Six Stars Restaurant, 14900 Fort, Southgate, MI 48195 - inspection findings and violations

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Business Info

Restaurant name: SIX STARS RESTAURANT
Address: 14900 Fort, Southgate, MI 48195
Permit #: 030539
Non-smoking facility: No
Last inspection: 04/10/2015
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Inspection findings

Inspection date

Type
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Sliding door cooler is now holding PHFs at or below 41 F: cut lemons 37 F, cherry pie 41 F, carrot cake 41 F. VIOLATION CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 04/10/2015Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Sliding door desert cooler is NOT holding potentially hazardous foods at internal temperatures of 41 F or below: coconut cream pie 47 F, pudding 46 F, cherry pie 46 F, cut lemons 47 F. , This is a repeat Priority violation. PIC will complete and return a Risk Control Plan (RCP) in lieu of an office consultation & $200 fine. Store food on ice, use time as a temperature control, or use another cooler until this unit is repaired. WCHD will return within 7 days to ensure this Priority (P) violation is 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)
  • Good Repair and Proper Adjustm
    Items:
    Equipment components doors
    Locations:
    Glass door cooler
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Glass door cooler is not holding PHF below 41 F. One door does not consistently seal tightly. Repair.
    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.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Wiping cloths sitting on counter at prep line. Sanitizer cloths should be completely submerged in sanitizer between use.
    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
 03/03/2015Routine
  • Critical: Cooling
    Comment:
    CORRECTED. NO IMPROPERLY COOLED FOODS OBSERVED IN THE WALK-IN COOLER TODAY. PERSON IN CHARGE STATES THAT FOODS ARE COOLED USING EFFECTIVE COOLING METHODS.
    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. EFFECTIVE COOLING METHODS OBSERVED IN USE. SOUP IS UNCOVERED IN A SMALL PORTION AND STIRRED TO COOL, THE ROAST IS CUT INTO SMALLER PORTIONS AND LEFT UNCOVERED TO COOL.
    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. FOODS IN THE SALAD PREP COOLER AND DESSERT COOLER OBSERVED AT 41*F OR BELOW. BAKED POTATOES ARE KEPT IN THE 3-DOOR UPRIGHT COOLER AT 41*F OR BELOW.
    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
    Comment:
    CORRECTED. NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OBSERVED. COOK OBSERVED WEARING GLOVES.
    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: Ready-to-Eat, Potentially Haza
    Comment:
    CORRECTED. DATE MARKINGS OBSERVED ON REQUIRED FOODS. THE DISCARD DATE IS WRITTEN ON DAY DOT LABELS.
    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
 09/17/2014Follow-up
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 70 degrees f to 41 degrees F for more than 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    IN THE WALK-IN COOLER OBSERVED CONTAINER OF BEEF BARLEY SOUP AT 55*F IN THE CENTER, AND A CONTAINER OF LEMON RICE SOUP AT 48*F IN THE CENTER. BOTH SOUPS WERE PREPARED YESTERDAY. FOODS MUST BE COOLED FROM 135*F TO 70*F IN 2 HOURS OR LESS AND FROM 70*F TO 41*F OR BELOW IN AN ADDITIONAL 4 HOURS. FOOD ITEMS THAT ARE NOT COOLED WITHIN THE REQUIRED TIME FRAMES MAY SUPPORT THE GROWTH OF ILLNESS CAUSING BACTERIA. DISCARD THE IMPROPERLY COOLED SOUPS. USE EFFECTIVE COOLING METHODS AS DISCUSSED IN VIOLATION 3-501.15 TO COOL HOT FOODS WITHIN THE REQUIRED TIME FRAMES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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
    Items:
    Food item(s) cooled
    Problems:
    Improperly Covered
    Corrections:
    Cool items uncovered on the top shelf of cooler.
    Comment:
    OBSERVED BEEF ROAST AND GYRO MEAT ROAST TIGHTLY COVERED WITH ALUMINUM FOIL AND PLACED INTO THE WALK-IN COOLER WHILE HOT (ABOVE 135*F) AFTER COOKING. NO EFFECTIVE COOLING METHODS USED. HOT FOODS MUST BE COOLED USING EFFECTIVE COOLING METHODS TO ENSURE THAT THE FOODS ARE COOLED IN THE REQUIRED TIME FRAMES. USE EFFECTIVE COOLING METHODS SUCH AS CUTTING LARGE ROASTS INTO SMALLER PORTIONS, LEAVING FOODS UNCOVERED OR LOOSELY COVERED ON THE TOP SHELF OF THE WALK-IN COOLER, PLACING FOODS INTO AN ICE BATH, USING ICE WANDS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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:
    IN THE DESSERT COOLER OBSERVED CREAM PIES, CHEESE CAKE, TAPIOCA PUDDING HELD AT 47-48*F. IN THE SERVER AREA PREP COOLER OBSERVED FACILITY MADE RANCH AND GREEK SALAD DRESSINGS AND COFFEE CREAMERS LABELED AS "KEEP REFRIGERATED" HELD AT 48-55*F. IN THE KITCHEN OBSERVED BAKED POTATOES HELD AT ROOM TEMPERATURE ON A SHELF BENEATH THE STEAM TABLE AT 85*F. COLD FOODS MUST BE HELD AT 41*F OR BELOW. DISCARD FOODS THAT HAVE BEEN HELD ABOVE 41*F FOR MORE THAN 4 HOURS OR ANY UNKNOWN PERIOD OF TIME. DO NOT STORE FOODS IN COOLERS THAT CANNOT HOLD FOOD AT 41*F OR BELOW. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • 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:
    COOK OBSERVED HANDLING LEMON AND PITA BREAD WITH BARE HANDS WHILE PLATING. GLOVES, TONGS, DELI TISSUE, OR OTHER UTENSILS MUST BE USED TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS. USE MEANS TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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: 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.
    Comment:
    NO DATE MARKINGS OBSERVED ON REQUIRED FOOD ITEMS SUCH AS TUNA SALAD, CHICKEN SALAD, FACILITY MADE SALAD DRESSINGS, FACILITY MADE SAUCES AND SOUPS, DESSERTS INCLUDING CREAM PIES, CHEESE CAKE, AND TAPIOCA PUDDING, PORTIONED DELI MEATS, COOKED MEAT LOAF. ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITH 7 DAYS OF PREPARATION. DATE MARK REQUIRED FOOD ITEMS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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 Not covered
    Corrections:
    Store in protected manner.
    Comment:
    MANY FOOD ITEMS STORED UNCOVERED IN THE WALK-IN COOLER. FOODS MUST BE COVERED TO PREVENT CONTAMINATION WHILE STORED IN THE WALK-IN COOLER EXCEPT DURING THE COOLING PROCESS.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment components seals
    Problems:
    In poor repair Cracked
    Corrections:
    Repair/replace.
    Comment:
    DOOR SEAL GASKETS ON THE 3-DOOR REACH-IN COOLER, 1-DOOR REACH-IN FREEZER, 3-DOOR COOK LINE PREP COOLER OBSERVED TO BE TORN/CRACKED. REPLACE DAMAGED DOOR SEAL GASKETS.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    BOWLS OBSERVED USED AS SCOOPS AND STORED IN THE BULK SUGAR AND THE SPLIT GREEN PEAS. PAPER PORTION CUP USED AS SCOOP AND STORED IN THE 1000 ISLAND DRESSING IN THE SERVER PREP COOLER. SCOOPS FOR FOOD MUST HAVE A HANDLE AND BE STORED TO PREVENT HAND CONTACT WITH THE FOODS. PROVIDE SCOOPS WITH HANDLES AND STORE SCOOPS WITH THE HANDLES EXTENDING UP OUT OF THE FOODS.
    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
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    MANY WIPING CLOTHS OBSERVED ON THE COOK LINE COUNTERS/CUTTING BOARDS. STORE WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH USE.
    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
 08/22/2014Routine
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly Covered
    Corrections:
    Cool items uncovered on the top shelf of cooler.
    Comment:
    OBSERVED A PAN OF MACARONI AND CHEESE AND A PAN OF DRESSING (STUFFING) COVERED TIGHTLY WITH FOIL AND PLACED INTO THE WALK-IN COOLER WHILE AT 117*F AND 120*F RESPECTIVELY. CORRECTED AT TIME OF INSPECTION BY REMOVING THE NOTED ITEMS FROM THE COOLER, UNCOVERING AND STIRRING TO COOL BEFORE RETURNING TO THE WALK-IN COOLER LOOSELY COVERED AT 70*F.
    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: 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:
    COOK OBSERVED PREPARING SANDWICH WITH BARE HANDS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION. COOK PUT ON GLOVES AFTER WASHING HANDS. GLOVES OR UTENSILS ARE TO BE USED WHEN HANDLING ALL READY-TO-EAT FOODS.
    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: 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.
    Comment:
    NO DATE MARKINGS OBSERVED ON REQUIRED FOOD ITEMS SUCH AS
    General violation description:
    3-501.17 - TUNA AND CHICKEN SALADS, FACILITY-MADE TZATZIKI SAUCE, COOKED RICE AND PASTA, SLICED HAM, TURKEY, CORNED BEEF COOKED MEAT LOAF, SLICED GYRO MEAT CREAM PIE SLICES CORRECTED AT TIME OF INSPECTION BY LABELING THE NOTED FOOD ITEMS WITH THE PREP DATES. THE FOODS WILL BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION.
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    HAND WASH SINK IN THE EMPLOYEE RESTROOM IS NOT ACCESSIBLE FOR USE DUE TO RUGS BEING STORED IN IT AND A STACK OF BUCKETS BEING STORED IN FRONT OF IT. CORRECTED DURING INSPECTION BY REMOVING ITEMS FROM THE HAND WASH SINK TO PROVIDE ACCESS FOR HAND WASHING.
    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)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    COOK DID NOT WASH HANDS AFTER USING CELL PHONE BEFORE HANDLING FOOD. CORRECTED AT TIME OF INSPECTION. COOK WASHED HANDS AND PROPER HAND WASHING OBSERVED AFTER DISCUSSION.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    WET WIPING CLOTHS OBSERVED ON THE COUNTERS/PREP SURFACES IN THE KITCHEN. NO SANITIZER BUCKET PROVIDED FOR THE WIPING CLOTHS IN THE KITCHEN.
    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
 02/25/2014Routine
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO SOAP PROVIDED AT THE HAND WASH SINK IN THE EMPLOYEE RESTROOM AND THE HAND WASH SINK ON THE COOK LINE. CORRECTED AT TIME OF INSPECTION BY PROVIDING SOAP AT THE NOTED HAND WASH SINKS.
    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)
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED 3 EMPLOYEE BEVERAGES STORED IN UNCOVERED CUPS. PROVIDE COVERS FOR EMPLOYEE BEVERAGES.
    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
  • Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    THE UPPER INTERIOR/STAINLESS STEEL SHIELD WITHIN THE ICE MACHINE ICE BIN OBSERVED SOILED WITH MOLD-LIKE GROWTH. CORRECTED AT TIME OF INSPECTION. PERSON IN CHARGE IMMEDIATELY EMPTIED THE ICE MACHINE AND BEGAN CLEANING THE INTERIOR.
    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
  • Packaged and Unpackaged Food -
    Locations:
    walk-in cooler(s)
    Comment:
    MANY FOODS OBSERVED STORED IN THE WALK-IN COOLER IN UNCOVERED CONTAINERS. COVER ALL FOODS STORED 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
  • Prohibitions
    Items:
    Single-service and single-use article(s)
    Problems:
    Stored In mechanical room
    Corrections:
    Remove and store in protected area.
    Comment:
    PAPER NAPKINS OBSERVED STORED IN THE MAINTENANCE ROOM. STORE THE NAPKINS IN A PROTECTED AREA AWAY FROM THE MOP SINK AND MAINTENANCE ITEMS.
    General violation description:
    4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    MANY WET WIPING CLOTHS STORED ON COUNTERS THROUGHOUT FACILITY. NO SANITIZER BUCKET PROVIDED FOR THE STORAGE OF THE WET WIPING CLOTHS. PROVIDE SANITIZER SOLUTION FOR THE STORAGE OF WIPING CLOTHS AND STORE ALL WIPING CLOTHS IN THE SANITIZER SOLUTION BETWEEN EACH USE.
    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
 08/21/2013Routine
  • Critical: Common Name
    Comment:
    CORRECTED BY LABELING THE CHEMICAL SPRAY BOTTLES WITH THE NAME OF THE CONTENTS.
    General violation description:
    7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
  • Critical: Cooling
    Comment:
    CORRECTED. FOODS COOLED USING EFFECTIVE COOLING METHODS. NO IMPROPERLY COOLED FOODS OBSERVED TODAY.
    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 BY SEPARATING FOODS INTO SMALLER PORTIONS AND USING AN ICE BATH TO COOL FOODS.
    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: Food Temperature Measuring Dev
    Comment:
    CORRECTED BY PROVIDING THE FOOD THERMOMETER ON THE COOK LINE.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Hand Drying Provision
    Comment:
    CORRECTED BY PROVIDING PAPER TOWELS AT ALL HAND WASH SINKS.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Person in Charge
    Comment:
    CORRECTED. PERSON IN CHARGE HAS REVIEWED FOOD CODE REQUIREMENTS AND HAS CORRECTED ALL CITED VIOLATIONS.
    General violation description:
    2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY STORING COOKED POTATOES AND GREEN BEANS IN THE COOLER INSTEAD OF OUT AT ROOM TEMPERATURE.
    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
    Comment:
    CORRECTED. GLOVES WORN WHILE HANDLING READY-TO-EAT FOODS ON THE COOK LINE. TONGS USED FOR LEMONS.
    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: Ready-to-Eat, Potentially Haza
    Comment:
    CORRECTED BY LABELING ALL REQUIRED FOODS WITH THE DISCARD DATE ON STICKERS.
    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: Using a Handwashing Sink
    Comment:
    CORRECTED BY CLEARING ALL ITEMS FROM IN FRONT OF THE HAND WASH SINK IN THE EMPLOYEE RESTROOM.
    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)
  • Critical: When to Wash
    Comment:
    CORRECTED. OBSERVED EMPLOYEES WASHING HANDS WHEN REQUIRED. STAFF HAS BEEN TRAINED ON HAND WASHING REQUIREMENTS.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • In-Use Utensils, Between-Use S
    Comment:
    CORRECTED. SCOOPS WITH HANDLES PROVIDED AND PROPERLY STORED.
    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 -
    Comment:
    CORRECTED. ALL FOODS IN THE WALK-IN COOLER COVERED.
    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
  • Wiping Cloths, Use Limitation
    Comment:
    CORRECTED. SANITIZER BUCKET PROVIDED ON THE COOK LINE, WIPING CLOTHS STORED IN THE 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
 02/27/2013Follow-up
  • Critical: Common Name
    Items:
    Working containers-toxics
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    SEVERAL SPRAY BOTTLE CONTAINING CHEMICALS OBSERVED WITHOUT LABELS INDICATING THE CONTENTS OF THE BOTTLES. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS TO PREVENT MISUSE/CONTAMINATION. LABEL THE CHEMICAL SPRAY BOTTLES.,
    General violation description:
    7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
  • 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:
    OBSERVED A LARGE STOCK POT CONTAINING BEEF STOCK AT 129F IN THE WALK-IN COOLER. THE STOCK POT WAS PLACED IN THE COOLER AT LEAST 2 HOURS PRIOR TO INSPECTION. WHEN COOLING, FOOD ITEMS MUST BE COOLED WITHIN THE REQUIRED TIME FRAMES TO PREVENT THE GROWTH OF ILLNESS CAUSING BACTERIA. USE EFFECTIVE COOLING METHODS AS DESCRIBED IN VIOLATION 3-501.15 TO ENSURE THAT FOODS ARE COOLED FROM 135F TO 70F OR BELOW WITHIN 2 HOURS AND FROM 70F TO 41F OR BELOW WITHIN 4 ADDITIONAL HOURS. REMOVE THE LARGE STOCK POT FROM THE COOLER AND START A COOLING METHOD TO ENSURE THAT THE FOOD IS COOLED PROPERLY.,
    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
    Items:
    Food item(s) cooled
    Problems:
    Improperly In large container
    Corrections:
    Utilize long, shallow pans.
    Comment:
    NO COOLING METHODS ARE USED TO COOL HOT ITEMS SUCH AS SOUPS, STOCKS, AND LARGE HAMS WITHIN THE REQUIRED TIME FRAMES. NO TEMPERATURES ARE TAKEN OF COOLING FOODS TO ENSURE THAT THEY ARE PROPERLY COOLED. TO PREVENT THE GROWTH OF ILLNESS-CAUSING BACTERIA, EFFECTIVE COOLING METHODS MUST BE USED TO COOL FOOD RAPIDLY. USE EFFECTIVE COOLING METHODS SUCH AS
    General violation description:
    3-501.15 - -ICE BATH/ICE WANDS -STIRRING FOODS -SEPARATING FOODS INTO SMALLER PORTIONS -USING SHALLOW PANS -TAKE TEMPERATURES DURING COOLING TO ENSURE THAT REQUIREMENTS ARE MET,
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO FOOD PROBE THERMOMETER PROVIDED TO MONITOR FOOD TEMPERATURES DURING COOKING AND COOLING, IN COLD HOLDING AND HOT HOLDING AND WHEN RECEIVING. A FOOD PROBE THERMOMETER MUST BE PROVIDED AND USED TO MONITOR FOOD TEMPERATURES. PROVIDE.,
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    NO PAPER TOWEL PROVIDED AT THE HAND WASH SINK ON THE COOK LINE AND AT THE HAND WASH SINK IN THE BACK PREP AREA. ALL HAND WASH SINKS MUST BE PROVIDED WITH PAPER TOWEL TO FACILITATE PROPER HAND WASHING PROCEDURE. PROVIDE.,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Person in Charge
    Items:
    Person-in-charge
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    PERSON IN CHARGE/CERTIFIED FOOD MANAGER IS NOT ENSURING THAT FOOD CODE REQUIREMENTS ARE MET. THE PERSON IN CHARGE/CERTIFIED FOOD MANAGER IS RESPONSIBLE FOR ENSURING THAT EMPLOYEES ARE TRAINED ON FOOD CODE REQUIREMENTS AND THAT THE FOOD CODE REQUIREMENTS ARE MET. ENSURE THAT THE DUTIES OF THE PERSON IN CHARGE ARE PERFORMED AS REQUIRED.,
    General violation description:
    2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED FOOD ITEMS SUCH AS BAKED POTATOES, BOILED POTATOES, AND COOKED GREEN BEANS HELD OUT AT ROOM TEMPERATURE AT 65-72 DEGREES F. POTENTIALLY HAZARDOUS FOOD ITEMS MUST BE KEPT OUTSIDE THE TEMPERATURE DANGER ZONE. HOLD THE BAKED POTATOES, BOILED POTATOES, AND COOKED GREEN BEANS HOT AT 135F OR HOTTER IN THE COOLER AT 41F OR BELOW. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT AT ROOM TEMPERATURE.,
    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:
    BARE HANDS USED TO HANDLE READY-TO-EAT FOODS WHEN PREPARING SANDWICHES, SALADS, AND LEMONS FOR BEVERAGES. EMPLOYEES MUST USE MEANS TO PREVENT BARE-HAND CONTACT WITH ALL READY-TO-EAT FOODS. TRAIN ALL STAFF TO USE GLOVES, TONGS, DELI TISSUE, OR OTHER UTENSILS WHEN HANDLING READY-TO-EAT FOODS.,
    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: 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.
    Comment:
    NO DATE MARKINGS PROVIDED FOR REQUIRED FOOD ITEMS THAT ARE HELD FOR MORE THAN 24 HOURS UNDER REFRIGERATION AFTER PREPARATION, THAWING, PORTIONING
    General violation description:
    3-501.17 - SUCH AS: -TUNA SALAD -CHICKEN SALAD -SLICED DELI TURKEY -COOKED PASTAS -HARD BOILED EGGS -COLE SLAW -COOKED MEAT LOAF ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE LABELED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. IMPLEMENT A DATE MARKING SYSTEM FOR REQUIRED FOOD ITEMS TO INDICATE WHEN THE ITEM IS PREPARED/MUST BE USED BY.,
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    THE HAND WASH SINK IN THE EMPLOYEE RESTROOM IS COMPLETELY BLOCKED BY STORED MAINTENANCE ITEMS. ALL HAND WASH SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. CLEAR THE AREA IN FRONT OF THE HAND WASH SINK TO PROVIDE ACCESSIBILITY TO THE SINK.,
    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)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands During food prep to prevent cross contamination
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    EMPLOYEE DID NOT WASH HANDS WHEN CHANGING TASKS/CHANGING GLOVES. EMPLOYEE OBSERVED BLOWING INTO GLOVES BEFORE PUTTING THEM ON. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, WHEN CHANGING TASKS, AND WHEN CHANGING GLOVES. EMPLOYEES MUST NOT CONTAMINATE GLOVES AND HANDS BY BLOWING INTO THE GLOVES. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. WASH HANDS AS REQUIRED. DO NOT BLOW INTO CLEAN GLOVES BEFORE PUTTING THEM ON. ,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • 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:
    BOWLS USED AS SCOOPS IN APPLESAUCE, UNCOOKED RICE, SUGAR. SCOOPS FOR FOOD MUST HAVE A HANDLE AND THE HANDLE MUST BE POSITIONED TO PREVENT HAND CONTACT WITH THE FOODS. PROVIDE APPROPRIATE SCOOPS AND STORE THEM PROPERLY.,
    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 -
    Locations:
    walk-in cooler(s)
    Comment:
    MANY FOODS INCLUDING PREPARED FOODS AND WASHED PRODUCE OBSERVED STORED IN THE WALK-IN COOLER IN UNCOVERED CONTAINERS. FOODS IN STORAGE MUST BE KEPT COVERED AND PROTECTED FROM CROSS-CONTAMINATION. COVER FOOD ITEMS STORED 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
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    MANY WIPING CLOTHS STORED ON COUNTERS THROUGHOUT KITCHEN. NO SANITIZER SOLUTION IS PROVIDED FOR THE STORAGE OF WIPING CLOTHS. TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS AND THE SPREAD OF BACTERIA ON KITCHEN SURFACES, WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH USE. PROVIDE SANITIZER SOLUTION FOR THE STORAGE OF THE WIPING CLOTHS AND STORE THE WIPING CLOTHS IN THE SOLUTION BETWEEN EACH USE.,
    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
 02/25/2013Routine
No violation noted during this evaluation. 08/08/2012Routine
  • Critical: Safe/Unadult./Honestly Present
    Items:
    Food
    Locations:
    CANNED GOOD(S) CANNED GOOD(S)
    Problems:
    Not safe
    Corrections:
    Discard.
    Comment:
    SEVERAL CANS OF FOOD STORED IN THEIR OPENED ORIGINAL CONTAINER(S) ALL CANNED GOODS, IF NOT USING THE ENTIRE CONTENTS, MUST BE TRANSFERRED TO CLEAN, FOOD-GRADE CONTAINER(S) FOR STORAGE TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION, CANS THAT WERE SOILED AROUIND THE RIMS WERE DISCARDED AND THOSE THAT WEREN'T WERE TRANSFERRED TO PLASTIC CONTAINERS
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    dipper well dipper well
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    ICE CREAM SCOOP STORED IN NON-MOVING WATER OF DIPPER WELL NORTH OF COFFEE URN PLEASE ALWAYS KEEP AT SUFFICIENT FLOW TO BREAK PARTICLES FREE OR (SIMPLY) STORE ON A CLEAN, DRY SURFACE BETWEEN USES
    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
 01/30/2012Routine Inspection
  • Critical: Backflow Prevention Device/Req
    Comment:
    STOVE-TOP SOUP FILL NOZZLE HAS BEEN STRAPPED OPEN TO ENSURE PROPER FUNCTION OF EXISTING ATMOSPHERIC VACUUM BREAKER. CORRECTION COMPLETED.
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Drying mops
    Comment:
    MOPS NOW OBSERVED DRYING DURING PERIODS OF NON-USE. CORRECTION COMPLETED.
    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.
  • Repairing
    Comment:
    HOLE IN WALL NEAR WATER METER IN UTILITY ROOM HAS BEEN COVERED OVER. CORRECTION COMPLETED.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 08/09/2011Follow-up
  • Critical: Backflow Prevention Device/Req
    Locations:
    back kitchen area stove
    Comment:
    STOVE-TOP SOUP FILL NOZZLE IS EQUIPPED WITH AN ATMOSPHERIC VACUUM BREAKER (AVB) WHICH CANNOT BE KEPT UNDER CONSTANT PRESSURE FOR MORE THAN 12 HOURS. A PLUMBING SYSTEM SHALL BE INSTALLED TO PRECLUDE BACKFLOW OF CONTAMINANTS INTO THE WATER SYSTEM. EITHER A) REPLACE THE EXISTING AVB WITH AN APPROVED SPILL-PROOF PRESSURE VACUUM BREAKER OR B) STRAP THE SOUP FILL TRIGGER NOZZLE OPEN AND USE ONLY THE SHUT-OFF VALVE BY THE INLET OF THE SOUP FILL HOSE (CONNECTED TO THE BACK PLATE).,
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Containers Identified with Com
    Locations:
    back kitchen area Rack(s)
    Comment:
    BULK CONTAINERS OF FOOD IN BACK KITCHEN NEAR OFFICE WERE UNLABELED. WORKING CONTAINERS HOLDING FOOD REMOVED FROM THEIR ORIGINAL PACKAGES SHALL BE IDENTIFIED WITH THE COMMON NAME OF THE FOOD. CORRECTED AT TIME OF 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.
  • Drying mops
    Locations:
    in the utility room
    Comment:
    MOPS OBSERVED SOAKING IN BLEACH WATER. AFTER USE, MOPS SHALL BE PLACED IN A POSITION THAT ALLOWS THEM TO AIR DRY. STORE MOPS TO AIR DRY WHEN NOT IN 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.
  • Food Preparation
    Locations:
    back kitchen area
    Comment:
    PAN OF FLOUR FOR SAGANAKI CHEESE OBSERVED UNCOVERED. DURING PREPARATION, UNPACKAGED FOOD SHALL BE PROTECTED FROM ENVIRONMENTAL SOURCES OF CONTAMINATION. FLOUR DISCARDED AT TIME OF INSPECTION. CORRECTED.
    General violation description:
    3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
  • Hand Cleanser, Availabilty
    Locations:
    hand wash sink(s)
    Comment:
    HAND WASH SINKS WITHOUT HAND SOAP. EACH HAND WASH SINK SHALL BE PROVIDED WITH SOAP. A) HAND SINK NEAR MICROWAVE OVENS ON COOKLINE. B) HAND SINK BY RANGE/STOVE-TOP. PROVIDE SOAP.
    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
    Locations:
    hand wash sink(s)
    Comment:
    HAND SINKS WITHOUT HAND DRYING PROVISION. EACH HAND SINK SHALL BE PROVIDED WITH A MEANS TO DRY HANDS. A) HAND SINK ON COOKLINE NEAR MICROWAVE OVEN. B) HAND SINK BY RANGE/STOVE-TOP. PROVIDE 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
  • Repairing
    Locations:
    in the utility room
    Comment:
    HOLE IN WALL OBSERVED NEAR WATER METER IN UTILITY ROOM. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR HOLE IN WALL.,
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 07/20/2011Routine Inspection
  • Critical: Food Contact with Equipment an
    Comment:
    machine clean
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Hot and cold holding
    Comment:
    owner said that hash browns will not be stored in this manner any longer
    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: Hot and cold holding
    Comment:
    milk, ranch dressing (on top) tested 41 f and below
    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)
 01/31/2011Follow-up
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    ICE MAKER(S) interior
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL RCP APPROVED
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    ICE MAKER(S) interior
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL RCP APPROVED,
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Locations:
    Grill line POTENTIALLY HAZARDOUS FOOD(S) PHF'S
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store above 135 degrees F.
    Comment:
    BOILED HASH BROWNS ON GRILL INSULATED FROM HEAT TESTED 79 F PLEASE BEGIN USING DRY ERASE BOARD AS DISCUSSED
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Wait station POTENTIALLY HAZARDOUS FOOD(S) PHF'S
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    MILK, CREAMERS TESTED 44.2 F PIC SUBMITTED RCP AND WILL HAVE COOLER SERVICED TONIGHT
    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: Hot and cold holding
    Items:
    Hot food item(s)
    Locations:
    Grill line POTENTIALLY HAZARDOUS FOOD(S) PHF'S
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store above 135 degrees F.
    Comment:
    BOILED HASH BROWNS ON GRILL INSULATED FROM HEAT TESTED 79 F PLEASE BEGIN USING DRY ERASE BOARD AS DISCUSSED,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Wait station POTENTIALLY HAZARDOUS FOOD(S) PHF'S
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    MILK, CREAMERS TESTED 44.2 F PIC SUBMITTED RCP AND WILL HAVE COOLER SERVICED TONIGHT,
    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: Safe/Unadult./Honestly Present
    Items:
    Food
    Locations:
    CANNED GOOD(S) CANNED GOOD(S)
    Problems:
    Not safe
    Corrections:
    Discard.
    Comment:
    ONE DENTED CAN OF KETCHUP, ONE OPENED CAN OF CHILI WITH SOIL AROUND RIM PLEASE THOROUGHLY CHECK FOR DAMAGED CANS AT TIME OF DELIVERY AND RETURN FOR CREDIT AND/OR DISCARD UPON DISCOVERY IF LATER
    General violation description:
    3-101.11 - AND ALWAYS IMMEDIATELY TRANSFER OPENED CANNED GOODS' CONTENTS TO CLEAN, FOOD-GRADE CONTAINER(S) TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION, TODAY, PIC DISCARDED BOTH CANS
 01/21/2011Routine Inspection
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Grill line
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    Discussed matter with employee and provided handout. Employee washed hands and donned gloves. VIOLATION CORRECTED. , EMPLOYEE HANDLED COOKED FRENCH TOAST WITH TONGS, THEN GRABBED FOOD WITH BARE HANDS. EMPLOYEES CANNOT TOUCH READY-TO-EAT FOODS WITH BARE HANDS.
    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
08/03/2010Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Items:
    Employee(s)
    Locations:
    Grill line SMOKING (EVIDENCE)
    Problems:
    Smoking
    Corrections:
    Smoke only in designated areas as restricted above.
    Comment:
    ASHES ON FLOOR, AND PACK OF CIGARETTES ON COUNTER AT EAST SIDE OF GRILL LINE PIC/INSPECTOR POSTED NO SMOKING STICKER, PIC/INSPECTOR POSTED NO SMOKING STICKER PLEASE REMIND ALL EMPLOYEES THAT SMOKING ONLY ALLOWED IN DESIGNATED BREAK AREA AWAY FROM FOOD, FOOD CONTACT SURFACES, CLEAN DISHWARE OR UTENSILS OR OUTSIDE OR IN SMOKING SECTION OF DINING AREA
    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
 12/14/2009Routine Inspection

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