- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED RICE PILAF AT 147*F, CHICKEN SHAWARMA 160*F-164*F,AND LAMB 145*F INSIDE STEAM TABLE. PARTIALLY COOKED CHICKEN BREASTS AND GRILL CHICKEN WERE HOT HELD IN PANS ON TOP OF GRILL AT 160*F. 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: Toilet Tissue, Availability
- Comment:
- TOILET TISSUE WAS PROVIDED IN EMPLOYEE BATHROOM. CORRECTED.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
|
06/09/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED CAN OPENER AT PREP TABLE. FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. FOOD EMPLOYEE CLEANED CAN OPENER DURING INSPECTION. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT HAND WASH SINK ACROSS FROM SMOOTHIE STATION. DRYING PROVISIONS, SUCH AS PAPER TOWELS SHALL BE AVAILABLE AT EACH HAND WASH SINK. PERSON-IN- CHARGE PROVIDED PAPER TOWELS AT INSPECTION. RISK CONTROL PLAN PROVIDED. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED RICE PILAF AT 83*F, PARTIALLY COOKED CHICKEN BREAST 127*F-131*F, SHAWARMA CHICKEN 100*F, AND LAMB 110*F. THESE POTENTIALLY HAZARDOUS FOODS(PHF) WERE STATIONED AT STEAM TABLE NEXT TO GRILL. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL PHF SHALL BE HELD AT 135*F OR HIGHER FOR HOT HOLDING. DISCARD PHF WITHIN 4 HOURS. KEEP PHF AT 135*F FOR HOT HOLDING. FOLLOW UP 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: Toilet Tissue, Availability
- Items:
- Toilet paper
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO TOILET TISSUE INSIDE EMPLOYEE BATHROOM. A SUPPLY OF TOILET TISSUE SHALL BE PROVIDED AT EACH TOILET. PROVIDE TOILET TISSUE FOR EMPLOYEE BATHROOM. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(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 EMPLOYEE DUMP FISH WATER, RINSE SPATULA, AND STORE SAUCER INSIDE HAND WASH SINK AT END OF COOK LINE. HAND WASH SINKS ARE DESIGNED FOR HAND WASHING ONLY AND SHALL BE EASILY ACCESSIBLE AT ALL TIMES. INSPECTOR INSTRUCTED FOOD STAFF NOT TO USE HAND SINK FOR CULINARY PURPOSES. DURING INSPECTION FOOD STAFF WENT INSIDE DISH WASH ROOM TO DUMP FOOD AND CLEAN SPATULA. SAUCER PLATE WAS PLACED IN 3 COMPARTMENT SINK. CORRECTED.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED UNCLEAN TOILET AND FLOOR INSIDE EMPLOYEE BATHROOM. PHYSICAL FACILITY SHALL BE CLEANED WHEN NECESSARY. CLEAN BATHROOM. COMPLIANCE WILL BE VERIFIED AT NEXT INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
06/02/2015 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- The dishwasher is not sanitizing today. 0ppm chlorine was found. Repair/adjust immediately so 50-100ppm chlorine is reached. Sanitize in three compartment sink until repaired. Correct immediately., Service was called at time of inspection. The dishwasher is now sanitizing at 50ppm chlorine. Violation corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- There were tubs of hummous in the prep table that were 53F today, made recently that were covered tightly with plastic wrap. Keep hummous and other cooling foods uncovered until they are 41F or below. Corrected today, plastic wrap removed.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- 2 sinks had no paper towel at time of inspection. Keep sinks stocked with hand drying provisions at all times. Corrected today, paper towel provided.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- In the walk in cooler there is no separation between raw chicken and boxes of tomatoes. Separate raw animal foods from ready to eat foods at all times. Tomatoes were moved at time of inspection, cooler rearranged. Corrected today.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The ceiling in the kitchen is soiled today. Especially around the vents. Clean by next inspection, recheck in 6 months.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The cover is missing for the ice machine and all the mechanical parts are exposed, allowing food and debris to collect. Replace cover within 6 months, recheck next routine. The lid is also cracked and insulation is exposed. There are sharp pieces of steel sticking out. Replace/repair door within 6 months, next routine inspection.
- 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.
|
11/13/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- 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
|
06/19/2013 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED: 1, THE BLENDER SINK HAS BEEN AIR GAPPED. 2. THE PREP SINK HAS BEEN PROPERLY PLUMBED WITH AN AIR GAP 3. THE DISHMACHIINE HAS BEEN BEEN PROPERLY PLUMBED, THE DRAIN HAS BEEN REMOVED FROM THE PREP SINK AND AIR GAPPED. 4. THE TRAPS AT THE 3-COMP SINK HAVE BEEN REMOVED AND THE DRAINS AIR GAPPED. 5. THE ICE MACHINE DRAINS HAVE BEEN AIR GAPPED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: 1. THE REACH-IN COOLERS HAVE BEEN CLEANED OF FOOD RESIDUES 2. THE GRILL STAND HAS BEEN REPLACED AND IS CLEAN (REMOVE ALL PROTECTIVE STICKERS FROM THE UNIT) 3. THE WIRE DRY STORAGE RACKS HAVE BEEN CLEANED (SOME RACKS STILL HAVE ENCRUSTED RESIDUES) CLEAN AT REGULAR INTERVALS TO PREVENT THE ACCUMULATION DEBRIS_
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot Water and Chemical
- Comment:
- CORRECTED: THE HOT WATER SANITIZING DISHMACHINE IS NOW PROPERLY SANITIZING.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Packaged and Unpackaged Food -
- Comment:
- AT TIME OF RE-INSPECTION READY TO EATS FOODS WERE STILL BEING STORED UNDER AND NEXT TO RAW MEATS. ALL RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: ALL POTENTIALLY HAZARDOUS FOODS WERE BEING PROPERLY STORED AND AT PROPER TEMPS AT OR BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation
- Comment:
- ALL BULK CHEMICALS AND DISPENSERS HAVE BEEN REMOVED FROM ABOVE THE PREP SINK. ALL CHEMICALS ARE BEING STORED ON SHELVES WITHIN THE EMPLOYEE RESTROOM.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED: ALL FOOD WAS BEING PROPERLY THAWED WITHIN THE WALK-IN COOLER AND ALL HAND SINKS WERE BEING USED ONLY 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
- Comment:
- CORRECTED: AT TIME OF RE-INSPECTION ALL EMPLOYEES WERE OBSERVED PROPERLY WASH HANDS AND USING PROPER GLOVE PROCEDURES.
- 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
- Critical: Where to Wash
- Comment:
- CORRECTED: OBSERVED EMPLOYEES PROPERLY WASHING HANDS AT THE HAND WASH STATIONS
- 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)
- Effectiveness
- Comment:
- CORRECTED: AT TIME OF RE-INSPECTION ALL EMPLOYEES WERE WEARING HAIR RESTRAINT (HATS).
- 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
- Equipment and utensils
- Comment:
- CORRECTED: THE RESIDENTIAL MICROWAVE OVENS HAVE BEEN REPLACED WITH APPROVED MODELS ALL OPEN FOOD HAS BEEN REMOVED FROM THE GLASS DISPLAY COOLER. UNIT IS BEING USED TO STORE BEVERAGES AND PRE-PACKAGED DRESSINGS.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Floor and Wall Junctures, Cove
- Comment:
- CORRECTED: VINYL COVE BASE HAS BEEN INSTALLED THROUGHOUT THE FACILITY
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Food Storage
- Comment:
- 5-GALLON BUCKETS ARE STILL BEING STORED DIRECTLY ON THE GROUND WITHIN THE WALK-IN COOLER WHICH DOES NOT ALLOW FOR EASY CLEANING DRY STORAGE RACKS HAVE BEEN PROVIDED FOR THE DRY STORAGE ROOM. STORE ALL FOOD A MINIMUM OF 6" ABOVE THE GROUND. ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED: 1. ALL DAMAGED DOOR GASKETS FOR THE REACH-IN COOLERS HAVE BEEN REPLACED. 2. THE REFRIGERATED GRILL STAND HAS BEEN REPLACED WITH A BRAND NEW UNIT AND IS HOLDING PROPER FOOD TEMPS BELOW 41F.
- 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
- Comment:
- CORRECTED: AT TIME OF RE-INSPECTION ALL IN-USE UTENSILS WERE BEING 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
- Maintaining Premises, Unnecess
- Comment:
- CORRECTED: ALL MATERIALS AND EQUIPMENT NOT ESSENTIAL TO THE OPERATION OF THE FACILITY HAS BEEN REMOVED.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED: 1. ALL WOODEN STORAGE RACKS IN THE DRY STORAGE ROOM HAVE BEEN PAINTED AND SEALED TO A CLEANABLE SURFACE. 2. THE WOODEN SHELVES OVER THE PREP AREAS HAVE BEEN REPLACED WITH STAINLESS STEEL NSF STYLE SHELVES. 3. THE MICROWAVE SHELF HAS BEEN REPLACED 4. THE LAMINATE CORNER COUNTER AND PREP TABLE HAVE BEEN REPLACED WITH STAINLESS STEEL PREP TABLES.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Storage or Display of Food in
- Comment:
- CORRECTED: A FOOD SERVICE TUB WITH A DRAIN HAS BEEN PROVIDED FOR THE STORAGE OF CARROTS AT THE THE JUICE STATION.
- General violation description:
- 3-303.12 - (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. (B) Except as specified in ## (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables
- Surface Characteristics
- Comment:
- CORRECTED: 1. THE ROLL TOP WINDOW ENCLOSURE HAS BEEN REMOVED AND THE WALL REPAIRED. 2. THE CEILING TILES IN THE RESTROOM ARE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- Using Dressing Rooms and Locke
- Comment:
- CORRECTED: OBSERVED ALL PERSONAL ITEMS BEING PROPERLY STORED ON HOOKS WITHIN THE DRY STORAGE ROOM.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
- Wiping Cloths, Use Limitation
- Comment:
- CORRECTED: AT TIME OF RE-INSPECTION ALL WIPING CLOTHS ARE BEING PROPERLY STORED IN SANITIZER.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
12/05/2012 | Follow-up |
| No violation noted during this evaluation. | 09/25/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed missing countertop for the take-out area at the front counter. Food contact equipment must be smooth and easily cleanable. Install approved countertop.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled can opener blade and holder in kitchen. Food contact equipment must be kept clean. Clean to sight and touch.
- 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: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed flies throughout the establishment. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: 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 cook handling ready-to-eat sandwiches with his bare hands. Ready-to-eat foods must be hendled with utensils or disposable gloves. The cook put disposable gloves on in my presence. Violation 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse in dishmachine below 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the dishmachine so that it properly sanitizes.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the soiled sugar pail and dry storage shelves to sight and touch.
- 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
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the baffle filters to sight and touch in exhaust hood above cookline.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The following items are soiled: mop bucket and sink, dishroom walls and restroom floor. Clean these items to sight and touch.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Install hot and cold water handles on proper sides of the cookline handsink.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap for front counter, dishroom, cookline and restroom handsinks.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the front counter, cookline, dishroom and restroom handsinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide handwashing signs for the front counter and restroom handsinks.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Toilet Tissue, Availability
- Items:
- Toilet paper
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide toilet paper dispenser in the employee restroom.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
|
09/18/2012 | Routine |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed broken pressure vacuum breaker on the one compartments sink in dishroom which has a hose attachment. Back siphonage must be prevented. Install a new pressure vacuum breaker on this sink.
- 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
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis. Repeat violation. Fill out a risk control plan and return a copy to the inspctor during the revisit.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed missing drain plugs for the 3 compartment sink. Plastic bags are being used as drain stoppers. Plumbing must be maintained. Provide 3 approved drain plugs. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse in dishmachine below 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. The dishmachine was repaired in my presence. The sanitizing rinse is now at 75 ppm of chlorine. Violation corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled exterior of ice machine lid in kitchen and True reach-in freezer condenser. Clean these items to sight and touch on a weekly basis.
- 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
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters and fire suppression system in exhaust hood above the cooking equipment. Clean to sight and touch as needed to stay 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 Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a metal stem thermometer that measures from 0 degrees F up to 220 degrees F.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Replace the moldy caulk behind the dishmachine table.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap for the wait station handsink and repair the soap dispenser at the cookline 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the wait station handsink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide hand washing signs for the wait station and employee restroom handsinks.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
01/23/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/26/2011 | Follow-up |
| No violation noted during this evaluation. | 08/15/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed damaged surface of the serving counter at the wait station. Food contact surfaces must be smooth and easily cleanable. Replace the serving counter with a new and approved counter top.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food debris on the can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed raw kibbeh on menu without a consumer advisory. Provide a consumer advisory in each menu for raw or cooked-to-order potentially hazardous foods.
- 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: Handwashing Sinks, Number
- Items:
- Handwashing lavatories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing handsink for the wait station. Each work location shall hhave a conveniently located hand washing sink. Install a handsik at the wait station where hot and cold water lines already exist.
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed the following foods out of temperature in the walk-in cooler: hamburgers and eggs at 47 degrees F, and sliced tomatoes at 51 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair the cooler to provide food temperatures below 41 degrees F. Discard these foods after 4 hours in the temperature danger zone of 41 - 135 degrees F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed leaking drain pipe under the rinse sink for the blenders in kitchen. Plumbing must be maintained. Repair or replace the drain pipe.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled exterior on the dry food cart in the kitchen. Clean to sight and touch on a weekly basis.
- 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
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters and fire suppression above the cookline. Clean these items at least every 2 weeks to 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dusty kitchen fan and kitchen ceiling vents and tiles. Clean these items to sight and touch on a monthly basis.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Wall(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Observed missing wall covering for the wait station. Install an approved wall covering for this room.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem thermometer. Repair or replace the thermometer to provide accurate food temperature measurements.
- 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)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed ice scoop buried under ice in ice machine. Store ice scoop with handle-side up
- 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
|
08/02/2011 | Routine Inspection |
| No violation noted during this evaluation. | 02/22/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed hose attatched to hose bibb of sink in dishwashing room without a vacuum breaker. Install a vacuum breaker on the hose bibb to prevent back siphonage.
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Other chemical sanitizing solution concentration(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed sanitizing rinse in the 3 compartment sink at only 100 ppm of quaternary ammonia. Provide 200 ppm of quaternary ammonia in the sanitizing rinse.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the following items: floor in dry storage room and floor fan in kitchen.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Replace missing thermometers in the 2 salad coolers and the rear food storage cooler with conspicuous thermometers.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Defrost the fruit cooler to remove heavy build-up of ice on condenser.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed missing drain plugs for the 3 compartment sink. Provide 3 approved drain plugs for the 3 compartment sink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloths left out on counters in kitchen. Store wiping cloths in sanitizer pails when not in 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
|
02/09/2011 | Routine Inspection |
- Critical: Cleaning Procedure
- Comment:
- CORRECTION MADE: OBSERVED THE FOOD EMPLOYEE PERFORM HYGIENIC HAND WASHING
- General violation description:
- 2-301.12 - HANDS LATHERED WITH SOAP FOR 15 - 20 SECONDS IN WARM WATER FOLLOWED BY HAND RINSING AND HYGIENIC HAND DRYING.
- Critical: Responsibility of Person in Ch
- Comment:
- THE FOOD EMPLOYEES PRESENT DID NOT KNOW THE SIGNS OF ILLNESS SYMPTOMS
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE, THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. NOR THE ILLNESS SYMPTOMS
- Critical: Storage, Separation
- Comment:
- Correction Made: Observed no food preparation and no food storage on the drain board or in the utility sink basin beneath chemical storage on the above wire shelves. All food contact surfaces and food storage locations are safely up and away from all chemical storage.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- Correction Made: Observed wiping cloths fully submerged in sanitizer solution with a strength equal to 200 parts per million quatinary solution.
- 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: Working containers, Common Nam
- Comment:
- Correction Made: Observed the two cited spray bottles are now properly labeled to identify their constants "Glass Cleaner" and "Disinfectant Cleanser".
- 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.
- Covering receptacles
- Comment:
- Correction Made: Observed outdoor trash dumpster opening closed and trash fully contained.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Drying mops
- Comment:
- CORRECTION MADE: OBSERVED THE TWO WET MOP HEADS PROPERLY STORED ONE HUNG AND THE OTHER DRAPED OVER THE SQUEEZE CHAMBER, REDUCING DRYING TIME AND MINIMIZING BACTERIAL GROWTH.
- 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.
- Duties of Person in Charge
- Comment:
- THE OWNER SAID HE OR ONE OF THE FOOD EMPLOYEES WILL ATTEND AND PASS THE CERTIFIED FOOD MANAGER OBSERVED FOOD EMPLOYEE PRESENT PERFORM HYGIENIC HAND WASHING AND SAFE FOOD HANDLING PROCEDURES. OBSERVED HYGIENIC HAND WASHING PERFORMED AFTER REMOVING SOILED GLOVES AND BEFORE PUTTING ON NEW GLOVES TO HANDLE READY TO EAT FOODS. FOOD EMPLOYEE WAS KNOWLEDGEABLE OF THE MINIMUM TEMPERATURE NEEDED TO COOK HAMBURGER AND CHICKEN FOR 15 SECONDS ARE 155*F FOR HAMBURGER AND 165*F FOR CHICKEN. THE EMPLOYEE PRESENT WAS TRAINED IN THE PROPER USE OF A STAB TYPE FOOD THERMOMETER TO ACHIEVE NEEDED INTERNAL COOKING TEMPERATURES TO DESTROY ORGANISM OF PUBLIC HEALTH CONCERN AND SAFE FOOD STORAGE TEMPERATURES TO LIMIT THE GROWTH OF SUCH ORGANISMS. ORGANISMS DESTRUCTIONS WHEN COOKING RAW MEATS BY MAINTAINING A MINIMUM INTERNAL PRODUCT TEMPERATURE FOR A LEAST 15 SECONDS @ 145*F for FISH, whole muscle meat, LAMB CHOPS, @ 155*F for HAMBURGER, @ 165*F for CHICKEN and reheated foods. Holding product hot @ 135*F & above Else cold @ 41*F & below
- General violation description:
- 2-103.11 - to limit the growth of organisms of public health concern. THE FOOD EMPLOYEE PRESENT WAS TRAINED TO CALIBRATE A STAB TYPE FOOD THERMOMETER TO READ 32*F IN AN ICE AND WATER BATH, OR TO READ 212*F IN BOILING WATER. COMPLIANCE WITH THIS CODE REQUIRES THE PERSON IN CHARGE DEMONSTRATE KNOWLEDGE BY HAVING NO VIOLATIONS OF CRITICAL ITEMS DURING THE CURRENT ROUTINE INSPECTION, AND ABSENT A C.F.M. SHOWING PROFICIENCY BY PASSING A CERTIFIED FOOD PROTECTION MANAGER TEST.
- Equipment and Utensils, Air-Dr
- Comment:
- Observed the possible contamination of food contact surfaces from a wet cloth frequently used to wipe food crumbs and food soil off from the food service line cutting boards and food preparation knife. The routine use of a wet cloth to wipe off food and grease may itself spread organisms of public health concern onto surfaces that will come into contact with ready to eat food. Discontinue practice.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Hand Cleanser, Availabilty
- Comment:
- Correction Made: Observed hand soap stocked at the main kitchen hand wash sink.
- 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
- Comment:
- Correction Made: Observed paper hand towels stocked at the main kitchen hand wash sink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Outside receptacles
- Comment:
- Correction Made: Observed DUMPSTER equipped with lids.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- System Maintained in Good Repa
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Comment:
- Correction Made: Observed wiping cloths fully submerged in sanitizer solution with a strength equal to 200 parts per million quatinary solution.
- 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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10/15/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Sky Lounge Cafe & Restaurant, 13209 W Warren Ave, Dearborn, MI 48126 »