- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls, Physical facilities/structures Ceiling
- Locations:
- 3-compartment sink(s) wall(s), walk-in cooler(s) ceiling
- Problems:
- Greasy, Greasy
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Wall underneath 3 compartment sink and drain are greasy. Ceiling in walk in cooler is moldy along seams of FRP. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen slicer
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food debris on NON food contact surfaces of slicer. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/12/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen Can opener
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Can opener blade greasy. Clean., Can opener blade cleaned and sanitized during inspection. VIOLATION 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Bar mat, boxes of saran wrap and a hose stored in hand wash sink. Keep hand washing sink clear at all times., All items removed from hand sink. VIOLATION 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)
- Repairing
- Items:
- Physical facilities Ceiling(s), Physical facilities Ceiling(s)
- Locations:
- Dining area ceiling men's restroom
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Water damaged ceiling tiles above pool tables and in men's restroom. Replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/13/2014 | Routine |
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- kitchen
- Problems:
- Not nonabsorbent in areas subject to moisture Food preparation
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- Portion of floor in back kitchen is unsealed concrete. Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal/tile this portion of the floor.
- 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
|
02/28/2014 | Routine |
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- walk-in cooler(s)
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Spices in walk-in cooler held in very old, dirty, uncleanable containers. Dispose of containers-and of spices if they are old.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components, Equipment components seals, Equipment components
- Locations:
- walk-in cooler(s), walk-in cooler(s) door(s), bar(s) door(s)
- Problems:
- In poor repair, Broken, In poor repair
- Corrections:
- Repair/replace., Repair/replace., Repair/replace.
- Comment:
- Gasket on door of walk-in cooler is broken. Replace., Handle of walk-in cooler is broken, held together with screw driver. Side door behind bar also held by screwdriver. Replace handles.
- 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.
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- There is no utility/mop sink in establishment. Provide, or complete variance application given to PIC.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- kitchen
- Problems:
- Not nonabsorbent in areas subject to moisture Food preparation
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- Portion of floor in back kitchen is unsealed concrete. Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal/tile this portion of the floor.
- 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
|
09/10/2013 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- , ALL PHF'S ARE PROPERLY DATE MARKED. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Comment:
- HANDSINK AT BAR HAS BEEN REPAIRED. KITCHEN HANDSINK IS CLEAR AND ACCESSIBLE.
- 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)
|
10/25/2012 | Follow-up |
- 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:
- RICE,HAM, HOT DOGS, TURKEY, ETC IN WALK IN COOLER WITHOUT DATE MARKS TODAY. ALL POTENTIALLY HAZARDOUS FOODS NOT USED WITHIN 24 HOURS MUST HAVE A DISCARD DATE NOT LONGER THAN 7 DAYS. IT WAS UNKNOWN TO EMPLOYEES WHEN THESE ITEMS WERE PREPARED. CORRECT IMMEDIATELY, REVISIT IN 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
- 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:
- HANDWASH SINK AT BAR IS NOT OPERATIONAL TODAY, REPAIR IMMEDIATELY. KITCHEN HANDSINK HAD NO SOAP AND WAS BLOCKED.,
- 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)
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- FLOOR TILES ARE MISSING IN KITCHEN, REPLACE BY NEXT INSPECTION. FLOOR MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE. RECHECK IN 6 MONTHS.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- HANDWASH REMINDER SIGNS ARE NEEDED IN RESTROOMS BY NEXT INSPECTION, "EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK". RECHECK IN 6 MONTHS.
- 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.
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEE WAS DUMPING MOP WATER OUTSIDE IN THE CITY SEWER AT TIME OF INSPECTION. DO NOT DUMP IN SEWER. THERE IS NO UTILITY SINK/MOP SINK IN ESTABLISHMENT. DUMP MOP WATER IN TOILET IN RESTROOM FOR NOW. THIS IS UNDER REVIEW. A VARIANCE MAY BE NEEDED, OR A MOP SINK MAY NEED TO BE INSTALLED.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- FISH FOUND THAWING ON DRAINBOARD IN KITCHEN IN A COLANDER MUST BE THAWED IN REFRIGERATION, UNDER COLD RUNNING OR IN A MICROWAVE FOR IMMEDIATE USE. CORRECT PRACTICE TODAY. FISH PLACED IN WALK IN COOLER A TIME OF INSPECTION., , FISH PLACED IN WALK IN COOLER AT TIME OF INSPECTION. CORRECTED.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
09/28/2012 | Routine |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- CUTTING BOARDS ARE NEW IN COOLER AND BACK PREP AREA, AND CLEANED/CLEAN ON COOKLINE. CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Hot and cold holding
- Comment:
- SOUPS ARE HELD AT 142F TODAY, WARMER IS MARKED WITH THE TEMP ON THE DIAL, 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)
- Hand Cleanser, Availabilty
- Comment:
- SOAP IS AVAILABLE IN KITCHEN.
- 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:
- PAPER TOWEL IS AVAILABLE IN KITCHEN.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
04/12/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned After any contamination
- Corrections:
- Clean as specified above.
- Comment:
- CUTTING BOARDS ARE STAINED /DIRTY TODAY. WASH AND SANITIZE DAILY, REMOVE STAINS/DIRT OR REPLACE IF NO LONGER CLEANABLE. RECHECK IN 10 DAYS. ,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- HOT HOLD SOUPS AT LEAST 135F, SOUPS TODAY WERE 124F IN HOT WELL. WELL TURNED UP AT TIME OF INSPECTION. REHEAT TO 165F AND HOLD AT 135F. RECHECK IN 10 DAYS. MONITOR DAILY WITH THERMOMETER.,
- 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)
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPLACE MISSING FLOOR TILES IN KITCHEN BY NEXT INSPECTION. FLOOR MUST BE SMOOTH , DURABLE, AND EASILY CLEANABLE.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP WAS AVAILABLE AT THE KITCHEN HANDWASH SINK, KEEP SOAP AT SINK AT ALL TIMES. RECHECK IN 10 DAYS.,
- 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:
- NO PAPER TOWEL WAS AVAILABLE AT KITCHEN HANDWASH SINK, REPLACE IMMEDIATELY, RECHECK IN 10 DAYS. KEEP STOCKED AT ALL TIMES.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/27/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOOR MATS BEHIND BAR ARE VERY STICKY, CLEAN REGULARLY TO REMOVE SYRUP/STICKY RESIDUES. (FLOOR UNDER MATS IS VERY CLEAN).
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
09/26/2011 | Routine Inspection |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPLACE MISSING FLOOR TILES IN MENS RESTROOM BY NEXT INSPECTION.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- WALK IN COOLER FAN LEAKS WHEN IN THE DEFROST CYCLE. FOOD ITEMS ARE COVERED TODAY. REPAIR BY NEXT INSPECTION SO THAT IT DOES NOT LEAK OR SPRAY. TODAY THERE WAS A SPALL AMOUNT OF WATER ON THE FLOOR IN FRONT OF THE STORAGE RACK IN THE COOLER.
- 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.
|
03/30/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures walls
- Locations:
- under the bar, back room behind counters and dishmachine
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- BOTTLE CAPS, ETC UNDER THE BAR. CLEAN UNDER BAR REGULARLY., GREASE ON WALLS UNDER BAR, AND BEHIND DISHMACHINE AND COUNTERS IN BACK 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls, Physical facilities/structures floors
- Locations:
- back room behind counters and dishmachine, under the bar
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- BOTTLE CAPS, ETC UNDER THE BAR. CLEAN UNDER BAR REGULARLY., GREASE ON WALLS UNDER BAR, AND BEHIND DISHMACHINE AND COUNTERS IN BACK 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- SINGLE SERVICE SAUCE CUPS USED AS SERVING UTENSILS IN SPICES. USE SERVING UTENSILS WITH HANDLES AND STORE PROPERLY (HANDLE ABOVE TOP OF THE FOOD) TO PREVENT CONTAMINATION.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- back room behind counters and dishmachine
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- LOOSE PIECE OF FRP BEHIND DISHMACHINE. RE-ATTACH TO WALL.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Surface Characteristics, Indoo
- Items:
- Floor material(s)
- Locations:
- kitchen Back Room
- Problems:
- Not nonabsorbent in areas subject to moisture Food preparation
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- PORTION OF FLOOR IN BACK KITCHEN IS UNSEALED CONCRETE. ROOMS CONTAINING FOODSTUFFS MUST BE SMOOTH (SEALED), DURABLE, AND EASILY CLEANABLE. SEAL/TILE THIS PORTION OF FLOOR.
- 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 a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HOTEL PAN SITTING ON HAND WASH SINK. POP BOTTLE SITTING IN HAND WASH SINK. DO NOT STORE ANYTHING IN OR ON HANDWASH SINKS. THEY ARE FOR HAND WASHING ONLY!!
- 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)
|
09/23/2010 | Routine Inspection |
- Critical: Conveying sewage
- Comment:
- drain hose and pan was clogged, since repaired, no water or dripping today
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
|
03/22/2010 | Follow-up |
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- walk-in cooler(s) CONDENSATE
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- CONDENSER SPRAYED WATER ONTO INSPECTOR WHILE IN COOLER SHELVING UNIY COVERED WITH VISQUEEN PLASTIC PLEASE REPAIR IMMEDIATELY,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- ACRYLIC PREP BOARD ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- ONE SIDE OF ACRYLIC BOARD DEEPLY SCRATCHED, OTHER SIDE RELATIVELY SMOOTH PLEASE ONLY USE SMOOTH SIDE(S), COOK SWITCHED SIDES
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- COOK SET UP BLEACH SOLUTION WHICH TESTED 100 PPM CL2 AFTER PRIMING USE THIS UNTIL NEW BUCKET COMES IN , SANITIZER TESTED 0 PPM CL2 BUCKET OBSERVED EMPTY
- 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
|
03/10/2010 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(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, REFILL RISK CONTROL PLAN APPROVED AT LAST ROUTINE INSPECTION, THEREFORE, AN OFFICE CONSULATION WILL TAKE PLACE TO ADDRESS THE DATE/TIME OF THE CONSULTATION WILL BE SENT VIA US MAIL
- 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.
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09/17/2009 | Routine Inspection |
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