- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- i.)Observed submerged water feed line in the toilet tank raise 1" above water over flow pipe. ii.)Observed utility sink inline pressure vacuum breaker leaking and under continuous pressure hooked to the spray hose. Remove hose from faucet and install a bib type hose bib vacuum breaker onto faucet connection.;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; or (B) Installing an APPROVED backflow prevention device as specified under 5-202.14.
- General violation description:
- 5-203.14 -
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Restock empty paper towel dispenser at dish wash room hand wash facility.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Locations:
- at the 3-compartment sink
- Comment:
- Observed 0 ppm chlorine sanitizer solution being dispensed from the rear kitchen dish wash machine. Until repairs made
- General violation description:
- 4-501.114 - fully submerge washed and rinsed items into the third compartment sanitizer sink for 30 seconds and air dry before use. Operator has put in a service call. Repeat violation: Complete a Risk Control Plan form to assure cleaned glasses, dishes and utensils are being sanitizer in adequate strength solution.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed temperature and time abused foods in the refrigerated service line reach in cooler. 52.5*F sliced ham ... been discarded 52.5*F sliced deli turkey meat ... been discarded 51.5*F cooked rice ... been discarded 50.5*F diced tomatoes 52.5*F raw marinating beef tips 50.5*F packaged hamburger patties 50.6*F cheese slices Disgard food placed in the cooler the previous evening. Discard all potentially hazardous food found above 41*F having exceeded 4 or more hours in the temperature danger zone.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed reach in cooler holding food temperature 10*F too warm*. Observed dish machine sanitizer dispenser not dispensing sanitizer. Observed damaged food dumpster with missing lids. Reachin Cooler now reading colder
- General violation description:
- 4-501.11 - blower no longer obstructed.
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Broken
- Corrections:
- Repair/replace.
- Comment:
- Both lids missing
- General violation description:
- 5-501.15 - both panels opened and evidence of birds. Exchange damaged food dumpster with one with tight fitting lids and side panels. Keep closed.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- Reattach self closing door mechanism and keep door closed to the rear kitchen employee restroom.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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06/09/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Locations:
- at the 3-compartment sink
- Comment:
- THE SANITIZE COMPARTMENT OF THE BAR THREE COMPARTMENT SINK DID NOT HAVE AN ADEQUATE CONCENTRATION OF CHLORINE SANITIZER. (THE SOLUTION HAD BEEN THERE FOR A FEW HOURS.) THE COMPARTMENT WAS DRAINED AND REFILLED AND ONE CHLORINE SANITIZER PACKET ADDED. CHLORINE LEVEL TESTED OK. ITEM CORRECTED AT TIME OF INSPECTION. HOWEVER, ACQUIRE CHLORINE TEST STRIPS EXCLUSIVELY FOR THE BAR AREA.
- 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: Ready-to-Eat, Potentially Haza
- Locations:
- in the Walk-in cooler
- Comment:
- A CARTON OF HALF & HALF IN THE BEER COOLER WAS OPENED AND NOT DATE MARKED. ITEM WAS CORRECTED AT TIME OF INSPECTION BY MARKING THE CARTON WITH THE DATE OF OPENING (NOVEMBER 9).
- 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
- Good Repair and Proper Adjustm
- Locations:
- in the reach-in freezer(s)
- Comment:
- THERE IS A BUILD-UP OF FROST IN THE REACH-IN FREEZER AT THE END OF THE COOKLINE NEAR THE ICE MACHINE. DEFROST THE FREEZER.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Repairing
- Comment:
- LIGHT BULBS AT THE FOLLOWING LOCATIONS ARE NOT WORKING AND IN NEED OF REPLACEMENT/REPAIR. A) WALK-IN COOLER NEXT TO WALK-IN FREEZER B) WALK-IN FREEZER C) WALK-IN BEER COOLER D) COOKLINE VENTILATION HOOD (2 BULBS) REPLACE THE BULBS/REPAIR THE FIXTURES AS NEEDED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Locations:
- hand wash sink(s) cookline
- Comment:
- THE HAND WASH SINK AT THE END OF THE COOKLINE NEAR THE ICE MACHINE DRAINS SLOWLY AND HAS FOOD DEBRIS IN THE BASIN. CLEAR THE DRAIN AND CLEAN THE BASIN.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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11/12/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- TWO ROLLS OF CHLORINE SANITIZER TEST STRIPS HAVE BEEN OBTAINED TODAY. VIOLATION CORRECTED AT TIME OF FOLLOW-UP INSPECTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Outer Openings, Protected
- Comment:
- THE BACK KITCHEN NORTH WALL DOOR TO THE OUTSIDE HAS ITS SELF CLOSER MECHANISM PROPERLY CONNECTED NOW. VIOLATION CORRECTED.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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05/28/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Comment:
- THERE ARE NO TEST STRIPS OR DEVICES TO TEST THE STRENGTH OF THE CHLORINE SANITIZER RINSE IN THE DISH WASH MACHINE OR THE BAR AREA GLASS WASH SINK. ACQUIRE CHLORINE SANITIZER TEST STRIPS OR DEVICES FOR BOTH THESE AREAS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Equipment and utensils
- Locations:
- back kitchen area
- Comment:
- CONTAINERS OF FLOUR AND COLE SLAW IN KITCHEN HAD SINGLE SERVICE CUPS IN THEM. THESE WERE REMOVED AT MY INSTRUCTION. DURABLE SCOOP UTENSILS WILL NOW BE USED. ITEM CORRECTED AT TIME OF INSPECTION.
- 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.
- Food Storage
- Locations:
- in the walk-in freezer
- Comment:
- IN THE WALK-IN FREEZER, THERE WERE BOXES OF DOUGH ON THE FLOOR. BOXES WERE MOVED UP OFF OF FLOOR ONTO RACKS AT MY DIRECTION. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
- Food Storage Containers, Ident
- Comment:
- BULK CONTAINERS OF FLOUR, DRAKES AND BREAD CRUMBS WERE UNLABELED NEAR THE BACK KITCHEN PREP AREA. CONTAINERS WERE LABELED AT MY DIRECTION. ITEMS 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.
- Outer Openings, Protected
- Locations:
- BACK DOOR
- Comment:
- THE BACK KITCHEN NORTH WALL DOOR TO THE OUTSIDE HAS A DETACHED SELF CLOSER MECHANISM. RE-ATTACH OR REPLACE THE SELF-CLOSER SO THAT THE DOOR ALWAYS CLOSES TO ELIMINATE POSSIBLE INSECT OR RODENT ENTRY.,
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Locations:
- in the walk-in freezer
- Comment:
- THERE IS AN INOPERABLE LIGHT BULB IN THE WALK IN FREEZER. REPLACE THE EXPIRED BULB.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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05/07/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- Cookline food prep area
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- FOOD PREP UTENSILS ARE CLEANED WITHIN EVERY 5 HOURS. CLEAN WITHIN 4 HOURS OR LESS THROUGHOUT EACH SHIFT. CORRECTED: THE OWNER STATED THAT UTENSILS WILL BE CLEANED WITHIN 4 HOURS AND WILL AIM FOR EVERY 2 HOURS (2 TIMES PER SHIFT).
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED THE COOK ASSEMBLING SANDWICHES WITH BARE HANDS. CORRECTED BY USING 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- soup kettle(s)
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- OBSERVED SOUP LADLES STORED IN 68F AND 70F WATER. CORRECTED BY STORING IN THE HOT SOUP.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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11/01/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Salad prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED MIXED CHEESE AT 64F, CUT LETTUCE 57F
- General violation description:
- 3-501.16 - CUT TOMATOES, HOUSE MADE RANCH DRESSING, SALSA, SOUR CREAM ALL AT 52-54F IN THE TOP AND BOTTOM OF THE SALAD PREP COOLER AT THE WAIT STATION. THE LOWER LEFT DOOR DOES NOT CLOSE PROPERLY AND WAS AJAR. CORRECTED BY DISPOSING OF NOTED FOOD, AND DISCONTINUING USE OF COOLER UNTIL REPAIRED/ADJUSTED AND 41F FOOD TEMPERATURE CAN BE MAINTAINED AS DISCUSSED.
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Locations:
- steam table
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- ALL FOOD IN THE STEAM TABLE WAS AT OVER 135F EXCEPT FOR THE MASHED POTATOES, WHICH WERE AT 120F. THE COOK STATED THAT THEY WERE RECENTLY RE-HEATED IN THE MICROWAVE OVEN AND PUT INTO THE STEAM TABLE. ALWAYS RE-HEAT TO 165F MINIMUM. CORRECTED BY RE-HEATING TO 165F.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s) walk-in freezer
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- COVER THE CEILING LIGHTS IN BOTH WALK IN COOLERS AND FREEZER OR PROVIDE SHATTER-PROOF BULBS (KEEP RECEIPTS OR BOXES TO DOCUMENT AS SHATTER- PROOF).
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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05/21/2013 | Routine |
- Outside Receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Missing
- Corrections:
- Repair/replace.
- Comment:
- ONE OF THE TWO DUMPSTER LIDS IS MISSING.
- 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.
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11/15/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BEVERAGE DISPENSER BEHIND BAR IS SOILED., THIS WAS CORRECTED BY CLEANING
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES WERE 45F IN ICE BATH IN KITCHEN. , CORRECTED BY PLACING ITEM IN FLIP TOP UNIT
- 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)
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of unnecessary items
- Corrections:
- Remove unnecessary items to prevent pest problems.
- Comment:
- REMOVE BROKEN ASPHALT FOR AREA
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Outside receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- 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.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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05/14/2012 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- A COMPLETE ADVISORY IS NOW PRINTED AT THE BOTTOMS OF FOUR PAGES OF THE MENUS
- 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
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12/19/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Comment:
- MENUS HAVE NOT BEEN MODIFIED AS YET PLEASE BE SURE TO INCLUDE ALL LANGUAGE AS DISCUSSED TO BE COMPLIANT WITH A CONSUMER ADVISORY...IT CONSISTS OF A DISCLOSURE AND A REMINDER ***CORRECT BY 12/17/11 OR OFFICE CONSULTATION WILL BE SCHEDULED***,
- 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: Preventing Contamination from
- Comment:
- TONGS ARE NOW BEING USED FOR BAR CONDIMENT HANDLING
- 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
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12/05/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Locations:
- Facility menu(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ADVISORIES ARE COMPRISED OF DISCLOSURES PLUS REMINDERS DISCLOSURES ARE MARKS SUCH AS ASTERISKS OR STARS AND REMINDERS ARE ON THE BOTTOM OF THE PAGE THAT INFORM OF THE RISK(S) ASSOCIATED WITH CONSUMING UNDERCOOKED FOOD(S) MENUS HAVE REMINDERS BUT NO DISCLOSURES THEREFORE, PLEASE HANDWRITE IN PERMANENT INK OR HAVE ADDED IN SOME PERMANENT FASHION TO COMPLETE THE ADVISORIES AS REQUIRED, ,
- 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: Preventing Contamination from
- Items:
- Not ready-to-eat food(s)
- Locations:
- bar READY TO EAT (RTE) FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Utilize utensils where ever possible.
- Comment:
- PLEASE PROVIDE TONGS FOR BAR CONDIMENTS,
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- kitchen COOLING OF COOKED PHF'S
- Problems:
- Improperly
- Comment:
- PLEASE CONSIDER THE USE OF WALK IN FREEZER FOR THE FIRST STEP OF TWO STAGE COOLING OF COOKED PHF'S AS DISCUSSED
- 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
- Kitchenware and Tableware
- Items:
- Straw(s)
- Locations:
- bar SINGLE SERVICE ITEM(S)
- Problems:
- Stored jumbled
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- PLEASE PHASE OUT USE OF UNWRAPPED STRAWS
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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11/17/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Sneaky's Sports Bar, 22301 Allen Rd., Woodhaven, MI 48183 »