- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Comment:
- Manager did not know how to set up 3 compartment sink. Manager states sanitizer is put in middle section. Utensils must be washed, rinsed then sanitizer with 150 -400 ppm quat then air dried. 3rd compartment is the sanitizer compartment. Correct immediately. Corrected at time of inspection by education. Manager now knows how to set up 3 compartment sink. Corrected
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employees preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed torn door seals on 1 door line reach in freezer. Fix or replace broken seals. Equipment must be maintained. Correct immediately
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Observed ice scoop stored on top of large ice machine. Provide ice scoop holder for large ice machine. Observed ice scoop laying in ice bin at side bar closest to door. Store outside of the ice bin on a clean surface or inside ice bin with handle straight up. Correct immediately
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed hot water handle loose at bar area hand sink and does snot turn on all the time. Fix handle so hot water is at sink at all times. Plumbing system must be maintained. Correct immediately
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/23/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. GLASSWASHER IS PROVIDING 50-100PPM CHLORINE. FACILITY IS LOGGING SANITIZER ON A LOG SHEET TWICE A DAY. MACHINE WAS CLOGGED WHERE SANITIZER RELEASES.
- 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
|
12/12/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s) dish washing area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- HANDWASH SINK BY 3-COMPARTMENT SINK DID NOT HAVE PAPER TOWEL. PROVIDE., CORRECTED DURING INSPECTION BY PROVIDING PAPER TOWEL.
- 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
- Items:
- Chlorine solution concentration
- Locations:
- Bar Glassmachine
- Problems:
- Below 50 ppm And/or water temperature less than 100 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- GLASSWASHER 0PPM CHLORINE. BAR 3-COMPARTMENT SET UP WITH QUATERNARY 200PPM. FOLLOW-UP WITHIN 10 DAYS.,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s) dish washing area
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- SINK BY 3-COMPARTMENT SINK HAD COFFEE URN IN IT. REMOVE., CORRECTED DURING INSPECTION BY REMOVING.
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- BARE WOOD SHELVES IN BACK STORAGE ROOM AND IN BEER WALK-IN COOLER. COAT WITH HIGH GLOSS EPOXY PAINT TO MAKE SMOOTH AND EASILY CLEANABLE.
- 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.
|
11/26/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- UPON FOLLOW-UP, IT WAS STATED THAT THEY ARE STILL WAITING ON A PART FOR GLASSWASHER SO IT IS NOT BEING USED. FACILITY USING BAR 3-COMP SINK, BUT SET UP INCORRECTLY - BLEACH WATER, QUATERNARY, THEN RINSE WATER. DISCUSSED PROPER SET UP OF SOAPY WATER, RINSE WATER, QUATERNARY (OR BLEACH) AND AIR DRY. PIC SET UP SINK PROPERLY. 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
- Critical: Warewashing Equipment, Determi
- Comment:
- CORRECTED BY USING TEST KIT AND A LOG KEPT.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
07/09/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Comment:
- CORERCTED BY WASHING, RINSING, AND SANITIZING IN-USE WARES EVERY 3 HOURS.
- 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: Hand Drying Provision
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL.
- 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
- Comment:
- NOT CORRECTED. GLASS WASHER STILL TESTING AT 0PPM CHLORINE. PIC STATED REPAIR COMPANY HAD BEEN OUT TO FACILITY. MUST PROVIDE 50-100PPM CHLORINE TO SANITIZE FOOD CONTACT SURFACES. SANITIZER TUB HAS 2 LINES IN IT (NOT SURE WHY). DUE TO BEING A CONSECUTIVE REPEAT VIOLATION, AN OFFICE CONSULTATION WITH $200 FEE WILL BE SCHEDULED.,
- 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
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOODS WITH PREP DATE AND DISCARDING AT END OF 6TH DAY.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED BY MAKING HANDWASH SINK 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)
- Critical: Warewashing Equipment, Determi
- Comment:
- NOT CORRECTED. PIC WAS NOT SURE IF TEST STRIPS WERE BEING USED TO TEST CHLORINE IN GLASS WASHER. ENSURE SOMEONE IS RESPONSIBLE FOR TESTING.,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
06/17/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- OBSERVED BOWL USED FOR FRIES, KNIVES, SPATULAS ALL AT COOKLINE THAT PERSON IN CHARGE STATED THEY GET CLEANED/SANITIZED AFTER EVERY SHIFT WHICH IS 6 HOURS. IN-USE UTENSILS MUST BE CLEANED/SANITIZED OR REPLACED WITH CLEAN ITEMS AT LEAST EVERY 4 HOURS. DISCUSSED CHANGING PROCEDURE TO EVERY 4 HOURS, OR POSSIBLY TO DO IT EVERY 3 HOURS, SO IT'S TWICE 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s) dish washing area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- HANDWASH SINK BY 3-COMPARTMENT SINK DID NOT HAVE ANY PAPER TOWEL PROVIDED. PROVIDE PAPER TOWEL AT ALL TIMES. DUE TO THIS VIOLATION BEING A REPEAT FROM THE LAST INSPECTION, SUBMIT A RISK CONTROL PLAN. DURING INSPECTION, PERSON IN CHARGE PUT A ROLL OF PAPER TOWEL BY HANDWASH SINK.,
- 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
- Items:
- Chlorine solution concentration
- Locations:
- Bar Glassmachine
- Problems:
- Below 50 ppm And/or water temperature less than 100 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- BAR GLASSWASHER TESTED 0PPM CHLORINE MULTIPLE TIMES. REPAIR GLASSWASHER TO SANITIZE BETWEEN 50 TO 100PPM CHLORINE TO PROPERLY SANITIZE GLASSES. SET UP 3-COMPARTMENT SINK WITH WASH, RINSE, SANITIZE, UNTIL GLASSWASHER IS REPAIRED. DUE TO THIS VIOLATION BEING A REPEAT FROM THE LAST INSPECTION, SUBMIT A RISK CONTROL PLAN. , ,
- 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
- 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:
- OBSERVED OPENED DELI MEATS, TUNA SALAD, COLESLAW WITH OUT ANY DATE MARKING. THESE ITEMS LAST 2-3 DAYS. OBSERVED ONLY THE RANCH DATE MARKED, BUT HELD 1 EXTRA DAY (MADE ON 5/6/13 - DISCARD/USE BY 5/12/13). POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVER 24 HOURS UNDER REFRIGERATION MUST BE DATE MARKED AND NOT EXCEED 7 DAYS (COUNTING THE DAY ITEM OPENED/MADE AS DAY 1). ,
- 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)
- Locations:
- hand wash sink(s) dish washing area
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HANDWASH SINK BY 3-COMPARTMENT SINK HAS ITEMS STORED IN IT. A HANDWASH SINK SHALL BE ACCESSIBLE AT ALL TIMES. DO NOT STORE ITEMS IN OR IN FRONT OF HANDWASH SINK. DUE TO THIS VIOLATION BEING A REPEAT FROM THE LAST INSPECTION, SUBMIT A RISK CONTROL PLAN.,
- 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: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- FACILITY HAS TEST KIT, BUT IT IS NOT USED FREQUENTLY. USE TEST STRIPS DAILY TO CHECK THE GLASSWASHER FOR PROPER AMOUNT OF SANITIZER., ,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED KNIVES BEING STORED IN A WOOD BLOCK. DO NOT USE THE WOOD BLOCK DUE TO NOT BEING ABLE TO PROPERLY CLEAN AND SANITIZE INSIDE. STORE KNIVES IN A CLEAN CONTAINER OR ON A CLEAN SURFACE.
- 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
|
05/13/2013 | Routine |
- Critical: Hand Drying Provision
- Comment:
- CORRECTION MADE: Observed paper towels stocked at cited hand wash basin(s).
- 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
- Comment:
- CORRECTION MADE: Observed chlorine chemical test strips indicate strength of chlorine sanitizer @ 50 PPM being dispensed at the glass wash machine.
- 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: Separation
- Comment:
- CORRECTION MADE: Observed chemical cleaners stored down and away from all food related articles and food contact surfaces. No longer stored with the packaged tooth picks nor stored over the 3 rd compartment sanitizer sink, drain board location.
- 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:
- CORRECTION MADE: Observed the dish room hand wash basin open and accessible for employee hygienic 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)
- Light Bulbs, Protective Shield
- Comment:
- CORRECTION MADE: Observed two protected ceiling fluorescent lights located above the ice machine.
- 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
|
12/18/2012 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics sanitizer
- Locations:
- SPRAY BOTTLE(S) dish washing area
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed two unlabeled spray bottles
- General violation description:
- 7-102.11 - one containing chlorine sanitizer and the other a spray cleaner
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s) dish washing area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- Bar Glassmachine
- Problems:
- Below 50 ppm And/or water temperature less than 100 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed chlorine chemical test strips indicates that ZERO chlorine chemical SANITIZER being dispensed into the glass wash machine. Call for service and utilize the 3-compartment bar "sanitize" sink to fully submerge the clean glasses into sanitary solution @ 200 ppm quaternary ammonia solution for 30 seconds, or @ 50 parts per million chlorine solution for 10 seconds, Air drying the glasses prior to future use. Complete a Risk Control Plan to address this repeat Priority citation. Submit or fax to Wayne County Environmental Health Department for latter review and approval determination. ,
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Three compartment sink
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Observed chemical cleaners stored with packaged tooth picks and over the 3 rd compartment sanitizer sink and above drying dishes found on the drain board below. Relocated chemical storage down and away from all food related articles and food contact surfaces.,
- 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
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s) dish washing area
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Observed cleaned food trays and related containers stacked on top of the hand wash basin to air dry. Keep the dish room hand wash basin open and accessible for hygienic hand washing by the employees.,
- 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)
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Ice machine(s) dish washing area
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed two unprotected ceiling fluorescent lights
- General violation description:
- 6-202.11 - enclose each with a transparent protective slip tube with plastic end caps.,
|
11/27/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- 2-door cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PERSON IN CHARGE EDUCATED ON DATE MARKING IMPORTANCE AND ALL ITEMS MARKED. ITEM CORRECTED., TURKEY DELI SLICES AND SLICED TOMATOES HAVE NO USE BY DATES. ALL REQUIRED FOODS SHALL BE PROPERLY MARKED AT ALL TIMES. CORRECT IMMEDIATELY.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Cleaned when food items are exposed
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- Comment:
- THERE IS A LARGE AMOUNT OF BOXES NEAR BACK DOOR FROM DELIVERY. ALL AREAS SHALL BE CLEAN AT ALL TIMES AND GARBAGE REMOVED. DISCARD ALL BOXES AND GARBAGE IMMEDIATELY.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution Less than
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
05/15/2012 | Routine Inspection |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Used common towel Hanging from apron/uniform
- Corrections:
- Remove and discontinue use.
- Comment:
- Observed the food employee drying hands with a cloth towel
- General violation description:
- 2-301.12 - utilize a single use roll towel or paper toweling. Correction Made: Observed single use paper toweling used by the food employee for hand drying following hygienic hand washing.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Bar Glassmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed ZERO chlorine chemical SANITIZER being dispensed into the glass wash machine. Correction Made: Observed the 3-compartment bar sink utilized to "wash", "rinse" and fully submerge the beverage glasses into a 200 ppm quaternary ammonia sanitizing solution for 30 seconds, then air dried before use.
- 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: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed a food employee(s) performing 10 second hand washing
- General violation description:
- 2-301.14 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee(s) practice 20 second hygienic hand washing
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- SEE COMMENTS FOR DETAILS.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Good Repair and Calibration
- Items:
- Food thermometer(s) thermocouple
- Locations:
- food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed the stab type food thermometer off by 4*F. Correction Made: Observed the stab type food thermometer calibrated in ice & water bath to 32*F.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed hand held beverage glass used to scoop ice for a drink. Prevent hand contact with stored ice. Utilize a long handle ice scoop to transport ice into the beverage glass.
- 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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11/04/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- CORRECTION MADE FOLLOWING INSTRUCTION
- General violation description:
- 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: i) S ALMONELLA TYPHI ii) H EPATITIS "A" VIRUS iii) E SCHERICHIA COLI ("E-COLI") iv) NORO VIRUS v) SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS., OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS, AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Correction Made: Observed through oral interview and in practice hygienic hand washing occurring before handling ready to eat foods, lettuce & tomato, after handling raw hamburger patty. , Observed through food employee interview glove and procedure
- General violation description:
- 2-301.14 - only glove exchanging occurs between placing raw hamburger patty on the grill and handling the bun, lettuce, tomatoes when assembling the sandwich. No mention nor appearance of hand washing in between change in operation. perform Hand washing is to be performed before handling ready to eat foods after handling raw meats. Note: Glove exchanging
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE MINIMUM INTERNAL COOKING TEMPERATURES FOR WHOLE MUSCLE MEAT, FOR GROUND BEEF AND FOR POULTRY., CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- PROVIDE A STAB TYPE FOOD THERMOMETER
- General violation description:
- 4-302.12 - reading in 2*F increments, with a minimum range from 0*F to 220*F, to read 32*F in an ice & water solution.
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05/16/2011 | Routine Inspection |
- Critical:
- Comment:
- Critical violation 4-702.11 have been corrected. Dishwasher at the bar is properly sanitizing with chlorine sanitizer at 50-100 ppm
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Comment:
- Critical violation 4-702.11 have been corrected. Dishwasher at the bar is properly sanitizing with chlorine sanitizer at 50-100 ppm
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Comment:
- Chlorine test strips are available and in use.(11/3-/2010)
- 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)
- Comment:
- Weathewrstrip has been installed on back door.
- 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
- Outer Openings, Protected
- Comment:
- Weathewrstrip has been installed on back door.
- 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
- Sanitizing Solution Testing De
- Comment:
- Chlorine test strips are available and in use.(11/3-/2010)
- 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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11/30/2010 | Follow-up |
- Critical:
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- Dishwasher at the bar found not dispensing sanitizer solution. Manually wash -rinse-sanitize all dishes and equipment in 3 compartment sink until dishwasher will be repaired. Correct by 11-27-2010 ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical:
- Items:
- Food
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- Two cans of whip cream with an expiration date Oct 22 2010 were found in reach in cooler. Monitor expiration date of potentially hazardous foods. Discarded at the time of inspection.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- Dishwasher at the bar found not dispensing sanitizer solution. Manually wash -rinse-sanitize all dishes and equipment in 3 compartment sink until dishwasher will be repaired. Correct by 11-27-2010 ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- Two cans of whip cream with an expiration date Oct 22 2010 were found in reach in cooler. Monitor expiration date of potentially hazardous foods. Discarded at the time of inspection.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Two knives were found stored in between cooler & prep table. Discontinue this practice to prevent utensils contamination. Knives were relocated at the time of inspection.
- 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
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No chlorine test strips were available for use. Provide chlorine test strips to control and monitor concentration of sanitizer. Chlorine test strips are available and in use.(11/3-/2010),
- 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)
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Outer openings shall be protected against insects/vermin entry. Gap between the door and weatherstrip.eliminate gap-install new weather strip. Weathewrstrip has been installed on back door.,
- 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
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Missing ceiling panel above 3 compartment sink. Replace /install missing panel to avoid any possible contamination of items at 3 compartment sink (on clean side)
- 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.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Missing ceiling panel above 3 compartment sink. Replace /install missing panel to avoid any possible contamination of items at 3 compartment sink (on clean side)
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Two knives were found stored in between cooler & prep table. Discontinue this practice to prevent utensils contamination. Knives were relocated at the time of inspection.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Outer openings shall be protected against insects/vermin entry. Gap between the door and weatherstrip.eliminate gap-install new weather strip. Weathewrstrip has been installed on back door.,
- 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No chlorine test strips were available for use. Provide chlorine test strips to control and monitor concentration of sanitizer. Chlorine test strips are available and in use.(11/3-/2010),
- 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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11/17/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED. ICE MACHINE DRAIN PIPE HAS BEEN CUT AND PROPER AIR GAP PROVIDED.
- 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.
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05/25/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- ICE MACHINE HAS DRAIN HOSE GOING DOWN INTO DRAIN BOWL. MUST CUT HOSE AND PROVIDE AT LEAST A 1 INCH GAP BETWEEN HOSE AND DRAIN BOWL TO PROVIDE PROPER AIR GAP.
- 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: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- ICE MACHINE HAS DRAIN HOSE GOING DOWN INTO DRAIN BOWL. MUST CUT HOSE AND PROVIDE AT LEAST A 1 INCH GAP BETWEEN HOSE AND DRAIN BOWL TO PROVIDE PROPER AIR GAP.,
- 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.
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05/10/2010 | Routine Inspection |
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