- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Pizza oven
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Filters on pizza oven are dusty. 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.
|
02/14/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- Menu advisory completed. VIOLATION CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Prep cooler holding PHF at or below 41 F-salsa 39 F, cheese cubes 40 F, Caesar 39 F. Cold holding drawer holding foods at or below 41 F-salmon 41 F, lamb 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/05/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Locations:
- menu
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Both lunch and dinner menu are lacking consumer advisory (reminder and disclosure) for burgers and filets. Provide advisory on both menus in at least 11 point font (see handout provided)., This is a Priority Foundation (Pf) violation. WCHD will return within 7 days to ensure this violation is corrected.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Prep cooler is not holding Potentially Hazardous Foods at 41 F or below: pizza sauce 50 F, Caesar dressing 50 F, lemons 54 F, mushrooms 53 F. Cooler abuts pizza oven. Internal temperature of food must be 41 F or less., One cold holding drawer (bottom right) is not holding PHFs at 41 F or below: salmon 52 F, chicken 54 F, lamb 49 F. Internal temperature of food must be 41 F or less., This is a Priority (P) violation. WCHD will return within 7 days to ensure this violation is corrected. Do not store PHFs in these units until repaired.,
- 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)
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- dumpster(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Two dumpsters used by establishment do not have lids. Outside refuse containers MUST have lids and kept tightly covered at all times.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals, Equipment components seals
- Locations:
- walk-in cooler(s) door(s) cold holding drawers
- Problems:
- Broken, Broken
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Door gaskets are broken on walk-in cooler and refrigerated drawers. Replace.
- 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.
|
08/28/2013 | Routine |
- Critical: Equipment Food-Contact Surface
- Comment:
- OBSERVED ICE MACHINE TO BE CLEAN. 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: Hand Drying Provision
- Comment:
- OBSERVED PAPER TOWELS AT ALL HAND SINKS. CORRECTED
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Comment:
- OBSERVED 100 PPM CHLORINE ON UTENSILS AT DISH MACHINE. 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: Sanitizing Solutions, Testing
- Comment:
- OWNER SENT MANAGER OUT TO GFS AT TIME OF INSPECTION FOR CHLORINE TEST STRIPS. CORRECTED
- 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, Utensils, Linens, a
- Comment:
- OBSERVED ALL UTENSILS STORED OFF THE GROUND. CORRECTED
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
01/02/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED SOME BLACK RESIDUE IN ICE MACHINE. CLEAN AND SANITIZE ICE MACHINE. EMPTY OR THAW ICE BEFORE CLEANING. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
- 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
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO PAPER TOWELS AT BAR HAND SINK AND AT PREP AREA HAND SINKS. ALL HAND SINKS MUST HAVE PAPER TOWELS AT ALL TIMES. CORRECT IMMEDIATELY,
- 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
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED 0 PPM CHLORINE ON UTENSILS IN DISH MACHINE. SANITIZER DISPENSER BOTTLE WAS COMPLETELY EMPTY. OWNER STATES THAT THEY RAN OUT OF SANITIZER FOR DISHMACHINE. FOR PROPER SANITATION 50 - 100 PPM CHLORINE MUST BE PRESENT. CORRECT IMMEDIATELY. MANAGER SENT EMPLOYEE FOR SOME BLEACH TO BE USED AT 2 COMPARTMENT SINK. BLEACH ARRIVED AT TIME OF INSPECTION. SET UP AND USE THE WASH, RINSE, SANITIZE METHOD OF SANITIZING UTENSILS AT THE 3 COMPARTMENT SINK UNTIL DISHMACHINE IS SANITIZING CORRECTLY. CORRECT IMMEDIATELY,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO CHLORINE TEST STRIPS. PROVIDE AND USE CHLORINE TEST STRIPS TO MEASURE SANITIZER LEVEL OF DISHMACHINE, SANITIZER BUCKETS, AND BAR 3 COMPARTMENT SINK. CORRECT IMMEDIATELY,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESS FOOD DEBRIS UNDER ALL HOLD HOLDING UNITS ON COOK LINE, UNDER ALL COOLERS IN KITCHEN, PREP TABLE IN KITCHEN AND UNDER ALL COOK LINE ITEMS UNDER HOOD. CLEAN THE FLOORS UNDER ALL EQUIPMENT. CORRECT 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.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED PANNI GRILL WITH EXCESS BLACK RESIDUE ON IT. CLEAN AND SANITIZE THIS ITEM. COOKING EQUIPMENT MUST BE CLEAN. CORRECT IMMEDIATELY
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED SINGLE SERVICE UTENSILS STORED ON GROUND IN DRY STORAGE AREA. UTENSILS MUST BE STORED AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. CORRECT IMMEDIATELY,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED TOP INSIDE COVER TO WHITE LIFT FREEZER IN POOR REPAIR. DOOR IS NOT SEALED AND INSULATION IS SHOWING. FIX FREEZER INSIDE LID OR PROVIDE NEW FREEZER/LID EQUIPMENT MUST BE IN GOOD REPAIR. CORRECT BY NEXT ROUTINE INSPECTION. OBSERVED BAR COOLER AT 47 DEGREES. NO POTENTIALLY HAZARDOUS FOOD IN COOLER AT TIME OF INSPECTION. FIX COOLER SO IT IS AT 38 DEGREES OR LESS. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED BOTH SHELVES ABOVE PREP SINK TO BE FOOD ENCRUSTED. OBSERVED INSIDE OF ICE SCOOP HOLDER TO HAVE DEBRIS INSIDE. OBSERVED BOTTOM SHELF UNDER HOT HOLDING AREA TO BE FOOD ENCRUSTED. OBSERVED SHELF UNDER HEAT LAMPS AT GRILL AREA TO HAVE EXCESS FOOD DEBRIS ON IT. OBSERVED UTENSIL HOLDER PAN ON UTENSIL SHELF WITH EXCESS FOOD DEBRIS ON IT. OBSERVED MIXER UNIT HOLDER AT BAR WITH EXCESS DEBRIS IN IT. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CLEAN AND SANITIZE THE ABOVE ITEMS. CORRECT IMMEDIATELY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED DRAIN LINE UNDER 3 COMPARTMENT SINK DRIPPING INTO A CONTAINER. FIX LEAK AND REMOVE COLLECTION BUCKET. OBSERVED NO HOT WATER AT 3 COMPARTMENT SINK LEFT SIDE FAUCET. PROVIDE HOT WATER AT THIS 3 COMPARTMENT SINK. OBSERVED SPRAY HOSE AT DISHMACHINE AREA CONSTANTLY SPRAYING. DOES NOT TURN OFF. FIX SPRAY HOSE SO WATER TURNS OFF WHEN NOT IN USE. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD WORKING ORDER. CORRECT IMMEDIATELY
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED LARGE PACKAGE OF BEEF THAWING ON COUNTER. THAW UNDER REFRIGERATION, SUBMERGED UNDER COLD RUNNING WATER OR AS PART OF COOKING PROCESS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY PLACING MEAT PACKAGE IN PREP SINK AND SUBMERGING IT UNDER COLD RUNNING WATER. 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED 0 PPM CHLORINE IN 2 RAG BUCKETS. IN USE WET RAGS MUST BE SANITIZED WITH 50 - 100 PPM CHLORINE OF SANITIZER. PROVIDE 50 - 100 PPM CHLORINE TO RAG BUCKETS. CORRECT IMMEDIATELY
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
12/06/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- ALL FOODS WHETHER TOP OR BOTTOM, TESTED 41 F OR LOWER
- 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)
|
08/07/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- COOLER NOT TESTED SINCE MANAGER WASN'T SURE IT WAS WORKED ON,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHMACHINE TESTED 100 PPM CL2
- 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
|
06/25/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HUMMUS TESTED 45 - 47 F PIC EXPLAINED THAT FREQUENT OPENING AND CLOSING MAY BE THE CAUSE ALL PHF'S MUST BE HELD 41 F OR LOWER PLEASE HAVE SERVICED (IF NECESSARY) ALSO, GASKET IMPERFECTION(S) MAY CONTRIBUTE TO DIFFICULTY IN TEMPERATURE MAINTENANCE AT PROPER LEVELS, ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: 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:
- FIRST TRIAL WAS 0 PPM CL2 IN THE FINAL RINSE WHILE INSPECTOR MANUALLY PRIMED THE PURGE PUMP, A CONSISTENT BUBBLEWAS OBSERVED IN THE OUTGOING HOSE FROM THE PUMP WHEEL HOUSING AS WELL AS A LEAK FROM THE IN LINE FILTER BOX HOSE A SECOND TRIAL PROVIDED 150 PPM CL2, AND PIC CALLED FOR SERVICE TECH PLEASE ENSURE BY REGULAR TESTING WITH CHLORINE STRIPS THAT ALL CYCLES PROVIDE 50 - 150 PPM CL2 IF NOT, THEN SUBJECT ALL DISHWARE TO AT LEAST SEVEN SECONDS OF IMMERSION IN THE THREE COMPARTMENT SINK AFTER WASHING AND RINSING IN MACHINE, THEN AIR DRY AS USUAL,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- A) PLEASE KEEP CONDENSER CLEAN TO HELP PREVENT DUST CONTAMINATION B) PLEASE CLEAN THE FAN GUARD OF THE COOLER IMMEDIATELY SOUTH OF THE WALK IN COOLER CLEAN FOR THE SAME REASON
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- CASE OF BOTTLED WATER AND BOX OF PROMOTIONAL ITEMS STACKED IN FRONT OF THE BAR'S HADSINK PLEASE KEEP PATHWAY AND AREA IMMEDIATELY IN FRONT CLEAR TO ALLOW FOR FREQUENT HANDWASHING AS REQUIRED
- 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)
|
06/15/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- THE LARGE WHITE BOARD (NEAREST KITCHEN) HAS BEEN TAKEN OUT OF SERVICE UNTIL REPAIRED, IT'S BEEN REPLACED BY A SMALL, GREEN ONE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
12/22/2011 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- FIVE BOARDS HAVE BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE, FOUR OF FIVE ARE SMOOTH UNDERNEATH PLEASE CORRECT ONE CLOSEST TO THE DOOR OF KITCHEN AND HENCEFORTH, FLIP THE OTHERS OVER,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOOD(S) CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- FOUR CANS OF VARIOUS FOODS STORED IN ORIGINAL VESSELS PLEASE ALWAYS TRANSFER CONTENTS TO CLEAN, FOOD-GRADE CONTAINERS TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION IF NOT ALL THE CONTENTS ARE TO BE USED RIGHT AWAY, ONE CAN WAS DISCARDED, OTHERS WERE TRANSFERRED TO PLASTIC
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen cooler(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- PLEASE REPAIR LID OF NEW STANDARD TWO DOOR RETARDER BY REMOVING DUCT TAPE AND REINSTALLING THE "PEG" ON THE HINGE
- 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN CONDENSER AND FAN GUARDS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- 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
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE REPAIR ALL THREE SINKS IN KITCHEN TO HAVE SOAP AND FUNCTIONING TOWEL DISPENSERS TO FACILITATE FREQUENT HANDWASHING AS REQUIRED
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
12/07/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE CAN OPENER BLADE, THE ONION CHOPPER, THE COOK LINE CUTTING BOARD, THE ROLLING PIN, AND THE UTENSIL BIN AT THE COOK LINE.
- 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: Preventing Contamination from
- Comment:
- CORRECTED BY WEARING GLOVES WHEN HANDLING FOOD AND BY USING TONGS WHEN HANDLING LEMONS FOR BEVERAGES.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY REPAIRING THE PLUMBING LEAK AND THE BROKEN FAUCET HANDLE AT THE HAND WASH SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Comment:
- CORRECTED BY TRAINING STAFF TO WASH HANDS WHEN REQUIRED. STAFF OBSERVED WASHING HANDS AFTER HANDLING TRASH, RAW FISH, AND WHEN CHANGING TASKS/CHANGING GLOVES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
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07/19/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE FOLLOWING FOOD CONTACT SURFACES TO BE SOILED: 1. CAN OPENER BLADE WITH BLACK DEBRIS 2. ONION CHOPPER WITH ONION DEBRIS 3. COOK LINE CUTTING BOARD 4. ROLLING PIN 5. BIN CONTAINING VARIOUS UTENSILS AT THE COOKLINE SOILED WITH DRIED FOOD DEBRIS FOOD-CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED ITEMS. CORRECT IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- 1. OBSERVED EMPLOYEE CRUSHING CHIPS ONTO SOUP WITH BARE HANDS 2. NO MEANS PROVIDED TO PREVENT BARE HAND CONTACT WITH LEMONS FOR BEVERAGES EMPLOYEES MUST USE MEANS SUCH AS GLOVES, DELI TISSUE, TONGS OR OTHER UTENSILS TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS. TRAIN STAFF TO USE MEANS TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- 1. OBSERVED CONTINUOUS LEAK FROM THE FAUCET HANDLE AT THE SINK IN THE DISH WASHING AREA 2. OBSERVED THE FAUCET HANDLE FOR HOT WATER AT THE HAND WASH SINK IN THE KITCHEN BROKEN, NOT HOT WATER IS PROVIDED TO THE SINK THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. REPAIR THE FAUCETS AT THE SINK IN THE WARE WASHING AREA AND THE KITCHEN HAND WASH SINK. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 1. OBSERVED EMPLOYEE CHANGE TASKS FROM WASHING DISHES TO HANDLING FOOD WITHOUT WASHING HANDS 2. OBSERVED EMPLOYEE CHANGE GLOVES SEVERAL TIMES WITHOUT WASHING HANDS 3. OBSERVED EMPLOYEE WIPING HANDS ON APRON REPEATEDLY WITHOUT WASHING HANDS EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, WHEN CHANGING TASKS, AND AT EACH GLOVE CHANGE. TRAIN EMPLOYEES TO WASH HANDS AS REQUIRED. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FOLLOWING NON-FOOD-CONTACT SURFACES OF EQUIPMENT WHERE SOIL IS ACCUMULATED: 1. THE INTERIOR AND EXTERIOR OF THE MICROWAVE 2. THE EXTERIOR OF THE BLENDER 3. THE COOLER DOORS AND DOOR HANDLES
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- 1. CLEAN THE FLOORING BENEATH COOKING AND KITCHEN EQUIPMENT 2. CLEAN THE WALLS IN THE WARE WASHING AREA
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT ALL HAND WASH SINKS TO FACILITATE PROPER HAND WASHING.
- 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)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PROVIDE SCOOPS WITH HANDLES AND STORED SCOOPS WITH HANDLES EXTENDING OUT OF THE FOODS FOR COFFEE, FLOUR, RICE, BREAD CRUMBS, ETC.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 1. DO NOT STORE ITEMS SUCH AS CUPS, KNIVES, TOWELS IN HAND WASH SINKS 2. CLEAN HAND WASH SINKS TO PREVENT CONTAMINATION OF EMPLOYEES' HANDS WHILE WASHING HANDS AT THE HAND WASH SINKS
- 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)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- DO NOT STORE WET WIPING CLOTHS ON COUNTERS. STORE CLOTHS IN SANITIZER SOLUTION BETWEEN EACH USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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06/23/2011 | Routine Inspection |
- Critical:
- Comment:
- The ice maker was cleaned, washed, rinsed and sanitized. Violation had been 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: Cleaning Freq.,Food Contact Su
- Comment:
- The ice maker was cleaned, washed, rinsed and sanitized. Violation had been 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
|
12/20/2010 | Follow-up |
- Critical:
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s)
- Problems:
- Not cleaned
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- , Noticed pink mold developing inside the ice maker. Empty the ice maker, wash, rinse and sanitize all the food contact surfaces. Put this item in your monthly cleaning schedule. A follow up inspection will be conducted with 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: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s)
- Problems:
- Not cleaned
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- , Noticed pink mold developing inside the ice maker. Empty the ice maker, wash, rinse and sanitize all the food contact surfaces. Put this item in your monthly cleaning schedule. A follow up inspection will be conducted with 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
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Noticed couple soiled, wet wiping cloths on the counter top. Store them in the sanitizer water immediately after use to prevent the growth of bacteria.
- 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
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Clean the storage room floor.
- 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.
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Noticed food debris on the walk in cooler floor. Keep it clean.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Noticed food debris on the walk in cooler floor. Keep it clean.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Clean the storage room floor.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Noticed couple soiled, wet wiping cloths on the counter top. Store them in the sanitizer water immediately after use to prevent the growth of bacteria.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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12/10/2010 | Routine Inspection |
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