- Critical: Packaged and Unpackaged Food -
- Comment:
- Raw eggs moved to lower shelf below vegetables. RCP completed. VIOLATION CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Sausages in pan on grill at 135 F. No hot dogs on grill during inspection. RCP completed. 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)
|
04/23/2015 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- prep cooler
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw shell eggs stored over cooked ham in bottom of prep cooler. Store raw animal foods below cooked, ready to eat foods. This is a repeat Priority (P) violation. Hand out provided. A Risk Control Plan (RCP) will be completed in lieu of an office consultation. Provide completed RCP at follow up inspection (within 7-10 days).,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Hot dogs sitting on plate on top of table at 92 F. Sausage links sitting on plate on flat top grill at 84 F. Hot food must be held at 135 F or above (alternatively, hold food cold at 41 F or below). A Risk Control Plan (RCP) will be completed in lieu of an office consultation. Provide completed RCP at follow up inspection (within 7-10 days).,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Faucet of kitchen hand wash sink is coming loose from sink. Repair.
- 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.
|
04/07/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected by cleaning required items.
- 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: Manual and Mechanical Warewash
- Comment:
- Corrected by repairing the dish machine to sanitize at 50 ppm cl.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected at follow up by switching all PHF in the west cooler top with non-PHF in the east cooler currently having food temp of 40f. Owner stated will keep PHF in 40f east cooler.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected by hot holding hot dogs on thre stove at 155f.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected by date marking required food.
- 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: Reheating for Hot Holding
- Comment:
- Corrected: All hot held food now reheated on stove to 165f, and is over 150f at time of inspection.
- 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).
- Food Storage
- Comment:
- Corrected by cleaning the tray, separating out the utensils/can opener, and disposing of the food.
- 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
|
10/07/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The can opener has old blackened food debris. Keep clean. The can opener punch stored with vegetables is soiled. The tray of the cooler where the vegetables and dirty can opener are, is also soiled. Keep clean. The ice machine has black slimy debris. Empty, clean, and sanitize top and bottom interior of machine. Clean more often.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The dish machine is not producing sanitizer, tested at 0 ppm chlorine. Provide 50-100 ppm. Complete the risk control plan and fax to number on form within 2 days. Sanitize in the 3-c sink until repaired, as discussed.,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- prep cooler
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw shell eggs over diced ham in the prep cooler. Corrected by switching the food so that the eggs were below.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The prep area west side prep cooler: cut lettuce was 59f, cut tomatoes 52f and 48f. Hold at or below 41f. Discontinue use of cooler until repaired. Dispose of the lettuce and tomatoes that were observed at over 50f. Complete the risk control plan and fax to number on form within 2 days.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Hot dogs were at 126f in the bun steamer. Hold at or above 135f. The hot dogs were reheated to 165f on the stove. Complete the risk control plan and fax to number on form within 2 days.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: 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 no date marking for opened feta cheese, cole slaw, cooked hamburger, opened turkey breasts, rice with vegetables, soup in rear Delfield cooler.,
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- One pot of soup in the steam table was at 128f. The other soups and chili was over 150f. The pot of soup was re-heating for over 2 hours. Always reheat in on the stove, not in the steam table, and ensure reheating to at least 165f within 2 hours. Complete the risk control plan and fax to number on form within 2 days. The soup was reheated on the stove 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).
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- The cook needs a 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- prep cooler
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Clean vegetables stored in soiled tray with unclean utensils. Store non-food items away from food and keep the tray clean. After separating those items out and cleaning the tray, clean the vegetables before serving.,
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Shield the ceiling lights over the prep area prep coolers, and prep table and over the rear area Delfield cooler.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Keep the following clean: Handles of cooler doors, gaskets on doors the rear reach in cooler, base of can opener and surrounding table area. Clean the vent screen on the ice machine.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- The screens for rear and front doors area not tight fitting. Seal the sides and bottom and keep zipped. Repair screen damage.
- 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
|
09/15/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED BY REPAIRING THE AVB.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY REPAIRING COOLER AND HOLDING AT 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED BY DATE MARKING REQUIRED ITEMS.
- 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: Reheating for Hot Holding
- Comment:
- CORRECTED BY HOLDING SOUP AT 135F, AND REHEATING RAPIDLY.
- 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).
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING A TEST KIT.
- 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)
|
03/14/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Comment:
- MOP SINK ATMOSPHERIC PRESSURE BREAKER IS LEAKING WHEN WATER IS TURNED ON. REPAIR/REPLACE BACKFLOW PREVENTER.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Wait station
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT KITCHEN AND WAIT STATION HANDWASH SINKS. PROVIDE PAPER TOWEL AT ALL TIMES. REPEAT FROM LAST ROUTINE INSPECTION. SUBMIT RISK CONTROL PLAN. , 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Wait station
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT KITCHEN HANDWASH SINK OR EMPLOYEE RESTROOM. SUPPLY SOAP AT ALL TIMES. REPEAT FROM LAST ROUTINE INSPECTION. SUBMIT RISK CONTROL PLAN., CORRECTED BY PROVIDING SOAP AT BOTH HANDWASH SINKS.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COUNTER PREP COOLER HAD FACILITY MADE RANCH AND GREEK DRESSINGS AND COLESLAW AT 48F/49F. DISCARD IF HELD OVER 4 HOURS IN COOLER. MUST HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: 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:
- NO DATE MARKING OBSERVED ON POTENTIALLY HAZARDOUS FOODS HELD UNDER REFRIGERATION OVER 24 HOURS: COLESLAW, FACILITY MADE DRESSINGS, RICE PUDDING, RICE, TATZIKI SAUCE, FETA CHEESE, ETC. PROVIDE DATE MARKING LABELS ON REQUIRED FOODS.,
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- OBSERVED 2 SOUPS IN STEAM TABLE AT 113F-168F. IT WAS STATED SOUPS WERE PUT IN STEAM TABLE TO HEAT UP. STEAM TABLE IS TO BE USED TO ONLY HOLD FOOD HOT AT/ABOVE 135F. USE STOVE TO REHEAT SOUPS WITHIN 2 HOURS TO 165F FOR 15 SECONDS.,
- 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).
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO CHLORINE SANITIZER TEST KIT. 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- NO HAT OR HAIRNET OBSERVED. WEAR WHEN PREPARING FOOD.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INSIDE AND SHELVING IN 2-DOOR PREP COOLER IN KITCHEN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OBSERVED GAP AT BOTTOM OF BACK DOOR. INSTALL WEATHER STRIPPING TO SEAL AND PREVENT ANY PEST 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
|
02/26/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- THE FACILITY'S MENUS NOW ARE PROPERLY MARKED WITH CORRECTED DISCLOSURES AND REMINDERS ON REQUIRED FOOD ITEMS LIKE EGGS AND HAMBURGERS. ITEM 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: Consumption of Animal Foods th
- Comment:
- THE FACILITY'S MENUS NOW ARE PROPERLY MARKED WITH CORRECTED DISCLOSURES AND REMINDERS ON REQUIRED FOOD ITEMS LIKE EGGS AND HAMBURGERS. ITEM 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE MAIN FACILITY'S CAN OPENER AND ITS BLADE ARE UNCLEAN. ALL FOOD CONTACT EQUIPMENT SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN ITEM EVERY FOUR HOURS WHEN IN CONSTANT USE OR EVERY TWENTY-FOUR HOURS WHEN NOT IN CONSTANT USE. CORRECT IMMEDIATELY., CORRECTED-FACILITY CLEANED CAN OPENER DURING INSPECTION TODAY.
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE MAIN FACILITY'S CAN OPENER AND ITS BLADE ARE UNCLEAN. ALL FOOD CONTACT EQUIPMENT SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN ITEM EVERY FOUR HOURS WHEN IN CONSTANT USE OR EVERY TWENTY-FOUR HOURS WHEN NOT IN CONSTANT USE. CORRECT IMMEDIATELY., CORRECTED-FACILITY CLEANED CAN OPENER DURING INSPECTION TODAY.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Wait station
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND DRYING PROVISIONS FOUND AT WAITRESS STATION. ALL HAND SINKS SHALL BE PROPERLY STOCKED AT ALL TIMES. STOCK HAND DRYING PROVISIONS IMMEDIATELY., CORRECTED-PAPER TOWELS INSTALLED AT HANDSINK DURING TODAY'S INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Wait station
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND DRYING PROVISIONS FOUND AT WAITRESS STATION. ALL HAND SINKS SHALL BE PROPERLY STOCKED AT ALL TIMES. STOCK HAND DRYING PROVISIONS IMMEDIATELY., CORRECTED-PAPER TOWELS INSTALLED AT HANDSINK DURING TODAY'S INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Wait station
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND SOAP AT WAITRESS STATION. ALL HANDSINKS SHALL BE PROPERLY STOCKED. INSTALL HAND SOAP IMMEDIATELY. , CORRECTED-HAND SOAP INSTALLED TODAY.
- 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)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Wait station
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND SOAP AT WAITRESS STATION. ALL HANDSINKS SHALL BE PROPERLY STOCKED. INSTALL HAND SOAP IMMEDIATELY. , CORRECTED-HAND SOAP INSTALLED TODAY.
- 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)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED THE DISH MACHINE SHOWS NO SANITIZER LEVELS OF CHORINE. ALL SANITIZERS FEED SYSTEMS SHALL PROPERLY FUNCTION ON ALL DISH MACHINES AT ALL TIMES. CORRECT IMMEDIATELY., STAFF SHALL USE THREE COMPARTMENT SINK AND BLEACH UNTIL SANITIZER IS DELIVERED. OWNER MARY STATES SANITIZER IS ON ORDER FROM SUPPLIER AND COMING TODAY OR TOMORROW. FACILITY HAS THREE COMPARTMENT SINK AND CLOROX BLEACH. FACILITY SHALL NOW USE THREE COMPARTMENT SINK WITH CLOROX BLEACH SANITIZER UNTIL DISH MACHINE SANITIZER ORDER ARRIVES AND IS FUNCTIONING.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED THE DISH MACHINE SHOWS NO SANITIZER LEVELS OF CHORINE. ALL SANITIZERS FEED SYSTEMS SHALL PROPERLY FUNCTION ON ALL DISH MACHINES AT ALL TIMES. CORRECT IMMEDIATELY., STAFF SHALL USE THREE COMPARTMENT SINK AND BLEACH UNTIL SANITIZER IS DELIVERED. OWNER MARY STATES SANITIZER IS ON ORDER FROM SUPPLIER AND COMING TODAY OR TOMORROW. FACILITY HAS THREE COMPARTMENT SINK AND CLOROX BLEACH. FACILITY SHALL NOW USE THREE COMPARTMENT SINK WITH CLOROX BLEACH SANITIZER UNTIL DISH MACHINE SANITIZER ORDER ARRIVES AND IS FUNCTIONING.
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- at the cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED HOT DOGS HOT HELD AT COOKLINE AT 101 DEGREES F. ALL FOODS SHALL BE PROPERLY HOT HELD AT ALL TIMES. PROPERLY REHEAT HOT DOGS TO 165 DEGREES F FOR FIFTEEN SECONDS THEN HOT HOLD HOT DOGS AT 135 DEGREES OR HIGHER. CORRECT IMMEDIATELY., CORRECTED-THE CHEF HEATED FOODS PROPERLY TODAY AND PLACED THEM IN HOT HOLDER ABOVE 135 DEGREES F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- at the cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED HOT DOGS HOT HELD AT COOKLINE AT 101 DEGREES F. ALL FOODS SHALL BE PROPERLY HOT HELD AT ALL TIMES. PROPERLY REHEAT HOT DOGS TO 165 DEGREES F FOR FIFTEEN SECONDS THEN HOT HOLD HOT DOGS AT 135 DEGREES OR HIGHER. CORRECT IMMEDIATELY., CORRECTED-THE CHEF HEATED FOODS PROPERLY TODAY AND PLACED THEM IN HOT HOLDER ABOVE 135 DEGREES F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: 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:
- BARE HANDS OBSERVED USED HANDLING READY TO EAT FOOD ITEMS ON COOKLINE LIKE TOAST. ALL READY TO EAT FOOD ITEMS SHALL NOT BE HANDLED WITH BARE HANDS. PROPERLY TRAIN STAFF ON REQUIREMENT AND PROVIDE GLOVES OR ALTERNATE MEANS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOOD ITEMS IMMEDIATELY., CORRECTED-STAFF TRAINED ON BARE HAND CONTACT REQUIREMENTS TODAY.
- 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: 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:
- BARE HANDS OBSERVED USED HANDLING READY TO EAT FOOD ITEMS ON COOKLINE LIKE TOAST. ALL READY TO EAT FOOD ITEMS SHALL NOT BE HANDLED WITH BARE HANDS. PROPERLY TRAIN STAFF ON REQUIREMENT AND PROVIDE GLOVES OR ALTERNATE MEANS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOOD ITEMS IMMEDIATELY., CORRECTED-STAFF TRAINED ON BARE HAND CONTACT REQUIREMENTS TODAY.
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- RAW SHELL EGGS STORED OVER READY TO EAT FOODS LIKE COOKED RICE. ITEM SHALL BE PROPERLY SEPARATED TO PREVENT CROSS CONTAMINATION. STORE EGGS AWAY FROM OTHER FOODS TO PREVENT POSSIBLE CROSS CONTAMINATION IMMEDIATELY., CORRECTED-SHELL EGGS STORED ON BOTTOM COOLER SHELF DURING INSPECTION TODAY.
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- RAW SHELL EGGS STORED OVER READY TO EAT FOODS LIKE COOKED RICE. ITEM SHALL BE PROPERLY SEPARATED TO PREVENT CROSS CONTAMINATION. STORE EGGS AWAY FROM OTHER FOODS TO PREVENT POSSIBLE CROSS CONTAMINATION IMMEDIATELY., CORRECTED-SHELL EGGS STORED ON BOTTOM COOLER SHELF DURING INSPECTION TODAY.
- 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
- Certification of managerial em
- General violation description:
- MFL289.2129 - Sec. 2129. (1) All of the following food establishments shall employ a minimum of 1 managerial employee who is currently certified under a personnel certification program accredited by the American national standards institute, utilizing the conference for food protection standards: (a) A food service establishment that is not any of the following: (i) Operating under a temporary food service establishment license. (ii) A vending machine location. (b) An extended retail food establishment. (c) Operated within a retail grocery. (2) An individual certified under subsection (1) shall be recognized with full faith and credit by the state and all local units of government throughout the state. (3) The department may promulgate rules to do all of the following: (a) Develop requirements for retail food establishments to follow when employing certified food safety managers or personnel. (b) Set a reasonable date for compliance with the requirements under subdivision (a) taking into consideration existing local personnel certification requirements. (c) Establish certification fees necessary to implement, maintain, and track certified individuals directly or by contract. The department may annually adjust the schedule of fees to provide that the fee charged is sufficient to cover the cost of the certification tracking program. (d) Implement and enforce the requirements described in subdivision (a). (4) The certification program developed by the American national standards institute, as it exists on April 1, 2008 , is incorporated by reference. The department may adopt updates to the certification program accreditation standards in subsection (1) by rule. (5) This section does not prohibit any local legislative body from implementing a food handler program, an employee health certification program, or a manager certification program, if it is not in conflict with this section.
- Certification of managerial em
- General violation description:
- MFL289.2129 - Sec. 2129. (1) All of the following food establishments shall employ a minimum of 1 managerial employee who is currently certified under a personnel certification program accredited by the American national standards institute, utilizing the conference for food protection standards: (a) A food service establishment that is not any of the following: (i) Operating under a temporary food service establishment license. (ii) A vending machine location. (b) An extended retail food establishment. (c) Operated within a retail grocery. (2) An individual certified under subsection (1) shall be recognized with full faith and credit by the state and all local units of government throughout the state. (3) The department may promulgate rules to do all of the following: (a) Develop requirements for retail food establishments to follow when employing certified food safety managers or personnel. (b) Set a reasonable date for compliance with the requirements under subdivision (a) taking into consideration existing local personnel certification requirements. (c) Establish certification fees necessary to implement, maintain, and track certified individuals directly or by contract. The department may annually adjust the schedule of fees to provide that the fee charged is sufficient to cover the cost of the certification tracking program. (d) Implement and enforce the requirements described in subdivision (a). (4) The certification program developed by the American national standards institute, as it exists on April 1, 2008 , is incorporated by reference. The department may adopt updates to the certification program accreditation standards in subsection (1) by rule. (5) This section does not prohibit any local legislative body from implementing a food handler program, an employee health certification program, or a manager certification program, if it is not in conflict with this section.
|
08/29/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DISCLOSURE ASTERISKS NOT PROVIDED ON SOME OF THE EGGS AND STEAK AND EGGS ON THE MENU. PROVIDE ASTERISKS AT ALL COOKED TO ORDER EGGS AND STEAK BY 7-31-13. INFORM COSTUMERS VERBALLY UNTIL 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Locations:
- food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE SLICER HAS OLD DRIED FOOD DEBRIS. CLEAN AFTER EACH USE. 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- OPENED HAM, TURKEY BREAST, SOUPS, LOOSE BURGER WITHOUT CONSUME BY DATES. DATE MARK AT TIME OPENED/ PREPARED. CORRECTED AT INSPECTION BY DATE MARKING.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- food prep area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1) HANDLES OF FREEZER /COOLER HAVE DEBRIS. CLEAN DAILY MINIMUM TO PREVENT HAND CONTAMINATION. 2) BASE OF CAN OPENER HAS OLD DEBRIS BUILD UP. CORRECTED BY CLEANING THOSE ITEMS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- food prep area
- Problems:
- Stored on Counter
- 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
|
02/06/2013 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE NOT SANITIZING., CORRECTED BY ADJUSTING SANITIZER LEVEL.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- 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
|
08/13/2012 | Routine |
- Critical: Characteristics
- Comment:
- KETCHUP BOTTLES ARE NOT REUSED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Hot and cold holding
- Comment:
- SLICED TOMATOES 38F,EGGS 38F COFFEE CREAMERS 39F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Comment:
- CROSS CONTAMINATION NOT OBSERVED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- DISH MACHINE IS SANITIZING 50PPMCL2
- 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
|
01/19/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- DISCONTINUE PRACTICE OF REUSING KETCHUP BOTTLES.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 12 DOZEN EGGS ON KITCHEN COUNTER ROOM TEMPERATURE, COFFEE CREAMERS ROOM TEMPERATURE ON DINING TABLES AND SLICED TOMATOES IN 2 DOOR FLIP TOP COOLER WERE 55F. KEEP THESE ITEMS AT OR BELOW 41F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW BEEF STORED OVER COOKED SOUP IN TWO DOOR COOLER. RE-ORGANIZE.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE IS NOT SANITIZING. USE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE.,
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE SOAP IN KITCHEN AND EMPLOYEE RESTROOM.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELDS FOR LIGHTS IN KITCHEN.
- 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
- 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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01/11/2012 | Routine Inspection |
Restaurant representatives - add corrected or new information about South Shore Coney Inc., 16081 Vreeland Rd., Brownstown, MI 48183 »