- Critical: Manual and Mechanical Warewash
- Comment:
- Observed at time of inspection glass washer at bar is providing 50-100 ppm chlorien sanitizing solution. 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
|
04/23/2015 | 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 at time of inspection can opener blade had a build up of old food particles on the blade. Correct by cleaning after every use. Corrected at time of inspection can opener blade was removed and washed at dishwasher. 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection glass washer at bar is providing less then 50 ppm chlorine sanitizer solution. Correct by repair/replacing machine so it is providing 50-100 ppm chlorine sanitizer solution. Correct as soon as possible a follow up will occur in about 10 days.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection in walk in freezer floor has a build up of debris and is sticky, also shelled on ice machine is starting to have a build up of mold. Correct by cleaning at a frequency able to prevent the build of up debris and mold correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/30/2015 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- OBSERVED SPRAY TRIGGER NOZZLE LEFT ON HOSE AT THE MOP SINK WHEN NOT IN USE. TO PROTECT THE BACK FLOW PREVENTION DEVICE, A SHUT OFF VALVE MAY NOT BE LEFT ATTACHED DOWNSTREAM OF THE BACK FLOW PREVENTER WHEN NOT IN USE. REMOVE TRIGGER NOZZLE FROM HOSE AFTER USE. CORRECTED AT TIME OF INSPECTION BY REMOVING THE TRIGGER NOZZLE FROM THE HOSE. THIS IS A REPEAT VIOLATION. ENSURE THAT COMPLIANCE IS ONGOING TO AVOID ENFORCEMENT ACTION.
- 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
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- INTERIOR OF 2 MICROWAVE OVENS IN THE KITCHEN OBSERVED SOILED WITH DRIED FOOD DEBRIS. CLEAN NOW AND AT LEAST EVERY 24 HOURS.
- 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 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:
- MOLD-LIKE GROWTH OBSERVED ON THE SHIELD ABOVE THE ICE BIN IN THE ICE MACHINE. CLEAN NOW AND KEEP CLEAN.
- 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
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- CAN OPENER BLADE OBSERVED WITH KNICK CAUSING METAL SHAVINGS TO BE PRODUCED WHEN OPENING CANS. REPLACE CAN OPENER BLADE.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- SEVERAL WIPING CLOTHS OBSERVED STORED ON COUNTERS/CUTTING BOARDS BETWEEN USES. NO WIPING CLOTH SANITIZER BUCKET PROVIDED IN THE KITCHEN. PROVIDE WIPING CLOTH SANITIZER BUCKET AND STORE WIPING CLOTHS SUBMERGED IN SANITIZER BETWEEN EACH USE.
- 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
|
09/29/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED. HOSE BIB VACUUM BREAKER INSTALLED AT THE Y-VALVE AT THE MOP SINK FAUCET AS REQUIRED.
- 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: Backflow Prevention Device, Wh
- Comment:
- CORRECTED. HOSE BIB VACUUM BREAKER INSTALLED AT THE Y-VALVE AT THE MOP SINK FAUCET AS REQUIRED.
- 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
|
03/26/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A Y-VALVE HAS BEEN INSTALLED AT THE MOP SINK FAUCET. BOTH ENDS OF THE Y-VALVE ARE EQUIPPED WITH A SHUT OFF VALVES. NO BACK FLOW PREVENTION DEVICE HAS BEEN INSTALLED DOWNSTREAM OF THE SHUT OFF VALVES. BACK FLOW PREVENTION DEVICES (HOSE BIB VACUUM BREAKER ASSE #1011) MUST BE INSTALLED ON EACH SIDE OF THE Y-VALVE. INSTALL. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A Y-VALVE HAS BEEN INSTALLED AT THE MOP SINK FAUCET. BOTH ENDS OF THE Y-VALVE ARE EQUIPPED WITH A SHUT OFF VALVES. NO BACK FLOW PREVENTION DEVICE HAS BEEN INSTALLED DOWNSTREAM OF THE SHUT OFF VALVES. BACK FLOW PREVENTION DEVICES (HOSE BIB VACUUM BREAKER ASSE #1011) MUST BE INSTALLED ON EACH SIDE OF THE Y-VALVE. INSTALL. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: 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:
- EMPLOYEE DID NOT WASH HANDS AFTER RETURNING TO KITCHEN, BEFORE PUTTING ON GLOVES, AFTER TOUCHING TOOTHPICK IN MOUTH. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, WHEN CHANGING TASKS, WHEN ENTERING THE KITCHEN BEFORE HANDLING FOOD. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH PERSON IN CHARGE AND THE EMPLOYEE. HANDS WERE WASHED. PROVIDED HAND WASHING GUIDANCE HANDOUT.
- 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
- 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:
- EMPLOYEE DID NOT WASH HANDS AFTER RETURNING TO KITCHEN, BEFORE PUTTING ON GLOVES, AFTER TOUCHING TOOTHPICK IN MOUTH. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, WHEN CHANGING TASKS, WHEN ENTERING THE KITCHEN BEFORE HANDLING FOOD. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH PERSON IN CHARGE AND THE EMPLOYEE. HANDS WERE WASHED. PROVIDED HAND WASHING GUIDANCE HANDOUT.
- 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
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BASINS OF THE HAND WASH SINKS IN THE KITCHEN OBSERVED SOILED.
- 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.
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BASINS OF THE HAND WASH SINKS IN THE KITCHEN OBSERVED SOILED.
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- 1. OBSERVED 3 UNCOVERED EMPLOYEE BEVERAGE CUPS IN THE KITCHEN 2. OBSERVED 2 EMPLOYEE BEVERAGES STORED ON THE CUTTING BOARDS AT THE PREP COOLERS 3. OBSERVED AN EMPLOYEE WITH A TOOTHPICK PARTIALLY IN HIS MOUTH WHILE WORKING WITH EXPOSED FOOD 4. OBSERVED EMPLOYEE BEVERAGES IN A SCREW-TOP BOTTLE
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- 1. OBSERVED 3 UNCOVERED EMPLOYEE BEVERAGE CUPS IN THE KITCHEN 2. OBSERVED 2 EMPLOYEE BEVERAGES STORED ON THE CUTTING BOARDS AT THE PREP COOLERS 3. OBSERVED AN EMPLOYEE WITH A TOOTHPICK PARTIALLY IN HIS MOUTH WHILE WORKING WITH EXPOSED FOOD 4. OBSERVED EMPLOYEE BEVERAGES IN A SCREW-TOP BOTTLE
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED SCOOPS WITH NO HANDLES LEFT IN THE FOODS OR SCOOP WITH HANDLE WITH THE HANDLE IN THE FOOD FOR THE FOLLOWING: SHREDDED PARMESAN CHEESE, CROUTONS, BROWN SUGAR, OATS, ICE AT THE BAR
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED SCOOPS WITH NO HANDLES LEFT IN THE FOODS OR SCOOP WITH HANDLE WITH THE HANDLE IN THE FOOD FOR THE FOLLOWING: SHREDDED PARMESAN CHEESE, CROUTONS, BROWN SUGAR, OATS, ICE AT THE BAR
- 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
|
03/11/2014 | Routine |
- Critical: Hand Drying Provision
- Comment:
- CORRECTED. PAPER TOWEL PROVIDED AT ALL HAND WASH SINKS.
- 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
- Comment:
- CORRECTED. PAPER TOWEL PROVIDED AT ALL HAND WASH SINKS.
- 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
- Comment:
- CORRECTED. SOAP PROVIDED AT ALL HAND WASH 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: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED. SOAP PROVIDED AT ALL HAND WASH 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED. 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE BAR GLASS WASHER.
- 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
- Comment:
- CORRECTED. 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE BAR GLASS WASHER.
- 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 -
- Comment:
- CORRECTED. NO CROSS-CONTAMINATION OBSERVE IN THE PREP COOLER. RAW MEATS STORED BELOW FISH AND COOKED FOODS.
- 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: Packaged and Unpackaged Food -
- Comment:
- CORRECTED. NO CROSS-CONTAMINATION OBSERVE IN THE PREP COOLER. RAW MEATS STORED BELOW FISH AND COOKED FOODS.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. DATE MARKINGS ADJUSTED NOT TO EXCEED 7 DAYS TOTAL LIKE OF 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: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. DATE MARKINGS ADJUSTED NOT TO EXCEED 7 DAYS TOTAL LIKE OF 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT AND CHLORINE TEST STRIPS PROVIDED.
- 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT AND CHLORINE TEST STRIPS PROVIDED.
- 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)
|
10/08/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE PAPER TOWEL AT THE HAND WASH SINK AT THE BAR. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. FAILURE TO COMPLY WITH THIS REPEAT VIOLATION WILL RESULT IN ENFORCEMENT ACTION.,
- 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 disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE PAPER TOWEL AT THE HAND WASH SINK AT THE BAR. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. FAILURE TO COMPLY WITH THIS REPEAT VIOLATION WILL RESULT IN ENFORCEMENT ACTION.,
- 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 at handsink line
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT THE HAND WASH SINK AT THE COOK LINE AND THE HAND WASH SINK AT THE BAR. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. FAILURE TO COMPLY WITH THIS REPEAT VIOLATION WILL RESULT IN ENFORCEMENT ACTION.,
- 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 at handsink line
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT THE HAND WASH SINK AT THE COOK LINE AND THE HAND WASH SINK AT THE BAR. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. FAILURE TO COMPLY WITH THIS REPEAT VIOLATION WILL RESULT IN ENFORCEMENT ACTION.,
- 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:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE BAR GLASS WASHER. REPAIR OR ADJUST THE GLASS WASHER TO PROVIDE 50-100 PPM CHLORINE DURING THE SANITIZE RINSE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE BAR GLASS WASHER. REPAIR OR ADJUST THE GLASS WASHER TO PROVIDE 50-100 PPM CHLORINE DURING THE SANITIZE RINSE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- 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:
- IN THE COOK LINE PREP COOLER OBSERVED RAW BEEF STEAKS AND RAW GROUND BEEF STORED ON THE UPPER SHELF ABOVE PRE-COOKED CHICKEN WINGS AND RAW FISH FILLETS. REARRANGE THE PREP COOLER TO PREVENT CROSS-CONTAMINATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: Packaged and Unpackaged Food -
- 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:
- IN THE COOK LINE PREP COOLER OBSERVED RAW BEEF STEAKS AND RAW GROUND BEEF STORED ON THE UPPER SHELF ABOVE PRE-COOKED CHICKEN WINGS AND RAW FISH FILLETS. REARRANGE THE PREP COOLER TO PREVENT CROSS-CONTAMINATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ALL FOOD ITEMS ARE DATE MARKED WITH A TOTAL LIFE OF 8 DAYS. FOODS REQUIRING DATE MARKINGS MUST BE CONSUMED OR DISCARDED WITH 7 DAYS OF PREPARATION. FOR EXAMPLE, FOOD PREPARED ON 9/26 MUST BE CONSUMED OR DISCARDED BY 10/2. TRAIN STAFF ON PROPER DATE MARKING. ADJUST DATE MARKINGS TO NOT EXCEED 7 TOTAL DAYS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ALL FOOD ITEMS ARE DATE MARKED WITH A TOTAL LIFE OF 8 DAYS. FOODS REQUIRING DATE MARKINGS MUST BE CONSUMED OR DISCARDED WITH 7 DAYS OF PREPARATION. FOR EXAMPLE, FOOD PREPARED ON 9/26 MUST BE CONSUMED OR DISCARDED BY 10/2. TRAIN STAFF ON PROPER DATE MARKING. ADJUST DATE MARKINGS TO NOT EXCEED 7 TOTAL DAYS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- 1. PROVIDE QUAT TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK DISPENSER, IN WIPING CLOTH BUCKETS 2. PROVIDE CHLORINE TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION AT THE BAR GLASS WASHER COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- 1. PROVIDE QUAT TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK DISPENSER, IN WIPING CLOTH BUCKETS 2. PROVIDE CHLORINE TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION AT THE BAR GLASS WASHER COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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)
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- 2 UNCOVERED EMPLOYEE BEVERAGES OBSERVED STORED ON OR NEAR FOOD PREP AREAS IN THE KITCHEN.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- 2 UNCOVERED EMPLOYEE BEVERAGES OBSERVED STORED ON OR NEAR FOOD PREP AREAS IN THE KITCHEN.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PLASTIC PORTION CUPS WITHOUT HANDLES USED AS SCOOPS AND STORED IN THE FOLLOWING FOODS: BLEU CHEESE CRUMBLES, TARTAR SAUCE, PIZZA SAUCE, PARMESAN CHEESE, VEGETABLE MEDLEY
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PLASTIC PORTION CUPS WITHOUT HANDLES USED AS SCOOPS AND STORED IN THE FOLLOWING FOODS: BLEU CHEESE CRUMBLES, TARTAR SAUCE, PIZZA SAUCE, PARMESAN CHEESE, VEGETABLE MEDLEY
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AMBIENT AIR THERMOMETERS NOT PRESENT OR NOT PROPERLY POSITIONED IN THE WARMEST AREA IN A LOCATION THAT ALLOWS THE TEMPERATURE DISPLAY TO BE EASILY VIEWED OF EACH PREP COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AMBIENT AIR THERMOMETERS NOT PRESENT OR NOT PROPERLY POSITIONED IN THE WARMEST AREA IN A LOCATION THAT ALLOWS THE TEMPERATURE DISPLAY TO BE EASILY VIEWED OF EACH PREP COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
09/26/2013 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- GLASSWASHER IS SANITIZING AT 50PPM CHLORINE. VIOLATION CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Consumption of Animal Foods th
- Comment:
- THE CHILDREN'S MENU HAS BEEN CORRECTED, THE ASTERISKS HAVE BEEN COVERED AND THE ADVISORY ON THE BURGER SIDE HAS BEEN COVERED. ( THE WEBSITE TO REFER TO IS MICHIGAN.GOV, 2009 FOOD LAW FOR CONSUMER ADVISORY CHANGES EFFECTIVE 10/1/2012, VARIANCES ARE NOT ALLOWED) 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: Equipment Food-Contact Surface
- Comment:
- ICE MACHINE HAS BEEN THOROUGHLY CLEANED. VIOLATION 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
|
11/16/2012 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- GLASSWASHER AT BAR IS NOT SANITIZING AT 50-100PPM CHLORINE , NO RESIDUAL CHLORINE FOUND TODAY. REPAIR IMMEDIATELY., GLASSES WILL BE WASHED IN KITCHEN WITH HEAT SANITIZING MACHINE UNTIL GLASSWASHER IS REPAIRED/REPLACED.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Comment:
- AS OF OCTOBER 1,2012 THE FOOD LAW HAS CHANGED. THE CONSUMER ADVISORY AND THE ASTERISKS MUST BE REMOVED FROM THE CHILDRENS MENU. THE ASTERISK SHOULD NOT HAVE BEEN ADJACENT TO THE CHICKEN FINGERS OR GRILLED CHICKEN, SO THIS MUST BE REMOVED. THE NEW FOOD CODE REQUIRES THAT IT IS ALSO REMOVED FROM THE CHEESEBURGER AND WAITSTAFF MUST BE INFORMED THAT THEY MAY NOT SELL RAW OR UNDERCOOKED HAMBURGERS OR CHEESEBURGERS FROM THE CHILDREN'S MENU. CORRECT WITHIN 10 DAYS.,
- 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 Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- THE INTERIOR OF THE ICE MACHINE IS MOLDY/DIRTY TODAY, CLEAN IMMEDIATELY. INCREASE CLEANING SCHEDULE, REVISIT IN 10 DAYS TO VERIFY CORRECTION.,
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE LIGHT SHIELD MISSING FROM WALK IN COOLER LIGHT FIXTURE WITHIN 6 MONTHS.
- 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:
- CLEAN SIDES OF COOKING EQUIPMENT ON AN INCREASED BASIS. THE LEFT SIDE OF THE 2 DOOR OVEN HAS GREASE BUILD-UP FROM THE STOVETOP. CLEAN REGULARLY, RECHECK IN 6 MONTHS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/24/2012 | Routine |
- 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:
- PREP COOLER HAD RAW STEAK AND RAW SALMON ON TOP SHELF ABOVE COOKED RIBS AND CHICKEN. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT ITEMS., CORRECTED BY MOVING RIBS AND CHICKEN TO THE TOP SHELF AND RAW MEATS 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- CORRECTED BY SUPPLYING TONGS., BOWL USED AS SCOOP FOR PRETZELS AT BAR. PROVIDE SCOOP WITH HANDLE OR TONGS FOR PRETZELS TO AVOID ANY HAND CONTAMINATION.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
04/24/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/25/2011 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- Menu has been corrected-disclosure & advisory have been added. 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
|
05/13/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Comment:
- Menu not corrected. WCHD will return within 7 days to ensure critical 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: Hot and cold holding
- Comment:
- Bar cooler is a wine cooler, meant to keep wine around 45 F. No PHFs being held in cooler. Ensure all waitstaff is aware of this fact. 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)
|
05/03/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat, Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., Provide.
- Comment:
- Consumer advisory incomplete on both menus. Disclosure is missing from burgers & steak (main menu), & eggs (breakfast menu). Advisory must have reminder & disclosure -OR- new advisory as written on MDA Consumer Advisory handout (provided to PIC). Provide correct advisory., ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Bar Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Bar cooler not holding foods at or below 41 F: limes 51 F, lemons 51 F, creamer 53 F, whipping cream 54 F. Cooler in defrost cycle.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Floors/Walls,/Ceilings, Utilit
- Items:
- Utility service line(s) -exposed
- Locations:
- Under bar
- Problems:
- Unnecessarily exposed
- Comment:
- Beverage lines under bar in large pipes that are open to floor. Cap openings.
- General violation description:
- 6-201.12 - (A) Utility service lines and pipes may not be unnecessarily exposed. (B) Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. (C) Exposed horizontal utility service lines and pipes may not be installed on the floor.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- employee restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No hand washing signage in employee restrooms. Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Wait station
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Wet sanitizer cloths on counter in wait station. Sanitizer cloths shall be maintained in sanitizer bucket(s)-or in hamper if no longer in use.
- 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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04/26/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Sporting News Grill/Holiday Inn, 8400 Merriman, (Holiday Inn), Romulus, MI 48174 »