Sportsmans Pizzeria, 2425 Fort, Wyandotte, MI 48192 - inspection findings and violations

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Business Info

Restaurant name: SPORTSMANS PIZZERIA
Address: 2425 Fort, Wyandotte, MI 48192
Permit #: 030066
Non-smoking facility: No
Last inspection: 01/20/2015
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Inspection findings

Inspection date

Type
  • Critical: Package Integrity
    Comment:
    Corrected: Dented cans were not observed during the follow-up inspection. PIC stated that the dented cans were discarded after the routine inspection.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    Corrected: Observed cooked chicken, cooked pizza sauce, salsa, and sliced ham in the walk-in cooler that was properly date marked. Observed cooked ground beef in the standing reach-in cooler near the dough mixers was properly date marked.
    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
 01/20/2015Follow-up
  • Critical: Package Integrity
    Items:
    Food package(s)
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    Food packaged shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. Observed a dented can of cheese sauce in the dry storage area. Discard dented can of cheese sauce. ,
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • 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:
    Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked chicken, cooked pizza sauce, salsa, and sliced ham in the walk-in cooler that was not date marked. Observed cooked ground beef in the standing reach-in cooler near the dough mixers was not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
    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
  • Equipment, Food-Contact Surfac
    Items:
    Non-food contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Nonfood contact surfaces of equipment shall be kept free of accumulation of debris. Observed the cover of the lids on top of the pizza prep station that were soiled. Clean the cover of the lids at the pizza prep station. Develop a cleaning schedule for the lids on top of the pizza prep station.
    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
  • Equipment, Utensils, Linens, a
    Items:
    Single-service/single-use article(s)
    Problems:
    Stored with food-contact portion exposed
    Corrections:
    Store inverted.
    Comment:
    Clean equipment and utensils shall be stored covered or inverted. Observed sanitized whisks and spatulas being stored in a plastic container with the food contact part facing up on the storage rack next to the 3-compartment sink. Store all utensils covered or inverted to prevent potential contamination
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed a metal pan with ground beef being stored on the floor in the walk-in cooler. Store all food at least 6 inches above the floor.
    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
  • Good Repair and Proper Adjustm
    Items:
    Can opener blade(s)
    Problems:
    Dull
    Corrections:
    Provide smooth, beveled edge on can opener blade.
    Comment:
    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. Observed a dull can opener blade on the prep table near the dry storage area. Sharpen or replace the 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.
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    Outer openings of a food establishment protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Observed a gap between the floor of the food establishment and the bottom of the door located in the back of the food establishment. Install weather stripping or a similar sealant to eliminate the gap between the bottom of the back door and the floor.
    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
 01/06/2015Routine
  • Repairing
    Items:
    Physical facilities
    Locations:
    3-compartment sink(s) floor
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 06/17/2014Routine Inspection
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    reach-in cooler
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Restaurant-made ranch dressing not datemarked. Mark with an expiration date of not more than 7 days from date of preparation. , PHFs all dated during inspection. VIOLATION CORRECTED.
    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
  • Service Sink
    Items:
    Mop/utility sink(s)
    Locations:
    reach-in cooler
    Problems:
    Not conveniently located
    Comment:
    Boxes stored inside curbed mop sink, blocking access. This sink must be accessible and all mop waste MUST be disposed of in this sink.
    General violation description:
    5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
 01/08/2014Routine
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Locations:
    can opener(s) Can opener blade
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Food residue on can opener blade. Clean and sanitize this food contact surface., Can opener blade cleaned and sanitized during inspection. VIOLATION CORRECTED.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility SHELF(VES)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Food residue on wire shelving units inside walk-in cooler. Clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 07/18/2013Routine
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    reach-in cooler, walk-in 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:
    Cut ham, beef, and hamburger not date marked. Mark with expiration date of not more than 7 days from day of preparation., PHFs all dated during inspection. VIOLATION CORRECTED.
    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:
    Facility SHELF(VES)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Food residue on wire shelving units inside and outside of walk-in cooler. Clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 01/03/2013Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    PHF'S STORED IN CENTER, EXCEPT PEPPERONI AND ONE LEXON OF CHEESE (SLICED) ON LEFT OR WEST SIDE ALL TESTED 41 F AND LOWER
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 08/13/2012Follow-up
  • Critical: Hot and cold holding
    Comment:
    A) PIZZA SAUCE IN COOLER TESTED 41 F AND LOWER B) IN PIZZA RETARDER, ALL MEATS ON FAR EAST END TESTED ABOVE 50 F ON THAT END, THERE IS NO EASY PATH FOR COLD AIR EMANATING FROM BELOW TO REACH THE LEXONS STRONGLY SUGGESTED REARRANGEMENT OF PHF'S TO DIRECTLY ABOVE COLD AIR CHAMBER BELOW IN THE CENTER OF THE UNIT, WHERE VEGETABLES ARE CURRENTLY STORED AND TESTED 41 F AND LOWER ALSO, AVOID USE OF THIS COOLER TO CHIL SLICED CHEESES AND MERELY USE TO KEEP FOODS COLD AFTER THEY ALREADY BEEN CHILLED IN ANOTHER COOLER OF LARGER CAPACITY,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 08/08/2012Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    A) PIZZA SAUCE IN THREE DOOR COOLER TESTED 45 F WATER-BATHED THERMOMETER SET UP AND THERMOSTAT MOVED FROM (5) TO (6) B) PIZZA RETARDER PEPPERONI AND SLICED CHEESE TESTED 48 - 50 F SMALL CRACK AT EDGE OF LEXON MAY BE ALLOWING COLD AIR TO ESCAPE, AND PLEASE KEEP IN MIND THAT OVERSTOCKING MAY IMPEDE AIR FLOW (AS DISCUSSED) MAY CONSIDER REARRANGING PIZZA DOUGH AND TRAYS AND OR CONGLOMERATING THE PHF'S ABOVE TO ONE "COLD AREA" AND KEEPING LID DOWN OVER THAT AREA WHEN NOT USING , ,
    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: Safe/Unadult./Honestly Present
    Items:
    Food
    Locations:
    CANNED GOOD(S) CANNED GOOD(S)
    Problems:
    Not safe
    Corrections:
    Discard.
    Comment:
    PIC DISCARDED PICANTE SAUCE AND TRANSFERRED ARTICHOKES TO PLASTIC CUP, ARTICHOKES, PICANTE SAUCE STORED IN ORIGINAL, OPENED CANS PLEASE DISCONTINUE IF ENTIRE CONTENTS ARE NOT USED UPON OPENING, STORE REMAINDER IN CLEAN, FOOD-GRADE CONTAINER(S) TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility SHELF(VES)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    A) WIC FAN GUARDS DUSTY PLEASE CLEAN REGULARLY TO HELP PREVENT CONTAMINATION OF FOOD B) UPRIGHT FAN DUSTY ON BOTH SIDES OF FAN GUARD IF USING TO COOL AMBIENT AIR, PLEASE KEEP CLEAN AND AVOID BLOWING AT FOOD AND/OR FOOD CONTACT SURFACES
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 07/25/2012Routine Inspection
  • Critical: Safe/Unadult./Honestly Present
    Items:
    Food
    Locations:
    CANNED GOOD(S) CANNED GOOD(S)
    Problems:
    Not safe
    Corrections:
    Discard.
    Comment:
    OPENED CONTAINERS OF KETCHUP AND REFRIED BEANS SOILED AROUND RIMS AND INTERIORS PLEASE ALWAYS IMMEDIATELY TRANSFER CONTENTS OF OPENED CANNED GOODS, IF NOT USING ALL OF A IT, TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION , TODAY, OWNER/INSPECTOR DISCUSSED AND HE DISCARDED THE PRODUCTS
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    cooler(s) RAW OVER READY TO EAT (RTE) FOOD(S)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    IN TWO DOOR TRAULSEN COOLER NEAR FRONNT WINDOW, STEAKS WERE STORED ABOVE DOUGH AND BROWNIES PLEASE ALWAYS STORE RAW PRODUCTS OF ANIMAL ORIGIN BELOW AND AWAY FROM ALL FOODS THAT ARE READY TO EAT, OWNER MOVED THE STEAKS TO LOWEST SHELF
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility SHELF(VES)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    A) SLOTTED SHELVING UNIT EAST OF THREE COMPARTMENT SOILED B) WALK IN COOLER FAN GUARDS DUSTY PLEASE KEEP CLEAN WITH MORE FREQUENT, ROUTINE CLEANING
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 01/27/2012Routine Inspection
  • Good Repair and Proper Adjustm
    Items:
    Equipment components seals
    Locations:
    reach-in cooler 3 door prep cooler
    Problems:
    In poor repair Open seams
    Corrections:
    Repair/replace.
    Comment:
    Inventory, repair, or replace any / all torn gaskets on various cold holding units throughout the establishment. New gaskets will allow for a proper seal on coolers as well as they will be easily cleanable.
    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.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    Employee(s) Wash Room
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Keep a working supply of paper hand towels a the wash room hand wash sink to encourage frequent and PROPER staff hand washing.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
 08/02/2011Routine Inspection
  • Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE CAN OPENER HANDLE IS SOILED. IT WAS CLEANED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE CAN OPENER HANDLE IS SOILED. IT WAS CLEANED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE CAN OPENER HANDLE IS SOILED. IT WAS CLEANED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 01/14/2011Routine Inspection
  • Critical:
    Comment:
    The walk in cooler was at 38.2f and the turkey was at 39.5f. The compresser unit was cleaned. Violation had been 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)
  • Critical:
    Comment:
    The walk in cooler was at 38.2f and the turkey was at 39.5f. The compresser unit was cleaned. Violation had been 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)
  • Critical: Hot and cold holding
    Comment:
    The walk in cooler was at 38.2f and the turkey was at 39.5f. The compresser unit was cleaned. Violation had been 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)
 07/28/2010Follow-up
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE WALK IN COOLER WAS AT 46F AND THE CHEDDAR CHEESE WAS AT 44.4F, THE MOZERELLA CHEESE WAS AT 44.7 F AND THE TURKEY WAS AT 43.8F. DISCARD ANY POTENTIALLY HAZARDOUS FOOD THAT WAS ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE WALK IN COOLER WAS AT 46F AND THE CHEDDAR CHEESE WAS AT 44.4F, THE MOZERELLA CHEESE WAS AT 44.7 F AND THE TURKEY WAS AT 43.8F. DISCARD ANY POTENTIALLY HAZARDOUS FOOD THAT WAS ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE WALK IN COOLER WAS AT 46F AND THE CHEDDAR CHEESE WAS AT 44.4F, THE MOZERELLA CHEESE WAS AT 44.7 F AND THE TURKEY WAS AT 43.8F. DISCARD ANY POTENTIALLY HAZARDOUS FOOD THAT WAS ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE WALK IN COOLER WAS AT 46F AND THE CHEDDAR CHEESE WAS AT 44.4F, THE MOZERELLA CHEESE WAS AT 44.7 F AND THE TURKEY WAS AT 43.8F. DISCARD ANY POTENTIALLY HAZARDOUS FOOD THAT WAS ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE WALK IN COOLER WAS AT 46F AND THE CHEDDAR CHEESE WAS AT 44.4F, THE MOZERELLA CHEESE WAS AT 44.7 F AND THE TURKEY WAS AT 43.8F. DISCARD ANY POTENTIALLY HAZARDOUS FOOD THAT WAS ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE WALK IN COOLER WAS AT 46F AND THE CHEDDAR CHEESE WAS AT 44.4F, THE MOZERELLA CHEESE WAS AT 44.7 F AND THE TURKEY WAS AT 43.8F. DISCARD ANY POTENTIALLY HAZARDOUS FOOD THAT WAS ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Items:
    Ventilation system
    Problems:
    Filter(s) not changed
    Corrections:
    Change filters.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Items:
    Ventilation system
    Problems:
    Filter(s) not changed
    Corrections:
    Change filters.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Items:
    Ventilation system
    Problems:
    Filter(s) not changed
    Corrections:
    Change filters.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Items:
    Ventilation system
    Problems:
    Filter(s) not changed
    Corrections:
    Change filters.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Items:
    Ventilation system
    Problems:
    Filter(s) not changed
    Corrections:
    Change filters.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Filter(s) not changed
    Corrections:
    Change filters.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
 07/14/2010Routine Inspection
  • Critical:
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    The individually portioned containers of ranch, blue cheese and Mayo were not date marked. They were date marked at the time of inspection and the violation was corrected.
    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:
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    The individually portioned containers of ranch, blue cheese and Mayo were not date marked. They were date marked at the time of inspection and the violation was corrected.
    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:
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    The individually portioned containers of ranch, blue cheese and Mayo were not date marked. They were date marked at the time of inspection and the violation was corrected.
    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:
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    The individually portioned containers of ranch, blue cheese and Mayo were not date marked. They were date marked at the time of inspection and the violation was corrected.
    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:
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    The individually portioned containers of ranch, blue cheese and Mayo were not date marked. They were date marked at the time of inspection and the violation was corrected.
    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:
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    The individually portioned containers of ranch, blue cheese and Mayo were not date marked. They were date marked at the time of inspection and the violation was corrected.
    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:
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    The individually portioned containers of ranch, blue cheese and Mayo were not date marked. They were date marked at the time of inspection and the violation was corrected.
    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 Food, Date Markin
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    The individually portioned containers of ranch, blue cheese and Mayo were not date marked. They were date marked at the time of inspection and the violation was corrected.
    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
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
 01/07/2010Routine Inspection
No violation noted during this evaluation. 08/05/2009Routine Inspection

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