Sportsmens Den, 15001 Sibley, Riverview, MI 48193 - inspection findings and violations

Inspection findings	Inspection date	Type
Critical: Equipment Food-Contact Surface Comment: Observed ice machine clean. Corrected General violation description: 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY Critical: Equipment, Food-Contact Surfac Comment: Observed dicer, dicer parts, can opener, and slicer clean. 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 Critical: Ready-to-Eat, Potentially Haza Comment: Observed proper date marking in coolers. 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 Equipment, Utensils, Linens, a Comment: Observed beer mug cooler clean. Corrected General violation description: 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location Handwashing Signage Comment: Observed hand signs at all hand sinks. Corrected 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. Light Bulbs, Protective Shield Comment: Observed light shields in walk in coolers. Corrected 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 Mechanical Comment: Observed fryers under the hood. Corrected General violation description: 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Nonfood-Contact Surfaces Comment: Observed shelves clean. 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. System Maintained in Good Repa Comment: Observed hot and cold running water at bar 3 compartment sink. Corrected General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	05/06/2015	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 both ice machines with excess black residue inside. Clean and sanitize the ice machine. Food contact surfaces must be clean and sanitized. Empty or thaw ice before cleaning. Correct immediately, General violation description: 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY Critical: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Equipment Problems: With accumulation of debris Corrections: Keep clean. Comment: Observed dicer, slicer, dicer parts and can opener with excess debris on them in storage. Food contact surfaces must be clean and sanitized. Clean and sanitize these items. Correct immediately, General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Ready-to-Eat, Potentially Haza Items: In house prepared ready-to-eat potentially hazardous food(s) Locations: kitchen Walk-in cooler Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: Observed homemade dressings and cold slaw not date marked in coolers. All ready to eat items prepared and held for over 24 hours must have a date mark. Example 04/08 - 04/14 Correct immediately, General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Cleaning, Frequency and Restri Items: Physical facilities/structures walls Locations: kitchen Problems: Greasy Corrections: Keep clean. Comment: Observed condenser guards and ceiling in walk in cooler with excess dusty on them. Observed floor under cook line equipment with excess food debris on them. Clean these area. Physical facilities must be clean. Correct immediately General violation description: 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Equipment, Utensils, Linens, a Items: Clean equipment/utensil(s) Problems: Exposed to dust, splash, or other contaminates Corrections: Store in protected manner. Comment: Observed beer mugs stored on top of broken glass in beer mug cooler at main bar. Clean out beer mug cooler. Do not store beer mugs on top of broken glass. Correct immediately, General violation description: 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location Handwashing Signage Items: Handwashing signage Problems: Not provided At hand sink Corrections: provide Comment: Observed no hand washing signs in men's bathroom by main bar and in both bathrooms in banquet area. All bathrooms must have a least 1 hand sign by hand sinks informing employees to wash hands. Correct immediately, 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. Light Bulbs, Protective Shield Items: Light shielding light shield(s) Problems: Not provided In walk in cooler Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. Comment: Observed no light shields on 4 lights in walk in cooler. Provide light shields for these lights to prevent against physical contamination. Correct immediately, 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 Mechanical Items: Mechanical ventilation hood fat fryer Problems: Does not extend 6 inches beyond edge of equipment Corrections: Replace to extend at least 6 inches beyond edge of equipment. Comment: Observed two fryers in kitchen not under hood. Cooking equipment must be under hood. Provide more ventilation (contact city building and fire department) or remove fryers that are not under hood system. Correct immediately, General violation description: 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Nonfood-Contact Surfaces Locations: back room Comment: Observed top shelf on cook line, entire cook line grill, spray hose nozzle at prep sink, and spice shelves on cook line with excess food debris on it. Non food contact surface must be clean and sanitized. Correct immediately, General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. System Maintained in Good Repa Items: Plumbing system water line(s) Problems: Not maintained Corrections: Maintain in good repair Comment: a. Observed no running water at two of the three hand washing sinks in the woman's restroom near banquet room. Observed no running water at one hand sink in men's restroom near banquet room. Provide warm running water to these sinks. b. Observed no hot water at 2 sinks at main bar 3 compartment sink. No water comes out when handles are turned. Provide hot water to the 3 compartment sink at main bar. Plumbing system must be maintained. Correct immediately, General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	04/08/2015	Routine
Critical: Controlling Pests Comment: No fruit flies seen. VIOLATION CORRECTED. General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies	11/13/2014	Follow-up
Critical: Controlling Pests Comment: Fruit flies are still present at banquet hall bar "A" and one or two are found throughout restaurant. WCHD will return within 7 days to ensure this violation is corrected. Risk Control Plan (RCP) must be completed upon return. RCP will be emailed together with inspection report., General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Manual and Mechanical Warewash Comment: Both glasswashers sanitizer registering at 50 ppm chlorine. VIOLATION CORRECTED. General violation description: 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Critical: Potentially Hazardous Food (Ti Comment: All coolers are holding PHFs to 41 F or below: reach in cooler next to cook line: raw chicken 37 F, raw beef 36 F General violation description: 3-501.16 - small salad prep cooler, Caesar 41 F, diced tomatoes 35 F Critical: Ready-to-Eat, Potentially Haza Comment: All PHFs are dated correctly. 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	10/20/2014	Follow-up
Critical: Controlling Pests Items: Pest(s) gnats Locations: banquet area Problems: Present in facility Corrections: Remove pests from facility. Comment: Fruit flies at banquet hall bars (2). Standing water and fruit fly larvae in pop gun holders. Mouse droppings on floor (along walls) in both banquet hall bars. Remove pests. General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Manual and Mechanical Warewash Items: Chlorine solution concentration Locations: banquet area glasswasher Problems: Below 25 ppm Corrections: Provide correct concentration as stated above. Comment: 2 chemical glasswashers in banquet halls have sanitizer levels @ 10 ppm chlorine. This Priority violation has been written up 3 straight routine inspections. Risk Control Plan was completed during last routine inspection. An office consultation will be scheduled and $200 fine will assessed at time of consultation. General violation description: 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Locations: kitchen Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: Several coolers are not holding food to internal temperatures of 41 F or less: vertical reach in cooler next to cook line-raw chicken 52 F, raw beef 49 F General violation description: 3-501.16 - small salad prep cooler near dishmachine Caesar 45 F, hard boiled egg 51 F. Banquet hall walk in cooler -turkey, mostaccioli, ham, sliced pickles, whipping cream 45 F Critical: Ready-to-Eat, Potentially Haza Items: In house prepared ready-to-eat potentially hazardous food(s) Locations: kitchen Walk-in cooler Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: Many ready to eat potentially hazardous foods in walk in cooler are not date marked-kitchen sliced lunch meats, cooked taco meat, open package of hot dogs, kitchen made Caesar dressing. This is a repeat PF violation-a Risk Control Plan must be completed. Bring to office consultation. General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Cleaning, Frequency and Restri Items: Physical facilities/structures walls Locations: kitchen Problems: Greasy Corrections: Keep clean. Comment: Walls of kitchen are dirty, particularly in dish area & waitress area hand wash sink. General violation description: 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Cooling Methods Items: Food item(s) cooled Locations: kitchen Problems: Improperly Covered Corrections: Cool items uncovered on the top shelf of cooler. Comment: Two (2) roaster pans were being cooled in banquet walk-in cooler with lids on top. Uncover/partially open lids of pans. General violation description: 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans Nonfood-Contact Surfaces Locations: back room Comment: Ovens, ranges, handles, of reach in coolers are encrusted. Non food contact surfaces of food containers (white buckets for bread sticks, lettuce, etc) have dirt encrusted outside. 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.	09/29/2014	Routine
Critical: Manual and Mechanical Warewash Comment: Bar glass washer @ 50 ppm chlorine. VIOLATION CORRECTED. RCP completed and approved. General violation description: 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Critical: Ready-to-Eat, Potentially Haza Comment: All PHFs are dated correctly. 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	03/26/2014	Follow-up
Critical: Consumption of Animal Foods th Items: Menu advisories for raw or undercooked food(s)/ingredient(s) meat Locations: menu Problems: Not provided Corrections: Provide. Comment: Consumer's Advisory not present on Lunch Specials menu. Provide reminder and disclosure., Advisory provided on menus during inspection. 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: Manual and Mechanical Warewash Items: Chlorine solution concentration Locations: banquet area glasswasher Problems: Below 25 ppm Corrections: Provide correct concentration as stated above. Comment: Chemical glasswasher in banquet room has sanitizer level less than 10 ppm chlorine. Repair machine. , This is a repeat Priority (P) violation. PIC opts to complete Risk Control Plan (RCP) in lieu of office consultation and $200 fine. Use one of dishmachines in kitchen until repaired. Complete RCP by follow up inspection in 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 product(s) Locations: kitchen reach-in cooler(s) Problems: Not separated from each other Corrections: Keep separate. Comment: Raw chicken stored above ground beef in reach-in cooler. Raw foods must be stored on shelving top-to-bottom according to final cook temperature: cooked & ready-to-eat on top shelves General violation description: 3-302.11 - whole fish Critical: Ready-to-Eat, Potentially Haza Items: In house prepared ready-to-eat potentially hazardous food(s) Locations: kitchen Walk-in cooler Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: Ready to eat, potentially hazardous foods in walk-in cooler are not datemarked: kitchen made Caesar dressing, cooked chicken, coleslaw, kitchen made tomato sauces, horseradish sauce, stuffed peppers. Mark with an expiration date of not more than 7 days from date of preparation. , This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation is 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 Cooling Methods Items: Food item(s) cooled Locations: kitchen Problems: Improperly Covered Corrections: Cool items uncovered on the top shelf of cooler. Comment: Containers of just cooked sauce and stuffed peppers tightly sealed on counter to cool. Containers being cooled shall be loosely covered, or uncovered during cooling period to facilitate heat transfer. See handout. General violation description: 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans Nonfood-Contact Surfaces Items: Nonfood contact surface(s), Nonfood contact surface(s) Locations: kitchen reach-in cooler(s), bar(s) Problems: With accumulation of debris, With accumulation of debris Corrections: Keep clean., Keep clean. Comment: Mold inside of bar keg cooler. Food residue in salad prep cooler in waitress station and prep cooler at end of cooking line. 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.	03/18/2014	Routine
Critical: Controlling Pests Comment: No fruit flies seen. VIOLATION CORRECTED. General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Potentially Hazardous Food (Ti Comment: Salad cooler is holding 41 F or below: 41 F French General violation description: 3-501.16 - 40 F Honey Mustard	10/03/2013	Follow-up
Critical: Controlling Pests Comment: Fruit flies diminished. Very few in kitchen/banquet hall General violation description: 6-501.111 - but several remain at restaurant bar. Violation is NOT corrected Critical: Manual and Mechanical Warewash Comment: Bar glass washer @ 50 ppm chlorine. VIOLATION CORRECTED. General violation description: 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Critical: Potentially Hazardous Food (Ti Comment: Salad cooler and sandwich cooler still not holding 41 F or below: bleu cheese, ranch 50 F General violation description: 3-501.16 - Italian, Honey Mustard, coleslaw 52 F	09/25/2013	Follow-up
Critical: Controlling Pests Items: Pest(s) gnats, Pest(s) gnats Locations: restaurant, banquet area Problems: Present in facility, Present in facility Corrections: Remove pests from facility., Remove pests from facility. Comment: Fruit flies found at restaurant bar, particularly around glass washer & adjacent hand sink. Remove., Fruit flies present at main banquet bar. Remove., This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure violation is corrected., , General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Manual and Mechanical Warewash Items: Chlorine solution concentration Locations: banquet area glasswasher Problems: Below 25 ppm Corrections: Provide correct concentration as stated above. Comment: Both glasswashers in banquet area have chlorine sanitizer level less than 10 ppm. Do NOT use until repaired General violation description: 4-501.114 - use functioning machines in banquet and restaurant kitchens., This is a Priority (P) violation. WCHD will return within 10 days to ensure violation is corrected., Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Locations: kitchen Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: Salad cooler is not holding potentially hazardous foods (PHFs) at or below internal temperatures of 41 F: coleslaw 57 F, cottage cheese 57 F, ranch dressing 61 F. Sandwich cooler is not holding PHFs at or below 41 F: sliced ham 53 F, sliced tomatoes 53 F, burger patties 51 F (lower drawer). Repair/replace coolers., This is a Priority (P) violation. WCHD will return within 10 days to ensure violation is corrected. Until repaired, DO NOT store PHFs in cooler or place pans on ice., , General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)	09/10/2013	Routine
Critical: Equipment, Food-Contact Surfac Comment: Ice machine cleaned and sanitized. 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	02/13/2013	Follow-up
Critical: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Equipment Problems: Soiled Corrections: Keep clean. Comment: Ice machine (in utility room) interior is moldy. Clean and sanitize. , This is a repeat critical/Priority Foundation. A Risk Control Plan (RCP) will be completed in lieu of an office consultation. WCHD will return within 10 days to ensure this violation is 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 Critical: Preventing Contamination from Items: Ready-to-eat food(s) Locations: kitchen employee Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: Cook handled pickles, onions, and hamburger bun with bare hands. Employees may not handle ready-to-eat foods with bare hands., Spoke with employee regarding bare-hand contact General violation description: 3-301.11 - employee washed hands and donned gloves. VIOLATION CORRECTED DURING INSPECTION. Cleaning, Frequency and Restri Items: Physical facilities/structures walls, Physical facilities/structures walls Locations: bar(s), kitchen dish washing area Problems: Not clean, Soiled Corrections: Keep clean, Keep clean. Comment: Wall behind pop boxes (in bar area) is stained with pop syrup. Clean/paint wall., Walls behind sprayer and behind dishmachine are moldy. Clean. General violation description: 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Cooking and Baking Equipment Items: Microwave oven door seals and cavities Locations: kitchen microwave oven (s) Problems: Not cleaned Corrections: Clean as required above. Comment: Several microwaves in kitchen are dirty. Clean. 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. Cutting Surfaces Items: Cutting surface(s) cutting board(s) at prep cooler Locations: kitchen Problems: With deep cuts/grooves Corrections: Repair/replace to provide smooth cutting surface. Comment: Cutting boards throughout kitchen are heavily scored. Resurface or replace. General violation description: 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Nonfood-Contact Surfaces Items: Nonfood contact surface(s), Nonfood contact surface(s) Locations: kitchen cookline, bar(s) reach-in cooler(s) Problems: Soiled, Soiled Corrections: Keep clean., Keep clean. Comment: Inside doors of reach-in coolers of coolers are dirty with mold, food residue. Clean., Reach in glass door cooler is dirty. 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. Ventilation Hood Systems, Drip Items: Exhaust ventilation hood system(s) Locations: kitchen Problems: Designed to allow grease or condensation from draining/dripping onto Corrections: Repair/replace to prevent grease accumulation/dripping/draining. Comment: Ventilation hood filters are greasy and grease is running down hood. Clean. General violation description: 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.	02/06/2013	Routine Inspection
Critical: Food Contact with Equipment an Comment: BEVERAGE GUNS ARE CLEAN TODAY, DRAINS HAVE BEEN REPLACED ON GUNS. General violation description: 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code. Critical: Frequency Before Use After Cle Comment: DISHMACHINE IS SANITIZING AT 50PPM CHLORINE TODAY. VIOLATION CORRECTED. General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Clean Freq, Nonfood-Contact Su Comment: MOUSE DROPPINGS HAVE BEEN CLEANED FROM DISHMACHINE. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.	08/30/2012	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Comment: ICE MACHINE HAS BEEN CLEANED. 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 Critical: Food Contact with Equipment an Comment: BEVERAGE GUNS ARE CLEAN IN ONE (EAST) HALL, THE "WEST" HALL GUN HOLDERS STILL MUST BE CLEANED AND THE DRAINS FROM THE HOLDERS ARE MISSING TODAY. CLEAN/CORRECT WITHIN 10 DAYS., General violation description: 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code. Critical: Frequency Before Use After Cle Comment: DISHMACHINE STILL HAS 0 PPM CHLORINE TODAY. CORRECT IMMEDIATELY SO MACHINE HAS 50-100PPM CHLORINE. USE 3 COMPARTMENT SINK FOR SANITIZING UNTIL REPAIRED. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE., General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Clean Freq, Nonfood-Contact Su Comment: MOUSE DROPPINGS STILL FOUND ON TOP OF DISHMACHINE TODAY. CLEAN TODAY. RECHECK IN 10 DAYS., General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.	08/17/2012	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Equipment Problems: Soiled Corrections: Keep clean. Comment: CLEAN INTERIOR OF ICE MACHINE, DRIP GUARD HAS MOLD/MILDEW ON IT TODAY. CLEAN REGULARLY, REVISIT IN 10 DAYS. KEEP FOOD CONTACT SURFACES CLEAN AT ALL TIMES ( INCREASE CLEANING SCHEDULE) General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Food Contact with Equipment an Items: Equipment Problems: Not properly cleaned and sanitized Corrections: Equipment shall be washed, rinsed, and sanitized after contamination and between uses. Comment: CLEAN BEVERAGE GUNS ON HALL SIDE ON A REGULAR BASIS, INCREASE CLEANING FREQUENCY TO AVOID CONTAMINATION, GUNS HAVE SYRUP/DIRT/MILDEW TODAY. RECHECK IN 10 DAYS. General violation description: 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code. Critical: Frequency Before Use After Cle Items: Clean utensil(s) and food-contact surface(s) Problems: Not sanitized Corrections: Sanitize as required above. Comment: DISHMACHINE IS NOT SANITIZING AT 50-100 PPM CHLORINE. 0PPM CHLORINE FOUND TODAY. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS. USE TEST STRIPS TO CHECK DAILY. ( ECOLAB WAS CALLED SHOULD BE HERE BY 3PM) General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Clean Freq, Nonfood-Contact Su Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: CLEAN MOUSE DROPPINGS FORM THE TOPS OF THE DISHMACHINES IN THE KITCHEN. CLEAN DROPPINGS SO YOU CAN MONITOR FOR NEW ACTIVITY. PEST CONTROL IS CONTRACTED, TRAPS ARE SET. RECHECK IN 10 DAYS. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.	07/05/2012	Routine Inspection
Critical: System Maintained in Good Repa Items: Plumbing system water line(s) hot Problems: Not maintained Corrections: Maintain in good repair Comment: REPAIR HOT WATER HANDLE ON 3 COMPARTMENT SINK BY NEXT INSPECTION, HANDLE IS MISSING, SINK IS BEING TURNED ON BY VALVE ON WALL. CORRECT WITHIN 6 MONTHS. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Corrections: Repair/replace. Comment: REPAIR SPRAY FROM FAN IN WALK IN COOLER BY NEXT INSPECTION. CONDENSATION SPRAYS FROM BELOW UNIT . CORRECT ASAP RECHECK IN 6 MONTHS (FOODS ARE ALL COVERED) 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.	12/15/2011	Routine Inspection
Critical: Hot and cold holding Comment: THE HAM AND TURKEY ARE 41F IN THE REACH IN COOKLINE COOLER, GASKETS ARE NEW AND THE FAN IS WORKING, CORRECTED. (FOOD TEMPS AND AIR TEMPS ARE BEING MONITORED) 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)	08/15/2011	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Comment: CAN OPENER BLADE IS CLEAN. 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 Critical: Frequency Before Use After Cle Comment: THE DISHMACHINE HAS 100 PPM CHLORINE. CORRECTED. General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Hot and cold holding Comment: THE TURKEY AND HAM(SWISS CHEESE 48F) IN THE COLD DRAWER ARE 51F. (AT TIME OF INSPECTION, THE COOKS WERE VERY BUSY WITH A 200 PERSON FUNERAL AND THE KITCHEN WAS 90F). THE ITEMS IN THIS UNIT MUST BE DISCARDED IMMEDIATELY. OWNER STATED THAT HE HAS BEEN WORKING ON IT AND A FAN IS NEEDED . AN INFORMAL MAY BE SCHEDULED., General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Ready-to-Eat Food, Date Markin Comment: ALL RTE PHFS ARE PROPERLY DATE MARKED. 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 Equipment Compartments, Draina Comment: BEVERAGE GUNS HAVE DRAINLINES. CORRECTED. General violation description: 4-204.120 - EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining. Floors, Walls, and Ceilings Comment: STORAGE ROOM WALL IS REPAIRED. CORRECTED. General violation description: 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.	07/12/2011	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Equipment can openers Problems: Soiled Corrections: Keep clean. Comment: CAN OPENER BLADE WAS VERY DIRTY TODAY, KEEP CLEAN AT ALL TIMES, WASH DAILY. General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Equipment can openers Problems: Soiled Corrections: Keep clean. Comment: CAN OPENER BLADE WAS VERY DIRTY TODAY, KEEP CLEAN AT ALL TIMES, WASH DAILY., General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Frequency Before Use After Cle Items: Clean utensil(s) and food-contact surface(s) Problems: Not sanitized Corrections: Sanitize as required above. Comment: AT TIME OF INSPECTION, THE DISHMACHINE IN THE KITCHEN HAD 0PPM CHLORINE. ADJUST IMMEDIATELY, MONITOR DAILY WITH TEST STRIPS TO ENSURE PROPER SANITIZING. ECOLAB WAS CALLED AT TIME OF INSPECTION. General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Frequency Before Use After Cle Items: Clean utensil(s) and food-contact surface(s) Problems: Not sanitized Corrections: Sanitize as required above. Comment: AT TIME OF INSPECTION, THE DISHMACHINE IN THE KITCHEN HAD 0PPM CHLORINE. ADJUST IMMEDIATELY, MONITOR DAILY WITH TEST STRIPS TO ENSURE PROPER SANITIZING. ECOLAB WAS CALLED AT TIME OF INSPECTION., General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Hot and cold holding Items: Cold food item(s) Locations: kitchen POTENTIALLY HAZARDOUS FOOD(S) PHF'S Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: THE COLD DRAWERS AT THE COOKLINE HAD SLICED HAM AND TURKEY AT 46-48F AT TIME OF INSPECTION, REMOVE ALL PHF'S FROM THIS UNIT IMMEDIATELY, REPAIR , ADJUST UNIT IMMEDIATELY. 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) Locations: kitchen POTENTIALLY HAZARDOUS FOOD(S) PHF'S Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: THE COLD DRAWERS AT THE COOKLINE HAD SLICED HAM AND TURKEY AT 46-48F AT TIME OF INSPECTION, REMOVE ALL PHF'S FROM THIS UNIT IMMEDIATELY, REPAIR , ADJUST UNIT IMMEDIATELY., , General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Ready-to-Eat Food, Date Markin 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 FOODS WERE FOUND TO NOT HAVE DISCARD DATES TODAY, RICE, TACO MEAT, STUFFED PEPPERS, DELI MEATS, ETC, DATE MARK ALL RTE PHF'S IMMEDIATELY FOR 7 DAYS, CORRECT IMMEDIATELY, REVISIT IN 1 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 Food, Date Markin 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 FOODS WERE FOUND TO NOT HAVE DISCARD DATES TODAY, RICE, TACO MEAT, STUFFED PEPPERS, DELI MEATS, ETC, DATE MARK ALL RTE PHF'S IMMEDIATELY FOR 7 DAYS, CORRECT IMMEDIATELY, REVISIT IN 1 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 Equipment Compartments, Draina Items: Equipment compartment(s) Problems: Not sloped to drain Corrections: Repair/replace so that sloped to drain. Comment: BEVERAGE GUNS AT BAR ARE MISSING THE DRAINLINES, ALLOWING DRAINAGE INTO THE ICE BINS, REPAIR BY NEXT INSPECTION. General violation description: 4-204.120 - EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining. Equipment Compartments, Draina Items: Equipment compartment(s) Problems: Not sloped to drain Corrections: Repair/replace so that sloped to drain. Comment: BEVERAGE GUNS AT BAR ARE MISSING THE DRAINLINES, ALLOWING DRAINAGE INTO THE ICE BINS, REPAIR BY NEXT INSPECTION., General violation description: 4-204.120 - EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining. Floors, Walls, and Ceilings Items: Ceiling(s) Problems: Not constructed, designed, installed to be Corrections: Repair/replace to be smooth and easily cleanable. Comment: REPAIR WALL OF STORAGE AREA THAT HAS A LARGE HOLE, CORRECT BY NEXT INSPECTION. General violation description: 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Floors, Walls, and Ceilings Items: Ceiling(s) Problems: Not constructed, designed, installed to be Corrections: Repair/replace to be smooth and easily cleanable. Comment: REPAIR WALL OF STORAGE AREA THAT HAS A LARGE HOLE, CORRECT BY NEXT INSPECTION., General violation description: 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Corrections: Repair/replace. Comment: REPAIR THE WALK IN COOLER FANS THAT ARE LEAKING CONDENSATION BY NEXT INSPECTION, ALL THREE FANS ARE LEAKING TODAY. DEFROST THE BEER COOLER THAT HAS SEVERE ICE BUILD-UP AT THE BAR, DEFROST REGULARLY, THERE ARE SOME BEER BOTTLES FROZEN TO THE WALL TODAY. REPAIR THE DOOR OF THE COOKLINE PREP COOLER SO THAT THE DOORS CLOSE PROPERLY, REPAIR BY NEXT INSPECTION. 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.	05/31/2011	Routine Inspection
Critical: Hot and cold holding Comment: TURKEY, HAM TESTED 41 F IN DRAWER OF EAST GRILL RETARDER RCP APPROVED General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Preventing Contamination from Comment: BOTH COOKS USING (SURGEON0 gloves today rcp approved General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S	11/24/2010	Follow-up
Critical: Hot and cold holding Items: Cold food item(s) Locations: kitchen POTENTIALLY HAZARDOUS FOOD(S) PHF'S Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: SLICED TOMATOES AND SHREDDED CHEESE AT COLD TABLE (ON EAST END OF GRILL LINE) TESTED 44 F ALL FOOD IN LOWER SECTION TESTED 41 F OR LOWER PLEASE KEEP IN MIND THAT EXTRA LAYERS AND MULTIPLE BARRIERS SUCH AS SOLID PLASTIC MAY IMPEDE AIR FLOW LEFT RCP, PLEASE FILL OUT FOR FOLLOW-UP, General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Preventing Contamination from Items: Ready-to-eat food(s) Locations: kitchen BARE HAND CONTACT WITH READY TO EAT (RTE) FOOD(S) Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: STAFF OBSERVED MIXING SALAD LETTUCE WITH BARE HANDS PLEASE ALWAYS PROVIDE MEANS OF PREVENTING BARE HAND CONTACT SUCH AS GLOVES OR TONGS RISK CONTROL PLAN (RCP) PROVIDED PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP, General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Separation, Packaging, & Segre Items: Raw animal food(s) Locations: kitchen RAW OVER R-T-E FOOD(S) Problems: Stored over/next to Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: DISCUSSED WITH PIC AND OTHER CHEF AND THEY REARRANGED ALL RAW PRODUCTS TO BE BELOW READY TO EAT (RTE) ONES, IN WALK IN COOLER AND REACH IN COOLER OBSERVED RAW BURGER AND CHICKEN OVER COOKED ROAST BEEF AND SHREDDED CHEESE 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	11/12/2010	Routine Inspection

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Sportsmens Den, 15001 Sibley, Riverview, MI 48193 - inspection findings and violations

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