- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizing dishwasher providing 0 ppm chlorine sanitizer solution. Corrected at time of inspection primed machine and it is now providing 50-100 ppm chlorine sanitizer solution. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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06/02/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The dish machine chlorine sanitizer concentration was at 0 ppm. Provide 50 -100 ppm. Corrected: The machine was primed by WCHD inspector, and then provided 50 ppm chlorine. Test daily and ensure safe concentration of sanitizer. Repeat violation: complete and fax the risk control plan to M. Baker 734-727-7165 within 2 days.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Walk-in cooler
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw shell eggs were stored over pop in the walk in cooler. Store raw animal food below/ away from ready to eat food. Corrected by storing the eggs on the lower 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the floor along walls and under equipment, especially under the dish machine area.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Milk Cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The milk cooler has standing rusty water in the bottom of the cooler. Dry, the interior, remove the rust and 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.
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11/18/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Can opener
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried debris on can opener blade left from previous day use. Keep clean., Corrected by taking to dishmachine for cleaning.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The dishmachine tested at 0ppm chlorine sanitizer. Provide 50-100ppm. Correct immediately. Follow-up 7-10 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
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05/07/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Can opener
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE HAD OLD DRIED FOOD DEBRIS, REPORTEDLY LEFT UNCLEAN BY A CHURCH GROUP. CLEAN DAILY WHEN USED. CORRECTED AT INSPECTION BY CLEANING. THIS IS A REPEAT VIOLATION. COMPLETE RISK CONTROL PLAN (FORM PROVIDED BY WCHD) AND FAX TO NUMBER ON FORM WITHIN 1 WEEK.
- 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 Surfaces
- Items:
- Food-contact surface(s)
- Locations:
- kitchen
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- SINGLE USE ROASTING PANS WITH CRINKLED CORNERS (NOT EASILY CLEANABLE) DESIGNED FOR 1 USE ONLY WERE CLEANED AND RE-USED TO COOK CHICKEN NUGGETS. ALSO OBSERVED TO BE WORN AND DULL INSIDE, AND RUSTED ON THE BOTTOM FROM REPEATED USE. PROVIDE DURABLE, EASILY CLEANABLE, FOOD GRADE MULTI-USE PANS AS DISCUSSED, OR DISCARD THE SINGLE USE PANS AFTER ONE USE. CORRECTED BY DISCARDING THE PANS, USING A NEW PAN, AND DISCONTINUING RE-USE OF THOSE PANS.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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11/14/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Can opener
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE HAS OLD DEBRIS. KEEP CLEAN., CORRECTED BY CLEANING.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE FAILED TO PROVIDE SANITIZER: THE CONTAINER IS EMPTY. PROVIDE 50-100 PPM CHLORINE AT ALL TIMES WHEN OPERATING KITCHEN. SANITIZE IN 3-C SINK UNTIL REPAIRED IF WARES ARE NEEDED., CORRECTED BY CHANGING OUT SANITIZER AND PROVIDING 50-100 PPM CHLORINE.
- 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
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05/22/2013 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- ventilation system filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Ventilation hood filters are dusty. Clean.
- 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.
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11/28/2012 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- CAN OPENER PLACED IN DISH MACHINE AREA FOR PROPER CLEANING-ITEM CORRECTED., THE CAN OPENER BLADE FOUND UNCLEAN. ALL FOOD CONTACT SURFACES SHALL BE IN CLEAN CONDITION AT ALL TIMES. WASH, RINSE AND SANITIZE 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: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- STAFF VERBALLY EDUCATED ON MONITORING FOOD TEMPERATURES FOR FOOD SAFETY-CORRECTED., STAFF NOT AWARE OF MONITORING FOOD TEMPERATURE REQUIREMENTS. ALL FOODS SHALL BE PROPERLY MONITORED WITH TRAINING OF ALL STAFF. CORRECT IMMEDIATELY.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
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04/30/2012 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s) shelves
- Locations:
- reach-in cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Butter residue on bottom of reach in cooler. Clean.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- dish machine(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Chlorine test kit is water damaged and will not accurately measure chlorine. Replace test kit.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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10/20/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE SMALL, LOCKWOOD WARMER CABINET. CLEAN THE DRIP PANS UNDER THE RANGE BURNERS. CLEAN THE HOOD FILTERS.
- 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
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10/21/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE INTERIOR OF THE VICTORY 1 DOOR COOLER, THE CONVECTION OVENS, THE UTENSIL DRAWERS. PRIOR TO USE CLEAN THE EQUIPMENT STORED ON SHELF BY THE MIXER.
- 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
- Single-Ser./Use Art., Use Limi
- Items:
- Single-service/single-use items
- Locations:
- kitchen dry storage room
- Problems:
- Reused
- Corrections:
- Do not reuse.
- Comment:
- KNIVES ARE STORED IN A CARDBOARD GIFT BOX IN THE STOREROOM. DO NOT RE-USE BOXES. STORE KNIVES IN A PLASTIC OR METAL CONTAINER.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- kitchen
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- PLACE A WORKING THERMOMETER IN THE VICTORY FREEZER AND THE MILK COOLER. BUILT-IN THERMOMETERS DO NOT WORK.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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10/22/2009 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- kitchen Dish machine
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE SANITIZER CONTAINER CURRENTLY HOOKED TO THE DISHMACHINE IS EMPTY. CONNECT THE FULL CONTAINER TO THE MACHINE AND PRIME THE PUMP SO AIR BUBBLES IN THE LINE ARE ELIMINATED AND SANITIZER IS DISPENSED IN THE MACHINE. DO NOT USE THE MACHINE UNTIL SANITIZER IS BEING PROPERLY DISPENSED IN THE DISHMACHINE.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FILTERS IN THE HOOD.
- 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
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04/28/2009 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Cooking equipment
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE CAN OPENER AFTER USE.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- kitchen store room(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- SWEEP THE STOREROOM FLOOR - REMOVE DEBRI FROM UNDER SHELVES.
- 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.
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10/21/2008 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- kitchen
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- WHEN THE SHEET PANS AND COOKIE SHEETS ARE MANUALLY WASHED (WITH SOAP & HOT WATER) USE ANOTHER FINAL RINSE OF BLEACH (SANITIZER) WATER TO SANITIZE PANS. RINSE SHOULD BE 50-100 PPM CHLORINE., LUNCH COOK AGREED TO USE THE FINAL RINSE.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- REPLACE THE LARGE, SCRATCHED, WORN, DISTORTED, BLUE HANDLED "SYSCOWARE" SKILLET. REPACE THE WORN, PORCELAIN ELECTRIC ROASTER PANS (OR USE DISPOSABLE, ALUMINUM LINER PANS INSIDE THE ROASTER PANS).
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE LARGE BURNERDRIP PAN AND THE RIGHT OVEN OF THE RANGE. CLEAN THE MILK COOLER. REMOVE THE MOLD FROM THE WALK-IN COOLER FAN GRIDS AND BACKSDE OF UNIT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- kitchen
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE "CHLORINE" TEST STRIPS TO DETERMINE CONCENTRATION OF FINAL RINSE FOR MANUAL DISHWASHING AND FOR WIPING CLOTH CONTAINERS.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
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04/18/2008 | Routine Inspection |
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