| No violation noted during this evaluation. | 02/13/2015 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no quaternary ammonia (QAC) test kit for the 3 compartment sink in kitchen and no chlorine test kit for the bar glasswasher. Sanitizer test kits must be provided. Provide these 2 test kits.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem food thermometer. Thermometers must be calibrated. The food thermometer was calibrated in my presence. Violation corrected.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed the following violations: water on floor of beer cooler due to clogged condenser drain line, and corrosion on the hot water inlet pipe to the hot water tank. Equipment must be maintained. Repair or replace the clogged drain line and the hot water inlet pipe.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the men's restroom handsinks. Provide a handwashing sign.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the food prep cooler. Provide a conspicuous thermometer in this cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
02/03/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- Corrected by providing a food thermometer.
- 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)
- Critical: Handwashing Cleanser, Availabi
- Comment:
- Corrected by providing hand soap and handsinks.
- 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)
- Cleaning, Frequency and Restri
- Comment:
- Dusty area has been cleaned - also entire kitchen cleaned and repainted.
- 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.
|
09/24/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Grill line
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a food thermometer and use to monitor samples of cooked food for safe cooking temps within 10 days. Final temperature chart provided.,
- 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)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide hand soap at the hand sink at all times.,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The kitchen ceiling and ceiling vents are dusty. Keep 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- bar(s) ice bin(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Storage area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- replace missing ceiling light cover in storage area over storage shelves.
- 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
|
08/28/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- BAR AREA USES ONE OF THE SINKS AT 3-COMPARTMENT FOR HANDWASHING. ENSURE IT'S ALWAYS ACCESSIBLE AND HAS SOAP AND PAPER TOWEL., CORRECTED BY PROVIDING HANDWASH SINK WITH SOAP AND PAPER TOWEL AND MAKING ACCESSIBLE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
02/17/2014 | Routine |
| No violation noted during this evaluation. | 08/26/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BACK HANDWASH SINK DID NOT HAVE ANY PAPER TOWEL. PROVIDE PAPER TOWEL AT ALL TIMES. (THERE IS A PAPER TOWEL DISPENSER CLOSER TO 3-COMPARTMENT SINK, BUT NEED TO PROVIDE DIRECTLY AT HANDWASH SINK)., CORRECTED BY PROVIDING PAPER TOWEL AT HANDWASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
02/12/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE INTERIOR HAS BEEN CLEANED AND SANITIZED.......BLACK RESIDUE HAS BEEN REMOVED.
- 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 Food, Date Markin
- Comment:
- ALL POTENTIALLY HAZARDOUS FOODS WERE OBSERVED WITH DISCARD DATES........NO TIME PERIODS OVER A WEEK AS REQUIRED
- 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: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY IN WALK IN COOLER AT VISIT
- 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
- Comment:
- MEAT SLICER EXTERIOR HOUSING AND BLADE APPEARED TO BE CLEANED PROPERLY......NO FOOD RESIDUE OBBERVED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/19/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- BLACK RESIDUE OR GROWTH OBSERVED ON THE INTERIOR STAINLESS STEEL OVERHANG OF THE ICE MACHINE......CONDENSATE DRIPS OVER THE BLACK RESIDUE/GROWTH ONTO THE ICE. DISCARD THE ICE ....CLEAN AND SANITZE THE INTERIOR OF THE ICE MACHINE ....THEN BEGIN THE ICE MAKING PROCESS AGAIN.,
- 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 Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- 1-door refrigerator(s) 2-compartment sink
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- HOUSE MADE DRESSINGS OBSERVED WITHOUT DISCARD DATES IN WALK IN COOLER. BAGGIED LUNCHMEAT(CORNED BEEF AND TURKEY ) MADE LAST NIGHT IN REACH IN COOLER OBSERVED WITHOUT DISCARD DATES......OPERATOR BELIEVES THE LUNCH MEAT WILL BE USED IN A DAY OR TWO. OPERATOR HAS MANY CONTAINERS OF SOUP SUCH HAS BEEF BARLEY STORED IN THE WALK IN COOLER........THE LABELS OBSERVED ON SOUPS ARE (8-7 TO 8-14) AND( 8-8 TO 8-15)........THIS IS IMPROPER LABELING AS THE MAXIMUM TIME PERIOD IS 7 DAYS AND THIS IS A REOCCURRING PROBLEM. ADD 6 DAYS TO THE DAY FOOD IS PREPARED TO DETERMINE THE DISCARD DATE ......THE ABOVE EXAMPLES SHOULD BE (8-7 TO 8-13) OR (8-8 TO 8-14),
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- 1-door refrigerator(s) 2-compartment sink
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- SMOKED TURKEY BACON OBSERVED TO BE STORED ON THE SAME SHELF WITH 2 LARGE CONTAINERS OF RAW BURGERS........SMOKED TURKEY BACON STORED IN FRONT OF THE RAW BURGER IS IMPROPER STORAGE. STORED COOKED AND SMOKED FOODS TOGETHER ......IT IS NECESSARY TO STORE OTHER FOODS SEPARATE FROM RAW ANIMAL FOOD PRODUCTS.,
- 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)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN AND SANITZE THE INTERIOR PARTS AND HOUSING OF THE MEAT SLICER .....ACCUMULATED RESIDUE OBSERVED ON THE PARTS OF THE SLICER CLEAN AND SANITZE THESE PARTS .....RUN THEM THROUGH THE DISHWASHER OR MANUELLY SANITIZE THEM.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/10/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- PROVIDE DISCARD DATES ON CHICKEN AND BEEF SOUPS MADE FOR FOR SATURDAY AND SUNDAY ON THE PREVIOUS DAY......TURKEY AND CORNED BEEF DATED 3/6 TO3/13.......ADD 6 DAYS TO DETERMINE THE DISCARD DATE .
- 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: Separation, Packaging, & Segre
- Comment:
- RAW FISH FILLETS STORED IN OPEN STAINLESS STEEL CONTAINER OBSERVED ON 2ND SHELF OVER THE LETTUCE ON THE BOTTOM SHELF.......STORE RAW SEAFOOD ON THE BOTTOM SHELF WITH THE LETTUCE ABOVE THE RAW FISH.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- SANITZER AT 50-100PPM.
- 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
|
03/09/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- 1-door refrigerator(s) 2-compartment sink
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED.........CHICKEN RICE AND BEEF BARLEY SOUPS DATED , 1-18 AS THE PREP DATE....OPERATOR CORRECTED TO 1-17........SLICED TURKEY AND HAM DATED WITH 8 DAY LIMIT.....(1-15 TO 1-22)......ADD 6 DAYS TO DETERMINE DISCARD DATE TO THE PRPE DATE....RECOMMEND USING BOTH THE PREP DATE AND DISCARD DATE ON ALL FOODS DATED TPO AVOID CONFUSION ,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- 1-door refrigerator(s) 2-compartment sink
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- DISCONTINUE STORAGE OF RAW ANIMAL FOODS ON 2ND SHELF OVER LETTUCE OR TOM ATO.......RAW BEEF OBSERVED STORED OVER LETTUCE/TOMATO.......STORE RAW ANIMAL FOODS ON BOTTOM SHELF . SUBMIT RISK CONTROL PLAN.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- 1-door refrigerator(s) 2-compartment sink
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED AT BAR GLASS WASHER.......SEND ALL GLASS WARE TO MANUEL WASH RINSE AND SANITIZE. REPAIR MACHINE TO DISPENSE SANITIZER AT 50-100PPM. SUBMIT RISK CONTROL PLAN,
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- 1-door refrigerator(s) 2-compartment sink
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR DISHWASHER AT BAR.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
01/17/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- MEAT SLICER HAS BEEN CLEANED
- 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 Food, Date Markin
- Comment:
- ALL FOODS SDATED PROPERLY
- 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: Responsibility of Person in Ch
- Comment:
- EMPLOYEES SCREENED AND EDUCATED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW MEATS STORED PROPERLY
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- DISHWASHER DISPENSING 50-100 PPM
- 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
|
08/04/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- MEAT SLICER OBSERVED WITH ACCUMULATED FOOD DEBRIS ON THE BACK THE BLADE EPECIALLY ON THE THE BACK AND BOTTOM LOCATION OF THE MEAT SLICER BLADE......ENSURE THE MEAT SLICER IS PROPERLY CLEANED AND SANITIZED,
- 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 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:
- PROVIDE DISCARD DATE ON SLICED AND BAGGIED CORNED BEEF AND TURKEY STORED IN THE WALK IN COOLER.......ALSO PROVIDE DISCARD DATES ON COLE SLAW IN WALK IN COOLER......NO DATING ON THE ABOVE FOODS . ENSURE ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED IN COOLERS 24 HOURS OR MORE ARE DATEMARKED WITH THE DISCARD DATE. SUBMIT RISK CONTROL PLAN FOR THE REPEAT CRITICAL ITEM TO MWALTON....FAX @ 734-727-7165.,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOPOD BORNE ILLNESSES, SYMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS ON A REGULAR SCHEDULED WORK DAY AND DAY OFF,,,, , PROVIDE EMPLOYEE HEALTH EDUCATION BEFORE THE FIRST DAY OF WORK OR TRAINING............EMPLOYEES WERE NOT AWARE OF THE ABOVE. PROVIDED OPERATOR WITH HEALTH FORMS (1A & 1B) AND HANDOUT " FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.......RECOMMEND GIVING EACH EMPLOYEE A COPY OF FOODBORNE ILLNESS GUIDELINES.........OPERATOR MAY USE THE HEALTH FORMS TO DOCUMENT THE TRAINING WAS GIVEN FOR EACH INDIVIDUAL EMPLOYEE. ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- RAW ANIMAL FOODS WERE OBSERVED TO BE MIX WOTH COOKED FOOD SUCH AS TURKEY AND CORNED BEEF IN THE WALK IN COOLER AND LETTUCE OBSERVED ON BOTTOM SHELF IN FRONT OF RAW CHICKEN IN REACH IN COOLER ........STORE RAW ANIMAL FOODS ON BOTTOM SHELF ......DO NOT STORE OTHER NON RAW ANIMAL FOODS UNDER RAW STEAK OR HAMBURGER......BOTH COOLERS WERE REARRANGED WITH THE RAW ANIMAL FOODS ON THE BOTTOM SHELF AND THE OTHER FOODS ABOVE RAW MEAT PRODUCTS. ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- GLASSWASHER WAS NOT DISPENSING 50-100PPM AFTER NUMEROUS RUNS........ENSURE MACHINE USING SODIUM HYPOCHLORITE AS A SANITIZER DISPENSES 50-100PPM. DO NOT USE GLASSES AND EQUIPMENT RUN IN THE MACHINE TODAY UNLESS MANUELLY WASHED AND SANITIZED AT THE 3 COMPARTMENT SINK. CALL SERVICE TO REPAIR / ADJUST THE MACHINE.,
- 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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07/11/2011 | Routine Inspection |
- 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:
- CORRECTED. SOUPS AND SALSAS DATE MARKED WITH USE BY DATE., OBSERVED FACILITY MADE HOT SAUCE, CHICKEN NOODLE SOUP WITHOUT ANY DATE MARK. POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD UNDER REFRIGERATION OVER 24 HOURS MUST BE DATE MARKED TO INDICATE DISCARE DATE. DATE MARK ALL SOUPS AND SAUCES.
- 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAS QUATERNARY TEST STRIPS FOR BACK 3-COMPARTMENT SINK BUT NEEDS CHLORINE TEST STRIPS FOR BAR SANITIZE SINK AND DISH MACHINE. PROVIDE CHLORINE 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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01/13/2011 | Routine Inspection |
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Problems:
- Not used
- Comment:
- CORRECTED. PURSES MOVED TO CUPBOARD WHERE THEY ARE USUALLY STORED., OBSERVED EMPLOYEES PURSES ON PREP COOLER CUTTING BOARD. STORE PERSONAL ITEMS BELOW AND AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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07/22/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- CORRECTED. PERSON IN CHARGE MOVED ALL READY TO EAT MEATS TO ONE SIDE OF SHELF AND OTHER SIDE HAD RAW BEEF IN BACK, THEN RAW BURGER, THEN RAW CHICKEN IN FRONT. , WALK-IN COOLER HAD RAW CHICKEN AND RAW BEEF THAWING ON SHELF ABOVE COOKED CORNED BEEF AND RAW STEAK. BOTTOM SHELF HAD COOKED CORNED BEEF STORED WITH RAW STEAK, BAGGED DELI MEATS WITH RAW BEEF CUBES. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CORRECTED. PERSON IN CHARGE MOVED SOAP CONTAINERS TO BACK STORAGE AREA., OBSERVED 4 CONTAINERS OF HANDSOAP ON STORAGE RACK ABOVE MANY CONTAINERS OF DRESSING AND OTHER FOOD ITEMS. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAS QUATERNARY TEST STRIPS FOR 3-COMPARTMENT SINK. ONE KIT WAS DISCARDED DUE TO GETTING WET AT SOME POINT. FACILITY MUST ALSO PROVIDE CHLORINE TEST STRIPS FOR GLASSWASHER BEHIND BAR.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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01/25/2010 | Routine Inspection |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY IS NOW USING QUATERNARY AMMONIA FOR 3-COMPARTMENT SINK. PROVIDE TEST KIT FOR THIS SANITIZER.
- 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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08/04/2009 | Routine Inspection |
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