- Critical: 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)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- 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: Preventing Contamination from
- Items:
- Employee(s)
- Locations:
- Employee(s)
- Problems:
- Prior to putting on gloves
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- BARE HANDS USED FOR READY TO EAT FOODS AT COOKLINE. ALL STAFF SHALL AVOID BARE HAND CONTACT. TRAIN STAFF ON THIS REQUIREMENT IMMEDIATELY., CORRECTED WITH STAFF EDUCATION TODAY.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
06/16/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection food in prep cooler on cook line is holding at 41 F on top and bottom of the cooler. Corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed at time of inspection chlorine sanitizer test strips provided. Corrected.
- 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)
|
02/05/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection to of far right cooler on cook line was holding cut tomato's, at 51 F. Food was on cook line for about 2 hours, moved to walk in cooler for rapid cooling. Correct by holding all potentially hazardous cold food at 41 F or below. This is a repeat violation fill out risk control plan. If violation is not correct at the follow up an office consultation with associated administration fee may occur. Correct immediately a follow up will occur in about 10 days.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection no chlorine sanitizer test strips for the glass washer at the bar or the dishwasher in the kitchen. Correct by providing chlorine sanitizer test strips. Correct immediately a follow up will occur in about 10 days. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed at time of inspection several employees on cook line did not wash hands after dawning new gloves. Employees must wash hands before dawning new gloves to prevent contamination of the gloves with dirt, sweat, or pathogens. Corrected at time of inspection manager was notified and employees reminded to wash hands before putting on new gloves. Corrected.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Filters above cook line have a build up of grease, and the ceiling of the ice machine is starting to grow mold. Correct by cleaning at a frequency able to prevent the growth of mold and the build up of grease. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/17/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection hamburger cut lettuce cut tomato on cook line all at 41 F or below. Corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
08/07/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection top of pizza cooler was holding cheese, cubed ham cubed turkey at 41 F or below. This unit has been corrected. Observed at cook line cooler on the top raw hamburger meat at 47 F, house meats 58 F. Cook stated they are now using time as a control for cut lettuce and tomato. However no written procedures were observed and food was not marked with time it was placed out or time to discard. If you are using time as a control for potentially hazardous cold food. It must be labeled with both the time it was placed out and the time to discard and written procedures stating times food are to be placed out, discarded, not to hold food longer then 4 hours and to discard after the time has elapsed for all foods that are using time as a control. Correct by holding all potentially hazardous cold food at 41 F or below or if switching to time as a control then provide the items listed above.,
- 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)
- Equipment, Utensils, Linens, a
- Comment:
- Observed silverware was stored with food contact surface protected.
- 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
|
07/10/2014 | Follow-up |
- Critical: Ice Used as Exterior Coolant,
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- Observed at time of inspection water bottle stored in ice cooler. Ice was used for food. Water bottle removed. Drain and sanitize th inside of the ice machine. Corrected at time of inspection.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection prep coolers on pizza line holding ham processed cheese, cut lettuce and house dressing at 49 F (both top and bottom of cooler). Prep coolers at cook line holding food at 41 F below but on top observed cut tomato's, cut lettuce, lunch meat, and processed cheese at 55 F. All potentially hazardous cold food should be held at 41 F or below. Correct by repair/replacing coolers so they hold food at 41 F or below. Food had been place in coolers at 1:30 temperatures were retake at 3:00 with same result. Potentially hazardous food moved to walk in cooler for rapid cooling. Correct immediately. A follow up will occur in about 10 days., ,
- 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)
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Observed at time of inspection spoons an knives stored with handles down and food contact surface up. Silver wear should be stored handle up so as to prevent contamination of food contact end. Correct as soon as possible a follow up will occur at the next routine inspection. ,
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection in ladies bathroom no covered trash can for sanitary napkins. Correct by providing a covered trash can for ladies room. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
06/10/2014 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Stored improperly
- Corrections:
- Air dry wiping cloths in manner that does not contaminate other items.
- Comment:
- Observed employees drinking out of pop bottles and containers that had a lid but did not have a handle or a straw. Correct by reminding employees that beverages should be in a container with a lid and a straw or a lid and a handle. Corrected at time of inspection, head chef will remind kitchen staff.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Stored improperly
- Corrections:
- Air dry wiping cloths in manner that does not contaminate other items.
- Comment:
- Observed employees drinking out of pop bottles and containers that had a lid but did not have a handle or a straw. Correct by reminding employees that beverages should be in a container with a lid and a straw or a lid and a handle. Corrected at time of inspection, head chef will remind kitchen staff.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- observed no hand wash sign by the main bar hand sink. Correct by providing. Correct as soon as possible.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- observed no hand wash sign by the main bar hand sink. Correct by providing. Correct as soon as possible.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no covered trash can in women's rest room. Correct by providing. Correct as soon as possible.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no covered trash can in women's rest room. Correct by providing. Correct as soon as possible.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/09/2013 | Routine |
| No violation noted during this evaluation. | 08/22/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN CHUNKS AND HAM CHUNKS AT SALAD / PIZZA PREP RECORDED AT 46F .......MAINTAIN AT 41F OR BELOW
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN CHUNKS AND HAM CHUNKS AT SALAD / PIZZA PREP RECORDED AT 46F .......MAINTAIN AT 41F OR BELOW
- 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, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTEN TIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED......NO DATES OBSERVED ON COOKED CHICKEN, HOUSE MADE DRESSINGS, STUFFED PORTOBELLA MUSHROOMS, AND OTHER POTENTIALLY HAZARDOUS FOODS STORED IN THE 2 WALK IN COOLERS
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTEN TIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED......NO DATES OBSERVED ON COOKED CHICKEN, HOUSE MADE DRESSINGS, STUFFED PORTOBELLA MUSHROOMS, AND OTHER POTENTIALLY HAZARDOUS FOODS STORED IN THE 2 WALK IN COOLERS
- 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
|
06/05/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 1.THE 3 DOOR IN RAIL COOLER WAS AT 43F AND NO FOOD WAS STORED IN THIS COOLER. VIOLATION WAS CORRECTED BY NOT STORING FOOD IN THIS COOLER. 2. THE BAR THREE DOOR IN RAIL COOLER WAS AT 41F AND NO FOOD WAS STORED INSIDE THE COOLER. THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
11/26/2012 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH WASHER WAS NOT SANITIZING THE DISHES PROPERLY. DID NOT NOTICE ANY COLOR CHANGE WITH THE TEST STRIPS. THE OPERATOR MENTIONED THAT IT WAS NOT A HOT WATER SANITIZING MACHINE. SET UP THE 3 COMPARTMENT IN THE MEAN TIME TO SANITIZE THE DISHES. AT THE TIME OF INSPECTION A TECHNICIAN WAS CHECKING THE MACHINE AND FOUND THE SANITIZER TUBE WAS LEAKING THE SANITIZER. IT WAS REPLACED AND NOTICED ABOUT 80 PPM CONCENTRATION. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING TWO COOLERS WERE NOT WORKING PROPERLY. 1. THE 3 DOOR IN RAIL COOLER WAS AT 45F AND THE FETA CHEESE WAS AT 44.6 F AND THE SHRIMP WERE AT 46F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. DISCARD ALL THE FOOD ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. ALL THE PHF ITEMS WERE TRANSFERRED INTO ANOTHER IN RAIL 3 DOOR COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 2. THE 3 DOOR IN RAIL BAR COOLER WAS AT 47F AND THE WHIPPED CREAM WAS AT 47F. THE OPERATOR DISCARDED THAT CAN. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- 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)
|
11/07/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE DRINK DISPENSER HOLDERS WERE SOILED. CLEAN THEM AT LEAST ONCE IN A DAY. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY WASHING, RINSING AND SANITIZING THEM.
- 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
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- KEEP THE MICROWAVE OVENS 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE GASKETS FOR THE COOLER IN FRONT OF THE PIZZA OVEN AND ONE IN THE BAR BY NEXT ROUTINE 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.
|
05/16/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 41F AND THE AMERICAN CHEESE WAS AT 40F. A NEW TIMER WAS INSTALLED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
12/09/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Comment:
- THE SUPERVISOR MR. ANTHONY MATLOCK HAS CHECKED THE CONSUMER ADVISORY AND APPROVED IT. VIOLATION HAD BEEN 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: Food Contact Surfaces and Uten
- Comment:
- THE CUTTING BOARDS WERE RESURFACED AND THE VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- THE ICE MAKER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- 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: Hot and cold holding
- Comment:
- A. THE PIZZZA STATION COOLER WAS AT 48F AND THE COOKED BEEF WAS AT 49.5F. A NEW COMPRESSOR WAS INSTALLED. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD THAT IS ABOVE 41F FOR MORE THAN 4 HOURS A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. B. FRYER STATION COOLER WAS AT 38F AND THE CORN BEEF WAS AT 39F. THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN CORRECTED. C. THE BOILER STATION COOLER WAS AT 38F AND THE CHICKEN WAS AT 38F. TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN CORRECTED.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
12/02/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO ASTERISKS AT ITEMS ON MENUS THAST COULD BE COOKED TO ORDER DISCLOSURE INCLUDES ASTERISKOR STAR NEXT TO THE MENU ITEM REMINDER IS THE NOTATION THAT ALREADY EXISTS ON THE MENUS TODAY TOGETHER THEY ARE CONSUMER ADVISORY PLEASE WRITE IN AS NECESSARY AT ALL ITEMSTHE DISCLOSURES AND/OR REVIEW SECTION 3-603.11 OF THE 1999 FOOD CODE THAT HELP IN COMPLIANCE,
- 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: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- FIVE LARGE CUTTING BOARDS HAVE BECOME DEEPLY SCRATCHED TWO OF THEM ARE RELATIVELY SMOOTH ON THEIR UNDERSIDES THEREFORE, PLEASE BEGIN USING THE SMOOTH SIDES OF THE TWO, AND SAND/PLANE DOWN SMOOTH THE OTHERS OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A) PIZZA STATION RETARDER TESTED 46 F (SHREDDED CHEESE) IN LOWER SECTION B) FRYER STATION RETARDER (N-MOST OF TWO IDENTICAL RETARDERS) TESTED 45 F (FETA, FISH) IN UPPER SECTION C) BROILER STATION RETARDER TESTED 44 F (CHICKEN) IN UPPER SECTION PLEASE CONSIDER USE OF ORIGINAL LIDS AND CONSOLIDATION OF PHF'S AND REMOVAL OF UNNECESSARY ITEMS (SUCH AS BREAD CRUMBS) WHICH MAY IMPEDE AIR FLOW LEFT PIC WITH RISKCONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP PROVIDED MDA TOMATO HANDOUT , ,
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- MACHINE TESTED THREE TIMES AT 10 - 20 PPM CL2 PIC IMMEDIATELY CALLED SERVICE TECH AND HE RETESTED AT MORE THAN 50 PPM CL2, SEE PREVIOUS COMMENT
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- WALK IN COOLER (WIC) DATE MARKING
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- POT ROAST GRAVY WITH DATE MARKS OF 10/31 & 11/4 IS WITHIN THE PARAMETERS OF SEVEN DAY USAGE BUT TODAY IS THE NINTH DAY PLEASE DISCARD, PIC DISCARDED AFTER STATING THAT PRODUCT HAS A SIX WEEK SHELF LIFE
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- kitchen HANDSINK(S)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- SINK ON BOTH THE NORTH AND SOUTH SIDES HAVE NO COLD WATER PLEASE REPAIR IMMEDIATELY
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- WAITSTATION HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE REPAIR AUTOMATIC DISPENSER OF TOWELS AT WAIT SINK
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen HANDSINK(S)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- PLEASE KEEP SINK ACCESSIBLE AT ALL TIMES TO ALLOW FREQUENT HANDWASHING AS REQUIRED BLOCKED BY BREAD BAGS
- 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)
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11/08/2011 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- THE MENU FOLLOWS THE FOOD LAW 2000
- General violation description:
- 3-603.11 - 289.6149. DRAFT IS GIVEN TO ME. VIOLATION HAD BEEN CORRECTED. \
- Critical: Hot and cold holding
- Comment:
- NO FOOD WAS STORED IN THE BOTTOM SHELVES OF THE COOLER. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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06/09/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE UNDER COOKED MENU ITEMS WERE NOT IDENTIFIED WITH AN ASTERISK. ALSO PRINT DISCLOSURE STATEMENT AND THE REMINDER IN OTHER PAGES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. * HAM BURGER'S * FISH FILET * COOKED TO ORDER (DISCLOSURE STATEMENT) NOTICE: " CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELL FISH OR EGGS MAY INCREASE YOUR OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITION." (REMINDER)
- 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: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE UNDER COOKED MENU ITEMS WERE NOT IDENTIFIED WITH AN ASTERISK. ALSO PRINT DISCLOSURE STATEMENT AND THE REMINDER IN OTHER PAGES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. * HAM BURGER'S * FISH FILET * COOKED TO ORDER (DISCLOSURE STATEMENT) NOTICE: " CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELL FISH OR EGGS MAY INCREASE YOUR OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITION." (REMINDER),
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 3 DOOR IN RAIL COOLER WAS AT 48F AND THE PIZZA TOPPING MEAT WAS AT 43F. THAT WAS ONLY ITEM STORED IN THE SHELVES. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 3 DOOR IN RAIL COOLER WAS AT 48F AND THE PIZZA TOPPING MEAT WAS AT 43F. THAT WAS ONLY ITEM STORED IN THE SHELVES. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- A BOTTLE OF WATER IS STORED IN A CONTAINER AND THE CONTAINER WAS STORED ON ICE. DO NOT USE THAT ICE FOR CUSTOMERS.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Slacking
- Items:
- Frozen food(s) for slacking
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- THE TWO DOOR REACH IN TRAULSON FREEZER IS NOT WORKING GOOD SOME FOOD ITEMS ARE MORE THAN 29F. PHF SHALL BE FROZEN SOLID. THE FOOD WAS TRANSFERRED TO ANOTHER FREEZER AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 3-501.12 - Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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06/01/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED. DISH MACHINE REPAIRED AND PROVIDING 50 TO 100PPM 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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12/14/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Station 885, 885 Starkweather, Plymouth, MI 48170 »