- Critical: Cooling Methods
- Comment:
- Corrected Large batches of are cooled usinig shallower pans for items like potato salad, etc. Sliced deli meat is cut in smaller amounts and immediately placed into the the refrigerator to limit time out of refrigeration. Soups and sauces are cooled using an ice wand and the temperature is monitored frequently.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected Ice machine was 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: Hot Water and Chemical
- Comment:
- Corrected Dishmachine was repaired by de-liming components and surface temperature is able to reach 160F.
- 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
- System Maintained in Good Repa
- Comment:
- Corrected Pipe was repaired and is no longer leaking.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/23/2015 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Corrections:
- Utilize metal pans to maximize heat transfer.
- Comment:
- Cooling must be accomplished by placing food in shallow pans, separating into smaller portions, using containers that facilitate heat transfer, or other effective methods in order for temperatures to maintain at 41F or below. Observed items on ice at service counter and items in refrigerator prepared on 3-6 for cafeteria service to be above 41F. These items include: 1. Chicken salad in large plastic container in refrigerator at 54F. 2. Tuna Salad in refrigerator at 52F. 3. Diced chicken in pan at 53F. 4. Sliced deli meats (corned beef & turkey) 50F All items were prepared between 9am to 10am and are being placed at the cafeteria service area. When cooling utilize methods that will facilitate better heat transfer of items such as preparing tuna salad and chicken salad in smaller batches and placing in metal pans instead of large plastic containers with lids. Also placing into the walk in cooler may allow items to cool to 41F or below much faster. When slicing deli meat use shallow pans and portion smaller batches at a time. ,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The food-contact surfaces of equipment must be kept clean to sight and touch. Observed the ice machine has some build up of mold around the chutes. Clean and sanitize food-contact areas to avoid a build up of mold or other bacteria. ,
- 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- After being cleaned the surfaces of utensils must be sanitized in hot water that allows the surface temperature to reach 160F. Observed the surface temperature of utensils not reaching 160F as measured by temperature indicator. Repair dish machine and set up and use 3-Compartment sink to wash, rinse and sanitize dishes and utensils until repair is complete. ,
- 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, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Not marked with a consume by date
- Corrections:
- Discard.
- Comment:
- Ready to eat potentially hazardous food must be discarded if it exceeds the date that it must be consumed, sold, or discarded by. And if it is in a package or containier that does not have a date. Observed in house prepared items in walk in cooler beyond consume by date. Sweet & sour sauce with a prepare date of 2-11, tarter sauce dated 2-19, pizza sauce dated 2-27. Also there was a container of two shelled, boiled eggs on display for customers during themorning service, without a date prepared to to discard. Potentially hazardous items prepared in house must not exceed the 7 day period from date prepared to date the item must be consumed, sold or discarded by (ie. 3-6 to 3-12). Potentially hazardous items on display must bear a date or day. At time of inspection items held beyond discard dates wer discarded and new batches were prepped. , Corrected Observed items in house, prepared items are not held longer than a period of 7 days. No items were beyond expiration date.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good repair. Observed at prep sink the drain pipe at the connector has a leak. Maintain in good repair.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/06/2015 | Routine |
| No violation noted during this evaluation. | 10/23/2014 | Follow-up |
| No violation noted during this evaluation. | 09/15/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed drain flies throughout the kitchen. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed inaccurate metal stem thermometer used for checking food temperatures. Thermometers must be accurate. Repair or replace the metal stem thermometer.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the dishroom handsink. Provide soap in dispenser at handsink.
- 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)
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed hot and cold water shut off for the mop sink. Plumbing must be maintained. Repair the mop sink to provide hot and cold water.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/04/2014 | Routine |
- Good Repair and Proper Adjustm
- Comment:
- Observed the following items: loose electrical outlet at the steamtable and a missing handle for the vegetable soup container. Equipment must be in good condition. Repair or replace the loose electrical outlet and replace the missing handle on soup container.
- 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.
|
02/21/2014 | Routine |
| No violation noted during this evaluation. | 09/27/2013 | Follow-up |
| No violation noted during this evaluation. | 09/03/2013 | 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:
- Observed sliced tomatoes in the True reach-in cooler behind the salad cooler at 46 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler to provide food temperatures below 41 degrees F. Discard tomatoes after 4 hours in the temperature danger zone of 41-135 degrees F.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing handle knob for the vegetable soup lid. Replace with a new handle knob.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometer for the Randell reach-in cooler at cookline across from the front counter. A conspicuous thermometer was provided in my presence. Violation corrected.
- 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)
|
08/22/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled can opener blade and holder. Food contact equipment must be kept clean. These items were cleaned to sight and touch in my presence. Violation corrected.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
02/28/2013 | Routine |
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- NO EXPIRED FOODS.....YOGURT DISCARD DATE IS TODAY...END OF DAY.
- 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
|
09/13/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- OPERATOR HAS PROVIDED DATES ON FOODS WHERE 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.
- 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:
- CHEMICALL SANITIZER AT 200 PPM AS REQUIRED
- 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
|
08/20/2012 | Follow-up |
- 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 DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED.......NO DISCARD DATES ON HARD BIOLED EGGS IN SMALL CUSTOMER SERVE BY COOLER.......NO DISCARD DATES ON MANY POTENTIALLY HAZARDOUS FOODS PREPARED.......NO DATES ON HARD SALAMI ....OPENED AND RESEALED OR WRAPPED AND NO DATES ON LARGE TRAY OF BBQ COOKED CICKEN FILLETS. ENSURE EMPLOYEES USE THE SAME METHOD OF DATING.......SOME FOODS HAVE PREP DATE (IE TUNA SALAD DATED 7-31) AND OTHER FOODS (IE DATED 8-8).......USE THE SAME METHOD OF DATING ,,,,,,,ALL EMPLOYEES MUST BE TRAINED TO DATE THE SAME WAY. RECOMMEND USING BOTH DATES ( IE 8-5 TO 8-11) ,
- 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)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- DISCONTINUE STORAGE OF WATER (CASE OF WATER) UNDER RAW EGGS IN WAQLK IN COOLER.......STORE RAW ANIMAL MFOODS ON BOTTOM SHELF......SEPARATE FROM OTHER FOODS CORRECTED AT TIME OF VIST BY RELOCATING WATER TO ANOTHER LOCATION AWAYU FROM RAW EGG AND ANIMAL FOOD STORAGE.,
- 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:
- Quaternary ammonia solution
- Comment:
- NO SANITIZER SET UP AT 3 COMPARTMENT SINK.......PROVIDE SANTIATION RINSE ....AT MANUFACTURES SPECIFICATIONS......USUALLY ABOUT 200 PPM. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM,
- 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
|
08/06/2012 | Routine |
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHWASHER IS NOW ACHIEVING MINUMUM TEMPERATURE TO PROPERLY SANITIZE EQUIPMENT
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- QUAT DISPENSER IS CALIBRATED TO DISPENSE 200PPM
- 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
|
02/21/2012 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- HOT SANITIZATION WAS NOT ADEQUATE TO MELT THERMOLABEL AND PROVIDE PROPER SANITTIZATION........ MACHINE RINSE TEMP MAX WAS 1760F AFTER NUMEROUS RUNS. SET UP SANITZATION SINK AT 200PPM QUAT OR 50-100PPM BLEACH AND WATER FOR MANUEL SANITIZATION OF ALL EQUIPMENT AND UTENSILS. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Comment:
- QUATERNARY AMMONIUM SANITIZATION RINSE WAS NOT CALIBRATED TO ACHIEVE THE MINUMUM 200PPM REQUIRED FOR PROPER SANITIZATION OF EQUIPMENT.......ADD SANITIZER TO INCREASE THE CONCENTRATION AND RECALIBRFETE THE DISPENSER TO ACHIEVE MANUFACTURES SPECIFCATIONS OR 200PPM.,
- 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
|
01/24/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALL TEMPERATURES 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: Methods-Hot Water and Chemical
- Comment:
- DISHWASHER IS PROPERLY SANITIZING USING HEAT....TEST STRIP MELTED FIRST TIME THOUGH
- 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
|
08/04/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TUNA SALAD RECORDED AT 50F.........SALAMI AT 48F...AT PREP FOOD ASSEMBLE LINE COOLERS MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- HIGH TEMP DISHWASHER FAILED TO MELT THERMOLABEL WHICH IS THE CRITERIA FOR ADEQUATE HIGH TEMP SANITIZING......ENSURE MACHINE IS ACHIEVING THE WASH TEMP, RINSE TEMP, AND DURATION TO MELT THERMOLABEL WAX WHICH HAS A MELTING POINT OF 160F. ENSURE ALL EQYUIPMENT AND UTENSILS ARE CHEMICALLY SANITZED AT 3 COMPARTMENT SINK UNTIL DISHWASHER SANITIZATION HAS BEEN ADDRESSED AND CORRECTED.,
- 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
|
07/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/27/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CAESAR DRESSING RECORDED AT 62F AT FRONT REACH IN COOLER WHICH IS LEAKING WATER ......NOTE MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.......DO NOT STORE POTENTIALLY HAZARDOUS FOODS AT THE REACH IN COOLER ABOVE UNTILL REPAIRED AND IS CAPABLE OF OF MAINTAINING 41F OR BELOW. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON ...FAX @ 734-727-7165.
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, RESPONSIBILITY TO REPORT ILNESSES AND SYMPTOMS......OPERATOR WAS NOT AWARE OF THE REQUIRED REPORTING OF ILLNESSES WITH DIARRHEA AND VOMITING ON AN EMPLOYEES DAY OFF........PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION, TRAINING, AND DOCUMENTATION./ ALSO PROVIDED FOODBORNE ILLNESS/ RETURN TO WORK CRITERIA HANDOUT.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED IN SANITATION RINSE DURING DISHWASHING PROCEDURES AT VISIT.....ENSURE ALL UTENSILS AND EQUIPMENT WASHED AND SANITZED AT 3 COMPARTMENT SINK ARE PROPERLY SANITZED BEFORE USING FOR FOOD PREPARATION. HIGH TEMP. MACHINE WAS SHUT DOWN FOR END OF DAY......WILL TEST ST THE FOLLOW UP VISIT.
- 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
|
07/30/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. SPRAY NOZZLE PROPERLY AIR GAPPED. RISK CONTROL PLAN RECEIVED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Hot and cold holding
- Comment:
- CORRECTED. SALAD TOP PREP HAD DICED TURKEY 39F, DICED TOMATOES 36F, TUNA SALAD 38F, CHICKEN SALAD 33F. TRAULSEN HAD PASTA SALAD 40F. GRILL AREA TUNA SALAD 37F. 2-DOOR TRAULSENS IN KITCHEN - CAESAR DRESSING 41F, ASIAN DRESSING 40F, TURKEY 38F, CORNED BEEF 39F. COOLERS REPAIRED. PREP LINE HAS EVERYTHING ON ICE BATH. RISK CONTROL PLAN RECEIVED. LOGS TAKEN 2X DAILY.
- 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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02/22/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Sterling Services Comerica Loc, 39200 W. Six Mile Rd, Livonia, MI 48152 »