- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- EGGS OBSERVED STORED ON TOP SHELF ABOVE MANY FOODS IN WALK IN COOLER TODAY. ALL RAW FOODS SHALL BE SEPARATED FOR FOOD SAFETY. SEPARATE EGGS IMMEDIATELY., CORRECTED-EGGS SEPARATED TODAY.
- 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
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE COOKLINE COOLER DOOR STAYS OPEN AND NEEDS TO BE ADJUSTED TO STAY CLOSED. ALL EQUIPMENT SHALL BE IN GOOD CONDITION. REPAIR COOLER DOOR WITHIN 90 DAYS.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
07/24/2014 | Routine |
- Critical: Capacity
- Comment:
- CORRECTED: AN ADDITIONAL 50-GALLON HOT WATER TANK HAS BEEN INSTALLED FOR SERVICE TO THE BAR AND RESTROOMS ONLY.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Hot Water and Chemical
- Comment:
- CORRECTED: THE BAR GLASS WASHER IN NOW PROPERLY SANITIZING
- 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 Machines, Automati
- Comment:
- CORRECTED: A WORKING SANITIZER ALARM HAS BEEN PROVIDED
- General violation description:
- 4-204.117 - A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS
- Floor and Wall Junctures, Cove
- Comment:
- CORRECTED: COVE BASE HAS BEEN INSTALLED WITHIN BOTH RESTROOMS.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Floors, Walls, and Ceilings
- Comment:
- CORRECTED: THE PIPE CHASE HAVE BEEN FOAMED SEALED AND TRIMMED TO A CLEANABLE SURFACE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED: THE CONDENSATE DRAIN LINE HAS BEEN PLUMBED TO EVAPORATOR PAN.
- 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
- Comment:
- CORRECTED: HAND WASH REMINDER SIGNS HAVE BEEN POSTED ALL HAND WASH STATIONS
- 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
- Comment:
- CORRECTED: COVERED WASTE RECEPTACLES HAVE BEEN PROVIDED FOR THE WOMENS RESTROOM.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
07/11/2014 | Follow-up |
- Cleaning, Frequency and Restri
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- The kitchen floor was soiled. Keep it 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Ice formed on the floor and on the fan unit. Get it repaired.
- 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.
- Cleaning, Frequency and Restri
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- The kitchen floor was soiled. Keep it 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Ice formed on the floor and on the fan unit. Get it repaired.
- 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.
|
01/27/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 1. DELFIELD 3 DOOR IN RAIL COOLER WAS AT 41F AND THE SOUR CREAM WAS AT 39F AND THE CHICKEN WAS AT 42F. THE TEMPERATURE WAS LOWERED AND AT THE TIME OF ROUTINE INSPECTION THE KITCHEN WAS AT 105F INSIDE THE KITCHEN. VIOLATION HAD BEEN CORRECTED. 2. THE DELL 2 DOOR REACH IN COOLER WAS AT 38F AND THE FETA CHEESE WAS AT 38.3 F. NOTHING WAS DON E TO THE COOLER. THE VIOLATION HAD BEEN CORRECTED. 3. THE WALK IN COOLER WAS AT 34F AND THE PEPPERONI WAS AT 37F. NOTHING WAS DONE TO 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 1. DELFIELD 3 DOOR IN RAIL COOLER WAS AT 41F AND THE SOUR CREAM WAS AT 39F AND THE CHICKEN WAS AT 42F. THE TEMPERATURE WAS LOWERED AND AT THE TIME OF ROUTINE INSPECTION THE KITCHEN WAS AT 105F INSIDE THE KITCHEN. VIOLATION HAD BEEN CORRECTED. 2. THE DELL 2 DOOR REACH IN COOLER WAS AT 38F AND THE FETA CHEESE WAS AT 38.3 F. NOTHING WAS DON E TO THE COOLER. THE VIOLATION HAD BEEN CORRECTED. 3. THE WALK IN COOLER WAS AT 34F AND THE PEPPERONI WAS AT 37F. NOTHING WAS DONE TO 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)
|
07/29/2013 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP WAS AVAILABLE AT THE HAND WASH STATION IN THE BAR. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- 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)
- 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 COOLERS WERE NOT MAINTAINING 41F OR LOWER. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F. DO NOT STORE ANY PHF IN THESE COOLERS UNTIL THEY MAINTAIN 41F OR LOWER. 1. DELFIELD 3 DOOR, TWO DRAWER IN RAIL COOLER: THE COOLER WAS AT 57F AN D THE BEEF WAS AT 53F, THE AMERICAN SHREDDED CHEESE WAS AT 52F. ALL THE POTENTIALLY HAZARDOUS FOOD WAS ABOVE 49F. ALL PHF WAS DISCARDED. 2. THE DELL 2 DOOR IN RAIL COOLER WAS AT 63F AND THE BEEF WAS AT 49F, BACON WAS AT 32F (ALLOWED TO STORE IN FREEZER), TWO PACKAGES OF HAMBURGERS AT 48F. AMERICAN CHEESE WAS AT 48F, SEVERAL OTHER MEATS WERE AT ABOVE 48F 56F. ALL OF THEM WERE DISCARDED. 3. THE WALK IN COOLER WAS AT 46F AND THE HAM WAS AT 46F, SHREDDED AMERICAN CHEESE WAS AT 46F. THE LETTUCE AND ALL THE PHF WAS DISCARDED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. THE THERMOMETERS WERE CALIBRATED AND ONE WASAT 32F AND THE SECOND ONE AT 36F. THE EMPLOYEES THERMOMETER WAS AT 30F. THE PHF WAS RECHECKED WITH THE THERMOMETER THAT WAS AT 32F. ,
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP WAS AVAILABLE AT THE HAND WASH STATION IN THE BAR. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- 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)
- 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 COOLERS WERE NOT MAINTAINING 41F OR LOWER. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F-135F. DO NOT STORE ANY PHF IN THESE COOLERS UNTIL THEY MAINTAIN 41F OR LOWER. 1. DELFIELD 3 DOOR, TWO DRAWER IN RAIL COOLER: THE COOLER WAS AT 57F AN D THE BEEF WAS AT 53F, THE AMERICAN SHREDDED CHEESE WAS AT 52F. ALL THE POTENTIALLY HAZARDOUS FOOD WAS ABOVE 49F. ALL PHF WAS DISCARDED. 2. THE DELL 2 DOOR IN RAIL COOLER WAS AT 63F AND THE BEEF WAS AT 49F, BACON WAS AT 32F (ALLOWED TO STORE IN FREEZER), TWO PACKAGES OF HAMBURGERS AT 48F. AMERICAN CHEESE WAS AT 48F, SEVERAL OTHER MEATS WERE AT ABOVE 48F 56F. ALL OF THEM WERE DISCARDED. 3. THE WALK IN COOLER WAS AT 46F AND THE HAM WAS AT 46F, SHREDDED AMERICAN CHEESE WAS AT 46F. THE LETTUCE AND ALL THE PHF WAS DISCARDED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. THE THERMOMETERS WERE CALIBRATED AND ONE WASAT 32F AND THE SECOND ONE AT 36F. THE EMPLOYEES THERMOMETER WAS AT 30F. THE PHF WAS RECHECKED WITH THE THERMOMETER THAT WAS AT 32F. ,
- 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)
|
07/17/2013 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- DID D NOT NOTICE ANY DRAIN FLIES. THE FLOOR DRAIN AND THE AREA WAS KEPT CLEAN AND USED THE FLY ATTRACTER PROVIDED BY THE BEER CO. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Handwashing Sinks
- Comment:
- NOTHING WAS DONE TO INSTALL THE HAND WASH STATION. INSTALL A TEMPORARY HAND WASH STATION UNTIL THE PERMANENT HAND WASH STATION IS INSTALLED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Repairing
- Comment:
- THE FLOOR WAS PAINTED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/30/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- NOTICED DRAIN FLIES (GNATS) IN THE BAR AREA. CLEAN THE DRAIN WITH A WIRE BRUSH AND TREAT IT WITH BLEACH. THE EXCESS BEER COLLECTING BUCKET SHOULD BE CLEANED MORE FREQUENTLY. KEEP ALL THE FOOD CONTACT SURFACES CLEAN. A FOLLOW UP INSPECTION WILL BE CONTACTED WITH IN 10 DAYS.,
- 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: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- THE BOTTOM SHELF OF THE 2 DOOR DELFIELD REACH IN COOLER WAS DIRTY WITH BLOOD. CLEAN, WASH, RINSE AND SANITIZE THE SHELF. AT THE TIME OF INSPECTION IT WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Handwashing Sinks
- Items:
- Handwashing sink(s)
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- THE FRONT BAR HAD NO HAND WASH SINK AND THE EMPLOYEE MENTIONED THAT THEY USE SANITIZER. USING SANITIZER IS A TEMPORARY SOLUTION. INSTALL A HAND WASH SINK AND A DUMP SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- CLEAN THE HOOD FILTERS IN THE KITCHEN TO PREVENT HEALTH HAZARDS AND TO PREVENT FIRE ACCIDENTS.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- KEEP THE FLOOR CLEAN UNDER THE EQUIPMENT IN THE KITCHEN.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- NO FLOOR TILES IN THE BAR LOCATED IN THE SIDE ROOM. INSTALL THE TILES TO MAKE THE FLOOR SMOOTH AND EASILY CLEANABLE.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/15/2013 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- CORRECTED BY ELIMINATING THE FLIES, AND CLOSING THE EXTERIOR DOORS..
- 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
|
10/22/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING DAIRY PRODUCT AT 41F - 34F OBSERVED.
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY PROVIDING 100PPM CHLORINE SANITIZER IN DISH 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
|
10/03/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Kitchen/ Food Prep Area Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 2 CARTONS OF ICE CREAM MILK (ISLAND OASIS) WERE AT 49F AND 50F IN 3-DOOR BEVERAGE AIR BAR COOLER. HOLD AT OR BELOW 41F. THE ICE CREAM WAS DISCARDED. COMPLETE RISK CONTROL PLAN.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- KITCHEN DISH MACHINE CHLORINE TESTED AT 10PPM. PROVIDE 50 TO 100PPM. SANITIZE IN 3-COMP SINK UNTIL REPAIRED. COMPLETE 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
|
07/30/2012 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- CORRECTED BY CONTROLLING DRAIN FLY PRESENCE, AND REDUCING HARBORAGE CONDITIONS TO A MINIMUM.
- 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: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F IN THE PREP COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOOD.
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY PROVIDING 100 PPM CHLORINE SANITIZER.
- 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
|
03/07/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE HAS OLD DEBRIS. THE BULK FOOD BINS ARE NOT CLEAN. PANS STORED UNCLEAN UNDER THE BREAD SHELF NEAR THE PIZZA COOLER.
- 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: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- bar(s) Kitchen Area
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED DRAIN FLIES A THE BAR, AND NEAR THE EMPTY BEER BOTTLE STORAGE AREA. ELIMINATE THE FLIES.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Kitchen/ Food Prep Area Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE COOK LINE PREP COOLER: 1) BOTTOM: RAW AND COOKED CHICKEN AT 53F, COOKED STEAK SLICED 55F, RAW HAMBURGER 52F. ALL WERE DISCARDED VOLUNTARILY. 2) TOP OF COOLER: PROVOLONE CHEESE 50F WAS DISCARDED, SALSA 48F AND MIXED COLBY CHEESE 46F WERE MOVE TO A 41F COOLER. HOLD AT OR BELOW 41F TO REDUCE THE RISK OF BACTERIAL CONTAMINATION.,
- 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: Package Integrity
- Items:
- Food package(s)
- Locations:
- walk-in freezer
- Problems:
- Water damaged
- Corrections:
- Dispose of.
- Comment:
- THE WALK IN FREEZER HAS DRIPPED CONDENSATE ONTO PACKAGES OF BREAD/BUNS (ICE-COVERED). DISPOSE OF THAT FOOD. CORRECTED BY DISCARDING. MOVE ALL FOOD AWAY FROM THE DRIPPAGE.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- FETA CHEESE (USED IN SALADS), COOKED CHICKEN AND STEAK, POT-STICKERS, CHEESE STICKS IN THE KITCHEN COOLERS AND HALF&HALF CREAM IN THE BAR COOLER WITHOUT DATE OF CONSUMPTION MARKING. DATE MARK AS STATED TO REDUCE THE RISK OF LISTERIA BACTERIA THAT CAN GROW IN COOLERS AN CAN BE FATAL.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE CHLORINE SANITIZER TESTED AT 0 PPM. MAINTAIN AT 50-100 PPM. CORRECTED BY PRIMING THE MACHINE AND PROVIDING 50 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Kitchen Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE STOVE KNOBS AND REACH IN COOLER HANDLES TO PREVENT CROSS CONTAMINATION. CLEAN THE PIZZA OVEN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE WALL AT THE 3-C SINK (MOLD LIKE DEBRIS).
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) REPAIR THE WALK IN FREEZER DRIPPING ONTO THE FLOOR AND ONTO FOOD. 2) REPAIR/REPLACE, AND MAINTAIN THE COOK LINE PRE COOLER TO HOLD FOOD AT OR BELOW 41F. *DO NOT USE UNTIL REPAIRED. RE-CAULK THE 3-C SINK BACK-SPLASH - WALL JUNCTURE.
- 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.
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01/23/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING AND MAINTAINING THE POP GUNS, HOLDERS AND ICE MACHINE AND NO DEAD DRAIN FLIES OBSERVED IN THE HOLDERS.
- 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: Controlling Pests
- Comment:
- CORRECTED BY ELIMINATING THE FLIES. HARBORAGE CORRECTED BY CLEANING AND REPAIRING FLOOR AND CLOSING DOOR.
- 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
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09/07/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOT CORRECTED: THE POP GUN HOLSTERS AT THE BAR HAVE SLIME AND DRAIN FLIES - CLEAN EVERY DAY AND SANITIZE AFTER WASHING AND RINSING. ONE OF THE HOLSTERS HAS STANDING DEBRIS LIQUID AND THE POP DISPENSER IS STORED IN THE DEBRIS. CLEAN OR REPLACE THE DRAIN HOSE (PROBABLY FULL OF SLIME) WITHIN ONE WEEK. COMPLETE RISK CONTROL PLAN FOR CLEANING AND FAX WITHIN 2 DAYS. THE ICE MACHINE AND CAN OPENER ARE CURRENTLY CLEAN. CORRECT VIOLATION WITHIN 1 WEEK OR AN OFFICE CONSULTATION WILL BE CALLED.,
- 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: Controlling Pests
- Comment:
- NOT CORRECTED: OBSERVED FLIES SWARMING OUT OF THE POP GUN HOLSTER AT THE BAR. DRAIN FLIES OBSERVED ON STORED ONIONS - DISCARD THE ONIONS, ALSO ON ONIONS IN GARBAGE BOX - DISCARD. ALSO OBSERVED IN CORNER AREA NEAR ICE MACHINE AND MOP/UTILITY ROOMS AND IN HAMPER. OBSERVED HOUSE FLIES IN THE KITCHEN. CORRECT THE FOLLOWING INSECT HARBORAGE CONDITIONS: COVER GARBAGE CANS, KEEP BAR POP EQUIPMENT CLEAN, CLEAN THE POP SPILLAGE IN POP STORE ROOM, REMOVE STANDING WATER IN THE MOP/UTILITY ROOM, AIR DRY THE MOPS, COVER THE HAMPER (SEAL). THE REAR DOOR IS WIDE OPEN - KEEP CLOSED. STORE THE ONIONS IN THE WALK-IN COOLER. CLEAN THE DRAINS - USE DEGREASER AND A BRUSH. REPAIR MISSING TILE - UTILITY ROOM. IT IS RECOMMENDED TO HIRE A PROFESSIONAL PEST CONTROL OPERATOR. CORRECT VIOLATION WITHIN 1 WEEK OR AN OFFICE CONSULTATION WILL BE CALLED.,
- 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: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT/BELOW 41F - DAIRY PRODUCTS AT BAR.
- 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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08/17/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- bar(s) Pop Guns/holsters
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE POP GUN HOLDERS HAVE SLIME AND DEAD DRAIN FLIES. CLEAN NOW AND KEEP CLEAN. THE ICE MACHINE HAS MOLD OR SLIMY DEBRIS. CLEAN AND KEEP CLEAN. INCREASE CLEANING FREQUENCY. THE CAN OPENER HAS OLD DEBRIS BUILD UP. CLEAN AND KEEP CLEAN AFTER EACH USE., ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- bar(s) Kitchen Area
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- DRAIN FLIES OBSERVED THROUGHOUT THE FACILIITY: AT THE BAR, ESPECIALLY AROUND THE POP GUNS. IN THE KITCHEN. IN THE UTILITY ROOM. ON THE MOP. NEAR THE RAG HAMPER. UNDER AND AROUND THE ICE MACHINE, STANDING WATER AREA UNDER THE MATS., ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Bar Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE BAR CHEST COOLER: HALF&HALF CREAM AND WHIPPED CREAM AT 49F. HOLD AT OR BELOW 41F. BOTH WERE DISCARDED. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Kitchen Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE OUTSIDE OF THE PIZZA OVEN ESPECIALLY THE CONVEYOR DRIVES AND AROUND THE OVEN OPENING. CLEAN THE COOK LINE EQUIPMENT AS DISCUSSED, INCLUDING THE CASTERS TO HELP PREVENT FLIES. CLEAN THE COOLER HANDLES AND STOVE KNOBS TO MINIMIZE THE RISK OF CROSS CONTAMINATION OF FOOD, AFTER TOUCHING WITH HANDS/GLOVES.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- REMOVE MOISTURE FROM UNDER MATS AND CLEAN. REMOVE STANDING WATER FROM THE FLOOR OF THE UTILITY ROOM, AND CLEAN TO HELP MINIMIZE THE PRESENCE OF FLIES.
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- AIR DRY THE MOP TO HELP PREVENT DRAIN FLIES, AND TO MINIMIZE THE RISK OF SPREADING MOLD/BACTERIA WHEN MOPPING.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- THE REAR DOOR IS PROPPED OPEN: KEEP CLOSED TO HELP PREVENT PEST ENTRY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- utility room
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE FLOOR HAVING STANDING WATER.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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07/26/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALL FOODS STORED 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)
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04/20/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOOD/ READY TO EAT STORED 24 HOURS OR MORE IN COOLERS.......HAM SLICED , SALAMI SLICED , AND STEAK CHUNKS OBSERVED WITHOUT DATEMARKING SUBMIT RISK CONTROL PLAN
- 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: 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
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02/01/2011 | Follow-up |
- Critical:
- Items:
- Raw animal food(s)
- Locations:
- Cooler/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:
- , RAW FISH STORED NEXT TO RAW CHICKEN AND UNDER GROUND ROUND IN WALK IN COOLER......STORE RAW WHOLE BEEF, PORK , AND SEAFORD ABOVE GROUND ROUND AND GROUND ROUND ABOVE OR SEPARATED BY BARRIER OR SPACE FROM RAW CHICKEN SUBMIT RISK CONTROL PLAN FOR REPREAT CRITICAL ITEM....FAX 734-727-7165 TO MWALTON
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BAGGIED LUNCH MEATS RECORDED AT 54F AT TOP UNIT OF REACH IN COOLER .......MAINTAIN ALL POTENTIALY 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BAGGIED LUNCH MEATS RECORDED AT 54F AT TOP UNIT OF REACH IN COOLER .......MAINTAIN ALL POTENTIALY 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BAGGIED LUNCH MEATS RECORDED AT 54F AT TOP UNIT OF REACH IN COOLER .......MAINTAIN ALL POTENTIALY 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- Cooler/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:
- , RAW FISH STORED NEXT TO RAW CHICKEN AND UNDER GROUND ROUND IN WALK IN COOLER......STORE RAW WHOLE BEEF, PORK , AND SEAFORD ABOVE GROUND ROUND AND GROUND ROUND ABOVE OR SEPARATED BY BARRIER OR SPACE FROM RAW CHICKEN SUBMIT RISK CONTROL PLAN FOR REPREAT CRITICAL ITEM....FAX 734-727-7165 TO MWALTON,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- Cooler/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:
- , RAW FISH STORED NEXT TO RAW CHICKEN AND UNDER GROUND ROUND IN WALK IN COOLER......STORE RAW WHOLE BEEF, PORK , AND SEAFORD ABOVE GROUND ROUND AND GROUND ROUND ABOVE OR SEPARATED BY BARRIER OR SPACE FROM RAW CHICKEN SUBMIT RISK CONTROL PLAN FOR REPREAT CRITICAL ITEM....FAX 734-727-7165 TO MWALTON, ,
- 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
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- SEAL OUTER OPENINGS AT BOTTOM OF BACK DOOR .........PROVIDE WEATHER STRIPPING OR DOOR SWEEP CAPABLE OF SEALING OFF OPENING AT THE BOTTOM OF THE DOOR WHEN FULLY CLOSED.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- SEAL OUTER OPENINGS AT BOTTOM OF BACK DOOR .........PROVIDE WEATHER STRIPPING OR DOOR SWEEP CAPABLE OF SEALING OFF OPENING AT THE BOTTOM OF THE DOOR WHEN FULLY CLOSED.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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01/13/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about T C Gators, 42775 Ford, Canton, MI 48187 »