- Critical: Potentially Hazardous Food (Ti
- Comment:
- DICED TOMATOES WERE 37 F , SLICED TOMATOES 32 F, AND MAYO 27 F INSIDE REACH-IN COOLER. PERSON-IN-CHARGE HAS ADJUSTED THE THERMOSTAT AND KEEPS COOLER ON 24 HOURS. 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)
|
08/14/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED CHLORINE SANITIZER ON GLASS DISH WASHER BELOW 50 PPM. CHLORINE SANITIZING SOLUTION SHALL BE BETWEEN 50 PPM AND 100 PPM. PERSON-IN-CHARGE(PIC) PRIMED MACHINE TO REACH 50 PPM. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED DICED AND SLICED TOMATOES AT 46 F, COLE SLAW 47 F, MAYO 48 F, AND THOUSAND ISLAND IN-HOUSE DRESSING AT 46.4 F IN THE REACH-IN COOLER ACROSS FROM GRILL AREA. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED AT 41 F OR LESS. DISCARD PHF WITHIN 4 HOURS. KEEP PHF AT 41 F OR LESS. FOLLOW UP WITHIN 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)
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED PACKAGES OF CIGARETTE CARTONS IN GRILL AREA. PERSONAL ITEMS SHALL HAVE A DESIGNATED AREA. EMPLOYEES REMOVE ITEMS FROM FOOD AREA. CORRECTED.
- 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
|
07/31/2014 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics cleaner
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED UNLABELED SPRAY BOTTLE OF GLASS CLEANER IN DISH AREA., LABEL PROVIDED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
|
07/30/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- KEEP EMPLOYEE BEVERAGE CUPS COVERED, WITH LIDS AND STRAWS AT ALL TIMES. CUPS WERE FOUND UNCOVERED ON COOKLINE TODAY. LIDS AND STRAWS PREVENT CONTAMINATION FROMM SALIVA ON A SWEATING CUP. CORRECT PRACTICE IMMEDIATELY., CORRECTED TODAY, CUPS DISCARDED.
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REPLACE SOAP DISPENSER BY ICE MACHINE HANDSINK. NO SOAP AT SINK TODAY. PROVIDE SOAP AT ALL TIMES FOR PROPER HANDWASHING. RECHECK IN 6 MONTHS, NEXT INSPECTION.
- 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)
- Light Bulbs, Protective Shield
- Items:
- Infrared/heat light shielding
- Locations:
- light shield (s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REPAIR LIGHT SHIELDS IN WALK IN COOLER AND WALK IN FREEZER. SHIELDS ARE FILLED WITH WATER TODAY. CLEAR SHIELDS OF WATER, REPAIR TO ELIMINATE CONDITION. REPLACE MISSING LIGHT SHIELD IN KITCHEN BY DISH AREA BY NEXT INSPECTION. RECHECK IN 6 MONTHS, REPEAT VIOLATION.
- 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
|
07/19/2012 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- DISH/GLASS WASHER AT BAR HAS 100PPM CHLORINE TODAY. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
08/15/2011 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- glasswasher
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- AT TIME OF INSPECTION THERE WAS NO CHLORINE IN GLASSWASHER AT BAR. REPAIR IMMEDIATELY, DO NOT USE UNTIL REPAIRED, SEND ALL GLASSES THROUGH KITCHEN DISHWASHER.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN INTERIOR OF KEG COOLERS, KEG COOLERS HAVE STANDING WATER AT CONCESSION STAND AT GRILL BAR. CLEAN REGULARLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR LIGHT FIXTURES IN WALK IN COOLER THAT ARE FULL OF CONDENSATION, SEAL TO PREVENT WATER FROM COMING IN CONTACT WITH ELECTRICAL.
- 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:
- Infrared/heat light shielding
- Locations:
- light shield (s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REPLACE LIGHT SHIELD MISSING IN KITCHEN BY NEXT INSPECTION.
- 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided At hand sink
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS FOR GLASS WASHER AT BAR.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
07/26/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the walk-in cooler floor. Clean the utensil drawer where whisks are stored.In the snack bar clean the wooden condiment cabinet. Clean the banquet hall bar.
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Locations:
- kitchen
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- On the can rack was 1 can of rice pudding with a rim, seam dent. Can was removed for return to purveyor for credit or replacement., Can was removed - corrected.
- 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.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the walk-in cooler floor. Clean the utensil drawer where whisks are stored.In the snack bar clean the wooden condiment cabinet. Clean the banquet hall bar.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- The pitcher in the pan of tomato soup had the handle in the soup.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored soiled
- Corrections:
- Keep clean.
- Comment:
- refrain from leaving soiled, wet wiping cloths in the rails of the hall bar.
- 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
|
07/12/2010 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE BAR GLASS WASHER IS NOT SANITIZING PROPERLY. TEST STRIPS DO NOT INDICATE THE PRESENCE OF SANITIZER AT THE END OF THE CYCLE. REPAIR THE MACHINE, USE THE KITCHEN WAREWASHER UNTIL GLASS WASHER WORKS CORRECTLY.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE BAR GLASS WASHER IS NOT SANITIZING PROPERLY. TEST STRIPS DO NOT INDICATE THE PRESENCE OF SANITIZER AT THE END OF THE CYCLE. REPAIR THE MACHINE, USE THE KITCHEN WAREWASHER UNTIL GLASS WASHER WORKS CORRECTLY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- kitchen Walk-in cooler
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE WALK-IN COOLER A TRAY OF RAW BURGERS ARE HELD ABOVE TRAYS OF PORTIONED DELI MEATS. A PAN OF RAW , BAGGED STEAKS ARE NEXT TO PANS OF VEGETABLES. RE-ARRANGE THE WALK-IN COOLER.
- 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:
- kitchen Walk-in cooler
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE WALK-IN COOLER A TRAY OF RAW BURGERS ARE HELD ABOVE TRAYS OF PORTIONED DELI MEATS. A PAN OF RAW , BAGGED STEAKS ARE NEXT TO PANS OF VEGETABLES. RE-ARRANGE THE WALK-IN COOLER.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- REMOVE MOLD FROM DOOR SEAL GASKETS ON ALL REACH-IN COOLERS AND FREEZERS.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE KITCHEN BOX FAN.
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- REFRAIN FROM STORING THE BOX OF RAW POTATOES UNDER THE HANDWASH SINK WHERE THEY ARE SUBJECT TO SPLASH OF WATER AND SOAP.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REPLACE MISSING THERMOMETERS IN THE SNACKBAR REFRIGERATOR AND IN THE KITCHEN REACH-IN COOLERS AS NEEDED.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- snack bar
- Problems:
- Stored on
- Comment:
- IN THE SNACKBAR PREP ROOM DO NOT SET THE WIPING CLOTH CONTAINER ON THE FLOOR.
- 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
|
07/15/2009 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- THE SNACK BAR ICE MACHINE DRAINLINES ARE NO LONGER ALIGNED PROPERLY OVER THE FLOOR DRAIN. THE STYROFOAM CUP USED TO DEFLECT THE DRAIN WATER TO THE FLOOR DRAIN MUSTBE ELIMINATED. THE DRAINLINES MUST E SECURED AND POSITIONED PROPERLY WITH THE APPROVED AIR GAPS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- IN THE SNACK BAR CLEAN THE LOWER STORAGE DRAWER NEXT TO THE AMANA COOLER. IN THE KITCHEN CLEAN THE OVEN DOOR HANDLE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN THE SNACK BAR HOT DOG ROLLER. CLEAN THE KITCHEN MICROWAVE.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- IF THE OVEN DOOR HANDLES ARE ISED TO HANG TONGS ON, THEY MUST BE CLEANED WITH A WIPING CLOTH THAT HAS BEEN IMERSED IN SANITIZING SOLUTION AT LEAST EVERY 4 HOURS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- THE SMALL BAGS OF DELI MEAT FOR WRAPS MUST BE THAWED IN A COOLER NOT ON THE CUTTING BOARD IN THE SNACKBAR OR A PREP TABLE IN THE KITCHEN.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
07/29/2008 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- FRUIT FLIES WERE NOT EVIDENT AT THIS TIME. 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: Eating, drinking, or Using Tob
- Comment:
- ALL EMPLOYEES WERE USING CUPS WITH LIDS AND STRAWS, AND SIGNS WERE POSTED TO REMIND EMPLOYEES OF THIS REQUIREMENT. CORRECTED
- 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
- Critical: Hot and cold holding
- Comment:
- BAKED POTATOES ARE BEING HELD IN THE WALK-IN-COOLER AND ARE CURRENTLY BELOW 41F. COOKED VEGETABLES WERE NOT BEING HELD, BUT ARE BEING COOKED TO ORDER. BACON SLICES WERE BEING HELD IN 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: Ready-to-Eat Food, Dating
- Comment:
- INDIVIDUAL SERVING CONTAINERS IN THE REACH-IN-COOLER AND SANDWICHES AT THE CONCESSION STAND WERE MARKED WITH A USE OR DISCARD BY DATE. SIGNS REMINDING EMPLOYEES TO USE THE "DISCARD BY" DATE WERE POSTED. CORRECTED
- 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/Segregati
- Comment:
- RAW HAMBURGER WAS STORED IN THE BOTTOM DRAWER AND COOKED CHICKEN IN THE TOP DRAWER OF THE DRAWER COOLER. THE RISK CONTROL PLAN SUBMITTED WAS ACTUALLY A LINE CHECK PROCESS, WHERE STORAGE IN THE DRAWER COOLER WAS CHECKED DAILY AND INITIALED. THE USE OF A LINE CHECK IS APPROVED, AND IT IS RECOMMENDED THAT IT BE EXPANDED TO OTHER ASPECTS OF THE ESTABLISHMENT SUCH AS TEMPERATURES, DISHMACHINE,ETC. CORRECTED
- 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: System Maintained/Repair
- Comment:
- HOT WATER WAS AVAILABLE AT THE COOKLINE HAND SINK AND THE HANDSINK BY THE POP DISPENSER. CORRECTED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Comment:
- EMPLOYEES WERE OBSERVED WASHING HANDS PROPERLY. TRAINING IS BEING DONE TO CORRECT THE HABIT OF WIPING HANDS ON APRON. 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
- Cooling methods
- Comment:
- FOODS WERE NOT SET OUT TO COOL AT ROOM TEMPERATURE AT THIS TIME. CHICKEN WAS PLACED IN THE WALK-IN-COOLER IN A SHALLOW PAN, BUT WAS COVERED IN PLASTIC WRAP. REMEMBER TO VENT COOLING PRODUCTS. CHICKEN WAS VENTED AT TIME OF INSPECTION. CORRECTED
- 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
|
07/20/2007 | |
Restaurant representatives - add corrected or new information about Taylor Meadows Golf Course, 25360 Ecorse, Taylor, MI 48180 »