- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed at time of inspection can opener blade had a build up of old food particles. Corrected at time of inspection can opener was removed for cleaning. Can opener should be cleaned after every use. 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed at time of inspection potatoes and noodles stored on the floor of the walk in cooler. Food shall be stored at least 6 in off the ground. Corrected at time of inspection food was moved off the ground. Corrected.
- 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Observed at time of inspection salt, sauger, flour, spices in dry storage area were not labeled. Correct by labeling. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection mold building up on the shield on the inside of the ice machine. Non-food contact surfaces shall be cleaned at a frequency able to prevent the buidl up of mold. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/13/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE COOKLINE WALLS AND FLOORS AND HOOD FILTERS ARE UNCLEAN. ALL AREAS SHALL BE CLEAN INCREASE CLEANING FREQUENCY DAILY FOR AREAS.
- 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.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Miscellaneous Sources of Conta
- Items:
- Food
- Locations:
- walk-in cooler(s)
- Problems:
- Not protected From contamination
- Corrections:
- Store in protected manner.
- Comment:
- WALK IN COOLER SHELVES COVERED IN CARDBOARD WHICH MAKES THEM UN CLEANABLE. ALL AREAS SHALL BE SMOOTH AND EASY TO CLEAN. REMOVE CARDBOARD IMMEDIATELY.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/08/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- new spring was installed and the air gap was provided. Violation had been corrected.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
05/15/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Comment:
- THE TEMPORARY FASTENING WAS REMOVED . ASKED THE OPERATOR TO PROVIDE AIR GAP AT THE TIME OF INSPECTION. A HANGER WIRE WAS USED TO TIE UP AND THE AIR GAP WAS PROVIDED. DO NOT REMOVE HE HANGER WIRE UNTIL A PERMANENT ARRANGEMENT WAS MADE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MAKER WAS WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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
|
05/07/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- THE SPRAY NOZZLE WAS HANGING INTO THE SINK. TO PREVENT HEALTH HAZARDS LIKE BACK SIPHON AGE, PROVIDE AIR GAP OF MINIMUM 1 INCH BETWEEN THE BOTTOM OF THE SPRAY NOZZLE AND THE SINK WALL. TEMPORARILY IT WAS TIED UP WITH A ROPE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- NOTICED PINK MOLD GROWING INSIDE THE ICE MAKER. EMPTY THE ICE MACHINE, CLEAN, WASH, RINSE AND SANITIZE. CLEAN IT AT LEAST ONCE IN A MONTH TO PREVENT MOLD GROWTH. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
|
05/01/2014 | Routine Inspection |
- Critical: Packaged and Unpackaged Food -
- Items:
- Equipment
- Problems:
- Stored over/next to
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- After rinsing the wok, the employee used a dirty wiping cloth to clean the wok. Do not use the cloth, rinse again and it will dry itself by heat. The owner explained it the employee and the violation was 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- The chicken tray was stored on the floor in the back room. Store it on 6 inches above the floor. The violation was corrected at the time of inspection by storing the tray on the top of the food preparation table.
- 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
|
11/05/2013 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOUND 3 DENTED BAMBOO SHOOTS CANS. IF THEY ARE DENTED ON THE SEAM, RETURN THEM TO THE SUPPLIER. AT THE TIME OF INSPECTION, THEY WERE SEPARATED TO RETURN TO THE SUPPLIER. VIOLATION WAS 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.
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- NOTICED CREAMY PIECES OF CAKE WERE NOT DATE MARKED. READY TO EAT(RTE), POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE DATE MARKED. THEY WERE DATE MARKED AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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
|
06/03/2013 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE HAD DRIED DEBRIS. KNIVES WERE PUT AWAY INTO THE RACK SOILED. KEEP THE CAN OPENER, KNIVES AND RACK CLEAN. DO NOT STORE UNCLEAN KNIVES IN RACK TO PREVENT CROSS CONTAMINATION. CORRECTED BY CLEANING AND WILL CLEAN KNIVES PRIOR TO STORING.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- OBSERVED RAW CHICKEN, BEEF AND PORK STORED OVER SHELL EGGS IN THE WALK IN COOLER. CORRECTED BY STORING THE RAW MEAT/CHICKEN BELOW.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- utility room
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE DOOR KNOBS AND LIGHT SWITCH FOR THE UTILITY ROOM AND NOT CLEAN. CLEAN TO PREVENT CROSS CONTAMINATION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/05/2012 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED BY REPLACING THE #10 CANS WITH MULTI-USE PANS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY TIME MARKING, DISPOSING OF EXPIRED TIME MARKED FOOD BY THE EXP. TIME.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
07/25/2012 | Follow-up |
- Critical: Characteristics
- Comment:
- NOT CORRECTED.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F.
- 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: Time as a Public Health Contro
- Comment:
- NOT CORRECTED.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
07/03/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- prep cooler
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED SINGLE USE #10 CANS RE-USED TO HOLD FOOD. PROVIDE DURABLE, SMOOTH, EASILY CLEANABLE CONTAINERS DESIGNED FOR MULTIPLE USE., ,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT TOMATOES AT 55F, RAW PORK 48F, RAW CHICKEN 45F, COOKED CHICKEN 48F SHRIMP DUMPLINGS AND DUCK 46F IN THE TOP AND BOTTOM OF PREP COOLER. HOLD AT OR BELOW 41F. DISPOSE OF ALL NOTED FOOD (IN COOLER SINCE 10:30 AM).,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Kitchen/ Food Prep Area cookline
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- RAW EGGS, BEAN SPROUTS OUT AT COOK LINE AT 75F WITHOUT TIME MARKINGS. PROVIDE TIME MARKINGS AS PREVIOUSLY DISCUSSED ON 6-15-2011., ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
06/07/2012 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap, Soap at handsink
- Locations:
- employee restroom, Cookline
- Problems:
- Not provided At hand sink, Not provided
- Corrections:
- provide, 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- employee restroom
- Problems:
- Not provided At hand sink
- 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
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- REPAIR THE DOOR CLOSER.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
12/01/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. OBSERVED BEANS IN A CAN OUT AT ROOM TEMP ON MAKE TABLE COUNTER AT 75F. RAW SHELL EGGS IN COOLER BOTTOM (HAD BEEN OUT OF COOLER) AT 77F. NO TIME MARKINGS FOR CONTROL ON THESE ITEMS. HOLD AT OR BELOW 41F OR AT OR ABOVE 135F OR IF USING TIME CONTROL, MARK AS PRVIOUSLY DISCUSSED (8/2/11). WCHD ENFORCEMENT PROCESS MAY CONTINUE. NOTE - FEES MAY APPLY FOR ENFORCEMENT. THE PIC STATED THAT THE BEANS CAME COMMERCIALLY FROZEN. HOLD THE PROCESSED VEGETABLES AT OR BELOW 41F OR 135F OR HIGHER FROM A CAN OR COMING IN FROZEN OR TIME MARK FOR 4 HOUR USE / DISPOSAL. THE OWNER/PIC WAS UNCLEAR, POSSIBLY DUE TO LANGUAGE BARRIER, ABOUT USING MARKINGS FOR TIME CONTROL. THE OWNER STATED THAT SHE WAS CLEAR ABOUT THE REQUIREMENT AFTER DISCUSSIONS TODAY, AND WRITTEN PROCEDURES WERE ESTABLISHED WITH WCHD ASSISTANCE. ALL ABOVE NOTED FOOD WAS DISCARDED. VIOLATION CORRECTED. ALL FOOD IN THE COOLER EXCEPT FOR THE EGGS WAS AT 41F OR LOWER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED. OBSERVED BEANS IN A CAN OUT AT ROOM TEMP ON MAKE TABLE COUNTER AT 75F. RAW SHELL EGGS IN COOLER BOTTOM AT 77F. NO TIME MARKINGS FOR CONTROL ON THESE ITEMS. HOLD AT OR BELOW 41F OR AT OR ABOVE 135F OR IF USING TIME CONTROL, MARK AS PRVIOUSLY DISCUSSED (8/2/11). WCHD ENFORCEMENT PROCESS MAY CONTINUE. NOTE - FEES MAY APPLY FOR ENFORCEMENT. THE PIC STATED THAT THE BEANS CAME COMMERCIALLY FROZEN. HOLD THE PROCESSED VEGETABLES AT OR BELOW 41F OR 135F OR HIGHER FROM A CAN OR COMING IN FROZEN OR TIME MARK FOR 4 HOUR USE / DISPOSAL. THE OWNER/PIC WAS UNCLEAR, POSSIBLY DUE TO LANGUAGE BARRIER, ABOUT USING MARKINGS FOR TIME CONTROL. THE OWNER STATED THAT SHE WAS CLEAR ABOUT THE REQUIREMENT AFTER DISCUSSIONS TODAY AND WRITTEN PROCEDURES ESTABLISHED WITH WCHD ASSISTANCE. ALL ABOVE NOTED FOOD WAS DISCARDED. VIOLATION CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
09/01/2011 | Follow-up |
- Critical: Cooling
- Comment:
- CORRECTED BY RAPID COOLING WITH ICE WAND.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. COOKED CHICKEN AT 52F-53F, BEAN SPROUTS AT 50F, CUT TOMATOES 47F IN TOP OF COOLER. HOLD AT OR BELOW 41F. DISCARD FOOD.,
- 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: Time as a Public Health Contro
- Comment:
- NOT CORRECTED: RICE OUT ON MAKE TABLE COUNTER AT 104F. NO TIME MARKINGS. PROVIDE TIME MARKINGS AND WRITTEN PROCEDURES AS DISCUSSED OR HOLD ABOVE 135F OR COOL RAPIDLY AND HOLD AT/BELOW 41F. DISCARD FOOD.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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08/01/2011 | Follow-up |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY PROVIDING AIR GAPS ON ICE MACHINE AND DISCLOSING LOCATION OF ICE BIN AIR GAP.
- 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.
- Critical: Cooling
- Comment:
- NOT CORRECTED: SOUP IN NON-SHALLOW COVERED PLASTIC CONTAINERS COOLING OVER NIGHT NOW AT 44F. COOL IN SHALLOW METAL PANS, LOOSELY COVERED OR USE ICE BATH OR ICE WANDS. COOL FROM 135F TO 70F WITHIN 2 HOURS AND THEN FROM 70F TO 41F WITHIN THE NEXT 4 HOURS. DISPOSE OF THE SOUP. CORRECT WITHIN 4 DAYS AND FAX RISK CONTROL PLAN.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED: IN PREP COOLER TOP - TOFU 58F, CHICKEN 52F, CUT TOMATOES 49F, 56F, PEAS 61F. BOTTOM OF COOLER - TOFU AND CHICKEN 47F, RAW PORK 55F. THE FOOD HAS REPORTEDLY BEEN IN THE TOP OF COOLER SINCE 11:15AM. USE OR DISCARD WITHIN 4 HOURS. FOOD IN COOLER BOTTOM OVERNIGHT. DISCARD ALL POTENTIALLY HAZARDOUS FOOD IN BOTTOM OF COOLER. DO NOT SELL OR GIVE AWAY. HOLD ALL PHF IN COOLER AT OR BELOW 41F. DO NOT USE COOLER FOR PHF UNTIL REPAIRED. CORRECT WITHIN 4 DAYS AND FAX 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: Time as a Public Health Contro
- Comment:
- NOT CORRECTED: THE EGGS AND BEAN SPROUTS (60F) HELD OUT OF TEMPERATURE CONTROL NEAR STOVE/COOKLINE HAVE A START TIME BUT NO EXPIRATION TIME SHOWN ON CHART. THE OWNER STATED THAT ABOVE FOOD IS USED FROM 11:15 UNTIL 2:30 CLOSING, THEN PUT BACK INTO COOLER AND BROUGHT OUT LATER FOR DINNER USE. THE FOOD MUST BE CONSUMED OR DISCARDED WITHIN 4 HOURS. PROVIDE WRITTEN PROCEDURES. USE TIME MARKINGS AS STATED ABOVE. CORRECT WITHIN 4 DAYS AND FAX RISK CONTROL PLAN., ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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07/12/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN PIPES FOR THE ICE MACHINE AND ICE BIN ARE BELOW THE RIM OF THE FLOOR DRAIN. PROVIDE AIR GAPS OF AT LEAST 2 TIMES THE PIPE DIAMETER, AS DISCUSSED.,
- 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.
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- SOUP COOLING SINCE YESTERDAY, CURRENTLY AT 45F. THE AMBIENT AIR TEMP OF THE FRONT AREA IF COOLER NEAR THE DOOR IS 45F. COOL RAPIDLY WITHIN THE REQUIRED TIME-FRAME., ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) IN THE PREP COOLER: RAW BEEF IN THE BOTTOM AT 53F, TOMATOES IN THE TOP AT 46-52F AND RAW CHICKEN AT 44F. , THE BEEF AND TOMATOES (OVER 50F) WERE DISCARDED., , ,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Cookline
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- RAW SHELL EGGS OBSERVED AT 75F, AND BEAN SPROUTS AT 73F AT THE COOK LINE, AND TO GO BACK INTO COOLER FOR LATER USE. PROVIDE WRITTEN PROCEDURES FOR USING TIME CONTROL AS PUBLIC SAFETY MEANS, AND TIME MARK TO USE OR DISCARD WITHIN 4 HOURS, AS DISCUSSED. INCLUDE TIME OUT OF COOLER AND EXPIRATION TIME, AND ALWAYS USE OR DISPOSE OF MARKED FOOD WITHIN 4 HOURS. DISPOSE OF THAT FOOD. DO NOT SELL., , ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- 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
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06/15/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- INTERIOR OF ICE MACHINEHAS BEEN CLEANED
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- NO FOODS STORED PAST DISCARD 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
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01/19/2011 | Follow-up |
Restaurant representatives - add corrected or new information about Thai Bistro, 45620 Ford, Canton, MI 48187 »