- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- CAN OPENER AND ITS BLADE OBSERVED VERY UNCLEAN. ALL FOOD CONTACT EQUIPMENT SHALL BE CLEAN AT ALL TIMES. CLEAN CAN OPENER COMPLETELY IMMEDIATELY., CORRECTED-CAN OPENER CLEANED TODAY.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SHELL EGGS STORED ON FLOOR WITHOUT REFRIGERATION AT COOKLINE. ALL RAW SHELL EGGS SHALL BE HELD UNDER PROPER REFRIGERATION AT ALL TIMES. STORE EGGS IN COOLERS IMMEDIATELY., CORRECTED-EGGS PLACED IN COOLER DURING INSPECTION.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Cookline floor
- Problems:
- Not clean
- Corrections:
- Keep 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- back room
- Problems:
- Allows for contamination
- Corrections:
- Remove to prevent contamination.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
|
02/23/2015 | Routine |
- Critical: Characteristics
- Comment:
- Observed at time of inspection food is now stored in food grade bags. 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: Common Name
- Comment:
- Observed at time of inspection spray bottles were labeled. Corrected.
- 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.
- Critical: Characteristics
- Comment:
- Observed at time of inspection food is now stored in food grade bags. 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: Common Name
- Comment:
- Observed at time of inspection spray bottles were labeled. Corrected.
- 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.
|
09/09/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed at time of inspection grocery bags used for storing food in prep cooler and freezer. Food shall be stored in bags/utensils that are made of a food grade material. Correct by storing food in food grade bags. Correct immediately a follow up will occur in about 10 days.,
- 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: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed at time of inspection three separate working containers of chemical spray bottles filled with solution with no label. All working containers of chemicals shall be provided with a label to prevent confusion and misuse of potentially poisonous solutions. Correct by providing a label. Correct immediately a follow up will occur in about 10 days.,
- 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.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed at time of inspection bathroom hand wash sink had no hot water. Hot water of 100 F shall be provided to all hand washing sinks so correct hand washing procedures can be followed. Corrected at time of inspection hot water was turned off at the bottom of the sink. Hot water valve was turned back on. Corrected.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizer solution over 200 ppm. chlorine sanitizer solution for food contact surfaces need to be between 50-100 ppm. Corrected at time of inspection sanitizer was emptied and refilled so it was providing 50-100 ppm chlorine sanitizer solution.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen
- Problems:
- Improperly stored Not clean
- Corrections:
- Store in clean and protected manner.
- Comment:
- Observed at time of inspection silver ware stored with mouth end up. all utensils that come into contact with food need to be stored in a protected manor. Correct by storing spoons with mouth end down and handle end up. Also scoops for rice were stored in standing water. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection drain bowl under wok has a thick build up of grease, fryer has a thick build up of grease build up around the outside of it. Fan next to fryer and fan in the back by chest freezer has a build up of food and dust particles. Correct by cleaning at a frequency able to prevent the build up of food particles. 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at time of inspection wet sanitizer cloths stored on counter, observed several on floor under wok and by prep area. Correct by storing in use sanitizer rags dry, in sanitizer solution or disposing of wet sanitizer cloths when they are not in use. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed at time of inspection grocery bags used for storing food in prep cooler and freezer. Food shall be stored in bags/utensils that are made of a food grade material. Correct by storing food in food grade bags. Correct immediately a follow up will occur in about 10 days.,
- 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: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed at time of inspection three separate working containers of chemical spray bottles filled with solution with no label. All working containers of chemicals shall be provided with a label to prevent confusion and misuse of potentially poisonous solutions. Correct by providing a label. Correct immediately a follow up will occur in about 10 days.,
- 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.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed at time of inspection bathroom hand wash sink had no hot water. Hot water of 100 F shall be provided to all hand washing sinks so correct hand washing procedures can be followed. Corrected at time of inspection hot water was turned off at the bottom of the sink. Hot water valve was turned back on. Corrected.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizer solution over 200 ppm. chlorine sanitizer solution for food contact surfaces need to be between 50-100 ppm. Corrected at time of inspection sanitizer was emptied and refilled so it was providing 50-100 ppm chlorine sanitizer solution.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen
- Problems:
- Improperly stored Not clean
- Corrections:
- Store in clean and protected manner.
- Comment:
- Observed at time of inspection silver ware stored with mouth end up. all utensils that come into contact with food need to be stored in a protected manor. Correct by storing spoons with mouth end down and handle end up. Also scoops for rice were stored in standing water. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection drain bowl under wok has a thick build up of grease, fryer has a thick build up of grease build up around the outside of it. Fan next to fryer and fan in the back by chest freezer has a build up of food and dust particles. Correct by cleaning at a frequency able to prevent the build up of food particles. 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at time of inspection wet sanitizer cloths stored on counter, observed several on floor under wok and by prep area. Correct by storing in use sanitizer rags dry, in sanitizer solution or disposing of wet sanitizer cloths when they are not in use. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
|
08/13/2014 | Routine |
- Critical: Conveying Sewage
- Comment:
- OBSERVED AT TIME OF INSPECTION MOP SINK IS FREE OF ALL MISCELLANEOUS ITEMS. CORRECTED
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Conveying Sewage
- Comment:
- OBSERVED AT TIME OF INSPECTION MOP SINK IS FREE OF ALL MISCELLANEOUS ITEMS. CORRECTED
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
|
03/07/2014 | Follow-up |
- Critical: Conveying Sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed Mop sink filled with miscellaneous items, aluminum pans, large fan bottles. Mop sink inaccessible (located in hot water heater room). Unable to dump mop water in mop sink. Correct by emptying mop sink and making it accessible for dumping mop water. Correct immediately. A follow up will occur in about 10 days.,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- In-Use Utensils, Between-Use S
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen
- Problems:
- Improperly stored Not clean
- Corrections:
- Store in clean and protected manner.
- Comment:
- Observed forks and spoons stored with mouth end up and handle end down. Store with mouth end down and handle up. Also in the back cubby hole by rice cooker and prep table were utensils stored behind pipe between wall. Correct by storing in a manor that protects utensils from contamination. Correct as soon as possible a follow up will occur at next routine inspection.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed in kitchen by hand sink wall is open exposing inside piping and insulation. Correct by repair wall. Correct as soon as possible a follow up will occur at next routine inspection.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Critical: Conveying Sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed Mop sink filled with miscellaneous items, aluminum pans, large fan bottles. Mop sink inaccessible (located in hot water heater room). Unable to dump mop water in mop sink. Correct by emptying mop sink and making it accessible for dumping mop water. Correct immediately. A follow up will occur in about 10 days.,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- In-Use Utensils, Between-Use S
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen
- Problems:
- Improperly stored Not clean
- Corrections:
- Store in clean and protected manner.
- Comment:
- Observed forks and spoons stored with mouth end up and handle end down. Store with mouth end down and handle up. Also in the back cubby hole by rice cooker and prep table were utensils stored behind pipe between wall. Correct by storing in a manor that protects utensils from contamination. Correct as soon as possible a follow up will occur at next routine inspection.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed in kitchen by hand sink wall is open exposing inside piping and insulation. Correct by repair wall. Correct as soon as possible a follow up will occur at next routine inspection.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/11/2014 | Routine |
| No violation noted during this evaluation. | 09/20/2013 | Follow-up |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
08/22/2013 | Routine |
- Critical: Conveying Sewage
- Items:
- Sewage
- Comment:
- MOP SINK IS FILLED WITH ARTICLES WHICH IS LOCATED IN THE HOT WATER TANK ROOM.......THE ROOM IS FILLED WITH CLUTTER AND MOP SINK IS INACCESSIBLE.......UNABLE TO REACH THE MOP SINK TO CHECK IF WATER IS PROPERLY PLUMBED. REMOVE ALL THE ARTICLES IN THE SINK AND IN FRONT OF THE SINK......ENSURE SINK IS OPERATIONAL AND ACCESSIBLE ENSURE DIRTY MOP WATER IS DISPOSE OF IN THE MOP SINK DAILY,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
|
02/14/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- THE PEPSI COOLER WILL NOT USED TO STORE PHF. NO PHF WAS STORED. 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)
|
08/30/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The Pepsi cooler was at 47f and the cream cheese was at 45.7f. Potentially hazardous food shall be stored under 41f. Toxin production or Bacterial growth may occur if phf is stored in between 41f-135f. Discard all the PHF in this cooler and do not store any PHF until it maintains 41f or lower. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE STOVE AND THE DEEP FRYER HAVE ACCUMULATED DEBRIS. KEEP THEM 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.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- The hood filters are soiled. Clean them or change them. , The wall behind the hand wash station was damaged. Make the wall smooth and easily cleanable.
- 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.
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Exposed,unused, not removed from table when customers seated
- Corrections:
- Remove from table when customer is seated.
- Comment:
- The eating portion of the preset tableware was exposed. Cover the eating portion to avoid possible contamination.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
08/20/2012 | Routine |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- THE FREEZER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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
|
02/29/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- THE FREEZER UNIT WAS NOT CLEANED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. AT THE TIME OF INSPECTION THE OPERATOR TRIED TO CLEAN IT AND FOUND OUT HE WAS UNABLE TO CLEAN IT.,
- 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
|
02/23/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- FOOD DEBRIS HAS ACCUMULATED IN THE BOTTOM SHELF OF THE SINGLE DOOR REACH IN FREEZER IN THE KITCHEN. CLEAN, WASH, RINSE AND SANITIZE THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- IN THE KITCHEN THE LIGHT SHIELDING WAS BROKEN. IMMEDIATELY REPLACE IT.
- 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
- Repairing
- Items:
- Physical facilities Wall(s) at sink
- Locations:
- kitchen wall(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- 1.THE WALL BEHIND THE HAND WASH STATION WAS DAMAGED. REPAIR AND MAKE IT SMOOTH AND EASILY CLEANABLE. 2. REPLACE THE BROKEN TILES IN THE BACK ROOM AND KITCHEN.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/08/2012 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- AT THE TIME OF INSPECTION THE CAN OPENER WAS CLEANED AND SANITIZED. VIOLATION WAS CORRECTED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- OPERATOR DID NOT GET IT REPAIRED. NO POTENTIALLY HAZARDOUS FOOD IS STORED IN THIS COOLER. A NOTE WAS POSTED ON 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)
|
08/24/2011 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment knife
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- THE CAN OPENER BLADE WAS SOILED AND THE HANDLE IS GREASY. KEEP THEM CLEAN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE SMALL TABLE TOP PEPSI COOLER WAS AT 51F AND THE HALF AND HALF MILK WAS AT 50F. IT WAS DISCARDED AT THE TIME OF INSPECTION. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- DIRT HAS ACCUMULATED ON THE INTAKE AND EXHAUST VENTS. KEEP THEM CLEAN.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL WAS PROVIDED IN THE REST ROOM. PROVIDE PAPER TOWEL OR DRYER TO DRY THE HANDS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Repairing
- Items:
- Physical facilities Wall(s) at sink
- Locations:
- kitchen wall(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE KITCHEN TILES THAT ARE REMOVED AND MAKE IT A SMOOTH AND CLEANABLE SURFACE BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY CHLORINE TEST STRIPS.
- 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)
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) items that don't pertain to business
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- THE UTILITY ROOM IS IN ACCESSIBLE. REMOVE UN NECESSARY AND UNUSED STUFF FROM THE FACILITY.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
08/08/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTION MADE: i.) OBSERVED THE CEILING OF THE INTERIOR DOORS OF THE UP-RIGHT FREEZER FREE FROM FROST AND THOROUGHLY CLEANED TO SIGHT AND TOUCH. CORRECTION MADE: ii.) OBSERVED THE INTERIOR SURFACE OF A WATER BUCKET IS CLEAN TO SIGHT AND TOUCH.
- 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: System Maintained in Good Repa
- Comment:
- CORRECTION MADE: OBSERVED THE DRAIN LINE UNDER THE 3 COMPARTMENT SINK FREE FROM LEAKS, THE COLLECTING CONTAINERS REMOVED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Drying mops
- Comment:
- CORRECTION MADE: OBSERVED THE WET MOP HEAD DRAPED OVER THE SQUEEZE CHAMBER TO LIMIT BACTERIA GROWTH BY QUICKENING DRYING TIME WITH INCREASING AIR-FLOW.
- 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.
- Food storage
- Comment:
- CORRECTION MADE: OBSERVED COVERED CONTAINER CONTAINING NOODLES IN WATER STORED ON THE KITCHEN COUNTER.
- 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
- Good Repair and Proper Adjustm
- Comment:
- B.) CORRECTION MADE: OBSERVED THE OLD MICROWAVE OVEN HAS BEEN REPLACED WITH A NEW MICROWAVE OVEN.
- 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.
- Miscellaneous Sources
- Comment:
- CORRECTION MADE: OBSERVED FOOD GRADE PLASTIC WRAP AND PLASTIC LID USED TO COVER THE CITED STORED FOODS.
- 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.
- Other Personal Care Items, Sto
- Comment:
- CORRECTION MADE: OBSERVED PERSONAL ITEMS
- General violation description:
- 7-209.11 - MOUTH WASH AND HAND CREAM PROPERLY STORED DOWN AND AWAY FROM ALL FOOD STORAGE AND OR FOOD CONTACT SURFACES. THE SHELF ABOVE THE REAR KITCHEN FOOD PREPARATION COUNTER IS NO LONGER USED TO STORE PERSONAL ITEMS.
- Outer Openings, Protected
- Comment:
- CORRECTION MADE: OBSERVED THE INTERIOR FRONT ENTRANCE DOOR TIGHT FITTING AND WITH A SELF CLOSING DOOR MECHANISM.
- 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
- Outside storage prohibitions
- Comment:
- CORRECTION MADE: OBSERVED AN OUTSIDE COVERED TRASH CONTAINER IN WHICH THE GARBAGE BAGS ARE STORED.
- General violation description:
- 5-501.112 - (A) Except as specified in # (B) of this section, REFUSE receptacles not meeting the requirements specified under # 5-501.13(A) such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with FOOD residue may not be stored outside. (B) Cardboard or other packaging material that does not contain FOOD residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.
|
02/17/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment reach-in freezer interior
- Locations:
- kitchen equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- i.) OBSERVED FROST ACCUMULATION ON THE CEILING OF THE FREEZER AND FOOD RESIDUE ON THE DOOR STORAGE SURFACES
- General violation description:
- 4-601.11 - THOROUGHLY CLEAN TO SIGHT AND TOUCH. ii.) OBSERVED THE INTERIOR SURFACE OF A BUCKET
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- kitchen Food Employee
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED TWO OF FOUR FOOD EMPLOYEE LATHING HANDS FOR ONLY 6 SECONDS OR LESS AND NOT THE NEEDED 16 SECONDS BEFORE RINSING AND HAND DRYING. CORRECTION MADE: FOLLOWING INSTRUCTION THE FOOD EMPLOYEES PRESENT WHERE OBSERVED PERFORMING HYGIENIC HAND WASHING.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- CORRECTION MADE: THE FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL POSTED HAS REVIEWED, THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. AGREEING TO NOTIFYING THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME AN ADDITIONAL 24 HOURS SYMPTOM FREE BEFORE RETURNING TO WORK.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- kitchen 3 compartment sink & drainboards
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED LEAKING DRAIN LINE UNDER THE 3 COMPARTMENT SINK, COLLECTING IN A LARGE CONTAINER. REPAIR PLUMBING LEAK AND REMOVE THE COLLECTING CONTAINER.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics cleaner
- Locations:
- kitchen chemical storage
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CORRECTION MADE: OBSERVED THE TWO UN-MARKED SPRAY BOTTLES CONTAINING CHEMICALS
- General violation description:
- 7-102.11 - NOW PROPERLY LABELED WITH A PERMANENT MARKER "WIDEX" .
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- i.) OBSERVED MOLD RESIDUE ON THE REACH-IN COOLER RUBBER SEALS AND DOOR JAMS. THOROUGHLY CLEAN DAILY.\ ii.) OBSERVED EMBEDDED DRIED GREASE AND FOOD DEBRIS ON THE UNDERSIDE HANDLES TO THE GRILL LINE REACH-IN COOLERS. SCRAPE CLEAN, WASH AND SANITIZE, DAILY.
- 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 walls
- Locations:
- kitchen door
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DOOR PANELS AND LIGHT SWITCH COVERS BLACKEN WITH SOIL AS FOUND IN THE RESTROOM, DRY STORAGE AND UTILITY ROOMS. OBSERVED YELLOWING GREASE BUILD UP ON THE WALL AND THE CEILING PANEL NEXT TO AND ABOVE THE GRILL LINE. THOROUGHLY CLEAN WITH INCREASE FREQUENCY. OBSERVED EXCESSIVE GREASE ACCUMULATION EMBEDDED WITH NUMEROUS CLOTH TOWELS FOUND UNDER THE GRILL LINE EQUIPMENT
- General violation description:
- 6-501.12 - WHICH MAY BE A FIRE HAZARD
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility room Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOP HEAD STORED IN THE MOP BUCKET SQUEEZE CHAMBER. CORRECTION MADE: OBSERVED THE WET MOP HEAD DRAPED OVER THE SQUEEZE CHAMBER TO LIMIT BACTERIA GROWTH BY QUICKENING DRYING TIME WITH INCREASING AIR-FLOW.,
- 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.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: i.) THE FOOD EMPLOYEES PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION THROUGH USE OF THE STAB TYPE FOOD THERMOMETER TO ASSURE THE MINIMUM INTERNAL FOOD TEMPERATURES NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE BEING MET. THE ARE TO BE TRAINED TO VERIFY INTERNAL TEMPERATURES ARE MAINTAINED FOR AT LEAST 15 SECONDS @ 145*F FOR PORK @ 155*F FOR THIN SLICED PORK, @ 165*F FOR POULTRY AND FOR REHEATED FOODS. CORRECTION MADE: THE OWNER HAS INSTRUCTED THE FOOD EMPLOYEES PRESENT ON HOW AND WHEN TO USE THE STAB TYPE FOOD THERMOMETER TO ASSURE THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIREMENTS ARE BEING MET AS A SAFE FOOD PRACTICE. ii.) THE FOOD EMPLOYEES PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE ON HOW TO CALIBRATE A STAB TYPE FOOD THERMOMETER. CORRECTION MADE: THE OWNER HAS INSTRUCTED THE FOOD EMPLOYEES TO CALIBRATE A STAB TYPE FOOD THERMOMETER TO READ 32*F IN AN ICE AND WATER BATH. iii.) THE FOOD EMPLOYEES PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION THROUGH HYGIENIC HAND WASHING. OBSERVED TWO OF FOUR FOOD EMPLOYEE LATHING HANDS FOR ONLY 6 SECONDS AND NOT THE NEEDED 16 SECONDS BEFORE RINSING AND HAND DRYING ARE PERFORMED. CORRECTION MADE: THE OWNER HAS INSTRUCTED HIS EMPLOYEES TO PERFORM HYGIENIC HAND WASHING.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen food contact surfaces
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- NO COVER FOUND ON A FOOD CONTAINER OF NOODLES IN WATER STORED ON KITCHEN FLOOR. PROVIDE A PROTECTIVE COVER FOR THE CONTAINER OF NOODLES AND STORE OFF THE FLOOR BY AT LEAST 6 INCHES. ,
- 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
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- kitchen thermometer
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- CORRECTION MADE: OBSERVED THE STAB-TYPE FOOD THERMOMETER CALIBRATED TO READ 32*F IN A WATER & ICE BATH.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- kitchen equipment
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- A. OBSERVED SEVERAL TORN SEALS ON THE DOORS OF THE REACH IN COOLER REPAIR OR REPLACE WITH NEW. B. OBSERVED LARGE HOLE/ CRACK IN DOOR. REPLACE DOOR OR OBTAIN NEW MICROWAVE OVEN.,
- 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.
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- Outside receptacles
- Problems:
- With accumulation of unnecessary items
- Corrections:
- Remove unnecessary items to prevent pest problems.
- Comment:
- OBSERVED METAL SHELVES, CHAIRS AND GENERAL EQUIPMENT STORED OUTSIDE BEHIND THE FOOD FACILITY
- General violation description:
- 5-501.115 - RELOCATE TO AN ENCLOSURE, REMOVE OR DISCARD.
- Miscellaneous Sources
- Items:
- Food
- Locations:
- kitchen food contact surfaces
- Problems:
- Not protected From contamination
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED NON-FOOD GRADE MATERIAL USE AS A FOOD COVERING: i.) GROCERY BAGS USED AS COVER TO MARINATING CHICKEN STORED IN THE COOLER. ii.) CLOTH TOWEL USED AS A COVER TO CUT ONIONS IN THE COOLER. PROVIDE APPROVED FOOD GRADE MATERIAL FOR FOOD CONTACT WHEN USED TO COVER FOOD.,
- 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.
- Other Personal Care Items, Sto
- Items:
- Personal items
- Locations:
- kitchen shelf
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED PERSONAL ITEMS
- General violation description:
- 7-209.11 - MOUTH WASH AND HAND CREAM STORED ON SHELF ABOVE A PREPARATION COUNTER WITH TWO UNCOVERED CONTAINERS, ONE HOLDING NOODLES IN WATER AND THE OTHER HOLDING CUT ONIONS. REMOVE PERSONAL ITEMS AND STORE DOWN AND AWAY FROM ALL FOODS AND OR FOOD CONTACT SURFACES.,
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- front entrance door door
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- OBSERVED THE TIGHT FITTING FRONT ENTRANCE DOOR SELF CLOSING DOOR MECHANISM NOT WORKING
- General violation description:
- 6-202.15 - MAKE NEEDED REPAIR.,
- Outside storage prohibitions
- Items:
- Refuse container(s) bales with food residue
- Locations:
- Outside receptacles
- Problems:
- Stored outside, unprotected
- Corrections:
- Store in protected manner such as inside or in covered dumpster.
- Comment:
- OBSERVED OUTSIDE NEXT TO FOOD ESTABLISHMENT 5 PLASTIC BAGS OF GARBAGE. PROVIDE ADDITIONAL COVERED TRASH CONTAINER FOR ALL GARBAGE BAG STORAGE.,
- General violation description:
- 5-501.112 - (A) Except as specified in # (B) of this section, REFUSE receptacles not meeting the requirements specified under # 5-501.13(A) such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with FOOD residue may not be stored outside. (B) Cardboard or other packaging material that does not contain FOOD residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.
- Repairing
- Items:
- Physical facilities Wall(s) at sink
- Locations:
- kitchen wall(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED BROKEN AND MISSING WALL BOARD UNDER THE MAIN KITCHEN HAND WASH SINK. REPAIR WALL BOARD WITH DURABLE, NON-ABSORBENT MATERIAL, SMOOTH FOR EASY CLEANING.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Surface Characteristics, Indoo
- Items:
- Floor material(s) for repair
- Locations:
- Storage Room(s) floor
- Problems:
- Not smooth
- Corrections:
- Repair/replace to be smooth.
- Comment:
- OBSERVED SOILED AND TORN FLOORING MATERIAL CURLED UP IN THE UTILITY ROOM AND MISSING TILES IN THE DRY STORAGE ROOM. REPAIR OR REPLACE DAMAGE FLOORING MATERIAL WITH DURABLE, NON-ABSORBENT AND SMOOTH MATERIAL FOR EASY CLEANING.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- Public Restroom door
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- 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.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) items that don't pertain to business
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED THE UTILITY ROOM MOP SINK NOT ACCESSIBLE
- General violation description:
- 6-501.114 - MANY ITEMS THAT MAY NOT PERTAIN TO BUSINESS ARE STORED IN THE UTILITY SINK. MANY OF THESE STORED ITEMS ARE PRESSED AGAINST THE HOT WATER TANK
|
02/02/2011 | Routine Inspection |
- Critical: Characteristics
- Comment:
- OBSERVED ONLY FOOD GRADE BAGS USED FOR FOOD STORAGE. CORRECTED. THE RISK CONTROL PLAN HAS BEEN SUBMITTED.
- 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: Conveying sewage
- Comment:
- THE FLOOR DRAINS HAVE BEEN REPAIRED, NO STANDING OR POOLED WATER OBSERVED. CORRECTED.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
|
08/09/2010 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED A GARBAGE BAG AND GROCERY BAGS USED FOR FOOD STORAGE. ONLY USE FOOD GRADE STORAGE MATERIALS. THIS IS A REPEAT CRITICAL VIOLATION. COMPLETE AND RETURN THE RISK CONTROL PLAN AND A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- 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: Conveying sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal Through approved
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- THE FLOOR DRAIN IN THE BACK DRY STORAGE AREA IS BACKED UP AND NOT DRAINING. FLOOR DRAIN IN KITCHEN IS CLOSE TO OVERFLOWING. REPAIR IMMEDIATELY. THIS IS A REPEAT CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED TO CONFIRM COMPLIANCE WITHIN 10 DAYS. ,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED EQUIPMENT IN FACILITY. INSIDE OF COOLERS, FAN AT COOK LINE, EQUIPMENT ALONG COOK LINE ALL OBSERVED HEAVILY SOILED. CLEAN AND 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.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) items that don't pertain to business
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED MANY UNNECESSARY ITEMS IN MOP ROOM AND DRY STORAGE AREAS. REMOVE UNNECESSARY ITEMS FROM FACILITY.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED FOOD EMPLOYEE DUMPING DIRTY GLASSES INTO HAND SINK. USE HAND SINK FOR HAND WASHING ONLY.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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07/30/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Thai Town Llc., 200 S Main St, Plymouth, MI 48170 »