- Critical: Demonstration
- Comment:
- Observed manager of kitchen knowledgeable about sanitation and safe food practices. Corrected
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Hand Drying Provision
- Comment:
- Observed paper towels at all hand sinks. Corrected
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Person in Charge
- Comment:
- Observed no children in kitchen. Corrected
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed all food in steam unit held above 135 degrees. Corrected
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed no cold food held on counters. Cold food held in coolers at 41 degrees or less. Corrected
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Comment:
- Observed gloves worn when handling ready to eat foods. Corrected
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Sanitizing Solutions, Testing
- Comment:
- Manager(CFM) on way to store with test strips at time of inspection. Corrected
- 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)
- Effectiveness
- Comment:
- Observed hat worn by employee preparing food. Corrected
- 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
|
03/03/2015 | Follow-up |
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Comment:
- Observed employee that runs kitchen unable to demonstrate knowledge of sanitation and food safety practices. Person in kitchen did not know how to set up 3 compartment sink, hand sink was bone dry, and no gloves were in establishment. Train employee who is in charge of kitchen to be knowledgeable about sanitation and food safety practices. Correct immediately
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels at hand sink in kitchen. hand washing sinks must have paper towels at all times. Correct immediately
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed a boy in kitchen. Only authorized personal that are necessary to the food operation are allowed in kitchen and food prep areas. Do not have/allow children in kitchen. Correct immediately
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed chili at 90 degrees on hot holding unit in kitchen. Discard immediately. Potentially hazardous foods must be held at or above 135 degrees at all times. Correct immediately
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cooked beans and pork butt at 50 - 55 degrees held in pans on stove area and on counter in prep area. Discard. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed no gloves in establishment. Kitchen employee states they have no gloves and touch ready to eat tacos and topping with bare hands. Employees must use gloves, tongs, or deli tissue when handling ready to eat foods. Correct immediately
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine or quat test strips. Provide and use chlorine and quat test strips. Correct immediately
- 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)
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employees preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately
- 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
|
01/27/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Can opener blade cleaned and sanitized. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Handwashing Cleanser, Availabi
- Comment:
- Soap provided. VIOLATION CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- All PHFs are dated correctly. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizers, Criteria
- Comment:
- Scented bleach removed from premises. VIOLATION CORRECTED.
- General violation description:
- 7-204.11 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
|
07/29/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen Can opener
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Can opener blade greasy. This food contact surface must be cleaned and sanitized. This is a Priority Foundation violation
- General violation description:
- 4-601.11 - WCHD will return within 10 days to ensure this violation is corrected. ,
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink kitchen
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at kitchen hand wash sink. Provide. WCHD will return within 10 days to ensure this violation is corrected. ,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- kitchen Walk-in cooler, kitchen reach-in cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- No datemarking on ready to eat, Potentially Hazardous Foods: rice, ground beef, refried beans, tray of enchiladas, salsas in reach in cooler
- General violation description:
- 3-501.17 - rice, refried beans (4 pans), salsa in walk-in cooler. Mark with an expiration date of not more than 7 days from prep date (actual date of preparation is day 1)., This is a Priority Foundation (Pf) violation: WCHD will return within 10 days to ensure this violation is corrected. ,
- Critical: Sanitizers, Criteria
- Items:
- Sanitizer(s)
- Locations:
- kitchen
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- Scented bleach in bucket under 3 compartment sink. Scented bleach is not a food safe sanitizer. Dispose of and use approved sanitizers. WCHD will return within 10 days to ensure this violation is corrected. ,
- General violation description:
- 7-204.11 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures
- Locations:
- bar(s) floor, bar(s)
- Problems:
- With accumulation of debris, Not clean
- Corrections:
- Keep clean., Keep clean
- Comment:
- Clean bottle caps laying on floor under ice bin at the bar. Mold in adjacent floor drain.
- 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.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen microwave oven (s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Melted cheese inside microwave. Clean.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen
- Problems:
- Allows walls to be soiled
- Corrections:
- Store in manner that prevents walls from becoming soiled.
- Comment:
- Mops stored with dirty heads leaning against the wall. Hang mops by handle.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) items that don't pertain to business, Unnecessary item(s) old/broken equipment
- Locations:
- kitchen, bar(s)
- Problems:
- Not removed from facility, Not removed from facility
- Corrections:
- Remove from facility/premises., Remove from facility/premises.
- Comment:
- Remove pop boxes from under the bar. Pop gun system has not been in use for some time. , Remove saw sitting on top of ventilation hood.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Grease covering equipment in kitchen-grill, fryer, hood filters, burners. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- Shelf below large prep table and large "step" in front of fryer are bare wood. Bare wood must be sealed to be non absorbent and easily cleanable.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Single-Service and Single-Use
- Items:
- Single-service/single-use items
- Locations:
- kitchen
- Problems:
- Reused
- Corrections:
- Do not reuse.
- Comment:
- Wooden toothpicks in container next to microwave are greasy and show signs of re-use. These are single-use items. Dispose of.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
|
07/21/2014 | Routine |
- Critical: Hand Drying Provision
- Comment:
- Paper towels provided at hand sinks. VIOLATION CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Comment:
- WIC holding PHFs below 41 F-rice 41 F, chili 41 F. VIOLATION 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)
|
02/03/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions continuous towel system supplying user with clean towel, Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar(s), kitchen Hand wash sink(s)
- Problems:
- Not provided, Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices., Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at bar or kitchen hand wash sinks. Cloth hand towels at bar CANNOT be used for hand drying. Provide paper towels at both hand sinks., This is a Priority Foundation (Pf) violation. WCHD will return within 7 days to ensure this violation is corrected.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- kitchen Walk-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Walk in cooler is holding foods to internal temperatures above 41 F- salsa 48 F, beef 46 F, cooked beans 47 F. Food must have internal temperature of 41 F or less. , This is a Priority (P) violation. WCHD will return within 7 days to ensure this violation is 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- bar(s) floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Bottle caps scattered in different areas under the bar. 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.
|
01/24/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
07/25/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats, Pest(s) gnats
- Locations:
- bar(s), restroom(s)
- Problems:
- Present in facility, Present in facility
- Corrections:
- Remove pests from facility., Remove pests from facility.
- Comment:
- Fruit flies in pop gun holder and in urinal. Remove fruit flies from bar. This is a Priority Foundation violation (Pf). WCHD will return within 10 days to ensure this violation is corrected.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Box of frying oil in front of kitchen hand wash sink. Do not block hand wash sink. , Box moved from in front of the sink. VIOLATION CORRECTED.
- 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)
|
07/15/2013 | Routine |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Observed a stab type food thermometer not available for ready use. CORRECTION MADE: Observed an approved stab type dial food thermometer.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Person in Charge
- Comment:
- i.) Observed the food employee(s) not fully knowledgeable of the: Names of the big five diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. i.) CORRECTION MADE: Following instruction, Observed the Employees present: Are aware of the names of the big 5, Are aware of the associated five illness symptoms, Are aware of their associated restrictions and Are aware of the means to remove these restrictions. ii.) Observed the employees present not fully knowledgeable of the: Minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and " " for REHEATED FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours DATE Marking cooled foods 41*F & less, discarding after 6 days. TIME Marking foods
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed dumpster cover left open
- General violation description:
- 5-501.113 - keep closed. CORRECTION MADE: Observed closed both dumpster covers.
|
01/16/2013 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen Air Diffusers
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the kitchen overhead air diffusers. As dusts & greases accumulate on these diffusers, it must be removed.
- 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.
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- Facility Wash Room
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- Keep the Mens wash room door properly closed when this lavatory is not being cleaned.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the kitchen hand wash sink to encourage frequent and PROPER staff hand washing activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
08/01/2012 | Routine |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Replace and keep cleaner the baffle filters located within the ventilation hood canopy. Keep all filters in place and well washed so that the system can properly capture smokes & greases.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- ceiling Overhead
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Replace the missing ceiling tiles located above and adjacent to the walk in cooler. Prior to replacement, clean these tiles as well as other in-place tiles if they so signs of grease & dust accumulation.
- 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.
|
01/23/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line fryer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the exterior surfaces of the fryer located in the kitchen under the hood. Simply wash often as grease splashed begin to appear and the unit will stay cleaner. If you can see the grease...it needs to be cleaned.
- 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 Ceiling
- Locations:
- kitchen Air Diffusers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner all air diffusers located within the kitchen area. Do not let greases & dusts accumulate on these diffusers to the point that stalactites of grease and dust begin to hang. Simply wash often to remove accumulations prior to them becoming visable.
- 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.
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Replace the missing baffle filters to the ventilation hood canopy located in the kitchen. Keep these filters properly installed so that the grease collection function of this equipment works properly. Also greases will not accumulate behind the filters where it does not get collected.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
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08/03/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen Dry Storage Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner all kitchen floor areas located underneath equipment & other obstructions. Do not let old materials accumulate on floor surfaces without frequent sweeping & mopping.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the kitchen hand wash sink to encourage frequent and PROPER staff hand washing.
- 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:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the kitchen hand wash sink to help encourage frequent and PROPER employee hand wash procedures.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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02/04/2011 | Routine Inspection |
- Critical:
- Comment:
- WHEN OBSERVED TODAY, THE ACCUMULATIONS OF PINKISH - BLACK GEL ALONG THE LOWER LEFT EDGE OF THE INNER ICE MACHINE DEFLECTOR SHIELD HAD BEEN REMOVED. THE VIOLATION IS NOW CONSIDERED 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
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- WHEN OBSERVED TODAY, THE ACCUMULATIONS OF PINKISH - BLACK GEL ALONG THE LOWER LEFT EDGE OF THE INNER ICE MACHINE DEFLECTOR SHIELD HAD BEEN REMOVED. THE VIOLATION IS NOW CONSIDERED 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
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09/21/2010 | Follow-up |
- Critical:
- Comment:
- ACCUMULATIONS OF PINKISH - BLACK GEL WAS OBSERVED ALONG THE LOWER LEFT EDGE OF THE INNER ICE MACHINE DEFLECTOR SHIELD. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THE ICE MACHINE IS 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:
- Comment:
- ACCUMULATIONS OF PINKISH - BLACK GEL WAS OBSERVED ALONG THE LOWER LEFT EDGE OF THE INNER ICE MACHINE DEFLECTOR SHIELD. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THE ICE MACHINE IS 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- ACCUMULATIONS OF PINKISH - BLACK GEL WAS OBSERVED ALONG THE LOWER LEFT EDGE OF THE INNER ICE MACHINE DEFLECTOR SHIELD. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THE ICE MACHINE IS 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
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08/18/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION, THE FOLLOWING CORRECTIONS WERE OBSERVED: 1. AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE DRAIN LINE FROM THE BOTTOM OF THE ICE MACHINE AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP WAS CREATED BY SECURING THIS LINE TO A NEARBY CLAMP MOUNTED PVC PIPE WITH A ZIP TIE. 2. AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE ICE MACHINE CONDENSER DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP WAS CREATED BY SECURING THIS LINE TO THE PVC PIPE NOTED ABOVE. 3. AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE DRAIN LINE FROM THE SANITIZE BASIN OF THE 3 COMPARTMENT SINK AND THE RIM OF THE FLOOR DRAIN BELOW. THE DRAIN LINE WAS OBSERVED ATTACHED TO THE WALL BEHIND WITH A METAL CLAMP AND SCREW. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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: Consumption of Raw Animal Food
- Comment:
- AT THE TIME OF INSPECTION, THE FOLLOWING CONSUMER ADVISORY WAS OBSERVED AT THE BOTTOM OF THE MENU PLACARD: "CONSUMING RAW OR UNDERCOOKED MEATS MAY INCREASE RISK OF FOOD BORNE ILLNESS. *COOKED TO ORDER" ASTERISKS WERE OBSERVED NEXT TO THE DISCLOSURE OF THE ADVISORY AND THE FOLLOWING MENU ITEMS: HAMBURGER, NY STRIP, AND CHEESE BURGER. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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03/25/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE FOLLOWING AIR GAP VIOLATIONS WERE NOTED: 1. THE END OF THE DRAIN LINE FROM THE BOTTOM OF THE ICE MACHINE WAS FOUND AT THE LEVEL OF THE RIM OF THE FLOOR DRAIN. 2. THE END OF THE DRAIN LINE OF THE SANITIZE BASIN OF THE 3 COMPARTMENT SINK WAS FOUND AT THE LEVEL OF THE RIM OF THE FLOOR DRAIN BELOW. THE OPERAOTR CONFIRMED THAT VEGETABLES SUCH AS TOMATOES MAY BE RINSED IN THIS SINK BASIN. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE ENDS OF THESE DRAIN LINES AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: THE ICE MACHINE CONDENSER DRAIN LINE DID NOT HAVE A SECURE ATTACHMENT TO THE BACK OF THE ICE MACHINE. SECURE THIS LINE THE BACK OF THE MACHINE TO ENSURE THAT AN AIR GAP IS MAINTAINED. ,
- 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: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE MENU PLACARD POSTED ON THE WALL CONTAINED A CONSUMER ADVISORY REMINDER STATEMENT WORDED AS: "CONSUMING RAW OR UNDERCOOKED MEATS MAY INCREASE RISK OF FOOD BORNE ILLNESS." HOWEVER, THERE WAS NO DISCLOSURE STATEMENT OR ASTERISKS PRESENT TO INFORM CUSTOMERS WHICH FOODS MAY BE COOKED TO ORDER. A DISCLOSURE STATEMENT IS A LINE OF TEXT SUCH AS: "COOKED TO ORDER" OR "CAN BE COOKED TO ORDER" THAT INFORMS CUSTOMERS THAT CERTAIN FOODS MAY BE COOKED TO ORDER. THE ASTERISKS ARE PLACED NEXT TO THE DISCLOSURE STATEMENT TO IDENTIFY WHICH FOODS ON THE MENU MAY BE COOKED TO ORDER. PROVIDE A DISCLOSURE STATEMENT WITH ASTERISKS ON THE MENU PLACARD TO ENSURE THAT CUSTOMERS ARE AWARE OF WHICH FOODS CAN BE SERVED UNDER COOKED. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: EXAMPLES OF HOW THE ADVISORY MAY BE WORDED ARE AS FOLLOWS: CHEESE BURGERS* NY STRIP* *CAN BE COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, EGGS, POULTRY, SEAFOOD, OR SHELLFISH MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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02/24/2010 | Routine Inspection |
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