- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Corrections:
- Discard.
- Comment:
- PIC discarded all of the gallons of milk that were past the expiration date.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
04/06/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The floor behind the bar under the box pop area is soiled, there is spilled syrup, clean. Recheck in 6 months.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The gaskets on the 2 door cooler on the south end of the cookline are falling off.
- 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.
|
11/21/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED RICE OBSERVED AT 65F ON COUNTER TOP ON COOKLINE. ALL COOKED FOODS SHALL BE HELD AT 135F OR HIGHER. DISCARD RICE IMMEDIATELY. CORRECTED-RICE DISCARDED TODAY., CORRECTED-RICE DISCARDED TODAY.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OPEN MILK CONTAINERS OBSERVED WITHOUT DATE MARKS. ALL OPEN MILK CONTAINERS HELD OVER 24 HOURS SHALL BE DATE MARKED. TRAIN STAFF TO DATE MARK OPEN MILK OR CREAMERS DAILY. , CORRECTED-STAFF TRAINED ON DATE MARKING AND WILL CONTINUE TO BE TRAINED ON DATE MARKING.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- bar sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE BAR ARE HAS NO IODINE TEST STRIPS/DEVICES. ALL SANITIZERS SHALL HAVE TESTING STRIPS/DEVICES. ACQUIRE TESTING KIT FOR IODINE FOR BAR AREA WITHIN 10 DAYS. , CORRECTED-5-7-14. FACILITY HAS NOW ACQUIRED TEST STRIPS VIA COMMUNICATION OF EMAIL.
- 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)
|
05/06/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- THE OVERHEAD SPRAYER IS AIR GAPPED. VIOLATION CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: System Maintained in Good Repa
- Comment:
- THE WATER LEAK BY THE DISHMACHINE IS REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/06/2013 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE OVERHEAD SPRAYER AT THE GARBAGE GRINDER IS NOT AIR-GAPPED. AIR GAP SPRAY NOZZLE AT LEAST 1 INCH ABOVE THE FLOOD RIM OF THE SINK TO PREVENT BACKFLOW BACKSIPHONAGE. RECHECK IN 10 DAYS.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BEVERAGE NOZZLES WERE SOILED AT WAITSTATION TODAY. INCREASE CLEANING FREQUENCY. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. CORRECTED TODAY, NOZZLES WASHED AT TIME OF INSPECTION.
- 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
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THERE IS A WATER LEAK (OF UNKNOWN ORIGIN) BY THE DISHMACHINE CAUSING WATER TO POOL O THE FLOOR(LARGE AMOUNT OF WATER). REPAIR LEAK BY NEXT INSPECTION. CLEAN FLOOR DAILY. (THE WATER IS POOLING JUST OUTSIDE OF THE DISH AREA, IT IS OBVIOUSLY FLOWING THERE FROM EITHER THE BOOSTER, MACHINE OR DRAINNBOARD-BUT I CANNOT TELL FROM WHICH?) ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT MUST BE IN GOOD REPAIR. DOOR OF WALK IN FREEZER DOES NOT CLOSE PROPERLY, THE FRAME IS ICED UP (KITCHEN). REPAIR BY NEXT INSPECTION SO DOOR CAN CLOSE PROPERLY. THE GASKETS ARE HANGING OFF ON THE COOLER ON THE COOKLINE. REPAIR GASKETS BY NEXT INSPECTION. REMOVE TAPE FROM DOOR, AS WELL. THE 2 DOOR COKE COOLER IN THE KITCHEN HAS A LEAK, FROM THE DRAINLINE UNDER THE FAN TO THE BOTTOM SHELF -WATER IS DRIPPING. REPAIR BY NEXT INSPECTION. MOVE JUICE CARTONS AND BOTTLES AWAY FROM DRIP. WIPE CONTAINERS DRY. RECHECK IN 6 MONTHS.
- 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.
|
11/05/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- TABLET MENUS ARE NOW USED. THE CONSUMER ADVISORY IS ADDED ON THE MENUS. VIOLATION 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE PREP TABLE HAS BEEN REPLACED AND IS HOLDING PHF'S UNDER 39F, TOMATOES, BLUE CHEESE, ETC.
- 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: Variance Requirement
- Comment:
- VARIANCE FOR VACUUM PACKING: SUBMIT ADDITIONAL INFORMATION AS REQUESTED WITHIN 10 DAYS. THE ADDITIONAL VARIANCE INFORMATION WAS RECEIVED LATER IN THE DAY BY FAX AND IS AWAITING VARIANCE COMMITTEE DECISION.
- General violation description:
- 3-502.11 - A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in 8-103.10 and under 8-103.11 before smoking FOOD as a method of FOOD preservation rather than as a method of flavor enhancement
|
05/24/2013 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar(s) beverage gun heads
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- salad prep station cooler
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEES PUT ON GLOVES AND TRAINED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- bar(s) storage area
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- EMPLOYEE DINING ROOM 3-compartment sink faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/25/2012 | Routine |
- Critical: Frequency Before Use After Cle
- Comment:
- THE DISHMACHINE IS SANITIZING PROPERLY AT 180F.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
03/27/2012 | Follow-up |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MACHINE HAS BEEN CLEANED.
- 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.
|
03/26/2012 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHWASHER IS NOT SANITIZING PROPERLY, DISHES ARE NOT REACHING 180F ON THE SURFACE TEMP OF THE DISH. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS. DISHES WILL BE SENT TO MAIN KITCHEN UNTIL REPAIRED.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
02/29/2012 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- AIR GAP PROVIDED IN ORDER TO PREVENT BACKFLOW CONTAMINATION.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) CAN OPENER IN BANQUET KITCHEN 2) INTERIOR SURFACE OF ICE MACHINE AT MAIN BAR 3) BEVERAGE POP SPIGOTS AT MAIN KITCHEN WAIT STATION/DRINK STATION
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- BANQUET KITCHEN Drink station
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) SOUR CREAM, MILK, RANCH DRESSING, PROSCUITTO AND CHICKEN WALDORF AT 48-49F INSIDE GARDE MANGER WALK-IN COOLER - AMBIENT AIR TEMPERATURE AT 52F. 2) HUMMUS, TOMATOES, SLICED MEAT 45-48F INSIDE MAIN KITCHEN SALAD PREP STATION COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F OR BELOW.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Items:
- Iodine solution
- Locations:
- glass washer bar
- Problems:
- Not immersed in For at least 30 seconds
- Corrections:
- Submerse for at least 30 seconds.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISH MACHINE PROPERLY SANITIZING.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Clean Freq, Nonfood-Contact Su
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
- 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 floors
- Locations:
- BANQUET KITCHEN dish washing area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EXCESSIVE AMOUNT OF POOLED WATER ON THE FLOOR AT BANQUET KITCHEN DISH MACHINE.
- 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.
- Cleaning, Frequency/Restrictio
- Comment:
- CEILING TILES CLEANED.
- 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.
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Locations:
- Main kitchen beverage machine ice bin
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- CONTAINER OF HALF AND HALF STORED INSIDE ICE BIN AT WAIT STATION.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Hand Drying Provision
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- main bar
- Problems:
- Not provided At hand sink
- 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.
- Storing Equip./Uten./Lin./Sing
- Comment:
- SINGLE SERVICE ITEMS STORED 6 INCHES FROM FLOOR.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) BASE OF 3-COMPARTMENT SINK FAUCETS LEAKING AT GARDE MANGER WHEN WATER IS ON 2) MAIN KITCHEN FAUCET AND HOSE SHOOTING WATER AT 2-COMPARTMENT SINK WHEN WATER IS ON
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Comment:
- THERMOMETER PROVIDED TO COOLER IN ORDER TO MONITOR AMBIENT AIR TEMPERATURE.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- EMPLOYEE CAFE serving line
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
07/29/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- overhead sprayer Facility
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OVERHEAD SPRAYERS HANGING BELOW THE FLOOD LEVEL RIM OF SINK AT BANQUET KITCHEN DISH AREA AND MAIN KITCHEN DISH AREA.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- overhead sprayer Facility
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OVERHEAD SPRAYERS HANGING BELOW THE FLOOD LEVEL RIM OF SINK AT BANQUET KITCHEN DISH AREA AND MAIN KITCHEN DISH AREA.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 4-door cooler(s) EMPLOYEE CAFE
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DELI MEATS AT 47F, RANCH DRESSINDG AT 47F, TOMATOES AT 47F, PASTA AT 48F INSIDE 4- DOOR REACH-IN COOLER. AMBIENT AIR TEMPERATURE AT 48F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 4-door cooler(s) EMPLOYEE CAFE
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DELI MEATS AT 47F, RANCH DRESSINDG AT 47F, TOMATOES AT 47F, PASTA AT 48F INSIDE 4- DOOR REACH-IN COOLER. AMBIENT AIR TEMPERATURE AT 48F.,
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Facility
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINES NOT SANITIZING: 1) BANQUET KITCHEN DISH MACHINE NOT HOT WATER SANITIZING 2) MAIN BAR DISH MACHINE NOT SANITIZING AT 50-100 PPM CHLORINE
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Facility
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINES NOT SANITIZING: 1) BANQUET KITCHEN DISH MACHINE NOT HOT WATER SANITIZING 2) MAIN BAR DISH MACHINE NOT SANITIZING AT 50-100 PPM CHLORINE,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) COUNTER BENEATH LINERS AT MAIN BAR 2) FLOOR DRAIN COVER AT MAIN BAR DISH MACHINE 3) SPILL INSIDE 4-DOOR REACH-IN COOLER - REF 22 IN BANQUET KITCHEN
- 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 Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) COUNTER BENEATH LINERS AT MAIN BAR 2) FLOOR DRAIN COVER AT MAIN BAR DISH MACHINE 3) SPILL INSIDE 4-DOOR REACH-IN COOLER - REF 22 IN BANQUET KITCHEN,
- 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
- Locations:
- ceiling tiles dish washing area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING TILES HEAVILY SOILED SURROUNDING FAN IN BANQUET KITCHEN DISH WASHING AREA.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ceiling tiles dish washing area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING TILES HEAVILY SOILED SURROUNDING FAN IN BANQUET KITCHEN DISH WASHING AREA.,
- 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 Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- main bar
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- main bar
- Problems:
- Not provided At hand sink
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Laundered linen(s)
- Locations:
- BAKERY cookline
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BAG OF TOWELS STORED ON FLOOR IN BAKERY.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Storing Equip./Uten./Lin./Sing
- Items:
- Laundered linen(s)
- Locations:
- BAKERY cookline
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BAG OF TOWELS STORED ON FLOOR IN BAKERY.,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- LEAKING FAUCETS WHEN WATER IS ACTIVATED: 1) MAIN KITCHEN 3-COMPARTMENT SINK 2) MAIN KITCHEN 2-COMPARTMENT SINK 3) GARDE MANGER 3-COMPARTMENT SINK
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- 4-door reach-in cooler EMPLOYEE CAFE
- 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)
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01/26/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) Main kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MOLD ON ALL INTERIOR WALLS OF ICE MACHINE IN MAIN KITCHEN., ICE MACHINE TURNED OFF - ALTERNATE MACHINE USED FOR ICE.
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- bar glasswasher
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- 3-COMPARTMENT SINK USED TO WASH, RINSE AND SANITIZE UNTIL UNIT IS REPAIRED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- bar counter
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BAR COUNTER SOILED BENEATH SHELF LINERS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- bar handsink
- 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.
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07/28/2010 | Routine Inspection |
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