The Mirage Family Restaurant, 22426 Van Born, Dearborn Hgts, MI 48125 - inspection findings and violations

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Business Info

Restaurant name: THE MIRAGE FAMILY RESTAURANT
Address: 22426 Van Born, Dearborn Hgts, MI 48125
Permit #: 032921
Non-smoking facility: No
Last inspection: 11/24/2014
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Inspection findings

Inspection date

Type
  • Critical: Sanitizing Solutions, Testing
    Comment:
    CORRECTED. CHLORINE TEST STRIPS PROVIDED.
    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)
 11/24/2014Follow-up
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly Covered
    Corrections:
    Cool items uncovered on the top shelf of cooler.
    Comment:
    OBSERVED MEAT LOAF AND STUFFING BOTH ABOVE 100*F AND COVERED WITH PLASTIC SHORTLY AFTER COOKING. , CORRECTED BY THE OPERATOR TAKING THE PLASTIC OFF AND LETTING THE COOLING PROCESS TAKE PLACE. NEVER COVER FOODS DURING THE COOLING PROCESS.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Gloves, Use Limitation
    Items:
    Single-use glove(s) latex
    Problems:
    Washed or rinsed off
    Corrections:
    DO NOT wash or rinse off glove(s), dispose and replace with new glove(s).
    Comment:
    OBSERVED THE COOK AFTER HANDLING RAW GROUND BEEF WASHING HANDS WITH GLOVES STILL ON. , CORRECTED BY EDUCATING THE COOK ON HOW TO WASH HANDS PROPERLY AND GLOVES ARE ONE TIME USE ONLY. ALSO THE COOK TOOK THE GLOVES OFF AND WASHED HANDS PROPERLY.
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    PAPER TOWEL NOT AVAILABLE AT THE DISH WASH AREA HAND SINK. , CORRECTED BY OPERATOR PROVIDING PAPER TOWEL.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink dishwash area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    SOAP NOT PROVIDED AT THE DISH WASH AREA HAND SINK. , CORRECTED BY PROVIDING SOAP AT THE HAND SINK.
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Good Repair and Proper Adjustm
    Items:
    Equipment components hinges
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    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.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    faucet(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 10/15/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    IN THE COOLER DRAWER LOCATED BELOW THE GRILL: SAUSAGE LINKS NOT OBSERVED SAUSAGE PATTIES NOT OBSERVED HAM 41F 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)
 06/03/2014Follow-up
  • Critical: Package Integrity
    Items:
    Food package(s) Cans
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    DENTED CAN OF PEACHES OBSERVED IN THE DRY STORAGE AREA., CORRECTED BY REMOVING FROM THE AREA TO RETURN TO THE VENDOR.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW CHICKEN STORED OVER COOKED PASTA., CORRECTED BY REARRANGING THE RAW CHICKEN ON THE BOTTOM SHELF AND BRINGING COOKED PASTA IN 5 GALLON BUCKETS TO THE MIDDLE SHELF.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IN THE COOLER DRAWER LOCATED BELOW THE GRILL: SAUSAGE LINKS 49F SAUSAGE PATTIES 50F HAM 47F FOOD DISCARDED. THIS IS AN UNCORRECTED PRIORITY/PRIORITY FOUNDATION VIOLATION THAT HAS BEEN CITED THREE (3) STRAIGHT INSPECTIONS. BE ADVISED THAT WCHD MAY SEND NOTICE OF OFFICE CONSULTATION.
    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)
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    VARIOUS TYPES OF CUPS WITHOUT HANDLES WERE STORED IN FETA CHEESE, CORNMEAL AND SUGAR. USE SCOOPS WITH HANDLES AND STORE THEM WITH HANDLES OUTSIDE OF FOOD.
    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
  • Preset Tableware
    Items:
    Preset tableware
    Problems:
    Not protected from contamination By being wrapped, covered, or inverted
    Corrections:
    Provide wrapping, cover or invert to prevent contamination.
    Comment:
    LIP CONTACT SURFACE OF UTENSILS ARE NOT COVERED FULLY. MAKE SURE THAT THE LIP CONTACT SURFACES ARE PROTECTED.
    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
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NEEDS A HANGING THERMOMETER: FRONT 2 DOOR SIDE BY SIDE COOLER DRAWER COOLERS IN THE KITCHEN AREA PREP COOLER
    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)
 04/24/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    HAM IS 39.9F INSIDE REACH-IN COOLER. CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 10/29/2013Follow-up
  • Critical: Food Contact with Equipment an
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    COOK WIPED GLOVED HANDS ON APRON WHICH HE WAS USING AS HIS DRYING TOWEL. HE CONTINUED TO USE THE SOILED GLOVES TO PREPARE FOOD. FOOD SHALL ONLY CONTACT CLEAN SURFACES OR SINGLE-SERVICE ARTICLES. COOK WAS CORRECTED AND EDUCATED ON WHEN GLOVE BECOMES CONTAMINATED. CORRECTED. WILL PROVIDE A HAND-OUT TO GUIDE ON WHEN TO CHANGE GLOVES.
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    DICED HAM INSIDE REACH-IN COOLER WAS 44F FOR COLD HOLDING. EXCEPT FOR DURING PREPARATION,COOKING,COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL,POTENTIALLY HAZARDOUS FOODS FOR COLD HOLDING SHALL BE 41F OR LESS. KEEP POTENTIALLY HAZARDOUS FOOD FOR COLD HOLDING AT 41F OR LESS. WILL VERIFY CORRECTION WITHIN 10 DAYS.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Raw Animal Foods
    Items:
    Cooking of raw animal food(s)
    Corrections:
    Cook to proper temperature.
    Comment:
    CHILDREN'S MENU OFFERS UNDER COOKED HAMBURGERS. CHILDREN'S MENUS CAN NOT OFFER GROUND BEEF OR HAMBURGER UNDER COOKED. PERSON-IN-CHARGE HAS BEGUN DELETING CONSUMER ADVISORY. VIOLATION CORRECTED.
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    SCOURING PAD WAS INSIDE HAND WASH SINK NEAR COOK LINE. HAND WASH SINK SHALL BE EASILY ACCESSIBLE TO WASH HANDS ONLY. COOK REMOVED SCOURING PAD FROM SINK. VIOLATION CORRECTED. KEEP SINK CLEAR.
    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)
 10/22/2013Routine
  • Critical: Backflow Prevention Device, Wh
    Comment:
    HOSE BIBB PROVIDED FOR MOP SINK FAUCET. CORRECTED.
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Packaged and Unpackaged Food -
    Comment:
    FOODS WERE STORED IN WALK IN TO PREVENT CROSS CONTAMINATION. HAND OUT OF HOW TO STORE TO PROVENT CROSS CONTAMINATION IS HANGING ON WALK IN DOOR TO RETRAIN FOOD EMPLOYEES. CORRECTED.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    TUNA AT 41F AND LETTUCE AT 39F IN FRONT COOLER, CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: When to Wash
    Comment:
    CORRECTED WITH RETRAINING OF EMPLOYEE ON WHEN TO HAND WASH.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
 05/10/2013Follow-up
  • Critical: Backflow Prevention Device, Wh
    Items:
    Backflow prevention backflow/backsiphonage device vacuum breaker
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED IN THE MOP SINK AREA NO BACK FLOW DEVICE INSTALLED ON THE FAUCET. PROVIDE A HOSE BIBB ON THE MOP SINK FAUCET. ,
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    WALK IN COOLER HAD RAW CHICKEN, RAW BEEF, AND RAW FISH STORED ABOVE AND AROUND COOKED HAM, COOKED NOODLES, AND SOUP. OBSERVED IN THE FRONT, FIRST DRAWER COOLER RAW SAUSAGE AND COOKED HAM. OBSERVED FOODS NOT COVERED: 2 POT PIES, 2 TUBS SLICED POTATOES, 2 TUBS OF COOKED PEELED POTATOES, SPLIT PEA SOUP, STUFFED PEPPERS KEEP FOOD COVERED. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION. CORRECTED DURING INSPECTION BY MOVING RAW ANIMAL PRODUCTS TO BOTTOM SHELF. RISK CONTROL PLAN WILL BE GIVEN. ,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED IN THE BOTTOM OF THE COOLER ACROSS FROM THE COOKING AREA TUNA SALAD AT 49F. KEEP POTENTIALLY HAZARDOUS FOODS AT 41F AND 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: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED HEAD COOK CHANGE THE PAPER TOWEL IN DISPENSER WITH GLOVES ON, THEN CONTINUE WITH FOOD PREPARATION TASK AS BEFORE WITHOUT WASHING HANDS AND CHANGING GLOVES. FOOD EMPLOYEES MUST WASH HANDS AND CHANGE GLOVES AFTER CHANGING TASKS. RISK CONTROL PLAN WILL BE GIVEN. ,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Covering Receptacles
    Items:
    Waste container(s)/container(s) outside dumpsters
    Problems:
    Not covered
    Corrections:
    Keep covered.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Eating, Drinking, or Using Tob
    Comment:
    OBSERVED FOOD EMPLOYEES TWO OPEN BEVERAGE CONTAINERS WITHOUT TOPS OR STRAWS. EMPLOYEES MAY DRINK FROM A CLOSED BEVERAGE CONTAINER WITH A STRAW.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Repairing
    Items:
    Physical facilities Wall(s) at sink
    Problems:
    In poor repair Broken
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED AT THE 3 COMPARTMENT SINK NEAR THE WALK IN COOLER, 2 FAUCETS BOTH MISSING RIGHT SIDE KNOBS. REPLACE/REPAIR FAUCET FIXTURE. IN THE WOMEN'S BATHROOM THE DOOR IS BEING HELD CLOSED WITH A CHAIN THAT IS NOT ADEQUATE TO CLOSE THE DOOR. REPLACE/REPAIR LOCK ON DOOR.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 05/01/2013Routine
  • Critical: Characteristics
    Comment:
    CORRECTED BY NOT USING CUT CONTAINERS FOR SPICES AND USING METAL PANS IN STEAM TABLE FOR GRAVY AND BUTTER.
    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: Characteristics
    Comment:
    CORRECTED BY NOT USING CUT CONTAINERS FOR SPICES AND USING METAL PANS IN STEAM TABLE FOR GRAVY AND BUTTER.
    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: Controlling Pests
    Comment:
    CORRECTED. DID NOT OBSERVE ANY DRAIN FLIES IN 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: Controlling Pests
    Comment:
    CORRECTED. DID NOT OBSERVE ANY DRAIN FLIES IN 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: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED. OBSERVED CAN OPENER BLADE, KNIFE HOLDER, KNIVES, ICE MACHINE CLEAN. NO ITEMS STORED ON UTILITY SHELF. DURING INSPECTION THE SLICER WAS 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: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED. OBSERVED CAN OPENER BLADE, KNIFE HOLDER, KNIVES, ICE MACHINE CLEAN. NO ITEMS STORED ON UTILITY SHELF. DURING INSPECTION THE SLICER WAS 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: Hand Drying Provision
    Comment:
    CORRECTED DURING INSPECTION BY PROVIDING PAPER TOWELS AT HANDSINKS.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Hand Drying Provision
    Comment:
    CORRECTED DURING INSPECTION BY PROVIDING PAPER TOWELS AT HANDSINKS.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    CORRECTED DURING INSPECTION BY PROVIDING SOAP AT EMPLOYEE RESTROOM.
    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: Handwashing Cleanser, Availabi
    Comment:
    CORRECTED DURING INSPECTION BY PROVIDING SOAP AT EMPLOYEE RESTROOM.
    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: Hot and cold holding
    Comment:
    CORRECTED. OBSERVED SPAGHETTI SAUCE IN STEAM TABLE AT 135F-142F.
    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:
    CORRECTED. OBSERVED SPAGHETTI SAUCE IN STEAM TABLE AT 135F-142F.
    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: Packaged and Unpackaged Food -
    Comment:
    CORRECTED BY STORING RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. CORRECTED DURING INSPECTION. WALK-IN COOLER HAD BOXES OF RAW SAUSAGE LINKS AND RAW BACON ABOVE DRESSINGS. RAW FISH ABOVE BEETS. EMPLOYEE MOVED THESE ITEMS BELOW READY TO EAT FOODS. PREP COOLER HAD EGG WASH ON TOP SHELF ABOVE READY TO EAT FOODS. EMPLOYEE MOVED TO BOTTOM SHELF AWAY FROM READY TO EAT FOODS.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Packaged and Unpackaged Food -
    Comment:
    CORRECTED BY STORING RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. CORRECTED DURING INSPECTION. WALK-IN COOLER HAD BOXES OF RAW SAUSAGE LINKS AND RAW BACON ABOVE DRESSINGS. RAW FISH ABOVE BEETS. EMPLOYEE MOVED THESE ITEMS BELOW READY TO EAT FOODS. PREP COOLER HAD EGG WASH ON TOP SHELF ABOVE READY TO EAT FOODS. EMPLOYEE MOVED TO BOTTOM SHELF AWAY FROM READY TO EAT FOODS.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Restriction
    Comment:
    CORRECTED. DID NOT OBSERVE ANY UNAPPROVED PESTICIDES IN FACILTY.
    General violation description:
    7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
  • Critical: Restriction
    Comment:
    CORRECTED. DID NOT OBSERVE ANY UNAPPROVED PESTICIDES IN FACILTY.
    General violation description:
    7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
  • Critical: Separation
    Comment:
    CORRECTED. ALL CHEMICALS STORED BELOW AND AWAY FROM FOOD AND EQUIPMENT.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: Separation
    Comment:
    CORRECTED. ALL CHEMICALS STORED BELOW AND AWAY FROM FOOD AND EQUIPMENT.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: System Maintained in Good Repa
    Comment:
    CORRECTED. HANDSINK REPAIRED AND PROVIDING HOT WATER AND NOT LEAKING.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: System Maintained in Good Repa
    Comment:
    CORRECTED. HANDSINK REPAIRED AND PROVIDING HOT WATER AND NOT LEAKING.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTED DURING INSPECTION BY WRITING A PROCEDURE AND POSTING IT. ALSO TIME MARKING THE IN AND OUT TIME ON THE EGG CARTON. THE SAUSAGE LINKS WERE OBSERVED IN THE COOKLINE DRAWER AT 41F. ITEMS ARE HELD FOR FOUR HOURS AND DISCARDED.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTED DURING INSPECTION BY WRITING A PROCEDURE AND POSTING IT. ALSO TIME MARKING THE IN AND OUT TIME ON THE EGG CARTON. THE SAUSAGE LINKS WERE OBSERVED IN THE COOKLINE DRAWER AT 41F. ITEMS ARE HELD FOR FOUR HOURS AND DISCARDED.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: When to Wash
    Comment:
    CORRECTED. OBSERVED COOK CRACK RAW EGGS THEN REMOVE GLOVES AND WASH HANDS AT HANDSINK.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Critical: When to Wash
    Comment:
    CORRECTED. OBSERVED COOK CRACK RAW EGGS THEN REMOVE GLOVES AND WASH HANDS AT HANDSINK.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Drying Mops
    Comment:
    CORRECTED. OBSERVED MOP BUCKET IN BACK BY MOP SINK.
    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.
  • Drying Mops
    Comment:
    CORRECTED. OBSERVED MOP BUCKET IN BACK BY MOP SINK.
    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.
  • Equipment, Clothes Washers and
    Comment:
    CORRECTED BY MOVING CLEAN LINENS AND APRONS TO OFFICE.
    General violation description:
    4-401.11 - (A) Except as specified in # (B) of this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: (1) In locker rooms
  • Equipment, Clothes Washers and
    Comment:
    CORRECTED BY MOVING CLEAN LINENS AND APRONS TO OFFICE.
    General violation description:
    4-401.11 - (A) Except as specified in # (B) of this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: (1) In locker rooms
  • Equipment, Utensils, Linens, a
    Comment:
    CORRECTED DURING INSPECTION BY MOVING PANS AND CUTTING BOARDS ON SHELF.
    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
  • Equipment, Utensils, Linens, a
    Comment:
    CORRECTED DURING INSPECTION BY MOVING PANS AND CUTTING BOARDS ON SHELF.
    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
  • Food storage
    Comment:
    CORRECTED. DID NOT OBSERVE ANY FOOD STORED ON THE FLOOR.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Storage
    Comment:
    CORRECTED. DID NOT OBSERVE ANY FOOD STORED ON FLOOR.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food storage
    Comment:
    CORRECTED. DID NOT OBSERVE ANY FOOD STORED ON THE FLOOR.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Storage
    Comment:
    CORRECTED. DID NOT OBSERVE ANY FOOD STORED ON FLOOR.
    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
  • Storing Equip./Uten./Lin./Sing
    Comment:
    CORRECTED DURING INSPECTION BY MOVING ALL EQUIPMENT OFF THE 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
  • Storing Equip./Uten./Lin./Sing
    Comment:
    CORRECTED DURING INSPECTION BY MOVING ALL EQUIPMENT OFF THE 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
  • Thawing
    Comment:
    CORRECTED. OBSERVED BEEF AND OTHER FROZEN FOODS THAWING IN WALK-IN COOLER.
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
  • Thawing
    Comment:
    CORRECTED. OBSERVED BEEF AND OTHER FROZEN FOODS THAWING IN WALK-IN COOLER.
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 11/15/2012Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Locations:
    steam table
    Problems:
    Allow migration of deleterious substances
    Corrections:
    Provide food grade quality and approved surfaces and materials.
    Comment:
    OBSERVED SPICES STORED IN USED CUT CONTAINERS. DO NOT STORE FOOD IN CUT CONTAINERS - MUST USE INTACT CONTAINER. ALSO GRAVY IN A PLASTIC CONTAINER IN STEAM TABLE - USE METAL PAN.,
    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: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Locations:
    steam table
    Problems:
    Allow migration of deleterious substances
    Corrections:
    Provide food grade quality and approved surfaces and materials.
    Comment:
    OBSERVED SPICES STORED IN USED CUT CONTAINERS. DO NOT STORE FOOD IN CUT CONTAINERS - MUST USE INTACT CONTAINER. ALSO GRAVY IN A PLASTIC CONTAINER IN STEAM TABLE - USE METAL PAN.,
    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: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED: OBSERVED CAN OPENER BLADE CLEAN.
    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:
    CORRECTED: OBSERVED CAN OPENER BLADE CLEAN.
    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) flies
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    OBSERVED MANY DRAIN FLIES IN BACK AREA BY 3-COMPARTMENT SINK. FACILITY MUST ELIMINATE FLIES FROM FACILITY. ALSO ELIMINATE HARBORAGE CONDITIONS BY CLEANING.,
    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: Controlling Pests
    Items:
    Pest(s) flies
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    OBSERVED MANY DRAIN FLIES IN BACK AREA BY 3-COMPARTMENT SINK. FACILITY MUST ELIMINATE FLIES FROM FACILITY. ALSO ELIMINATE HARBORAGE CONDITIONS BY CLEANING.,
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED SLICER GUARD AND BLADE WITH FOOD DEBRIS, CAN OPENER BLADE SOILED. OBSERVED TWO SOILED KNIVES, SOILED PEELER, AND MEAT TENDERIZER STORED ON SHELF OF UTILITY SERVICE WALL. OBSERVED ICE MACHINE WITH HEAVY MOLD ACCUMULATION. OBSERVED KNIFE RACK SOILED. CLEAN AND SANITIZE ALL ITEMS AND KEEP CLEAN. ALSO CLEAN UTILITY SHELF AND DO NOT STORE ANY FOOD EQUIPMENT ON THIS SHELF.,
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED SLICER GUARD AND BLADE WITH FOOD DEBRIS, CAN OPENER BLADE SOILED. OBSERVED TWO SOILED KNIVES, SOILED PEELER, AND MEAT TENDERIZER STORED ON SHELF OF UTILITY SERVICE WALL. OBSERVED ICE MACHINE WITH HEAVY MOLD ACCUMULATION. OBSERVED KNIFE RACK SOILED. CLEAN AND SANITIZE ALL ITEMS AND KEEP CLEAN. ALSO CLEAN UTILITY SHELF AND DO NOT STORE ANY FOOD EQUIPMENT ON THIS SHELF.,
    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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    DID NOT OBSERVE PAPER TOWELS AT HANDSINK BY 3-COMPARTMENT SINK AND ALSO EMPLOYEE RESTROOM. PROVIDE PAPER TOWEL AT ALL TIMES.,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    DID NOT OBSERVE PAPER TOWELS AT HANDSINK BY 3-COMPARTMENT SINK AND ALSO EMPLOYEE RESTROOM. PROVIDE PAPER TOWEL AT ALL TIMES.,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    DID NOT OBSERVE SOAP IN EMPLOYEE RESTROOM. SUPPLY SOAP AT ALL TIMES. ,
    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: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    DID NOT OBSERVE SOAP IN EMPLOYEE RESTROOM. SUPPLY SOAP AT ALL TIMES. ,
    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: Hot and cold holding
    Comment:
    CORRECTED. OBSERVED RAW HAMBURGER AT 39F, HAM 40F, HASHBROWNS 38F.
    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:
    NOT CORRECTED: OBSERVED SPAGHETTI SAUCE IN STEAM TABLE AT 107F-153F. HOT FOODS MUST BE HELD AT 135F AND ABOVE AT ALL TIMES.,
    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:
    CORRECTED. OBSERVED RAW HAMBURGER AT 39F, HAM 40F, HASHBROWNS 38F.
    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:
    NOT CORRECTED: OBSERVED SPAGHETTI SAUCE IN STEAM TABLE AT 107F-153F. HOT FOODS MUST BE HELD AT 135F AND ABOVE AT ALL TIMES.,
    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: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    OBSERVED AT COOKLINE PREP REACH-IN HAD EGG WASH ABOVE HARD BOILED EGGS. WALK-IN COOLER HAD RAW CHICKEN, RAW FISH, RAW BEEF, RAW PORK, RAW BACON IN BOXES AND RAW SAUSAGE ALL STORED WITH AND ABOVE READY TO EAT FOODS: MILK, PEPPERS, NOODLES, LETTUCE, CABBAGE, HAM, ETC. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. ALSO, OBSERVED MANY ITEMS IN WALK-IN COOLER NOT COVERED: POT PIE, POTATOES, FRUIT TOPPINGS, SAUSAGE GRAVY, SPAGHETTI SAUCE, CHOPPED PREPPED VEGETABLES, COOLED HAM. ITEMS MUST BE COVERED IN COOLER. ,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    OBSERVED AT COOKLINE PREP REACH-IN HAD EGG WASH ABOVE HARD BOILED EGGS. WALK-IN COOLER HAD RAW CHICKEN, RAW FISH, RAW BEEF, RAW PORK, RAW BACON IN BOXES AND RAW SAUSAGE ALL STORED WITH AND ABOVE READY TO EAT FOODS: MILK, PEPPERS, NOODLES, LETTUCE, CABBAGE, HAM, ETC. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. ALSO, OBSERVED MANY ITEMS IN WALK-IN COOLER NOT COVERED: POT PIE, POTATOES, FRUIT TOPPINGS, SAUSAGE GRAVY, SPAGHETTI SAUCE, CHOPPED PREPPED VEGETABLES, COOLED HAM. ITEMS MUST BE COVERED IN COOLER. ,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Reheating for Hot Holding
    Comment:
    CORRECTED. DID NOT OBSERVE MASHED POTATOES TODAY, BUT OWNER STATED FOODS ARE REHEATED ON STOVE BEFORE PUTTING IN STEAM TABLE.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Reheating for Hot Holding
    Comment:
    CORRECTED. DID NOT OBSERVE MASHED POTATOES TODAY, BUT OWNER STATED FOODS ARE REHEATED ON STOVE BEFORE PUTTING IN STEAM TABLE.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Restriction
    Items:
    Unnecessary toxic items
    Problems:
    Present in facility
    Corrections:
    Remove from facility/premises.
    Comment:
    FACILITY HAD SPRAY CANS OF PESTICIDES THAT ARE NOT APPROVED FOR RESTAURANT USE. DISCARD AND DO NOT USE.,
    General violation description:
    7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
  • Critical: Restriction
    Items:
    Unnecessary toxic items
    Problems:
    Present in facility
    Corrections:
    Remove from facility/premises.
    Comment:
    FACILITY HAD SPRAY CANS OF PESTICIDES THAT ARE NOT APPROVED FOR RESTAURANT USE. DISCARD AND DO NOT USE.,
    General violation description:
    7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
  • Critical: Separation
    Items:
    Poisonous/toxic material(s)
    Problems:
    Not separated from Food
    Corrections:
    Store toxics below and away from all other items.
    Comment:
    OBSERVED PESTICIDE SPRAY CANS AT WAITSTATION AREA NEXT TO KETCHUP AND HOT SAUCE, ALSO ANOTHER CAN IN DRY STORAGE NEXT TO FOODS. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND CLEAN EQUIPMENT.,
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: Separation
    Items:
    Poisonous/toxic material(s)
    Problems:
    Not separated from Food
    Corrections:
    Store toxics below and away from all other items.
    Comment:
    OBSERVED PESTICIDE SPRAY CANS AT WAITSTATION AREA NEXT TO KETCHUP AND HOT SAUCE, ALSO ANOTHER CAN IN DRY STORAGE NEXT TO FOODS. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND CLEAN EQUIPMENT.,
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system water line(s) hot
    Problems:
    Not repaired according to law
    Corrections:
    Repair according to law.
    Comment:
    WAITSTATION HANDSINK HOT WATER HANDLE IS NOT FUNCTIONING PROPERLY AND WAS LEAKING SO THE HOT WATER WAS TURNED OFF. REPAIR HANDLE AND LEAK AND ENSURE HOT WATER IS ALWAYS ON. ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system water line(s) hot
    Problems:
    Not repaired according to law
    Corrections:
    Repair according to law.
    Comment:
    WAITSTATION HANDSINK HOT WATER HANDLE IS NOT FUNCTIONING PROPERLY AND WAS LEAKING SO THE HOT WATER WAS TURNED OFF. REPAIR HANDLE AND LEAK AND ENSURE HOT WATER IS ALWAYS ON. ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Time as a Public Health Contro
    Comment:
    NOT CORRECTED: OBSERVED A CONTAINER OF COOKED SAUSAGE LINKS ON TABLE BY COOKLINE - MOVED BEFORE A TEMPERATURE COULD BE TAKEN. ALSO OBSERVED A TRAY OF RAW EGGS ON OTHER TABLE AT END OF COOKLINE. NO TIME MARKING OBSERVED. ,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: Time as a Public Health Contro
    Comment:
    NOT CORRECTED: OBSERVED A CONTAINER OF COOKED SAUSAGE LINKS ON TABLE BY COOKLINE - MOVED BEFORE A TEMPERATURE COULD BE TAKEN. ALSO OBSERVED A TRAY OF RAW EGGS ON OTHER TABLE AT END OF COOKLINE. NO TIME MARKING OBSERVED. ,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED EMPLOYEE DIP FRENCH TOAST IN EGG WASH THEN GO TO HANDSINK AND WASH GLOVED HANDS, THEN PROCEEDED TO WORK WITH READY TO EAT FOODS. WHEN EXPLAINED TO EMPLOYEE THAT GLOVES CAN NOT BE WASHED, EMPLOYEE TOOK OFF GLOVES AND PUT ON NEW GLOVES WITHOUT WASHING HANDS. OBSERVED DISH WASH EMPLOYEE HANDLE SOILED DISHES/EQUIPMENT, THEN PUT AWAY CLEAN DISHES/EQUIPMENT WITHOUT WASHING HANDS. EMPLOYEES MUST WASH HANDS BETWEEN RAW AND READY TO EAT FOODS, BETWEEN DIRTY AND CLEAN EQUIPMENT, AND WHEN ANY OTHER CONTAMINATION OCCURS. ,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED EMPLOYEE DIP FRENCH TOAST IN EGG WASH THEN GO TO HANDSINK AND WASH GLOVED HANDS, THEN PROCEEDED TO WORK WITH READY TO EAT FOODS. WHEN EXPLAINED TO EMPLOYEE THAT GLOVES CAN NOT BE WASHED, EMPLOYEE TOOK OFF GLOVES AND PUT ON NEW GLOVES WITHOUT WASHING HANDS. OBSERVED DISH WASH EMPLOYEE HANDLE SOILED DISHES/EQUIPMENT, THEN PUT AWAY CLEAN DISHES/EQUIPMENT WITHOUT WASHING HANDS. EMPLOYEES MUST WASH HANDS BETWEEN RAW AND READY TO EAT FOODS, BETWEEN DIRTY AND CLEAN EQUIPMENT, AND WHEN ANY OTHER CONTAMINATION OCCURS. ,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED DRAIN BOWL OF 3-COMPARTMENT SINK HEAVILY SOILED. ALSO THE FLOOR IN THE KITCHEN AREAS IS SOILED IN MANY AREAS: DISH AREA, COOKLINE, ETC. CONDENSER FAN IN WALK-IN COOLER HAD ACCUMULATION OF DUST. CLEAN AREAS AND 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.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED DRAIN BOWL OF 3-COMPARTMENT SINK HEAVILY SOILED. ALSO THE FLOOR IN THE KITCHEN AREAS IS SOILED IN MANY AREAS: DISH AREA, COOKLINE, ETC. CONDENSER FAN IN WALK-IN COOLER HAD ACCUMULATION OF DUST. CLEAN AREAS AND 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
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    MOP WAS STORED ON THE FLOOR BY 3-COMPARTMENT SINK. STORE MOP HANGING OVER MOP SINK TO ALLOW TO AIR DRY. ,
    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.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    MOP WAS STORED ON THE FLOOR BY 3-COMPARTMENT SINK. STORE MOP HANGING OVER MOP SINK TO ALLOW TO AIR DRY. ,
    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.
  • Equipment, Clothes Washers and
    Items:
    Cabinet used for clean linen storage
    Problems:
    Stored In toilet room
    Corrections:
    Remove and store in protected area.
    Comment:
    OBSERVED CLEAN LINENS AND APRONS IN EMPLOYEE RESTROOM. DO NOT STORE CLEAN LINENS IN RESTROOM - STORE IN A CLEAN SANITARY LOCATION.,
    General violation description:
    4-401.11 - (A) Except as specified in # (B) of this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: (1) In locker rooms
  • Equipment, Clothes Washers and
    Items:
    Cabinet used for clean linen storage
    Problems:
    Stored In toilet room
    Corrections:
    Remove and store in protected area.
    Comment:
    OBSERVED CLEAN LINENS AND APRONS IN EMPLOYEE RESTROOM. DO NOT STORE CLEAN LINENS IN RESTROOM - STORE IN A CLEAN SANITARY LOCATION.,
    General violation description:
    4-401.11 - (A) Except as specified in # (B) of this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: (1) In locker rooms
  • Equipment, Utensils, Linens, a
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED CUTTING BOARDS, HOTEL PANS, STACKED POTS AND OTHER PANS STORED ON FLOOR THROUGHOUT THE KITCHEN. STORE EQUIPMENT AT LEAST 6 INCHES ABOVE FLOOR IN A CLEAN LOCATION. ,
    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
  • Equipment, Utensils, Linens, a
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED CUTTING BOARDS, HOTEL PANS, STACKED POTS AND OTHER PANS STORED ON FLOOR THROUGHOUT THE KITCHEN. STORE EQUIPMENT AT LEAST 6 INCHES ABOVE FLOOR IN A CLEAN LOCATION. ,
    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
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    various locations
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED COOKED POTATOES IN BINS ON FLOOR IN WALK-IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF FLOOR.,
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    various locations
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED COOKED POTATOES IN BINS ON FLOOR IN WALK-IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF FLOOR.,
    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
  • Repairing
    Items:
    Physical facilities Wall(s) at counter
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED THE CAULK DETERIORATED ALONG 3-COMPARTMENT SINK AND PREP TABLE IN KITCHEN. RECAULK AREA.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Repairing
    Items:
    Physical facilities Wall(s) at counter
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED THE CAULK DETERIORATED ALONG 3-COMPARTMENT SINK AND PREP TABLE IN KITCHEN. RECAULK AREA.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Thawing
    Items:
    Frozen food(s) for thawing
    Problems:
    Stored above 41 degrees f thawed or partially thawed
    Corrections:
    Store under refrigeration.
    Comment:
    OBSERVED MEAT ITEMS IN 3-COMPARTMENT SINK AND ON DRAIN BOARD OF SINK THAWING. FOODS MUST BE THAWED UNDER REFRIGERATION, UNDER RUNNING WATER OF 70F OR LESS, OR AS PART OF THE COOKING PROCESS. THAW FOODS PROPERLY.,
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
  • Thawing
    Items:
    Frozen food(s) for thawing
    Problems:
    Stored above 41 degrees f thawed or partially thawed
    Corrections:
    Store under refrigeration.
    Comment:
    OBSERVED MEAT ITEMS IN 3-COMPARTMENT SINK AND ON DRAIN BOARD OF SINK THAWING. FOODS MUST BE THAWED UNDER REFRIGERATION, UNDER RUNNING WATER OF 70F OR LESS, OR AS PART OF THE COOKING PROCESS. THAW FOODS PROPERLY.,
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 10/29/2012Routine
  • Critical: Characteristics
    Comment:
    CORRECTED BY USING STAINLESS STEEL PANS.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    NOT CORRECTED: CUTTING BOARD STORED ON FLOOR, CAN OPENER HAS OLD DEBRIS. CLEAN NOW - STORE ABOVE FLOOR, CLEANLY.,
    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: Cooling
    Comment:
    PIC STATED THAT FOOD IS NOW COOLED USING HOTEL PANS (NOT OBSERVED).
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Hot and cold holding
    Comment:
    NOT CORRECTED:RAW SAUSAGE AT 47F, RAW HAMBURGER 45F, HAM 43F IN THE COOLER DRAWERS. DO NOT USE DRAWERS UNTIL 41F OR LOWER CAN BE MAINTAINED.,
    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:
    NOT CORRECTED: MASHED POTATOES AT 93F IN THE STEAM TABLE - HOLD AT OR ABOVE 135F. THE POTATOES WERE DISCARDED VOLUNTARILY. PIC DID NOT WISH TO REHEAT TO 165F. CORRECT VIOLATION IMMEDIATELY. TOP PORTION OF THE CHILI WAS AT 125F - AFTER STIRRING WAS AT 145F. HOLD AT OR ABOVE 135F. INCREASE HEAT OR STIR FREQUENTLY. NOTE: THE CHILI IS IN A LARGE CONTAINER - TOP OF THE FOOD IS ABOVE THE STEAM TABLE. PROVIDE A SHORTER, PROPER SIZE CONTAINER OR STIR AS OFTEN AS NEEDED TO HOLD AT OR ABOVE 135F. , ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    CORRECTED BY DATE MARKING REQUIRED ITEMS.
    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: Reheating for Hot Holding
    Comment:
    SEE 3-501.16 HOT HOLDING: THE COOK WOULD NOT SAY WHETHER THE POTATOES AT 93F WERE HOLDING OR REHEATING IMPROPERLY. REHEAT ON THE STOVE TO 165F WITHIN 2 HOURS.,
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Time as a Public Health Contro
    Comment:
    NOT CORRECTED: EGGS OUT AT ROOM TEMP AT 73F FOOD TEMP. SAUSAGE LINKS ALSO ON COUNTER - DISCARDED BEFORE TEMPERATURE COULD BE RECORDED., ,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    CORRECTED BY SANITIZING AT 50-100 PPM CL.
    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
 08/20/2012Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Locations:
    steam table
    Problems:
    Allow migration of deleterious substances
    Corrections:
    Provide food grade quality and approved surfaces and materials.
    Comment:
    PLASTIC, SINGLE USE CONTAINER USED IN STEAM TABLE AS A HOT HOLDING WELL. PROVIDE A DURABLE, MULTI-USE CONTAINER DESIGNED FOR USED IN A STEAM TABLE.
    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: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Locations:
    steam table
    Problems:
    Allow migration of deleterious substances
    Corrections:
    Provide food grade quality and approved surfaces and materials.
    Comment:
    PLASTIC, SINGLE USE CONTAINER USED IN STEAM TABLE AS A HOT HOLDING WELL. PROVIDE A DURABLE, MULTI-USE CONTAINER DESIGNED FOR USED IN A STEAM TABLE.
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment can openers
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE CAN OPENER HAS OLD, DARKENED, THICK DEBRIS. AND REAR PREP AREA CUTTING BOARD IS NOT CLEAN. CLEAN AND MAINTAIN: CORRECT IMMEDIATELY. CUTTING BOARD STORED ON FLOOR: CLEAN NOW. COMPLETE THE RISK CONTROL PLAN.
    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:
    THE CAN OPENER HAS OLD, DARKENED, THICK DEBRIS. AND REAR PREP AREA CUTTING BOARD HAS NOT CLEAN. CLEAN AND MAINTAIN: CORRECT IMMEDIATELY.
    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
    Items:
    Food-contact surface(s) Equipment can openers
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE CAN OPENER HAS OLD, DARKENED, THICK DEBRIS. AND REAR PREP AREA CUTTING BOARD IS NOT CLEAN. CLEAN AND MAINTAIN: CORRECT IMMEDIATELY. CUTTING BOARD STORED ON FLOOR: CLEAN NOW. COMPLETE THE RISK CONTROL PLAN.
    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:
    THE CAN OPENER HAS OLD, DARKENED, THICK DEBRIS. AND REAR PREP AREA CUTTING BOARD HAS NOT CLEAN. CLEAN AND MAINTAIN: CORRECT IMMEDIATELY.
    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: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    Walk-in cooler
    Problems:
    From 70 degrees f to 41 degrees F for more than 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    GRAVY, COOLING SINCE YESTERDAY IN A LARGE, PLASTIC CONTAINER (5 GALLON) IN THE WALK IN COOLER, OBSERVED AT 55F IN THE CENTER AND 45F AT THE EDGE. COOL RAPIDLY AS STATED.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    Walk-in cooler
    Problems:
    From 70 degrees f to 41 degrees F for more than 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    GRAVY, COOLING SINCE YESTERDAY IN A LARGE, PLASTIC CONTAINER (5 GALLON) IN THE WALK IN COOLER, OBSERVED AT 55F IN THE CENTER AND 45F AT THE EDGE. COOL RAPIDLY AS STATED.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    RAW HAMBURGER AND HAM IN THE COOK LINE DRAWERS COOLERS AT 45F. HOLD AT OR BELOW 45F. CORRECT IMMEDIATELY. WCHD FOLLOW UP TO BE WITHIN 1-2 WEEKS. THE OWNER STATED THAT THE COOLERS CANNOT MAINTAIN 41F. REPAIR THE COOLER OR REPLACE: ALL COOLERS IN MICHIGAN MUST BE ABLE TO MAINTAIN 41F OR LOWER FOOD TEMPERATURE.
    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:
    Hot food item(s)
    Locations:
    steam table
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    TOMATO SAUCE STORED ON TOP OF STEAM TABLE AT 45-80F (NOT BEING STIRRED OR HELD HOT ENOUGH). HOLD AT OR ABOVE 135F. DISPOSE OF FOOD OR RE-HEAT TO 165F AND HOLD AT OR ABOVE 135F., COMPLETE THE RISK CONTROL PLAN.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Comment:
    NOT CORRECTED: RAW HAMBURGER AND HAM IN THE COOK LINE DRAWERS COOLERS AT 45F. HOLD AT OR BELOW 45F. CORRECT IMMEDIATELY. WCHD FOLLOW UP TO BE WITHIN 1-2 WEEKS.
    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)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    RAW HAMBURGER AND HAM IN THE COOK LINE DRAWERS COOLERS AT 45F. HOLD AT OR BELOW 45F. CORRECT IMMEDIATELY. WCHD FOLLOW UP TO BE WITHIN 1-2 WEEKS. THE OWNER STATED THAT THE COOLERS CANNOT MAINTAIN 41F. REPAIR THE COOLER OR REPLACE: ALL COOLERS IN MICHIGAN MUST BE ABLE TO MAINTAIN 41F OR LOWER FOOD TEMPERATURE.
    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:
    Hot food item(s)
    Locations:
    steam table
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    TOMATO SAUCE STORED ON TOP OF STEAM TABLE AT 45-80F (NOT BEING STIRRED OR HELD HOT ENOUGH). HOLD AT OR ABOVE 135F. DISPOSE OF FOOD OR RE-HEAT TO 165F AND HOLD AT OR ABOVE 135F., COMPLETE THE RISK CONTROL PLAN.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Comment:
    NOT CORRECTED: RAW HAMBURGER AND HAM IN THE COOK LINE DRAWERS COOLERS AT 45F. HOLD AT OR BELOW 45F. CORRECT IMMEDIATELY. WCHD FOLLOW UP TO BE WITHIN 1-2 WEEKS.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    THERE IS NO DATE MARKING SYSTEM IN PLACE. THE FOLLOWING FOODS WERE NOT DATE MARKED: LASAGNA, STUFFED CABBAGE, GOULASH, PORK TENDERLOIN, CHICKEN, SOUPS, GRAVY - ALL COOLED TO USE FOLLOWING DAY OR LATER WITHOUT DATE MARKING. HAM, TUNA SALAD, COLA SLAW, BOILED EGGS WITHOUT DATE MARKING. OWNER STATED USED WITHIN 24 HOURS, BUT DUE TO LARGE QUANTITIES OF THE THOSE FOODS, MUST BE DATE MARKED, OR PROVIDE SUPPLIER RECEIPTS FOR THOSE FOODS INDICATING THAT THOSE VOLUMES ARE USED WITHIN 24 HOURS. CHRONIC CRITICAL VIOLATION: CORRECT IMMEDIATELY.
    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: Ready-to-Eat Food, Date Markin
    Comment:
    NOT CORRECTED: THERE IS NO DATE MARKING SYSTEM IN PLACE. THE FOLLOWING FOODS WERE NOT DATE MARKED: LASAGNA, STUFFED CABBAGE, GOULASH, PORK TENDERLOIN, CHICKEN, SOUPS, GRAVY - ALL COOLED TO USE FOLLOWING DAY OR LATER WITHOUT DATE MARKING. HAM, TUNA SALAD, COLA SLAW, BOILED EGGS WITHOUT DATE MARKING. OWNER STATED USED WITHIN 24 HOURS, BUT DUE TO LARGE QUANTITIES OF THE THOSE FOODS, MUST BE DATE MARKED, OR PROVIDE SUPPLIER RECEIPTS FOR THOSE FOODS INDICATING THAT THOSE VOLUMES ARE USED WITHIN 24 HOURS.
    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: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    THERE IS NO DATE MARKING SYSTEM IN PLACE. THE FOLLOWING FOODS WERE NOT DATE MARKED: LASAGNA, STUFFED CABBAGE, GOULASH, PORK TENDERLOIN, CHICKEN, SOUPS, GRAVY - ALL COOLED TO USE FOLLOWING DAY OR LATER WITHOUT DATE MARKING. HAM, TUNA SALAD, COLA SLAW, BOILED EGGS WITHOUT DATE MARKING. OWNER STATED USED WITHIN 24 HOURS, BUT DUE TO LARGE QUANTITIES OF THE THOSE FOODS, MUST BE DATE MARKED, OR PROVIDE SUPPLIER RECEIPTS FOR THOSE FOODS INDICATING THAT THOSE VOLUMES ARE USED WITHIN 24 HOURS. CHRONIC CRITICAL VIOLATION: CORRECT IMMEDIATELY.
    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: Ready-to-Eat Food, Date Markin
    Comment:
    NOT CORRECTED: THERE IS NO DATE MARKING SYSTEM IN PLACE. THE FOLLOWING FOODS WERE NOT DATE MARKED: LASAGNA, STUFFED CABBAGE, GOULASH, PORK TENDERLOIN, CHICKEN, SOUPS, GRAVY - ALL COOLED TO USE FOLLOWING DAY OR LATER WITHOUT DATE MARKING. HAM, TUNA SALAD, COLA SLAW, BOILED EGGS WITHOUT DATE MARKING. OWNER STATED USED WITHIN 24 HOURS, BUT DUE TO LARGE QUANTITIES OF THE THOSE FOODS, MUST BE DATE MARKED, OR PROVIDE SUPPLIER RECEIPTS FOR THOSE FOODS INDICATING THAT THOSE VOLUMES ARE USED WITHIN 24 HOURS.
    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: Reheating for Hot Holding
    Items:
    Reheated food(s)
    Locations:
    steam table
    Problems:
    Reheated to less than 165 degrees f
    Corrections:
    Reheat to 165 degrees F for 15 seconds.
    Comment:
    REHEATED MASHED POTATOES ARE AT 88-108F NOT REHEATED TO 165F. REHEAT TO 165F AND HOLD AT 135F IMMEDIATELY OR DISCARD.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Reheating for Hot Holding
    Items:
    Reheated food(s)
    Locations:
    steam table
    Problems:
    Reheated to less than 165 degrees f
    Corrections:
    Reheat to 165 degrees F for 15 seconds.
    Comment:
    REHEATED MASHED POTATOES ARE AT 88-108F NOT REHEATED TO 165F. REHEAT TO 165F AND HOLD AT 135F IMMEDIATELY OR DISCARD.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Separation, Packaging, & Segre
    Comment:
    CORRECTED BY STORING RAW ANIMAL FOOD BELOW OTHER FOOD AND SEPARATED BY TYPE.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Separation, Packaging, & Segre
    Comment:
    CORRECTED BY STORING RAW ANIMAL FOOD BELOW OTHER FOOD AND SEPARATED BY TYPE.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) potentially hazardous food(s) before cooking
    Locations:
    Cookline
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    2 TRAYS OF RAW EGGS, SAUSAGE AT 73F, BACON OUT OF TEMPERATURE CONTROL AT THE COOK LINE AREA. HOLD AT OR BELOW 41F
    General violation description:
    3-501.19 - OR AT OR ABOVE 135F
  • Critical: Time as a Public Health Contro
    Comment:
    2 TRAYS OF RAW EGGS, SAUSAGE AT 73F, BACON OUT OF TEMPERATURE CONTROL AT THE COOK LINE AREA. HOLD AT OR BELOW 41F
    General violation description:
    3-501.19 - OR AT OR ABOVE 135F
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) potentially hazardous food(s) before cooking
    Locations:
    Cookline
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    2 TRAYS OF RAW EGGS, SAUSAGE AT 73F, BACON OUT OF TEMPERATURE CONTROL AT THE COOK LINE AREA. HOLD AT OR BELOW 41F
    General violation description:
    3-501.19 - OR AT OR ABOVE 135F
  • Critical: Time as a Public Health Contro
    Comment:
    2 TRAYS OF RAW EGGS, SAUSAGE AT 73F, BACON OUT OF TEMPERATURE CONTROL AT THE COOK LINE AREA. HOLD AT OR BELOW 41F
    General violation description:
    3-501.19 - OR AT OR ABOVE 135F
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    DISH MACHINE DID NOT DISPENSE SANITIZER. CHLORINE TESTED AT 0 PPM. CORRECT: A LARGE GLOB OF GREASY DEBRIS WAS REMOVED FROM THE SANITIZER DISPENSING HOSE, THE MACHINE WAS RE-PRIMED, THEN PRODUCED 50 PPM CHLORINE.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    DISH MACHINE DID NOT DISPENSE SANITIZER. CHLORINE TESTED AT 0 PPM. CORRECT: A LARGE GLOB OF GREASY DEBRIS WAS REMOVED FROM THE SANITIZER DISPENSING HOSE, THE MACHINE WAS RE-PRIMED, THEN PRODUCED 50 PPM CHLORINE.
    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
  • Cooling methods
    Items:
    Food item(s) cooled, Food item(s) cooled
    Locations:
    Walk-in cooler
    Problems:
    Improperly In large container, Improperly In plastic container
    Corrections:
    Utilize long, shallow pans., Utilize metal pans to maximize heat transfer.
    Comment:
    SEE 3-501,14: GRAVY COOLING IN A LARGE PLASTIC CONTAINER. COOL AS STATED. ICE PADDLES ARE RECOMMENDED.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Cooling methods
    Items:
    Food item(s) cooled, Food item(s) cooled
    Locations:
    Walk-in cooler
    Problems:
    Improperly In large container, Improperly In plastic container
    Corrections:
    Utilize long, shallow pans., Utilize metal pans to maximize heat transfer.
    Comment:
    SEE 3-501,14: GRAVY COOLING IN A LARGE PLASTIC CONTAINER. COOL AS STATED. ICE PADDLES ARE RECOMMENDED.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Equipment, Cleaning Frequency
    Items:
    Warewashing equipment dishmachine
    Locations:
    Dish machine
    Problems:
    Not cleaned Through out the day as necessary
    Corrections:
    Clean as specified above.
    Comment:
    SEE 4-501.14: DISH MACHINE HAD A LARGE ACCUMULATION OF DEBRIS BLOCKING SANITIZER DISPENSING HOSE. KEEP CLEAN.
    General violation description:
    4-501.14 - A WAREWASHING machine
  • Equipment, Cleaning Frequency
    Items:
    Warewashing equipment dishmachine
    Locations:
    Dish machine
    Problems:
    Not cleaned Through out the day as necessary
    Corrections:
    Clean as specified above.
    Comment:
    SEE 4-501.14: DISH MACHINE HAD A LARGE ACCUMULATION OF DEBRIS BLOCKING SANITIZER DISPENSING HOSE. KEEP CLEAN.
    General violation description:
    4-501.14 - A WAREWASHING machine
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    various locations
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED BREAD, BOX OF POTATOES, TUBES OF GROUND BEEF STORED ON THE FLOOR. STORE ABOVE FLOOR AS STATED.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    various locations
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED BREAD, BOX OF POTATOES, TUBES OF GROUND BEEF STORED ON THE FLOOR. STORE ABOVE FLOOR AS STATED.
    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
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    CHEST FREEZER LID DAMAGED, BENT, DOES NOT SEAL: REPAIR OR REPLACE. COOK LINE COOLER UNABLE TO MAINTAIN 41F FOOD TEMP. REPAIR OR REPLACE.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    CHEST FREEZER LID DAMAGED, BENT, DOES NOT SEAL: REPAIR OR REPLACE. COOK LINE COOLER UNABLE TO MAINTAIN 41F FOOD TEMP. REPAIR OR REPLACE.
    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.
  • Repairing
    Items:
    Physical facilities Ceiling(s)
    Locations:
    ceiling
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    CEILING IS SAGGING - REPAIR. MISSING CEILING TILE - REPLACE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Repairing
    Items:
    Physical facilities Ceiling(s)
    Locations:
    ceiling
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    CEILING IS SAGGING - REPAIR. MISSING CEILING TILE - REPLACE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Storing Equip./Uten./Lin./Sing
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    CUTTING BOARD STORED ON FLOOR BETWEEN CHEST FREEZER AND UPRIGHT FREEZER. STORE ABOVE FLOOR IN A CLEAN LOCATION.
    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:
    Clean equipment/utensil(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    CUTTING BOARD STORED ON FLOOR BETWEEN CHEST FREEZER AND UPRIGHT FREEZER. STORE ABOVE FLOOR IN A CLEAN LOCATION.
    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
 06/27/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED. OBSERVED NEW CAN OPENER AND BLADE AND IT WAS CLEAN OF DEBRIS.
    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: Eating, Drinking or Tobacco
    Comment:
    CORRECTED. DID NOT OBSERVE ANY OPEN BEVERAGES IN FOOD AREAS. EMPLOYEES STATED THEY DRINK IN DINING ROOM.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Comment:
    NOT CORRECTED: SALAD COOLER TOP HAD FACILITY MADE RANCH 44F AND FACILITY MADE GREEK 45F. OWNER STATED THEY ARE CHANGED EVERY SHIFT, BUT NO WRITTEN PROCEDURES POSTED. HOLD AT OR BELOW 41F. COOKLINE TOP PREP CUT TOMATOES AND CHICK PEAS 41F. DRAWERS HAD GROUND BEEF AND HAM AT 39F, SAUSAGE 37F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    NOT CORRECTED: DID NOT OBSERVE DATE MARKS ON ANY OF THE READY TO EAT POTENTIALLY HAZARDOUS FOODS HELD OVER 24HRS UNDER REFRIGERATION: LASAGNA, SPINACH PIE, SLICED HAM, COOKED SAUSAGE, CHICKEN BREASTS, COOKED WHOLE HAM, COOKED TURKEY, COOKED NOODLES, FACILITY MADE DRESSINGS, SOUPS. DATE MARK THESE ITEMS.
    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: Responsibility of Person in Ch
    Comment:
    CORRECTED. INTERVIEWED TWO EMPLOYEES AND THEY WERE ABLE TO STATE A FEW OF THE 'BIG 5' FOODBORNE ILLNESSES AND SYMPTOMS AND THAT THEY CANNOT WORK AND CAN COME BACK AFTER DOCTOR APPROVAL.
    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: Separation, Packaging, & Segre
    Comment:
    NOT CORRECTED. IN WALK-IN COOLER OBSERVED: SHELF WITH RAW SALMON, RAW OTHER FISH, RAW BEEF ABOVE COOKED NOODLES AND SOUPS. RAW PORK NEXT TO COOKED STUFFING WITH RAW CHICKEN KABOBS BEHIND IT AND RAW BEEF ON OTHER SIDE, THEN 2 CONTAINERS OF OIL BEHIND RAW BEEF AND NEXT TO RAW CHICKEN KABOBS. THEN BOTTOM SHELF HAS 2 LARGE CONTAINERS OF RAW MARINATING CHICKEN OVER PAN OF RAW CORNED BEEF (IN PAN ON FLOOR OF COOLER) AND CLOSELY NEAR TO RAW CORNED BEEF IS PAN OF RAW GROUND BEEF TUBES AND BESIDE THAT IS RAW FISH. TOP SHELF IN FAR CORNER ON SAME SIDE AS ABOVE (LEFT SIDE OF WALK-IN) HAS COOKED SAUSAGE LINKS ON BOXES OF RAW SAUSAGE LINKS AND RAW PORK SAUSAGE PATTIES, THEN NEXT TO THOSE IS CONTAINER OF COOKED BACON ON TOP OF BOXES OF RAW BACON AND ALL ABOVE READY TO EAT FOODS (INDIVIDUAL DRESSINGS, HARD BOILED EGGS, MUSHROOMS, ETC). ON THE OTHER SIDE OF COOLER, OBSERVED PAN OF SLICED RAW GYRO MEAT NEXT TO AND ABOVE READY TO EAT FOODS. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: System Maintained in Good Repa
    Comment:
    CORRECTED. HOT WATER SUPPLIED AT HANDWASH SINK IN EMPLOYEE BATHROOM.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTED. DID NOT OBSERVE ANY BAKED POTATOES SITTING OUT - OWNER STATED THOSE ARE COOKED TO ORDER IN MICROWAVE. OBSERVED ONLY 1/2 TRAY EGGS OUT. SAUCE AT 166F AND MASHED POTATOES JUST BEING MADE.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
02/22/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment can openers
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE CAN OPENER BLADE AREA HAS A BUILD UP OF OLD DEBRIS, KEEP CLEAN.,
    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: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED OPEN GLASS OF WATER OVER THE PREP COOLER COUNTER AT THE COOK LINE. PROVIDE A CUP WITH HANDLE AND LID OR STRAW AND LID. STORE BELOW OR AWAY FROM FOOD/ FOOD CONTACT SURFACES.,
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CHRONIC CRITICAL VIOLATION: IN THE COOK LINE PREP COOLER TOP: CUT TOMATOES AT 45-47F, CHICK PEAS 44F. IN THE DRAWERS: GROUND BEEF AND HAM 47F, RAW SAUSAGE 46F. IN THE SALAD COOLER: HOUSE MADE RANCH DRESSING AT 44F. HOLD AT OR BELOW 41F TO REDUCE THE RISK OF BACTERIAL GROWTH AND CONTAMINATION. DISPOSE OF ALL NOTED FOOD.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    CHRONIC CRITICAL VIOLATION: OBSERVED THE FOLLOWING FOOD IN COOLER WITHOUT DATE MARKING (TO BE USED FOR 2-5 DAYS): TAPIOCA AND RICE PUDDING, LASAGNA, SPINACH PIE, SALZBURY STEAK, DICED AND SLICED HAM, COOKED SAUSAGE, CHICK PEAS, CHICKEN BREASTS. DATE MARK AS STATED ABOVE.,
    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: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Comment:
    THE PERSON IN CHARGE IS NOT FAMILIAR WITH OR IF THE FACILITY HAS AN EMPLOYEE HEALTH POLICY OR IF EMPLOYEES HAVE BEEN SCREENED FOR BIG 5 FOODBORNE ILLNESSES. SCREEN EMPLOYEES USING THE FORMS PROVIDED. ENSURE THAT EMPLOYEES KNOW THE SYMPTOMS OF FOOD BORNE ILLNESSES AND TO STAY AWAY FROM WORK FOR AT LEAST 24 HOURS FREE OF SYMPTOMS AFTER EXPERIENCING VOMITING/DIARRHEA FROM A CONTAGIOUS SOURCE OR PHYSICIANS RELEASE 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: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    MARINATING RAW CHICKEN STORED OVER RAW PORK, AND NEXT TO LETTUCE. RAW CHICKEN, PORK AND BEEF NEXT TO LETTUCE ON COOLER SHELF. STORE RAW CHICKEN BELOW/AWAY FROM ALL OTHER FOOD. STORE RAW FISH, BEEF AND PORK AWAY FROM READY TO EAT FOOD. PROVIDE A SPACE OR BARRIER ON SHELVES BETWEEN READY TO EAT FOOD AND RAW ANIMAL FOOD.,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system water line(s) hot
    Locations:
    employee restroom
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    REPAIR THE BROKEN HOT WATER AT THE EMPLOYEE REST ROOM HAND SINK.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) potentially hazardous food(s) before cooking
    Locations:
    Cookline
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    OBSERVED THE FOLLOWING OUT OF TEMPERATURE CONTROL WITHOUT USING TIME CONTROL: BAKED POTATOES AT 77F (OUT SINCE LAST NIGHT WERE DISCARDED), 3 1/2 TRAYS OF SHELL EGGS ON TABLE (SAME EGGS THERE FROM BEGINNING UNTIL END OF INSPECTION), SOUP AT 100F, MASHED POTATOES AT 92F. PROVIDE WRITTEN PROCEDURES FOR USING TIME AS STATED WITH MARKINGS OR HOLD AT OR ABOVE 135F, - OR AT OR BELOW 41F. DISPOSE OF NOTED FOOD. DO NOT SELL.,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Covering receptacles
    Items:
    Waste container(s)/container(s)
    Problems:
    Not covered
    Corrections:
    Cover.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Hand Cleanser, Availabilty
    Items:
    Soap at restroom handsink
    Locations:
    employee restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    dish washing area
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    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
  • Maintaining Refuse Areas/Enclo
    Items:
    Refuse storage area(s)/enclosures
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE DUMPSTER ENCLOSURE.
    General violation description:
    5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
 01/12/2012Routine Inspection
  • Critical: Cleaning Procedure
    Comment:
    Employees were instructed where ,when and how to wash their hands. Proper hand washing observed-cook-corrected.
    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: Controlling Pests
    Comment:
    FLIES ARE UNDER CONTROL-NO FLIES OBSERVED DURING THIS VISIT.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: Cooling
    Comment:
    FOODS FOR COOLING ARE PLACED IN SHALLOW CONTAINERS OR ON THE ICE. FAST COOLING PROCEDURES ARE IMPLEMENTED. EMPLOYEES WERE INSTRUCTED ABOUT COOLING REQUIREMENTS. 135 F-70 F IN 2 HOURS,AND 70 F -41 F IN 4 HOURS. FOOD IN WIC WERE AT 38-HAM ,40-41 SOUP.CORRECTED.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Eating, Drinking or Tobacco
    Comment:
    ALL EMPLOYEES ARE FOLLOWING GOOD HYGIENIC PRACTICES. LIDDED CUPS AND STRAW ARE USED FOR DRINKING-CORRECTED
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Comment:
    POTENTIALLY HAZARDOUS FOODS ARE KEPT OUT OF TEMP DANGER ZONE .WIC (-38 F -41 F ) ON COOKING LINE IN RIC HAM (SLICED) AT 41 F,TURKEY AT 41 F-CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    POTENTIALLY HAZARDOUS FOODS ARE DATE MARKED-OBSERVED LABELS FOR EACH DAY OF THE WEEK IN USE-CORRECTED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Comment:
    POTENTIALLY HAZARDOUS FOODS ARE STORED PROPERLY ,NO CROSS-CONTAMINATION ,OBSERVED DURING THIS VISIT. RAW MEAT IN RIC ON BOTTOM SHELVES-CORRECTED.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    DISHMAHINE IS WORKING PROPERLY. THERE WAS PROPER CONCENTRATION OF SANITIZER DURING FINAL RINSE CYCLE=50-100 PPM OF CHLORINE-CORRECTED.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Covering receptacles
    Comment:
    OUTSIDE DUMPSTER IS KEPT CLOSED TO AVOID INSECT/VERMIN ATTRACTION-CORRECTED.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Food Temperature Measuring Dev
    Comment:
    FOOD STAB THERMOMETER IS AVAILABLE AND IN USE-CORRECTED.
    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)
 08/04/2011Follow-up
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Problems:
    Improperly washed hands
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water and soap.
    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: Cleaning Procedure
    Items:
    Employee(s)
    Problems:
    Improperly washed hands
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water and soap.
    Comment:
    ,
    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: Controlling Pests
    Items:
    Pest(s) flies
    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: Controlling Pests
    Items:
    Pest(s) flies
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    ,
    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: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    ,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    ,
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    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)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    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: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    ,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    ,
    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
  • Covering receptacles
    Items:
    Waste container(s)/container(s)
    Problems:
    Not covered
    Corrections:
    Cover.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Covering receptacles
    Items:
    Waste container(s)/container(s)
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    ,
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    ,
    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)
 07/25/2011Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    CORRECTED. RANCH AND GREEK ARE STORED IN SLIDING GLASS DOOR COOLER DUE TO DRESSING COOLER STILL AWAITING REPAIRS.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    CORRECTED. ALL RTE PHF LABELED WITH DATE MARK.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Comment:
    CORRECTED. ALL RAW ANIMAL PRODUCTS STORED BELOW AND AWAY FROM READY TO EAT FOODS. RAW BEEF, PORK AND FISH ON SHELF ABOVE CHICKEN.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
 02/25/2011Follow-up
  • Critical: Eating, Drinking or Tobacco
    Comment:
    CORRECTED. DID NOT OBSERVE ANY OPEN BEVERAGES.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Comment:
    NOT CORRECTED. SALAD COOLER GREEK AND RANCH DRESSINGS 57F/58F. PREP COOLER HOLDING TOMATOES, CHICKEN, HAM, TURKEY, HOT DOGS, 41F. SAUSAGE LINKS HELD AT 135F ON GRILL. EGGS USED IN 1/2 HOUR OR HELD IN COOLER. REPAIR SALAD DRESSING COOLER. SUBMIT RISK CONTROL PLAN. FOLLOW-UP ON OR BY 2/27/11.,
    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:
    CORRECTED. DID NOT OBSERVE ANY BAREHAND CONTACT. OWNER STATED ALL ITEMS PREPPED WITH GLOVES.
    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: Ready-to-Eat Food, Date Markin
    Comment:
    NOT CORRECTED. NO ITEMS WERE DATE MAKRED AT BEGINNING OF INSPECTION, BUT LASAGNA AND SPINACH PIE DATED DURING INSPECTION. ENSURE ALL PHF READY TO EAT FOODS HELD OVER 24 HOURS ARE DATE MARKED - LASAGNA, SPINACH PIE, PASTA NOODLES, MEAT SAUCE, ETC.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Comment:
    NOT CORRECTED. WALK-IN COOLER OBSERVED RAW STEAK ABOVE LETTUCE, RAW BEEF NEXT TO HAM AND ABOVE READY TO EAT FOODS, RAW CHICKEN ABOVE NOODLES/SAUCES. STORE RAW MEATS BELOW AND AWAY FROM READY TO EAT FOODS. STORING EITHER TOP TO BOTTOM OR SIDEWAYS: TOP - FISH, BEEF, THEN GROUND BEEF, THEN CHICKEN. SUBMIT RISK CONTROL PLAN. FOLLOW-UP ON OR BY 2/27/11.,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
 02/17/2011Follow-up
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    COOKS HAD UNCOVERED BEVERAGES IN KITCHEN. IN FOOD PREP AREAS BEVERAGES MUST BE COVERED AND PREVENT HAND CONTAMINATION. PROVIDE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE.,
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    PREP COOLER TOP HAD DICED HAM 50F, SLICED TOMATOES 48F, REACH-IN HAD NOODLES, RICE, SALSA AND HARD BOILED EGGS ALL 48F/49F, DRAWER OF UNIT HAD HOT DOGS 50F AND TURKEY 46F. SALAD DRESSING COOLER HAD FACILITY MADE RANCH AND GREEK AT 57F. OBSERVED 3 TRAYS OF EGGS SITTING OUT AT 57F AND PAN OF COOKED SAUSAGE LINKS AT 51F-53F. COOK STATED THESE ARE LEFT OUT FOR LUNCH. MAY LEAVE A FEW ORDERS OUT TO GO THROUGH IN 20 MINUTES OR IN RUSH TIME, BUT MAY NOT SIT OUT LONGER AND GO INTO TEMPERATURE DANGER ZONE. POTENTIALLY HAZARDOUS FOOD MUST BE HELD COLD AT OR BELOW 41F. MAY TIME MARK EGGS AND SAUSAGE LINKS. , ,
    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:
    UPON ENTERING FACILITY FOR INSPECTION, OBSERVED LEMONS BEING CUT WITH BARE HANDS. GLOVES OR SUITABLE UTENSILS MUST BE USED TO CONTACT READY TO EAT FOODS. PROVIDE GLOVES OR USE UTENSILS.,
    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: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    OBSERVED A FEW ITEMS THAT ARE MADE A FEW TIMES IN A WEEK WITHOUT ANY DATE MARK: LASAGNA, SPINACH PIE, PASTA NOODLES. ENSURE THAT ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD UNDER REFRIGERATION OVER 24 HOURS IS DATE MARKED., ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    WALK-IN COOLER HAD RAW BEEF ABOVE COOKED NOODLES, STUFFED CABBAGE IN BETWEEN RAW MEATS, RAW FISH ABOVE PEAS, RAW LAMB ABOVE TOMATOES. STORE ALL RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. MAY STORE BEEF, LAMB AND FISH TOGETHER, THEN BOTTOM SHELF HAS CHICKEN., ,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
 02/04/2011Routine Inspection
  • Critical: Cooling
    Comment:
    ALL FOODS ARE COOLED PROPERLY IN SHALLOW PANS WITHOUT COVERS, TODAY RICE AND TAPIOCA PUDDINGS ARE 41F IN COOLER, (COOKED LAST NIGHT).
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Hot and cold holding
    Comment:
    HAM WAS 39F IN REACH IN COOLER, TOMATOES WERE 39F IN PREP TABLE COOLER. WIC WAS UNDER 41F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 09/13/2010Follow-up

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