- Critical: Backflow Prevention
- Comment:
- A PICTURE OF THE AIR GAP FOR THE 3 COMPARTMENT SINK WAS EMAILED TO THE WAYNE COUNTY HEALTH DEPARTMENT. SEE ATTACHMENT.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Food Temperature Measuring Dev
- Comment:
- A RECEIPT OF PURCHASE FOR A FOOD THERMOMETER WAS RECEIVED BY THE WAYNE COUNTY HEALTH DEPARTMENT ON SEPTEMBER 23,2014. 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)
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09/23/2014 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- AIR GAP IS PROVIDED ON 3 COMPARTMENT SINK IN KITCHEN AREA. CORRECTED.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Controlling Pests
- Comment:
- DID NOT SEE ANY FRUIT FLIES DURING FOLLOW UP INSPECTION. 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: Food Temperature Measuring Dev
- Comment:
- NO FOOD THERMOMETER IS INSIDE THE ESTABLISHMENT. PROVIDE FOOD THERMOMETER.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
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09/18/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided on Spray hose at Dish sink
- Corrections:
- Provide adequate air gap, replace spring.
- Comment:
- OBSERVED NO AIR GAP ON THREE COMPARTMENT SINK INSIDE THE KITCHEN. AN IN AIR GAP SHALL BE PROVIDED ON EQUIPMENT TO ELIMINATE BACK FLOW CONTAMINATION. PROVIDE AN INCH AIR GAP ABOVE THE DRAIN AT 3 COMPARTMENT SINK. FOLLOW UP WITHIN 10 DAYS. RISK CONTROL PLAN PROVIDED., ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED FRUIT FLIES INSIDE RESTAURANT AT THE MOP SINK AND UNDERNEATH BOTH ICE MACHINES. PESTS SHALL BE ELIMINATED THROUGH TRAPPING DEVICE OR BY PEST CONTROL COMPANY. ELIMINATE FLIES. FOLLOW UP WITHIN 10 DAYS.,
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO FOOD THERMOMETER INSIDE RESTAURANT. A FOOD MEASURING DEVICE WITH A THIN PROBE SHALL BE PROVIDE TO ENSURE THE MAINTENANCE AND ATTAINMENT OF FOOD TEMPERATURES. PROVIDE A FOOD THERMOMETER THAT IS SCALED FROM 0 F TO 220 F. FOLLOW UP WITHIN 10 DAYS., ,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED STEAK STRIPS HOT HOLDING AT 109 F INSIDE HOT HOLDING WELL ACROSS FROM DRIVE-THRU WINDOW. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF FOR HOT HOLDING SHALL BE HELD AT 135 F OR HIGHER. STEAK STRIPS WERE DISCARDED DURING INSPECTION. 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PERSON-IN-CHARGE (PIC)WAS NOT AWARE OF THE BIG 5 FOOD BORNE ILLNESSES. PERMIT HOLDER SHOULD HAVE ALL FOOD EMPLOYEES KNOWLEDGEABLE ABOUT THE BIG 5 FOOD BORNE ILLNESSES WHICH INCLUDE THE FOLLOWING: (1) HEPATITIS A VIRUS, (2) ECOLI, (3) SHIGELLA,(4)SALMONELLA, (5)NOROVIRUS. INSPECTOR EDUCATED PIC ON THE IMPORTANCE OF KNOWING THE BIG 5 FOOD BORNE ILLNESSES AND HOW THEY CAN BE TRANSMITTED THROUGH THE FOOD. A HAND-OUT WAS ALSO PROVIDED. CORRECTED.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED FUDGE INSIDE HAND WASH SINK LOCATED IN THE REAR OF THE STORE ACROSS FROM THREE COMPARTMENT SINK. HAND WASHING SINK SHALL BE USED FOR HAND WASHING ONLY AND NOT FOR CULINARY PURPOSES. PIC WASHED OUT SINK DURING INSPECTION. CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED A BOX OF FOOD ON THE FLOOR OF THE FREEZER. FOOD SHALL BE STORE AT LEAST 6 INCHES OFF THE FLOOR TO AVOID CONTAMINATION. VERIFY COMPLIANCE AT NEXT INSPECTION.
- 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
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09/15/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- AIR GAP PROVIDED
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Person in Charge
- Comment:
- KNOWLEDGE DEMONSTRATED
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Sanitizing Solutions, Testing
- Comment:
- TEST KIT 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)
- Critical: When to Wash
- Comment:
- HAND WASHING OBSERVED
- 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
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09/23/2013 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided on Spray hose at Dish sink
- Corrections:
- Provide adequate air gap, replace spring.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- FRONT COUNTER HAND WASH SINK LACKING PAPER TOWEL., PAPER TOWELS PROVIDED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- ACTING PERSON IN CHARGE UNABLE TO LOCATE TEST STRIP OR SHOW SANITIZATION WHEN QUESTIONED.,
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container, Beverage container
- Problems:
- Not covered, Not covered
- Corrections:
- Cover., 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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09/16/2013 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- THE BEVERAGE MACHINE NOZZLES WERE VERY DIRTY/MOLDY TODAY. CLEAN REGULARLY-FOOD CONTACT SURFACES MUST BE KEPT CLEAN ., NOZZLES CLEANED TODAY. CORRECTED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- DO NOT SET BUTTER UNDER SOAP AT FRONT COUNTER AT ANY TIME. SOAP COULD DRIP AND CONTAMINATE FOOD. BUTTER MOVED TODAY. CORRECTED TODAY. KEEP CHEMICALS AWAY FROM FOOD AT ALL TIMES., BUTTER MOVED TODAY. CORRECTED TODAY.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Wood
- Comment:
- BARE WOOD ADJACENT TO PANINI MUST BE FINISHED TO BE SMOOTH DURABLE AND EASILY CLEANABLE. WOOD IS USED AS A BARRIER SO EMPLOYEES DO NOT BURN THEMSELVES. CORRECT BY NEXT INSPECTION, RECHECK IN 6 MONTHS ( WILL REFER TO TAYLOR FD)
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- YOGURT SCOOP FOUND IN STANDING WATER TODAY, MANAGER STATES IT IS USUALLY ON ICE. CORRECT PRACTICE IMMEDIATELY, STORE IN ICE AS REQUIRED. RECHECK IN 6 MONTHS. IN USE UTENSILS MUST BE STORED IN RUNNING WATER, ON A CLEAN DRY SURFACE, OR IN PRODUCE, ON ICE WOULD BE ACCEPTABLE.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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09/04/2012 | Routine |
- Critical: Controlling Pests
- Comment:
- DRAIN FLIES HAVE BEEN ELIMINATED, ONLY A VERY FEW SEEN TODAY. VIOLATION CORRECTED. PEST CONTROL IS CONTRACTED, PEST STRIPS ARE USED, AREA IS KEPT DRY.
- 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
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10/11/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- ELIMINATE DRAIN FLIES FROM BACK ROOM BY BOXED POP AND MOP SINK, WITHIN 10 DAYS. USE PESTS STRIPS, KEEP THE AREA DRY, CONTACT LPCO.
- 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) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- ELIMINATE DRAIN FLIES FROM BACK ROOM BY BOXED POP AND MOP SINK, WITHIN 10 DAYS. USE PESTS STRIPS, KEEP THE AREA DRY, CONTACT LPCO.,
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's and women's restrooms
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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09/08/2011 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Front counter
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOX OF CONDIMENTS STORED DIRECTLY ON THE FLOOR BENEATH THE FRONT COUNTER.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDTOWELS AT THE DISH AREA AND PREP AREA HANDSINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's and women's restrooms
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Front counter
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASE OF CUPS STORED DIRECTLY ON THE FLOOR BENEATH THE FRONT COUNTER.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- FOOD TRAYS STORED ON TOP OF DISH AREA HANDSINK BASIN PREVENTING EASY ACCESS AT ALL TIMES.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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09/20/2010 | Routine Inspection |
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