- Critical: Potentially Hazardous Food (Ti
- Comment:
- SHREDDED POTATOES WERE 40*F INSIDE COOLER DRAWER. 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, Potentially Haza
- Comment:
- SOUPS AND TURKEY WERE DATE MARKED INSIDE WALK-IN COOLER. 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: Sanitizing Solutions, Testing
- Comment:
- DISH WASH MACHINE IS SANITIZED THROUGH HOT WATER AND SURFACE TEMPERATURE HAS REACHED 160*F. CORRECTED
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
01/06/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- OBSERVED DIRT CAN OPENER. FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. PERSON-IN-CHARGE(PIC) REMOVED BLADE AND REPLACED IT. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SHREDDED POTATOES AT 46*F INSIDE COOLER DRAWER NEAR COOK LINE. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41*F OR LESS. KEEP PHF AT 41*F OR LESS. DISCARD POTATOES IN 4 HOURS. RISK CONTROL PLAN PROVIDED. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DATE MARKING STICKERS ARE FADED AND THE DATE MARKING SYSTEM IS IN CONSISTENT INSIDE WALK-IN COOLER. THE SOUPS, RICE, AND GRAVIES HAD NO DATE MARKINGS. TURKEY ONLY HAD THE MONTH MARKED ON ITS CONTAINER. READY-TO-EAT POTENTIALLY HAZARDOUS FOODS MUST BE DATE MARKED IF STORED IN FACILITY FOR AT LEAST 24 HOURS. THE MAXIMUM TIME TO DATE MARK FOOD IS 7 DAYS. DAY 1 BEGINS THE FIRST DAY FOOD IS MADE AND ADD 6 DAYS TO THAT DATE. DATE MARK READY-TO-EAT POTENTIALLY HAZARDOUS FOODS.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO QUAT TEST KIT FOR DISH WASHING MACHINE. A TEST KIT MUST BE PROVIDED TO ENSURE THE CONCENTRATION OF SANITIZING SOLUTION IN MG/L. PROVIDE TEST KIT.,
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CAN OPENER HAS A DRILL BIT BEING UTILIZED AS A HINGE TO KEEP PARTS INTACT. EQUIPMENT PARTS MUST BE IN GOOD REPAIR. PROVIDE A NEW CAN OPENER. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASHING SIGNS IN MEN'S AND WOMEN'S BATHROOMS. A SIGN SHALL BE POSTED TO REMIND FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE SIGNAGE. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED A STEAMER AND COFFEE MAKER NEAR NOT BEING USED NEXT TO HOT WATER TANK. UNNECESSARY ITEMS SHALL BE REMOVED FROM PREMISES. REMOVE STEAMER AND COFFEE MAKER. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
12/15/2014 | Routine |
- Critical: Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- OBSERVED EMPLOYEE WASHING GLOVED HANDS IN HAND WASHING SINK. SOILED GLOVES MUST BE DISCARDED AND REPLACED. EMPLOYEE WAS EDUCATED ON CHANGING GLOVES AFTER THEY ARE DIRTY BY PERSON-IN-CHARGE. CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TARTAR WAS 47 F INSIDE FRONT REACH-IN COOLER AND SALSA 45 F IN ADJACENT COOLER. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) MUST HELD AT 41 F OR BELOW FOR COLD HOLDING. DURING INSPECTION TARTAR SAUCE WAS PLACED IN THE WALK-IN AND SALSA DISCARDED. 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, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED OLD DATE MARKS ON FOODS LIKE MASHED POTATOES, HAM, AND LETTUCE. DATE MARKING MUST BEGIN THE DATING PROCESS ON THE VERY FIRST DAY POTENTIALLY HAZARDOUS FOODS ARE STORED IN THE COOLER AND MAY BE STORED UP TO 7 DAYS. DURING INSPECTION OLD STICKERS WERE REMOVED IN DOUBLE DOOR COOLER ON FRONT LINE AND IN THE WALK-IN COOLER AS WELL. REMAIN CONSISTENT ON DATE MARKING PRACTICES. 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HANDWASHING SIGNS IN THE BATHROOMS. HAND WASHING SIGN NEEDS TO BE PROVIDED NEAR EACH HAND WASHING SINK TO REMIND FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE. VERIFY AT NEXT INSPECTION.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED MOP SINK. NONFOOD CONTACT SURFACES MUST BE CLEAN TO AVOID SOIL ACCUMULATION. CLEAN MOP SINK. VERIFY AT NEXT INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/14/2014 | Routine |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s) food contaminated by
- Locations:
- walk-in cooler(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- Observed cantaloupe in the walk in cooler with mold growing on it. Corrected at time of inspection, cantaloupe was discarded.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no hand wash signs in men or women's bathroom. Correct by providing hand wash signs. Correct as soon as possible. A follow up will occur at next routine inspection.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed shelves in walk in cooler are accumulating food and soil particles, Condenser in walk in freezer has ice build up on piping and condenser its self. Sides of grill and chicken press has grease build up around it. Vents above stove and grill have a build up of grease. Correct by cleaning at a frequency able to prevent build up.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed hand sink in men's bathroom dose not provide cold water. Correct by making sure sink can provide cold water. Correct as soon as possible a follow up will occur at next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no covered trash can in the employee bathroom. A restroom used by women shall be provided with a covered trash can for sanitary napkins. Correct by providing. Correct as soon as possible. A follow up will occur at next routine inspection.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/17/2013 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- THERMOMETER HAS A NEW BATTERY INSIDE COMPARTMENT FOR PROPER OPERATION AND MEASUREMENT. VIOLATION 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)
|
06/27/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- THERMOMETER DID NOT HAVE A BATTERY AND WAS UNUSABLE. FOOD TEMPERATURE MEASURING DEVICES SHALL BE PROVIDED AND READILY ACCESSIBLE TO ENSURE AND MAINTAIN FOOD TEMPERATURES. PROVIDE BATTERIES FOR THERMOMETER.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- COOK PRESENTED QUAT SANITIZER KIT TEST FOR A CHLORINE SANITIZING SOLUTION. CONCENTRATION OF SANITIZING SOLUTION SHALL BE ACCURATELY DETERMINED BY USING A TEST KIT OR OTHER DEVICE. CHLORINE SANITIZING KIT WAS PRESENTED DURING INSPECTION. VIOLATION CORRECTED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WAS NO HAND WASHING SIGNAGE IN EITHER THE MEN'S OR WOMEN'S RESTROOMS AND THERE WAS NO SIGNAGE INSIDE THE UNISEX EMPLOYEE BATHROOM. A SIGN OR POSTER NOTIFYING ALL FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND WASH SINKS USED BY FOOD EMPLOYEES. PROVIDE SIGNAGE FOR ALL HAND WASH SINKS. WILL VERIFY AT NEXT INSPECTION.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- INSIDE MEN'S RESTROOM THE COLD WATER HANDLE IS BROKEN. A PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR COLD WATER HANDLE. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/26/2013 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- PROVIDE DATE MARKS FOR SLICED LUNCH MEATS , COLE SLAW AND SLICED MELONS IN WALK IN COOLER., DATE MARKS PROVIDED.
- 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: Restriction and Storage
- Items:
- Medication(s)
- Problems:
- Stored over/with Prep table
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- MEDICAL CREAM STORED OVER PREPARATION TABLE IN KITCHEN., CORRECTED BY REMOVING.
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- GLASS CLEANER AND GRILL AND OVEN CLEANER STORED OVER CLEAN BAKING SHEETS IN PREPARATION AREA., TOXIC ITEMS WERE REMOVED.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- AIR VENTS IN DISH ROOM ARE DUSTY.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- TWO FLOOR TILES MISSING IN DISH ROOM AND CEILING TILES MISSING IN UTILITY ROOM.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/18/2013 | Routine |
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed birds exiting the open dumpster and excessive bird droppings on the dumpster's exterior beneath the open sill being used as a perch. Clean droppings from dumpster surface and keep both the plastic lids and the sliding door panels closed after each use to prevent the entry of birds, animals and or insects.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) food prep area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Light Bulbs, Protective Shield
- Items:
- Light shielding plastic coated bulb(s)
- Locations:
- back kitchen area walk-in freezer
- Problems:
- Not provided In walk in freezer
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed a bare bulb in the walk-in freezer and a light shield panel missing in the adjacent dry storage room and in the adjacent back kitchen. Enclose the bare bulb in a mason type jar cover or replace with a plastic coated bulb and replace the two missing light shields or enclosed lights with slip tubes and plastic end caps.
- 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
|
07/26/2012 | Routine Inspection |
- Critical: Cleaning Procedure
- Comment:
- OBSERVED PROPER HAND WASHING.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Handwashing Sinks, Location
- Comment:
- HAND WASH SINK LOCATION WILL REMAIN UNDER EVALUATION, AS PER MANAGEMENT LETTER OF AGREEMENT DATED 2-20-12.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Hot and cold holding
- Comment:
- SAUSAGE 158F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISH MACHINE SANITIZING.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES TRAINED
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: System Maintained in Good Repa
- Comment:
- HAND SINK REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/02/2012 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED EMPLOYEE NOT WASHING HANDS OR CHANGING GLOVES BETWEEN DUTIES ON MAIN LINE.,
- 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: Handwashing Sinks, Location
- Items:
- Handwashing sink(s)
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating.
- Comment:
- ONLY ONE HAND WASH SINK FOR KITCHEN, DISH ROOM AND WAITRESS STATIONS. PROVIDE CONVENIENT LOCATED HAND WASH SINKS.,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED SAUSAGE 88F ON SHELF OF KITCHEN.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s) dish washing area
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- AT BEGINNING OF INSPECTION DISH MACHINE WAS NOT SANITIZING. BOOSTER HEATER WAS NOT ON. THIS VIOLATION IS A REPEAT CRITICAL VIOLATION. WASH RINSE AND SANITIZE ALL UTENSILS AND EQUIPMENT THAT WAS RAN THROUGH DISH MACHINE DURING THE TIME MACHINE WAS NOT SANITIZING.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OWNER AND STAFF DO NOT KNOW THE BIG FIVE DISEASES OR SYMPTOMS ASSOCIATED WITH FOOD BORNE ILLNESSES. THIS IS A REPEAT CRITICAL VIOLATION A OFFICE CONSULTATION WILL BE SCHEDULED.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE ONLY HAND WASH SINK IN KITCHEN, DISH ROOM AND WAITRESS STATION HAS NO HOT WATER. PLEASE IMMEDIATELY REPAIR. ALSO, DRAIN FROM SINK IS LEAKING INTO CONTAINER.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Outside receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- WALL UNDER DISH MACHINE IS DAMAGED. ALSO SOME WALL TILES ARE MISSING IN DISH ROOM., SEAL SHELVING IN DRY STORAGE CLOSET.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/26/2012 | Routine Inspection |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed a food employee performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee practice 20 second hygienic hand washing
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s) dish washing area
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- OBSERVED SEVERAL TRAYS OF WASHED DISHES NOT MEETING THE MINIMUM 160*F NEEDED FOR HEAT SANITIZING
- General violation description:
- 4-703.11 - PROVIDE 180*F FINAL RINSE WATER. CORRECTION MADE: OBSERVED THE MINIMUM 160*F SURFACE TEMPERATURE ACHIEVED FOR THE WASHED DISH.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- door(s) employee restroom
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed: i.) Grease accumulating under the deep fryer onto the door of the reach-in cooler
- General violation description:
- 6-501.12 - clean with increase frequency. ii.) Dark grease & food soil embedded on the light switch panels, door jams and door panels to the walk-in cooler and employee restroom
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Employee(s) food prep area
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CORRECTION MADE: Observed the manager secure chemical test strips for chlorine sanitizer solution.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) Hand wash sink(s)
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed employee(s) not fully trained demonstrated in their: - Brief time performing hand washing. - Not verifying heat sanitizing of 180*F is achieved for the first load washed. - Not verifying hot/ cold food holding temperature is maintained above 135*F or below 41*F. Provide employee(s) with training review. CORRECTION MADE: Following instruction observed employee(s): - Perform hygienic hand washing. - Verify the heat sanitizing of 180*F is achieved for the first load washed, before proceeding to the second load. - Verifying hot/ cold food holding temperature is maintained above 135*F or below 41*F. Note: For your information, DESTROY ORGANISM of Public Health concern, 15 seconds @: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F for GROUND: BEEF, PORK, 165*F for POULTRY and for REHEATED FOODS. LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Marking cooled foods @ 41*F & below, six additional days
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- CORRECTION MADE: OBSERVED A STAB TYPE FOOD THERMOMETER AVAILABLE FOR SAFE FOOD HANDLING PROCEDURES,
- 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)
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) food prep area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s) employee restroom
- 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.
- Mechanical Warewashing, San. W
- Items:
- Dish machine final rinse temperature
- Locations:
- dish machine(s) dish washing area
- Problems:
- Less than 165 degrees f For hot water sanitizing machine For single rack, single temperature
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- OBSERVED THE HEAT BUSTER CIRCUIT BREAKER HAD TURNED OFF. CORRECTION MADE: OBSERVED THE CIRCUIT BREAKER RESTORED AND THE HEAT BUSTER WORKING @193*F. NOTE: THE SERVICE MAN STATES THE THERMOSTAT IS STICKING AND WILL BE SOON REPAIRED OR REPLACED.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
|
08/04/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED 3 BAGS OF PRE-COOKED POTATOES FOR HAS BROWNS AT 58-63F AND 1 CARTON OF LIQUID EGG AT 60F IN THE COOK LINE PREP COOLER. (AIR TEMPERATURE OF THE COOLER OBSERVED AT 60F. THE SERVICE TECHNICIAN IS ON-SITE AT TIME OF INSPECTION. ALL OTHER FOODS HAD BEEN REMOVED FROM THE COOLER PRIOR TO INSPECTION.) COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD THE NOTED FOODS. DO NOT USE THE PREP COOLER UNTIL IT IS REPAIRED AND IS HOLDING FOOD AT 41F OR BELOW. CORRECTED DURING INSPECTION BY DISCARDING NOTED FOODS INTO THE TRASH.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION IN THE WALK-IN COOLER: RAW CHORIZO SAUSAGE STORED ABOVE CABBAGES AND BUTTERMILK, RAW CHICKEN STORED ABOVE RAW FISH AND RAW BEEF. TO PREVENT CROSS-CONTAMINATION, RAW MEAT MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AND SEPARATED BY REQUIRED COOKING TEMPERATURE. SINCE RAW CHICKEN MUST BE COOKED TO A MINIMUM OF 165F AND RAW BEEF/FISH MUST BE COOKED TO A MINIMUM OF 145F, THE CHICKEN MUST BE STORED BELOW AND AWAY FROM THE BEEF/FISH. REARRANGE FOODS TO PREVENT CROSS-CONTAMINATION. CORRECTED DURING INSPECTION BY MOVING RAW CHICKEN TO LOWEST SHELF AND MOVING CHORIZO BELOW 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE OF THE PREP COOLER OBSERVED AT 60F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. SERVICE COOLER. DO NOT USE COOLER TO HOLD POTENTIALLY HAZARDOUS FOOD UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41F OR LESS.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED SEVERAL MISSING FLOOR TILES BENEATH THE DISH MACHINE AND SEVERAL MISSING WALL TILES AROUND THE DOOR IN THE WARE WASHING AREA. THE PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. REPLACE THE MISSING FLOOR AND WALL TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/26/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED ONE EMPLOYEE BEVERAGE IN UNCOVERED CUP IN WARE WASHING AREA AND ONE EMPLOYEE BEVERAGE IN SCREW-TOP BOTTLE ON COOK LINE. IN WORK AREAS EMPLOYEES MUST DRINK FROM COVERED CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS. PROVIDE LIDS FOR EMPLOYEE CUPS AND PROHIBIT THE USE OF SCREW-TOP BOTTLES FOR EMPLOYEE BEVERAGES IN WORK AREAS. CORRECTED DURING INSPECTION BY PLACING A LID ON THE UNCOVERED CUP AND DISCARDING THE SCREW-TOP BEVERAGE BOTTLE.
- 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: 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 THE FOLLOWING ITEMS REQUIRING DATE MARKINGS WITH NO DATE MARKINGS: -FACILITY-MADE RANCH DRESSING -SOUPS -CHEESECAKES POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS AFTER PREPARING OR OPENING MUST BE DATE LABELED AND MUST BE CONSUMED WITHIN 7 DAYS OF PREP/OPENING. DATE LABEL NOTED ITEMS. CORRECTED DURING INSPECTION BY LABELING ITEMS WITH PREP AND DISCARD DATES.
- 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
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- KEEP THE SIDE DOOR OF THE DUMPSTER CLOSED TO PREVENT THE ATTRACTION OF PESTS SUCH AS BIRDS.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- POST A SIGN REMINDING EMPLOYEES TO WASH HANDS IN THE EMPLOYEE RESTROOM.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- walk-in cooler(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE AN ACCURATE THERMOMETER IN THE WALK-IN COOLER TO MONITOR AMBIENT AIR TEMPERATURE.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
07/21/2010 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED. NEW MENUS HAVE BEEN ORDERED THAT INCLUDE THE CORRECT CONSUMER ADVISORY INFORMATION, PER THE REVISED 2009 REQUIREMENTS.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
01/19/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON THE DELI SLICER BLADE AND BLADE GUARD, ON THE CAN OPENER BLADE, AND ON THE BLADES OF THE TOMATO SLICER. FOOD EQUIPMENT MUST BE CLEANED AFTER USE. CLEAN. CORRECTED BY CLEANING AND SANITIZING ALL NOTED ITEMS DURING INSPECTION.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- THE CONSUMER ADVISORY ON THE MENUS IS LACKING AN IDENTIFYING SYMBOL AT THE ITEMS THAT ARE OFFERED RAW OR UNDERCOOKED. PROVIDE ASTERISKS OR OTHER SYMBOL FOR EACH ITEM THAT IS OFFERED RAW OR UNDERCOOKED, OR CHANGE THE CONSUMER ADVISORY STATEMENT TO THE VERSION THAT DOES NOT REQUIRE CONNECTING SYMBOLS. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 30 DAYS TO CONFIRM COMPLIANCE. (OWNER STATES THAT ANOTHER MENU PRINTING IS SCHEDULED SOON).,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Comment:
- PROVIDE MORE LIGHT IN THE BACK ROOM WHERE THE DRY FOOD STORAGE AND ICE MACHINE ARE LOCATED BY REPAIRING OR REPLACING THE LIGHTS THAT ARE BURNT OUT OR BROKEN.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING WALL TILES AND FLOOR TILES IN THE DISH WASHING ROOM.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/06/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- -OBSERVED DRIED FOOD DEBRIS ON THE ONION RING SLICER. -OBSERVED AN ACCUMULATION OF DRIED FOOD DEBRIS ON THE CAN OPENER BLADE. -OBSERVED MOLD LIKE GROWTH ON THE UPPER INTERIOR OF THE ICE MACHINE BIN AND THE ICE MAKING PARTS OF THE ICE MACHINE. ALL FOOD CONTACT SURFACES MUST BE KEPT CLEAN. CLEAN NOTED AREAS NOW AND KEEP CLEAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS AT UNSAFE TEMPERATURES IN THE SALAD BAR COOLER: -PASTA SALAD 49F -SHELL PASTA SALAD 51F -POTATO SALAD 50F -HAM 49F -SLICED MELON 49F -COLE SLAW 47F COOLER AIR TEMPERATURE OBSERVED AT 42F. PERSON IN CHARGE STATES THAT COOLER IS TURNED OFF AT NIGHT AND IS TURNED ON WHEN THE FOOD IS PLACED IN THE COOLER FOR LUNCH AT APPROXIMATELY 11:00 A.M. PERSON IN CHARGE ALSO STATES THAT SOMETIMES THERE IS A PERIOD OF TIME BETWEEN WHEN THE FOOD IS REMOVED FROM THE WALK-IN COOLER AND IS PLACED IN THE SALAD BAR COOLER WHEN THE FOOD MAY WARM UP INTO THE DANGER ZONE. POTENTIALLY HAZARDOUS FOODS MUST BE KEPT AT 41F OR BELOW. TURN ON COOLER WELL BEFORE FOOD IS PLACED IN THE COOLER TO ENSURE THAT THE AIR TEMPERATURE REACHES 37-38F. DO NOT ALLOW FOOD TO SIT OUT AT ROOM TEMPERATURE WHEN TRANSFERRING FROM THE WALK-IN COOLER TO THE REACH-IN COOLER. HOLDING COLD POTENTIALLY HAZARDOUS FOODS ABOVE 41F IS A REPEAT CRITICAL VIOLATION FROM THE PREVIOUS 2 ROUTINE INSPECTIONS. DUE TO ONGOING NON COMPLIANCE, AN OFFICE CONSULTATION WILL BE SCHEDULED. NOTIFICATION OF THIS MEETING WILL BE SENT TO THIS FACILITY VIA CERTIFIED US MAIL. PLEASE USE TEMPERATURE MONITORING LOGS TO DOCUMENT FOOD TEMPERATURES IN THE SALAD BAR COOLER.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Light Bulbs, Protective Shield
- Items:
- Light shielding, Light shielding light shield(s)
- Locations:
- walk-in cooler(s) food prep area
- Problems:
- Not provided In storage area, Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs., 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS TO MONITOR AIR TEMPERATURE IN ALL COOLERS WHERE MISSING.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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07/13/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Toast, 28340 Ford, Garden City, MI 48135 »