- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employee preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed a couple of spatulas chipping. Discard. Equipment must be maintained. Correct immediately
- 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.
|
03/12/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: RUST HAS BEEN CLEANED OUT OF ICE BIN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED: HOT WATER IS AVAILABLE AT BATHROOM HAND SINK.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: When to Wash
- Comment:
- CORRECTED: STAFF HAVE BEEN TRAINED TO WASH AND ARE WASHING HANDS BETWEEN GLOVE CHANGES. RISK CONTROL PLAN WAS SUBMITTED TO WAYNE COUNTY HEALTH DEPT. OFFICE.
- 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
|
09/19/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED RUST SPOTS INSIDE BASEMENT ICE BIN WHERE CONDENSATION CAN DRIP ONTO ICE. KEEP ICE BIN CLEAN TO PREVENT CONTAMINATION OF ICE. OWNER STATED THAT HE WOULD REMOVE ICE FROM ICE BIN AND CLEAN THE RUST OFF.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- A HAND WASHING SINK SHALL PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F. NO HOT WATER IS AVAILABLE AT BATHROOM HAND SINK. PROVIDE HOT WATER TO ALLOW FOR PROPER HAND WASHING BY FOOD EMPLOYEES.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: When to Wash
- Items:
- Employee(s)
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS BEFORE DONNING GLOVES FOR WORKING WITH FOOD. OBSERVED TWO EMPLOYEES DONNING GLOVES TO HANDLE FOOD WITHOUT WASHING HANDS FIRST. WASH HANDS BEFORE PUTTING ON GLOVES TO PREVENT CONTAMINATION OF FOOD AND GLOVES BY UNWASHED HANDS.,
- 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.
- Comment:
- DUMPSTER LIDS SHALL BE KEPT COVERED IF KEPT OUTSIDE. OBSERVED DUMPSTER LID TO BE OPEN. KEEP CLOSED TO DISCOURAGE PESTS.
- 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
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- A FOOD EMPLOYEE MAY DRINK FROM A CLOSED BEVERAGE CONTAINER IF THE CONTAINER IS HANDLED TO PREVENT CONTAMINATION. OBSERVED 3 EMPLOYEE BEVERAGES ON FRONT COOK LINE AND BACK PREP AREA WITHOUT LIDS, AND STRAWS. PROVIDE LIDS AND STRAWS FOR EMPLOYEE BEVERAGES TO PREVENT CONTAMINATION OF HANDS OR FOOD.
- 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
|
09/09/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED. GROUND PORK AND EGGS WERE MOVED TO THE BOTTOM OF THE 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: Person in Charge
- Comment:
- CORRECTION. PERSON IN CHARGE UNDERSTANDS THE ORDER STORAGE IN A THE COOLER BY HAND OUTS AND RETRAINING.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED LOCATED IN THE FRONT REACH IN COOLER: ON TOP: SLICED SWISS CHEESE 41F AMERICAN CHEESE 41F ON BOTTOM: SLICED HAM - NOT OBSERVED SAUSAGE PATTIES 41F SHREDDED POTATOES 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)
- Critical: Preventing Contamination from
- Comment:
- CORRECTED. PERSON IN CHARGE HAS EXPLAINED AND RETRAINED STAFF ON USING MINIMUM BARE HAND CONTACT BY USING GLOVES AND OTHER DEVICES SUCH AS TONGS, ETC. NO COOKING WAS OBSERVED DURING THE FOLLOW UP INSPECTION.
- 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: Raw Animal Foods
- Comment:
- CORRECTED. CONSUMER ADVISORY HAS BEEN REMOVED FROM THE KID'S MENU.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED. OBSERVED NO EGGS OUT ON COUNTER.
- 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. PERSON IN CHARGE HAS EXPLAINED AND RETRAINED STAFF ON WHEN TO WASH. NO COOKING WAS OBSERVED DURING THE FOLLOW UP INSPECTION.
- 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
|
03/07/2014 | Follow-up |
- 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:
- STACK OF 2 RAW EGGS WERE STORED ABOVE READY EAT SHREDDED POTATOES. PACKAGE OF GROUND SAUSAGE WAS NEXT TO UNWASHED VEGETABLES. OPERATOR REMOVED EGGS FROM ON TOP OF THE SHREDDED POTATOES. OPERATOR DID NOT MOVE GROUND SAUSAGE. ,
- 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: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- AT THE TIME OF INSPECTION WHEN COMMUNICATING THE PROPER CORRECTION FOR THE VIOLATION OF CROSS CONTAMINATION WITH RAW ANIMAL FOODS/READY TO EAT FOODS AND PROPER TEMPERATURE HOLDING, THE PERSON IN CHARGE DID NOT FOLLOW THROUGH ON THE CORRECTION CITING THAT THE REGULATORY AUTHORITY PRESENT WAS INCORRECT. ,
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- LOCATED IN THE FRONT REACH IN COOLER: ON TOP: SLICED SWISS CHEESE 58F AMERICAN CHEESE 54F ON BOTTOM: SLICED HAM 51F SAUSAGE PATTIES 53F SHREDDED POTATOES 57F RECOMMENDED TO DISCARD DURING INSPECTION. DID NOT DISCARD. , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED PERSON IN CHARGE MAKING SANDWICHES WITH ONE HAND GLOVED AND TOUCHING BREAD WITH BARE HAND WHILE PREPARING THE ORDER. CORRECTION WAS NOT MADE DURING INSPECTION. RETRAINING WILL BE THE RESPONSIBILITY OF OPERATOR. , ,
- 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: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent
- Corrections:
- Cook to proper temperature.
- Comment:
- CONSUMER ADVISORY IS INCLUDED ON THE KIDS' MENU. REMOVE CONSUMER ADVISORY. , ,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- OBSERVED 2 STACKS OF RAW SHELLED EGGS THAT WERE SITTING ON THE COUNTER., ,
- 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)
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEE DID NOT WASH THEIR HANDS BEFORE PUTTING ON THE GLOVES AFTER BEING TOLD THEY COULD NOT USE BARE HAND CONTACT. EVERY TIME THERE IS A CHANGE OF GLOVES, HANDS ARE TO BE WASHED TO PREVENT CONTAMINATION OF THE GLOVES. , ,
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED THAT ONE OF THE FILTERS IN THE VENTILIZATION SYSTEM OF THE GRILL IS MISSING. ,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/21/2014 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- ice scoop(s)
- Problems:
- Improperly stored Not clean
- Corrections:
- Relocate.
- Comment:
- ICE SCOOP BEING STORED ON CARD BOARD BOX. FOOD CONTACT DISPENSING SHALL BE KEPT ON A CLEAN AND SANITIZED LOCATION. STORE IN/ON A CLEAN SANITIZED LOCATION. CORRECTED BY RELOCATING THE ICE SCOOP, THEN CLEANING AND SANITIZING.
- 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
|
08/08/2013 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Facility WIPING BUCKET(S)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- UNLABELLED BUCKET OF CLEAR LIQUID USED TO WIPE OFF TABLES PLEASE ALWAYS KEEP LABELLED TO HELP PREVENT MISUSE, WAIT STAFF LABELLED THE BUCKET "CLEAN WATER"
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- cooler(s) RAW ANIMAL PRODUCT(S) OVER READY
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- SHEEL EGGS AND (RAW) SAUSAGE TUBES STORED OVER LETTUCE AND DICED ONIONS (IN COVERED) BUCKET IN THREE DOOR REACH-IN COOLER PLEASE ALWAYS STORE UNCOOKED PRODUCT(S) OF ANIMAL ORIGIN BELOW AND AWAY FROM THOSE THAT ARE READY TO EAT, KITCHEN PERSONNEL PUT THE EGGS ON THE LOWEST SHELF BY ADJUSTING THE SHELF TO ACCOMODATE THE LETTUCE BOX
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- GRILL(S) BARE HAND CONTACT WITH READY TO EAT (RTE) FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- PIC HANDLED HOT DOG BUNS INTO STYROFOAM CONTAINERS HE EXPLAINED THAT HE IS A PROFESSIONAL CHEF AND THAT HE HAS A PROBLEM WITH WEARING GLOVES PLEASE USE UTENSIL(S) SUCH AS A TONG OR WAX PAPER OR GLOVE TO HANDLE FOOD(S) THAT ARE READY TO EAT,
- 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
|
02/21/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line cooling fan
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the personal cooling fan located at the grill line. Simply take this fan outdoors and clean the fan guard when dusts & greases begin to accumulate.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Grill line counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on said cloths as well as to minimize objectionable odors.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
08/14/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- kitchen food prep area
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Begin practice of placing a lid on the beverage containers located at across from the food prep area. Simply keep ALL beverage containers properly covered while in use so as to help avoid accidental spillage. , Open beverage container removed from service at the time of todays Routine Inspection. Violation corrected through education. Continue drinking within dining room, or from a properly covered container/cup.
- 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
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- reach-in cooler
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Reposition the thermometers located within the reach-in cooler(s) so that the face of thermometer is easily readable for employee cooler temperature verification. Simply relocate from rear position to front location for ease of access.
- 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)
- Slacking
- Items:
- Frozen food(s) for slacking
- Locations:
- kitchen food prep table
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- As the temperature of frozen chili becomes moderated to the point that the chili not NOT frozen, it must be placed into cold storage. Room temperature storage is only allowable if products remain frozen. Best solution...defrost under refrigeration.
- General violation description:
- 3-501.12 - Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue storing items in front of the kitchen hand wash sink so that this sink is easily accessible for frequent and proper staff hand wash activities.
- 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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02/03/2012 | Routine Inspection |
- Critical: Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen food prep area
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Begin practice of properly thawing chili (and all other Potentially Hazardous Food items) either under cold running waters, or under refrigeration. This practice helps to minimize / reduce potential bacterial growth on the Foods being thawed.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Front Service Counter ice machine(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Keep the handle of the ice scoop out of the ice located at the Front Service Counter. Begin practice of either keeping handle ALWAYS extended from ice, or keep scoop on a clean and sanitized surface between uses. This will help protect the ice from accidental contaminations resulting from scoop.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- basement dry storage room
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of keeping all single service type paper products properly stored a minimum 6" off the floor to help reduce the likelihood of accidental paper good contamination while conducting floor cleanings. Simply elevate ALL dry goods off the floor.;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue parking the 'speed cart' directly in front of the hand wash sink located adjacent to the dish wash area. Hand wash sinks must remain easily accessible for staff to frequently and properly wash hands.
- 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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08/09/2011 | Routine Inspection |
- Containers Identified with Com
- Items:
- Food item(s)
- Locations:
- food prep area Squirt type bottle
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Properly label any / all unlabled 'squirt type' bottles used for water or oil(s). Simply write the common name of the liquid on the various bottles to help avoid any accidental misuse.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Front service area ice scoop(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue practice of improperly storing ice scoop with handle touching actual ice. Begin practice of properly storing the ice scoop in ice with handle protruding, or on a clean and sanitized surface between uses.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue locating various items directly in front of the kitchen hand wash sink. Keep this area free & clear to promote ease of staff using this particular hand wash station.
- 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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02/03/2011 | Routine Inspection |
- Cooling, Heating, and Holding
- Items:
- Equipment
- Locations:
- In the food prep area
- Problems:
- Inadequate
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- The upright cooler and freezer in rhe back kitchen are overloaded. Either reduce the inventory/increase thenumber of deliveries or add equipment (downstairs) to provide more capacity.
- General violation description:
- 4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. (Pf)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- In the food prep area
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Refrain from sticking the knife between the hood and prep-cooler -or- the scraper/chopper between the prep-cooler and pop machine UNLESS the hoodwall, cooler sides and pop machine are cleaned and sanitized every 4 hours.
- 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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08/12/2010 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- In the food prep area
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- DO NOT STORE THE CHOPPING TOOL STUCK BETWEEN THE PREP COOLER AND THE ICE BIN. STORE UTENSILS ON A CLEAN DRY SURFACE OF THE FOOD PREP TABLE OR COOKING EQUIPMENT., CORRECTED TODAY BY OWNER.
- 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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02/15/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- 2-door cooler(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:
- RELOCATED DURING THE VISIT. VIOLATION 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Ice machine(s) scoop
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- 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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08/25/2009 | Routine Inspection |
- Covering receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- Dumpster enclosure
- 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
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03/03/2009 | Routine Inspection |
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