- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- 3 EXPIRED PANS OF PORTOBELLO MUSHROOMS STORED INSIDE THE WALK-IN COOLER., EXPIRED / IMPROPERLY DATE MARKED FOODS DISCARDED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- next to ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- HANDWASHING SINK SOILED NEXT TO ICE MACHINE - DO NOT DUMP BEVERAGES INTO HANDSINKS - HANDWASHING ONLY.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- cookline filters baking area
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Storage shelves bar
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SHELVES STORING GLASSES AND PITCHERS SOILED BENEATH LINERS AT BAR.
- 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
- Locations:
- Dry storage area basement
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PIPE IN CEILING LEAKING ONTO SINGLE SERVICE ITEMS INSIDE THE BASEMENT DRY STORAGE AREA.
- 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:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
02/23/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection in the top of the prep cooler at the pizza station in front of the restaurant pepperoni, ham, and sausage was between 47-50 F. All ready to eat potentially hazardous cold food should be kept at 41 F or below. Several employees were asked when food was last changed out and no one knew. Food was discarded. All the other potentially hazardous cold food was moved to the under section of prep cooler that was holding food at 41 F or below. 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed at time of inspection in use knives at pizza station were stored in between prep cooler and wall. In use utensils need to be stored in a way so they are only coming into contact with sanitized surfaces. Corrected at time of inspection knives were sent to the dishwasher. Corrected.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection shelves in walk in cooler have a build up of rust. Correct by either removing rust and coating shelves in a nonabsorbent paint/epoxy or replacing shelves. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- Observed several wet sanitizer cloths stored hanging at bar. Wet or in use sanitizer cloths should be stored in sanitizer solution. Corrected at time of inspection cloths were removed and placed in sanitizer solution. Corrected.
- 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
|
08/28/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED AT TIME OF INSPECTION COBRA HEADS WERE CLEAN TO SIGHT AND TOUCH. 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
|
03/13/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment cobra head holders
- Locations:
- bar(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection at bar cobra heads had an accumulation of food particles on the inside of the nozzle correct by cleaning cobra heads. Correct immediately a follow up will occur in about 10 days.,
- 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: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Locations:
- bar(s)
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed iodine glass washer below 12.5 ppm. Iodine sanitizer solution should be between 12.5 and 25 ppm. Correct by fixing/replacing glass washer. Correct immediately a follow up will occur in about 10 days., Observed iodine glass washer below 12.5 ppm. Iodine sanitizer solution should be between 12.5 and 25 ppm. Correct by fixing/replacing glass washer. Corrected at time of inspection, sunburst came out and adjusted machine. Observed iodine concentration between 15.5 ppm and 25 ppm. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- prep station cooler
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed in prep cooler raw chicken stored over raw fish. Raw products in a cooler should be darned by placing the lowest cook temperature on top so that ready to eat foods are on top, raw fish are underneath ready to eat foods. Raw Whole beef is stored under fish, ground beef is stored under whole beef and poultry is stored underneath ground beef. Corrected at time of inspection fish moved above poultry.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
02/28/2014 | Routine |
| No violation noted during this evaluation. | 08/08/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- NEW ICE MACHINE INSTALLED
- 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: Manual and Mechanical Warewash
- Comment:
- DISHWASHER DISPENSING 50-100PPM
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
02/12/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- REPLACE ICE MACHINE INTERIOR OVERHANG AND ICE BIN CEILING RUST AND /OR PARTICULATE HANGING FROM CEILING OF INTERIOR OF THE BIN.......BACK SIDE OF CRACKED STAINLESS STEEL OVERHANG IS RUSTD AS WELL DISCARD ICE .....REPLACE OR REPAIR ICE BIN INTERIOR THEN BEGIN ICE MAKING PROCESS AGAIN.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHWASHER DISPENSING SANITIZER BELOW 50-100PPM OPERATOR CALLED SERVICE AND THEY ARRIVED AT TIME OF VISIT,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
01/17/2013 | Routine |
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED THE FOLLOWING DAIRY PRODUCTS HELD BEYOND THE MANUFACTURER'S "USE-BY" DATES: -2 OPEN GALLON CONTAINERS OF FAT FREE MILK WITH A USE-BY DATE OF 7/15 -3 UNOPENED QUART CONTAINERS OF HALF AND HALF WITH A USE-BY DATE OF 7/19 AND 4 MORE WITH A USE-BY DATE OF 7/23 FOOD PRODUCTS MUST BE CONSUMED OR DISCARDED BY THE USE-BY DATE. DISCARD NOTED ITEMS. CORRECTED DURING INSPECTION BY DISCARDING THE NOTED ITEMS INTO THE TRASH.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Comment:
- THE EMPLOYEE RESTROOM DOOR IS NOT SELF-CLOSING. RESTROOM DOORS MUST BE SELF-CLOSING. INSTALL A CLOSING MECHANISM ON THE EMPLOYEE RESTROOM DOOR.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
07/26/2012 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- INSPECTED HOSE BY COOK LINE AND IN EMPLOYEES BATHROOM. BOTH HAD BACKFLOW PREVENTION DEVICES INSTALLED. VIOLATION CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hot and cold holding
- Comment:
- MEASURED TEMPERATURES IN COLD HOLDING PIZZA PREP AREA AND FOUND ALL TEMPS. TAKEN TO BE AT OR BELOW 41 F. VIOLATION 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)
|
01/31/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A BACKFLOW PREVENTION DEVICE SHALL BE INSTALLED TO PRECLUDE BACKFLOW INTO THE WATER SUPPLY SYSTEM . OBSERVED HOSE BY COOK LINE & EMPLOYEE BATHROOM DID NOT HAVE A BACKFLOW DEVICE. PROVIDE PROPER BACKFLOW DEVICES TO BOTH HOSES WITHIN 10 DAYS.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD FOR COLD HOLDING SHALL MAINTAIN FOOD AT A TEMPERATURE OF 41 F OR LESS. OBSERVED COLD HOLDING IN PIZZA PREP AREA WAS ABOVE 41 F FOR HAM, CHEESE, TOMATO'S (44-46 F). REPAIR OR SERVICE COLD HOLDING DEVICE IN ORDER TO KEEP FOODS BELOW 41 F WITHIN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A SIGN OR POSTER THAT NOTIFIES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS. OBSERVED NO SIGNAGE AT BAR HANDWASHING SINK. PROVIDE PROPER SIGNAGE BY 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.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Comment:
- TOILET ROOM LOCATED ON THE PREMISES SHALL BE COMPLETELY ENCLOSED AND BE PROVIDED WITH A TIGHT-FITTING, SELF-CLOSING DOOR. EMPLOYEE BATHROOM IN KITCHEN - THE DOOR WAS LEFT OPEN AND DID NOT HAVE A SELF-CLOSING DEVICE. PROVIDE BATHROOM DOOR WITH A SELF-CLOSING DEVICE BY NEXT INSPECTION.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
01/11/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- INTERIOR OF ICE MACHINE IS CLEAN TO SIGHT AND TOUCH. VIOLATION 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: Hot and cold holding
- Comment:
- PREP COOLER HOLDING FOOD AT 40F. VIOLATION 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: Warewashing Chem.San., Temp/pH
- Comment:
- IODINE AT 12.5 PPM. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
08/03/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- INTERIOR GUARD OF ICE MACHINE HAS SOME MOLD GROWTH ALONG THE BOTTOM EDGE. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANTIZE INTERIOR OF ICE MACHINE. COMPLETE RISK CONTROL PLAN FOR FOLLOW UP.,
- 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:
- SMALL PREP COOLER AT END OF COOKLINE HOLDING FISH IN BOTTOM AT 45F. POTENTIALLY HAZARDOUS FOODS MUST HELD AT OR BELOW 41F. ADJUST COOLER TO BRING TEMPERATURE DOWN.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- GLASS WASHER AT BAR DISPENSING LESS THAN 12.5 PPM OF IODINE DURING RINSE CYCLE. IODINE MUST BE 12.5-25 PPM TO EFFECTIVELY SANITIZE. RESTORE SUPPLY OF SANITIZER TO GLASS WASHER.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
07/14/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- SPRAYER ARM HAS BEEN ELEVATED TO PROVIDE AN AIR GAP WITH THE FLOOD RIM OF SINK. VIOLATION CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
01/28/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SPRAYER ARM DOES NOT HAVE AN AIR GAP WITH THE FLOOD RIM OF THE SINK. AN AIR GAP OF AT LEAST ONE INCH MUST EXIST BETWEEN THE BOTTOM OF THE SPRAY NOZZLE AND THE TOP OF THE FLOOD RIM OF THE SINK. ELEVATE SPRAY NOZZLE TO PROVIDE AN AIR GAP. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 1-24-11 TO VERIFY COMPLIANCE.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SPRAYER ARM DOES NOT HAVE AN AIR GAP WITH THE FLOOD RIM OF THE SINK. AN AIR GAP OF AT LEAST ONE INCH MUST EXIST BETWEEN THE BOTTOM OF THE SPRAY NOZZLE AND THE TOP OF THE FLOOD RIM OF THE SINK. ELEVATE SPRAY NOZZLE TO PROVIDE AN AIR GAP. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 1-24-11 TO VERIFY COMPLIANCE.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP GUNS AT BAR HAVE SOME MOLD GROWTH. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. CORRECTED AT TIME OF INSPECTION BY CLEANING POP GUNS.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED TRAYS OF MEAT ON FLOOR IN WALK-IN FREEZER. FOOD MUST BE STORED AT LEAST SIX INCHES ABOVE THE GROUND.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
01/14/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- INTERIOR OF ICE MACHINE IS CLEAN TO SIGHT AND TOUCH. VIOLATION 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: Hot and cold holding
- Comment:
- PIZZA PREP COOLER HOLDING HAM, OTHER TOPPINGS BELOW 41F. VIOLATION 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)
|
08/12/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE HAS SOME MOLD GROWTH. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE INTERIOR OF ICE MACHINE.,
- 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:
- PIZZA PREP COOLER HOLDING HAM AND SAUSAGE AT 45F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 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)
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07/26/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Trattoria Andiamo, 20930 Mack, Grosse Pointe Woods, MI 48236 »