- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities must be kept clean as often as necessary to keep them clean. Observed ceiling tiles in the kitchen are dirty or damaged. The vent directly above the dishmachine area has a lot of dirt build up. Clean and/or replace ceiling tiles and keep clean. Keep vents clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The food-contact surfaces of cooking equipment must be cleaned at least once a day. Observed the grill has a lot of charred debris. Clean grill daily to avoid accumulation of debris.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Surface Characteristics
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Floors must be durable, smooth and easily cleanable surfaces. Observed the tiling is not finished in the dishmachine area. Install flooring to create a smooth easily cleanable surface.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Plumbing must be maintained in good condition. Observed the faucet at the handwash sink near the dishmachine was leaking. Repair and maintain in good condition.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Cold holding equipment for potentially hazardous food must be equipped with a conspicuous temperature measuring device. Observed thermometers are not provided in the prep cooler on the cookline, the server area and one refrigerator in the bac kitchen. Replace or provide thermometers in prep coolers.
- 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)
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Hood ventilation system must be kept clean to avoid grease build up. The baffle filters under the hood on the cookline have a build up of debris. Clean filters weekly to avoid debris accumulationl
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
06/03/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- A CONTAINER OF MILK AND A CONTAINER OF ORANGE JUICE IN THIS COOLER WERE 43 F. REMAINING ITEMS WERE IN AN ICE BATH. VIOLATION CONSIDERED RESOLVED. HOWEVER, ALL ITEMS SHOULD BE STORED ON ICE.
- 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)
- Equipment and utensils
- Comment:
- METAL LADLES USED FOR FOOD CONTAINERS IN COOLER. ITEM CORRECTED.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Food Storage Containers, Ident
- Comment:
- PLASTIC BOTTLES AT END OF COOKLINE WERE LABELED WITH STICKERS. ITEM CORRECTED.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- A NEW LIGHT BULB IS IN PLACE, BUT IT HAS APPARENTLY BURNED OUT. REPLACE BULB/SERVICE LAMP PRIOR TO FEBRUARY 8 2015.
- 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.
- Maintaining Premises, Unnecess
- Comment:
- VASES OF FLOWERS ARE REMOVED. ITEM IS CORRECTED.
- 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
- Nonfood-Contact Surfaces
- Comment:
- NEW PLASTIC WARE WASH TRAYS HAVE BEEN ACQUIRED AND ARE IN USE. HOWEVER, OLDER DIRTY TRAYS ARE STILL IN THE AREA. CLEAN OR REMOVE THEM PRIOR TO FEBRUARY 8 2015.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Surface Characteristics
- Comment:
- A WHITE DURABLE WALL EDGE SECTION HAS BEEN INSTALLED. ITEM IS CORRECTED.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- System Maintained in Good Repa
- Comment:
- THE OVERHEAD SPRAYER HOSE HAS BEEN REPLACED AS PER PERSON IN CHARGE. IT DOESN'T LEAK. ITEM CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Comment:
- THE WIPING CLOTH BUCKET AT THE FRONT COUNTER TESTED OK FOR QUAT SANITIZER. ITEM 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
|
12/01/2014 | Follow-up |
- Critical: Cooling Methods
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE WALK-IN COOLER, A METAL CONTAINER OF SAUSAGE WAS AT 60 F AND COVERED WITH PLASTIC WRAP. WRAP WAS PULLED BACK TO FACILITATE HEAT LOSS BECAUSE FOOD WAS BEING COOLED DOWN. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Potentially Hazardous Food (Ti
- Locations:
- in the reach-in cooler(s)
- Comment:
- THE REACH-IN COOLER JUST BEHIND THE SERVICE COUNTER HAD HALF & HALF AT 44 F AND SOUR CREAM AT 44 F DESPITE A TRAY OF SOME ICE CUBES IN THE COOLER. SERVICE THE COOLER SO ALL CONTENTS ARE 41 F OR COLDER. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY CORRECTION.,
- 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)
- Equipment and utensils
- Locations:
- in the reach-in cooler(s)
- Comment:
- THE SINGLE DOOR REACH-IN COOLER AT THE EAST END OF THE COOKLINE HAD A CONTAINER OF RED MEAT SAUCE WITH A STYROFOAM CUP AS A SCOOP IN IT. REPLACE CUP WITH A DURABLE UTENSIL.,
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Food Storage Containers, Ident
- Locations:
- on the cookline
- Comment:
- AT THE EAST END OF THE COOKLINE WERE SOME PLASTIC DISPENSER BOTTLES OF APPARENT SALAD DRESSING. LABEL THE BOTTLES.,
- 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.
- Good Repair and Proper Adjustm
- Locations:
- in the reach-in cooler(s)
- Comment:
- THE SINGLE DOOR REACH-IN COOLER AT THE EAST END OF THE COOKLINE IS MISSING ITS LIGHT BULB. REPLACE BULB.,
- 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.
- Maintaining Premises, Unnecess
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE WALK-IN COOLER, TWO VASES OF FLOWERS WERE PRESENT. REMOVE THESE ITEMS FROM COOLER.,
- 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
- Nonfood-Contact Surfaces
- Locations:
- at the Dish machine
- Comment:
- THE PLASTIC WARE WASH TRAYS FOR THE DISH MACHINE ARE SUBSTANTIALLY SOILED. CLEAN OR REPLACE THEM.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Surface Characteristics
- Items:
- Wall material(s)
- Locations:
- kitchen wall(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- REPAIR AND SEAL THE PARTITION WALL AT THE WEST END OF THE COOKLINE WITH SMOOTH NON-ABSORBENT MATERIAL. ,
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- kitchen overhead sprayer
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE OVERHEAD SPRAYER NOZZLE NEAR THE DISH MACHINE STILL LEAKS. REPAIR THE FIXTURE.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Locations:
- at the Front Counter
- Comment:
- A WIPING CLOTH BUCKET AT THE FRONT COUNTER DID NOT HAVE ANY DETECTABLE CHLORINE. STORE WET WIPING CLOTHS IN A BUCKET OF SANITIZER
- General violation description:
- 3-304.14 - 50-100 PARTS PER MILLION IF CHLORINE.,
|
11/10/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- , Sliding door cooler is holding at or below 41 F-tuna salad 41 F, beets 41 F, olives 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)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- All PHFs are dated correctly. VIOLATION 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
|
05/27/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Sliding door cooler is still not holding foods to internal temperatures of 41 F or less: tuna 62 F, beets 62 F, feta 62 F, dressing 62 F. Left door was open during inspection. , This violation is NOT corrected. WCHD will return within 7 days for 2nd follow up inspection. If violation is not corrected upon reinspection, an office consultation will be scheduled and $200 fee assessed., ,
- 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:
- PHF is still not dated. This violation is NOT corrected. WCHD will return within 7 days for 2nd follow up inspection. If violation is not corrected upon reinspection, an office consultation will be scheduled and $200 fee assessed.,
- 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
|
05/13/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Old dressing container placed in 3 compartment sink floor drain to stop splashing. Container removes air gap. This drain MUST have an air gap of at least one inch. Remove container., Plastic container removed from drain. Air gap re-created. 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at bar hand wash sink. Provide paper towels at sink., Paper towels provided at hand sink. VIOLATION CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink bar
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at bar hand wash sink. Provide with soap at all times., Soap provided. VIOLATION CORRECTED during inspection.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- kitchen sliding door cooler, kitchen prep cooler
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- Sliding door cooler is not holding foods at internal temperature of 41 F or less: Greek dressing(kitchen made) 50 F
- General violation description:
- 3-501.16 - tuna salad 48 F
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- kitchen Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Sliced ham, turkey, roast beef, corned beef in large prep cooler is not datemarked. Multiple items, including mashed potatoes, rice, hot dogs, on speed rack in walk-in cooler are not datemarked. Mark with expiration date (not more than 7 days from date of preparation). , This is a Priority Foundation (Pf) violation. WCHD will return within 7 days to ensure this violation is 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- kitchen mop sink closet
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Floor drains are dirty throughout kitchen. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Surface Characteristics
- Items:
- Wall material(s)
- Locations:
- kitchen wall(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Portion of wall behind main cook line (facing office, hand washing sink) is unfinished plywood. Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal this portion of wood
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- kitchen overhead sprayer
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Overhead sprayer is dripping. Faucet at 3 compartment sink is dripping. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/06/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chemical sanitizing dishmachine dispensing sanitizer at less than 10 ppm chlorine. Sanitizer must be between 50 and 100 ppm chlorine. , Employee primed machine, drained, and re-ran machine
- General violation description:
- 4-501.114 - machine at 50 ppm chlorine. VIOLATION CORRECTED., Complete and return Risk Control Plan (RCP) to WCHD as soon as possible. Fax to (734) 727-7165 ATTN: Melinda
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chemical sanitizing dishmachine dispensing sanitizer at less than 10 ppm chlorine. Sanitizer must be between 50 and 100 ppm chlorine. , Employee primed machine, drained, and re-ran machine
- General violation description:
- 4-501.114 - machine at 50 ppm chlorine. VIOLATION CORRECTED., Complete and return Risk Control Plan (RCP) to WCHD as soon as possible. Fax to (734) 727-7165 ATTN: Melinda
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- kitchen mop sink closet
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Walls in mop sink room are dirty, paint is peeling off the wall. Clean/paint walls.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- kitchen mop sink closet
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Walls in mop sink room are dirty, paint is peeling off the wall. Clean/paint walls.
- 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.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination Of food
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- Several missing filters in both ventilation hoods. Replace and allow no space between to effectively capture grease and prevent fire damage and contamination of food.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination Of food
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- Several missing filters in both ventilation hoods. Replace and allow no space between to effectively capture grease and prevent fire damage and contamination of food.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
|
10/23/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- Menu advisory completed. VIOLATION CORRECTED.
- 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
- Critical: Consumption of Animal Foods th
- Comment:
- Menu advisory completed. VIOLATION CORRECTED.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Sliding door cooler is holding PHFs to 41 F or below-olives 39F, chicken salad 41 F, tuna salad 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Sliding door cooler is holding PHFs to 41 F or below-olives 39F, chicken salad 41 F, tuna salad 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)
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05/08/2013 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- DISH MACHINE NOT SANITIZING., CORRECTED BY ADJUSTING SANITIZER LEVEL.
- 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
- Floor and Wall Junctures, Cove
- Items:
- Floor(s)
- Problems:
- Not coved
- Corrections:
- Install coving
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be Easily cleanable
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- SEE UTILITY ROOM.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- INSTALL TIGHT FITTING FILTERS OVER OVEN IN KITCHEN.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SEE UTILITY ROOM.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of unnecessary items
- Corrections:
- Remove unnecessary items to prevent pest problems.
- Comment:
- SEE BOTTLE RETURN AREA OUTSIDE.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
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10/25/2012 | Routine |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- RAW CHICKEN AND RAW BEEF STORED TOGETHER., THIS WAS CORRECTED BY REARRANGING THE PRODUCTS.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THOROUGHLY CLEAN SOILED RACKS IN BAKING SECTION OF KITCHEN AND RACKS IN WALK IN COOLER UNIT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be Easily cleanable
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- THROUGHOUT KITCHEN AREA FLOOR TILES MISSING AND OR DAMAGED, CEILING TILES DAMAGED AND OR MISSING.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- COVER ICE TEA PITCHERS, LEMONS AND KEEP ICE BIN CLOSED IN FRONT WAITRESS STATION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DOOR HANDLE SERVING ONE DOOR REACH IN COOLER UNIT HAS BEEN REPLACED WITH TAPE. PROVIDE DURABLE HANDLE FOR THIS UNIT.
- 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.
- HVAC System Vents
- Items:
- HVAC system
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- CURRENTLY VENTILATION FILTERS ARE MISSING OVER STOVE AND OVEN.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Junctures, Coved/Enclosed/Seal
- Items:
- Floor(s)
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- INSTALL COVING IN KITCHEN.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of unnecessary items
- Corrections:
- Remove unnecessary items to prevent pest problems.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
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04/26/2012 | Routine Inspection |
- Critical: Conveying sewage
- Comment:
- DRAIN WORKING PROPERLY.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: System Maintained in Good Repa
- Comment:
- DRAIN LINE REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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11/02/2011 | Follow-up |
- Critical: Conveying sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- DISH MACHINE SEWER CONNECTION IS DRAINING VERY SLOW. REPAIR IMMEDIATELY. RELEASE WATER SLOWLY SO NOT TO OVER FLOW.,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- 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:
- COOKED PASTA IN WALK IN COOLER IS NOT DATE MARKED. MARK AS NEEDED., THIS WAS CORRECTED BY PROVIDING DATE MARKS.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- WASTE WATER LINE FROM THREE COMPARTMENT SINK IS LEAKING. REPAIR IMMEDIATELY.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE AT BEGINNING OF INSPECTION WAS LACKING SANITIZER., THIS WAS CORRECTED BY CHANGING EMPTY CONTAINER WITH A FULL CONTAINER.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WAITRESS STATION HAND SINK COUNTER IS DAMAGED. HANDLE TO REACH IN COOLER IS DAMAGED AND TAPED. SHELVING NEXT TO HAND WASH SINK NEEDS TO BE REFINISHED.
- 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:
- COVING MISSING IN KITCHEN. WALLS ARE DAMAGED, CEILING TILES ARE YELLOW AND MISSING . REPLACE AS NEEDED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/25/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE AND SLICER ARE CLEAN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO OPEN BEVERAGES OBSERVED.
- 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
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05/02/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THIS IS A REPEAT CRITICAL VIOLATION. CORRECT ALL CRITICAL VIOLATIONS WITH IN 10 DAYS. A FOLLOW UP INSPECTION WILL CONFIRM COMPLIANCE. ICE MACHINE HAS SOILED INTERIOR AND SLICER IS SOILED. CLEAN AND MAINTAIN.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED OPEN BEVERAGE IN DISH AREA. PROVIDE COVER FOR BEVERAGES.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- HVAC System Vents
- Items:
- HVAC system
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- CURRENTLY FILTERS OVER GRILL ARE NOT TIGHT FITTING. PROVIDE TIGHT FITTING FILTERS.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- COVING MISSING IN SOME AREAS OF KITCHEN. WALLS AND SHELVES ARE ALSO WORN NEAR ICE MACHINE. CEILING TILES ARE BECOMING WORN. REPAIR AND REPLACE AS NEEDED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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04/19/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED. FOOD CONTACT SURFACES SUCH AS THE KNIVES IN THE KNIFE RACKS, THE LEMON AND ONION CHOPPERS, THE ROLLING PIN, AND MILK SHAKE MIXER OBSERVED CLEAN TODAY. PERSON IN CHARGE STATES THESE ITEMS ARE CLEANED AFTER EACH USE.
- 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:
- CORRECTED. MILK AND CREAM IN THE COOLER OBSERVED AT 40F OR BELOW. THE SOUR CREAM AND COTTAGE CHEESE ARE NO LONGER HELD IN THIS COOLER AND ARE INSTEAD HELD IN THE WALK-IN COOLER AT BELOW 41F. THE COOLER HAS BEEN SERVICED AND AIR TEMPERATURE OBSERVED AT 40F.
- 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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12/03/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOT CORRECTED. OBSERVED THE FOLLOWING FOOD-CONTACT SURFACES TO BE SOILED TODAY: -5 KNIVES IN THE KNIFE RACKS -LEMON/RED SKIN POTATO SLICER -ONION/GREEN PEPPER CHOPPER -ROLLING PIN -MILK SHAKE MIXER (THE FOLLOWING ITEMS CITED AT THE ROUTINE INSPECTION ARE OBSERVED TO BE CLEAN TODAY: -CAN OPENER BLADE -CAPPUCCINO DISPENSER -VARIOUS UTENSILS IN BINS AT THE BACK COOK LINE) FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN NOTED ITEMS NOW AND AFTER USE BEFORE STORAGE. COMPLETE THE RISK CONTROL PLAN FOR THIS CRITICAL VIOLATION. 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: Food Contact Surfaces and Uten
- Comment:
- CORRECTED. THE FORMER ICE SCOOP WAS REPLACED WITH AN ACTUAL ICE SCOOP, THE DOOR OF THE LETTUCE HOPPER AND THE LEMON CHOPPER ARE NO LONGER REPAIRED WITH DUCT TAPE, THE DAMAGED METAL MIXING BOWL WAS DISCARDED. RISK CONTROL PLAN SUBMITTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. IN THE SERVER STATION COOLER OBSERVED THE FOLLOWING FOODS AT UNSAFE TEMPERATURES: -MILK AT 49F -HEAVY CREAM AT 51F -COTTAGE CHEESE AT 54F -SOUR CREAM AT 51F AMBIENT AIR TEMPERATURE OF THE COOLER AT 56F (THE MANAGER STATES THAT THE COOLER CONDENSER WAS RECHARGED WITH FREON AFTER THE ROUTINE INSPECTION AND THAT FOODS WERE OBSERVED HELD AT SAFE TEMPERATURES BEFORE THIS FOLLOW-UP INSPECTION.) THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION WAS SUBMITTED AFTER THE ROUTINE INSPECTION. COLD POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 41F OR BELOW. DISCARD ALL FOOD ITEMS HELD AT UNSAFE TEMPERATURE FROM THE SERVER STATION COOLER. DO NOT USE THIS COOLER TO HOLD POTENTIALLY HAZARDOUS FOOD UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW. DUE TO ONGOING NON-COMPLIANCE WITH THIS CRITICAL VIOLATION, AN OFFICE CONSULTATION WILL BE SCHEDULED TO DISCUSS COMPLIANCE. NOTIFICATION OF THIS MEETING WILL BE SENT TO THIS FACILITY VIA US MAIL. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION CONDUCTED AFTER THE OFFICE CONSULTATION MEETING.,
- 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. NO EMPLOYEES OBSERVED HANDLING BREAD OR LETTUCE WITH BARE HANDS TODAY. TONGS AND DELI TISSUE ARE AVAILABLE TO USE AS MEANS TO PREVENT BARE-HAND CONTACT WITH THESE FOODS.
- 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
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10/28/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Tv's Deli & Diner, 2441 Fort, Trenton, MI 48183 »