- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- in the Dish machine
- Problems:
- Below 25 ppm
- Comment:
- THE DISH MACHINE WAS NOT DISPENSING CHLORINE SANITIZER. AFTER SEVERAL OPERATION CYCLES, THE SANITIZER TUBING WAS PRIMED AND A FINAL RINSE OF 50 PARTS PER MILLION WAS ACHIEVED. ITEM CORRECTED AT TIME OF INSPECTION.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- at the cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE COOKLINE SAUTEE COOLER HAD CUT TOMATOES AT 50 F IN THE TOP BIN AND THE AIR TEMPERATURE IN THE REACH-IN COOLER BELOW IT WAS 50 F ALSO. SERVICE COOLER IMMEDIATELY SO THAT ALL CONTENTS ARE AT 41 F OR COLDER. UNTIL THEN, STORE POTENTIALLY HAZARDOUS FOOD (PHF) IN ANOTHER COOLER AND USE THE SAUTEE UNIT ONLY FOR SMALL WORKING PORTIONS THAT WILL BE DEPLETED IN A FEW HOURS. A REVISIT WILL OCCUR IN 10 DAYS OR MORE TO VERIFY THAT THIS COOLER IS FUNCTIONING ADEQUATELY.
- 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)
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Locations:
- By the spice shelf
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- A FEW BINS OF POWDERED PRODUCT WERE NOT LABELED, BUT THEIR POSITION ON THE RACKS WAS MARKED. LABEL ALL CONTAINERS AS TO THEIR CONTENTS.
- 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 Calibration
- Items:
- Air/water thermometer(s)
- Locations:
- in the reach-in cooler(s)
- Problems:
- Not accurate
- Corrections:
- Replace.
- Comment:
- THE INTEGRAL AMBIENT AIR LED THERMOMETER FOR THE PANTRY REACH-IN COOLER INDICATED 37 F WHILE MY THERMOMETER MEASURED 32 F. SERVICE THERMOMETER OR INSTALL ANOTHER ONE WITH ADEQUATE ACCURACY (WITHIN 3 F OF TRUE AIR TEMPERATURE).
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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06/22/2015 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- 1) In cook line reach in cooler: raw beef and shell eggs were stored over cheese sauce and bread. 2) In the walk in cooler Raw beef was stored over fish. Store raw meat below away from ready to eat food and fish., and by storing raw eggs away from ready to eat food. Corrected by storing raw beef products below/ away, and by storing raw eggs away from ready to eat food. Repeat violation: Complete and fax risk control plan to M. Baker at 734-727-7165 within 2 days.
- 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
|
12/10/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGGS OBSERVED STORED OVER MANY READY TO EAT FOODS IN COOKLINE COOLER. ALL RAW ANIMAL PRODUCTS SHALL BE SEPARATED FROM READY TO EAT FOODS. SEPARATE EGGS FROM OTHER FOODS IMMEDIATELY., CORRECTED-EGGS SEPARATED DURING INSPECTION.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE COOKLINE REACH IN COOLER OBSERVED HOLDING CHICKEN AT 57 F, COOKED PASTA AT 58 F, SLICED TOMATOES AT 57 F. ALL FOODS SHALL BE AT 41 F OR LOWER AT ALL TIMES. COOL FOODS IN DIFFERENT COOLER IMMEDIATELY AND DISCONTINUE USE OF REACH IN COOLER. , CORRECTED-ALL FOODS PLACED IN PROPERLY OPERATING REACH IN COOLER DURING INSPECTION. SERVICE ORDERED FOR REACH IN COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- 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.
- 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
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06/24/2014 | Routine |
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- Make Line cookline
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- BROWN CUTTING/ PREP BOARDS ON MAKE TABLE COUNTERS ARE CHIPPING AT THE EDGES/CORNERS. REPAIR OR REPLACE TO PREVENT BACTERIAL GROWTH IN CREVICES, AND TO PREVENT PIECES OF THE CUTTING BOARD FROM ENTERING FOOD.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- Make Line cookline
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- BROWN CUTTING/ PREP BOARDS ON MAKE TABLE COUNTERS ARE CHIPPING AT THE EDGES/CORNERS. REPAIR OR REPLACE TO PREVENT BACTERIAL GROWTH IN CREVICES, AND TO PREVENT PIECES OF THE CUTTING BOARD FROM ENTERING FOOD.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s), Dispensing utensil(s)
- Problems:
- Improperly stored In water less than 135 degrees f, Improperly stored To prevent contamination of food or food related items
- Corrections:
- Maintain water at 135 degrees F or greater., Store in manner that does not contaminate items
- Comment:
- OBSERVED BETWEEN USE UTENSILS (FOOD SCOOP AND SPATULA) STORED ON CLOUDY 71F STANDING WATER. STORE AS STATED ABOVE. CORRECTED BY CLEANING, CHANGING THE WATER AND STORING ON GRILL AT/ABOVE 135F. OBSERVED FOOD TONGS STORED AT EDGE OF MAKE TABLE WITH UNCLEAN ELECTRICAL CORDS. CORRECTED BY CLEANING AND MOVING TO CLEAN AREA.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s), Dispensing utensil(s)
- Problems:
- Improperly stored In water less than 135 degrees f, Improperly stored To prevent contamination of food or food related items
- Corrections:
- Maintain water at 135 degrees F or greater., Store in manner that does not contaminate items
- Comment:
- OBSERVED BETWEEN USE UTENSILS (FOOD SCOOP AND SPATULA) STORED ON CLOUDY 71F STANDING WATER. STORE AS STATED ABOVE. CORRECTED BY CLEANING, CHANGING THE WATER AND STORING ON GRILL AT/ABOVE 135F. OBSERVED FOOD TONGS STORED AT EDGE OF MAKE TABLE WITH UNCLEAN ELECTRICAL CORDS. CORRECTED BY CLEANING AND MOVING TO CLEAN AREA.
- 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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12/10/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE SANITIZER IN THE DISH MACHINE WAS BELOW 10 PPM (CLOSE TO 0 PPM). PROVIDE 50-100 PPM CHLORINE. CORRECTED: SERVICE WAS CALLED, AND IF WARES ARE NEEDED BEFORE REPAIR, THE 3 COMPARTMENT SINK WILL BE USED TO SANITIZE.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE SANITIZER IN THE DISH MACHINE WAS BELOW 10 PPM (CLOSE TO 0 PPM). PROVIDE 50-100 PPM CHLORINE. CORRECTED: SERVICE WAS CALLED, AND IF WARES ARE NEEDED BEFORE REPAIR, THE 3 COMPARTMENT SINK WILL BE USED TO SANITIZE.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR AND THE SHELF UNDER THE CUTTING BOARDS.
- 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 floors
- Locations:
- kitchen
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR AND THE SHELF UNDER THE CUTTING BOARDS.
- 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.
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06/25/2013 | Routine |
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep line
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards along six (6) prep coolers and tables on prep line are heavily scored. Replace all boards.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Large amount of ice on floor of walk-in freezer. Defrost/repair.
- 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
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Hole in tile/grout in coving tile behind dry storage shelf. Repair hole and reseal tile(s).
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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12/11/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Salad prep cpp
- General violation description:
- 3-501.16 - er-ranch 39 F, strawberries 41 F, chicken salad 41 F, salmon spread 37 F. Top prep cooler-tzatziki 41 F, coleslaw 40 F, sliced tomatoes 40 F. VIOLATION CORRECTED.
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06/28/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Do not store potentially hazardous foods in these units until they are repaired. Ice may be placed under pans if internal temperatures of food stay below 41 F., Salad prep cooler is not holding potentially hazardous foods (PHFs) to internal temperatures of 41 F or less: maple mustard 57 F, corn 53 F, chicken salad 69 F, pasta salad 50.3 F, sliced strawberries 53 F, salmon mousse 45 F (underneath storage area),& bleu cheese 49 F (cooling drawer). , Top of far left prep unit is not holding PHFs to internal temperatures of 41 F or below: coleslaw 51 F, chopped tomatoes 53 F, chopped chicken 49 F, sliced tomatoes 53 F, tzatziki sauce 48 F. , WCHD will return to verify correction of this critical violation 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)
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chemical sanitizing dishmachine at 0 ppm chlorine. Sanitizer bucket empty. Replace sanitizer & prime dispensing line., CFM replaced sanitizer and primed dispensing line. Sanitizer reading ~50 ppm. VIOLATION CORRECTED DURING INSPECTION.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- prep line dipper well
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- Two (2) dipper wells on prep line are turned off. Utensils may not be stored in standing water unless it is above 135 F and cleaned regularly. Keep dipper wells on.
- 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
- Repairing
- Items:
- Physical facilities, Physical facilities
- Locations:
- walk-in cooler(s), walk in freezer(s)
- Problems:
- In poor repair Broken, In poor repair Broken
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Coving tile surrounding door jamb in walk-in cooler and in walk-in freezer is separating from wall-ice is between wall and tile. Repair.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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06/21/2012 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen in establishment. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
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12/13/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- bar(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies present behind bar. Remove fruit flies from facility. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Large amounts of ice present on walls and floor of walk-in freezer. Defrost/repair.
- 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.
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12/06/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Sauté cooler-PHF on ice-held below 41 F-tomatoes 39 F, cheese sauce 38 F. Cooler moved during inspection. 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)
|
07/01/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- Sauté cooler is still not holding foods below 41 F-quartered tomatoes 51 F, cut hot dogs 51 F, cheese sauce 47 F. Cover, move PHFs-cooler may need to be moved from between oven & stove top if there is no mechanical issues and unit is still not holding temperature., WCHD will return within 7 days to ensure critical violation is 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)
|
06/22/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-drawer cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- "Sauté" cooler (under ventilation hood) is not holding potentially hazardous foods to internal temperatures below 41 F: cut tomatoes 45 F, cut hot dogs 53 F, cheese sauce 51 F, zucchini 46 F (in bottom drawer). , This is a repeat critical violation. PIC has opted to complete risk control plan instead of scheduling an office consultation., WCHD will return for a follow up inspection to ensure this critical violation is corrected. Ensure Risk Control Plan is completed by this time., , ,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- can rack
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Flour, food on can rack. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hair/beard net
- Locations:
- Employee(s)
- Problems:
- Not worn on face
- Corrections:
- Provide beard net.
- Comment:
- Several male employees with facial hair. Men must be clean shaven or wear beard nets.
- 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
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- walk in freezer(s) coving tile
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Coving tile surrounding door jamb in walk-in freezer is separating from wall-ice is between wall and tile. Repair.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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06/14/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- Vacuum breaker/entire mop sink faucet replaced with working model. 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:
- 2 drawer cooler is holding temperatures-diced tomatoes 39 F, chopped chicken 39 F, chopped steak 37 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: Warewashing Chem.San., Temp/pH
- Comment:
- Chlorine concentration at ~100 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
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12/20/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Twisted Rooster, 9729 Belleville, Van Buren, MI 48111 »