- Critical: Hot Water and Chemical
- Comment:
- Corrected Heat sensitive indicator changed to indicate the surface temperature was reaching 160F.
- 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
|
06/18/2015 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- The surface temperature of dishes and utensils must reach 160F shown by an indicator for a heat sanitizing machine. The indicator did not reach 160F for two different types of materials (a metal pan and a plastic container). Repair dishmachine so that the temperature allows utensils and dishes to reach 160F.,
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's & women's RESTROOMS
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- There were no handwash signs in the men's and women's restroom. Also there is no handwash sign at the handwash sink in the basement prep area. Provide signs.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Non-food contact surfaces of equipment must be kept clean to avoid the accumulation of debris and bacteria. The pop nozzle drain cups have a build up of debris and/or bacteria. Keep drain cups clean as often as necessary.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED WATER ON THE FLOOR IN FRONT OF THE DISH AREA. THE GROUTING BETWEEN THE TILES WAS WORN AND LOW. THE WATER IS GETTING UNDERNEATH THE FLOOR TILES IN THE DISH AREA. REPAIR THE MANY DAMAGED TILES, REGROUT AND RESEAL AS NECESSARY TO PREVENT FURTHER DAMAGE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/04/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: OBSERVED ITEMS IN TRAULSEN, 2-DOOR , UPRIGHT COOLER (#6)- SALMON AT 44F AND CHICKEN AT 43F. TOP OF COOLER TEMPERATURES ARE AT 41F AND BELOW. THE ISSUE WAS ADDRESSED THAT TEMPERATURE IS NOT HOLDING IN THE BOTTOM OF THE COOLER. ITEMS WERE MOVED TO THE SECOND TRAULSEN COOLER. A SHEET OF COOLER TEMPS AND TEMPS OF ITEMS IS KEPT DAILY. MORE FOOD TEMPERATURES NEED TO BE DOCUMENTED IN TRAULSEN (#6) COOLER. NOTED AIR TEMPERATURE AT BOTTOM OF TRAULSEN (#6) WAS 50F. AIR TEMPERATURE AT TOP OF TRAULSEN WAS AT 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)
|
01/06/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- 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: Ice Used as Exterior Coolant,
- Comment:
- CORRECTED:
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED:
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
12/23/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- prep table Can opener
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD CONTACT SURFACES AND UTENSILS MUST BE CLEAN TO SIGHT AND TOUCH. CAN OPENER IN BASEMENT PREP AREA WAS SOILED. CLEAN CAN OPENER PROPERLY., EQUIPMENT FOOD CONTACT SURFACES AND UTENSILS MUST BE CLEAN TO SIGHT AND TOUCH. OBSERVED THAT CAN OPENER IN BASEMENT PREP AREA WAS SOILED. CLEAN CAN OPENER PROPERLY. 12-23-14 OBSERVED CAN OPENER 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: Ice Used as Exterior Coolant,
- Items:
- Ice
- Locations:
- Ice bin(s)
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- ICE USED AS A COOLING MEDIUM MUST NOT BE USED AS FOOD. OBSERVED A BEVERAGE CAN IN ICE BIN AT MAIN BAR. BEVERAGES MUST NOT BE STORED IN ICE BINS. , ICE USED AS A COOLING MEDIUM MUST NOT BE USED AS FOOD. OBSERVED A BEVERAGE CAN IN ICE BIN AT MAIN BAR. BEVERAGES MUST NOT BE STORED IN ICE BINS IF ICE IS USED AS FOOD. 12-23-14 OBSERVED NO ITEMS COOLING OR BEING KEPT COLD IN ICE BIN. VIOLATION CORRECTED,
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- hand wash sink(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD MUST BE STORED AT 41F OR LESS. OBSERVED POTENTIALLY HAZARDOUS FOOD IN REACH IN COOLER AT PIZZA STATION (SALMON AND STUFFED FISH) AT 44F. POTENTIALLY HAZARDOUS FOOD IN TRAULSEN REACH IN COOLER (SALMON, CHICKEN, COOKED ONIONS) AT 55F. POTENTIALLY HAZARDOUS FOOD IN DOWNSTAIRS WALK IN COOLER (SALMON, CHICKEN, ROAST, BEEF TORTILLAS, TUNA SALAD AND ALFREDO SAUCE) BETWEEN 51F AND 54F. ALL POTENTIALLY HAZARDOUS COLD FOOD MUST BE STORED AT 41F OR LESS. , POTENTIALLY HAZARDOUS FOOD MUST BE STORED AT 41F OR LESS. OBSERVED POTENTIALLY HAZARDOUS FOOD IN REACH IN COOLER AT PIZZA STATION (SALMON AND STUFFED FISH) AT 44F. POTENTIALLY HAZARDOUS FOOD IN TRAULSEN REACH IN COOLER (SALMON, CHICKEN, COOKED ONIONS) AT 55F. POTENTIALLY HAZARDOUS FOOD IN DOWNSTAIRS WALK IN COOLER (SALMON, CHICKEN, ROAST, ALFREDO SAUCE) BETWEEN 51F AND 54F. ALL POTENTIALLY HAZARDOUS COLD FOOD MUST BE STORED AT 41F OR LESS. 12-23-14 OBSERVED WALK IN COOLER TEMPERATURES AT 41F OR BELOW. TEMPERATURES AT PIZZA STATION WERE AT 41F OR BELOW. TRAULSEN 2-DOOR REFRIGERATOR WAS AT 45F. FISH AT 54F AND BEEF AT 49F. SPINACH DIP AT 44F AND RICE AT 44F (INDIVIDUAL CUPS OF RICE). VIOLATION NOT 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- in the Hand wash sink(s)
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HAND WASH SINK MUST BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. OBSERVED CONTAINER IN HAND WASH SINK IN UPSTAIRS DISH AREA. DO NOT STORE ITEMS IN HAND WASH SINK., HAND WASH SINK MUST BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. OBSERVED CONTAINER IN HAND WASH SINK IN UPSTAIRS DISH AREA (ADJACENT TO KITCHEN). DO NOT STORE ITEMS IN HAND WASH SINK. 12-23-14 OBSERVED NO OBJECTS BLOCKING DISHROOM HANDWASH SINK. VIOLATION CORRECTED,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- Facility ventilation hood filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- MAINTAIN VENTILATION FILTERS AND CLEAN. THE FILTER IN THE HOOD ABOVE THE DISH MACHINE WAS VISIBLY SOILED. CLEAN THIS ROUTINELY.
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD MUST BE PROTECTED FROM CONTAMINATION BY STORING AT LEAST 6in ABOVE THE FLOOR. OBSERVED FISH (SALMON) IN BASEMENT WALK IN COOLER STORED ON THE FLOOR. STORE FOOD AT 6in OR ABOVE.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's & women's RESTROOMS
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A SIGN TO NOTIFY EMPLOYEES TO WASH THEIR HANDS SHALL BE POSTED AT HAND WASH SINKS. NO SIGNS WERE OBSERVED IN THE RESTROOMS OR IN THE DISH AREA BY THE BAR. , A SIGN TO NOTIFY EMPLOYEES TO WASH THEIR HANDS SHALL BE POSTED AT HAND WASH SINKS. NO SIGNS WERE OBSERVED IN THE RESTROOMS OR IN THE DISH AREA BY THE BAR. PROVIDE PROPER SIGNAGE AT HAND SINKS.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- basement food prep area
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHTS SHALL BE SHIELDED WHERE FOOD IS EXPOSED TO PREVENT CONTAMINATION FROM BROKEN GLASS. TWO CEILING LIGHTS IN BASEMENT KITCHEN WERE MISSING SHIELDS. , LIGHTS SHALL BE SHIELDED WHERE FOOD IS EXPOSED TO PREVENT CONTAMINATION FROM BROKEN GLASS. OBSERVED TWO CEILING LIGHTS IN BASEMENT KITCHEN WERE MISSING SHIELDS. PROVIDE SHIELDS FOR LIGHTS.
- 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
|
12/01/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- PROPERLY STATED CONSUMER ADVISORY ADDED TO MENUS. AND SPECIAL PRIVATE PARTY MENUS DISCARDED.
- 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: Demonstration
- Comment:
- PERSON IN CHARGE DEMONSTRATED ADEQUATE KNOWLEDGE OF FOOD SAFETY.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Ice Used as Exterior Coolant,
- Comment:
- ITEM REMOVED - ICE DISCARDED.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Manual and Mechanical Warewash
- Comment:
- BAR GLASSWASHER OUT OF SERVICE.
- 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
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES IN PREP STATION COOLERS. , POTENTIALLY HAZARDOUS FOODS INSIDE 2 DOOR REACH-IN PROPERLY STORED ON ICE TO MAINTAIN SAFE COLD HOLDING TEMPERATURES OF 41F OR BELOW.
- 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:
- GLOVES PROVIDED AND WORN TO PREVENT BARE HAND CONTACT WITH READY TO EAT 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 DAYS.
- 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: Temperature Measuring Devices
- Comment:
- HANGING THERMOMETERS STORED INSIDE EACH COOLER.
- 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)
- Cleaning Ventilation Systems,
- Comment:
- VENTILATION HOOD FILTERS CLEANED AT COOKLINE.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- EQUIPMENT REPAIRED.
- 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.
- In-Use Utensils, Between-Use S
- Comment:
- UTENSILS STORED ON CLEAN, DRY SURFACE AND CLEANED/ SANITIZED EVERY FOUR HOURS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Comment:
- LIGHT SHIELDING PROVIDED.
- 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
- Nonfood-Contact Surfaces
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/23/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO CONSUMER ADVISORY ON BAR MENU AND APPETIZER MENU - CONTAINING BURGER AND SEARED RARE TUNA.,
- 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: Demonstration
- Items:
- Person-in-charge
- Locations:
- Facility
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Ice Used as Exterior Coolant,
- Items:
- Ice
- Locations:
- bar ice bin(s)
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- OBSERVED EMPLOYEE BEVERAGE STORED IN ICE AT BAR ICE BIN.,
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- bar glasswasher
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DETECTED NO SANITIZER DISPENSING FROM BAR GLASSWASHER.,
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) COOKLINE PREP STATION COOLER RAW CHICKEN AT 52F, RAW FISH AT 47F, PASTA AT 46F 2) TOMATOES, DRESSINGS AT 48-52F INSIDE THE SALAD PREP COOLER 3) RAW CHICKEN AT 52F AND RAW BEEF AT 49-53F INSIDE THE LOWER SECTION OF THE 2-DOOR REACH-IN COOLER - AMBIENT AIR TEMPERATURE 46F , ,
- 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
- Items:
- Hot food item(s)
- Locations:
- hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- MASHED POTATOES STORED AT 91F INSIDE THE HOT HOLDING BOX., POTENTIALLY HAZARDOUS FOODS DISCARDED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED SOUS CHEF PREPARING SANDWICHES WITH BARE HANDS AT COOKLINE. ,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- LARGE CONTAINERS OF SOUPS, SAUCES, DRESSINGS, DELI MEAT LOAVES, ETC OBSERVED WITHOUT A CONSUME BY DATE INSIDE THE FACILITY COOLERS.,
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HANGING THERMOMETERS INSIDE EACH COOLER.,
- 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- Facility ventilation hood filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD FILTERS SOILED AT COOKLINE, PIZZA OVEN AND ABOVE THE DISH MACHINE.,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) RUBBER GASKETING ON COOLER DOORS AT COOKLINE 2) RINSE WATER TEMPERATURE GAUGE ON DISHWASHER NOT FUNCTIONING ,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's & women's RESTROOMS
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Cookline
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s)
- Problems:
- Not provided
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GURAG INSIDE WALK-IN COOLER 2) UTENSILS / DISH STORAGE PANS ON LOWER PREP TABLE SHELVES IN BASEMENT 3) FLOOR FAN IN BASEMENT 4) UNDERSIDE OF SLICER , NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARD INSIDE WALK-IN COOLER 2) UTENSILS / DISH STORAGE PANS ON LOWER PREP TABLE SHELVES IN BASEMENT 3) FLOOR FAN IN BASEMENT 4) UNDERSIDE OF SLICER ,
- 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:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) SINK LEAK AT COOKLINE 2) CAP MISSING FROM MOP SINK BACKFLOW PREVENTER IN BASEMENT
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
06/25/2014 | Routine |
| No violation noted during this evaluation. | 11/11/2013 | Follow-up |
| No violation noted during this evaluation. | 09/25/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- 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)
|
08/22/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FETA CHEESE , DICED TOMATOES , AND ALL FOODS IN SMALL REACH IN COOLER RECORDED AT 50F.......REPAIR / ADJUST COOLER TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- BACON CHOPPED IN BACON BITS AND DISPENSED IN TO CONTAINER SLOTS......BARE HAND USE OBSERVED......NO BARE HAND CONTACT WITH READY TO EAT FOODS.....SUCH AS BACON BITS THAT GO ON TOP OF SALAD. ENSURE EMPLOYEES WEAR GLOVES OR USE OTHER PRECAUTIONS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS READY TO EAT OR COOKED TO BE REHEATED ....NO DATES ON HAM AND TURKEY CHUNKS REWRAPPED....ADD 6 DAYS MAX TO DETERMINE DISCARD DATES .....EMPLOYES HAVE BEEN ADDING 7 DAYS TO DETERMINE THE DISCARD DATES ON OTHER FOODS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE ALL REACH IN COOLERS WITH COLER THERMOMETERS
- 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)
|
02/18/2013 | Routine |
- 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:
- NO DATE MARKINGS OBSERVED ON SOME REQUIRED FOODS SUCH AS COOKED/PORTIONED PASTAS AND SOME SAUCES. ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK THE REQUIRED FOODS. CORRECTED AT TIME OF INSPECTION BY LABELING REQUIRED ITEMS WITH THE PREP DATE.
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED SEVERAL ITEMS HELD BEYOND THE USE-BY DATE, SUCH AS
- General violation description:
- 3-501.18 - TUNA DATED 8/7, GREEN ONION DRESSING WITH A USE-BY DATE OF 8/16, DIJONAISE (DIJON MUSTARD WITH MAYONNAISE) DATED 6/25, ZIP SAUCE DATED 7/30, HEAVY CREAM WITH GARLIC DATED 8/9 ALL FOOD ITEMS REQUIRING DATE MARKINGS MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE USE-BY DATE DISCARD ITEMS THAT HAVE PASSED THE USE-BY DATE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED FOOD ITEMS INTO THE TRASH.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- SALAD PREP COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 52F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. SERVICE COOLER TO HOLD PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- POST SIGNS REMINDING EMPLOYEES TO WASH HANDS AT ALL HAND WASH SINKS INCLUDING THE LOWER LEVEL RESTROOMS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE FAUCET HANDLE IS STRIPPED AND WATER IS CONTINUOUSLY LEAKING AT THE SPRAY ARM NEAR THE DISH MACHINE. THE PLUMBING SYSTEM MUST BE MAINTAINED. REPAIR THE FAUCET.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS IN ALL COOLERS TO MONITOR THE AMBIENT AIR TEMPERATURE.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
08/20/2012 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDSINKS IN LOWER PORTION OF FACILITY DO NOT HAVE REMINDERS. 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.
- Preset Tableware
- Comment:
- TABLEWARE IS OPEN AND NOT PROTECTED. WRAP COVER OR INVERT TO PROTECT.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
02/28/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- FISH IN TOP OF COOLER AT 37F, SAUCE IN BOTTOM OF COOLER AT 35F. 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)
|
10/20/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- FISH IN TOP OF COOLER AT 47F. BOTTOM AIR TEMP 47. UNCORRECTED, YOU WILL RECEIVE NOTICE OF ENFORCEMENT ACTION.,
- 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)
|
10/07/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- SLICER 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:
- FISH PREP COOLER HOLDING FISH IN TOP AT 59F. SAUCE IN BOTTOM AT 47F. YOU WILL RECEIVE NOTICE OF AN OFFICE CONSULTATION REGARDING THIS VIOLATION.
- 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: Hot and cold holding
- Comment:
- FISH PREP COOLER HOLDING FISH IN TOP AT 59F. SAUCE IN BOTTOM AT 47F. YOU WILL RECEIVE NOTICE OF AN OFFICE CONSULTATION REGARDING THIS VIOLATION., ,
- 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)
|
09/12/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CAN OPENER IS CLEAN TO SIGHT AND TOUCH. SLICER HAS SOME FOOD DEBRIS ALONG BOTTOM GUARD.,
- 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:
- COOKLINE PREP COOLER HOLDING RICE, PASTA AT 41F. FISH PREP COOLER HOLDING FISH AT 53F. BACK WAIT STATION COOLER AIR TEMP AT 48F.,
- 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: Hot and cold holding
- Comment:
- COOKLINE PREP COOLER HOLDING RICE, PASTA AT 41F. FISH PREP COOLER HOLDING FISH AT 53F. BACK WAIT STATION COOLER AIR TEMP AT 48F., , ,
- 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)
|
09/02/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SLICER AND CAN OPENER IN DOWNSTAIRS PREP AREA ARE SOILED. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE SLICER AND CAN OPENER AFTER USE. COMPLETE RISK CONTROL 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:
- COOKLINE PREP COOLER HOLDING RICE AT 46F FISH PREP COOLER HOLDING FISH IN TOP AT 50F, SAUCES IN BOTTOM AT 47F. BACK WAIT STATION COOLER AIR TEMPERATURE AT 46F. POTENTIALLY HAZARDOUS FOOD MUST BE STORED AT/BELOW 41F. BRING COOLER TEMPERATURES DOWN TO SAFE LEVELS. COMPLETE RISK CONTROL PLAN FOR FOLLOW UP., ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKLINE PREP COOLER HOLDING RICE AT 46F FISH PREP COOLER HOLDING FISH IN TOP AT 50F, SAUCES IN BOTTOM AT 47F. BACK WAIT STATION COOLER AIR TEMPERATURE AT 46F. POTENTIALLY HAZARDOUS FOOD MUST BE STORED AT/BELOW 41F. BRING COOLER TEMPERATURES DOWN TO SAFE LEVELS. COMPLETE RISK CONTROL PLAN FOR FOLLOW UP., , , ,
- 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, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED AN ACCUMULATION OF GREASE ON THE HOOD VENT FILTERS. TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND FOOD ITEMS AND TO REDUCE THE RISK OF FIRE, HOOD VENT FILTERS MUST BE CLEANED OFTEN ENOUGH TO PREVENT ACCUMULATION OF GREASE.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING ABOVE COOKLINE HAS SOME DUST ACCUMULATED. PHYSICAL FACILITY MUST BE CLEANED AS OFTEN AS NECESSARY TO KEEP IT CLEAN. INCREASE CLEANING FREQUENCY.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PIZZA PREP COOLER DOOR FALLS OFF FISH PREP COOLER DOORS DO NOT CLOSE PROPERLY. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. REPAIR/REPACE.
- 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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08/08/2011 | 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:
- FISH AT 41F IN PREP COOLER WAIT STATION COOLER AT 35F. PIZZA SAUCE AT 36F IN PIZZA PREP COOLER BLEU CHEESE IN SALAD PREP COOLER AT 37F 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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03/09/2011 | Follow-up |
Restaurant representatives - add corrected or new information about Taylor Restaurants Dba City Kitchen, 16844 Kercheval, Grosse Pointe, MI 48230 »