- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the two bar handsinks. Paper towels were provided in my presence. 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse for the kitchen dishmachine at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. The empty sanitizer pail was replaced and the sanitizer line primed. The sanitizing rinse is now 100 ppm of chlorine. 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed torn screen on the rear stormdoor. Outer openings must be sealed to prevent entry of insects and rodents. Repair or replace the screen.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the food prep coolers. Provide conspicuous thermometers in each of these 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)
|
06/18/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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: Packaged and Unpackaged Food -
- Comment:
- ALL RAW ANIMAL FOODS STORED BELOW AND AWAY FROM ALL OTHER FOOD ITEMS.
- 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
- Equipment, Utensils, Linens, a
- Comment:
- SINGLE SERVICE ITEMS STORED 6 INCHES FROM FLOOR.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- 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.
|
12/18/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACES OF ICE MACHINE SOILED BEHIND FRONT PANEL AT PARTY ROOM BAR 2) BEVERAGE GUN HEADS AND HOLDERS SOILED AT MAIN BAR,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE THE WALK-IN COOLER.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- storage closet bar
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASE OF PLASTIC CUPS STORED DIRECTLY ON FLOOR OF PARTY ROOM BAR STORAGE CLOSET.,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s) light switch
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN FREEZER LIGHT SWITCH IN POOR REPAIR IN BASEMENT.
- 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:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANDWASHING SIGNS AT HANDSINKS: 1) MEN'S RESTROOM 2) WOMEN'S RESTROOM 3) DESIGNATED BAR HANDSINKS
- 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)
- Locations:
- walk-in cooler(s) storage racks
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BLUE WALK-IN COOLER STORAGE RACKS MOLDY.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- women's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/09/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed raw beef stored over cooked turkey in walk in cooler. Observed raw fish stored over sauces in reach in cooler. Store raw animal products above and away from ready to eat foods. Correct immediately. Corrected at time of inspection by education and by relocating ready to eat foods above and away from meat and raw fish. Corrected
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed ham and salami at 55 degrees double stacked on top level of 3 door line prep cooler. Discard. Do not double stack food on top level of prep cooler. Correct immediately. Corrected at time of inspection by education and by discarding food that was out of temperature. 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
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- Observed chili and tuna salad outdated. Discard. Monitor dates and rotate stock. Ready to eat potentially hazardous foods are only good for 7 days. (6 days in between. Example 06-20- 06/26). Correct immediately. Corrected at time of inspection by education and by discarding outdated items. Corrected
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Fix leak on condenser in downstairs walk in freezer and clean up excess ice in collection pan. Equipment must be maintained. Correct immediately
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide hand washing signs in customer bathrooms if employees use these bathrooms, Provide viable hand sign to kitchen hand sink. Provide hand sign to employee bathroom and at both bar hand sinks. Hand washing sinks must have hand washing signs. Correct immediately
- 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
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed no light shield on many lights in prep and kitchen areas. Provide light shields for lights in kitchen to protect against physical contamination. Correct immediately
- 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
|
06/27/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS ARE AVAILABLE. VIOLATION HAD BEEN CORRECTED.
- 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS ARE AVAILABLE. VIOLATION HAD BEEN CORRECTED.
- 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)
|
12/17/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy chlorine test strips to find the concentration of the sanitizer. A follow up inspection will be conducted with in 10 days.,
- 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy chlorine test strips to find the concentration of the sanitizer. A follow up inspection will be conducted with in 10 days.,
- 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)
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- The back room of the kitchen was congested with so many unnecessary things, like garbage bags and empty boxes. Remove them from the facility.
- 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
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- The back room of the kitchen was congested with so many unnecessary things, like garbage bags and empty boxes. Remove them from the facility.
- 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
|
12/04/2013 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MACHINE WAS WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MACHINE WAS WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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: Sanitizing Solutions, Testing
- Comment:
- OPERATOR BOUGHT THE CHLORINE TEST STRIPS. VIOLATION HAD BEEN CORRECTED.
- 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- OPERATOR BOUGHT THE CHLORINE TEST STRIPS. VIOLATION HAD BEEN CORRECTED.
- 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)
|
07/08/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- 1. THE ICE MAKER WAS NOT CLEANED. 2. THE DRINK DISPENSER HOLDERS WERE NOT CLEANED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. IF THE VIOLATIONS ARE NOT CORRECTED BY NEXT TIME, AN OFFICE CONSULTATION VISIT WILL BE SCHEDULED.,
- 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: Equipment, Food-Contact Surfac
- Comment:
- 1. THE ICE MAKER WAS NOT CLEANED. 2. THE DRINK DISPENSER HOLDERS WERE NOT CLEANED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. IF THE VIOLATIONS ARE NOT CORRECTED BY NEXT TIME, AN OFFICE CONSULTATION VISIT WILL BE SCHEDULED.,
- 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: Sanitizing Solutions, Testing
- Comment:
- Purchase the chlorine test strips.,
- 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- Purchase the chlorine test strips.,
- 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)
|
06/28/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FOLLOWING EQUIPMENT: 1. RUST SPOTS NOTICED INSIDE THE ICE MAKER. EMPTY THE ICE MACHINE, SCRUB, WASH, RINSE AND SANITIZE ALL FOOD CONTACT AND NON FOOD CONTACT SURFACES. 2. THE DRINK DISPENSER HOLDERS WERE SOILED IN THE 2 BAR. WASH, RINSE AND SANITIZE THEM. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FOLLOWING EQUIPMENT: 1. RUST SPOTS NOTICED INSIDE THE ICE MAKER. EMPTY THE ICE MACHINE, SCRUB, WASH, RINSE AND SANITIZE ALL FOOD CONTACT AND NON FOOD CONTACT SURFACES. 2. THE DRINK DISPENSER HOLDERS WERE SOILED IN THE 2 BAR. WASH, RINSE AND SANITIZE THEM. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY CHLORINE TEST STRIPS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY CHLORINE TEST STRIPS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- 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)
|
06/14/2013 | Routine Inspection |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED COOKED BEEF, CHICKEN WITH PEPPERS, CHICKEN POCKETS, LASAGNA WITHOUT DATE MARKING. CORRECTED BY DATE MARKING.
- 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 water line(s) hot
- Locations:
- men's restroom
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER IN MEN'S ROOM WAS AT 52F. THE PILOT LIGHT FOR THE HOT WATER TANK ON THAT SIDE OF THE BUILDING WAS OUT. THE PILOT WAS LIT AT THE INSPECTION. ENSURE HOT WATER AT ALL OPERATING TIMES.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST SIGNS THROUGHOUT THE FACILITY
- General violation description:
- 6-301.14 - KITCHEN, BAR REST ROOMS.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- women's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/19/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY EATING IN THE DINING AREA AND USING LIDS WITH STRAWS ON CUPS, STORED AWAY FROM FOOD AND CLEAN ITEMS.
- 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
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F IN PREP 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)
|
08/21/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY ELIMINATING THE FLIES AND CLEANING THE DISPENSERS AND HOLDERS AND THE BAND SAW.
- 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY ELIMINATING THE FLIES AND CLEANING THE DISPENSERS AND HOLDERS AND THE BAND SAW.
- 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: Controlling Pests
- Comment:
- CORRECTED BY ELIMINATING THE FLIES.
- 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
- Critical: Controlling Pests
- Comment:
- CORRECTED BY ELIMINATING THE FLIES.
- 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
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s), Employee(s)
- Problems:
- Eating, Drinking
- Corrections:
- Eat only in designated areas as restricted above., Drink only in designated areas as restricted above.
- Comment:
- OPEN BEVERAGE STORED WITH CLEAN DISHES. PROVIDE CUP WITH LID AND STRAW OR HANDLE AND LID TO REDUCE THE RISK OF EMPLOYEE HAND CONTAMINATION WHEN DRINKING, AND STORE AWAY FROM FOOD/FOOD CONTACT SURFACES/WORKING SURFACES - OR DRINK ONLY IN DESIGNATED APPROVED BREAK AREAS. OBSERVED A PARTIALLY CONSUMED PLATE OF FOOD AT THE WAIT STATION. EAT ONLY IN DESIGNATED, APPROVED BREAK AREAS.
- 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
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s), Employee(s)
- Problems:
- Eating, Drinking
- Corrections:
- Eat only in designated areas as restricted above., Drink only in designated areas as restricted above.
- Comment:
- OPEN BEVERAGE STORED WITH CLEAN DISHES. PROVIDE CUP WITH LID AND STRAW OR HANDLE AND LID TO REDUCE THE RISK OF EMPLOYEE HAND CONTAMINATION WHEN DRINKING, AND STORE AWAY FROM FOOD/FOOD CONTACT SURFACES/WORKING SURFACES - OR DRINK ONLY IN DESIGNATED APPROVED BREAK AREAS. OBSERVED A PARTIALLY CONSUMED PLATE OF FOOD AT THE WAIT STATION. EAT ONLY IN DESIGNATED, APPROVED BREAK AREAS.
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED HOUSE MADE BUFFALO SAUCE (MAYO BASED) AT 48F, HOUSE RACH DRESSING AT 48F, BEEF AT 47F, CHICKEN 44F, HAM 44F, CHOPPED TOMATOES 43F. HOLD AT OR BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED HOUSE MADE BUFFALO SAUCE (MAYO BASED) AT 48F, HOUSE RACH DRESSING AT 48F, BEEF AT 47F, CHICKEN 44F, HAM 44F, CHOPPED TOMATOES 43F. HOLD AT OR BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- STEAM TABLE KNOBS WITH OLD DEBRIS. CLEAN AND MAINTAIN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- STEAM TABLE KNOBS WITH OLD DEBRIS. CLEAN AND MAINTAIN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- bar(s) ice machine interior
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- SMALL AMOUNT OF MOLD/MILDEW LIKE DEBRIS IN THE WEEK-END BAR ICE MACHINE. CLEAN MORE FREQUENTLY.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- bar(s) ice machine interior
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- SMALL AMOUNT OF MOLD/MILDEW LIKE DEBRIS IN THE WEEK-END BAR ICE MACHINE. CLEAN MORE FREQUENTLY.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cookline prep cooler
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- SEE 3-501.16. FOOD IN COOLER AT 43-50F WITH THERMOSTAT ON WARMEST SETTING. ADJUST OR REPAIR TO HOLD FOOD AT 41F OR LESS. REPAIR THE BROKEN HANDLE ON THE TRUE COOLER DOOR.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cookline prep cooler
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- SEE 3-501.16. FOOD IN COOLER AT 43-50F WITH THERMOSTAT ON WARMEST SETTING. ADJUST OR REPAIR TO HOLD FOOD AT 41F OR LESS. REPAIR THE BROKEN HANDLE ON THE TRUE COOLER DOOR.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- bar(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWELS ARE NOT CONVENIENTLY LOCATED AT HE BARS. PROVIDE AT HAND SINKS. OWNER STATED THAT CUSTOMER NAPKINS ARE USED. SEPARATE NAPKINS USED FOR HAND DRYING FROM CUSTOMER NAPKINS TO REDUCE THE RISK OF CONTAMINATION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- bar(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWELS ARE NOT CONVENIENTLY LOCATED AT HE BARS. PROVIDE AT HAND SINKS. OWNER STATED THAT CUSTOMER NAPKINS ARE USED. SEPARATE NAPKINS USED FOR HAND DRYING FROM CUSTOMER NAPKINS TO REDUCE THE RISK OF CONTAMINATION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
06/27/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s), Food-contact surface(s) Equipment slicer
- Locations:
- bar(s) Pop Guns/holsters
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- THE SMALL BAR POP UN HOLDERS HAVE DEAD FRUIT FLY MAGGOTS. REMOVE THE MAGGOTS AND CLEAN AND SANITIZE THE HOLDERS. CLEAN AND SANITIZE DAILY WHEN THE BAR IS USED. THE SLICER AND BAND SAW HAVE DRIED DEBRIS ON THE BLADES (USED YESTERDAY). THE BAND SAW ALSO HAS A SMALL AMOUNT OF DEBRIS ON THE BLADE GUIDE. CLEAN, SANITIZE AND MAINTAIN AFTER EVERY 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: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- SEE 4-601.111. DRAIN/FRUIT FLIES ARE PRESENT AT THE SMALL BAR. ELIMINATE THE FLIES FROM THE 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
|
01/27/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING.
- 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 BY HOLDING AT 41F FOOD TEMP.
- 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)
|
09/21/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- bar(s) Pop Guns/holsters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE POP GUNS AT THE MAIN BAR. *COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- 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), Cold food item(s)
- Locations:
- Pizza Make Table, Cooler/s
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- 1) PIZZA MAKE TABLE: BLUE CHEESE AND SALAMI AT 50F, AND A CUT TOMATO AT 47F IN TOP OF COOLER. 2) UPRIGHT COOLER NEAR COOK LINE: ROAST BEEF 47F. MOSTACCIOLLI, OTHER PASTA NOODLES AT, RICE CREAM AT 49F. ALL WERE DISCARDED VOLUNTARILY EXCEPT FOR THE ROAST BEEF (PUT INTO THE COOLER TODAY), WHICH WAS TAKEN TO THE WALK IN COOLER. CORRECT THIS CRITICAL REPEAT VIOLATION IMMEDIATELY.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cooler/s
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR OR REPLACE THE COOLERS NOTED IN 3-501.16. DO NOT USE FOR POTENTIALLY HAZARDOUS FOOD UNTIL 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-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- bar(s) ice bin(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- AT THE BAR: ONE ICE BIN HAS HANDLE OF SCOOP IN THE ICE, THE OTHER ICE BIN HAS A CUP IN THE ICE BEING USED AS A SCOOP. PROVIDE A SCOOP WITH A HANDLE AND STORE WITH HANDLE OUT OF THE ICE TO PREVENT HAND CONTACT WITH THE ICE. IF THE HANDLE CANNOT BE KEPT OUT OF THE ICE, THEN STORE THE SCOOP OUTSIDE OF THE ICE BIN IN A CLEAN MANNER.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
08/02/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED: FOOD CONTACT SURFACES OF EQUIPMENT HAVE BEEN CLEANED AND SANITIZED.
- 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 BY HOLDING AT 41`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)
|
04/07/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOT CORRECTED: THE BAND SAW STILL HAS DEBRIS ON LOWER GUIDE.,
- 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:
- NOT CORRECTED: HAM, SALAMI, PIZZA SAUSAGE AT 45-50F. RE-LOCATE TO A 41F OR LOWER COOLER. HOLD AT OR BELOW 41F. DO NOT USE THE COOLER TOP FOR PHF UNTIL REPAIRED., ,
- 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)
|
03/09/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOT CORRECTED: THE BAND SAW STILL HAS OLD DEBRIS BUILD-UP ON BLADE GUIDES AND ON UNDER-SIDE OF TABLE (UPPER AREA OF BOTTOM PART OF MACHINE). TAKE APART AND CLEAN (AND SANITIZE) ACCORDING TO MANUFACTURER RECOMMENDATION. COMPLETE THE RISK CONTROL PLAN FOR CLEANING THE BAND SAW, AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. THE POP DISPENSER AND HOLDERS HAVE BEEN CLEANED., ,
- 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: Cleaning Procedure
- Comment:
- CORRECTED BY USING DISPOSABLE TOWELS.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Controlling Pests
- Comment:
- CORRECTED: NO PESTS OBSERVED AT INSPECTION.
- 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
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED: BLUE CHEESE, SAUSAGE, AND LUNCH MEAT AT 53F. PIZZA CHEESE AT 46F. DISCARD ALL FOOD HELD AT OVER 50F, AND TRANSFER PHF TO A 41F COOLER, OR MAKE TABLE BOTTOM OF IT CAN MAINTAIN 41F WITH DOORS OPENED MORE FREQUENTLY. CORRECT VIOLATION WITHIN 4 DAYS. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 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: Preventing Contamination from
- Comment:
- CORRECTED BY USING GLOVES.
- 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
- Hand Drying Provision
- Comment:
- CORRECTED B Y REPLACING THE TOWEL DISPENSER, AND PAPER TOWELS ARE PRESENT.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Unnecessary Items and Litter
- Comment:
- THE OWNER STATED THAT THE COOK WAS MISTAKEN ABOUT THE USE OF THE SAW AND STATED THAT THE SAW IS USED WHEN PARTIES ARE HELD AT THIS FACILITY, AND THAT ONLY APPROVED FOOD IS CUT ON THE MACHINE ( NOT FOOD FROM A PRIVATE HOME ).
- 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
|
02/21/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1) THE BAND SAW HAS OLD FOOD DEBRIS ACCUMULATED AROUND THE BLADE GUIDE. THE COOK STATED THAT THE SAW IS NOT USED FOR CUTTING ITEMS RELATED TO THIS FACILITY, POSSIBLY USED FOR ITEMS BROUGHT FROM THE OWNER'S HOME. CLEAN AND KEEP CLEAN IF USING FOR AUTHORIZED FOOD FOR THIS ESTABLISHMENT, OR REMOVE FROM THE FACILITY. DO NOT BRING FOOD IN FROM A PRIVATE HOME TO PROCESS IN THIS FACILITY. DO NOT BRING IN ANY UNAUTHORIZED FOOD PRODUCTS. 2) THE POP GUNS IN THE EAST BAR HAVE DEBRIS INSIDE. THE GUN HOLDERS ARE NOT CLEAN. ONE HAS FRUIT FLIES, THE OTHER HAS STANDING WASTE LIQUID. CLEAN AND MAINTAIN CLEAN DAILY WHEN USED., , ,
- 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: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- kitchen
- Problems:
- Used common towel Laying on table/counter
- Corrections:
- Discontinue use.
- Comment:
- OBSERVED THE COOK DRYING HANDS ON A RE-USABLE CLOTH TOWEL. USE PAPER TOWELING.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- bar pop dispensers
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED FRUIT FLIES IN THE POP GUN/HOLDER AT THE EAST BAR. ELIMINATE THE FLIES.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Pizza Make Table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SAUSAGE AT 50F, AND PIZZA CHEESE AT 45 IN TOP OF COOLER. DISPOSE OF THE SAUSAGE AND RE-LOCATE THE CHEESE TO A 41F OR LOWER COOLER. HOLD AT OR BELOW 41F., SAUSAGE AT 50F, AND PIZZA CHEESE AT 45 IN TOP OF COOLER. DISPOSE OF THE SAUSAGE AND RE-LOCATE THE CHEESE TO A 41F OR LOWER COOLER. HOLD AT OR BELOW 41F. , , , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen cookline
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- THE COOK HANDLED READY TO EAT FOOD WITH BARE HANDS WHILE ASSEMBLING A SANDWICH.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Pizza Make Table pop dispensers
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE PIZZA COOLER DOES NOT HOLD ALL PHF AT 41F OR LOWER. REPAIR/REPLACE/ADJUST TO PROVIDE 41F OR LOWER FOOD TEMP, EVEN DURING PEAK USE. THE POP GUN HOLDER AT THE EAST BAR DOES NOT DRAIN. REPAIR TO DRAIN.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels, Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen
- Problems:
- Not provided, Broken
- Corrections:
- Provide., Repair/replace.
- Comment:
- REPAIR OR REPLACE THE TOWEL DISPENSER TO PROVIDE TOWELING. KEEP PAPER TOWELS CONVENIENT TO THE HAND SINK UNTIL REPAIRED.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Jewelry Prohibitions
- Items:
- Jewelry watch(es)
- Locations:
- kitchen
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- REMOVE THE CONTAMINATED BAND SAW CITED IN 4-601.11. ,
- 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
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02/03/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about U S 12 American Bar & Grill, 34824 Michigan, Wayne, MI 48184 »