- Critical: Controlling Pests
- Comment:
- CORRECTED. PRESENCE OF GNATS WERE NOT OBSERVED. CONDITIONS WERE ELIMINATED.
- 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. BEVERAGE GUN HOLDERS CLEANED TO SIGHT AND TOUCH.
- 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: Handwashing Sink, Installation
- Comment:
- CORRECTED. HOT WATER PROVIDED AT HAND WASH SINK ABOVE 100*F.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
10/28/2014 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics cleaner
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- FLOOR CLEANER IN A SPRAY BOTTLE WAS NOT LABELED. , CORRECTED BY OPERATOR LABELING THE CONTAINER FLOOR CLEANER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- DUE TO THE UNCLEAN CONDITION OF THE BEVERAGE GUN HOLDERS AND GUN DISPENSERS, GNATS WERE HARBORING INSIDE THE HOLDERS. ,
- 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: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Beverage gun holder(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- BEVERAGE GUN HOLDERS AND BEVERAGE DISPENSERS WERE SOILED. BAR LOCATED IN THE HALL. ,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- AREAS WITHOUT PAPER TOWEL PROVIDED: BAR HAND WASH SINK AT 2 COMPARTMENT SINK WHERE ONE SIDE OF SINK IS A HAND WASH SINK., CORRECTED BY OPERATOR PROVIDING PAPER TOWEL IN BOTH AREAS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- NO HOT WATER AT THE HAND SINK. HOT WATER TURNED OFF VOLUNTARILY BECAUSE OF LEAK. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED I/2 CONTAINER OF SOUR CREAM WITH SELL BY DATE AUGUST 10 IN THE COOLER. , CORRECTED BY OPERATOR DISCARDING REMAINDER OF THE SOUR CREAM.
- 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
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HAND WASH SINK HAD A TRAY AND ITEMS ON THE TRAY BLOCKING THE HAND WASH SINK. HAND SINK WAS ALSO HEAVILY SOILED., CORRECTED BY REMOVING ITEMS AND CLEANING HAND SINK.
- 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)
- Backflow Prevention Device, Ca
- Corrections:
- provide
- Comment:
- CANNOT LOCATE BACK FLOW PREVENTER ON THE CARBONATOR LOCATED IN THE WALK IN BEHIND THE BAR IN THE HALL. PROVIDE BACK FLOW PREVENTER BY NEXT ROUTINE INSPECTION.
- General violation description:
- 5-203.15 - Reserved.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- HAND WASH SIGNS NEEDED AT THE FOLLOWING LOCATIONS: MEN'S RESTROOM - HALL HAND WASH SINK - MAIN BAR
- 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:
- scoop
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- 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 light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELD IN THE BEER WALK IN COOLER.
- 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
- Rinsing Equipment and Utensils
- Comment:
- WHEN ASKED HOW 3 COMPARTMENT SINK METHOD IS DONE THE OPERATOR STATED THAT THE PROCEDURE WAS SANITIZE, RINSE AND WASH. , CORRECTED BY RETRAINING THE OPERATOR ON THE PROPER WAY: WASH, RINSE AND SANITIZE.
- General violation description:
- 4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A HANGING THERMOMETER IN THE REFRIGERATOR (SIDE BY SIDE) NEAR THE WALK IN BEER 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)
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- LADIES ROOM LOCATED IN THE HALL AREA DOES NOT HAVE A COVERED TRASH CAN.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
10/06/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE AT THE BAR IN THE HALL IS CLEAN TO SIGHT AND TOUCH. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
11/15/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- , ICE MACHINE IN THE BAR AREA HAS BEEN CLEANED. CORRECTED. ICE MACHINE IN THE HALL AREA AT BAR HAS NOT BEEN CLEANED. RISK CONTROL PLAN GIVEN. ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER PROVIDED. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Cleanser, Availabi
- Comment:
- SOAP PROVIDE. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
|
11/08/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- 2 ICE MACHINES ARE IN NEED OF CLEANING. ICE MACHINE 1 IS LOCATED IN THE MAIN BAR AND ICE MACHINE 2 IS LOCATED IN THE 2ND BAR AREA. FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. KEEP CLEAN. FOLLOW UP IN 10 DAYS. , 2 ICE MACHINES ARE IN NEED OF CLEANING ICE MACHINE 1 IS LOCATED IN THE MAIN BAR AND ICE MACHINE 2 1S LOCATED IN THE 2ND BAR AREA. , , ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FOOD THERMOMETER IS NOT IN THE FOOD ESTABLISHMENT. FOOD THERMOMETER SHALL BE READILY ACCESSIBLE AT ALL TIMES FOR MONITORING TEMPERATURE. PROVIDE FOOD THERMOMETER. FOLLOW UP IN 10 DAYS. ,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink kitchen
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- AT THE BAR IN THE HALL AREA THERE WAS NO SOAP AT THE HAND WASH SINK. SOAP SHALL BE PROVIDED AT THE HAND WASH SINK FOR FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE. FOLLOW UP IN 10 DAYS. , RISK CONTROL PLAN AT THE BAR IN THE HALL AREA THERE WAS NO SOAP AT THE HAND WASH SINK. SOAP SHALL BE PROVIDED AT THE HAND WASH SINK FOR FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE. FOLLOW UP IN 10 DAYS. ,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
|
10/11/2013 | Routine |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics cleaner
- Locations:
- kitchen Working Container(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Properly label any & all unlabled working containers of various chemical solutions in the kitchen area so that staff members and others do not accidentally misuse these liquids. Simply label all 'squirt type' liquid containers with the common name of chemical solution that they contain. , The Person in Charge properly labled all unlabled working containers with an indelible marker at the tine of todays Routine Inspection. Good Compliance. Simply keep up this important Food Safety practice well into the future.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the kitchen hand wash sink to encourage frequent and PROPER staff hand wash activities. A simple bar of soap that remains on the sink will suffice.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
|
09/14/2012 | Routine |
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Remove and properly install the bar area baffle filters located within the ventilation hood canopy. These filters must be positioned vertically (up and down) to promote the proper flow of any greases that accumulate. Simply reposition and keep in this new arrangement.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Remove table from directly in front of the auxiliary kitchen hand wash station. Keep this sink easily accessible for ease of staff handwashing.
- 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)
|
09/09/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- In the hall kitchen--- Clean the south bend and range ovens, the range drip pans, the large ice machine shield, the bar beverage gun drain cups.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- cutting board(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- , Store the white cutting board in a protected location when not in use.
- 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
|
08/20/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLUB--CLEAN THE GRILLSTAND HOOD FILTERS. CLEAN THE DUST ON THE FRYERS. HALL - - CLEAN THE CABINETS, THE RANGE DRIP PANS, THE SHELF UNDER THE PREP TABLE.
- 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
|
02/24/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- pizza oven hood and filters Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Drying mops
- Comment:
- WET MOPS LEFT AT FLOOR AND MOP BUCKET BUT GOT HUNG UP TO AIR DRY DURING THE VISIT. VIOLATION CORRECTED.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s), Clean equipment/utensil(s)
- Locations:
- floor utility room
- Problems:
- Exposed to dust, splash, or other contaminates, Stored on floor or less than 6 inches above floor
- Corrections:
- Store in protected manner., Store at least 6 inches above the floor.
- Comment:
- RELOCATED DURING THE VISIT. VIOLATION CORRECTED.
- 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
|
08/19/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Wall(s) ceiling vents
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CEILING AND WALLS/ UTILITY ROOM AND OUTLET VENTS/ DINING HALL AND RESTROOMS ARE SOILED . DO CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Dining area floor
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- 1-door refrigerator(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/16/2009 | Routine Inspection |
- Critical: Assignment of Responsibility
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- bar
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- INSTRUCTED NOT TO CUT LEMON WITHOUT GLOVES OR UTENSILS DURING THE VISIT. VIOLATION CORRECTED.
- 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 Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- 3 POTS OF COOKED FOODS WERE WITHOUT DATE MARK AND GOT DISCARDRD DURING THE VISIT. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen hood filters
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDED. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s) Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDED. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s)
- 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.
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09/04/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about V F W Post #552, 1125 Fort, Lincoln Park, MI 48146 »