- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED: PICTURE SENT BY EMAIL SHOWING THE SPRAY NOZZLE HAS BEEN AIR GAPPED PROPERLY. ENSURE SPRAY NOZZLE STAYS AIR GAPPED. REPEAT VIOLATIONS RESULT IN AN OFFICE CONSULTATION WITH FEES.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
02/27/2015 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- 3-COPMARTMENT SINK SPRAY NOZZLE IS BELOW RIM LEVEL OF SINK. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN SPRAY NOZZLE AND RIM OF SINK. CORRECT WITHIN 14 DAYS. EMAIL A PICTURE OF CORRECTION. THIS IS A REPEAT VIOLATION.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- THE LIGHTS OVER THE STOVE - ONE IS NOT FUNCTIONING AND THE OTHER IS BLINKING. REPAIR TO PROVIDE ADEQUATE LIGHTING.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
01/28/2015 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. EMAIL SENT WITH A PICTURE SHOWING THE SPRAY NOZZLE HAS THE PROPER AIR GAP.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
08/13/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- 3-COPMARTMENT SINK SPRAY NOZZLE IS BELOW RIM LEVEL OF SINK. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN SPRAY NOZZLE AND RIM OF SINK. CORRECT WITHIN 14 DAYS. EMAIL A PICTURE OF CORRECTION.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- OBSERVED SOAP, CHEMICAL SPRAY BOTTLES AND OVEN CLEANER STORED WITH GLOVES AND CLEAN EQUIPMENT. STORE CHEMICALS BELOW AND AWAY FROM THESE ITEMS., CORRECTED BY MOVING CHEMICALS TO THE BOTTOM SHELF AWAY FROM FOOD EQUIPMENT.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INSIDE ICE MACHINE ON THE TOP HAS ACCUMULATION OF MOLD. 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.
|
07/25/2014 | Routine |
- Critical: Cooling Methods
- Comment:
- CORRECTED. OBSERVED LASAGNA COOKED TODAY AND PROPERLY COOLED. TEMPS ARE TAKEN, FOOD IS NOT COVERED UNTIL COOLED, ICE WANDS USED.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Demonstration
- Comment:
- CORRECTED. PIC DISPLAYED KNOWLEDGE OF FOOD CODE REQUIREMENTS.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. PROCESS FOR SAUCES ON STOVE: REHEAT TO 165F IWTHIN 2 HOURS, HOLD AT/ABOVE 135F AND USE TO REFILL FRONT LINE, AROUND 3PM ANY LEFT OVER SAUCE IS COOLED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. OBSERVED ALL REQUIRED FOODS DATE MARKED WITH USE BY DATE OF 2-5 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: Responsibility of Permit Holde
- Comment:
- CORRECTED BY TRAINING AND EDUCATING ALL STAFF ON WHEN AND HOW TO REPORT EMPLOYEE ILLNESS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY USING A DRY ERASE CHART WITH IN AND OUT TIMES WRITTEN FOR A TOTAL OF 4 HRS - ITEM DISCARDED AT 4 HRS. OBSERVED CHART ON PIZZA OVEN.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Eating, Drinking, or Using Tob
- Comment:
- CORRECTED BY COVERING BEVERAGES AND STORING BELOW PREP/FOOD 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
- Equipment Food-Contact Surface
- Comment:
- CORRECTED. ICE MACHINE CLEANED.
- 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
|
02/26/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- IN THE WALK-IN COOLER OBSERVED 2 PANS OF LASAGNA AT 50*F AND 54*F IN TIGHTLY COVERED PANS STACKED ON TOP OF ONE ANOTHER AND A 20 LITER PLASTIC COVERED CONTAINER OF PIZZA SAUCE AT 74*F. NOTED FOOD ITEMS WERE PREPARED AT APPROX. 10:00 AM TODAY ACCORDING TO THE PIC. NO COOLING METHODS OBSERVED IN USE. FOOD ITEMS MUST BE COOLED USING EFFECTIVE METHODS SUCH AS AN ICE BATH, ICE WAND, LEAVING UNCOVERED, STIRRING, SEPARATING INTO SMALLER PORTIONS, USING LONG, SHALLOW PANS TO ENSURE THAT FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAMES. FOOD TEMPERATURES MUST BE MONITORED DURING THE COOLING PROCESS TO CONFIRM THAT FOODS ARE COOLED FROM 135*F TO 70*F OR LESS WITHIN 2 HOURS AND FROM 70*F TO 41*F OR LESS WITHIN 4 ADDITIONAL HOURS. USE EFFECTIVE COOLING METHODS. RAPIDLY COOL THE NOTED FOOD ITEMS TO 41*F OR BELOW WITHIN 1 HOUR. ,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- THE PERSON IN CHARGE IN NOT KNOWLEDGEABLE ON FOOD CODE REQUIREMENTS INCLUDING: FOOD HOLDING TEMPERATURES, COOLING METHODS AND REQUIREMENTS, DATE MARKING, ILLNESS REPORTING. THE PERSON IN CHARGE SHALL DEMONSTRATE KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION, HACCP PRINCIPLES, AND FOOD CODE REQUIREMENTS. ENSURE THAT A KNOWLEDGEABLE PERSON IN CHARGE IS PRESENT TO PROTECT FOOD SAFETY (PROVIDE ADEQUATE TRAINING FOR THE PERSON IN CHARGE).,
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- ON THE RANGE-TOP OBSERVED A LARGE STOCKPOT OF MARINARA SAUCE AT 104*F AND A STOCK POT OF "LINE" SAUCE (TOMATO BASED SAUCE) AT 105*F. THE BURNERS WERE OBSERVED OFF. THE PIC STATES THESE ITEMS ARE USED THROUGHOUT THE DAY AND THEN PLACED INTO THE COOLER AT THE END OF THE DAY. HOT FOODS MUST BE HELD AT 135*F OR HOTTER. REHEAT THE NOTED SAUCES TO 165*F BEFORE HOLDING AT 135*F ON THE RANGE OR HOT-HOLDING UNIT. ,
- 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:
- 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:
- 1. OBSERVED MANY FOOD ITEMS IN THE WALK IN COOLER LABELED WITH USE-BY DATES OF 1/31. 2. SEVERAL FOOD ITEMS REQUIRING DATE MARKINGS OBSERVED WITHOUT DATE MARKING SIN THE WALK IN COOLER
- General violation description:
- 3-501.17 - SUCH AS COOKED PASTA, COOKED LASAGNA, MACARONI AND CHEESE, SCRAMBLED EGGS. FOOD ITEMS THAT ARE POTENTIALLY HAZARDOUS, READY-TO-EAT AND HELD FOR MORE THAN 24 HOURS IN THE COOLER MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. TO DETERMINE THE USE-BY DATE, THE PREP DATE IS CONSIDERED DAY 1 AND 6 DAYS ARE ADDED FOR A TOTAL OF 7. FOOD ITEMS PREPARED TODAY MUST BE CONSUMED OR DISCARDED ON OR BEFORE 1/30/14. ADJUST THE DATE MARKINGS TO REFLECT THE ACCURATE USE-BY DATES. DATE MARK THE NOTED FOOD ITEMS THAT WERE NOT DATE MARKED.,
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES, INCLUDING MANAGER, ARE NOT KNOWLEDGEABLE ON THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE AND EXCLUSION/RESTRICTION FROM WORKING IN THE FOOD ESTABLISHMENT. ALL STAFF MUST BE TRAINED ON THE ILLNESS REPORTING REQUIREMENTS BEFORE THEIR FIRST SHIFT WORKING WITH FOOD. TRAIN ALL STAFF ON ILLNESS REPORTING REQUIREMENTS FOR SYMPTOMS INCLUDING VOMITING, DIARRHEA, JAUNDICE, SORE THROAT WITH FEVER, INFECTED WOUNDS/ PUSTULAR BOILS AND ILLNESSES INCLUDING SALMONELLA TYPHI SHIGELLA, E.COLI, HEPATITIS A, AND NOROVIRUS. ILLNESS GUIDELINE HANDOUT PROVIDED.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking displayed
- Problems:
- Held past time control mark
- Corrections:
- Discard.
- Comment:
- HOT FOOD ITEMS HELD FOR SERVICE ARE HELD USING TIME AS A PUBLIC HEALTH CONTROL. OBSERVED ALL FOOD ITEMS IN HOT HOLDING TO BE PAST THE 4 HOUR TIME MARKING AT THE TIME OF INSPECTION BY 1-2 HOURS. ONCE A FOOD ITEM IS REMOVED FROM TEMPERATURE CONTROL, IT MUST BE CONSUMED OR DISCARDED WITHIN 4 HOURS. DISCARD ALL HOT FOOD ITEMS THAT HAVE PASSED THE 4 HOURS IMMEDIATELY. ENSURE THAT FOOD ITEMS ARE NOT HELD BEYOND 4 HOURS WHEN USING TIME AS A PUBLIC HEALTH CONTROL MEASURE. UPDATE THE TIME MARKING CHART AS NEEDED.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- 3 UNCOVERED EMPLOYEE BEVERAGES STORED IN THE FACILITY. ,
- 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
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- MOLD-LIKE GROWTH OBSERVED AROUND THE ICE MAKING PARTS IN THE ICE MACHINE.,
- 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
|
01/24/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SPRAY NOZZLE AT 3-COMP SINK IS BELOW RIM LEVEL OF SINK. PROVIDE AIR GAP., CORRECTED BY TEMPORARILY RASING NOZZLE TO PROVIDE AIR GAP. ENSURE TO PERMANENTLY CORRECT WITHIN 30 DAYS.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
07/23/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. OBSERVED ITEMS OUT AT FRONT LINE: PEPPERONI STROMBOLI 118F-123F, SPINACH STROMBOLI 104F-117F, VEGGIE STUFFED PIZZA 109F-141F, MEAT STUFFED PIZZA 129F-133F, CHEESE PIZZA 108F, HAM & PINEAPPLE PIZZA 89F-99F, WINGS 93F-110F, VEGGIE LASAGNA 121F-137F, MOZZARELLA STICKS 120F-122F, MEATBALLS IN SAUCE 93F-125F, SPAGHETTI NOODLES 150F, BAKED SITI 101F-115F, MARINARA SAUCE 133F-138F, LASAGNA 120F-136F, CHICKEN PARM 135F-141F. FACILITY HAS A LOG BOOK TO TAKE TEMPS OF SOME FOOD ITEMS AFTER COOKED AND SET OUT BUT ITEMS ARE NOT MONITORED OR TIME MARKED. ALL PHF HELD HOT SHALL BE AT OR ABLVE 135F. IF TEMP CAN NOT BE MAINTAINED, TIME MARKING OF 4 HOURS MAY BE USED WITH WRITTEN PROCEDURES AND TIMES. PIC STATED ITEMS GET REFRESHED OR DISCARDED AND NEW PRODUCT PUT OUT, BUT NO TIME MARKING IS KEPT. DUE TO THIS VIOLATION NOT BEING CORRECTED, AN OFFICE CONSULTATION WITH A FEE OF $200 WILL BE SCHEDULED.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING 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)
|
02/25/2013 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. AIR GAP PROVIDED BETWEEN SPRAY NOZZLE AND RIM OF 3-COMP SINK.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Characteristics
- Comment:
- CORRECTED BY PROVIDING FOOD GRADE BRUSHES.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Person in Charge
- Comment:
- CORRECTED. STAFF TRAINED ON FOOD CODE REQUIREMENTS.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. FRONT LINE AREA STILL HAS FOOD ITEMS THAT ARE NOT CAPABLE OF BEHING HELD AT 135F OR ABOVE. PIC STATED ALL ITEMS ARE REFRESHED (REHEATED IN STEAMER OR DISCARDED AND REPLACED) EVERY 1 TO 2 HOURS. FACILITY HAS A NEW LOG BOOK IN WHICH TIMES WILL BE RECORDED. AFTER ITEMS REHEATED ONCE, THE NEXT TIME (1 TO 2 HOURS), ITEMS ARE DISCARDED AND NEW FOODS SET OUT. SAUCES ON STOVE ARE HELD ABOVE 135F. A FOLLOW-UP WILL BE CONDUCTED TO ENSURE LOG BOOK IS BEING USED. FOLLOW-UP WILL BE NO LATER THAN NEXT WEEK.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- ALL ITEMS WERE DATE MARKED WITH PREP AND USE BY DATES, BUT SOME WERE DATED FOR 8 DAYS. EXPLAINED THE PROPER AMOUNT OF DAYS (7) AND ITEMS WERE REDATED.
- 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: Sanitizing Solutions, Testing
- Comment:
- NOT CORRECTED. FACILITY HAS CHLORINE TEST STRIPS. MUST PROVIDE QUATERNARY TEST STRIPS. FOLLOW-UP NO LATER THEN NEXT WEEK.,
- 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: Temperature Measuring Devices
- Comment:
- CORRECTED. THERMOMETER PROVIDED FOR WALK-IN 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)
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED. SOAP DISPENSERS 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.
- Intensity
- Comment:
- CORRECTED. LIGHT PROVIDED IN WALK-IN COOLER.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
01/29/2013 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- 3-COMP SINK SPRAY NOZZLE IS BELOW RIM LEVEL OF SINK. PROVIDE AN AIR GAP OF AT LEAST TWICE THE DIAMETER OF THE SPRAY NOZZLE OR NOT LESS THAN 1 INCH BETWEEN THE END OF SPRAY NOZZLE AND RIM OF SINK.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- REGULAR PAINT BRUSHES USED FOR MELTED BUTTER. REPLACE WITH FOOD APPROVED BRUSH THAT IS CLEANABLE.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- EMPLOYEES WERE NOT AWARE OF PROPER HOT AND COLD HOLDING TEMPERATURES OR PROPER DATE MARKING. TRAIN EMPLOYEES ON FOOD CODE REQUIREMENTS.,
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED STOVE WITH EXTRA LIME SAUCE AT 93F-106F AND EXTRA SPAGHETTI SAUCE AT 113F-125F. THESE WERE PUT ON STOVE AROUND 11AM OR 12PM TODAY AND HELD ON STOVE UNTIL SOME TAKEN TO FRONT LINE AREA WHEN RUNNING LOW. ALSO, FRONT LINE AREA HAD ITEMS BELOW 135F (CHICKEN PARM 123F-145F, BAKED ZINI 99F-112F, CHICKEN WINGS 98F, MOZZARELLA STICKS 110F, VEGETABLE STROMBOLI AT 107F-119F, PEPPERONI STROMBOLI 119F, VEGETABLE STUFFED PIZZA 117F-129F. THESE FOOD ITEMS SHALL ALL BE HELD HOT AT OR ABOVE 135F. EMPLOYEES STATED MOST ITEMS HELD FOR 1 TO 2 HOURS, THEN DISCARDED AND REPLACED, BUT THERE WAS NO TIME WRITTEN DOWN OR WRITTEN PROCEDURE POSTED. HOLD THESE FOODS AT 135F OR IF USING TIME MARKING - MUST CLEARLY LABEL ITEMS FOR TIME PUT ON LINE AND 4 HOUR TIME OUT AND DISCARD FOOD. ALSO POST A WRITTEN PROCEDURE STATING FACILITY IS TIME MARKING THESE ITEMS FOR A MAX OF 4 HOURS THEN DISCARDING., ,
- 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:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED MANY ITEMS DATE MARKED WITH A USE BY DATE THAT EXTREMELY EXCEEDS THE MAXIMUM 7 DAY SHELF LIFE (OR SOME FOODS WITHOUT DATE MARKING): 2 CONTAINERS OF COOKED EGG ONLY WITH 'USE FIRST' STICKER, OPENED BAG OF FETA CHEESE 2/10, CONTAINER OF PIZZA SAUCE ONE WITH 1/20 & ONE WITH 1/27, SPAGHETTI SAUCE 1/27 & 2/4, LIME SAUCE 2/1 & 2/8, GARLIC MIX 1/20, PASTA SALAD 'USE FIRST' STICKER. POTENTIALLY HAZARDOUS READY TO EAT FOODS SHALL BE DATED FOR 7 DAYS (EXAMPLE IS PASTA SAUCE MADE 1/17 IS GOOD THROUGH 1/23). ENSURE ITEMS ARE PROPERLY DATE MARKED AND ITEMS LABELED MORE THAN 7 DAYS RIGHT NOW SHALL BE DISCARDED.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ,
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETER FOR WALK-IN COOLER DOWNSTAIRS.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- BOTH HANDWASH SINK SOAP DISPENSERS BROKEN. REPAIR.,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- Comment:
- WALK-IN COOLER LIGHT DOES NOT WORK. REPAIR TO PROVIDE LIGHT.,
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) shelf/shelves
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ITEMS OBSERVED SOILED: LINEN CONTAINER, CLEAN UTENSIL TUB, OUTSIDE ICE MACHINE, SPICE CONTAINER, INSIDE PIZZA PREP COOLER, SHELF ABOBE 1-COMP SINK, WATER BOTTLES, OUTSIDE DOORS OF 2-DOOR TRAULSEN COOLER, TOP OF PIZZA OVEN (AND REMOVE CARDBOARD), BOTTOM SHELF OF SMALL PREP TABLE. CLEAN ALL ITEMS AND 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.
|
01/17/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Ice machine cleaned and sanitized. 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
|
09/18/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Pink & black mold on ice machine. Clean and sanitize.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) shelf/shelves
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Dried tomato sauce on shelves of upstairs walk-in cooler. 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- basement Walk-in cooler
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Sticky substance on floor of basement walk-in cooler. 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.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Staff show little to no knowledge of food safety as it relates to their assigned duties: several employees were unfamiliar with inspector's food thermometer & it's function. Team leader has minimal knowledge and admits she was not completely trained in her position. CFM must ensure his staff is properly trained.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
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07/26/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen stove
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Drip tray of stove dirty. 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s) floor
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Floor of walk-in cooler dirty. 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.
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- basement Walk-in cooler
- Comment:
- Light out in basement cooler. Replace bulb.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
12/20/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- WIC is holding foods below 41 F
- General violation description:
- 3-501.16 - lasagna, chicken patty, American cheese 41 F. VIOLATION CORRECTED.
|
07/18/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- Time is being used as a temperature control for hot items on counter serving line. Max hold time: 2 hours. Documentation of discard times on-site. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- Walk-in cooler (upstairs) is out of service. All PHF in basement W.I.C.
- 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:
- Walk-in cooler (upstairs) is out of service. All PHF in basement W.I.C.,
- 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)
|
05/19/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot display line
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Internal temperatures of food on front serving/display line below 135 F: basked ziti 107 F, veggie stuffed pizza 127 F, veggie lasagna 129 F, pepperoni stromboli 129 F. Food must be maintained above 135 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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Internal temperatures of foods on one side of walk-in cooler are above 41 F: (2) containers scrambled eggs 45 F, ham 44 F, American cheese 45 F, lasagna 43 F, ricotta in squeeze bottle 45 F. Internal temp of foods must be below 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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Internal temperatures of foods on one side of walk-in cooler are above 41 F: (2) containers scrambled eggs 45 F, ham 44 F, American cheese 45 F, lasagna 43 F, ricotta in squeeze bottle 45 F. Internal temp of foods must be below 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)
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at back handsink. Provide.
- 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)
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- basement Walk-in cooler
- Comment:
- Light out in basement cooler. Replace.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- front Hand wash sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Food in hand sink. Do NOT dump food in 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)
|
05/10/2011 | Routine Inspection |
- Critical: Storage, Separation
- Comment:
- UTENSILS ARE NOW WASHED EVERY 4 HOURS, AND TIME MARKED. CORRECTED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Time as a Public Health Contro
- Comment:
- ALL PIZZAS, STROMBOLIS, STUFFED PIZZAS, ETC. ARE PROPERLY TIME MARKED. LOGS ARE KEPT, STICKERS ARE USED. CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Storage of soiled linens
- Comment:
- SOILED LINENS ARE KEPT IN A CLOSED CONTAINER. CORRECTED.
- General violation description:
- 4-803.11 - Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
12/22/2010 | Follow-up |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- DO NOT STORE SPATULAS AND KNIVES IN QAC AND THEN DIRECTLY TOUCH FOOD ITEMS WITH THESE UTENSILS, STORE ON A CLEAN DRY SURFACE AND WASH EVERY FOUR HOURS. ,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- STROMBOLI AND PIZZA MUST BE TIME MARKED TO DISCARD WITHIN 4 HOURS, TEMPS RANGED FROM 86-129F ON THESE ITEMS, VISIBLY MARK TIMES.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Storage of soiled linens
- Items:
- Soiled linen(s)
- Problems:
- Stored improperly
- Corrections:
- Store soiled linens in a manner that does not contaminate other items.
- Comment:
- STORE SOILED LINENS IN A CLOSED RECEPTACLE, THIS WILL HELP WITH DRAIN FLIES.,
- General violation description:
- 4-803.11 - Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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11/29/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Villa Fresh Italian Kitchen (#14), Metro Airport-North Terminal, Gate D26 7 D28, Romulus, MI 48242 »