- Critical: Potentially Hazardous Food (Ti
- Comment:
- SANDWICH LETTUCE IS 35*F. THE CHEESES ARE IN THE WALK-IN HOLDING AT 33*F. STAFF PLACES CHEESE AND LETTUCE ON SERVICE LINES 15 MINUTES PRIOR TO THE START OF LUNCH. TIME IS USED AS A PUBLIC HEALTH CONTROL FOR THE DURATION OF THE LUNCH PERIOD WHICH IS FROM 11:00 A.M. TO 1:00 P.M. A WRITTEN PROCEDURE IS PROVIDED TO THE WAYNE COUNTY HEALTH DEPARTMENT. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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04/09/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- OBSERVED SOILED CAN OPENER IN PREP AREA. FOOD EQUIPMENT SHALL BE CLEANED TO SIGHT AND TOUCH. CAN OPENER WAS PLACED IN 3 COMPARTMENT SINK TO BE WASHED. 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CHEESE SLICES(AMERICAN,PEPPER JACK,COLBY) AT 48*F-50*F ON BOTH COLD HOLDING LINE STATIONS. LETTUCE USED IN SANDWICHES WAS 51*F. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 41*F OR LESS FOR COLD HOLDING. KEEP PHF AT 41*F OR LESS.,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- DURING THE ENTIRE INSPECTION I DID NOT OBSERVE ANY HAND WASHING. EMPLOYEES SHALL WASH HANDS WHEN CHANGING GLOVES AND TASKS. INSPECTOR EDUCATED PIC ON HAND WASHING PROCEDURES AND A HAND OUT WILL BE PROVIDED. CORRECTED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
03/25/2015 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- The dishmachine is sanitizing properly, heating over 180F for final rinse. Violation corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Controlling Pests
- Comment:
- Ants have been eliminated. Violation corrected.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- All RTE PHFs were date marked for 5-7 days. 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
|
10/30/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- The dishmachine is not properly heat sanitizing today. There is a large amount of hot water that is continuously emptying from below machine today and the final rinse is only reaching 153F. Correct by sanitizing at three compartment sink until dish machine is repaired. Recheck in 10 days.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Controlling Pests
- Items:
- Pest(s) ants
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Ants were found in the kitchen today. Eliminate ants immediately. Recheck in 10 days.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed 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:
- Feta cheese is date marked in walk in cooler for 11 days, sliced pepperoni (not in original container) and sliced salami are dated to discard in 11 days as well. There is pizza sauce and shredded cheese in steel pans that are dated for 11 days, date mark these RTE potentially hazardous foods for no longer than 7 days. (Pepperoni in original container with label that states "needs no refrigeration" would be an exception.)
- 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
|
09/15/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE AND UNIT IS UNCLEAN. ALL FOOD CONTACT SURFACES SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN CAN OPENER IMMEDIATELY., CORRECTED-CAN OPENER CLEAN IN DISH MACHINE DURING INSPECTION.
- 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-Contact Surfaces
- Items:
- Food-contact surface(s) cutting board(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- THE COOKLINE CUTTING BOARD IS IN POOR CONDITION-DEEP CUTS AND WORN SPOTS EVIDENT. ALL FOOD CONTACT SURFACES AND EQUIPMENT SHALL BE IN SOUND REPAIR AND CONDITION. REMOVE CUTTING BOARD FROM FACILITY AND REPAIR OR REPLACE WITH NEW CUTTING BOARD IMMEDIATELY., CORRECTED-ITEM REMOVED FROM USE IN FACILITY.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE BATHROOM HAS NO HAND DRYING G PROVISIONS. ALL HAND SINKS SHALL BE PROPERLY STOCKED AT ALL TIMES. INSTALL PAPER TOWELS IN BATHROOM IMMEDIATELY., CORRECTED- PAPER TOWELS INSTALLED IN BATHROOM TODAY.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in Less than 100-200 ppm quaternary ammonia
- Corrections:
- Store wiping cloths in 100-200 ppm quaternary ammonia.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
02/26/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOOR UNDER THE HOT WATER TANK BEHIND THE DOOR IN THE MOP SINK/UTILITY ROOM MUST BE CLEANED. THERE IS SPILLED RODENT BAIT ON THE FLOOR. CLEAN FLOOR ASAP, RECHECK NEXT INSPECTION, 6 MONTHS.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- , THE EXTERIOR OF MANY OF THE FAUCETS HAVE WHAT LOOKS LIKE LIME BUILD UP ON THEM OR OXIDATION FROM COPPER. CLEAN FAUCETS ON AN INCREASED BASIS. NON-FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH, RECHECK IN 6 MONTHS OR NEXT ROUTINE INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/23/2013 | Routine |
| No violation noted during this evaluation. | 02/19/2013 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDWASH SINK AT END BY 2-DOOR COOLER IS LEAKING AT FAUCET. ALSO, 2-COMPARTMENT SINK HOT WATER IS NOT WORKING. REPAIR TO HAVE BOTH SINKS WORKING PROPERLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/16/2012 | Routine Inspection |
| No violation noted during this evaluation. | 02/22/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- REVIEW WITH THE EMPLOYEES THE ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. ALSO REQUIRING THE FOOD EMPLOYEE TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: THE PERSON IN CHARGE WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- 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.
- Lighting, Intensity
- Items:
- Lighting intensity at 30 inches above the floor
- Locations:
- kitchen walk-in freezer
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OBSERVED BURNT OUT LIGHT BULB IN THE WALK-IN FREEZER
- General violation description:
- 6-303.11 - REPLACE WITH NEW.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- REVIEW WITH THE EMPLOYEES THE ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. ALSO REQUIRING THE FOOD EMPLOYEE TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: THE PERSON IN CHARGE WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- 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.
- Lighting, Intensity
- Items:
- Lighting intensity at 30 inches above the floor
- Locations:
- kitchen walk-in freezer
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OBSERVED BURNT OUT LIGHT BULB IN THE WALK-IN FREEZER
- General violation description:
- 6-303.11 - REPLACE WITH NEW.
|
08/12/2010 | Routine Inspection |
| No violation noted during this evaluation. | 02/23/2010 | Routine Inspection |
| No violation noted during this evaluation. | 08/03/2009 | Routine Inspection |
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