- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The wall behind the ice machine has a build up of dust/dirt, clean regularly. Recheck next inspection.
- 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.
- Designation
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a designated storage area for coats and personal items. Coats were found on bread rack and food storage racks in the kitchen. Move today and provide adequate space for these items by next inspection.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not provided with
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- The back door needs a new weatherstrip, there is a large gap along the bottom which could allow for pest entry. Correct by next inspection.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
01/22/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Dish washing Area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside
- Locations:
- dumpster area
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OUTDOOR DUMPSTER AND GREASE TRAP LIDS LEFT OPEN.
- 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
- Locations:
- men's restroom
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) SHELF STORING BREAD AND MICROWAVE AT COOKLINE 2) ICE CREAM FREEZER 3) POT/PAN STORAGE RACK
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/24/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- PREP AREA handsink
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- ICE BUCKET AND ICE WAND STORED INSIDE THE PREP AREA HANDSINK., NO ITEMS INSIDE OF OR IN FRONT OF HANDSINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- behind the cooking equipment
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- GREASE ACCUMULATED ON FLOOR BEHIND COOKING EQUIPMENT.
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cookline filters
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- 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.
|
01/09/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cookline filters
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MISSING FILTER AT COOKLINE VENTILATION HOOD CANOPY.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- backsplash wall of ventilation canopy rear kitchen
- 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.
|
08/29/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- RUSTED SCREW HOLDING INTERIOR SPLASH GUARD IN PLACE INSIDE ICE MACHINE., FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED. RUSTED PARTS REMOVED.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) CEILING VENT COVER ABOVE KITCHEN DOOR ENTRANCE 2) CEILING VENT COVERS INSIDE MEN'S AND WOMEN'S RESTROOMS 3) WALL SURFACE ABOVE STORAGE SHELVESIN PREP AREA
- 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:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARDS INSIDE THE WALK-IN COOLER 2) ALL STAINLESS STEEL SHELVING AT COOKLINE AND ABOVE 3-COMPARTMENT SINK 3) UTENSIL STORAGE CONTAINER IN PREP AREA 4) MICROWAVE OVEN AT COOKLINE 5) ICE CREAM FREEZER IN DINING AREA
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/04/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- A LARGE CONTAINER OF UTENSILS NOT CLEAN. FOOD DEBRIS SPILLAGE FORM COUNTER GETTING INTO CONTAINER. CLEAN AND PROTECT FORM SPILLED FOOD. CORRECTED: THE CONTAINER AND UTENSILS WERE CLEANED AT INSPECTION. THE OWNER WILL COVER THE UTENSILS WITH A LID.
- 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)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- MOLD LIKE DEBRIS ON OUTSIDE OF ICE MACHINE. CLEAN AND MAINTAIN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/15/2012 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- food prep area
- Problems:
- Did not wash hands After coughing, sneezing, blowing nose, etc.
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- 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
|
02/29/2012 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTED BY DISPOSING OF THE DAMAGED OVEN.
- 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: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 40F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/22/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- microwave oven (s)
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- THE CEILING OF THE MICROWAVE OVEN IS PEELING, AND CAN ENTER THE FOOD BELOW. REPAIR OR REPLACE WITHIN 10 DAYS TO BE DURABLE AND SAFE.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Wait station Salad prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED TARTER SAUCE MADE IN HOUSE AT 56F, AND IN HOUSE RANCH AND REEK DRESSING (WITH MAYO), COLE SLAW, CUT TOMATOES, IN HOUSE SALSA AT 50-53F IN THE SALAD PREP COOLER. HOLD AT OR BELOW 41F. THE OWNER STATED THAT THE FOOD WAS PUT INTO THE COOLER WITHIN THE LAST 2 HOURS (JUST PRIOR TO LUNCH). THE FOOD WAS MOVED TO THE WALK IN COOLER. DISCARD ANY NOTED FOOD HELD ABOVE 41F FOR 4 OR MORE HOURS.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- Cooler/s
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGGS STORED OVER BREAD IN THE STAND UP COOLER. MOVED TO WALK IN COOLER AND THEN WAS PUT OVER OTHER READY TO EAT FOOD. STORE BELOW READY TO EAT FOOD AND/OR FOOD THAT REQUIRES LESS COOKING TIME. CORRECTED BY STORING OVER OTHER RAW EGGS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Wait station Salad prep cooler
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- THE PRE COOLER NOTED IN 3-501.16 DOES NOT MAINTAIN FOOD AT OR BELOW 41F. THE OWNER STATED THAT THE COOLER WAS PUSH UP TO CLOSE TO THE WALL AND IS OVER HEATING. ALSO THAT THE COOLER WAS LEFT OPEN TOO LONG. 1) KEEP COOLER AN ADEQUATE DISTANCE FOR THE WALL. 2) DO NOT LEAVE THE TOP OR THE DOORS OPEN LONG ENOUGH TO BRING FOOD OVER 41F. 3) IF NECESSARY REPAIR / REPLACE COOLER TO HOLD FOOD AT OR BELOW 41F. DO NOT USE FOR POTENTIALLY HAZARDOUS FOOD UNTIL 41F FOOD TEMP CAN BE MAINTAINED.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Wait station ice bin(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- DO NOT ALLOW THE ICE SCOOP HANDLE TO BE STORED IN THE ICE. REMOVE FROM THE ICE BIN AND STORE ON A CLEAN SURFACE.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REPAIR /REPLACE THE SCREEN DOOR TO BE TIGHT FITTING. ALSO REPAIR THE SCREEN, LOOSE AT THE EDGE.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
08/22/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- TONGS AND WAX PAPER IN USE RCP APPROVED
- 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: Time as a Public Health Contro
- Comment:
- CHART IN USE FOR SAUSAGE AND EGGS RCP APPROVED
- 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.
|
02/24/2011 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Wait Staff BARE HAND CONTACT WITH READY TO EAT (RTE) FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED WAIT STAFF HANDLE TOAST WITH BARE HAND PLEASE PROVIDE WAX PAPER, DISPOSABLE GLOVES, OR HAVE GLOVE-WEARING COOK HANDLE THE TOAST OR ANOTHER METHOD OF YOUR OWN CHOOSING GAVE PIC (RCP), PLEASE FILL OUT AND SUBMIT AT FOLLOW-UP,
- 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: Time as a Public Health Contro
- Comment:
- SAUSAGE RECENTLY COOKED TESTED 85 F
- General violation description:
- 3-501.19 - EGGS (TWO TRAYS) AT 45 F WITH NO TIME CONTROL MARK PROVIDED PIC WITH 3-501.19 AND RISK CONTROL PLAN (RCP) PLEASE FILL OUT AND BEGIN TRACKING TIMES OF ALL PHF'S THAT ARE NOT UNDER TEMPERATURE CONTROL AS DEMONSTRATED,
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line NON FOOD CONTACT SURFACE(S)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- A) PLEASE CLEAN WALL OF UPRIGHT FREEZER AND SHELF UNDER MICROWAVE B) PLEASE CLEAN FAN GUARDS IN WIC
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/14/2011 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTED BY REPLACING THE CAN OPENER BLADE.
- 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: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F OBSERVED 36F - 39F.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED NO PHF OUT AT ROOM TEMP. SAUSAGE NOW COOKED PER ORDER.
- 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.
|
08/27/2010 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- food prep area Can opener blade
- Problems:
- Allow migration of deleterious substances
- Comment:
- THE CAN OPENER BLADE HAS A NICK IN THE BLADE, AND A METAL SHAVING OBSERVED ON THE BASE OF THE CAN OPENER. REPLACE THE BLADE.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s Upright refrigerator/freezer
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE UPRIGHT 1 DOOR COOLER NEXT TO COOK LINE: POTATO SALAD OBSERVED AT 52F, HAMBURGER 52, BEEF STEAK 48F, COOKED CHICKEN 50F, HOT DOGS 44F. ,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s), Time controlled food(s)
- Locations:
- Cooler/s
- Problems:
- Without time control mark, No written procedures
- Corrections:
- Provide clear easy to read time marks., Written procedures shall be made available upon request.
- Comment:
- SAUSAGE COOKED TODAY, OBSERVED IN THE UPRIGHT COOLER AT 60F, WAS REPORTEDLY PUT OF THE COOLER ALLOWING TO WARM ABOVE 41F, THEN PUT BACK INTO COOLER TO BE USED LATER WITHOUT TIME MARKINGS OR WRITTEN PROCEDURES FOR USING TIME RATHER THAN TEMPERATURE FOR SAFETY. IF STORING AT ROOM TEMP, MARK AS STATED ABOVE, AND PROVIDE WRITTEN PROCEDURES WITH THE DAYS DATE, TIME OUT OF TEMP CONTROL, EXPIRATION AND STATE WHAT WILL BE DONE WITH ANY FOOD REMAINING AT EXPIRATION TIME (MUST BE DISCARDED), OR HOLD AT OR BELOW 41F.,
- 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.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s), Time controlled food(s)
- Locations:
- Cooler/s
- Problems:
- No written procedures, Without time control mark
- Corrections:
- Written procedures shall be made available upon request., Provide clear easy to read time marks.
- Comment:
- SAUSAGE COOKED TODAY, OBSERVED IN THE UPRIGHT COOLER AT 60F, WAS REPORTEDLY PUT OF THE COOLER ALLOWING TO WARM ABOVE 41F, THEN PUT BACK INTO COOLER TO BE USED LATER WITHOUT TIME MARKINGS OR WRITTEN PROCEDURES FOR USING TIME RATHER THAN TEMPERATURE FOR SAFETY. IF STORING AT ROOM TEMP, MARK AS STATED ABOVE, AND PROVIDE WRITTEN PROCEDURES WITH THE DAYS DATE, TIME OUT OF TEMP CONTROL, EXPIRATION AND STATE WHAT WILL BE DONE WITH ANY FOOD REMAINING AT EXPIRATION TIME (MUST BE DISCARDED), OR HOLD AT OR BELOW 41F.,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cooler/s Upright refrigerator/freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) THE 1 DOOR UPRIGHT COOLER IS NOT ABLE TO MAINTAIN FOOD AT OR BELOW 41F. REPAIR OR REPLACE.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Wait station
- Problems:
- Not provided At hand sink
- 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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08/16/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Westland Family Dining, 35560 Ford Rd, Westland, MI 48185 »