- Critical: Cooling
- Comment:
- Observed no improper cooling. Food under 41 degrees. Corrected
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Handwashing Sinks
- Comment:
- Observed soap and paper towels at 3 compartment sink used for hand washing. Corrected
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Packaged and Unpackaged Food -
- Comment:
- Observed no cross contamination in coolers. Corrected
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed cut lettuce and other food at 40 degrees in 3 door line prep cooler. 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)
|
06/23/2015 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Observed cabbage soup made yesterday at 46 degrees in walk in cooler. Discard. Potentially hazardous foods must be cooler from 135 degrees 70 degrees in 2 hours or less and from 70 degrees to 41 degrees or less in 4 hours or less. Use ice baths, ice paddles, shallow pans or combination of methods to cool items rapidly. Correct immediately,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Handwashing Sinks
- Items:
- Handwashing sink(s)
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide hand sink in same room as dish handling.
- Comment:
- Observed no hand washing sink in dish area/prep area. Hand sinks must be conveniently located to facilitate hand washing. Provide hand washing sink in this area or designate 3rd compartment of 3 compartment sink as hand washing. Sink is not use for ware washing. Provide soap, paper towels, and hand sign to the third compartment. Correct immediately,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed raw chicken container stored on top of closed sealed feta cheese container. Raw juice from chicken on top of feta cheese container. All raw chicken must be stored below and away from ready to eat foods. Clean and sanitize top of feta cheese container bucket Correct immediately,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cut tomatoes, tzatziki sauce and other food at 50 -55 degrees on top level and inside 3 door prep line cooler. Discard all potentially hazardous food in cooler. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed 1 door prep cooler at wait station area with torn door seals. Fix or replace torn door seals. Equipment must be maintained in good working order Correct immediately
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
05/29/2015 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants. Observed 5 dented cans of chopped clams. Discard or return all dented cans to the authorized food provider. , Corrected: Kitchen manager put the 5 dented cans to the side to return to the authorized food provider.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed raw chicken in 5-gallon buckets stored on the floor in the walk-in cooler. Observed boxes of frozen food stored on the floor in the walk-in freezer. Store all food 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
|
11/20/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizing dishwasher at 0 ppm corrected at time of inspection bucket of sanitizer was switched now providing 50-100 ppm. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- dish machine(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed at time of inspection leak coming out of the bottom of the dish washer spilling water onto the floor. Correct by repairing leak. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/06/2014 | Routine |
| No violation noted during this evaluation. | 10/11/2013 | Routine |
- Critical: Cooling
- Comment:
- THE RIBS ARE NOW BEING TIME MARKED PROPERLY. THERE IS A DRY ERASE BOARD WITH TEMPS TAKEN EVERY 30 MINUTES, CONSTANTLY MONITORED. (TUBS ARE ABLE TO KEEP RIBS ABOVE 140F FOR APPROX. 3.5 HOURS, IF TEMPS GET CLOSE TO 135F, THEY PUT THEM BACK IN THE WARMER). VIOLATION CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
|
05/10/2013 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW BEEF STACKED ABOVE OLIVES. OBSERVED RAW FISH STACKED ABOVE COOKED BEEF. OBSERVED RAW CHICKEN STACKED ABOVE CELERY. RAW RISK, RAW BEEF AND RAW CHICKEN MUST BE STACKED BELOW AND AWAY FROM READY TO EAT FOODS. RAW FISH MUST BE STACKED ABOVE RAW BEEF AND RAW BEEF MUST BE STACKED ABOVE RAW CHICKEN. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BE RELOCATING RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS. CORRECTED. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN AND SEND TO THE WCHD WITHIN 14 DAYS,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: 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:
- OBSERVED COLE SLAW, TUNA SALAD, AND LUNCH MEATS WITHOUT A DATE MARK ON THEM. ALL POTENTIALLY HAZARDOUS FOODS PREPARED AND HELD FOR OVER 24 HOURS MUST HAVE A DATE MARK. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY DATE MARKING THESE ITEMS. 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED ONIONS, POTATO BOXES, POP BOXES, AND FOOD BOXES IN WIC STORED ON GROUND. STORE ALL PERSONAL ITEMS AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. CORRECT IMMEDIATELY
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND WASHING SIGNS AT BAR OR BACK 3 COMPARTMENT SINKS. ACCORDING TO MANAGER THESE SINKS ARE NOT USED FOR PREP OR WASHING. PROVIDE HAND WASHING SIGNS.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED MAJOR LEAK UNDER HAND SINKS IN KITCHEN. LEAKING INTO BUCKET. FIX LEAK. PLUMBING SYSTEM MUST BE MAINTAINED. CORRECT IMMEDIATELY
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/30/2012 | Routine |
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED. COOK EXPLAINED THAT POTATOES ARE NOW BAKED, COOLED IN FREEZER, HELD IN FOOD APPROVED CONTAINER (OBSERVED) IN WALK-IN COOLER, THEN REHEATED PER ORDER. TRAYS OF PREPPED RAW POTATOES OBSERVED ON PREP TABLE READY TO BE COOKED.
- 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.
|
04/11/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED COOKED RIBS AND CHICKEN IN HOT HOLD UNIT AT 130F-133F. PHF SHALL BE HELD HOT AT 135F AND ABOVE. HOLD THESE AT 135F. , CORRECTED BY TURNING DIAL UP AND HOLDING RIBS AND CHICKEN AT135F.
- 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)
- 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:
- IN WALK-IN COOLER, OBSERV ED RAW GROUND BEEF AND RAW CHICKEN ABOVE COOKED BACON, RAW STEAKS AND RAW SHRIMP. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER., CORRECTED BY PUTTING RAW CHICKEN NON BOTTOM SHELF AND MOVING RAW GROUND BEEF BELOW FISH.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Not clearly marked or identified with time control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED CONTAINERS OF COOKED BAKED POTATOES IN CRATES ON BOTTOM SHELF OF PREP TABLE AT 51F/52F AND 102F. FACILITY HAS A TIME MARKING PROCEDURE POSTED, BUT JUST STATES POTATOES WILL BE HELD FOR 3/5 HOURS THEN DISCARDED. OWNER STATED POTATOES ARE HELD OUT USUALLY FROM 11AM TO 2PM. ENSURE TIME MARKING IS CLEARLY INDICATED. REVISE POSTED PROCEDURE TO STATOE POTATOES WILL BE OUT FROM 11 TO 2 THEN DISCARDED, OR THAT POTATOES WILL BE TIME MARKED FOR 4 HOURS (MARK TIME IN AND TIME OUT ON CONTAINER OF POTATOES) THEN DISCARD AT 4 HOURS.,
- 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.
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED MANY CRACKED AND BROKEN CONTAINERS FOR FOOD. DISCARD BROKEN CONTAINERS. ALSO OBSERVED PLYBOARD ON SIDES OF CART FOR ROTISSERIE SKEWERS. REMOVE PLYBOARD. , CORRECTED BY DISCARDING BROKEN CONTAINERS AND REMOVING PLYBOARD.
- 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
|
03/27/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. COOLER REPAIRED AN TOP PREP HAD TOMATOES 35F, HAM 41F, FETA 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/25/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. COOLING PERP TOP HAD SLICED TOMATOES 35F, DICED TOMATOES 45F, TURKEY 45F, HAM 46F, FETA 47F. BOTTOM COOLER HAD RAW CHICKEN 41F, FETA 38F. HOLD ITEMS AT OR BELOW 41F. SUBMIT RISK CONTROL PLAN AND FOLLOW-UP WITHIN 5 DAYS. SALAD COOLER NOT USED - AWAITING REPAIRS. DRESSINGS, COLESLAW AND TARTAR SAUCE IN ANOTHER COOLER AT 37F.,
- 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)
|
10/17/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) IN THE COOK LINE PREP COOLER: HAM AT 48F, SWISS AND MOZZARELLA CHEESE AT 51-55F, FETA CHEESE 44F, DICED TOMATOES 56F, SLICED TOMATOES 46F. BOTTOM OF COOLER: BOILED EGGS, RAW CHICKEN 46F. 2) SALAD COOLER (UPRIGHT) A THE WAIT STATION: RANCH DRESSING 60F, SLAW 56F, TARTER SAUCE 56F. COOLERS WERE REPORTEDLY LOADED LATE MORNING. THE FOOD WAS MOVED TO THE WALK IN COOLER AND REPAIR COMPANY CALLED. USE OR DISCARD NOTED FOOD WITHIN 4 HOURS OF GOING OVER 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) IN THE COOK LINE PREP COOLER: HAM AT 48F, SWISS AND MOZZARELLA CHEESE AT 51-55F, FETA CHEESE 44F, DICED TOMATOES 56F, SLICED TOMATOES 46F. BOTTOM OF COOLER: BOILED EGGS, RAW CHICKEN 46F. 2) SALAD COOLER (UPRIGHT) A THE WAIT STATION: RANCH DRESSING 60F, SLAW 56F, TARTER SAUCE 56F. COOLERS WERE REPORTEDLY LOADED LATE MORNING. THE FOOD WAS MOVED TO THE WALK IN COOLER AND REPAIR COMPANY CALLED. USE OR DISCARD NOTED FOOD WITHIN 4 HOURS OF GOING OVER 41F., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/26/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Utensil(s) and equipment
- Locations:
- walk-in cooler(s)
- Problems:
- Not cleaned every
- Corrections:
- Clean as specified above.
- Comment:
- SPATULAS FOUND LOCATED ON TOP OF DESSERT TRAYS. ALL FOOD CONTACT UTENSILS SHALL BE PROPERLY STORED AT ALL TIMES. REMOVE UTENSILS IMMEDIATELY AND WASH RINSE AND SANITIZE AND PROPERLY STORE IN CORRECT LOCATION., CORRECTED-ITEMS PROPERLY REMOVED AND PROPERLY STORED DURING INSPECTION.
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COTTAGE CHEESE FOUND OPEN AND NOT DATE MARKED. PROPERLY DATE MARK ALL REQUIRED FOODS AT ALL TIMES. DATE MARK IMMEDIATELY, DAILY.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD HANDLERS FOUND NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS SHALL WEAR A PROPER HAIR RESTRAINT(S). HAVE ALL WORKERS WITH FOOD WEAR A RESTRAINT DAILY, BY 9/29/11.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- prep table
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE KITCHEN ARE ALIGHTS ARE ISSING THE END CAPS. ALL LIGHTS SHALL BE PROPERLY SHIELDED AT ALL TIMES. INSTALL LIGHT SHIELDS IMMEDIATELY, BY 9-29-11.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
03/29/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PARTIALLY COOKED BACON STORED AT ROOM TEMPERATURE AT COOKLINE - PARTIALLY COOKED BACON IS POTENTIALLY HAZARDOUS AND MUST BE FULLY COOKED IN ORDER TO BE NON-POTENTIALLY HAZARDOUS. KEEP PARTIALLY COOKED BACON AT 41 F OR BELOW., POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION WERE HELD AT 41F OR BELOW.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- bar shelving storing glassware
- 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.
- Insect Contr. Dev., Design/Ins
- Items:
- Insect control device(s)
- Locations:
- Prep area Kitchen Area
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
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09/29/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO EVIDENCE OF SMOKING INSIDE 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
- Critical: Hot and cold holding
- Comment:
- TIME USED AS A PUBLIC HEALTH CONTROL - PHF TIME MARKED - WRITTEN PROCEDURE PROVIDED.
- 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: Methods-Hot Water and Chemical
- Comment:
- SANITIZER CONCENTRATION LEVEL MEETS REQUIREMENTS.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Separation, Packaging, & Segre
- Comment:
- COMPLIANT 3-302.11 NO CROSS CONTAMINATION POTENTIAL IN STORAGE OBSERVED.
- 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
- Food Temperature Measuring Dev
- Comment:
- METAL STEMMED PRODUCT THERMOMETER IMPROEPRLY SCALED FROM 50F TO 550F. REPLACE THERMOMETER TO SCALE 0F-220F., PROPERLY SCALED MEATL STEMMED PRODUCT THERMOMETER PROVIDED.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Handwashing Signage
- Comment:
- HANDWASHING SIGNAGE PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Comment:
- COMPLIANT 6-301.14 Protective light shields are in place as needed.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Where to Wash
- Comment:
- COMPLIANT 2-301.15 EMPLOYEES USE THE DESIGNATED HAND WASH SINK.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS ARE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES.
- 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
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05/03/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Westpoint Bar-B-Q, 25301 Michigan, Dearborn, MI 48124 »