- Critical: Potentially Hazardous Food (Ti
- Comment:
- HAM IS 37 *F INSIDE 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)
|
01/30/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED HAM AT 46*F INSIDE REACH-IN COOLER ACROSS FROM GRILL. EXCEPT DURING PREPARATION,COOKING,COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41*F OR LESS FOR COLD HOLDING. PERSON-IN-CHARGE(PIC) MADE ICE BATH FOR HAM. FOLLOW UP WITHIN 10 DAYS.,
- 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)
|
01/22/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY OPERATOR SCHEDULING A REPAIRMAN TO ADJUST THE SANITIZER FOR IODINE. IODINE TEST STRIPS REGISTERED ABOVE 12.5 PPM.
- 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
|
07/24/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE SANITIZATION FOR IODINE HAS NOT MET THE REQUIREMENTS FOR THE GLASS WASH MACHINE. IODINE TEST STRIP DID NOT REGISTER. DISCONTINUE USE OF THE GLASS WASH MACHINE. USE THE DISH MACHINE IN THE KITCHEN. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.,
- 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
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- CUTTING BOARD AT THE PREP TABLE BY THE GRILL HAS HEAVY GROOVES THAT DO NOT ALLOW EASY CLEANING. REPLACE/REPAIR.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Beverage gun holder(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE POP GUN HOLDERS WERE SOILED WITH MOLD LIKE SUBSTANCE. , CORRECTED BY OPERATOR IMMEDIATELY CLEANING AS SOON AS IT WAS MADE AWARE.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SIGNS NOT PROVIDED AT THE BAR HAND WASH SINK.
- 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.
|
07/23/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. IODINE SANITATION AT 12.5 PPM.
- 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
|
02/05/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- NOT CORRECTED. IODINE SOLUTION CONCENTRATION IS NOT ABOVE 12.5PPM. IODINE TEST STRIP HAS NO CHANGE IN COLOR. APPOINTMENT ARRANGEMENT WITH ECO LAB REPRESENTATIVE WILL BE NECESSARY TO ENSURE THAT GLASS WASH IS SANITIZING TO THE PROPER CONCENTRATION. AVAILABILITY IS FROM 8:00AM-4:00PM STARTING IN THE FIRST WEEK OF FEBRUARY. RISK CONTROL PLAN. ,
- 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
|
01/29/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- PASTA OBSERVED AT 83F COVERED IN REACH IN COOLER BY THE GRILL., CORRECTED BY RETRAINING EMPLOYEES THAT NEVER TO COVER ITEMS THAT ARE IN THE PROCESS OF COOLING.
- 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: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- GLASS WASH MACHINE IN THE BAR AREA IS NOT SANITIZING. DISCONTINUE THE USE OF THE GLASS WASH MACHINE AND USE THE DISHWASHER IN THE KITCHEN TO WASH, RINSE AND SANITIZE., ,
- 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
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Handwashing Signage
- Items:
- Handwashing signage
- 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.
|
01/13/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CHICKEN BREAST WAS 27 F AND COD 33.3 F. VIOLATION WAS CORRECTED BY ADJUSTING THERMOSTAT OF WALK-IN 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE SANITIZER TEST KIT WAS PROVIDED TO ENSURE PROPER CONCENTRATION IN MG/L OF SANITIZING SOLUTION. CORRECTED.
- 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)
|
07/29/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE BACK COOLER NEXT TO FREEZER THE CHICKEN BREASTS WERE 44 F AND COD 42 F. EXCEPT FOR PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING NEED TO BE 41F OR LESS. KEEP PHF AT 41F 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WERE NO SANITIZER TEST KITS TO TEST CONCENTRATION IN MG/L OF SANITIZER SOLUTION FOR 3 COMPARTMENT SINK AND DISHWASHER. A TEST KIT OR OTHER DEVICE THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTIONS SHALL BE PROVIDED. PROVIDE TEST KIT.,
- 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)
- Repairing
- Items:
- Physical facilities
- Locations:
- men's restroom
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MEN'S BATHROOM DOOR WAS HARD TO OPEN WHILE INSPECTING IT. PHYSICAL FACILITIES SHALL BE IN GOOD REPAIR. FIX DOOR SO IT OPENS PROPERLY. CORRECTED BY ADJUSTING DOOR HINGE. CORRECTED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
07/23/2013 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MKR CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
01/23/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THIS VIOLATION WAS CORRECTED ON SITE AT ROUTINE
- 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 with Equipment an
- Comment:
- STILL SOME MOLD ON INTERIOR ***PLEASE CORRECT WITHIN FIVE DAYS OR OFFICE CONSULTATION WILL BE SCHEDULED WHICH COULD INCUR $ 200 COST***,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
01/17/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen prep table(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EAST SIDE OF PREP TABLE (WHERE KNIFE WAS STORED) AND THE TOP OF IT (UNDER THE LONG CUTTING BOARD) SOILED PLEASE CLEAN/SANITIZE/AIR DRY REGULARLY AS REQUIRED ,
- 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 with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE (AVOID USE OF CHLORINE-BASED SANITIZER ON STAINLESS STEEL), AIR DRY, THEN REFILL, ,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Locations:
- kitchen cutting board(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TOP OF LONG ACRYLIC BOARD HAS BECOME DEEPLY SCRATCHED PLEASE DISCONTINUE USE OF THIS SIDE OR SAND/PLANE DOWN SMOOTH , OTHER SIDE OF BOARD SMOOTH AND IT WAS FLIPPED OVER
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
01/07/2013 | Routine |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics degreaser
- Locations:
- Dish wash area Working Container(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Begin practice of properly labling ALL working containers of chemical solutions used within the facility. This practice will reduce the likelihood of accidental staff mis-use of unlabled products. Simply keep all squirt type bottles labled with the common name of chemical liquid that they contain., The Kitchen Manager immediately inventoried and labled all un-labled working containers at the time of inspection. Keep up with this important safety practice well into the future.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Elevate boxes of produce a minimum 6" off the cooler floor to help protect the contents from any accidental contaminations that could occur when cleaning the cooler floor. Simply elevate all boxes 6"off 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
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Close up the gaps between the baffle filters located overhead within the ventilation hood canopy. Keep filters positioned tight together so that the system can properly capture all airborne smokes and greases as designed.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
|
07/09/2012 | Routine Inspection |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- reach-in cooler
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Keep all thermometers properly positioned at or near the front of the various coolers so that they are easily readable so staff can verify proper working temperatures in all coolers. Freezers do NOT require a thermometer.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Do not let old food particles such as old breading accumulate on these interior surfaces without frequent washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Keep all food items held in longer term cold storage properly covered to protect items from accidental overhead contaminations as well as to maintain product freshness.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the dish wash area. This practice will allow for frequent and PROPER employee hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
12/19/2011 | Routine Inspection |
- Characteristics
- Items:
- Single-service/use articles
- Locations:
- bar
- Problems:
- Constructed from materials that are not Clean
- Corrections:
- Keep clean.
- Comment:
- Keep all single service ware properly stored so that they remain clean prior to dispensing to customers.
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the fan guard of the personal cooling fan located near the grill area. Simply place fan outside and brush the rear fan housing to dislodge dusts / greases that have accumulated.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Containers Identified with Com
- Items:
- Food item(s)
- Locations:
- Grill line Working Container(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Properly label the 'squirt type' bottle that contains water with the common name (water) of the food item that it contains. This includes ALL other containers with oil or dressing and is required to help reduce the chance of accidental product misuse.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Dry storage area floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Elevate boxed food items a minimum 6" off the floor of dry storage room to minimize the chance of accidental contamination while conducting floor sweeping and mopping.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the dish wash area to encourage frequent and PROPER staff hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Locations:
- Dry storage area shelf
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Keep all misc. hand tools properly located in one general area that is BELOW AND AWAY from any food related equipment of surfaces.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
06/28/2011 | Routine Inspection |
- Critical: Approved Sewage Disposal Syste
- Comment:
- CORRECTED BY DISPOSING OF MOP WATER THROUGH THE SEWAGE SYSTEM (AT THE MOP SINK).
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY TIME MARKING THE COLE SLAW WITH THE TIME THAT IS 4 HOURS AFTER THE COLE SLAW IS REMOVED FROM TEMPERATURE CONTROL PER THE POSTED WRITTEN PROCEDURES.
- 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.
|
12/21/2010 | Follow-up |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- USED MOP WATER IS DUMPED OUT THE BACK DOOR INTO THE ALLEY. WASTE WATER MUST BE DISPOSED OF THROUGH THE SEWAGE SYSTEM AND MAY NOT BE DUMPED INTO THE ALLEY. DISCONTINUE THE PRACTICE OF DUMPING MOP WATER INTO THE ALLEY AND BEGIN USING THE MOP SINK OR OTHER APPROVED DRAIN TO DISPOSE OF MOP WATER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- COLE SLAW THAT IS HELD OUT AT ROOM TEMPERATURE, USING TIME AS A PUBLIC HEALTH CONTROL MEASURE, IS NOT LABELED WITH THE TIME THAT INDICATES WHEN THE FOOD MUST BE DISCARDED (4 HOURS AFTER IT WAS REMOVED FROM TEMPERATURE CONTROL). THE TIME MARKING LOG FOR THE COLE SLAW HAS 1 ENTRY FOR THE MONTH OF SEPTEMBER 2010, 13 ENTRIES FOR THE MONTH OF OCTOBER 2010, 1 ENTRY FOR THE MONTH OF NOVEMBER 2010, AN NO ENTRIES FOR DECEMBER 2010 THUS FAR. FOOD ITEMS THAT ARE HELD USING TIME AS A PUBLIC HEALTH CONTROL MEASURE MUST BE LABELED WITH THE TIME THAT THE FOOD MUST BE DISCARDED (4 HOURS AFTER IT WAS REMOVED FROM TEMPERATURE CONTROL). LABEL THE COLE SLAW WITH EXPIRATION TIME AS REQUIRED PER THE WRITTEN PROCEDURES POSTED IN THE KITCHEN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
- 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.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED AN ACCUMULATION OF GREASE AND DUST ON THE HOOD VENT FILTERS. THE HOOD VENT FILTERS MUST BE CLEANED OFTEN ENOUGH TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND EQUIPMENT. CLEAN THE HOOD VENT FILTERS.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- 1. OBSERVED AN ACCUMULATION OF FOOD DEBRIS AND GREASE BENEATH THE COOKING EQUIPMENT ON THE COOK LINE 2. OBSERVED AN ACCUMULATION OF DUST AND SOIL ON THE CEILING TILES SURROUNDING THE CEILING VENTS IN THE KITCHEN THE PHYSICAL FACILITY MUST BE CLEANED AT A FREQUENCY TO PREVENT THE ACCUMULATION OF SOIL. CLEAN THE FLOOR BENEATH THE COOKING EQUIPMENT AND THE CEILING TILES IN THE KITCHEN.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED PLASTIC CUPS USED AS SCOOPS FOR THE CROUTONS AND ITALIAN DRESSING AND STORED IN THE FOOD BETWEEN USES. UTENSILS USED TO SCOOP FOOD MUST HAVE A HANDLE AND MUST BE STORED TO PREVENT HAND CONTACT WITH THE FOOD. PROVIDE SCOOPS WITH HANDLES FOR THE CROUTONS AND THE ITALIAN DRESSING AND STORE WITH THE HANDLE EXTENDING OUT OF THE FOOD.
- 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 sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- OBSERVED A GAP LARGER THAN 1/16" AT THE BOTTOM OF THE BACK DOOR. OUTER OPENINGS MUST BE SEALED TO PREVENT THE ENTRY OF PESTS. INSTALL WEATHER STRIPPING OR DOOR SWEEP AT THE BOTTOM OF THE BACK DOOR.;(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; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the FOOD ESTABLISHMENT; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in ## (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under # (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition.
- General violation description:
- 6-202.15 -
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE CEILING ABOVE THE DISH MACHINE OBSERVED IN POOR REPAIR. THE PHYSICAL FACILITY MUST BE KEPT IN GOOD REPAIR. REPAIR THE CEILING TILES ABOVE THE DISH MACHINE THAT ARE PEELING/DAMAGED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- , OBSERVED SEVERAL WET WIPING CLOTHS STORED ON THE COUNTERS IN THE KITCHEN. WET WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. STORE WET WIPING CLOTHS IN SANITIZER SOLUTION 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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12/13/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- THE FOLLOWING CORRECTION WAS OBSERVED: 1. AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE ENDS OF THE BAR NOZZLE DRAIN TUBES AND THE WATER TAP DRAIN. THE AIR GAP WAS CREATED BY SECURING THE TUBES TOGETHER WITH A LARGER PVC PIPE AND ELEVATING THEM OVER THE DRAIN. AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE PVC DRAIN LINE FROM THE BAR ICE BIN AND THE RIM OF THE ROUND FLOOR DRAIN TO THE LEFT OF THE BIN. HOWEVER, THE DRAIN LINE WAS OBSERVED SEATED ON TOP OF AN UNSECURED WOOD BLOCK. THE METHOD USED TO CREATE AN AIR GAP SHOULD RESULT IN A PERMANENT FIX. IN GENERAL SUPPORTING A DRAIN LINE WITH AN UNSECURED WOOD BLOCK WOULD NOT BE CONSIDERED A PERMANENT FIX. CONSIDER USING A PIPE CLAMP, PIPE STRAP OR OTHER MEANS THAT WILL KEEP THE DRAIN LINE ELEVATED OVER TIME. A SECOND RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 1:45 P.M., HAM AND SLICED TOMATOES IN THE TOP PORTION OF THE PREP COOLER BEHIND THE GRILL, WERE FOUND AT 40 DEGREES F. IN THE BOTTOM PORTION OF THE COOLER, SALAMI, SLICED HAM, AND TURKEY WERE FOUND AT 42, 39, AND 41 DEGREES F. THE VIOLATION IS NOW CONSIDERED 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: Time as a Public Health Contro
- Comment:
- AT THE TIME OF INSPECTION, TIME MARKS WERE AVAILABLE FOR COLE SLAW. HOWEVER, A WRITTEN PROCEDURE WAS AVAILABLE WHEN REQUESTED FROM THE OPERATOR. WHEN USING TIME AS A CONTROL TO LIMIT BACTERIA GROWTH, WRITTEN PROCEDURES SHOULD BE AVAILABLE ONSITE FOR THOSE FOODS UNDER TIME CONTROL. , AT THE TIME OF INSPECTION, TIME MARKS WERE AVAILABLE FOR COLE SLAW. HOWEVER, A WRITTEN PROCEDURE WAS NOT AVAILABLE WHEN REQUESTED FROM THE OPERATOR. WHEN USING TIME AS A CONTROL TO LIMIT BACTERIA GROWTH, WRITTEN PROCEDURES SHOULD BE AVAILABLE ONSITE FOR THOSE FOODS UNDER TIME CONTROL. PROVIDE WRITTEN PROCEDURES EXPLAINING HOW TO USE TIME AS A CONTROL FOR COLE SLAW AND OTHER FOODS UNDER TIME CONTROL. A SECOND RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION.
- 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.
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09/20/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE FOLLOWING AIR GAP CONCERNS WERE NOTED: 1. THE END OF THE PVC DRAIN LINE FROM THE BAR ICE BIN WAS FOUND INSIDE OF THE ROUND FLOOR DRAIN TO THE LEFT OF THE BIN. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN. 2. THE ENDS OF THE BAR NOZZLE DRAIN TUBES WERE FOUND BELOW THE RIM OF THE ICE - DUMP SINK BASIN. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE ENDS OF THESE DRAIN TUBES AND THE RIM OF THE DUMP SINK BASIN. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WI BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE FOLLOWING AIR GAP CONCERNS WERE NOTED: 1. THE END OF THE PVC DRAIN LINE FROM THE BAR ICE BIN WAS FOUND INSIDE OF THE ROUND FLOOR DRAIN TO THE LEFT OF THE BIN. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN. 2. THE ENDS OF THE BAR NOZZLE DRAIN TUBES WERE FOUND BELOW THE RIM OF THE ICE - DUMP SINK BASIN. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE ENDS OF THESE DRAIN TUBES AND THE RIM OF THE DUMP SINK BASIN. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WI BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 2:00 P.M., SLICED AND DICED TOMATOES IN THE TOP PORTION OF THE PREP COOLER BEHIND THE GRILL, WERE FOUND AT 48 AND 54 DEGREES F. THE OPERATOR STATES THE TOMATOES HAD BEEN CUT AND PLACED IN THIS COOLER AT ABOUT 10:00 A.M. AT ABOUT 2:15 P.M., IN THE TOP LEFT PORTION OF THIS COOLER, PACKAGES OF SLICED HAM AND CORNED BEEF STORED ON TOP OF THE CONTAINER WELLS WERE FOUND AT 47 AND 57 DEGREES F. IN THE BOTTOM PORTION OF THE COOLER, THE FOLLOWING FOODS WERE FOUND AT THE TEMPERATURES LISTED, IN DEGREES F: TUNA FISH: 54
- General violation description:
- 3-501.16 - FRIED FISH STEAKS: 48, 49
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 2:00 P.M., SLICED AND DICED TOMATOES IN THE TOP PORTION OF THE PREP COOLER BEHIND THE GRILL, WERE FOUND AT 48 AND 54 DEGREES F. THE OPERATOR STATES THE TOMATOES HAD BEEN CUT AND PLACED IN THIS COOLER AT ABOUT 10:00 A.M. AT ABOUT 2:15 P.M., IN THE TOP LEFT PORTION OF THIS COOLER, PACKAGES OF SLICED HAM AND CORNED BEEF STORED ON TOP OF THE CONTAINER WELLS WERE FOUND AT 47 AND 57 DEGREES F. IN THE BOTTOM PORTION OF THE COOLER, THE FOLLOWING FOODS WERE FOUND AT THE TEMPERATURES LISTED, IN DEGREES F: TUNA FISH: 54
- General violation description:
- 3-501.16 - FRIED FISH STEAKS: 48, 49
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- OBSERVED IN THE KITCHEN WERE COOKED BURGERS AND COLE SLAW TIME MARKED AS FOLLOWS: BURGERS: 1:00 P.M., COLE SLAW: 11:00 A.M., 3:00 P.M. HOWEVER, WRITTEN WERE NOT AVAILABLE WHEN REQUESTED FROM THE OPERATOR. WHEN USING TIME AS A CONTROL TO LIMIT BACTERIA GROWTH, WRITTEN PROCEDURES SHOULD BE AVAILABLE ONSITE FOR THOSE FOODS UNDER TIME CONTROL. PROVIDE WRITTEN PROCEDURES EXPLAINING HOW TO USE TIME AS A CONTROL FOR THE COOKED BURGERS AND COLE SLAW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: IDEALLY, THE WRITTEN PROCEDURES SHOULD ADDRESS THE FOLLOWING CONCERNS: WHICH FOODS ARE UNDER TIME CONTROL, HOW TO TIME MARK THE FOODS, WHO WILL BE RESPONSIBLE FOR THE TIME MARKING, WHAT MUST BE DONE WHEN THE TIME LIMIT HAS BEEN EXCEEDED, AND ENSURANCE THAT THE FOODS WERE AT PROPER TEMPERATURES PRIOR TO BEING PLACED UNDER TIME CONTROL. REFER TO SECTION 3-501.19 OF THE 2005 FOOD CODE AND TO THE HANDOUTS PROVIDED FOR FURTHER INFORMATION.
- 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)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- OBSERVED IN THE KITCHEN WERE COOKED BURGERS AND COLE SLAW TIME MARKED AS FOLLOWS: BURGERS: 1:00 P.M., COLE SLAW: 11:00 A.M., 3:00 P.M. HOWEVER, WRITTEN WERE NOT AVAILABLE WHEN REQUESTED FROM THE OPERATOR. WHEN USING TIME AS A CONTROL TO LIMIT BACTERIA GROWTH, WRITTEN PROCEDURES SHOULD BE AVAILABLE ONSITE FOR THOSE FOODS UNDER TIME CONTROL. PROVIDE WRITTEN PROCEDURES EXPLAINING HOW TO USE TIME AS A CONTROL FOR THE COOKED BURGERS AND COLE SLAW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: IDEALLY, THE WRITTEN PROCEDURES SHOULD ADDRESS THE FOLLOWING CONCERNS: WHICH FOODS ARE UNDER TIME CONTROL, HOW TO TIME MARK THE FOODS, WHO WILL BE RESPONSIBLE FOR THE TIME MARKING, WHAT MUST BE DONE WHEN THE TIME LIMIT HAS BEEN EXCEEDED, AND ENSURANCE THAT THE FOODS WERE AT PROPER TEMPERATURES PRIOR TO BEING PLACED UNDER TIME CONTROL. REFER TO SECTION 3-501.19 OF THE 2005 FOOD CODE AND TO THE HANDOUTS PROVIDED FOR FURTHER INFORMATION. , OBSERVED IN THE KITCHEN WERE COOKED BURGERS AND COLE SLAW TIME MARKED AS FOLLOWS: BURGERS: 1:00 P.M., COLE SLAW: 11:00 A.M., 3:00 P.M. HOWEVER, WRITTEN WERE NOT AVAILABLE WHEN REQUESTED FROM THE OPERATOR. WHEN USING TIME AS A CONTROL TO LIMIT BACTERIA GROWTH, WRITTEN PROCEDURES SHOULD BE AVAILABLE ONSITE FOR THOSE FOODS UNDER TIME CONTROL. PROVIDE WRITTEN PROCEDURES EXPLAINING HOW TO USE TIME AS A CONTROL FOR THE COOKED BURGERS AND COLE SLAW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: IDEALLY, THE WRITTEN PROCEDURES SHOULD ADDRESS THE FOLLOWING CONCERNS: WHICH FOODS ARE UNDER TIME CONTROL, HOW TO TIME MARK THE FOODS, WHO WILL BE RESPONSIBLE FOR THE TIME MARKING, WHAT MUST BE DONE WHEN THE TIME LIMIT HAS BEEN EXCEEDED, AND ENSURANCE THAT THE FOODS WERE AT PROPER TEMPERATURES PRIOR TO BEING PLACED UNDER TIME CONTROL. REFER TO SECTION 3-501.19 OF THE 2005 FOOD CODE AND TO THE HANDOUTS PROVIDED FOR FURTHER INFORMATION. , ,
- 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.
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06/28/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Wheat & Rye, 7721 Allen, Allen Park, MI 48101 »