- Critical: Consumption of Animal Foods th
- Comment:
- AS PER PERSON IN CHARGE, MENUS HAVEN'T YET BEEN MODIFIED. AN OPTION TO ASTERISKING THE ITEMS COOKED TO ORDER IS TO AFFIX A STICKER NEXT TO THE EXISTING REMINDER AT THE BOTTOM OF THE MENU. THE STICKER MUST HAVE "ASK YOUR SERVER ABOUT MENU ITEMS THAT ARE COOKED TO ORDER OR SERVED RAW." PRINTED ON IT. THE FONT SIZE MUST BE 11 POINT OR BIGGER. THE NEW STICKER CANNOT COVER THE EXISTING REMINDER AT THE BOTTOM OF THE MENU. CORRECT THIS IN TEN DAYS OR LESS. IT WILL BE CHECKED DURING THE REVISIT.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Handwashing Cleanser, Availabi
- Comment:
- A CONTAINER OF HAND SOAP (AND PAPER TOWELS) IS STILL NEEDED. PROVIDE AS SOON AS POSSIBLE. THIS WILL BE CHECKED IN TEN DAYS OR MORE.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE REACH-IN COOLER FACING NORTH HAD PEELED EGGS AT 41 F AND IN THE BINS ABOVE IT, COLE SLAW WAS 40 F AND CUT TOMATOES AT 40 F. THIS COOLER IS NOW WORKING ADEQUATELY. THE COOKLINE COLD FOOD COUNTER-TOP BINS HAD CUT TOMATOES AT 51 F AND CHEDDAR CHEESE AT 52 F IN PLASTIC BINS ON ICE. UTILIZE METAL BINS FOR POTENTIALLY HAZARDOUS FOOD (PHF) TO IMPROVE THE COOLING ACTION OF THE ICE. IN THE REACH-IN COOLER UNDERNEATH, RAW STEAK WAS 43 F, SLICED HAM WAS 44 F AND RAW BEEF WAS 43 F. THIS REACH-IN COOLER WILL NEED TO BE SERVICED OR TURNED TO A LOWER TEMPERATURE TO ENSURE THAT CONTENTS ARE 41 F OR COLDER. A REVISIT WILL OCCUR IN TEN DAYS OR MORE TO VERIFY THAT COOKLINE COLD HOLDING EQUIPMENT IS KEEPING PHF 41 F OR COLDER.
- 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:
- THE QUAT STRIPS ARE STILL NEEDED. ACQUIRE THEM IN TEN DAYS OR LESS. THEY WILL BE CHECKED DURING THE REVISIT IN TEN DAYS OR MORE.
- 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)
|
06/29/2015 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- By the handsink faucet
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- A YELLOW PLASTIC SQUIRT-TYPE BOTTLE NEAR THE NORTH KITCHEN WALL HAND SINK WAS UNLABELED. BOTTLE LABELED AS HAND SOAP AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- 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.
- Critical: Consumption of Animal Foods th
- Comment:
- THE MENUS HAVE THE REMINDER AT THE BOTTOM, BUT THE SPECIFIC FOOD ITEMS TO WHICH IT PERTAINS MUST BE ASTERISKED. MODIFY EXISTING MENUS WITHIN TEN DAYS
- General violation description:
- 3-603.11 - A MAGIC MARKER MAY BE USED. SEE ENCLOSURE IF NEW MENUS WILL BE PRINTED. NOTE THAT THE PRINT SIZE MUST BE AT LEAST EQUAL TO THE FOOD ITEM DESCRIPTIONS. ,
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- in the walk-in freezer
- Problems:
- With accumulation of debris
- Comment:
- THERE IS A BUILD-UP OF DIRT ON THE WALK-IN FREEZER FLOOR. CLEAN THE AREA.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- in the employee restroom
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- IN THE EMPLOYEE REST ROOM OFF THE DRY GOOD STORAGE AREA, THERE IS NO SOAP FOR THE HAND SINK. PROVIDE SOAP. THIS WILL BE CHECKED DURING THE REVISIT THAT WILL OCCUR IN ABOUT TEN DAYS.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- at the cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE REACH-IN COOLER FACING NORTH, NEAR THE WALK-IN COOLER THERE WERE SHELLED EGGS IN WATER AT 46 F AND SOUR CREAM AT 49 F. COOLER THERMOSTAT TURNED DOWN AT TIME OF VISIT. THE COOKLINE COLD FOOD COUNTER-TOP BINS HAD CUT TOMATOES AT 48 F AND CHEDDAR CHEESE AT 51 F. IN THE REACH-IN COOLER UNDERNEATH THESE, RAW HAMBURGER WAS 46 F. STAFF PLACED ICE ON TOMATOES AT TIME OF VISIT. IMMEDIATELY SERVICE/ADJUST THESE COOLERS SO THAT ALL CONTENTS IN BINS ABOVE AND INSIDE COOLERS ARE 41 F OR COLDER. METAL BINS ARE BETTER THAN PLASTIC BECAUSE THEY KEEP FOOD COLDER. A REVISIT WILL OCCUR IN ABOUT TEN DAYS TO VERIFY THAT ALL UNITS ARE KEEPING ITEMS COLD ENOUGH.,
- 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
- Locations:
- at the bar
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE ARE NO QUAT SANITIZER TEST STRIPS FOR THE BAR AREA GLASS WASH SINK. ACQUIRE QUAT TEST STRIPS IN TEN DAYS OR LESS. THEY WILL BE CHECKED DURING THE REVISIT THAT WILL OCCUR IN ABOUT TEN DAYS.,
- 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)
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- in the Walk-in cooler
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store in protected manner.
- Comment:
- IN THE WALK-IN COOLER AND WALK-IN FREEZER, BOXES OF FOOD WERE STORED ON THE FLOOR. KEEP ALL FOOD ITEMS UP OFF FLOOR WITH RACKS, CRATES,ETC.
- 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 components seals
- Locations:
- walk in freezer(s) door handle
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- THE WALK-IN FREEZER DOOR IS STILL IN NEED OF A HANDLE. REPLACE THE DOOR HANDLE.
- 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.
|
06/10/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen ceiling
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Ceiling dirty throughout the kitchen. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- walk in freezer(s) door handle
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Handle is completely off of walk in freezer door
- General violation description:
- 4-501.11 - hook and eye closure is being used along with a small pan leveraging the door closed. Replace door handle.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Souffle cups being used as a scoop in containers of cole slaw, dressings. Use serving utensils with handles and store properly (handle above top of food) to prevent contamination.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Several light fixtures missing shielding: (2) in kitchen, (1) in dish room. Provide shields or install shatter resistant bulbs.
- 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
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- dish room wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Walls in dishroom are peeling, leaving non absorbent surface exposed. Repair/replace with non absorbent material (FRP or stainless).
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/19/2014 | Routine |
- Critical: Cooling
- Comment:
- CORRECTED. NO IMPROPERLY COOLED FOODS OBSERVED HELD IN THE WALK-IN COOLER TODAY. COOLED FOODS OBSERVED BELOW 41*F.
- 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: Cooling Methods
- Comment:
- CORRECTED. ICE WANDS PROVIDED FOR COOLING. STAFF HAS BEEN TRAINED ON COOLING METHODS. OBSERVED COOK PLACING SLABS OF COOKED RIBS ONTO SHEET TRAYS TO COOL. TEMPERATURES ARE TAKEN DURING THE COOLING PROCESS TO ENSURE THAT FOODS ARE COOLED IN THE REQUIRED TIME FRAMES.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. COLE SLAW, COCKTAIL SAUCE, COOKED PASTA AND COOKED REDSKIN POTATOES OBSERVED HELD IN THE COOLER AT 41*F OR BELOW AND NOT OUT AT ROOM TEMPERATURE.
- 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)
|
06/24/2014 | Follow-up |
- Critical: Cleaning Maintenance Tools, Pr
- Items:
- Mop water
- Problems:
- Disposed in Food prep sink
- Corrections:
- Mop water shall only be disposed of in mop sink.
- Comment:
- EMPLOYEES STATE THAT THE MOP WATER IS DUMPED INTO EITHER THE 3-COMPARTMENT SINK OR THE 1-COMPARTMENT FOOD PREP SINK IN THE KITCHEN. MOP WATER MUST BE DISPOSED OF PROPERLY. DUMP MOP WATER INTO THE UTILITY SINK IN THE ROOM ADJACENT TO THE BAR WHERE THE WATER HEATER IS LOCATED. CORRECTED AT TIME OF INSPECTION. PERSON IN CHARGE STATES THAT THE 3-COMPARTMENT SINK AND FOOD PREP SINK WILL NOT BE USED TO DUMP MOP WATER. THE UTILITY SINK WILL BE USED FOR THE DISPOSAL OF MOP WATER.
- General violation description:
- 6-501.15 - FOOD preparation sinks, handwashing lavatories, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- IN THE WALK-IN COOLER, OBSERVED 4 COVERED BUFFET PANS CONTAINING COOKED SLABS OF RIBS AT 50-55*F. THE RIBS WERE PREPARED YESTERDAY. FOODS MUST BE COOLED FROM 135*F TO 70*F WITHIN 2 HOURS AND FROM 70*F TO 41*F OR BELOW WITHIN 4 ADDITIONAL HOURS TO PREVENT THE GROWTH OF ILLNESS CAUSING BACTERIA. USE EFFECTIVE COOLING METHODS TO COOL RIBS AND OTHER FOODS (SEE VIOLATION 3-501.15). DISCARD THE RIBS THAT WERE IMPROPERLY COOLED. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- COOK STATES THAT FOODS ARE LEFT OUT AT ROOM TEMPERATURE UNTIL THEY ARE COOLED DOWN AND THEN PLACED INTO THE WALK-IN COOLER. NO EFFECTIVE COOLING METHODS ARE USED AND NO TEMPERATURES ARE TAKEN DURING THE COOLING PROCESS. OBSERVED A PAN OF TACO MEAT AND A PAN OF CHILI COOLING AT ROOM TEMPERATURE AT 100-110*F. USE EFFECTIVE COOLING METHODS SUCH AS ICE BATH, ICE WANDS, SEPARATING INTO SMALLER PORTIONS, STIRRING, LEAVING UNCOVERED ON THE TOP SHELF OF THE WALK-IN COOLER TO ENSURE THAT FOODS ARE COOLED IN THE REQUIRED TIME FRAMES. CORRECT IMMEDIATELY. COOLING METHODS HANDOUT PROVIDED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT ROOM TEMPERATURE IN THE KITCHEN: -COLE SLAW AT 78*F -COCKTAIL SAUCE AT 58*F -COOKED REDSKIN POTATOES AT 73*F -COOKED SPAGHETTI NOODLES AT 71*F POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR COLDER (OR AT 135*F OR HOTTER) AND NOT IN THE TEMPERATURE DANGER ZONE WHICH IS BETWEEN 41*F AND 135*F. KEEP THE COLD FOOD ITEMS IN THE COOLER AT 41*F OR BELOW. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ACCUMULATION OF FOOD DEBRIS OBSERVED ON THE COOK LINE FLOOR AND BENEATH THE COOK LINE EQUIPMENT. ALSO OBSERVED FOOD DEBRIS ON THE FLOOR IN THE WALK-IN FREEZER. CLEAN THE FLOOR AND KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep station cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- WHITE CUTTING BOARDS IN KITCHEN ARE HEAVILY SCORED AND NOT SMOOTH/EASILY CLEANABLE. RE-SURFACE OR REPLACE THE SCORED CUTTING BOARDS.
- 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.
- Comment:
- NO HAND WASHING SIGNS ARE POSTED AT THE 2 KITCHEN HAND WASH SINKS OR IN THE MEN'S AND WOMEN'S RESTROOMS. POST 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- PLASTIC SINGLE-USE PORTION CUPS USED AS SCOOPS AND STORED IN FOOD ITEMS SUCH AS RANCH DRESSING, COCKTAIL SAUCE, COLE SLAW, DRY SEASONINGS. PROVIDE SCOOPS WITH HANDLES AND STORE WITH HANDLES 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- 1 FIXTURE MISSING LIGHT BULB SHIELDS IN KITCHEN, 1 FIXTURE MISSING END CAPS OF LIGHT SHIELD TUBES, AND LIGHT SHIELD ABOVE 3-COMPARTMENT SINK IS CRACKED. PROVIDE ADEQUATE LIGHT SHIELDS.
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- OBSERVED LOBSTER TAILS AND FISH FILETS THAWING AT ROOM TEMPERATURE IN STANDING WATER. THAW FOODS EITHER IN THE REFRIGERATOR, UNDER COLD RUNNING WATER, OR AS PART OF THE COOKING PROCESS.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS NOT STORED IN SANITIZER SOLUTION BETWEEN EACH USE. SEVERAL CLOTHS OBSERVED STORED ON CUTTING BOARDS/ PREP SURFACES. PROVIDE SANITIZER BUCKET AND STORE TOWELS IN THE SANITIZER WHEN NOT BEING ACTIVELY USED TO WIPE SURFACES.
- 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
|
06/10/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Locations:
- kitchen ice machine(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Mold on splash guard in ice machine (bin). No mold found on interior of machine. Clean food contact surfaces when contaminated., Splash guard removed from machine, cleaned and sanitized. VIOLATION CORRECTED.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in 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:
- Cooked beef stored below raw meats in walk-in cooler. Ready to eat foods must be stored above raw animal meats. See handout posted on walk-in cooler door., Cooked beef moved above raw meat. VIOLATION 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Shrimp, other food debris on floor of walk-in cooler. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep station cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards at prep table and at steam tables are heavily scored. Resurface or replace.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Dirty, wet rags for spills sitting on counter tops throughout kitchen. Wet rags must be stored completely submerged in sanitizer. Handout provided.
- 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
|
12/19/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING SLICER, MOVING MIXING BOWL TO STORAGE, MOVING CLEAN SILVERWARE TO ANOTHER TABLE, CLEANING IN USE UTENSILS AT LEAST EVERY 4 HOURS.
- 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: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED BY PROVIDING SOAP.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY COOKING HOT DOGS TO ORDER AND NOT LETTING SIT OUT.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
07/16/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- SLICER INSIDE GUARD HAS FOOD DEBRIS. COOK STATED IT WAS PROBABLY LAST USED ON SATURDAY. MIXER BOWL HAS FOOD DEBRIS AND ITEMS STORED IN IT (COOK STATED IT'S NOT USED - MUST STILL KEEP CLEAN). CLEAN SILVERWARE IS KEPT BENEATH PAPER TOWEL DISPENSER AS YOU WALK INTO KITCHEN. PROTECT OR MOVE SILVERWARE AS TO NOT CONTAMINATE FROM SOAP/WATER SPLASHING/DRIPPING WHEN REACHING FOR PAPER TOWEL. FOOD CONTACT SURFACES MUST BE WASHED, RINSED, SANITIZED, AIR DRIED AFTER USE AND AT LEAST EVERY 4 HOURS IF DURING CONTINUOUS USE. ,
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink bar
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- PROVIDE SOAP AT COOKLINE HANDWASH SINK.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED PAN OF GRILLED HOT DOGS AT 94F-98F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD HOT AT OR ABOVE 135F. AFTER COOKING HOT DOGS - KEEP AT 135F OR ABOVE, OR COOL TO 41F AND REHEAT TO SERVICE, OR MAY USE TIME CONTROL WHICH REQUIRES A WRITTEN PROCEDURE AND ACTUAL TIMES MARKED ON THE PRODUCT (HANDOUT GIVEN).,
- 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:
- FACILITY USES BLEACH AND QUATERNARY, BUT DID NOT HAVE ANY TEST STRIPS. PROVIDE TEST STRIPS AT ALL TIMES.,
- 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)
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep station cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- CUTTING BOARDS AT PREP COOLERS ARE DEEPLY GROOVED AND SCORED. RESURFACE TO BE SMOOTH AND EASILY CLEANABLE/SANITIZABLE OR REPLACE.
- 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, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BACK ROOM HAS BOXES OF SINGLE SERVICE CUPS, ETC STORED ON FLOOR. STORE AT LEAST 6 INCHES ABOVE FLOOR.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- 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 BOXES OF POTATOES, BOXES OF CABBAGE AND BOXES OF CROUTONS STORED DIRECTLY ON THE FLOOR. STORE AT LEAST 6 INCHES ABOVE 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 components doors
- Locations:
- walk in freezer(s) door(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN FREEZER DOOR DOES NOT SHUT PROPERLY DUE TO ICE AND THE MANIFOLD IS ALL CHIPPED UP. REPAIR. WOOD TABLE THAT SLICER STANDS ON IS BARE WOOD - CLEAN AND COAT TO BE EASILY CLEANABLE.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SIGN FOR "EMPLOYEES MUST WASH HANDS" AT EMPLOYEE RESTROOM AND COOKLINE HANDWASH SINKS.
- 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
- Items:
- Light shielding
- Locations:
- Golf Course/Country Club
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHTS IN KITCHEN AND DISH WASHING ROOMS DO NOT HAVE SHIELDS. PROVIDE SHIELDS OR SLEEVES WITH END CAPS ON ALL LIGHTS.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PREP COOLERS HAVE SOILED DOORS, GASKETS, INSIDES
- General violation description:
- 4-602.13 - SLEEVES ON LIGHTS OVER COOKLINE SOILED
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
06/14/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No hand drying provision at bar. Provide., Paper towels provided at hand sink. VIOLATION CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink bar
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at bar. Provide., Soap provided during inspection. VIOLATION CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- Raw beef stored below raw chicken in walk-in cooler. Separate raw animal foods by cooking temperature. Handout provided., This is a repeat critical violation. A Risk Control Plan (RCP) will be completed in lieu of an office consultation., Raw beef moved above raw chicken. Risk Control Plan completed and approved by inspector. VIOLATION CORRECTED DURING INSPECTION.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- prep line floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Debris fallen down behind compressor of prep line. Aprons on floor in storage room. Debris, supplies on floor of employee restroom and in shower. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep station cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards at salad prep cooler and cook line are heavily scored and stained. Replace.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- walk in freezer(s) door(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Walk-in freezer door does not completely close. Adjust/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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Golf Course/Country Club
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- One light fixture in main kitchen, (2) fixtures in dish area are unshielded. Provide shatter-proof bulbs or sleeves for fluorescent bulbs in these fixtures.
- 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
|
12/18/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Small cooler across from prep line keeping foods at proper temperature-steak at 37 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- All PHF in all coolers datemarked. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- All raw animal foods stored properly-shrimp, fish above beef in walk-in cooler. VIOLATION 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
|
06/28/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous foods stored in cooler across from cook line are not being held to internal temperatures of 41 F or below: (raw) steak 52 F, hamburger 50 F, ham 49 F, chicken 52 F. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: 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:
- Potentially hazardous foods (PHFs) in walk-in cooler are not date marked: cooked ribs
- General violation description:
- 3-501.17 - sliced ham, chicken in baggies. Date mark with expiration date of not more than 7 days from prep date.,
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s), Raw animal product(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s), Not separated from each other
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep., Keep separate.
- Comment:
- Raw steak stored above raw fish, shrimp in walk-in cooler. Raw chicken stored above raw beef in walk-in cooler. Separate raw animal products by cooking temperature. See handout provided to PIC., Uncooked shrimp stored above vegetables in walk-in cooler. Store raw animal foods below ready-to-eat foods. See handout provided to PIC.,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures walls, Physical facilities/structures floors
- Locations:
- walk-in cooler(s), prep line, prep line floor
- Problems:
- With accumulation of debris, Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean., Keep clean.
- Comment:
- Piece of raw beef fallen down between wall and shelving unit of walk-in cooler. Debris fallen down behind compressor of prep line. Walls dirty above soup wells, to side of prep line, and above hand sink in dish room. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink bar
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at bar hand sink. Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Golf Course/Country Club
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- One light fixture in main kitchen, (2) fixtures in dish area are unshielded. Provide shatter-proof bulbs or sleeves for fluorescent bulbs in these fixtures.
- 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
|
06/11/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Leaf lettuce, dressing cups on floor of walk-in cooler. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Golf Course/Country Club
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- One light fixture in main kitchen, (2) fixtures in dish area are unshielded. Provide shatter-proof bulbs or sleeves for fluorescent bulbs in these fixtures.
- 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
|
12/08/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Salad cooler is holding PHF at or below 41 F: salsa 39 F, tartar 40 F, Italian dressing 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- All PHF in all coolers datemarked. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
06/23/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Golf Course/Country Club salad cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Salad cooler is not holding potentially hazardous foods to internal temperature of 41 F or less: coleslaw 51 F, tartar sauce 50 F, cut tomatoes 49 F, Caesar dressing 51 F, peppers 49 F. , WCHD will return within 10 business days to ensure critical violation is 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Golf Course/Country Club
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- Potentially hazardous foods (PHFs) are not datemarked: taco meat, cooked ribs, soup (walk-in cooler)
- General violation description:
- 3-501.17 - kitchen-made tartar and coleslaw (salad cooler). PHFs must be dated with expiration date of not more than 7 days from date of preparation. Handout provided to PIC., WCHD will return within 10 business days to ensure critical violation is corrected.,
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- Golf Course/Country Club steam table, Golf Course/Country Club stove
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Sides of steam table, fryers greasy. Clean., Cubby above stove top greasy, filled with rags. 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls, Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- Golf Course/Country Club, Golf Course/Country Club dry storage room, Golf Course/Country Club fryer(s)
- Problems:
- Greasy, With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean., Keep clean.
- Comment:
- Wall of kitchen, near fire extinguisher, is greasy. Clean., Cabbage leaves on floor of dry storage room. Onions, golf balls on floor underneath shelving units. Clean., Food debris under fryer, steam table, and in floor drain under microwave. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Golf Course/Country Club
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Two (2) light fixtures in main kitchen, two (2) fixtures in dish area are unshielded. Provide shatter-proof bulbs or sleeves for fluorescent bulbs in these fixtures.
- 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
|
06/09/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE HOODS FILTERS. CLEAN THE WHITE SHELF THE SLICER SITS ON.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- in the walk in cooler
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- IN THE WALK-IN COOLER PROVIDE A LOW RACK TO SET PANS OF FOOD (MEAT,FISH, CHICKEN) ON.
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s)
- Locations:
- Wait station
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- WHEN THE SMALL, 3 PRONG FORKS ARE HELD IN A CUP, INVERT THEM SO THE HANDLES ARE UP NOT THE PRONGS.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
|
12/14/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the shelf of the table next to the fryers and next to salad prep. cooler. Dust the debri off the compressor of the prep unit across from fryers.
- 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
- 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:
- In the Walk-In Freezer elevate cases 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair the hole in the Walk-In Cooler door. Place metal screening over opening in prep cooler to protect compressor.
- 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.
|
06/04/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKING FOR ALL ITEMS THAT WILL LAST OVER 24 HOURS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- WALK-IN COOLER ARRANGED SO RAW MEAT, POULTRY, FISH ARE BELOW COOKED ITEMS.
- 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
|
01/08/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Woodside Meadows, 20820 Inkster, Huron, MI 48164 »