Wyoming Lunch, 5063 Wyoming, Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: WYOMING LUNCH
Address: 5063 Wyoming, Dearborn, MI 48126
Permit #: 030909
Non-smoking facility: No
Last inspection: 06/09/2015
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Inspection findings

Inspection date

Type
  • Critical: Manual and Mechanical Warewash
    Comment:
    DISH WASH MACHINE IS SANITIZING AT 100 PPM. CORRECTED.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 06/09/2015Follow-up
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    OBSERVED DISH WASH MACHINE'S CHLORINE SANITIZING SOLUTION BELOW 50 PPM. CHLORINE SANITIZING SOLUTION SHALL BE BETWEEN 50-100 PPM. PROVIDE. USE SINK TO SANITIZE DISHES TO AT LEAST 50 PPM UNTIL DISH WASH MACHINE IS REPAIRED. FOLLOW UP 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
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    Cookline
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    OBSERVED SANITIZING BUCKET INSIDE HAND WASH SINK BEHIND FRONT COUNTER. HAND WASH SINK SHALL BE EASILY ACCESSIBLE AT ALL TIMES. SANITIZING BUCKET WAS REMOVED AT INSPECTION. CORRECTED. RISK CONTROL PLAN PROVIDED.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 06/03/2015Routine
No violation noted during this evaluation. 12/11/2014Follow-up
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    ,
    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)
  • Critical: Ready-to-Eat, Potentially Haza
    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:
    ,
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    Cookline
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    ,
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Critical: When to Wash
    Items:
    Employee(s)
    Locations:
    Cookline
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    ,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Effectiveness
    Items:
    Hair restraint
    Locations:
    Cookline
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in cooler(s)
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
 11/25/2014Routine
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    A BAG OF RAW BEEF IS STORED NEXT TO READY TO EAT FOODS IN WALK IN COOLER. ALL RAW ANIMAL FOODS SHALL BE SEPARATED. SEPARATE RAW BEEF FROM OTHER FOODS IMMEDIATELY., CORRECTED-BEEF RELOCATED TO SAFE LOCATION TODAY.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Cookline
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    READY TO EAT FOODS (BREAD, LETTUCE TOMATOES) ARE HANDLED WITH BARE HANDS. ALL READY TO EAT FOODS SHALL NOT BE HANDLED WITH BARE HANDS. TRAIN STAFF ON AVOIDING BARE HAND CONTACT WITH THESE FOODS IMMEDIATELY., CORRECTED-STAFF EDUCATED ON BARE HAND CONTACT REQUIREMENTS TODAY.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    floor
    Problems:
    Not clean
    Corrections:
    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.
  • Effectiveness
    Items:
    Hair restraint
    Locations:
    Employee(s)
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    men's restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE ROOF IS LEAKING IN THE BACK ROOM LOCATION. ALL PHYSICAL FACILITIES SHALL BE IN PROPER REPAIR. REPAIR ROOF BY NEXT ROUTINE INSPECTION. *owner is aware of situation and is in the process of getting roof repaired*
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 05/13/2014Routine
  • Critical: Before Use After Cleaning
    Comment:
    THE DISHMACHINE IS SANITIZING AT 50PPM CHLORINE. VIOLATION CORRECTED.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
12/13/2013Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    THE DISHMACHINE HAS 0PPM CHLORINE FOR SANITIZING TODAY. THE CHLORINE IS NOT FEEDING THROUGH THE TUBE. CORRECT IMMEDIATELY, RECHECK IN 10 DAYS TO VERIFY COMPLIANCE.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Floors, Walls, and Ceilings
    Items:
    Ceiling(s)
    Problems:
    Not constructed, designed, installed to be
    Corrections:
    Repair/replace to be smooth and easily cleanable.
    Comment:
    REPLACE WATER DAMAGED CEILING TILES IN KITCHEN BY NEXT INSPECTION. (SOME WERE REPLACED AFTER LAST INSPECTION). THERE IS FALLEN PLASTER IN SOME LIGHT FIXTURES. REPAIR CEILING SO IT IS SMOOTH, DURABLE AND EASILY CLEANABLE BY NEXT INSPECTION.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
 11/13/2013Routine
  • Critical: Common Name
    Items:
    Working containers-toxics
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    KEEP ALL CHEMICAL BOTTLES LABELED WITH COMMON NAMES, DEGREASER, CLEANSER, GLASS CLEANER, ETC. CORRECT TODAY., CHEMICAL BOTTLES LABELED 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: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE HANDSINK AT THE COUNTER HAD NO SOAP TODAY, KEEP SOAP IN DISPENSER AT ALL TIMES. CORRECT TODAY., SOAP DISPENSER FILLED AT TIME OF INSPECTION.
    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)
  • Floors, Walls, and Ceilings
    Items:
    Ceiling(s)
    Problems:
    Not constructed, designed, installed to be
    Corrections:
    Repair/replace to be smooth and easily cleanable.
    Comment:
    REPAIR CEILING IN UTILITY ROOM OVER HOT WATER TANK, REPLACE MISSING AND WATER DAMAGED CEILING TILES IN KITCHEN BY NEXT INSPECTION.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
 05/22/2013Routine
  • Critical: Hot Water and Chemical
    Comment:
    DISHMACHINE PROPERLY SANITIZING.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Warewashing Equipment, Determi
    Comment:
    CHLORINE TEST STRIPS AVAILABLE AND USED AS REQUIRED.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Cleaning, Frequency and Restri
    Comment:
    WALL SURFACE CLEANED.
    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.
  • Equipment and Utensils, Air-Dr
    Comment:
    DISHWARE AND UTENSILS AIR-DRIED.
    General violation description:
    4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
  • Nonfood-Contact Surfaces
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 12/18/2012Follow-up
  • Critical: Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    dish machine(s)
    Problems:
    Not immersed in For at least 7 seconds
    Corrections:
    Submerse for at least 7 seconds.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Warewashing Equipment, Determi
    Items:
    Sanitizer test kit
    Locations:
    Facility
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures walls
    Locations:
    mop sink area
    Problems:
    Not clean
    Corrections:
    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.
  • Equipment and Utensils, Air-Dr
    Items:
    Clean equipment and utensil(s)
    Locations:
    Facility
    Problems:
    Dried with a cloth towel
    Corrections:
    Completely air dry all items prior to storage/use.
    General violation description:
    4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    garbage can Kitchen Area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 11/30/2012Routine
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Observed dried food debris on the can opener blade. Food contact equipment must be kept clean. Clean to sight and touch. Person in charge cleaned the can opener in my presence. 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
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled toilet, handsink and door in the employee restroom and floor under fryers is greasy. Clean these areas on a daily basis.
    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
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Hot and cold water handles on the rear kitchen handsink are reversed. Install handles correctly.
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide soap for the front counter handsink. Soap was provided in my presence. 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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    Replace the soiled roll toweling in the men's room. The roll toweling was replaced in my presence. 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
 05/29/2012Routine Inspection
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    Cookline
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Locations:
    Cookline 2 door prep cooler
    Problems:
    Broken
    Corrections:
    Repair/replace.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
 11/22/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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: Ready-to-Eat Food, Date Markin
    Comment:
    ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS DATE MARKED.
    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
  • Clean Freq, Nonfood-Contact Su
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Comment:
    VENTILATION HOOD FILTERS CLEANED.
    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
    Comment:
    CEILING VENTS AND GRATES CLEANED.
    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.
  • Drying mops
    Comment:
    MOPS INVERTED FOR PROPER DRYING.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Light Bulbs, Protective Shield
    Comment:
    ALL LIGHT SHIELDS IN PLACE.
    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
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    hot water employee restroom
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Toilet Tissue, Availability
    Items:
    Toilet paper
    Locations:
    men's restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
 05/31/2011Routine Inspection
  • Critical: Backflow prevention
    Comment:
    POTENTIALY HAZARDOUS FOODS IN HOT HOLDING MAINTAINED ABOVE 135F. , AIR GAP PROVIDED.
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE SOILED BEHIND FRONT PANEL 2) BEVERAGE MACHINE POP CAPS AND SPIGOTS 3) CAN OPENER BLADE
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE SOILED BEHIND FRONT PANEL 2) BEVERAGE MACHINE POP CAPS AND SPIGOTS 3) CAN OPENER BLADE ,
    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: Cooling
    Comment:
    FACILITY USING PROPER TECHNIQUES TO COOL POTENTIALLY HAZARDOUS FOOD FROM 140-70F WITHIN 2 HOURS AND FROM 70-41F WITHIN 4 ADDITIONAL HOURS MAXIMUM.
    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: 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:
    BEANS, STEW, HAM, ETC. STORED INSIDE THE WALK-IN COOLER WITHOUT A CONSUME BY DATE.
    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: 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:
    BEANS, STEW, HAM, ETC. STORED INSIDE THE WALK-IN COOLER WITHOUT A CONSUME BY DATE.,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARDS INSIDE WALK-IN COOLER 2) LOWER SHELF OF PREP TABLE IN KITCHEN 3) BREAD STORAGE RACK AT COOKLINE 4) HANDSINK BASIN NEXT TO MOP SINK
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARDS INSIDE WALK-IN COOLER 2) LOWER SHELF OF PREP TABLE IN KITCHEN 3) BREAD STORAGE RACK AT COOKLINE 4) HANDSINK BASIN NEXT TO MOP SINK,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    kitchen Ventilation hood filters
    Problems:
    Not clean
    Corrections:
    Keep clean
    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
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) CEILING VENT COVERS IN DINING AREA, MEN'S AND WOMEN'S RESTROOMS 2) CEILING FAN BLADES IN DINING AREA
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) CEILING VENT COVERS IN DINING AREA, MEN'S AND WOMEN'S RESTROOMS 2) CEILING FAN BLADES IN DINING AREA ,
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    Utility room
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    WET MOPS STORED ON FLOOR OF UTILITY ROOM - HANG OR STORE MOPS INVERTED FOR PROPER DRYING.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    Utility room
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    WET MOPS STORED ON FLOOR OF UTILITY ROOM - HANG OR STORE MOPS INVERTED FOR PROPER DRYING.,
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Ventilation hood canopy
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING LIGHT SHIELD BENEATH THE KITCHEN VENTILATION HOOD.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Ventilation hood canopy
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING LIGHT SHIELD BENEATH THE KITCHEN VENTILATION HOOD.,
    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
  • Lighting, Intensity
    Items:
    Lighting intensity
    Locations:
    Dry Storage room
    Problems:
    Less than 10 foot candles
    Corrections:
    Provide as required
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
 11/04/2010Routine Inspection
  • 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 LINES FROM THE BEVERAGE/ICE DISPENSER WERE FOUND BELOW THE RIM OF THE DRAIN CUP BELOW THE UNIT. 2. THE END OF THE PVC DRAIN LINE FROM THE FOOD PREP SINK WAS FOUND BELOW THE RIM OF THE SQUARE FLOOR DRAIN. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THESE DRAIN LINES AND THE RIM OF THE FLOOR DRAINS TO WHICH THEY DISCHARGE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAPS 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 LINES FROM THE BEVERAGE/ICE DISPENSER WERE FOUND BELOW THE RIM OF THE DRAIN CUP BELOW THE UNIT. 2. THE END OF THE PVC DRAIN LINE FROM THE FOOD PREP SINK WAS FOUND BELOW THE RIM OF THE SQUARE FLOOR DRAIN. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THESE DRAIN LINES AND THE RIM OF THE FLOOR DRAINS TO WHICH THEY DISCHARGE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAPS WILL RESULT IN A PERMANENT FIX. , AT ABOUT 10:45 A.M., AT THE STEAM TABLE A GALLON SIZED METAL CONTAINER OF SOUP WAS FOUND AT ABOUT 126 DEGREES F IN A WATER BATH INSIDE PAN ABOUT 3-4 INCHES THICK. THE OPERATOR STATES THE SOUP WAS COOKED FRESH THIS MORNING AND PLACED IN THE STEAM TABLE AT ABOUT 10:30 A.M. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD HOT ARE KEPT AT 135 DEGREES F OR HIGHER. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: IN ORDER FOR A WATER BATH TO EFFECTIVELY KEEP SOUP AT 135 DEGREES F OR HIGHER, THE LEVEL OF THE WATER BATH SHOULD BE NEAR THE LEVEL OF THE SOUP IN THE CONTAINER. , ,
    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: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 140 degrees f to 70 degrees f for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    AT ABOUT 11:00 A.M. IN THE WALK IN COOLER, A CONTAINER OF COOKED PASTA WAS FOUND AT 48 DEGREES F. THE OPERATOR STATES THE PASTA WAS COOKED AND COOLED YESTERDAY AT ABOUT 2:00 P.M. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE COOLED FROM 135- 70 DEGREES F WITHIN 2 HOURS AND FROM 70 - 41 DEGREES F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS. THE OPERATOR WAS TOLD TO DISCARD THE PASTA FOR FOOD SAFETY. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: WHEN COOLING PASTA, TRY RINSING IT UNDER COOL / COLD WATER AND SPREADING IT THINLY (NO MORE THAN 1-2 INCHES THICK) ON A COOKIE SHEET BEFORE TRANSFERRING IT TO THE WALK IN COOLER. CONSIDER LEAVING THE PASTA EITHER UNCOVERED OR LOOSELY COVERED. REFER TO THE INFORMATIONAL HANDOUTS PROVIDED AND SECTIONS 3-501.14 AND 3-501.15 OF THE 2005 FOOD CODE FOR FURTHER INFORMATION ON COOLING.
    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
    Items:
    Cooked food(s) cooled
    Problems:
    From 140 degrees f to 70 degrees f for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    AT ABOUT 11:00 A.M. IN THE WALK IN COOLER, A CONTAINER OF COOKED PASTA WAS FOUND AT 48 DEGREES F. THE OPERATOR STATES THE PASTA WAS COOKED AND COOLED YESTERDAY AT ABOUT 2:00 P.M. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE COOLED FROM 135- 70 DEGREES F WITHIN 2 HOURS AND FROM 70 - 41 DEGREES F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS. THE OPERATOR DISCARDED THE PASTA FOR FOOD SAFETY. COMMENTS: WHEN COOLING PASTA, TRY RINSING IT UNDER COOL / COLD WATER AND SPREADING IT THINLY (NO MORE THAN 1-2 INCHES THICK) ON A COOKIE SHEET BEFORE TRANSFERRING IT TO THE WALK IN COOLER. CONSIDER LEAVING THE PASTA EITHER UNCOVERED OR LOOSELY COVERED. REFER TO THE INFORMATIONAL HANDOUTS PROVIDED AND SECTIONS 3-501.14 AND 3-501.15 OF THE 2005 FOOD CODE FOR FURTHER INFORMATION ON COOLING. , AT ABOUT 11:00 A.M. IN THE WALK IN COOLER, A CONTAINER OF COOKED PASTA WAS FOUND AT 48 DEGREES F. THE OPERATOR STATES THE PASTA WAS COOKED AND COOLED YESTERDAY AT ABOUT 2:00 P.M. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE COOLED FROM 135- 70 DEGREES F WITHIN 2 HOURS AND FROM 70 - 41 DEGREES F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS. THE OPERATOR WAS TOLD TO DISCARD THE PASTA FOR FOOD SAFETY. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: WHEN COOLING PASTA, TRY RINSING IT UNDER COOL / COLD WATER AND SPREADING IT THINLY (NO MORE THAN 1-2 INCHES THICK) ON A COOKIE SHEET BEFORE TRANSFERRING IT TO THE WALK IN COOLER. CONSIDER LEAVING THE PASTA EITHER UNCOVERED OR LOOSELY COVERED. REFER TO THE INFORMATIONAL HANDOUTS PROVIDED AND SECTIONS 3-501.14 AND 3-501.15 OF THE 2005 FOOD CODE FOR FURTHER INFORMATION ON COOLING. ,
    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: Hot and cold holding
    Comment:
    AT ABOUT 10:45 A.M., AT THE STEAM TABLE A GALLON SIZED METAL CONTAINER OF SOUP WAS FOUND AT ABOUT 126 DEGREES F IN A WATER BATH INSIDE PAN ABOUT 3-4 INCHES THICK. THE OPERATOR STATES THE SOUP WAS COOKED FRESH THIS MORNING AND PLACED IN THE STEAM TABLE AT ABOUT 10:30 A.M. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD HOT ARE KEPT AT 135 DEGREES F OR HIGHER. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: IN ORDER FOR A WATER BATH TO EFFECTIVELY KEEP SOUP AT 135 DEGREES F OR HIGHER, THE LEVEL OF THE WATER BATH SHOULD BE NEAR THE LEVEL OF THE SOUP IN THE CONTAINER.
    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)
 05/26/2010Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    AT THE TIME OF TODAY'S INSPECTION, THE OPERATOR HAD PLACED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN TOP PORTION OF THE PREP COOLER UNDER TIME CONTROL: DICED HAM, BACON, SLICED HAM, AND SAUSAGE. WHEN OBSERVED TODAY, A TIME MARK OF 12:30 P.M., FOR DICED HAM WAS PRESENT NEXT THE FOOD. THE OPERATOR PRESENTED WRITTEN PROCEDURES DETAILING THE FOLLOWING KEY POINTS: 1.) A LISTING OF THE FOOD(S) UNDER TIME CONTROL, 2.) DIRECTIONS EXPLAINING HOW TO TIME MARK THE FOODS, 3.) INSTRUCTIONS EXPLAINING THAT THE FOODS MUST BE AT 41 DEGREES OR LESS PRIOR TO USING TIME CONTROL, 4.) INSTRUCTIONS EXPLAINING THAT FOODS HELD PAST 4 HOURS MUST BE DISCARDED BY THE CFM OR TRAINED STAFF, 5.) INSTRUCTIONS IDENTIFYING THE CFM AND TRAINED STAFF AS BEING RESPONSIBLE FOR USING THE TIME CONTROL / MONITORING THE TIME CONTROL PROCESS. 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)
 12/07/2009Follow-up
  • Critical: Handwashing Sinks, Location
    Comment:
    AFTER CONSULTING WITH THE HEALTH DEPARTMENT EAST AND SOUTH DISTRICT MANAGERS IT WAS DETERMINED THAT THE APPROVAL WAS GRANTED BY THE HEALTH DEPARTMENT FOR THE CURRENT LOCATION OF THE KITCHEN HAND SINK. (NEAR THE HOT WATER HEATER.) THEREFORE, NO CORRECTIVE ACTION FOR VIOLATION 5-204.11 IS NECESSARY AT THIS TIME. HOWEVER, IF IN THE FUTURE LACK OF PROPER HAND WASHING BECOMES EVIDENT WITH RESPECT TO THE CURRENT HAND SINK LOCATION(S), IT MAY BE NECESSARY TO EXAMINE OPTIONS FOR ALTERNATIVE HAND SINK LOCATIONS/ ARRANGEMENTS.
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Hot and cold holding
    Comment:
    AT ABOUT 1:55 P.M., THE SLICED HAM, MEAT LOAF, A HAM SECTION, AND COOKED RICE WERE FOUND AT 41.3, 41.4, 42.3, AND 41.5 DEGREES F IN THE WALK IN COOLER. HOWEVER, IN THE TOP PORTION OF THE PREP COOLER, DICED HAM WAS FOUND AT 52.1 DEGREES F. THE OPERATOR INDICATED THAT THE HAM WAS UNDER TIME CONTROL. A TIME MARK WAS OBSERVED FOR THE HAM. HOWEVER, NO WRITTEN PROCEDURES FOR TIME CONTROL WERE AVAILABLE. IF TIME RATHER THAN TEMPERATURE IS USED TO CONTROL BACTERIA GROWTH FOR POTENTIALLY HAZARDOUS FOODS, THOSE FOODS UNDER TIME MUST BE TIME MARKED, WRITTEN PROCEDURES MUST BE AVAILABLE ONSITE, AND THE FOOD MUST BE DISCARDED WITHIN EITHER 4 OR 6 HOURS. A RE-VISIT INSPECTION, PENDING FURTHER ADMINISTRATIVE ACTION FOR VIOLATION 4-501.114, WILL BE CONDUCTED TO ENSURE THAT FOODS IN THIS SECTION OF THE PREP COOLER ARE MAINTAINED AT 41 DEGREES F OR THAT TIME AS A CONTROL IS BEING USED IN ACCORDANCE WITH SECTION 3-501.19 OF THE 2005 FOOD CODE. PLEASE COMPETE THE RISK CONTROL PLAN PROVIDED WITHIN 10 DAYS. COMMENTS: REFER TO HANDOUTS PROVIDED FOR FURTHER INFORMATION ON USING TIME AS A CONTROL FOR BACTERIA GROWTH. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Separation, Packaging, & Segre
    Comment:
    IN THE WALK IN COOLER: RAW FOODS WERE OBSERVED STORED ON A SINGLE SHELF. SPECIFICALLY, RAW BEEF STEAKS WERE FOUND OVER RAW BEEF, RAW BURGER WAS FOUND OVER RAW CHICKEN, AND ABOVE THESE ITEMS WERE PANS OF UNCOOKED BACON. THE VIOLATION IS NOW CONSIDERED CORRECTED.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    AT THE TIME OF TODAY'S INSPECTION, THE CONCENTRATION OF CHLORINE SANITIZER DISPENSED BY THE DISH MACHINE WAS BETWEEN 100 - 200 PPM. A CHLORINE SANITIZER SHALL HAVE A CONCENTRATION BETWEEN 50 - 100 PPM. ENSURE THAT SANITIZER DISPENSED BY THIS MACHINE IS BETWEEN 50 - 100 PPM. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. ,
    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
 12/01/2009Follow-up

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