Yemans Hotel & Bar Inc, 2990 Yemans, Hamtramck, MI 48212 - inspection findings and violations

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Business Info

Restaurant name: YEMANS HOTEL & BAR INC
Address: 2990 Yemans, Hamtramck, MI 48212
Permit #: 032105
Non-smoking facility: No
Last inspection: 06/10/2015
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Inspection findings

Inspection date

Type
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Locations:
    Facility
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    MATERIALS FOR FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS: 1) MEATS STORED IN CARYOUT BAGS INSIDE UPPER KITCHEN FREEZERS - PROVIDE FOOD SAFE BAGS OR CONTAINER WOODEN SPOON USED IN UPPER ONLY 2) KITCHEN WORN AND SPLINTERED - PROVIDE SAFE, SMOOTH, EASILY CLEANABLE UTENSILS.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    walk-in cooler(s)
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    OBSERVED VARIOUS FOOD ITEMS STORED AT 103F, 98F, ETC RANDOMLY STORED INSIDE WALK-IN COOLER COMPLETELY COVERED - NO EVIDENCE OF ANY METHODS OF RAPID COOLING BEING USED.
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE SOILED WITH MOLD - SPLASH GUARD INSIDE ICE BIN AND BEHIND EXTERIOR PANEL AND PLASTIC GUARD 2) CAN OPENER IN UPPER KITCHEN 3) MOLD OBSERVED IN KITCHEN PREP SINK
    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: 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.
    Comment:
    OBSERVED NO SANITIZER DISPENSING AT DISH MACHINE.
    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: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    Facility
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    CROSS CONTAMINATION OF FOODS: 1) RAW SHELL EGGS STORED ON TOP SHELF OF WALK-IN COOLER 2) RAW MEATS STORED ABOVE OTHER FOODS INSIDE WALK-IN COOLER 3) RAW MEATS STORED ABOVE OTHER FOODS IN UPPER KITCHEN FREEZERS
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    Facility
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) NOODLES AT 56F STORED AT SOUP STATION 2) SOUPS AT 45-50F INSIDE REAR KITCHEN 2-DOOR REACH-IN COOLER NEAR STAIRS 3) CUCUMBER SALAD AT 45F INSIDE SALAD PREP COOLER
    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, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Improperly date marked
    Corrections:
    Discard.
    Comment:
    OBSERVED CONTAINERS OF HOT FOODS STORED INSIDE THE WALK-IN COOLER WITH CONSUME BY DATES OF 6/8 AND 6/9.
    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
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Locations:
    Facility
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    OBSERVED OPEN EMPLOYEE BEVERAGES AT BAR AND IN KITCHEN. EMPLOYEE BEVERAGES MUST BE CONSUMED FROM A CLOSED CONTAINER ONLY - A CUP WITH A LID AND STRAW OR POUR SPOUT ONLY - NO OPEN GLASSES, CUPS, MUGS, PLASTIC BOTTLES WITH CAPS.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    kitchen
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    NUMEROUS CONTAINERS OF FOODS COOLING ON KITCHEN FLOOR.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    filters above the stove
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FILTERS IN POOR REPAIR ABOVE THE KITCHEN STOVE - 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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR FLOOR OF UPSTAIRS 2-DOOR FREEZER 2) BAR METAL STORAGE SHELVES STORING GLASSWARE AND SANITIZER 3) BAR BEER KEG COOLER 4) UPSTAIRS MOP SINK BASIN 5) INTERIOR FLOOR OF WINE COOLER UPSTAIRS WAIT STATION 6) POOLED LIQUID INSIDE SALAD PREP COOLER AT WAIT STATION 7) FAN GUARD INSIDE CONDIMENT COOLER AT WAIT STATION 8) WALL VENT COVER INSIDE KITCHEN
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 06/10/2015Routine
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Observed can openers and peelers clean. Corrected
    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 Sink, Installation
    Comment:
    Observed hot and cold water at upstairs restroom. Corrected
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed food in walk in cooler at 36 degrees. Observed sour cream cups held in cooler under 41 degrees. 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: Potentially Hazardous Food (Ti
    Comment:
    Observed all food in hot holding above 135 degrees. No food held in buckets on ground. 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)
  • Cutting Surfaces
    Comment:
    Observed no damaged or grooved cutting boards. Corrected
    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.
  • Toilet Rooms, Enclosed
    Comment:
    Observed self closing restroom door. Corrected
    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.
  • Wiping Cloths, Use Limitation
    Comment:
    Observed 100 ppm chlorine in rag buckets. Corrected
    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
 01/05/2015Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed can opener and 5 peelers with excess food debris on them. Clean and sanitize these items. Food contact surfaces must be clean and sanitized. Correct immediately,
    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 Sink, Installation
    Items:
    Handwashing facility restroom
    Problems:
    Lack of cold water
    Corrections:
    Provide cold water.
    Comment:
    Observed no cold water at hand sink in upstairs restroom. Handle broken. Provide cold water. Hand sinks must have hot and cold running water. Correct immediately,
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed pierogi, sausages, and other food at 45- 47 degrees in walk in cooler. Discard. Potentially hazardous foods must be held at or below 41 degrees at all time. Observed sour cream in cups held at room temperature stored on top of cook line wait . 71 degrees. Store at 41 degrees or less or time mark with written procedures. Correct immediately,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    Observed pickle soup at 110 degrees in large container on floor in prep area. Discard. Keep at 135 degrees or higher at all times. Correct immediately,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s) butcher
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    Observed a green, two red and a yellow cutting board deeply grooved and stained. Discard. Cutting boards must be in good condition. Correct immediately,
    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.
  • Repairing
    Items:
    Physical facilities Wall(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed floors, walls and ceiling in upstairs single service goods storage area in need of repair. Observed floors, walls and ceilings in various areas in both upper and lower kitchen areas in need of repair. Peeling wall paper, torn up ceiling and tiles, wall tiles falling down, and floor in need of repair on various locations. Fix/repair to be smooth and easily cleanable. Correct by next inspection.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s)
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    Comment:
    Observed upstairs restroom door not self closing. Provide self closing door. Correct immediately,
    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.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored in Less than 50-100 ppm chlorine
    Corrections:
    Store wiping cloths in 50-100 ppm chlorine.
    Comment:
    Observed 0 ppm chlorine in cook line rag buckets. For proper sanitation, 50- 100 ppm chlorine must be present. Correct immediately,
    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
 12/22/2014Routine
  • Critical: Controlling Pests
    Comment:
    Observed no drain flies present. Corrected
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Cooling
    Comment:
    Observed no improper cooling. Soups in walk in cooler below 41 degrees. Shallow containers used. Corrected
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Equipment Food-Contact Surface
    Comment:
    Observed ice machine clean. 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: Hand Drying Provision
    Comment:
    Observed paper towels at all hand sinks. 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: Packaged and Unpackaged Food -
    Comment:
    Observed no cross contamination in coolers or freezer. Raw chicken is stacked below ready to eat foods. Corrected
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed on food in upstairs 2 door tall cooler. Observed soups, meat and other food in walk in cooler at 41 degrees or less. 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: Reheating for Hot Holding
    Comment:
    Observed no improper reheating. Gravy observed above 165 degrees. Corrected
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Food Storage Containers, Ident
    Comment:
    Observed food bins labeled. Corrected
    General violation description:
    3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
 07/16/2014Follow-up
  • Critical: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed a few drain flies in upstairs 4 compartment sink room and room where ice machine is. Establishment must be free of pests. Eliminate all drain flies. Clean floor drains and work with pest control provider. Correct immediately,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    Observed brown gravy in 5 gallon bucket in walk in cooler made around 11 am at 95- 125 degrees. Discard. Potentially hazardous food must be cooled from 135 degrees to 70 degrees in two hours or less and from 70 degrees to 41 degrees or less in 4 hours or less. Use shallow pans, ice baths, or ice paddles. Correct immediately,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    Observed ice machine with excess black residue in ice making parts and in ice bin. Clean ice machine. Empty or thaw ice before cleaning. Food contact surfaces must be clean and sanitized. Correct immediately,
    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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no paper towels at upstairs bathroom hand sink and at hand sink in 3 compartment sink room upstairs. A few other hand sinks missing dispenser. Hand sinks must have paper towels at all times. Provide paper towels to these hand sink. Correct immediately,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Observed raw chicken not in original packages in freezers stored over and next to ready to ear foods and raw beef. Observed raw chicken stored next to cooked meatball and raw pork in walk in cooler. Store raw chicken below and away from ready to eat foods and below raw pork/beef. Correct immediately Fill out risk control plan by follow up 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
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed stuffed cabbage at 46 degrees in one door tall true cooler upstairs. Discard. Do not store potentially hazardous food in this cooler until corrected. Cooler at 48 degrees. Observed walk in cooler at 48 degrees. Observed cooked chicken, noodles, raw meats, and other food in cooler at 47 - 50 degrees. Discard. all potentially hazardous food in cooler. Do not store potentially hazardous food in this cooler until corrected. Potentially hazardous food must be held at or below 41 degrees at all times. Fill out risk control plan by follow up inspection. Correct immediately,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Reheating for Hot Holding
    Items:
    Food item(s) reheated
    Problems:
    Longer than two hours to reach 165 degrees f In steam table
    Corrections:
    Reheat food items quickly.
    Comment:
    Observed brown gravy being reheated in steam unit at 76 degrees. Reheat on stove to 165. Correct immediately,
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Food Storage Containers, Ident
    Items:
    Food item(s)
    Problems:
    Not identified
    Corrections:
    Label containers with common name.
    Comment:
    Observed bulk food containers not labeled. Label all food containers in kitchen to prevent misuse. Correct immediately,
    General violation description:
    3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
 06/30/2014Routine
  • Critical: Gloves, Use Limitation
    Comment:
    OBSERVED EMPLOYEES WEARING GLOVES CORRECTLY
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Critical: Hand Drying Provision
    Comment:
    OBSERVED PAPER TOWELS AT ALL HAND SINKS. 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
    Comment:
    OBSERVED SOAP AT ALL HAND SINKS. 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: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED CREAM CHEESE AND OTHER FOOD BELOW 41 DEGREES IN COOLERS. OBSERVED PASTA NOODLES ON SERVING AREA AT 41 DEGREES. 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: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED FOOD IN HOT HOLDING CABINET HELD ABOVE 135 DEGREES. 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: Where to Wash
    Comment:
    OBSERVED EMPLOYEES WASHING HANDS IN HAND SINKS. CORRECTED
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
 01/09/2014Follow-up
  • Critical: Gloves, Use Limitation
    Items:
    Single-use glove(s)
    Problems:
    Washed or rinsed off
    Corrections:
    DO NOT wash or rinse off glove(s), dispose and replace with new glove(s).
    Comment:
    OBSERVED 2 EMPLOYEES WASHING GLOVED HANDS. GLOVES MUST BE DISCARDED WHEN SOILED AND HANDS WASHED BEFORE PUTTING ON NEW PAIR OF GLOVES. TRAIN EMPLOYEES ON PROPER GLOVE USE. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION. CORRECT IMMEDIATELY,
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    OBSERVED NO PAPER TOWELS AT HAND SINK UPSTAIRS DISH/ UTILITY ROOM. PROVIDE PAPER TOWELS TO THIS HAND SINK. ALL HAND SINKS MUST HAVE PAPER TOWELS. CORRECT IMMEDIATELY,
    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 dishwash area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    OBSERVED NO SOAP AT HAND SINK UPSTAIRS DISH/ UTILITY ROOM. PROVIDE SOAP TO THIS HAND SINK. ALL HAND SINKS MUST HAVE SOAP. CORRECT IMMEDIATELY,
    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)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED CREAM CHEESE AT 48 DEGREES IN MIDDLE FLOOR 1 DOOR TRUE COOLER. DISCARD. COOLER AT 48 DEGREES. OBSERVED COOKED SOUP NOODLES AT WAIT STATION AT 70 DEGREES. DISCARD. KEEP AT 135 DEGREES OR ABOVE, AT 41 DEGREES OR LESS, OR TIME MARK WITH WRITTEN PROCEDURES. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION CORRECT IMMEDIATELY,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED HOT HOLDING TALL UNIT NOT TURNED ON. COOKED CONTAINERS OF HOMEMADE SAUERKRAUT AT 120 DEGREES. DISCARD OR REHEAT. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR ABOVE 135 DEGREES AT ALL TIMES. MONITOR FOOD TEMPERATURE AND MAKE SURE HOT HOLDING UNITS ARE ON BEFORE STORING FOOD IN THEM. CORRECT IMMEDIATELY,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Where to Wash
    Items:
    Employee washed/rinsed hands
    Problems:
    In prep sink
    Corrections:
    Wash hands in a handwashing sink only.
    Comment:
    OBSERVED EMPLOYEE WASHING HANDS IN PREP SINK. EMPLOYEES MUST WASH HANDS IN HAND SINKS. TRAIN EMPLOYEES ON WHERE TO WASH HANDS. CORRECT IMMEDIATELY,
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • 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 POP BOXES STORED ON THE GROUND IN UPSTAIRS ROOM. KEEP OFF GROUND AT ALL TIMES. CORRECT IMMEDIATELY
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Insect Control Devices, Design
    Items:
    Insect control device(s)
    Problems:
    Located over preparation area
    Corrections:
    Move to eliminate potential contamination.
    Comment:
    OBSERVED 5 FLY STRIPS LOCATED ABOVE FOOD OR IN FOOD HALLWAY AREAS. DISCARD. DO NOT STORE FLY STRIPS ABOVE FOOD, FOOD PREP AREAS, FOOD TRAFFIC AREAS, OR BY OR ABOVE UTENSILS. CORRECT IMMEDIATELY
    General violation description:
    6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
  • Miscellaneous Sources of Conta
    Items:
    Food
    Problems:
    Not protected From contamination
    Corrections:
    Protect against contamination
    Comment:
    OBSERVED MOP BUCKET STORED ON TOP OF ONIONS IN BACK STORAGE AREA. STORE MOP BUCKETS AWAY FROM FOOD AND UTENSILS AND NOT ON TOP OF FOOD. CORRECT IMMEDIATELY
    General violation description:
    3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
 12/18/2013Routine
  • Critical: Cooling
    Comment:
    OBSERVED SOUPS COOLED CORRECTLY AT 38 DEGREES IN COOLER. OBSERVED ICE BATHS AND ICE PADDLES USED TO COOL FOOD. CORRECTED
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Packaged and Unpackaged Food -
    Comment:
    OBSERVED NO CROSS CONTAMINATION IN COOLERS. CORRECTED
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED SAUSAGES AND OTHER FOOD IN 3 DOOR TALL COOLER AT 38 DEGREES. OBSERVED ALL FOOD IN WALK IN COOLER AT 41 DEGREES OR LESS. 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)
 07/09/2013Follow-up
  • Critical: Backflow Prevention
    Comment:
    OBSERVED PROPER AIR GAP FOR WALK IN COOLER, PREP SINK, AND 3 COMPARTMENT SINK DRAIN LINES. CORRECTED
    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, Air Gap
    Comment:
    OBSERVED PROPER AIR GAP FOR SPRAY HOSE AT 3 COMPARTMENT SINK. SPRAY HOSE LINE HANGS ABOVE SPRAY FLOOD LEVEL. CORRECTED
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    OBSERVED LARGE CAN OPENER BLADE AND HAND HELD PEELERS TO BE CLEAN. CORRECTED
    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: Gloves, Use Limitation
    Comment:
    OBSERVED GLOVES WORN PROPERLY. CORRECTED
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    OBSERVED PROPER DATE MARKING IN COOLERS. RISK CONTROL PLAN PROVIDED. 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: Safe, Unadulterated, and Hones
    Comment:
    OBSERVED NO RAW MEAT OR BLOOD MIXED IN WITH ICE BAGS IN FREEZER. CORRECTED
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: Sanitizing Solutions, Testing
    Comment:
    OBSERVED QUAT TEST STRIPS. CORRECTED
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Effectiveness
    Comment:
    OBSERVED HATS WORN WHEN PREPARING FOOD. CORRECTED
    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
    Comment:
    OBSERVED ALL FOOD STORED OFF THE GROUND IN STORAGE AREAS.
    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
  • Outside Receptacles
    Comment:
    OBSERVED DUMPSTER LIDS CLOSED AND TIGHT FITTING. CORRECTED
    General violation description:
    5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
 07/03/2013Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s) Air gap
    Problems:
    Not provided on Sink
    Corrections:
    Provide adequate air gap.
    Comment:
    OBSERVED IMPROPER AIR GAP FOR WALK IN COOLER CONDENSER, PREP SINK AND 3 COMPARTMENT SINK IN MAIN KITCHEN. LINES GOES INTO DRAIN BOWL. TO PREVENT THE POSSIBILITY OF BACK FLOW, AIR GAP MUST BE 2X THE DIAMETER OF THE DRAIN PIPE OR AT LEAST 1 INCH. RAISE OR CUT LINES TO BE ABOVE DRAIN BOWLS. CORRECT IMMEDIATELY,
    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, Air Gap
    Items:
    Air gap between supply line and flood rim of plumbing fixture
    Problems:
    Less than twice the diameter of supply line
    Corrections:
    Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
    Comment:
    OBSERVED IMPROPER AIR GAP FOR SPRAY HOSE AT 3 COMPARTMENT SINK IN MAIN KITCHEN. SPRAY HOSE HANGS BELOW FLOOD LEVEL OF SINK. TOP PREVENT THE POSSIBILITY OF BACK FLOW, AIR GAP MUST BE AT LEAST 1 INCH. RAISE SPRAY HOSE LINE ABOVE FLOOD LEVEL. CORRECT IMMEDIATELY,
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • 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:
    OBSERVED COOKED NOODLES AT 60 DEGREES IN WALK IN COOLER THAT WAS MADE YESTERDAY. DISCARD. OBSERVED KIELBASA SOUP AND OTHER SOUP MADE YESTERDAY AT 46 DEGREES IN 3 DOOR TALL COOLER IN BACK PREP AREA. DISCARD. SOUP MUST BE COOLED FROM 135 DEGREES TO 70 DEGREES IN 2 HOURS AND FROM 70 DEGREES TO 41 DEGREES OR LESS IN 4 HOURS OR LESS. USE ICE BATHS, SHALLOW PANS, ICE PADDLES OR COMBINATION OF METHODS TO INSURE FOOD IS COOLED CORRECTLY,
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED LARGE CAN OPENER BLADE AND HAND HELD PEELERS WITH EXCESS FOOD DEBRIS ON THEM . FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CLEAN AND SANITIZE THESE ITEMS AND MAINTAIN CLEAN. CORRECT IMMEDIATELY,
    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: Gloves, Use Limitation
    Items:
    Single-use glove(s)
    Problems:
    Washed or rinsed off
    Corrections:
    DO NOT wash or rinse off glove(s), dispose and replace with new glove(s).
    Comment:
    OBSERVED WORN DISPOSABLE GLOVES BEING WASHING IN HAND SINK. DISCARD GLOVES WHEN SOILED. DO NOT WASH GLOVES. WASH HANDS BEFORE PUTTING ON NEW PAIR OF GLOVES. CORRECT IMMEDIATELY,
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    OBSERVED RAW CHICKEN AND RAW BEEF IN CLEAR BAGS LOCATED NEXT TO EACH OTHER AND ABOVE READY TO EAT FOODS IN 1 DOOR TALL UPSTAIRS FREEZER. STORE ALL RAW BEEF AND RAW CHICKEN BELOW AND AWAY FROM READY TO EAT FOODS. STACK RAW BEEF ABOVE RAW CHICKEN TO PREVENT CROSS CONTAMINATION. CORRECT IMMEDIATELY,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED SAUSAGE, SOUP, RAW BEEF, AND RAW CHICKEN AT 50 DEGREES IN WALK IN COOLER. DISCARD. AIR TEMPERATURE OF COOLER AT 50 DEGREES. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. DO NOT STORE FOOD IN THIS WIC UNTIL CORRECTED. B. OBSERVED COOKED SAUSAGE AND PERROGIES AT 48 DEGREES ON TOP PREP LEVEL OF 3 DOOR LINE PREP COOLER. THESE ITEMS WHERE STACKED OVER THE CONTAINER LEVEL. DISCARD. DO NOT OVER STACK. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION.,
    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, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    OBSERVED NO DATE MARKING FOR READY TO EAT SAUSAGE, STUFFED CABBAGE, COLE SLAW AND SOUPS IN COOLERS. PROVIDE DATE MARKS FOR ALL READY TO EAT POTENTIALLY HAZARDOUS FOOD IN THE COOLER IF HELD FOR OVER 24 HOURS. CORRECT IMMEDIATELY. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION.,
    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: Safe, Unadulterated, and Hones
    Items:
    Food
    Problems:
    Not safe
    Corrections:
    Discard.
    Comment:
    OBSERVED BAGS OF ICE DIRECTLY ON TOP OF RAW BEEF JUICE IN 1 DOOR FREEZER UPSTAIRS AND ALSO ICE DIRECTLY ON TOP OF ICE BAGS IN SAME FREEZER. DISCARD ICE. CLEAN OUT BLOOD FROM BOTTOM OF FREEZER AND DO NOT STORE MEAT ON TOP OF ICE. CORRECT IMMEDIATELY,
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit quaternary ammonia
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO QUATERNARY AMMONIUM (QUAT) TEST STRIPS. QUAT IS USED AT BAR 3 COMPARTMENT SINK. PROVIDE AND USE QUAT STRIPS. CORRECT IMMEDIATELY,
    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)
  • Eating, Drinking, or Using Tob
    Items:
    Employee(s)
    Problems:
    Eating
    Corrections:
    Eat only in designated areas as restricted above.
    Comment:
    OBSERVED EMPLOYEES EATING IN FOOD PREP AREAS. EMPLOYEES MUST EAT AWAY FROM FOOD AND UTENSILS IN DESIGNATED BREAK AREA OR IN CUSTOMER AREA. CORRECT IMMEDIATELY
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    OBSERVED EMPLOYEES PREPARING FOOD WITHOUT A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET TO HELP PROTECT AGAINST PHYSICAL CONTAMINATION. CORRECT IMMEDIATELY,
    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
  • 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:
    A. OBSERVED SINGLE SERVICE ITEMS STORED ON GROUND(CUPS, TO GO ITEMS, PLATES) IN MIDDLE LEVEL STORAGE ROOM AND TOP UPSTAIRS (FORMER HOTEL) AREA. ALL UTENSILS MUST BE STORED AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. PROVIDE MORE RACKS TO KEEP UTENSILS OFF THE GROUND. B. OBSERVED SINGLE SERVICE ITEMS STORED IN TOP FLOOR ( FORMER HOTEL) AREA UNDER EXPOSED INSULATION AND PEELING DRY WALL. UTENSILS CAN NOT BE STORED UNDER OR AROUND PEELING DRY WALL OR INSULATION. FIX PEELING DRY WALL AND INSULATION OR MOVE TO AREA THAT DOES NOT ALLOW THE POTENTIAL FOR CONTAMINATION. CORRECT IMMEDIATELY
    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:
    A. OBSERVED ONIONS ON GROUND IN DOWNSTAIRS PREP AREA WITH EMPTY MOP BUCKET ON TOP. KEEP OFF THE GROUND AND DO NOT PLACE MOP BUCKET ON TOP OF ONIONS. B. OBSERVED FOOD BOXES AND CAN ON GROUND IN UPSTAIRS STORAGE ROOMS. KEEP ALL FOOD AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. C. OBSERVED BEER CASES ON GROUND IN STORAGE ROOM. KEEP AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. D. OBSERVED FOOD NOT COVERED IN 3 DOOR LINE PREP COOLER. AT LEAST 10 LIQUID CONTAINERS NOT COVERED. KEEP COVERED. FOOD MUST BE STORED AT LEAST 6 INCHES OFF THE GROUND AND KEPT COVERED. CORRECT IMMEDIATELY,
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Insect Control Devices, Design
    Items:
    Insect control device(s)
    Problems:
    Located over preparation area
    Corrections:
    Move to eliminate potential contamination.
    Comment:
    OBSERVED FLY STRIPS LOCATED THROUGHOUT KITCHEN AND PREP AREAS ABOVE FOOD OR FOOD PREP AREAS. MOVE FLY STRIPS AWAY FROM FOOD, UTENSILS, AND FOOD PREP AREAS TO PREVENT POSSIBLE CONTAMINATION. CORRECT IMMEDIATELY
    General violation description:
    6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
  • Outside Receptacles
    Items:
    Waste receptacle(s) dumpster
    Problems:
    With doors,lids or covers Left open
    Corrections:
    Keep closed.
    Comment:
    OBSERVED DUMPSTER LID LEFT OPEN AND OTHER LID MISSING A PIECE. PROVIDE TIGHT FITTING DUMPSTER LIDS AND KEEP CLOSED AT ALL TIMES. CORRECT IMMEDIATELY,
    General violation description:
    5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED MIDDLE AREA AND TOP FLOOR STORAGE AREAS/HALL WITH BARE WOOD FLOORS, UN CLEANABLE DROP CEILING, AND EXPOSED WOOD/PEELING DRY WALL. PHYSICAL FACILITES MUST BE IN GOOD REPAIR AND SMOOTH AND EASILY CLEANABLE IF USED FOR FOOD AND UTENSILS. REPAIR THESE AREAS BY NEXT ROUTINE INSPECTION.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    OBSERVED NO HOT WATER AT UPSTAIRS HAND SINK NEAR PREP AREA. PROVIDE HOT WATER TO THIS HAND SINK. CORRECT IMMEDIATELY
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 06/20/2013Routine
No violation noted during this evaluation. 12/17/2012Follow-up
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide paper towels for the bar handsink.
    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
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide soap for the bar handsink.
    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: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed dishmachine with a sanitizing rinse below 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Sanitizer pail is empty. Install new chlorine sanitizer pail for sanitizing rinse. Prime sanitizer line to provide 50-100 ppm of chlorine in the sanitizing rinse. Fill out a risk control plan and return a copy to the inspector during the revisit.
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed pork, sausage,stuffed cabbage and pork in the walk-in cooler at temperatures of 46-49 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair the cooler to provide food temperatures below 41 degrees 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, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Observed no date marking for ready-to-eat sausage and stuffed cabbage in the walk-in cooler. Provide date marking for all ready-to-eat foods in the walk-in cooler used beyond 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: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed clogged floor drain under the bar ice bin. Plumbing must be maintained. Repair the clogged floor drain.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no thermometers in the cooler under the soup warmer and in the walk-in cooler. Provide conspicuous thermometers in both coolers.
    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)
  • Cleaning of Plumbing Fixtures
    Items:
    Handwashing facility
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    Observed bar handsink filled with beer bottles and used lemons. Remove these items and keep handsink accessible.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed dirty kitchen and bar floors. Clean 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.
  • Designation
    Items:
    Locker(s)/designated storage area(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed purses in dry storage room and on hot water tank. Provide storage shelf for personal belongings.
    General violation description:
    6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
  • Removing Dead or Trapped Birds
    Items:
    Dead/trapped pest(s)
    Problems:
    Not removed from facility
    Corrections:
    Remove dead pests from facility.
    Comment:
    Observed fly strip located above the soup warmers. Remove fly strip and install away from food contact equipment.
    General violation description:
    6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
 12/05/2012Routine
No violation noted during this evaluation. 06/29/2012Follow-up
No violation noted during this evaluation. 06/22/2012Follow-up
  • Critical: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed fruit flies behind the bar, in the dining room, men's room and in kitchen. Pests must be eliminated. Contact a licensed pest control operator.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed vegetable storage rack in back room is broken in the middle. Food contact equipment must be in good repair. Repair or replace the rack so it is at least 6 inches above the floor.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed condensation leaking on corner of walk-in cooler floor near the door. Plumbing must be maintained. Repair or replace the condenser.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Iodine solution concentration
    Problems:
    Below 12.5 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed bar glasswasher with a sanitizing rinse below 12.5 ppm of iodine. Sanitizing rinse must be 12.5-25 ppm of iodine. Repair or replace the glasswasher. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
    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
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean the dirty baffle filters in exhaust hood above the Southbend oven.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled floor behind the bar and dirty burners on the hot water tank. Clean these items to sight and touch on weekly 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.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Provide an iodine test kit for checking the sanitizer in the bar glasswasher.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Employee Accommodations, Desig
    Items:
    Locker(s)/employee storage area(s)
    Problems:
    Contaminates
    Corrections:
    Relocate to a designated area that does not contaminate items or surfaces.
    Comment:
    Observed shoes stored on top of the rice bin in back room. Store personal items away from food contact equipment.
    General violation description:
    6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
  • Food Temperature Measuring Dev
    Items:
    Thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    Comment:
    Repair or replace the inaccurate metal stem thermometer.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide soap for the bar handsink.
    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)
  • Junctures, Coved/Enclosed/Seal
    Items:
    Floor(s)
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    Replace missing coving tiles in the walk-in cooler.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide a conspicuous thermometer in the salad prep cooler.
    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)
 06/12/2012Routine Inspection
No violation noted during this evaluation. 12/15/2011Follow-up
  • Critical: Backflow prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on
    Corrections:
    Provide adequate air gap.
    Comment:
    Observed sprayer hose hanging below the flood rim of the 3 compartment sink table rim. Back siphonage must be prevented. Raise the sprayer hose above the flood rim of table.
    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: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Observed soiled bottom of the white cabbage bin cart. Food contact equipment must be kept clean. Clean to sight and touch as needed.
    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: Warewashing Chem.San., Temp/pH
    Items:
    Iodine solution concentration
    Problems:
    Below 12.5 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed bar glasswasher with an iodine concentration below 12.5 ppm. Provide 12.5-25 ppm of iodine in sanitizing rinse.
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled floor of keg cooler behind the bar. Clean to sight and touch on a weekly basis.
    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
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    The following items are soiled: walk-in cooler floor, dry storage room floor and floor behind the bar. Clean to sight and touch 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.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Provide an iodine test kit for the bar glasswasher.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    Replace the missing floor tiles in the kitchen.
    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.
  • Food storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store in protected manner.
    Comment:
    Store bags of onions and carrots above the floor in dry storage room.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide soap for the bar handsink.
    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:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide paper towels for the dishroom handsink.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
 12/05/2011Routine Inspection
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed greasy baffle filters and exhaust hood above the kitchen stove. Clean these items on a weekly basis.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled floors in kitchen and bar and dusty wall vent and ceiling tiles in kitchen. Clean these items to sight and touch as needed.
    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.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed missing ceiling tile above the garbage disposal. Replace the missing ceiling tile.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 06/15/2011Routine Inspection
No violation noted during this evaluation. 01/21/2011Follow-up
  • Critical: Conveying sewage
    Items:
    Sewage
    Problems:
    Not conveyed to point of disposal
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    Observed water backed up on floor behind the bar. Floor drain appears to be clogged. Repair the drain to allow proper wastewater discharge.
    General violation description:
    5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    Observed pierogis and sausage in the cookline cooler at 98 degrees F. Cooked foods must be rapidly chilled from 135 degrees F down to 70 degrees F in 2 hours and then cooled from 70 degrees F down to 41 degrees F in the next 4 hours. Cooler temperature indicateed 60 degrees F. Improper cooling raises the temperature of the cooler above 41 degrees F because food is too hot to cool rapidly in cooler.
    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: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed garbage disposal leaking on the floor when overhead sprayer is used. Plumbing must be maintained. Repair or replace the garbage disposal.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled exteriors of food bins in dry storage room. Clean these containers to sight and touch as needed.
    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
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed dirty floors in kitchen and behind the bar. 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:
    Observed leaking faucet on the 3 compartment sink. Repair the faucet to eliminate the leak.
    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:
    Observed no soap for the dishroom and men's room handsinks. Provide soap in dispensers.
    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:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no paper towels for the men's room handsink. Provide paper towels in dispenser.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Observed missing light shield above the salad cooler. Provide light shield.
    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
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no thermometers in 1 and 2 door salad coolers. Provide conspicuous thermometers in both coolers.
    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)
 12/20/2010Routine Inspection
  • Critical:
    Items:
    Beverage container
    Locations:
    Cookline
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    Employee drink remvoed andliquiddiscarded during inspection.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical:
    Items:
    Beverage container
    Locations:
    Cookline
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    Employee drink remvoed andliquiddiscarded during inspection.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical:
    Items:
    Beverage container
    Locations:
    Cookline
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    Employee drink remvoed andliquiddiscarded during inspection.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Locations:
    Cookline
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    Employee drink remvoed andliquiddiscarded during inspection.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Items:
    Food item(s) in storage
    Locations:
    By the stairway rear entrance door
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Items:
    Light shielding plastic coated bulb(s), Light shielding
    Locations:
    Dry Storage room, By the prep table(s)
    Problems:
    Not provided In storage area, Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof 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
  • Items:
    Warewashing equipment
    Locations:
    reach in cooler(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    General violation description:
    4-501.14 - A WAREWASHING machine
  • Items:
    Food item(s) in storage
    Locations:
    By the stairway rear entrance door
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Items:
    Light shielding plastic coated bulb(s), Light shielding
    Locations:
    Dry Storage room, By the prep table(s)
    Problems:
    Not provided In storage area, Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof 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
  • Items:
    Warewashing equipment
    Locations:
    reach in cooler(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    General violation description:
    4-501.14 - A WAREWASHING machine
  • Items:
    Food item(s) in storage
    Locations:
    By the stairway rear entrance door
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Items:
    Light shielding plastic coated bulb(s), Light shielding
    Locations:
    Dry Storage room, By the prep table(s)
    Problems:
    Not provided In storage area, Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof 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
  • Items:
    Warewashing equipment
    Locations:
    reach in cooler(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    General violation description:
    4-501.14 - A WAREWASHING machine
  • Equipment, Cleaning Frequency
    Items:
    Warewashing equipment
    Locations:
    reach in cooler(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    General violation description:
    4-501.14 - A WAREWASHING machine
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    By the stairway rear entrance door
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Light Bulbs, Protective Shield
    Items:
    Light shielding, Light shielding plastic coated bulb(s)
    Locations:
    By the prep table(s), Dry Storage room
    Problems:
    Not provided, Not provided In storage area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof 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
 06/23/2010Routine Inspection

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