- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food must be protected from cross-contamination by storing raw animal products below and/or away from ready to eat items. Cartons of eggs were stored above vegetables in the walk in cooler. The eggs were moved immediately to another location. Corrected.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities must be cleaned as often as necessary to avoid an accumulation of dirt and debris. 1. The floor underneath the grill and stove have a lot of grease and food debris. 2. The ceiling tiles above the cookline have a lot of dust debris. Keep areas of the establishment clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Food must be protected from contamination by storing where it is not exposed to splash. Observed in the walk in cooler, water leaking from the seams on the ceiling and onto the containers of food. Repair leaks immediately. Cover or move containers of food to an area where it is not exposed to splash.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good repair and condition. The walk in cooler has water leaking from the seams in the ceiling of the unit. Repair and maintain in good condition.
- 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.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than 20 foot candles
- Comment:
- The lighting intensity in areas where food is prepared must be sufficient for employee safety. There is a light out above the cookline. Replace blub to provide sufficient lighting.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
06/29/2015 | Routine |
- Critical: Time as a Public Health Contro
- Comment:
- Time control not currently used. No food out of temp control. Previously noted food is at or below 41f in cooler.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
12/18/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Cookline food prep area
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Knives were stored in soiled space between counters. Clean the knives and store in a clean location. Corrected by cleaning and storing on prep counter.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Cookline
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Shell eggs were 70f out of the cooler
- General violation description:
- 3-501.19 - Egg beaters, lunch meat, cooked sausage, chicken salad, tuna salad, boiled eggs were out of the cooler for lunch for 2 hours and were at 46-52f food temp. Time mark the food and use within 4-6 hours as stated above on the food code. Provide written procedures for time control. Sell or dispose of the food within/at the allotted time. The eggs were discarded. Correct violation today.,
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- food prep area
- Problems:
- Did not wash hands After eating, drinking, smoking
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed food prep employee did not change gloves and wash hands after eating in the kitchen, before resuming prep duties. Wash hands after eating or any other contamination. Corrected by washing hands and changing gloves..
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Locations:
- kitchen food prep area
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- 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
- Locations:
- kitchen
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
12/02/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Corrected by supplying 100 ppm chlorine sanitizer.
- 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
- Comment:
- Corrected by adjusting coolers to provide less than 41f food temps.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/26/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE (IN USE) FAILED TO SANITIZE, OBSERVED AT O PPM CHLORINE. PROVIDE 50-100 PPM. THE SANITIZE SINK COMPARTMENT WAS SET UP DURING INSPECTION WITH 300 PPM QUATERNARY SANITIZER. SANITIZE ALL WARES WASHED TODAY IN THE SINK. REPAIR WAS ORDERED AT INSPECTION.,
- 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)
- Locations:
- cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) COOK LINE PREP COOLER: BOILED, SHELLED EGGS WERE AT 50F, FETA CHEESE 50F, CUT TOMATOES 47F, HAM EGG WASH 52F. THAT FOOD WAS REPORTEDLY IN THE COOLER FOR APPROX. 2 HOURS. ALSO, SAUSAGE COOKED 2 HOURS PREVIOUS WAS AT 56F. 2) WAIT STATION PREP COOLER: MILK AND SOUR CREAM AT 48F, SLAW AND CUT LETTUCE AT 45F SELL OR DISPOSE OF NOTED FOOD WITHIN 4 HOURS OF GOING OVER 41F. REPAIR COOLERS TODAY OR DISCONTINUE USE UNTIL REPAIRED. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/06/2014 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- 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 GRAVY COOLING SLOWLY IN A LARGE COVERED PLASTIC 5 GALLON CONTAINER SINCE MORNING, AT 65F IN THE CENTER AND 52F AT THE EDGE. ALSO, SAUSAGES COOLING IN A THICK PORTION SINCE MORNING AT 45-55F COOL RAPIDLY USING RAPID COOLING METHODS - SEE 3-501.15. CORRECTED BY COOLING THE GRAVY RAPIDLY IN HOTEL PANS IN THE FREEZER AND SPREADING THE SAUSAGE LINKS OUT IN A SHALLOW METAL PAN.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Items:
- Food item(s) cooled, Food item(s) cooled, Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly Covered, Improperly In large container 5 gallon bucket, Improperly In plastic container
- Corrections:
- Cool items uncovered on the top shelf of cooler., Utilize long, shallow pans., Utilize metal pans to maximize heat transfer.
- Comment:
- SEE 3-501.14. COOKED FOOD COOLED, NOT USING RAPID COOLING METHODS. DO NOT COOL TIGHTLY COVERED - KEEP LID AJAR. DO NOT COOL IN PLASTIC CONTAINERS - USE METAL TO ALLOW HEAT TRANSFER. DO NOT USE NON-SHALLOW CONTAINERS OR THICK PORTIONS OF FOOD - USE SHALLOW METAL PANS WITH FOOD SPREAD WITH A LARGE SURFACE AREA. IT IS RECOMMENDED TO USE ICE COOLING PADDLES FOR GRAVY AND SOUPS. CORRECTED BY COOLING IN SHALLOW METAL PANS.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGGS WERE OVER GRAVY AND OTHER READY TO EAT FOOD. CORRECTED BY STORING AWAY FORM RTE FOOD. RAW CHICKEN WAS OVER READY TO EAT FOOD IN THE PEPSI COOLER. CORRECTED BY STORING THE CHICKEN BELOW.
- 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:
- Pie Case
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHEESE CAKE WAS AT 52F IN THE PIE CASE. CORRECTED BY MOVING TO A 41F 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)
|
12/16/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY PROVIDING ASTERISKS AT COOKED TO ORDER FOOD ON MENU.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
09/25/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils, Food-contact surface(s) and utensils
- Locations:
- hot holding unit
- Problems:
- Constructed from materials that are not, Allow migration of deleterious substances
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials., Provide food grade quality and approved surfaces and materials.
- Comment:
- A SINGLE USE MARGARINE CONTAINER USED FOR A HOT HOLDING CONTAINER. PROVIDE DURABLE CONTAINERS/ SURFACES FOR HEATING/ HOT HOLDING. CORRECTED BY USING A STAINLESS STEEL CONTAINER.
- 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
|
07/02/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE DISCLOSURE ASTERISKS ON EGGS (VARIOUS PARTS OF MENU INCLUDING CHILD MENU), STEAK AT STEAK AND EGGS. WILL BE CONFIRMED AT NEXT ROUTINE INSPECTION.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Cooling Methods
- Items:
- Food item(s) cooled, Food item(s) cooled
- Problems:
- Improperly In large container, Improperly In plastic container
- Corrections:
- Utilize long, shallow pans., Utilize metal pans to maximize heat transfer.
- Comment:
- OBSERVED SOUP COOLING, CURRENTLY OVER 135F IN A LARGE PLASTIC CONTAINER. EMPLOYEE STATED THAT THE SOUP IS COOLED IN THOSE CONTAINERS WITH NO OTHER MEASURES TO RAPID COOL. COOL AS STATED ABOVE IN FOOD CODE. CORRECTED BY PUTTING INTO A 4 INCH METAL PAN TO COOL, AND WILL COOL IN SHALLOW METAL PANS IN THE FUTURE.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Locations:
- storage area
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED CANS OF BEANS AND CORN HAVING CREASED SIDES. CORRECTED BY DISCARDING THAT FOOD.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- dessert cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHEESE CAKE AND RICE PUDDING AT 51 F IN THE PIE CASE. HOLD AT OR BELOW 41F. CORRECTED BY TAKING TO COOLER AT UNDER 41F AIR TEMP. SELL OR DISPOSE OF THAT FOOD WITHIN 4 HOURS OF GOING OVER 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- OBSERVED VARIOUS DRESSINGS AND SLAW IN THE REFRIGERATOR AND HAM, MEAT LOAF, COOKED TURKEY, COOLED SOUP, LASAGNA, FETA CHEESE WITHOUT DATE MARKING. DATE MARK AT TIME OPENED OR PREPARED. CORRECTED BY DATE MARKING THOSE ITEMS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- cookline
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- COOK'S PREP KNIFE STORED IN UNCLEAN AREA BETWEEN COUNTERS. STORE IN A CLEAN/CLEANABLE LOCATION. CORRECTED BY CLEANING AND STORING ON THE COUNTER.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
01/07/2013 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- 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:
- PROVIDE DATE MARKS FOR SLICED HAM AND COOKED RICE IN WALK IN COOLER., THIS WAS IMMEDIATELY CORRECTED BY PROVIDING DATE MARKS.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- TWO DOOR FREEZER HAS TEMPERATURE OF 28F. REPAIR
- 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 Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- ADJUST DOOR SWEEP FOR REAR DOOR.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
07/23/2012 | Routine Inspection |
- HVAC System Vents
- Items:
- HVAC system
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- CURRENTLY FILTERS ARE MISSING OVER STOVE IN REAR OF KITCHEN. REPLACE.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- REPLACE DAMAGED FLOOR TILES UNDER DISH MACHINE IN KITCHEN.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/14/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED OPENED BEVERAGE CONTAINER IN KITCHEN. THIS WAS CORRECTED BY PROVIDING COVER FOR BEVERAGES.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COFFEE CREAMERS STORED ON DINING TABLES WERE 81F. STORE THESE ITEMS AT OR BELOW 41F. THIS WAS CORRECTED BY STORING IN COOLER UNITS UNTIL NEEDED,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- TWO DOOR COOLER AT END OF COOK LINE HAD RAW HAMBURGER STORED OVER RAW FISH. THIS WAS CORRECTED BY REARRANGING THE RAW MEATS.
- 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
06/08/2011 | Routine Inspection |
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- THE HAND WASH STATION IN THE DISH WASHING ROOM WAS BLOCKED WITH A CARDBOARD BOX. DO NOT BLOCK THE HAND WASH STATION. IT WAS REMOVED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- FOOD DEBRIS NOTICED ON THE CEILING OF ONE OF THE MICROWAVE OVENS. KEEP IT CLEAN.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- FOOD DEBRIS NOTICED ON THE CEILING OF ONE OF THE MICROWAVE OVENS. KEEP IT CLEAN.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- THE HAND WASH STATION IN THE DISH WASHING ROOM WAS BLOCKED WITH A CARDBOARD BOX. DO NOT BLOCK THE HAND WASH STATION. IT WAS REMOVED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
12/15/2010 | Routine Inspection |
- Critical:
- Comment:
- The display cooler was at 41F and no potentially hazardous food was stored in the cooler. The violation had been 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:
- Comment:
- The display cooler was at 41F and no potentially hazardous food was stored in the cooler. The violation had been 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: Hot and cold holding
- Comment:
- The display cooler was at 41F and no potentially hazardous food was stored in the cooler. The violation had been 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)
|
08/02/2010 | Follow-up |
- Critical:
- Comment:
- 1. The True cooler was at 36f and the meat loaf was at 38f. Coils were cleaned. Violation for this cooler had been corrected. 2. The display cooler was at 48 f and the cheese cake was at 56f. Discard any phf that was above 41f and stored for more than 4 hours. A follow up inspection will be conducted with in 10 days. 3. The beverage air cooler was at 41f and the ranch dressing was at 41f. Violation had been corrected. The cooler temperature was adjusted. We recommend to set the cooler around 38f to compensate for the frequent opening and closing of the doors. ,
- 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:
- Comment:
- The pies were date marked and the violation had been 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:
- Comment:
- The dish washer was repaired. Detected about 75 ppm. The sanitizer concentration was adjusted. Violation had been corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical:
- Comment:
- 1. The True cooler was at 36f and the meat loaf was at 38f. Coils were cleaned. Violation for this cooler had been corrected. 2. The display cooler was at 48 f and the cheese cake was at 56f. Discard any phf that was above 41f and stored for more than 4 hours. A follow up inspection will be conducted with in 10 days. 3. The beverage air cooler was at 41f and the ranch dressing was at 41f. Violation had been corrected. The cooler temperature was adjusted. We recommend to set the cooler around 38f to compensate for the frequent opening and closing of the doors. ,
- 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:
- Comment:
- The pies were date marked and the violation had been 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:
- Comment:
- The dish washer was repaired. Detected about 75 ppm. The sanitizer concentration was adjusted. Violation had been corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Hot and cold holding
- Comment:
- 1. The True cooler was at 36f and the meat loaf was at 38f. Coils were cleaned. Violation for this cooler had been corrected. 2. The display cooler was at 48 f and the cheese cake was at 56f. Discard any phf that was above 41f and stored for more than 4 hours. A follow up inspection will be conducted with in 10 days. 3. The beverage air cooler was at 41f and the ranch dressing was at 41f. Violation had been corrected. The cooler temperature was adjusted. We recommend to set the cooler around 38f to compensate for the frequent opening and closing of the doors. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- The pies were date marked and the violation had been 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: Warewashing Chem.San., Temp/pH
- Comment:
- The dish washer was repaired. Detected about 75 ppm. The sanitizer concentration was adjusted. Violation had been corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
07/13/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING COOLERS WERE NOT WORKING PROPERLY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD STORED FOR MORE THAN FOUR HOURS AND ABOVE 41F. 1: TWO DOOR IN RAIL TRUE COOLER IN THE KITCHEN. THE COOLER WAS AT 44F AND THE PORK CHOPS WERE AT 43.1 F. 2. THE DISPLAY COOLER WAS AT 48F AND THE RICE PUDDING WAS AT 45.4 F. 3 THE TWO DOOR IN RAIL BEVERAGE AIR COOLER WAS AT 64F AND THE HALF AND HALF WAS AT 65F, THE COLESLAW WAS AT 42.1 F, THE MILK WAS AT 55F AND RANCH DRESSING WAS AT 62F. , ,
- 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:
- 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:
- THE READY TO EAT POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. RICE PUDDING, COLESLAW, IN HOUSE PREPARED DRESSINGS(RANCH), CHEESE CAKE. THE DISCARD DATE IS 6 DAYS FROM THE PREPARATION DATE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NOTICED A CONCENTRATION OF 10 PPM. UNTIL THE MACHINE IS WORKING PROPERLY, SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING COOLERS WERE NOT WORKING PROPERLY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD STORED FOR MORE THAN FOUR HOURS AND ABOVE 41F. 1: TWO DOOR IN RAIL TRUE COOLER IN THE KITCHEN. THE COOLER WAS AT 44F AND THE PORK CHOPS WERE AT 43.1 F. 2. THE DISPLAY COOLER WAS AT 48F AND THE RICE PUDDING WAS AT 45.4 F. 3 THE TWO DOOR IN RAIL BEVERAGE AIR COOLER WAS AT 64F AND THE HALF AND HALF WAS AT 65F, THE COLESLAW WAS AT 42.1 F, THE MILK WAS AT 55F AND RANCH DRESSING WAS AT 62F. , ,
- 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:
- 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:
- THE READY TO EAT POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. RICE PUDDING, COLESLAW, IN HOUSE PREPARED DRESSINGS(RANCH), CHEESE CAKE. THE DISCARD DATE IS 6 DAYS FROM THE PREPARATION DATE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NOTICED A CONCENTRATION OF 10 PPM. UNTIL THE MACHINE IS WORKING PROPERLY, SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING COOLERS WERE NOT WORKING PROPERLY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD STORED FOR MORE THAN FOUR HOURS AND ABOVE 41F. 1: TWO DOOR IN RAIL TRUE COOLER IN THE KITCHEN. THE COOLER WAS AT 44F AND THE PORK CHOPS WERE AT 43.1 F. 2. THE DISPLAY COOLER WAS AT 48F AND THE RICE PUDDING WAS AT 45.4 F. 3 THE TWO DOOR IN RAIL BEVERAGE AIR COOLER WAS AT 64F AND THE HALF AND HALF WAS AT 65F, THE COLESLAW WAS AT 42.1 F, THE MILK WAS AT 55F AND RANCH DRESSING WAS AT 62F. , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- THE READY TO EAT POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. RICE PUDDING, COLESLAW, IN HOUSE PREPARED DRESSINGS(RANCH), CHEESE CAKE. THE DISCARD DATE IS 6 DAYS FROM THE PREPARATION DATE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NOTICED A CONCENTRATION OF 10 PPM. UNTIL THE MACHINE IS WORKING PROPERLY, SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY CHLORINE TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY CHLORINE TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BUY CHLORINE TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
06/22/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Zorba's Coney Restaurant, 26582 Telegraph, Flat Rock, MI 48134 »