| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Observed cross contamination in the reach in coolers. Egg wash and raw calamari were found stored next to raw spinach AND raw chicken was found stored next to a jar of banana peppers. Both instances occured on the cook line reach in coolers. To prevent cross contamination, (describe) Action Taken: The egg wash, calamari, and raw chicken were moved to the bottom shelving and the spinach and banana peppers were moved to the upper shelving.  |
| 3-501.17 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DATE-MARKING Priority Foundation Item Corrected During Inspection Minestrone, Bolognese, cannelloni, lasagna, and meatballs were improperly date marked. Adjust method or procedures so that all ready-to-eat potentially hazardous foods are date marked with a date not to exceed 7-days. Action Taken: These foods were labeled with a DISCARD date as required. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Replace the caulk in the hood that has come a loose. Use a heat reistant caulk for this repair. Maintain equipment in good repair. Correct By: 21-Dec-2013 |
| 4-501.12 / CUTTING SURFACES Core Item Repeat The cutting boards are grooved, scored, and discolored. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 05-Dec-2013 |
| 4-601.11 (A) / EQUIPMENT, FOOD CONTACT SURFACES, AND UTENSILS Priority Foundation Item Clean the following: Flooring underneath all equipment (giving special attention to the hard to reach areas), gaskets on the RIC & WIC, side panel of the stove and pizza oven, inside the microwave, cobra style pop dispensers at the bar. Maintain food contact surfaces in a clean condition. Correct By: 21-Nov-2013 |
| 4-903.11 (A-B), (D) / EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE USE ARTICLES Core Item Corrected During Inspection To go containers were found are being improperly stored on the floor in the kitchen. Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor. Action Taken: The to go containers were placed on the shelving by the entrance to the kitchen by the dining room. |
| 5-205.11 / USING A HANDWASHING SINK Priority Foundation Item The dish room handsink being used for storage of sauce cups during inspection and is unavailable for proper handwashing. A rolling cart is positioned in front of the handsink also. Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Correct By: 21-Nov-2013 |
| 6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Repeat Soap not available at food employee handwash sink in the dishroom. Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 21-Nov-2013 |
| FL 289.2129 / Certification of managerial employee under program accredited by American national standards institute; rules. Core Item Repeat There is an absence of a serve safe certified manager at this food service establishment. Utilize the list of serve safe certified manager course information that was left on your bulletin board in the kitchen. Correct By: 05-Dec-2013 |
| Comments |
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| Todays inspection was an operational routine inspection. This facility was without power for 4 days. All foods that required mechanical refrigeration and freezing were transferred to Foxtown. Foxtown is another restaurant. Work on your cooling procedures (this was not found in violation)!!!! The violations cited today were discussed with the PIC. Correct the violations as notyed in this report. A follow up inspection shall be conducted to verify the correction the violations pertaining to the LACK of a serve safe certified manager and the lack of an asterisk on the menu for the salmon. Proof of the correction of these violations may be sent to the area sanitarian via FAX 810-257-3125 or E-MAIL cgreen@gchd.us by 12/5/2013. |