Oakland County Health Inspection

City Establishment Name
Lake Orion 20 FRONT STREET
Lake Orion AMERICAN LEGION POST 233
Lake Orion BEACON SQUARE ORION
Lake Orion BROADWAY GRILL

Lake Orion CHECKERS DRIVE THRU
Lake Orion CHECKERS DRIVE THRU
Lake Orion CULVERS
Lake Orion CULVERS

Lake Orion CULVERS
Lake Orion CULVERS
Lake Orion CULVERS
Lake Orion CULVERS
Lake Orion CULVERS
Lake Orion CULVERS

Lake Orion CULVERS
Lake Orion FORK N PINT LAKE ORION
Lake Orion HONEST TO GOODNESS BREAKFAST & SMOOTHIES

Lake Orion HUNGRY HOWIES PIZZA #66
Lake Orion JERSEY MIKES SUBS

Lake Orion KENTUCKY FRIED CHICKEN/PIZZA HUT
Lake Orion LAKE ORION UNITED METHODIST CHURCH
Lake Orion LEOS CONEY ISLAND

Lake Orion LOCKHARTS BBQ #2 LLC


Lake Orion MEDITERRANEAN STATION
Lake Orion ORION TOWNSHIP COMMUNITY CENTER
Lake Orion PANDA HOUSE
Lake Orion PITA WAY
Lake Orion POTBELLY SANDWICH SHOP
Lake Orion RIO ON MAIN

Lake Orion SAGEBRUSH CANTINA
Lake Orion SALA THAI BK

Lake Orion SHADRACH, MESHACH & A BEAN TO GO
Lake Orion SIMPLY MARCELLA
Lake Orion STARBUCKS COFFEE #2485
Lake Orion SUBWAY
Lake Orion SUBWAY
Lake Orion VALENTINO'S

Lake Orion WINE SOCIAL
Novi City AIRTIME TRAMPOLINE PARK

Novi City AJISHIN RESTAURANT

Novi City APPLEBEES #8086
Novi City ARDIANAS RESTAURANT
Novi City ASCENSION BREWING COMPANY

Novi City ATHENIAN CONEY



Novi City ATI ELECTRONICS LLC
Novi City AUNTIE ANNES/CINNABON
Novi City AUNTIE ANNES/CINNABON
Novi City AUNTIE ANNES CINNABON CAFE

Novi City AUNTIE ANNES SOFT PRETZELS
Novi City AUNTIE ANNES SOFT PRETZELS
Novi City A&W
Novi City A&W
Novi City A&W
Novi City A&W
Novi City BAR LOUIE

Novi City BAR LOUIE
Novi City BAR LOUIE
Novi City BAR LOUIE
Novi City BAR LOUIE
Novi City BASIC ASIAN MART BISTRO OF GRACE
Novi City BATL - BACKYARD AXE THROWING LEAGUE
Novi City BAWARCHI BIRYANI POINT

Novi City BD'S MONGOLIAN GRILL
Novi City BENITOS PIZZA
Novi City BIG BOY #32

Novi City BIG TOMMYS PARTHENON
Novi City BLAZE FAST FIRED PIZZA #1015

Novi City BLUE RIBBON RESTAURANTS NOVI LLC

Novi City BONEFISH GRILL LLC

Novi City BORDER CANTINA

Novi City BRIGHTMOOR CHRISTIAN CHURCH
Novi City BUDDYS PIZZA
Novi City BURGER 21 OF NOVI

Novi City CAFE BISTRO NORDSTROM TWELVE OAKS MA
Novi City CALIFORNIA PIZZA KITCHEN
Novi City CARRABBA'S ITALIAN GRILL

Novi City CATHOLIC CENTRAL HIGH SCHOOL

Novi City CDC - COOPER STANDARD

Novi City CHARLEYS PHILLY STEAKS
Novi City CHERRY BLOSSOM JAPANESE RESTAURANT


Novi City CHICKPEA & OLIVE
Novi City CHILIS GRILL & BAR 95

Novi City CHINA CROWN


Novi City CHIPOTLE MEXICAN GRILL #2840
Novi City CHIPOTLE MEXICAN GRILL #2840
Novi City CHUCK E CHEESE 331
Novi City CITY OF NOVI DEPT PARK & REC

Novi City COLDSTONE CREAMERY/FRANKIE'S ICE CREAM OF NOVI
Novi City COLDSTONE CREAMERY/FRANKIE'S ICE CREAM OF NOVI
Novi City CORPORATE DINING CONCEPTS
Novi City COTTAGE INN PIZZA
Novi City COUNTRY INN & SUITES

Novi City COURTYARD BY MARRIOTT

Novi City DAE JANG KUEM


Novi City DAIRY QUEEN
Novi City DAIRY QUEEN
Novi City DIAMOND JIM BRADYS OF NOVI

Novi City DORTCH SUBWAY NINE NOVI LLC #86
Novi City DORTCH SUBWAY NINE NOVI LLC #86

Novi City DOUBLETREE NOVI WPS NOVI LLC
Novi City DRAGON BREATH

Novi City ELLA MAE POWER PARK CONCESSION
Novi City EL MARIACHI

Novi City EMAGINE NOVI

Novi City FARM GRILL


Novi City FIREHOUSE SUBS
Novi City FIREHOUSE SUBS
Novi City FOX RUN VILLAGE/FIRESIDE KITCHEN

Novi City FRESH HEALTHY
Novi City FRUITGURT
Novi City FUMI JAPANESE RESTAURANT

Novi City GATSBYS
Novi City GATSBYS
Novi City GATSBYS
Novi City GATSBYS
Novi City GATSBYS
Novi City GATSBYS
Novi City GATSBYS
Novi City GATSBYS
Novi City GATSBYS
Novi City GATSBYS

Novi City GENJI JAPANESE STEAKHOUSE
Novi City GENJI JAPANESE STEAKHOUSE COMMISSARY
Novi City GRACE SHARING CLUB LLC
Novi City GUIDOS PIZZA NOVI
Novi City HAAGEN DAZS ICE CREAM AND YOGURT

Novi City HANON SYSTEMS

Novi City HAPPY SUSHI


Novi City HARMAN/CONTINENTAL CAFE LLC
Novi City HILTON GARDEN INN

Novi City HOLIDAY INN EXPRESS
Novi City HUNGRY HOWIES #544

Novi City HYATT PLACE AT THE SUBURBAN COLLECTION SHOWPLACE

Novi City I CE NY
Novi City I CE NY
Novi City I CE NY
Novi City IHOP RESTAURANT
Novi City IHOP RESTAURANT
Novi City ITC TRANSMISSION/CORPORATE DINING CONCEPTS
Novi City JERSEY MIKES SUBS
Novi City JETS PIZZA
Novi City JIMMY JOHNS

Novi City JIMMY JOHNS GOURMET SANDWICH

Novi City KERBY'S KONEY ISLAND


Novi City KERBYS KONEY ISLAND
Novi City LA HERRADURA MEXICAN GRILL AND BAR

Novi City LAKEVIEW BAR AND GRILL


Novi City LA VIE CUISINE LLC
Novi City LIFE CAFE
Novi City LIFE CAFE
Novi City LIFE CAFE
Novi City LIFE CAFE
Novi City LIFE CAFE
Novi City LIFE CAFE
Novi City LIFE CAFE
Novi City LITTLE CAESARS PIZZA #57

Novi City LITTLE CAESARS PIZZA #57
Novi City LUCKY STRIKE NOVI LLC
Novi City MAISANOS ITALIAN RESTAURANT
Novi City MCDONALDS

Novi City MCDONALDS #2013

Novi City MICHIGAN BEER COMPANY
Novi City MOES ON TEN



Novi City MOOSE PASTRY AND TEA

Novi City NEW ROYAL WALL
Novi City NEW ROYAL WALL
Novi City NOODLES AND COMPANY
Novi City NOODLES AND COMPANY
Novi City NOODLETOPIA

Novi City NOVI CHOPHOUSE

Novi City NOVI COFFEE AND TEA
Novi City NOVI COFFEE AND TEA
Novi City NOVI HIGH FOOD SERVICE
Novi City NOVI MEADOWS 6TH GRADE HOUSE
Novi City NOVI MIDDLE SCHOOL
Novi City NOVI MIDDLE SCHOOL
Novi City NOVI ROBIN INC
Novi City NOVI SENIOR CTR/NUTRITION PROGRAM

Novi City NOVI SIAM SPICY INC

Novi City NOVI TOWN PIZZA (DOMINOS)
Novi City NOVI UNITED METHODIST CHURCH

Novi City OISHI, RAMEN NOODLE & RICE BOWL
Novi City OISHI, RAMEN NOODLE & RICE BOWL
Novi City OLGAS KITCHEN #609
Novi City ON THE BORDER
Novi City OSUSHI OF NOVI

Novi City OUTBACK STEAKHOUSE
Novi City PANDA EXPRESS #2781
Novi City PARADISE PARK

Novi City PARKVIEW ELEMENTARY FOOD SERVICE
Novi City PENN STATION

Novi City PHO LUCKY
Novi City PHO LUCKY
Novi City PHO LUCKY
Novi City PHO LUCKY
Novi City PHO LUCKY
Novi City PHO LUCKY
Novi City PHO LUCKY

Novi City PHO LUCKY
Novi City PHO LUCKY
Novi City PHO LUCKY
Novi City PHO LUCKY
Novi City PHO LUCKY
Novi City PHO LUCKY
Novi City PICASSO CAFE INC

Novi City PINKBERRY
Novi City PINKBERRY
Novi City POWERHOUSE CAFE
Novi City POWERHOUSE CAFE
Novi City PRETZEL PEDDLER OF 12 OAKS INC

Novi City PRIMANTI BROS

Novi City PRIMOS PIZZA




Novi City PROVIDENCE PARK HOSPITAL LOWER LEVEL KITCHEN
Novi City PROVIDENCE PARK SENIOR LIVING
Novi City PUTTING EDGE
Novi City QDOBA MEXICAN EATS #2823
Novi City QDOBA MEXICAN EATS #2823
Novi City READ A LATTE CAFE
Novi City RED LOBSTER #0389


Novi City RENAISSANCE BARONETTE/TOASTED OAK

Novi City RESIDENCE INN

Novi City RIKI SUSHI

Novi City ROJO MEXICAN BISTRO
Novi City RUBYS CAFE
Novi City RUBY TUESDAY #7632
Novi City SANDERS CANDY AND DESSERT SHOP
Novi City STARBUCKS COFFEE #20398

Novi City STARBUCKS COFFEE CO #2424
Novi City STAYBRIDGE SUITES NOVI


Novi City STELLAR HOSPITALITY NOVI LLC DBA HOMEWOOD SUITES

Novi City STEVE AND ROCKY'S
Novi City SUBWAY #21254

Novi City SUBWAY SANDWICHES & SALADS
Novi City SUKI HANA OF TWELVE OAKS INC

Novi City SUSHI CAFE
Novi City SUSHI ONE JAPANESE RESTAURANT
Novi City S V TEMPLE
Novi City TACO BELL #31393

Novi City TACO BELL 3783

Novi City TAI PEI 101
Novi City TGI FRIDAYS #1591


Novi City THE CHEESECAKE FACTORY RESTAURANTS
Novi City THE GRAND DINER
Novi City THREE DAYS GOURMET

Novi City TIM HORTONS
Novi City TOWNEPLACE SUITES BY MARRIOTT INTERNATIONAL

Novi City TROPICAL SMOOTHIE CAFE

Novi City TUBBYS GRILLED SUBMARINES

Novi City WALTONWOOD AT TWELVE OAKS


Novi City WASABI JAPANESE SUSHI HIBACHI STEAKHOUSE




Novi City WELLBRIDGE OF NOVI
Novi City WENDYS
Novi City WENDYS
Novi City WENDYS
Novi City WENDYS

Novi City WENDYS
Novi City WENDYS
Novi City WENDYS
Novi City WENDYS
Novi City X GOLF NOVI
Novi City YA HALA GOURMET



Novi City YANFENG AUTOMOTIVE INTERIORS CONTINENTAL CAFE

Novi City YLE OF TWELVE OAKS INC
Novi City YOGURT CITY
Novi City ZOUP
Novi City ZOUP
Novi City ZOUP

Novi City ZOUP
Novi City ZOUP
Novi City ZOUP
Novi City ZOUP
Novi City ZOUP
Novi City ZOUP

Novi City ZOUP
Novi City ZOUP
Novi City ZOUP
Novi City ZOUP
Novi City ZOUP

Address Inspection Type Inspection Date Food Code Food Law
20 FRONT STREET Follow-up 02/07/19
20 FRONT STREET Routine 01/24/19 2-401.11
164 S BROADWAY Routine 03/06/19 4-602.11
101 SCRIPPS RD Article IV Follow U01/03/19
101 SCRIPPS RD Routine 12/20/18 3-302.12
101 SCRIPPS RD Routine 12/20/18 289.2129

717 BROWN RD Routine 01/18/19 5-203.14
717 BROWN RD Routine 01/18/19 5-501.17
4963 INTER PARK DRIVE N Follow-up 01/03/19
4963 INTER PARK DRIVE N Routine 12/20/18 4-602.13


51 N BROADWAY Routine 01/09/19 2-401.11
1166 S LAPEER RD Follow-up 01/08/19
1166 S LAPEER RD Routine 12/19/18 2-401.11

195 N PARK BLVD Routine 02/07/19
606 LAPEER RD Routine 12/14/18 3-302.12

383 S BROADWAY Follow-up 02/01/19
140 E FLINT ST Routine 01/10/19

37 E FLINT ST Routine 02/27/19 2-401.11

37 E FLINT ST Routine 02/27/19 289.2129
37 E FLINT ST Routine 02/27/19 289.6149

415 S BROADWAY Routine 02/05/19
1335 JOSLYN Routine 02/01/19 6-501.12
179 N PARK BLVD Enforcement Follo 12/04/18
193 N PARK BLVD Routine 02/27/19
4911 S BALDWIN RD Routine 02/01/19 3-302.12

28 S BROADWAY Article IV Follow U01/15/19
28 S BROADWAY Routine 02/21/19 289.2129

16 W FLINT STREET Routine 01/31/19
34 S BROADWAY ST Routine 02/13/19
590 LAPEER Routine 01/11/19
181 N PARK BD Follow-up 01/04/19
181 N PARK BD Routine 12/07/18 5-402.11

44255 12 MILE RD Routine 01/15/19 4-302.12
44255 12 MILE RD Routine 01/15/19 4-501.17
44255 12 MILE RD Routine 01/15/19 4-601.11
44255 12 MILE RD Routine 01/15/19 4-904.11
44255 12 MILE RD Routine 01/15/19 7-201.11

44255 12 MILE RD Routine 01/15/19 7-202.12
42270 GRAND RIVER Routine 01/09/19 3-304.12

41600 10 MILE RD Enforcement Follo 03/01/19
41600 10 MILE RD Routine 02/04/19 2-401.11
41600 10 MILE RD Routine 02/04/19 3-202.15
41600 10 MILE RD Routine 02/04/19 4-602.13
41600 10 MILE RD Routine 02/04/19 289.2129
42000 GRAND RIVER AVE Follow-up 03/06/19

42000 GRAND RIVER AVE Routine 02/13/19 3-501.14
43324 11 MILE RD Enforcement Follo 01/08/19 3-302.11

43324 11 MILE RD Routine 12/20/18 3-302.11
43324 11 MILE RD Routine 12/20/18 3-303.11
43324 11 MILE RD Routine 12/20/18 3-307.11
43324 11 MILE RD Routine 12/20/18 3-501.13
43324 11 MILE RD Routine 12/20/18 4-202.16

43324 11 MILE RD Routine 12/20/18 4-501.11
43324 11 MILE RD Routine 12/20/18 4-501.12
43324 11 MILE RD Routine 12/20/18 4-602.11
43324 11 MILE RD Routine 12/20/18 4-703.11
43324 11 MILE RD Routine 12/20/18 6-201.11

43324 11 MILE RD Routine 12/20/18 6-501.110
26999 MEADOWBROOK Routine 01/28/19 3-306.11
27304 B NOVI RD Routine 02/05/19 6-501.12
27304 B NOVI RD Routine 02/05/19 7-201.11
27470 NOVI RD Follow-up 01/31/19
27470 NOVI RD Routine 01/18/19 4-203.12
27470 NOVI RD Routine 01/18/19 5-402.11
27470 NOVI RD Routine 01/18/19 6-501.12
27470 NOVI RD Routine 01/18/19 7-201.11

27500 NOVI RD Routine 01/14/19 7-201.11
27500 NOVI RD Routine 01/14/19 289.2129
27288 NOVI ROAD FC101 Routine 01/11/19 2-401.11
44375 12 MILE Routine 02/26/19 3-302.12

44375 12 MILE Routine 02/26/19 3-501.13
44375 12 MILE Routine 02/26/19 4-202.16
44375 12 MILE Routine 02/26/19 4-602.13
44375 12 MILE Routine 02/26/19 7-201.11
25750 NOVI RD Complaint 12/19/18
25750 NOVI RD Routine 02/06/19 3-501.16
25750 NOVI RD Routine 02/06/19 4-501.11
25750 NOVI RD Routine 02/06/19 4-501.114
25750 NOVI RD Routine 02/06/19 5-202.12
25750 NOVI RD Routine 02/06/19 5-203.14
25750 NOVI RD Routine 02/06/19 5-205.15
25750 NOVI RD Routine 02/06/19 5-402.11
44175 W. 12 MILE RD F141-142 Routine 02/25/19 6-501.18
25750 NOVI RD Routine 01/29/19 4-903.11
25750 NOVI RD Routine 01/29/19 5-202.12

25750 NOVI RD Routine 01/29/19 6-501.114
25750 NOVI RD Routine 01/29/19 7-201.11
25750 NOVI RD Routine 01/29/19 7-202.12
25750 NOVI RD Routine 01/29/19 289.2129
43155 MAIN ST Follow-up 12/11/18
24270 NOVI RD Article IV Follow U12/18/18
20800 HAGGERTY RD Complaint 02/26/19
20800 HAGGERTY RD Enforcement Follo 12/13/18
20800 HAGGERTY RD Routine 02/25/19 3-101.11

40380 GRAND RIVER AV Routine 03/05/19 4-601.11
26401 NOVI ROAD Enforcement Follo 03/04/19
26401 NOVI ROAD Follow-up 02/08/19

26401 NOVI ROAD Routine 01/08/19 4-602.13
43350 CRESCENT BD Routine 12/17/18 3-501.16

43304 W 11 MILE RD Follow-up 02/12/19
43304 W 11 MILE RD Routine 01/15/19 3-501.16
43304 W 11 MILE RD Routine 01/15/19 4-101.11
43304 W 11 MILE RD Routine 01/15/19 4-601.11
43304 W 11 MILE RD Routine 01/15/19 5-205.15
43304 W 11 MILE RD Routine 01/15/19 5-402.11

43304 W 11 MILE RD Routine 01/15/19 289.2129
21420 NOVI RD Enforcement Follo 01/14/19
21420 NOVI RD Routine 12/17/18 2-401.11
21420 NOVI RD Routine 12/17/18 3-202.15
21420 NOVI RD Routine 12/17/18 3-302.11
21420 NOVI RD Routine 12/17/18 3-501.16
21420 NOVI RD Routine 12/17/18 4-101.11
21420 NOVI RD Routine 12/17/18 4-501.11

21420 NOVI RD Routine 12/17/18 5-205.11
21420 NOVI RD Routine 12/17/18 5-402.11
21420 NOVI RD Routine 12/17/18 6-501.12
40800 W 13 MILE RD Routine 02/26/19 3-202.15
40800 W 13 MILE RD Routine 02/26/19 4-602.11
40800 W 13 MILE RD Routine 02/26/19 4-904.11
40800 W 13 MILE RD Routine 02/26/19 7-201.11
44225 12 MILE RD Routine 02/25/19 3-101.11
44225 12 MILE RD Routine 02/25/19 3-501.19
44225 12 MILE RD Routine 02/25/19 5-205.15
44225 12 MILE RD Routine 02/25/19 5-402.11
44225 12 MILE RD Routine 02/25/19 7-201.11
26425 NOVI RD Routine 02/01/19 2-401.11
26425 NOVI RD Routine 02/01/19 3-501.18
26425 NOVI RD Routine 02/01/19 5-202.12
26425 NOVI RD Routine 02/01/19 5-205.11

26425 NOVI RD Routine 02/01/19 6-501.110
26425 NOVI RD Routine 02/01/19 7-102.11
26425 NOVI RD Routine 02/01/19 7-204.11
27866 NOVI ROAD Enforcement Follo 03/04/19
43455 W OAKS DR Routine 01/17/19 3-302.11
43455 W OAKS DR Routine 01/17/19 3-501.16
43455 W OAKS DR Routine 01/17/19 4-204.11
43455 W OAKS DR Routine 01/17/19 5-205.11

43455 W OAKS DR Routine 01/17/19 5-205.15
43455 W OAKS DR Routine 01/17/19 6-301.12
43455 W OAKS DR Routine 01/17/19 6-501.110
43455 W OAKS DR Routine 01/17/19 7-102.11
43455 W OAKS DR Routine 01/17/19 7-208.11
27225 WIXOM RD Enforcement Follo 01/08/19
27225 WIXOM RD Routine 12/14/18 3-305.11
27225 WIXOM RD Routine 12/14/18 4-601.11

27225 WIXOM RD Routine 12/14/18 4-602.13
27225 WIXOM RD Routine 12/14/18 4-903.11
27225 WIXOM RD Routine 12/14/18 6-501.12
27225 WIXOM RD Routine 12/14/18 7-201.11
39550 ORCHARD HILL Routine 12/10/18 3-101.11

27294 NOVI RD Routine 02/27/19 3-302.11
27294 NOVI RD Routine 02/27/19 3-304.12
27294 NOVI RD Routine 02/27/19 3-304.14
27294 NOVI RD Routine 02/27/19 5-205.11
27294 NOVI RD Routine 02/27/19 6-501.110
27294 NOVI RD Routine 02/27/19 7-208.11
43588 WEST OAKS DRIVE Enforcement Follo 12/03/18 3-101.11

43588 WEST OAKS DRIVE Enforcement Follo 12/18/18
43588 WEST OAKS DRIVE Routine 02/20/19 3-101.11


22208 NOVI RD Complaint 02/14/19 4-601.11

22208 NOVI RD Routine 01/17/19 3-202.15
22208 NOVI RD Routine 01/17/19 3-304.12
22208 NOVI RD Routine 01/17/19 4-501.12
22208 NOVI RD Routine 01/17/19 4-502.11
22208 NOVI RD Routine 01/17/19 4-602.13
22208 NOVI RD Routine 01/17/19 4-903.11

22208 NOVI RD Routine 01/17/19 4-904.11
22208 NOVI RD Routine 01/17/19 5-205.11
22208 NOVI RD Routine 01/17/19 6-501.14
43345 CRESCENT BLVD Complaint 02/11/19
43345 CRESCENT BLVD Routine 02/08/19 6-501.12
44275 12 MILE Routine 12/13/18 3-501.17
44275 12 MILE Routine 12/13/18 3-501.18
44275 12 MILE Routine 12/13/18 4-602.11
44275 12 MILE Routine 12/13/18 4-602.13
44275 12 MILE Routine 12/13/18 5-205.15
45175 10 MILE RD Routine 12/13/18 4-602.13
45175 10 MILE RD Routine 12/13/18 6-501.14
45175 10 MILE RD Routine 12/13/18 7-201.11

44175 12 MILE RD Routine 12/17/18 2-401.11
44175 12 MILE RD Routine 12/17/18 3-101.11
30020 CABOT DR Follow-up 01/11/19
30020 CABOT DR Routine 12/18/18 3-101.11
30020 CABOT DR Routine 12/18/18 3-304.14
30020 CABOT DR Routine 12/18/18 3-501.14
30020 CABOT DR Routine 12/18/18 3-501.15
30020 CABOT DR Routine 12/18/18 3-501.16
30020 CABOT DR Routine 12/18/18 4-501.11
30020 CABOT DR Routine 12/18/18 6-301.11
41758 W 10 MILE RD Routine 02/07/19 3-302.12
41758 W 10 MILE RD Routine 02/07/19 3-304.12
41758 W 10 MILE RD Routine 02/07/19 3-501.17
41758 W 10 MILE RD Routine 02/07/19 6-501.110
41758 W 10 MILE RD Routine 02/07/19 289.6152
21625 HAGGERTY RD Follow-up 02/21/19

42700 11 MILE RD Follow-up 02/07/19
42700 11 MILE RD Routine 01/15/19 3-305.11
42700 11 MILE RD Routine 01/15/19 4-601.11
42700 11 MILE RD Routine 01/15/19 4-703.11
42700 11 MILE RD Routine 01/15/19 4-903.11

42700 11 MILE RD Routine 01/15/19 7-201.11
42700 11 MILE RD Routine 01/15/19 289.2129
39743 GRAND RIVER AV Enforcement Follo 01/10/19 5-205.11


43271 CRESCENT BLVD Enforcement Follo 01/09/19


42100 CRESCENT BLVD Follow-up 12/11/18
27500 NOVI RD #16/17 Follow-up 02/01/19
27500 NOVI RD #16/17 Routine 01/16/19 2-301.14
27500 NOVI RD #16/17 Routine 01/16/19 3-304.12
27500 NOVI RD #16/17 Routine 01/16/19 3-304.14
27500 NOVI RD #16/17 Routine 01/16/19 4-302.12

27500 NOVI RD #16/17 Routine 01/16/19 4-302.14
27500 NOVI RD #16/17 Routine 01/16/19 4-903.11
27500 NOVI RD #16/17 Routine 01/16/19 5-205.11
27500 NOVI RD #16/17 Routine 01/16/19 289.6152
45175 10 MILE RD Routine 12/13/18 3-101.11
31150 NOVI RD Routine 02/20/19 4-501.17
31150 NOVI RD Routine 02/20/19 5-203.14

31150 NOVI RD Routine 02/20/19 5-402.11
44425 W 12 MILE RD Routine 12/10/18 3-302.11
44425 W 12 MILE RD Routine 12/10/18 4-602.13
44425 W 12 MILE RD Routine 12/10/18 4-904.11
44425 W 12 MILE RD Routine 12/10/18 5-202.12
44425 W 12 MILE RD Routine 12/10/18 5-203.14
44425 W 12 MILE RD Routine 12/10/18 5-205.15

44425 W 12 MILE RD Routine 12/10/18 5-402.11
44425 W 12 MILE RD Routine 12/10/18 6-202.15
44425 W 12 MILE RD Routine 12/10/18 6-303.11
44425 W 12 MILE RD Routine 12/10/18 6-501.12
44425 W 12 MILE RD Routine 12/10/18 7-102.11
30990 BECK RD Routine 01/22/19 2-301.14

30990 BECK RD Routine 01/22/19 2-401.11
30990 BECK RD Routine 01/22/19 6-501.12

30990 BECK RD Routine 01/22/19 7-102.11
41100 FOX RUN Routine 03/07/19 3-306.11
41100 FOX RUN Routine 03/07/19 4-601.11
41100 FOX RUN Routine 03/07/19 5-202.13
41100 FOX RUN Routine 03/07/19 5-402.11
41100 FOX RUN Routine 03/07/19 6-301.12
41100 FOX RUN Routine 03/07/19 6-501.110
41100 FOX RUN Routine 03/07/19 7-102.11
41100 FOX RUN Routine 03/07/19 289.2129

27302 NOVI RD Follow-up 02/25/19 7-208.11
27302 NOVI RD Routine 02/07/19 3-101.11
27302 NOVI RD Routine 02/07/19 3-202.15
27302 NOVI RD Routine 02/07/19 4-501.11
27302 NOVI RD Routine 02/07/19 5-204.11
27302 NOVI RD Routine 02/07/19 6-501.12
27302 NOVI RD Routine 02/07/19 7-201.11
24271 NOVI RD Routine 01/10/19 4-202.11
24271 NOVI RD Routine 01/10/19 4-501.11
24271 NOVI RD Routine 01/10/19 4-501.12
24271 NOVI RD Routine 01/10/19 4-601.11

24271 NOVI RD Routine 01/10/19 4-602.12
24271 NOVI RD Routine 01/10/19 4-602.13
24271 NOVI RD Routine 01/10/19 6-501.12
45701 GRAND RIVER AV Complaint 02/19/19

27155 S KAREVICH DR Article IV Follow U01/28/19 289.2129
27145 S KAREVICH DR Article IV Follow U01/25/19
25750 NOVI RD Routine 01/04/19 289.2129
27304 NOVI RD Routine 12/21/18 3-305.11

27304 NOVI RD Routine 12/21/18 4-602.11
27304 NOVI RD Routine 12/21/18 5-205.11
27304 NOVI RD Routine 12/21/18 6-501.110
27304 NOVI RD Routine 12/21/18 7-201.11
39600 LEWIS DR Follow-up 01/31/19
39600 LEWIS DR Routine 01/03/19 3-304.12
39600 LEWIS DR Routine 01/03/19 4-602.12

39600 LEWIS DR Routine 01/03/19 4-602.13
39600 LEWIS DR Routine 01/03/19 5-205.11
39600 LEWIS DR Routine 01/03/19 5-402.11
39600 LEWIS DR Routine 01/03/19 6-303.11
41766 10 MILE RD Routine 12/17/18 4-601.11

41766 10 MILE RD Routine 12/17/18 4-601.11
41766 10 MILE RD Routine 12/17/18 4-602.13
41766 10 MILE RD Routine 12/17/18 5-202.12
41766 10 MILE RD Routine 12/17/18 5-205.11
41766 10 MILE RD Routine 12/17/18 5-402.11
41766 10 MILE RD Routine 12/17/18 6-202.13
41766 10 MILE RD Routine 12/17/18 6-301.12
41766 10 MILE RD Routine 12/17/18 6-303.11

41766 10 MILE RD Routine 12/17/18 6-501.111
41766 10 MILE RD Routine 12/17/18 7-201.11
41766 10 MILE RD Routine 12/17/18 289.2129
41766 10 MILE RD Routine 12/17/18 289.6152
30001 CABOT DRIVE Routine 12/10/18 3-304.14
27355 CABARET DRIVE Enforcement Follo 02/11/19
27355 CABARET DRIVE Enforcement Follo 03/08/19
27355 CABARET DRIVE Routine 01/22/19 3-101.11

39675 12 MILE RD Routine 03/07/19 3-305.11
39675 12 MILE RD Routine 03/07/19 3-306.11
39675 12 MILE RD Routine 03/07/19 4-302.14
39675 12 MILE RD Routine 03/07/19 7-201.11
24265 NOVI RD Routine 12/12/18 4-501.114

24265 NOVI RD Routine 12/12/18 4-501.12
24265 NOVI RD Routine 12/12/18 6-501.14

27500 NOVI RD Routine 01/17/19 3-304.12
27500 NOVI RD Routine 01/17/19 7-102.11

27500 NOVI RD Routine 01/17/19 7-201.11
43317 E GRAND RIVER Enforcement Follo 12/05/18 3-302.11
43317 E GRAND RIVER Enforcement Follo 12/17/18
27175 ENERGY WAY Routine 01/08/19 4-501.11
26425 NOVI RD Routine 02/22/19 4-302.11
26425 NOVI RD Routine 02/22/19 4-602.12
26425 NOVI RD Routine 02/22/19 4-602.13
26425 NOVI RD Routine 02/22/19 6-501.111
39711 GRAND RIVER AV Article IV Follow U01/10/19

31204 BECK RD Follow-up 01/28/19
31204 BECK RD Routine 01/14/19 2-301.14
31204 BECK RD Routine 01/14/19 4-601.11
31204 BECK RD Routine 01/14/19 5-402.11

31204 BECK RD Routine 01/14/19 6-202.15
31204 BECK RD Routine 01/14/19 7-201.11
27680 NOVI RD Enforcement Follo 01/02/19 3-302.11
27680 NOVI RD Routine 12/13/18 3-302.11
27680 NOVI RD Routine 12/13/18 4-101.19

27680 NOVI RD Routine 12/13/18 4-202.16
27680 NOVI RD Routine 12/13/18 4-601.11
27680 NOVI RD Routine 12/13/18 4-602.12
27680 NOVI RD Routine 12/13/18 6-501.12

27680 NOVI RD Routine 12/13/18 7-202.12
43444 W OAKS DR (D-102) Complaint 01/03/19
43444 W OAKS DR (D-102) Enforcement Follo 12/10/18 3-302.11
43444 W OAKS DR (D-102) Enforcement Follo 01/03/19
47690 GRAND RIVER Enforcement Follo 01/07/19

43393 13 MILE RD Routine 01/16/19 3-101.11
43393 13 MILE RD Routine 01/16/19 3-302.11

43393 13 MILE RD Routine 01/16/19 3-501.17
43393 13 MILE RD Routine 01/16/19 4-601.11
43393 13 MILE RD Routine 01/16/19 6-201.11
43393 13 MILE RD Routine 01/16/19 6-501.114
43393 13 MILE RD Routine 01/16/19 6-501.12
43393 13 MILE RD Routine 01/16/19 289.2129

41490 GRAND RIVER Follow-up 12/20/18
40000 HIGH POINT DR Enforcement Follo 01/11/19
40000 HIGH POINT DR Routine 12/20/18 2-401.11
40000 HIGH POINT DR Routine 12/20/18 289.2129
41527 W 10 MILE RD Routine 03/08/19 2-401.11

41527 W 10 MILE RD Routine 03/08/19 6-501.110
44325 12 MILE RD Routine 02/08/19 3-302.12
44325 12 MILE RD Routine 02/08/19 3-501.16
44325 12 MILE RD Routine 02/08/19 4-601.11
44325 12 MILE RD Routine 02/08/19 4-602.13
44325 12 MILE RD Routine 02/08/19 6-501.110
44325 12 MILE RD Routine 02/08/19 6-501.18
44325 12 MILE RD Routine 02/08/19 289.2129
26139 NOVI RD Routine 02/07/19 4-601.11
26139 NOVI RD Routine 02/07/19 6-301.12
26139 NOVI RD Routine 02/07/19 7-202.12
26139 NOVI RD Routine 02/07/19 289.2129
42665 W 12 MILE RD Complaint 12/28/18

21050 HAGGERTY RD Enforcement Follo 01/29/19

39455 10 MILE RD Routine 01/24/19 2-301.14
39455 10 MILE RD Routine 01/24/19 3-304.12

39455 10 MILE RD Routine 01/24/19 3-501.13
39455 10 MILE RD Routine 01/24/19 3-501.15
39455 10 MILE RD Routine 01/24/19 3-501.17
39455 10 MILE RD Routine 01/24/19 4-602.11

39455 10 MILE RD Routine 01/24/19 4-903.11
39455 10 MILE RD Routine 01/24/19 5-402.11
39455 10 MILE RD Routine 01/24/19 6-202.12
39455 10 MILE RD Routine 01/24/19 6-501.12

39455 10 MILE RD Routine 01/24/19 289.2129

31178 BECK RD Complaint 01/31/19
31178 BECK RD Complaint Follow 02/26/19
26425 NOVI RD Routine 02/21/19 4-204.112
26425 NOVI RD Routine 02/21/19 6-301.12
44175 W 12 MILE RD Routine 12/20/18 3-302.11
44175 W 12 MILE RD Routine 12/20/18 3-304.12

44175 W 12 MILE RD Routine 12/20/18 3-305.11
44175 W 12 MILE RD Routine 12/20/18 4-302.14
44175 W 12 MILE RD Routine 12/20/18 4-602.11
44175 W 12 MILE RD Routine 12/20/18 7-201.11
27000 KAREVICH Article IV Follow U12/05/18
27000 KAREVICH Routine 02/26/19 3-203.12

24062 TAFT RD Article IV Follow U02/26/19
25299 TAFT RD Article IV Follow U02/21/19
49000 11 MILE RD Follow-up 12/05/18 4-501.15

43436 W OAKS DR Follow-up 01/07/19
43436 W OAKS DR Routine 12/17/18 3-501.16
43436 W OAKS DR Routine 12/17/18 3-501.17
43436 W OAKS DR Routine 12/17/18 4-101.11
43436 W OAKS DR Routine 12/17/18 4-601.11
43436 W OAKS DR Routine 12/17/18 5-202.13
43436 W OAKS DR Routine 12/17/18 5-205.11

43436 W OAKS DR Routine 12/17/18 6-301.11
43436 W OAKS DR Routine 12/17/18 289.2129
41728 10 MILE RD Routine 01/09/19 3-501.16
41728 10 MILE RD Routine 01/09/19 4-402.11
41728 10 MILE RD Routine 01/09/19 4-501.11
41728 10 MILE RD Routine 01/09/19 5-202.12

41671 10 MILE RD Routine 12/06/18 4-904.11
41671 10 MILE RD Routine 12/06/18 289.2129
43155 MAIN ST #203 Enforcement Follo 01/02/19 289.2129
43155 MAIN ST #203 Enforcement Follo 01/23/19
47960 GRAND RIVER Complaint 02/08/19
41563 10 MILE RD Routine 02/15/19 4-501.11
41563 10 MILE RD Routine 02/15/19 4-601.11
41563 10 MILE RD Routine 02/15/19 5-205.11
41563 10 MILE RD Routine 02/15/19 6-202.15

41563 10 MILE RD Routine 02/15/19 7-201.11
26150 NOVI RD - STE 400 Routine 12/11/18 4-601.11
45799 GRAND RIVER Enforcement Follo 02/15/19

45799 GRAND RIVER Routine 01/24/19 289.2129
45825 11 MILE RD Article IV Follow U02/22/19
24274 NOVI Follow-up 02/15/19
24274 NOVI Routine 02/01/19 4-202.11
24274 NOVI Routine 02/01/19 4-602.13

39777 GRAND RIVER AV Enforcement Follo 02/13/19


27500 NOVI RD Routine 01/11/19 3-501.16
27500 NOVI RD Routine 01/11/19 4-903.12
44125 12 MILE Routine 12/07/18 4-602.12
44125 12 MILE Routine 12/07/18 6-501.18
27500 NOVI RD Routine 01/24/19 2-103.11
27500 NOVI RD Routine 01/24/19 3-501.16
27500 NOVI RD Routine 01/24/19 4-501.11

27500 NOVI RD Routine 01/24/19 6-501.11
27500 NOVI RD Routine 01/24/19 6-501.12
43335 CRESCENT BLVD Enforcement Follo 01/25/19 3-501.16
43335 CRESCENT BLVD Enforcement Follo 01/25/19 6-501.110

24330 MEADOWBROOK RD Routine 01/22/19 2-401.11




47601 GRAND RIVER Follow-up 12/06/18
47400 HERITAGE DR Routine 02/01/19 3-305.11
44225 12 MILE Routine 02/05/19 6-301.11
45255 10 MILE RD Complaint 12/06/18

27760 NOVI RD Routine 12/11/18 3-501.16
27760 NOVI RD Routine 12/11/18 4-402.11
27760 NOVI RD Routine 12/11/18 4-601.11
27760 NOVI RD Routine 12/11/18 4-903.11
27760 NOVI RD Routine 12/11/18 5-402.11
27760 NOVI RD Routine 12/11/18 6-201.11

27760 NOVI RD Routine 12/11/18 6-301.12
27790 NOVI RD Routine 01/30/19 3-501.16
27790 NOVI RD Routine 01/30/19 4-501.11
27790 NOVI RD Routine 01/30/19 4-602.13
27790 NOVI RD Routine 01/30/19 4-903.11
27790 NOVI RD Routine 01/30/19 6-501.14

27790 NOVI RD Routine 01/30/19 6-501.18
27790 NOVI RD Routine 01/30/19 7-201.11
27477 CABARET DR Enforcement Follo 01/07/19
27477 CABARET DR Routine 12/12/18 3-304.12

42165 W 14 MILE RD Routine 12/13/18 2-301.12
42165 W 14 MILE RD Routine 12/13/18 2-301.14
42165 W 14 MILE RD Routine 12/13/18 3-101.11
42165 W 14 MILE RD Routine 12/13/18 3-301.11
42165 W 14 MILE RD Routine 12/13/18 3-603.11
42165 W 14 MILE RD Routine 12/13/18 4-501.114
42165 W 14 MILE RD Routine 12/13/18 4-602.13

42165 W 14 MILE RD Routine 12/13/18 6-501.12
42875 GRAND RIVER AVE Complaint 12/07/18
26750 PROVIDENCE PKWY Follow-up 12/05/18
39581 12 MILE RD Routine 02/08/19 3-101.11
39581 12 MILE RD Routine 02/08/19 4-703.11
39581 12 MILE RD Routine 02/08/19 5-402.11
39581 12 MILE RD Routine 02/08/19 6-201.11
27678 NOVI RD Routine 03/06/19 5-402.11
27855 Cabot Dr Routine 12/07/18

27795 NOVI RD Routine 12/11/18 5-402.11
42151 14 MILE RD Routine 02/28/19 4-501.11
42151 14 MILE RD Routine 02/28/19 5-202.12
42151 14 MILE RD Routine 02/28/19 5-402.11
27000 PROVIDENCE PKWY Follow-up 03/05/19
27000 PROVIDENCE PKWY Routine 02/08/19 2-402.11


27000 PROVIDENCE PKWY Routine 02/08/19 289.2113
26150 TOWN CENTER DR Enforcement Follo 02/20/19
26150 TOWN CENTER DR Follow-up 02/05/19
26150 TOWN CENTER DR Routine 01/17/19 3-304.14

43150 GRAND RIVER AV Complaint 01/03/19
30720 BECK RD Routine 01/16/19 6-202.11
30720 BECK RD Routine 01/16/19 6-301.12

30720 BECK RD Routine 01/16/19 6-501.12
43432 W OAKS DR Routine 12/12/18 4-202.11
43432 W OAKS DR Routine 12/12/18 4-601.11
43432 W OAKS DR Routine 12/12/18 4-602.11
43432 W OAKS DR Routine 12/12/18 6-501.12
27300 NOVI Routine 01/07/19 4-601.11
27300 NOVI Routine 01/07/19 4-602.11

27300 NOVI Routine 01/07/19 5-205.15
27300 NOVI Routine 01/07/19 6-501.111
27202 NOVI RD Routine 12/10/18 6-501.14
45003 PONTIAC TRAIL Article IV Follow U02/13/19
45003 PONTIAC TRAIL Routine 02/05/19 3-302.11
26233 TAFT RD Routine 12/08/18 3-305.11
26233 TAFT RD Routine 12/08/18 4-101.11
26233 TAFT RD Routine 12/08/18 6-305.11
31172 BECK RD Follow-up 01/04/19 6-301.12

31172 BECK RD Routine 12/14/18 2-402.11
31172 BECK RD Routine 12/14/18 3-101.11
31172 BECK RD Routine 12/14/18 5-502.11
31172 BECK RD Routine 12/14/18 6-301.11
31172 BECK RD Routine 12/14/18 6-501.12

44125 12 MILE RD Article IV Follow U02/27/19
43200 CRESCENT BD Complaint 01/14/19
43200 CRESCENT BD Complaint Follow 12/18/18
43200 CRESCENT BD Follow-up 02/12/19


27500 NOVI ROAD Complaint 02/13/19
27500 NOVI ROAD Complaint 03/07/19 5-501.115
39555 ORCHARD HILLS PLACE Follow-up 12/05/18

47296 CITYGATE DR Routine 12/12/18 3-302.15

42600 W 11 MILE RD Routine 01/04/19 3-101.11
42600 W 11 MILE RD Routine 01/04/19 3-501.16
42600 W 11 MILE RD Routine 01/04/19 4-501.11
42600 W 11 MILE RD Routine 01/04/19 4-602.12

48975 GRAND RIVER AVE Article IV Follow U02/14/19
48975 GRAND RIVER AVE Enforcement Follo 12/19/18

27475 HURON CR Routine 12/06/18 2-401.11
27475 HURON CR Routine 12/06/18 3-202.15

27475 HURON CR Routine 12/06/18 3-501.13
27475 HURON CR Routine 12/06/18 4-202.16
27475 HURON CR Routine 12/06/18 4-501.11
27475 HURON CR Routine 12/06/18 4-903.11
27475 HURON CR Routine 12/06/18 6-201.11
27475 HURON CR Routine 12/06/18 6-202.13

27475 HURON CR Routine 12/06/18 7-102.11




48300 11 MILE RD Routine 02/28/19 2-401.11
48300 11 MILE RD Routine 02/28/19 4-601.11
48300 11 MILE RD Routine 02/28/19 6-301.11
48300 11 MILE RD Routine 02/28/19 6-501.12
48300 11 MILE RD Routine 02/28/19 7-201.11
48300 11 MILE RD Routine 02/28/19 289.2129
26245 NOVI RD Routine 01/04/19 2-402.11
26245 NOVI RD Routine 01/04/19 3-101.11
26245 NOVI RD Routine 01/04/19 4-402.11
26245 NOVI RD Routine 01/04/19 4-602.13

26245 NOVI RD Routine 01/04/19 6-501.111
26245 NOVI RD Routine 01/04/19 6-501.12
26245 NOVI RD Routine 01/04/19 7-201.11
26245 NOVI RD Routine 01/04/19 7-202.12
44325 W 12 MILE RD Routine 12/12/18 4-602.11
26850 PROVIDENCE PARK WAY Enforcement Follo 02/01/19 3-501.16

26850 PROVIDENCE PARK WAY Routine 01/15/19 2-301.14


26850 PROVIDENCE PARK WAY Routine 01/15/19 289.2129
41935 W. TWELVE MILE RD Routine 12/07/18 4-904.11

27292 NOVI RD Routine 01/07/19 2-401.11
27292 NOVI RD Routine 01/07/19 3-501.16
27292 NOVI RD Routine 01/07/19 5-203.14
27292 NOVI RD Routine 01/07/19 6-501.111
27292 NOVI RD Routine 01/07/19 7-209.11
26060 INGERSOL DR Routine 12/05/18 3-202.15
27500 NOVI ROAD SPACE 109 Enforcement Follo 02/12/19
27500 NOVI ROAD SPACE 109 Enforcement Follo 02/27/19
27500 NOVI ROAD SPACE 109 Follow-up 01/31/19

27500 NOVI ROAD SPACE 109 Routine 01/11/19 3-501.17


Type Observations Code Requirements
Core Observed employee personal foods stored

All employee personal foods shall be stor
Core Observed cloth under clean dishes aboveIt is prohibited to use absorbant material
Priority Observed no backflow protector on hot waAll water systems shall be protected from
Core Observed soda nozzle behind bar with exc

All food contact surfaces shall be cleaned
Core Observed ceiling tiles in men's and wom The physical facility shall be maintained a
Core Observed ceiling tiles in men's and womeThe physical facility shall be cleaned at a
Core Observed oil and water bottles on cook l All working containers used to storre foo
Core Observed 2 cases of tomato juice on floorAll food shall be stored in a clean dry locat
Core Observed case of cups on floor in dry stoAlll single service items shall be stored in
Priority FoundaObserved one hand sink by coffee machine

All hand sinks shall be used for hand wash
Certification of managerial employee under program accredited by American Nati

_x000D_
289.2129 Certification of managerial employee under program accredited by Ame
Core Observed certified manager with expired ce
.
Core Observed open water bottle on shelf abovAll employee beverages shall be iin a cup
Core Observed dressing container used as scoo
All scoops shall have handles, and shall b
Priority FoundaObserved wiping cloth bucket in hand sinAll hand sinks shall be used for hand was
Priority FoundaObserved no soap at hand sink on cook liAll hand sinks shall be provided with a c
1). Observed no paper towels at hand
sink by salad top loader._x000D_
sink on cook line._x000D_
Priority Foundasink by back door. All hand sinks shall be provided with a co
Core Observed floor in walk-in freezer with exce

The physical facility shall be cleaned at a
Core Observed mop stored in mop sink. When not in use mops shall be hung to dry
Priority Observed shut off valve downstream of a It is prohibited to have shut off valve d
Core Observed no covered waste basket in uniAll restrooms used by women shall have
Nonfood-contact surfaces of equipment

shall be cleaned at a frequency
necessary to preclude accumulation of
soil residues._x000D_
Core Shelf under the dining room beverage mach
Priority FoundaNo hot water at the hand sink by the driv A handwashing sink shall be equipped to p
A plumbing system shall be installed to prevent backflow of a solid, liquid, or gas

Priority Unable to locate the ASSE 1022 on nonca
A plumbing system shall be: _x000D_

1) Back prep sink faucet leaks when the water
_x000D_
is turned on. _x000D_
2) Atmospheric vacuum breaker at mop sink (A) leaks
Repaired
when
according
the watertoislaw
turned
; P and
on. _x000D_
3) Prep sink by ice machine continually running
_x000D_ when water is turned off. _x000D_
Core 4) Left faucet at the three-compartment sink
(B) leaking
Maintained
wheninwater
good is
repair.
on.
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. _x000D_
Priority Insufficient air gap between the drain line
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._x000D_
Core Ventilation hood filter missing above the f
Plumbing fixtures such as handwashing

1) Floor drain and drain line from the sinks, toilets, and urinals shall be
lobby pop machine soiled. _x000D_ cleaned as often as necessary to keep
2) Floor drain and drain line from the them clean._x000D_
Core drive-through pop machine soiled.
Poisonous or toxic materials shall be stored so they can not contaminate food, eq
(A) Separating the poisonous or toxic materials by spacing or partitioning; and_x0
Priority Two chemical bottles with food on the wire(B) Locating the poisonous or toxic materials in an area that is not above food, eq
(A) Except as specified in ¶ (B) of this section, an employee shall eat, drink, or us
(B) A food employee may drink from a closed beverage container if the container
(1) The employee's hands; _x000D_
(2) The container; and _x000D_
(3) Exposed food ; clean equipment , utensils , and linens ; and unwrapped single
Core Observed open bottle of water on shelf ab
Priority FoundaObserved two pans of corned beef, one pa

All TCS ready-to-eat foods stored refrige
_x000D_
_x000D_
(A) A food specified in ¶ 3-501.17(A) or (B) shall be discarded if it: _x000D_
(1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), ex
(2) Is in a container or package that does not bear a date or day; P or _x000D_
(3) Is appropriately marked with a date or day that exceeds a temperature and tim
(B) Refrigerated, ready-to-eat, potentially hazardous food (time/temperature cont
Priority Observed one pan of cooked pulled pork in
(A) Equipment shall be maintained in a state of repair and condition that meets th
(B) Equipment components such as doors, seals, hinges, fasteners, and kick plat
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the c
Core Observed gasket on right reach-in cooler d
A) A handwashing sink shall be maintained so that it is accessible at all times for

(B) A handwashing sink may not be used for purposes other than handwashing. P
(C) An automatic handwashing facility shall be used in accordance with manufact
Priority FoundaObserved hand sink by dish machine use
Each handwashing sink or group of adjacent handwashing sinks shall be provide
_x000D_
(A) Individual, disposable towels; Pf_x000D_
(B) A continuous towel system that supplies the user with a clean towel; Pf or_x00
(C) A heated-air hand drying device; Pf or_x000D_
(D) A hand drying device that employs an air-knife system that delivers high veloc
Priority FoundaObserved no paper towels at hand sink in
Core Observed employee beverages stored abo

All employee beverages shall be stored b
Core Observed dish washer not wearing hair res

All food service employee working in a foo
Core Observed cini buns in stand-up freezer u All food shall be stored to prevent contam
Core Observed no thermometer in reach-in coolAll coolers storing TCS foods shall have
Priority FoundaObserved chlorine dish machine not sanitiAll kitchen and tableware shall be sanitiz
Priority FoundaObserved ice in hand sink by three compaAll hand sinks shall be used for hand was
Core Observed light under main hood burnt outAdequate lighting shall be provided through
Except for containers holding food that can be readily and unmistakably recogniz
_x000D_
_x000D_
Core Observed spray water bottle not labeled
(A) Cloths in-use for wiping food spills from tableware and carry-out containers th
(1) Maintained dry; and _x000D_
(2) Used for no other purpose. _x000D_
(B) Cloths in-use for wiping counters and other equipment surfaces shall be: _x00
(1) Held between uses in a chemical sanitizer solution at a concentration specifie
(2) Laundered daily as specified under ¶ 4-802.11(D). _x000D_
(C) Cloths in-use for wiping surfaces in contact with raw animal foods shall be ke
(D) Dry wiping cloths and the chemical sanitizing solutions specified in Subparag
(E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) o
(F) Single-use disposable sanitizer wipes shall be used in accordance with EPA-a
Core Wet wiping cloth on counter by prep sink.

Core Observed gaskets on reach-in cooler drawe
A) Except as specified in ¶ (B) of this section, cleaned and sanitized equipment, u
(1) In locker rooms; _x000D_
(2) In toilet rooms; _x000D_
(3) In garbage rooms; _x000D_
(4) In mechanical rooms; _x000D_
(5) Under sewer lines that are not shielded to intercept potential drips; _x000D_
(6) Under leaking water lines including leaking automatic fire sprinkler heads or u
(7) Under open stairwells; or _x000D_
(8) Under other sources of contamination. _x000D_
(B) Laundered linens and single-service and single-use articles that are packaged
Core Observed single service cups and bags sto
Priority FoundaNo Quat test strips available for three co A device used to measure concentration of
Priority Observed drain line on ice machine, and mi

A direct connection betwenn a sewer and f
Core Obsderved light in walk-in chicken cooler Adequet lighting shall be provided througho
Core Observed mop stored in mop wringer. When not in use mops shall be hing to dry
During pauses in food preparation or dispensing, food preparation and dispensing

_x000D_
(A) Except as specified under ¶ (B) of this section, in the food with their handles a
(B) In food that is not potentially hazardous (time/temperature control for safety fo
(C) On a clean portion of the food preparation table or cooking equipment only if
(D) In running water of sufficient velocity to flush particulates to the drain, if used
(E) In a clean, protected location if the utensils , such as ice scoops, are used on
(F) In a container of water if the water is maintained at a temperature of at least 5
Core Observed scoops in standing water in dipp
Food shall be protected from
contamination that may result from a
factor or source not specified under
Subparts 3-301 - 3-306. _x000D_
Core Observed containers of butter inside spla
1). Observed gasket on bottom left door
on four door cooler in wait area (A) Equipment shall be maintained in a state of repair and condition that meets th
torn._x000D_ (B) Equipment components such as doors, seals, hinges, fasteners, and kick plat
2). Observed gasket on stand-up cooer (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the c
Core at end of cook line torn.
The following non-food contact surfaces were observed with excessive soil build-up:_x000D_
1). Gaskets on reach-in coolers on cook line._x000D_
2). Both push carts in kitchen._x000D_
3). Outside of rice hot holder._x000D_ Nonfood-contact surfaces of equipment
4). Shelf above prep table in back corner shall
of kitchen._x000D_
be cleaned at a frequency
5). Handle on walk-in freezer._x000D_ necessary to preclude accumulation of
6). Frost build-up on condenser in walk-insoil
freezer._x000D_
residues._x000D_
Core
(A) A handwashing sink shall be maintained so that it is accessible at all times for
Priority FoundaObserved coffee stains in hand sink in wai
_x000D_
(B)
(A) A continuous
Dressing towel
rooms system
shall thatby
be used supplies the user with a clean towel; Pf or_x00
(C) A heated-air
employees if thehand drying regularly
employees device; Pf or_x000D_
(D) A hand
change drying
their device
clothes in thethat employs an air-knife system that delivers high veloc
Priority FoundaObserved no paper towels at hand sink inestablishment._x000D_
(B) Lockers or other suitable facilities
shall be used for the orderly storage of
employee clothing and other
possessions._x000D_
Core Observed cell phone on shelf with commerc
After use, mops shall be placed in a
position that allows them to air-dry
without soiling walls, equipment, or
supplies._x000D_
Core Observed mop stored on floor and in mop
_x000D_
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and_
(B) Locating the poisonous or toxic materials in an area that is not above food, eq
Priority Observed 409 spray cleaner stored with fo
(A) Except for medicines that are stored or displayed for retail sale, only those me
(B) Medicines that are in a food establishment for the employees' use shall be lab
_x000D_
_x000D_
Priority Observed bottle of Pamprin on shelf above
The following foods were observed in (1) The employee's hands; _x000D_
walk-in cooler not dated:_x000D_ (2) The container; and _x000D_
1). Large container of chicken and (3) Exposed food ; clean equipment , utensils , and linens ; and unwrapped single
Core Observed
broccoli employee
soup. beverage
Made 2/24 per on counter b
PIC._x000D_
2). pan of cooked chicken made 2/26
per PIC._x000D_
3). Pan of cooked sausage. made 2/26
Priority Foundaper PIC. All TCS ready-to-eat foods stored refrige
A) Equipment that is fixed because it is not easily movable shall be installed so th
(1) Spaced to allow access for cleaning along the sides, behind, and above the e
(2) Spaced from adjoining equipment, walls, and ceilings a distance of not more t
(3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage
(B) Counter-mounted equipment that is not easily movable shall be installed to al
(1) Sealed; or _x000D_
(2) Elevated on legs as specified under ¶ 4-402.12(D). _x000D_
Core Observed wall and drain board not sealed
A chemical sanitizer used in a sanitizing solution for a manual or mechanical ope
_x000D_
(A) A chlorine solution shall have a minimum temperature based on the concentra
mg/L pH 10 or less_x000D_
°C (°F) pH 8 or less_x000D_
°C (°F) _x000D_
25 - 49 49 (120) 49 (120) _x000D_
50-99 38 (100) 24 ( 75) _x000D_
100 13 ( 55) 13 ( 55) _x000D_
_x000D_
(B) An iodine solution shall have a: _x000D_
(1) Minimum temperature of 20°C (68°F), P _x000D_
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer s
(3) Concentration between 12.5 mg/L and 25 mg/L; P _x000D_
(C) A quaternary ammonium compound solution shall: _x000D_
(1) Have a minimum temperature of 24°C (75°F), P _x000D_
(2) Have a concentration as specified under § 7-204.11 and as indicated by the m
(3) Be used only in water with 500 mg/L hardness or less or in water having a har
(D) If another solution of a chemical specified under ¶¶ (A) - (C) of this section is
(E) If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium
_x000D_
1). Observed water pitcher in hand sink _x000D_
Priority Observed
at chlorine
end of cook dish machine not saniti
line._x000D_
2). Observed sanitizing bucket in hand A) A handwashing sink shall be maintained so that it is accessible at all times for
sink at lower bar._x000D_ (B) A handwashing sink may not be used for purposes other than handwashing. P
3). Observed coffee stains in hand sink (C) An automatic handwashing facility shall be used in accordance with manufact
Priority Foundaat upstairs wait station.
_x000D_
Priority FoundaObserved no paper towels at hand sink at
The light intensity shall be:_x000D_
_x000D_
(A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the
(B) At
(A) least 215
Dressing lux (20
rooms foot
shall becandles):
used by _x000D_
(1) At a surface
employees if thewhere food isregularly
employees provided for consumer self-service such as buffets
(2) Inside
change equipment
their clothes insuch
the as reach-in and under-counter refrigerators; and_x000
(3) At a distance of 75 cm (30 inches) above the floor in areas used for handwash
establishment._x000D_
(C) Lockers
(B) At least 540 lux (50
or other foot candles)
suitable facilities at a surface where a food employee is work
Core Observed light under main hood burnt outshall be used for the orderly storage of
possessions._x000D_
Working containers used for storing
Core Observed jacket stored on top of bulk spi poisonous or toxic materials such as
cleaners andfacilities
(A) Physical sanitizers taken
shall from bulkas often as necessary to keep them clean.
be cleaned
supplies
(B) Exceptshall
for be clearlythat
cleaning andisindividually
necessary due to a spill or other accident, cleaning
Core Observed wall soiled between wall and dra identified with the common name of the
material. Pf_x000D_
Priority FoundaObserved two spray cleaner bottles in up
_x000D_
Priority Observed stainless steal cleaner stored w
_x000D_
_x000D_
289.2129 Certification of managerial employee under program accredited by Ame
_x000D_
_x000D_
Core Observed no proof of allergen training.
Priority Observed cooked to order eggs on brunch289.6149 Definitions; satisfaction of sect

Core Observed walll by spray arm by dish machi
The physical facility shall be cleaned at a
Core Observed bulk oregano container on sub All working containers used to store food
(A) Except as specified in ?? (B) and (C) of this section, food shall be protected fr
(1) In a clean, dry location; _x000D_
(2) Where it is not exposed to splash, dust, or other contamination; and _x000D_
(3) At least 15 cm (6 inches) above the floor. _x000D_
(B) Food in packages and working containers may be stored less than 15 cm (6 i
(C) Pressurized beverage containers, cased food in waterproof containers such a
Core Observed bulk flour, sugar, and salt cont
Core gasket on bottom drawer of cooler of top l

Core Observed gasket on two door freezer at en
(A) Single-service and single-use articles and cleaned and sanitized utensils shal
(B) Knives, forks, and spoons that are not prewrapped shall be presented so that
(C) Except as specified under ? (B) of this section, single-service articles that are
Core Observed tin carry-out pans on cook line Working containers used for storing
poisonous or toxic materials such as
cleaners and sanitizers taken from bulk
supplies shall be clearly and individually
identified with the common name of the
material. Pf_x000D_
Priority FoundaObserved spray cleaner bottle in dish w
_x000D_
Priority Observed coffee pot cleaner stored above
(A) Except as specified in ¶¶ (B) and (C) of this section, food shall be protected fr
Core Observed cases of fries and onion rings o
Except as specified in ¶ (D) of this section, potentially hazardous food (time/temp

_x000D_
(A) Under refrigeration that maintains the food temperature at 5o C (41o F) or les
(B) Completely submerged under running water: _x000D_
(1) At a water temperature of 21o C (70o F) or below, _x000D_
(2) With sufficient water velocity to agitate and float off loose particles in an overfl
(3) For a period of time that does not allow thawed portions of ready-to-eat food t
(4) For a period of time that does not allow thawed portions of a raw animal food
(a) The time the food is exposed to the running water and the time needed for p
(b) The time it takes under refrigeration to lower the food temperature to 5o C (41
1). Observed garlic butter with 2/18 (C) As part of a cooking process if the food that is frozen is: _x000D_
discard date on it. PIC stated it was (1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or _x000D_
made 2/20 and old date was not (2) Thawed in a microwave oven and immediately transferred to conventional coo
Core Observed shrimp, and fish in standing wat(D) Using any procedure if a portion of frozen ready-to-eat food is thawed and pre
removed._x000D_
2). Observed large containers of salsa
and gravy without date. PIC stated they
Priority Foundawere made 2/20 All TCS ready-to-eat foods stored refrige
(A) A food specified in ¶ 3-501.17(A) or (B) shall be discarded if it: _x000D_
(1) Exceeds the temperature and time combination specified in ¶ 3-501.17(A), ex
1). Observed container of marinade (2) Is in a container or package that does not bear a date or day; P or _x000D_
marked with 2/10 discard date._x000D_ (3) Is appropriately marked with a date or day that exceeds a temperature and tim
2). Observed house made blue cheese (B) Refrigerated, ready-to-eat, potentially hazardous food (time/temperature cont
Priority dressing marked with 2/17 discard date.
Core Observed gasket on reach-in cooler of top
_x000D_
Priority Observed spray bottle of Windex stored wi

_x000D_
_x000D_
Core No certified manager certificate provided 289.2129 Certification of managerial employee under program accredited by Ame
Core Observed two open bottles of water on sus

All employee beverages shall be in a cup w
Priority Observed colander of rice cooling beside When cooling TCS foods foods shall be rap
Priority Observed sushi rice using time as a a pubWhen using time as a public health control
Core Observed cloth under small grill by coolerIt is prohibited to use absorbant material
Priority FoundaObserved spoons and dumping in hand sink

All hand sinks shall be used for hand was
Core ]Observed drip trays of exhaust hood ventAll intake and exhaust vents shall be clean
Food employees may not contact
exposed, ready to eat foods with their
Priority Observed water line to new Nu-Vu Oven w bare hands
All water and shall
systems use
shall besuitable
protected from
utensils, such as deli
Food employees shalltissue, spatulas,
wear hair restraints such as hats, hair coverings or nets, b
Core Employees working with food and clean eq tongs, single service gloves, or
dispensing equipment. _x000D_
Priority Operator scooped ice out of the ice mach
1) Raw shrimp (145F) next to cooked
seafood in the reach-in cooler._x000D_ Food shall be protected from cross contamination by: separating raw animal food
2) Raw veal (145F) next to lasagna and a) (TOP) Ready to eat foods; _x000D_
mushrooms in the reach-in b) Unwashed produce; _x000D_
cooler._x000D_ Food shall
c) Shell be protected
eggs, from beef, pork, and lamb (145F); _x000D_
seafood, whole
3) Raw whole meat (145F) next to contamination
d) Pooled eggs, byground
storingmeats,
food: 1) in a meats, mechanically tenderized meats (1
injected
Priority prosciutto in the reach-in cooler. clean, dry location;
e) (BOTTOM) 2) where
Poultry, stuffeditmeats/fish/poultry
is not (165F).
exposed to splash,
Cloths in-use dust,counters
for wiping or other and other equipment surfaces shall be held betw
Core Wiping cloth bucket 1) containing soap, 2 contamination; and 3) at least six inches
above the floor._x000D_
Core Soda syrup boxes stored on the floor in
(A) Cooling shall be accomplished in accordance with the time and temperature b
Priority FoundaAlfredo sauce at 97-110F cooling on the sh
must be stored
Food temperature in containers
measuring that are: 1) safe; 2) durable, corrosion-resista
devices
Priority Soup stored inside an orange home depotthat are scaled only in Fahrenheit shall
be accurate to ±2°F in the
intended_x000D_
Priority FoundaMetal stem thermometer reading 19F in an Equipment
range of use.shall be maintained in a state
of good repair._x000D_
Core Walk-in freezer door in poor repair, does
Priority Milk steaming wand at the espresso machi

Equipment food-contact surfaces and utens
No backflow prevention device on the
water line for the:_x000D_
1) Rethermalizer pasta cooker,_x000D_
2) Non-carbonated water line of
beverage dispensing machine and soda A plumbing system shall be installed to prevent backflow of a solid, liquid, or gas
Priority guns.
Priority FoundaOperator filled and dumped container insiA) A handwashing sink shall be maintained
Insufficient air gap between the drain A direct connection may not exist
line and the floor drain at the:_x000D_ between the sewage system and a drain
1) Steam table,_x000D_ originating from equipment in which
2) Ice well next to steam table,_x000D_ food, portable equipment, or utensils are
3) Ceiling
1) Rethermalizer pasta
soiled with cooker,_x000D_
spider webs in the placed. _x000D_
Priority 4) Ice machine.
basement storage room above the soda
syrup boxes._x000D_
2) Floor soiled under the steam
Core table/reach-in cooler center cook line. Physical facilities shall be cleaned as of
Food shall be safe,
(A) Separating unadulterated
the poisonous , and,
or toxic materials by spacing or partitioning; and_x0
Priority Bottles of soap stored between clean equias (B)specified
Locating under § 3-601.12,
the poisonous honestly
or toxic materials in an area that is not above food, eq
presented.P _x000D_
Priority One bottle of alcohol with numerous flies A f test kit or other device that accurately
measures the concentration in mg/L of
Priority FoundaNo metal stem thermometer provided. sanitizing solutionsmeasuring
Food temperature shall be provided.
devices Pf
shall
_x000D_
Priority FoundaNo chlorine strips available for the saniti
(A) Separating the poisonous or toxic materials by spacing or partitioning; and_x0
Priority Chemical spray bottles above drinks by th(B) Locating the poisonous or toxic materials in an area that is not above food, eq
Priority FoundaMetal stem thermometer unable to be locFood temperature measuring devices shall
Priority FoundaNo detergent available for use at three-c When used for warewashing, the wash compa
Priority FoundaOne pizza cutter and one pair of tongs st Equipment food-contact surfaces and utens
1) Plastic forks and spoons in serving
container left of cash register observed
with food-contact surfaces facing
up._x000D_
2) Plastic utensils in upright holders on
storage rack left of three-compartment
sink observed with food-contact
Core surfaces facing up. Single-service and single-use articles and
1) Can of stainless steel cleaner stored directly next to box of straws next to rightmost turbochef oven in concession._x000
2) Two packages of multi-surface chemical wipes stored on shelf directly on top of nacho cheese packages and above righ
Priority 3) Several chemical spray bottles stored directly
Poisonous
nextortotoxic
single-use
materials
coffee
shall
cupbelids
storand above single-use coffee pods on sh
Priority Bottle of multi-purpose & glass cleaner Poisonous or toxic materials shall be used
_x000D_
Core 1.) Observed one container of utensils sto
Linens and napkins may not be used in

contact with food unless they are used
to line a container for the service of
foods and the linens and napkins are
replaced each time the container is
refilled for a new consumer . _x000D_
Core 1. Observed linens stored in direct contact
Core 1.) Observed no sanitizer bucket stored in(2) Laundered daily
Food may not be stored: _x000D_
_x000D_
(A) In locker rooms; _x000D_
(B) In toilet rooms; _x000D_
(C) In dressing rooms; _x000D_
(D) In garbage rooms; _x000D_
(E) In mechanical rooms; _x000D_
(F) Under sewer lines that are not shielded to intercept potential drips; _x000D_
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or
(H) Under open stairwells; or _x000D_
(I) Under other sources of contamination. _x000D_
Core Observed one box of onions stored below
Potentially hazardous food (time/temperature control for safety food ) shall be ma

(1) At 57o C (135o F) or above, except that roasts cooked to a temperature and f
(2) At 5ºC (41ºF) or less. P _x000D_
Priority Observed the following food improperly ho
Observed the following containers of potentially hazardous foods with no facility use by date mark in the two door reach in
_x000D_ Ready-to-eat, potentially hazardous food (time/temperature control for safety food
Priority FoundaNote: Observed the noted item on 1/9/19
Potentially hazardous food (time/temperature control for safety food ) before cook
Observed time as a public health control (1) Written procedures shall be prepared in advance, maintained in the food esta
improperly used at the sushi bar with (a) Methods of compliance with Subparagraphs (B)(1) -(3) or C)(1)-(5) of this sec
more than four hours given for the noted (b) Methods of compliance with § 3-501.14 for food that is prepared, cooked, and
items (cooked shrimp/cooked Time ¿ maximum up to 4 hours (B) If time temperature control is used as the pub
vegetables). Observed the noted items (1) The food shall have an initial temperature of 5ºC (41ºF) or less when removed
time marked (5 hrs, 10:30am-3:30pm). (2) The food shall be marked or otherwise identified to indicate the time that is 4 h
_x000D_ (3) The food shall be cooked and served, served at any temperature if ready-to-e
_x000D_ (4) The food in unmarked containers or packages, or marked to exceed a 4-hour
Priority
Observed the following soiled items (A) Equipment food-contact surfaces and utensils shall be cleaned: _x000D_
stored with clean equipment in the ware (1) Except as specified in ¶ (B) of this section, before each use with a different typ
washing area: 1.) Two bowls. 2.) Three (2) Each time there is a change from working with raw foods to working with read
food containers. 3.) Two serving (3) Between uses with raw fruits and vegetables and with potentially hazardous fo
utensils. _x000D_ (4) Before using or storing a food temperature measuring device; P and _x000D_
_x000D_ (5) At any time during the operation when contamination may have occurred. P _
Priority
_x000D_
Priority Observed the following chemicals improperl
Priority FoundaOne pair of tongs hung with clean equipme

Core Tile floor not smooth and easily cleanableFloors, floor coverings, walls, wall cover
Core Floor areas underneath fixed equipment in

Physical facilities shall be cleaned as o
Core Employee drinks observed being stored ne

An employee shall eat, drink or use any f
Priority FoundaTwo dented cans observed stored with inta

Food packages shall be in good condition a
Core Area in-between grills used to collect foo Nonfood-contact surfaces of equipment sha
Core The certified foodservice manager¿s certiBeginning January 14, 2017 and every 5 ye
Cooked potentially hazardous food shall
be cooled: _x000D_
(1) Within 2 hours from 57ºC (135ºF) to
21ºC (70°F); P and _x000D_
(2) Within a total of 6 hours from 57ºC
(135ºF) to 5ºC (41°F) or less. P
_x000D_
Priority A whole pork roast and a whole corned beef
(A) Cooling shall be accomplished in accordance with the time and temperature c
(1) Placing the food in shallow pans; Pf _x000D_
(2) Separating the food into smaller or thinner portions; Pf _x000D_
(3) Using rapid cooling equipment ; Pf _x000D_
(4) Stirring the food in a container placed in an ice water bath; Pf _x000D_
(5) Using containers that facilitate heat transfer; Pf _x000D_
(6) Adding ice as an ingredient; Pf or _x000D_
(7) Other effective methods. Pf _x000D_
(B) When placed in cooling or cold holding equipment , food containers in which f
(1) Arranged in the equipment to provide maximum heat transfer through the con
Single-service
(2) and single-use
Loosely covered, articles
or uncovered if protected from overhead contamination as s
Priority FoundaA whole pork roast and a whole corned beef and cleaned and sanitized utensils shall
be handled, displayed, and dispensed
Priority The concentration of the chlorine sanitiz so Thethat contamination
concentration of food-sanitizer
of chlorine and lip- so
contact surfaces is prevented. _x000D_
Core Silverware
A in an
broken floor tileorganizer were not
was observed arran
(1) near
the bar glass dish machine and in the
kitchen (2) in front of the top loading
Priority The drain lineunit._x000D_
refrigeration originating in the drink d A direct connection may not exist between
(3) The epoxy floor paint in the walk-in
refrigeration unit was worn and exposing Except as specified under § 6-201.14 and except for antislip floor coverings or ap
Core the porous concrete below.
Poisonous or toxic materials shall be:_x000D_
_x000D_
(A) Used according to: _x000D_
(1) Law and this Code,_x000D_
(2) Manufacturer's use directions included in labeling, and, for a pesticide, manuf
Priority No-pest strips were in-use (1) behind the
Packaged and unpackaged food shall be protected from cross contamination by s
_x000D_
The following instances of potential cross Beef,
contamination
veal, lamb,was
goat,
observed
pork, seafood,
in the walk-in
bacon,refrigeration
shell eggs ~unit:_x000D_
required cooking temp
(1) Raw cryo-packed beef steaks were stored Ground
nextbeef,
to cooked
groundkielbasa._x000D_
pork, ground lamb, gyro meat ~ required cooking temperatu
(2) Raw fish was stored next to a pan of washed
Chicken, whole
turkey,
cucumbers
ground turkey
and green
~ required
peppers._x000D_
cooking temperature 165F. _x000D_
(3) Raw shell eggs were stored next to several
The food
pansrequiring
of lemona rice
cooler
soup._x000D_
cooking temperature shall be stored above and/or aw
Priority (4) A Lexan container of cut iceberg lettuce was stored on a case of raw ground beef and next to a case of raw sausage.

_x000D_
(2) With sufficient water velocity to agitate and float off loose particles in an ove
(3) For a period of time that does not allow thawed portions of ready-to-eat food
(4) For a period of time that does not allow thawed portions of a raw animal foo
(a) The time the food is exposed to the running water and the time needed f
(b) The time it takes under refrigeration to lower the food temperature to 5o C
(C) As part of a cooking process if the food that is frozen is: _x000D_
(1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or _x000D_
(2) Thawed in a microwave oven and immediately transferred to conventional c
(D) Using any procedure if a portion of frozen ready-to-eat food is thawed and pre
Core Three whole beef briskets were thawing in
Potentially hazardous food shall be maintained outside of the temperature dange

(1) maintaining an internal food temperature of 41F or lower when holding food co
Priority A whole raw beef brisket was holding at 46
(2) maintaining an internal food temperature of 135F or higher when holding food
_x000D_
(1) Raw fish was stored next to tuna saladBeef,
in theveal,
reach-in
lamb,section
goat, pork,
of theseafood,
top loading
bacon,
refrigeration
shell eggsunit
~ required
on the cookline.
cooking _x000
temp
(2) Raw shell eggs were stored next to cooked
Ground potatoes
beef, ground
in the walk-in
pork, ground
refrigeration
lamb, gyro
unit._x000D_
meat ~ required cooking temperatu
(3) Raw sausage was stored next to rice soup
Chicken,
in the
turkey,
walk-in
ground
refrigeration
turkey ~unit._x000D_
required cooking temperature 165F. _x000D_
(4) Raw sausage was stored next to commercial
The food packaged
requiringcooked
a coolerbacon
cookingin refrigeration
temperatureunit._x000D_
shall be stored above and/or aw
Priority (5) Pita bread was stored on top of raw sausage in the refrigeration unit.
After use as a medium for cooling the

exterior surfaces of food such as melons
or fish , packaged foods such as canned
beverages , or cooling coils and tubes of
equipment , ice may not be used as food
. P _x000D_
Priority A sealed bottle of drinking water was store

contamination that may result from a
factor or source not specified under
Subparts 3-301 - 3-306. _x000D_
Core The upper edge of the opening to the ice
Potentially hazardous food shall be thawed: _x000D_

_x000D_
(2) With sufficient water velocity to agitate and float off loose particles in an ove
(3) For a period of time that does not allow thawed portions of ready-to-eat food
(4) For a period of time that does not allow thawed portions of a raw animal foo
(a) The time the food is exposed to the running water and the time needed f
(b) The time it takes under refrigeration to lower the food temperature to 5o C
(2) Thawed in a microwave oven and immediately transferred to conventional c
(D) Using any procedure if a portion of frozen ready-to-eat food is thawed and pre
Core A bus tub of frozen raw beef roasts were
Nonfood-contact surfaces shall be free

of unnecessary ledges, projections, and
crevices, and designed and constructed
to allow easy cleaning and to facilitate
maintenance._x000D_
Core Clean linen was stored on shelving next t
Equipment shall be maintained in a
good state of repair and condition that
meets the requirements specified under
Parts 4-1 and 4-2. _x000D_
Core A plastic third pan was observed under the
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._x000D_
Core The cutting surface of several cutting bo
Food-contact equipment shall be clean

to sight and touch and
sanitized,_x000D_
(1) Within four hours after use,_x000D_
(2) Every four hour if in continuous use,
and_x000D_
(3) Anytime it may have become
contaminated._x000D_
Priority The food-contact surfaces of the deli slic
After being cleaned, equipment food-contact surfaces and utensils shall be saniti
_x000D_
Priority The heat sanitizing dish machine failed to(B) Hot water mechanical operations by being cycled through equipment that is s
Core The floor was not smooth and easily cleanFloors, floor coverings, walls, wall cover
Lockers or other suitable facilities shall
be used for the orderly storage of
possessions._x000D_
Core An employee mobile phone was observed on
Priority Unwashed apples in self-service area outs

Food on display shall be protected from co
Core Floor/wall junctures in front serving area Physical facilities shall be cleaned as o
Priority Spray bottle of cleaner, can of WD-40, thrPoisonous or toxic materials shall be stor
Priority FoundaUnit thermometer inside walk-in cooler di Ambient air and water temperature measuri
Priority Two drain lines from Freestyle beverage ma

A direct connection may not exist between
Core Floors and floor/wall junctures throughoutPhysical facilities shall be cleaned as o
Priority Two canisters of thermometer probe cleani

Poisonous or toxic materials shall be stor
Priority Wet wiping cloth bucket filled with quate Poisonous or toxic materials shall be stor
Core Facility has a certified manager with an ex289.2129 Certification of managerial empl
Core Bag of employee food items stored directlEmployee personal food and beverage shall
Priority Four bags of coleslaw in two-door uprightFood shall be safe, unadulterated, and ho
Priority Bag of vanilla soft-serve mix stored directFood shall be protected from cross-contam
1) Interior metal surface of one-door top-loading freezer between fryers and flat-top grill separating from top-loading door._
2) Handle for top-loading section of one-door freezer between fryers and flat-top grill missing._x000D_
Core 3) Gasket on left door of two-door upright Equipment
cooler severely
shall torn
be maintained
and separating
in a state
from door.
Except for containers holding food that can be readily and unmistakably recogniz
Core An unlabeled spray bottle of water used t
Potentially hazardous food
(time/temperature control for safety food
Nonfood-contact
) shall be thawed:surfaces
_x000D_shall be free
_x000D_
crevices, and designed
(B) Completely submergedandunder
constructed
Core A package of frozen cooked pork roast wasNonfood-contact
to allow easy
RUNNING surfaces
cleaning
water. andoftoequipment
facilitate
maintenance._x000D_
Core Cardboard was observed lining a shelf in necessary
th to preclude accumulation of
Core A whitish accumulation was observed on a s
_x000D_
Priority A box of dry glass cleaner packets was ob(B) Locating the poisonous or toxic materials in an area that is not above food, eq
Potentially hazard food shall be

maintained with an internal temperature
of 41F or lower when holding cold,
(1) The dish machine was not in good or_x000D_
repair, sanitizer solution dispensed was an internal temperature of 135F or
Priority Several
less
The thancases of shell
the minimum
concentration eggs, four large shigher when holding food hot.
acceptable
of the chlorine
concentration._x000D_
sanitizer solution dispensed from the
(2) The
dish walk-inwas
machine refrigeration
less than unit
the was not
Core holding food
minimum at 41Fconcentration
effective or below. of Equipment shall be maintained in good rep
50ppm chlorine._x000D_
_x000D_
Priority The concentration of chlorine sanitizer so
Priority FoundaThe hand sink in the front prep area did nA handwashing sink shall be equipped to p
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas
_x000D_
(A) Providing an air gap as specified under § 5-202.13 P ; or _x000D_
(B) Installing an approved backflow prevention device as specified under § 5-202
Priority A shut-off valve was installed downstrea
Priority The drain line originating from the ice makA direct connection may not exist between
Priority The drain line originating in the ice mak A direct connection may not exist between
Core Area around base of faucet of employee rPlumbing fixtures shall be cleaned as oft
Cleaned equipment and utensils, laundered linens, and single-service and single
(2) Where they are not exposed to splash, dust, or other contamination; and _x00
Core Several boxes of single use and single
A handwashing sink shall be equipped

to provide water at a temperature of at
least 38o C (100o F) through a mixing
valve or combination faucet. Pf _x000D_
Priority FoundaThe hot water handle of the faucet in wa
The premises shall be free of:_x000D_
_x000D_
(A) Items that are unnecessary to the
operation or maintenance of the
establishment such as equipment that is
nonfunctional or no longer used;
and_x000D_
(B) Litter._x000D_
Core Unnecessary equipment (refrigeration unit
(1) Three spray bottles of various

cleaners were next to clean glassware
near the bar._x000D_
(2) A canister off chaffer fuel was Poisonous or toxic materials shall be stored so they can not contaminate food, eq
observed on several bundles off _x000D_
napkins in the front catering equipment (A) Separating the poisonous or toxic materials by spacing or partitioning; P and_
Priority storage area. (B) Locating the poisonous or toxic materials in an area that is not above food, eq

_x000D_
Priority An aerosol can of insecticide, not labeled
all of the following food establishments shall employ a minimum of 1 managerial e

_x000D_
_x000D_
_x000D_
_x000D_
_x000D_
Core The certified food safety manager has le
(1) wo gallon containers of milk were

observed in the onion ring refrigeration
unit with expired [Feb 12, 2019]
manufacturers use-by dates._x000D_ Food shall be safe, unadulterated , and,
(2) Two quart containers of buttermilk as specified under § 3-601.12, honestly
were observed with expired [Feb 11, presented.P _x000D_
Priority 2019] manufacturer's use-by dates.
_x000D_
Beef, veal, lamb, goat, pork, seafood, bacon, shell eggs ~ required cooking temp
Ground beef,
Potentially ground
hazard foodpork,
shallground
be lamb, gyro meat ~ required cooking temperatu
Chicken, turkey,
maintained ground
with an turkey
internal ~ required cooking temperature 165F. _x000D_
temperature
The
of food
41F or requiring
lower when a cooler
holdingcooking
cold, temperature shall be stored above and/or aw
Priority Raw chicken was stored above raw fish in or_x000D_
an internal temperature of 135F or
higher when holding food hot._x000D_
Priority (1) Egg wash, and (2) two gallons of milk w
The cavities and door seals of
microwave ovens shall be cleaned at
Core The onion ring refrigeration unit was not least
Equipment
every shall be maintained
24 hours by using the in good rep
manufacturer's recommended cleaning
procedure. _x000D_
Core The interior of the microwave oven in the
The following nonfood-contact surfaces were observed soiled: _x000D_

(1)The interior shelving inside the two door reach-in onion ring refrigeration unit. _x000D_
(2)The exterior of the one door reach-in freezer on the cookline. _x000D_
(3) The exterior of the hot chocolate dispenser. _x000D_
(4) The counter under the juice dispenser.Nonfood-contact
_x000D_ surfaces of equipment
(5) The front of the soft drink dispenser. _x000D_
(6) The interior of the one door under-counter
necessary
freezer.
to_x000D_
preclude accumulation of
(7) The exterior of the milkshake mixer. _x000D_
Except as specified under §§ 7-207.12
Core (8) The exterior, between the doors in of the
andunder-counter refrigeration
7-208.11, employees shallunit in the server area.
store
their personal care items in facilities as
specified under ¶ 6-305.11(B)._x000D_
Core Acetaminophen pain reliever was stored oNonfood-contact surfaces of equipment
shall be kept free of an accumulation of
dust, dirt, food residue, and other debris.
_x000D_
Core The utensil drawer insert was not clean to
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas
_x000D_
(B) Installing an approved backflow prevention device as specified under § 5-202
Priority A shut-off valve [garden hose with spray
outer openings of a food establishment shall be protected against the entry of ins
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;_x000D
(2) Closed, tight-fitting windows; and_x000D_
(3) Solid, self-closing, tight-fitting doors._x000D_
Core The back doors of the facility were obser
(1) The floor under the cookline Physical facilities shall be cleaned as
equipment was soiled._x000D_ often as necessary to keep them
(2) The floor under the ice maker and clean._x000D_
Core ice cream freezer was soiled.
_x000D_
Priority A wiping cloth sanitizer bucket was obser (B) Locating the poisonous or toxic materials in an area that is not above food, eq
_x000D_
Priority A hot shot pest control device was observe
Core The front exterior surface of the drink di
A handwashing sink may not be used

for purposes other than handwashing. Pf
_x000D_
Priority FoundaHalf of a grape tomato, a tidbit of pineap

_x000D_
(A) Repaired according to law ; P and
_x000D_
(B) Maintained in good repair. _x000D_
Core The water filter mounted to the wall over
Priority The drain line originating in a beverage A direct connection may not exist between
A toilet room located on the premises

shall be completely enclosed and
provided with a tight-fitting and self-
closing door._x000D_
Core The door to the men's washroom did not fu

material. Pf_x000D_
Priority FoundaAn unlabeled working container of cleanse
Potentially hazardous foods shall be
held:_x000D_
A) 41F or below; or_x000D_
Priority Container of facility made ranch holding aB 135F and above.
Core The gasket of the two door cooler acrossEquipment shall be maintained in a state
Core Interior of the ice machine soiled with pin Equipment food-contact surfaces shall be
_x000D_
_x000D_
Core The faucet at the sink in the dish machinePlumbing
(B) Maintained in good
fixtures repair.
such as handwashing
sinks, toilets,
Poisonous or and
toxicurinals shallshall
materials be be
cleanedsoasthey
stored often
canasnot
necessary to keep
contaminate
them
food, clean._x000D_
equipment, utensils, linens, and
Core The drain line at the three compartment sisingle-service and single-use articles
by:_x000D_
_x000D_
(A) Separating the poisonous or toxic
Priority Spice container stored next to chemicals in materials by spacing or partitioning.

Priority Three potentially hazardous sauces were h
Materials that are used in the construction of utensils and food-contact surfaces o
_x000D_
(A) Safe; P _x000D_
(B) Durable, corrosion-resistant, and nonabsorbent; _x000D_
(C) Sufficient in weight and thickness to withstand repeated warewashing; _x000
(D) Finished to have a smooth, easily cleanable surface; and _x000D_
Priority A box of cedar planks distributed by "Gou(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and deco
Equipment food-contact surfaces and

utensils shall be clean to sight and
touch. Pf _x000D_
Priority FoundaKnives that were not clean were observe

_x000D_
_x000D_
Priority The plumbing system under the bar four co
Three drain lines originate in food equipment were directly connected to the sewage system. The drain lines originate in th
_x000D_
(1) Ice maker ice bin;_x000D_
(2) The ice maker evaporator;_x000D_
Priority (3) The water filter mounted to the wall next
A direct
to theconnection
ice maker. may not exist between
Core The certified food safety manager's certi Beginning January 14, 2017 and every 5 y
Core Employee beverage in cup with no lid or st

Employee personal food and beverage shall
Priority FoundaSix dented cans, several with severe damPackaging of food shall be in good condit
Priority Container of raw shrimp stored directly nex

Food shall be protected from cross-contam
Priority Cooked onions and peppers holding betwee

Except during preparation, cooking, or co
Priority Flat tostada shells and soft flour tortilla Materials used in the construction of ute
1) Ambient air temperature of walk-in cooler observed at 43 degrees F. Note: All food was observed holding at 41 degrees
Core 2) Interior metal shield of kitchen ice machine
Equipment
separating
shalland
be maintained
pulling forward
in a from
statetop interior surface of unit.
Priority FoundaEmployee observed filling red wet wiping A handwashing sink shall be maintained so
Priority Drain line of ice bin at bar observed hangiA direct connection may not exist between
Core Floor underneath cooking and refrigeratioPhysical facilities shall be cleaned as o
Priority FoundaOne can of marinara sauce with a severe Packaging of food shall be in good condit
Core Interior white shield of ice machine in caf Equipment such as ice bins and beverage d
Core Tray of single-use plastic utensils observeSingle-service and single-use articles and
1) Two boxes of chafing fuel canisters stored directly above containers of clean equipment in dry storage shelving in main
Priority 2) Canister of espresso machine cleaningPoisonous
tablets andorbottle
toxic of
materials
hand sanitizer
shall bestored
stor above clean linens and strawberry bev
Priority Carton of buttermilk in walk-in cooler wit Food shall be safe, unadulterated, and ho
Priority FoundaSeveral individually portioned cups of "B If time temperature control is used as the
Core Pressure vacuum breaker at mop sink obsA plumbing system shall be maintained in
Priority Drain line from ice bin in Bocce room hang

Priority In-use tongs placed in wet wiping cloth b Poisonous or toxic materials shall be stor
Core Two employee beverages stored on wire she

Ready-to-eat, potentially hazardous food bearing a date mark shall be held for a
Priority Container of crumbled goat cheese in walk
Priority FoundaHot water at men's restroom handsink anA handwashing sink shall provide water wi
Priority FoundaSeveral large items, including a wet wipinA handwashing sink shall be maintained so
Core Employee bag and clothing placed on botto Employeesanitizers
Chemical clothing and
andbelongings
other chemical
shall b
antimicrobials applied to food-contact
surfaces
1) Unlabeled spray bottle on left drain board shall
of main be used at a
three-compartment sink, containing Windex per person in charge._x00
Priority Founda2) Spray bottle on left drain board of mainconcentration
Working in accordance
three-compartment
containers of
sink with
cleaners
retaining
andthe
saniti
label of the previous contents (Orange For
manufacturer guidelines._x000D_
Priority Concentration of quaternary ammonium san
1) Two pairs of tongs hanging with clean

tongs on cookline oven handle soiled
with food residue._x000D_
2) Blade of table-mounted can opener
stored in bin of clean equipment on shelf
below prep table in produce prep area
Priority Foundasoiled with food residue. Equipment food-contact surfaces and utens
Priority FoundaNo paper towel available at handsink on cEach handwashing sink shall be provided w
Core Employee mobile phone stored on shelf ab

Employee clothing and belongings shall b
Priority FoundaUnlabeled spray bottle in chemical spray Working containers of cleaners and saniti
1) Bottle of soy sauce stored directly next to wet wiping cloth bucket containing quaternary ammonium sanitizing solution o
Priority 2) Bottle of hand sanitizer belonging to anPoisonous
employee or
stored
toxicdirectly
materials
on shall
top ofberear
storsection of ice machine.
Priority Containers of ground beef, ground sausage

1) Individual cups of half & half requiring refrigeration in metal pan left of handwashing sink in expo at 57 degrees F for one
Priority 2) Several portion control cups of fresh garlic
Except
andduring
oil mixture
preparation,
held in container
cooking, or
outside
co of temperature control in take-out ar
1) Gaps in ventilation hood filters above

grill on cookline._x000D_
2) One ventilation hood filter installed
Core horizontally above grill on cookline. Exhaust ventilation hood systems in food
Priority FoundaSeveral stacks of bowls and cooking equip

A handwashing sink shall be maintained so
1) Hot water handles on two-
compartment and one-compartment
culinary sinks in prep area
missing._x000D_
2) Basin of handsink in expo draining
Core slowly after use. A plumbing system shall be maintained in
Priority FoundaElectronic paper towel dispenser at handsEach handwashing sink shall be provided w
Core iPad used in food preparation stored dire Employee clothing and belongings shall b
Priority FoundaSpray bottle in chemical storage room labWorking containers of cleaners and saniti
Priority Boxes of single-service articles received iFirst aid supplies that are in a food estab
Core Boxes of food stored directly on floor of Food shall be protected from contamination
Priority FoundaBlade of knife stored in clean knife stora Equipment food-contact surfaces and utens
Core Interior bottom of microwave in dining areNon-food contact equipment surfaces shall
1) Container of single-service napkins

stored directly on floor of beverage
storage room._x000D_
2) Large cutting board stored with side
Core in contact with floor on front serving line. Clean equipment, utensils, linens, single-s
Core Floor of walk-in freezer soiled with buildu Physical facilities shall be cleaned as o
1) Canister of Clorox wipes stored directly next to box of single-use gloves and sleeve of portion control cups in Sub Stop._
Priority 2) Canister of chalkboard cleaner stored directly
Poisonous
nextortotoxic
box of
materials
single-use
shallgloves
be stor
on shelf above prep table on front serving
Priority Six bags of various cut leafy greens in w Food shall be safe, unadulterated, and ho
Priority FoundaUnderside of Kitchenaid tabletop mixer soiEquipment food-contact surfaces and utens
Core Coved base molding missing from floor/wal

In food establishments in which cleaning m
_x000D_
Ground beef, ground pork, ground lamb, gyro meat ~ required cooking temperatu
Chicken, turkey, ground turkey ~ required cooking temperature 165F. _x000D_
The food requiring a cooler cooking temperature shall be stored above and/or aw
Priority Raw bacon was observed on shelving in the
_x000D_
Core The ice scoop handle was laying in-contact
(2) Laundered daily as specified under ¶ 4-802.11(D). _x000D_
(C) Cloths in-use for wiping surfaces in contact with raw animal foods shall be ke
(D) Dry wiping cloths and the chemical sanitizing solutions specified in Subparag
(E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) o
(F) Single-use disposable sanitizer wipes shall be used in accordance with EPA-a
Core A wet cloth was holding between uses in
A handwashing sink may not be used for
purposes other than handwashing. Pf
_x000D_
Priority FoundaFood debris was observed in the basin of (B) Lockers or other suitable facilities
possessions._x000D_
Core An employee mobile phone was observed on
First aid supplies that are in a food establishment for the employees' use shall be
_x000D_
(B) Stored in a kit or a container that is located to prevent the contamination of fo
Priority A first aide kit was observed partially ins
1) Corn cobs, celery stalks, and green peppers in large cardboard boxes in walk-in cooler displaying visible signs of spoila
Priority 2) Gallon of milk in two-door glass-front cooler
Food at
shall
kitchen
be safe,
waitunadulterated,
station observed
andwith
ho a manufacturer best by date of Novem
Priority Two packages of raw bacon stored directly

Core Basin of large one-compartment sink on co
A plumbing system shall be maintained in
Food shall be safe, unadulterated , and,

as specified under § 3-601.12, honestly
presented.P _x000D_
Priority Greenish-white and misshaped olives were v
Core A deli container was stored in a bag of fl Utensils stored in the bulk food bin betwe
Priority Sushi rice was holding at 72F out of tempe

Potentially hazardous food shall be held h
Priority Founda(1) Dumplings, and (2) egg rolls in the walPotentially hazardous ready-to-eat food h
(A) Except as specified in ¶¶ (B), (C), and (D) of this section, wood and wood wic
(B) Hard maple or an equivalently hard, close-grained wood may be used for: _x0
(1) Cutting boards; cutting blocks; bakers' tables; and utensils such as rolling pins
(2) Wooden paddles used in confectionery operations for pressure scraping kettle
(C) Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in
(D) If the nature of the food requires removal of rinds, peels, husks, or shells befo
(1) Untreated wood containers; or _x000D_
(2) Treated wood containers if the containers are treated with a preservative that
Core Sushi was on display on wooden boat-like
The following nonfood-contact surfaces were observed soiled:_x000D_

(1) The interior of the two door under counter refrigeration unit next to the four compartment sink in the bar._x000D_
(2) The stainless steel counters in the bar._x000D_
(3) The interior of the keg refrigeration unit at the bar._x000D_
(4) The exterior front of the ice maker._x000D_
(5) The ice maker lid to the ice bin._x000D_
(6) The large table in the middle of the prep area near the 3 compartment sink._x000D_
(7) The exterior of the soup-well hot holding unit (Bain Marie)._x000D_
(8) The exterior of the rice cooker in the server
Nonfood-contact
area._x000D_ surfaces of equipment
(9) The cabinet fronts and counter-tops in(A)
shall
theAserver
be cleaned
area._x000D_
handwashing at a frequency
sink shall be
(10) The interior bottom of the two door glass
necessary
front refrigeration
maintained tosopreclude
that it isunit
accumulation
in the server
accessible at of
all area._x000D_
(11) The counter-tops in the sushi bar._x000D_
times for employee use. Pf _x000D_
Core (12) The counter-tops in thee prep area at(B) thee back of the dining
A handwashing room.
sink may not be
used for purposes other than
handwashing. Pf _x000D_
Priority FoundaFour empty juice cans were observed in thplumbing system shall be: _x000D_
_x000D_
_x000D_
Core Base of faucet at hand sink at far end of A plumbing system shall be: _x000D_
_x000D_
_x000D_
Priority The floor drain under the hand sink in the
Priority The drain line originating in the ice bin A direct connection may not exist between
outer openings of a food establishment shall be protected against the entry of ins
Each handwashing
(2) Closed, sinkwindows;
tight-fitting or groupand_x000D_
of 2
adjacent
(3) Solid, handwashing sinks shalldoors._x000D_
self-closing, tight-fitting be
Core The backdoor was not self-closing. provided with a supply of hand cleaning
liquid, powder, or bar soap. Pf_x000D_
Priority FoundaThe hand washing sinks in (1) the bar,
_x000D_
Priority FoundaThe hand washing sinks in, (1) the emplo
The light intensity shall be:_x000D_
_x000D_
(A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the
(B) At least 215 lux (20 foot candles): _x000D_
(1) At a surface where food is provided for consumer self-service such as buffets
(2) Inside equipment such as reach-in and under-counter refrigerators; and_x000
(C) At least 540 lux (50 foot candles) at a surface where a food employee is work
Core Several ceiling lights were out/nonfunctio Physical facilities shall be maintained in
good repair._x000D_
Core The built-in cabinet in the server area wa
The following physical facilities were soiled:_x000D_

(1) The floor of the liquor in the bar._x000D_
(2) The floor in the back hallway._x000D_
(3) The floor of the area inside the backdoor (vestibule)._x000D_
(4) The wall behind the one compartment Physical
sink in thefacilities
prep area._x000D_
shall be cleaned as
(5) The wall behind the spray arm in the warewashing
often as necessaryarea._x000D_
to keep them
(6) The sink
(1) wall behind the garbage
in the sushi bar wascan in thePlumbing
clean._x000D_
warewashingfixturesarea._x000D_
such as handwashing
Core (7) The floor of the prep area at the back of
soiled._x000D_ the dining
sinks, toilets,room.
and urinals shall be
(2) The four compartment sink in the bar cleaned as often as necessary to keep
was soiled._x000D_ them clean._x000D_
Core
_x000D_
Priority A case of bleach was stored next to dinner
Core Raw shell eggs and container of deli meaEmployee personal food and beverage shall
Core Several employees working with exposedFood

f employees shall wear hats, hair cove
Priority Raw shell eggs belonging to an employeeFood shall be protected from cross-contam
Core Unlabeled spray bottle on cookline, contaWorking containers holding food or food in
Core In-use utensils stored in container of stanDuring breaks in food preparation or dispe
Core Employee mobile phone placed directly on

Employee clothing and belongings shall b
Priority Unlabeled spray bottle in chemical stora Poisonous or toxic materials shall be stor
food shall be protected from

contamination by storing the food :
_x000D_
(2) Where it is not exposed to splash,
dust, or other contamination; and
_x000D_
(3) At least 15 cm (6 inches) above the
floor. _x000D_
Core A box of food was stored on the floor in th
Priority (1) Two third pans of shrimp, and (2) a th
Multiuse food-contact surfaces shall be: _x000D_

(1) Smooth; Pf _x000D_
(2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperf
(3) Free of sharp internal angles, corners, and crevices; Pf _x000D_
Priority FoundaA plastic sixth pan was observed not smoo
(4) Finished to have smooth welds and joints; Pf

touch. Pf _x000D_
Priority FoundaA plastic third pan and sixth pan, stored

sanitized,_x000D_
and_x000D_
Priority The rubber splash guard on the immersion
A direct connection may not exist between the sewage system and a drain line or
Priority A drain line originating in a bar under-co
Priority FoundaFood-contact surfaces of two round wire Equipment food-contact surfaces and utens
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. Pf _x000D_
Priority FoundaA can of clam sauce with a dent severe en

(1) A rice dispensing utensil was stored _x000D_
in a bowl of non-flowing water between (B) In food that is not potentially hazardous with their handles above the top of th
uses._x000D_ or, _x000D_
(2) A flour dispensing utensil stored in a (D) In running water of sufficient velocity to flush particulates to the drain, if used
bulk flour bin between uses was or, _x000D_
observed with it's handle in-contact with (F) In a container of water if the water is maintained at a temperature of at least 5
Core the flour in the bin.

Core A long narrow cutting board was stained fr
Food temperature measuring devices

shall be calibrated in accordance with
manufacturer's specifications as
necessary to ensure their accuracy. Pf
_x000D_
Priority FoundaThe analog thermometer was out of calibr

Core The floor of the two door reach-in freez
Core Cases of single-service and single-use ite
(C) Except as specified under ¶ (B) of this section, single-service articles that are
Core The lip-contact surfaces of single service
(A) A handwashing sink shall be

maintained so that it is accessible at all
(B) A handwashing sink may not be
Priority FoundaA steel third pan and utensils were observ
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._x000D_
Core The ventilation hood was soiled with an oi
Core Floor underneath ice machine soiled. Physical facilities shall be cleaned as o
Priority FoundaIn the one door cooler nearest to the ca Ready-to-eat, potentially hazardous food
A food shall be discarded if it: 1) exceeds the temperature and time combination,
Priority A) In the one door cooler nearest to the Potentially hazardous foods shall be discarded after 7 days (the prep date plus an
Equipment food-contact surfaces and utensils shall be cleaned: (1) at any time w
Priority Utensils throughout facility not being was Nonfood-contact surfaces of equipment
Core Exterior and the top of the make line top l
_x000D_
_x000D_
Core Cold water handle at the mop sink leakin Nonfood-contact
(B) Maintained in surfaces
good repair.
of equipment
Core Two door cooler fan cover soiled with dustIntake and exhaust air ducts shall be
cleaned
Poisonous andorfilters
toxic changed
materialsso they
shall beare
not a source
stored so theyofcan
contamination by dust,
not contaminate
dirt,
food,and other materials._x000D_
equipment, utensils, linens, and
Core The hood vents are soiled. single-service and single-use articles
by:_x000D_
_x000D_
Priority Chafing fuel stored next to single servic materials by spacing or partitioning.
An employee shall eat, drink, or use any form of tobacco only in designated areas
Core Employee food stored on top of food for
Priority Sorbet mix in the walk in cooler with manuFood shall be safe, unadulterated, and ho
Priority Four bags of lettuce in the walk in cooler Food shall be safe, unadulterated , and h
Cooked potentially hazardous food

Containers of chemical
(time/temperature sanitizing
control solutions
for safety food specified in Subparagraph (B)(1) of th
Core Sanitizer bucket stored on the floor. ) shall be cooled: _x000D_
21ºC (70°F); P and _x000D_
Priority Gravy that was reheated two hours ago ho
(135ºF) to 5ºC (41°F) or less.
Cooling shall be accomplished in accordance with the time and temperature crite
Priority FoundaGravy in thick pans that was reheated two
Priority 1) In the pizza cooler top loader, contai Potentially hazardous foods shall be held
Core Deli cooler ambient temperature of 44F uEquipment shall be sink

Each handwashing maintained in of
or group a state
2
adjacent handwashing sinks shall be
provided with a supply of hand cleaning
Priority FoundaNo soap available at then hand sink near
Core A spray bottle of water for seasoning breaExcept for containers holding food that ca
During pauses in food dispensing, dispensing utensils shall be stored: _x000D_
_x000D_
Core A plastic cup, constructed without a hand

Priority FoundaCooked chicken wings, cooked dices chicke
Potentiallyclothing
employee hazardous
andready-to-eat
other food h
possessions._x000D_
_x000D_
_x000D_
Core Employee clothing was observed on a stack
Core An allergen awareness posted was not post

Until December 31, 2020, each food service
Except for nuts in the shell and whole, raw fruits and vegetables that are intended
Priority Apples on display near the computer area
Potentially hazardous ready-to-eat food
Potentially
held over 24hazardous food
hours shall be shall
marked be maintained
with outside of the temperature dange
(1)date
a maintaining
to ensurean internal
the food isfood temperature of 41F or lower when holding food co
consumed
(2)discarded
or maintaining an internal
within food date
7 days (the temperature
the of 135F or higher when holding food
Priority The following foods were cold holding wit food was prepared or the packaging is
opened plus 6 days)._x000D_
_x000D_
Priority FoundaBoiled eggs, cooked sausage and cookedThe concentration of chlorine sanitizer
solutions shall be within the
Core The counter top refrigeration unknit in th Lockers or other
concentration
(A) Equipment suitable
range
shall facilities shall
of 50-100ppm
be maintained in a st
chlorine._x000D_
Priority The concentration of the chlorine sanitiz employee clothing and other
possessions._x000D_
Core Employee belongings were observed in a
_x000D_
Priority A bottle of tarnish remover was observed (B)o Locating the poisonous or toxic materials in an area that is not above food, eq
_x000D_
(A) Labeled as specified under § 7-101.11; Pf and_x000D_
Employees
(B) Stored inshall
a kitstore their personal
or a container that is located to prevent the contamination of fo
Priority A first aid kit was stored on top of a sing care items in facilities as specified under
¶ 6-305.11(B)._x000D_
Core A bottle of body spray was observed in a p

_x000D_
_x000D_
floor. _x000D_
Core A case of pasta was observed on the floor

touch. Pf _x000D_
Priority FoundaSeveral knives, stored in the knife rack, w
After being cleaned, equipment food-contact surfaces and utensils shall be saniti
_x000D_
Priority The heat sanitizing bar dish machine at the
(B) Hot water mechanical operations by being cycled through equipment that is s
cleaned equipment and utensils, laundered linens, and single-service and single-
(1) A case of zip-top food bags were observed
(3) Aton
least
the15
floor
cmin(6the
inches)
dry store
above
room._x000D_
the floor. _x000D_
Core (2) Clean and sanitized utensils were hanging over the faucet of the three compartment sink exposing the clean utensils to
_x000D_
Priority A squeeze bottle of hand sanitizer was o (B) Locating the poisonous or toxic materials in an area that is not above food, eq
Core The certified food safety manager's certif A food establishments shall employ a mini
Priority FoundaAccess to handsink next to walk-in coolerA handwashing sink shall be maintained so
Priority Three plastic containers of kiwi observed F

wood shall be safe, unadulterated, and ho
1) Package of green soybeans stored directly next to container of raw sliced meat in right top-loading cooler on cookline._x
2) Three containers of cooked shrimp, cooked octopus, and cooked crab stored in front of several containers of raw seafoo
Priority 3) Boxes of raw chicken stored above large
Food
containers
shall be of
protected
ready-to-eat
from kimchi
cross-contam
in walk-in cooler.
1) Two in-use pairs of tongs hung on top of cookline handsink metal splash guard, with one side of utensils hanging within
Core 2) Several bowls used as dispensing utensils
During
andbreaks
storedinwithin
food bulk
preparation
containers
or dispe
of food in walk-in cooler.
Core White cloth towels used in contact with w Linens and napkins may not be used in con
Priority Thinly sliced raw sirloin holding at 53 de Except during preparation, cooking, or co
Priority Washed cabbage in walk-in cooler and two

Materials used in the construction of uten
1) Several squeeze bottles used with liquid cooking ingredients on shelving in hallway between cookline and dish machine
Core 2) Protective plastic coating in place on sides
Nonfood-contact
of new two-door
surfaces
freezer
shall
on be
back
free
wall
of of facility and on one-well soup cooler r
The following food-contact surfaces of equipment observed soiled:_x000D_

1) Three spoons and one knife in clean equipment storage containers on shelf left of cookline top-loading coolers._x000D_
2) Interior of two large blue strainers in clean equipment storage right of three-compartment sink._x000D_
Priority Founda3) Blades of large green food shredder in Equipment
clean equipment
food-contact
storagesurfaces
under meat
and slicer.
utens
Core Two fly strips with several large, dead ho Dead or trapped insects shall be removed
Core Surfaces of ventilation hood and ventilati Intake and exhaust air ducts shall be clea
Priority FoundaUnlabeled spray bottle on floor left of on Working containers of cleaners and saniti
1) Cans of butane fuel stored directly next to sweet chili sauce, vinegar, and container of small packaged food items on low
2) Can of Hot Shot flying insect spray used outside of the food establishment stored in cardboard box above one-compartm
3) Two gallons of bleach stored directly next to packaged sea salt on dry storage racks near rear facility door._x000D_
Priority 4) Two containers of dish detergent storedPoisonous
directly next
or toxic
to bulk
materials
bags ofshall
food be
saltstor
on dry storage racks near rear facility door
1) Various employee medication items stored in plastic containers above food and clean equipment on shelving unit in hall
Priority 2) Employee allergy medication stored in Medicines
cardboard in
boxa food
on shelf
establishment
above prepfor
table
the in hallway between cookline and dish m
Priority Large five-gallon buckets of food stored diFirst aid supplies that are in a food estab
_x000D_
Priority 1) Chemical spray stored next to single s (B) Locating the poisonous or toxic materials in an area that is not above food, eq

(3) The conditions of certification, if certification is required, for use of the pest co
Priority Unapproved dichlorvos pest strip hanging(4) Additional conditions that may be established by the regulatory authority.
Priority Container of raw pooled eggs stored direcFood shall be protected from cross-contam
Core Ice cream scoop on cookline stored in sti During breaks in food preparation or dispe
Ready-to-eat, potentially hazardous food bearing a date mark shall be held for a
Priority Facility-made cilantro sour cream with a d
Priority FoundaOne pair of tongs and one knife blade in Equipment food-contact surfaces and utens
1) Large butane torch stored directly next to clean pans on middle shelf of rolling cart at left end of cookline._x000D_
2) Can of expanding foam stored directly next to clean aprons on shelf right of office._x000D_
Priority 3) Small bottle of hand sanitizer stored directly
Poisonous
on toporoftoxic
package
materials
of oyster
shallcrackers
be stor in clean glassware storage across from
Core Employee vitamins and lotion stored direcEmployees shall store their personal care
A supply of toilet tissue shall be

available at each toilet. Pf_x000D_
Priority FoundaThe men's washroom was not stocked with
Physical facilities shall be cleaned as

often as necessary to keep them
clean._x000D_
Core The floor under the front counter was soile
Food employees shall clean their hands and exposed portions of their arms as sp
_x000D_
(A) After touching bare human body parts other than clean hands and clean, expo
(B) After using the toilet room; P _x000D_
(C) After caring for or handling service animals or aquatic animals as specified in
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handk
(E) After handling soiled equipment or utensils ; P _x000D_
(F) During food preparation, as often as necessary to remove soil and contamina
(G) When switching between working with raw food and working with ready-to-ea
(H) Before donning gloves for working with food ; P and _x000D_
(I) After engaging in other activities that contaminate the hands.P _x000D_
Priority Observed an employee task change with

_x000D_
Core Observed a single-use cup used a scooper
A) Cloths in-use for wiping food spills from tableware and carry-out containers tha
Core Observed the facility with no sanitize buck(2) Laundered daily
(A) Food temperature measuring devices shall be provided and readily accessible
(B) A temperature measuring device with a suitable small-diameter probe that is d
Priority FoundaObserved the facility with no metal stem
A test kit or other device that accurately
sanitizing solutions shall be provided. Pf
_x000D_
Priority FoundaObserved the facility with no sanitizing test
(B) Clean equipment and utensils shall be stored as specified under ¶ (A) of this
(1) In a self-draining position that allows air drying; and _x000D_
(2) Covered or inverted. _x000D_
Core Observed several boxes of consumer food s
A) A handwashing sink shall be maintained so that it is accessible at all times for

Priority FoundaObserved the hand washing sink in the ki
_x000D_
Core Observed the facility with no allergen post289.6152 - Food allergy awareness; display of poster; rules; private cause of acti
Priority Four bags of hot dogs with a manufacturer

Food shall be safe, unadulterated honestl
Priority FoundaDish machine observed with no detergentWhen used for WAREWASHING, the wash comp
Priority No backflow prevention device installed A plumbing system shall be installed to pr

Priority No air gap observed between the drain line
Priority Box of raw ground meat stored directly abFood shall be protected from cross-contam
The following non-food contact surfaces of equipment soiled:_x000D_

1) Interior bottom of two-door standing freezer near fryers._x000D_
2) Rear interior ledge inside reach-in section of top-loading pizza station cooler._x000D_
3) Exterior of white bulk popcorn containers in popcorn storage room._x000D_
4) Exterior of white bulk popcorn transfer containers on shelf across from three-compartment sink._x000D_
Core 5) Crevice between right side of warmer andNon-food
adjoining
contact
cabinet
equipment
of secondsurfaces
popcornshall
warmer from the right on front serving lin
Core Single-use plastic forks in dispensing conSingle-service and single-use articles and
Priority FoundaHot water at handsink nearest cotton canA handwashing sink shall provide water wi
Priority Two mop sinks (located in maintenance clA plumbing system shall be configured to p
1) Atmospheric vacuum breaker at mop sink in maintenance closet at entrance to women's restroom on right side of theate
Core 2) Several towels and rubber gloves wrapped
A plumbing
around system
mop sink
shall
faucet
be maintained
to eliminateinleaks in maintenance closet at entrance
Priority Gray ribbed drain line from Freestyle bev A direct connection may not exist between
Core Daylight visible through a gap at the bott A food establishment shall be protected aga
Core Insufficient light intensity in soda bag- The light intensity shall be at least 108 l
Core Floor in dry storage room right of door to Physical facilities shall be cleaned as o
Priority FoundaTwo unlabeled spray bottles on table left Working containers of cleaners and saniti
Priority Employee observed handling mobile phone

Food employees shall discard single-use
Core Employee observed moving from warewashin
An employee shall eat, drink, or use any
Core Floor underneath large floor mixer and meta

Priority FoundaUnlabeled spray bottle in chemical storagWorking containers of cleaners and saniti
Priority Employee observed talking on mobile phon Food employees shall clean their hands an
1) Floor of walk-in freezer
soiled._x000D_
2) Floor behind Freestyle beverage
Core machine at drive-thru soiled with debris. Physical facilities shall be cleaned as o
Priority A bowl of uncovered/unprotected lemon we
utensils
An shall
air gap be clean
between thetowater
sightsupply
and
touch.
inlet Pf the
and _x000D_
flood level rim of the
Priority FoundaA knife that was not clean to sight and to plumbing fixture or equipment shall be at
least twice the diameter of the water
supply inlet and may not be less than 25
mm (1 inch). P _x000D_
Priority The dipper-well water inlet extended bel
Priority A culinary sink in the café was directly c A direct connection may not exist between
_x000D_
Priority FoundaThe hand sink near the 3 compartment sinLockers or other suitable facilities shall
employeecontainers
Working clothing and other
used for storing
possessions._x000D_
Core Employee possessions were observed oncleaners
t and sanitizers taken from bulk
material. Pf_x000D_
Priority FoundaSeveral unlabeled spray bottles of clean
Priority Container of burn cream stored directly abFirst aid supplies that are in a food estab
Priority One large box of individually packaged haFood shall be safe, unadulterated, and ho
Priority FoundaOne severely dented can of olives on dry Packaging

st of food shall be in good condit
Core Leftmost door of three-door upright coole Equipment shall be maintained in a state
Priority FoundaSink in front serving area left of juicer A handwashing sink shall be located: (A)
Core Floor underneath gray electrical box directl

1) Three cardboard boxes containing dish detergent, sanitizing solution, and hand soap placed directly above clean contain
Priority 2) Wet wiping cloth bucket containing quaternary
Poisonous
ammonium
or toxic materials
sanitizingshall
solution
be stor
placed directly next to bag of single-use pla
(A) Multiuse food-contact surfaces shall be: _x000D_

Priority FoundaA utensil constructed of thin wire, commo (4) Finished to have smooth welds and joints; Pf
Core The three door reach-in refrigeration unit Equipment shall be maintained in a state

Core Black staining was observed on the large

touch. Pf _x000D_
Priority FoundaA wire strainer hanging on a hook over th
least every 24 hours by using the
procedure. _x000D_
Core The interior of the microwave oven in the

Core The side of the deep fryer near the lower

The floor under the ice maker was often as necessary to keep them
soiled._x000D_ clean._x000D_
Core
Priority Employee observed handling chemicals and

Food employees shall clean their hands a
Priority Open jar of spaghetti sauce in one-door toFood shall be safe, unadulterated, and ho
Priority Employee observed handling ready-to-eaFood employees may not contact exposed, r
1) Plastic-wrapped cooked ribs, cooked the previous night and cooled overnight per person in charge, between 48 and 60
Priority 2) Center of large, deep, covered container
Cooked
of chili,potentially
cooked the hazardous
previous food
nightshall
and bcooled overnight per person in charge, a
Cooling shall be accomplished from 135 F to 70 F in two hours and 70 F to 41 F i

by using one or more of the following methods based on the type of food being co
(1) Placing the food in shallow pans;_x000D_
(2) Separating the food into smaller or thinner portions;_x000D_
(3) Using rapid cooling equipment ;_x000D_
(4) Stirring the food in a container placed in an ice water bath;_x000D_
The following items observed past their (5) Using containers that facilitate heat transfer;_x000D_
1) Plastic-wrapped
seven-day maximum cooked ribs,
holding cooked
time for the
(6)previous
Adding ice night
as and
an ingredient;
cooled overnight
or_x000D_
per person in charge, between 48 and 60
Priority Founda2) Center of
potentially large, deep,
hazardous covered container
foods:_x000D_ (7)ofOther
chili, effective
cooked themethods.
previous night and cooled overnight per person in charge, a
1) Facility-made turkey gravy (prep date
2/12)._x000D_
2) Facility-made onion soup (prep date
Priority 1) Spray bottle of degreaser hung on
2/12). Ready-to-eat, potentially hazardous food
side of equipment storage rack right of
Priority FoundaBlades
dish machine
of two directly
knives on
in between
magneticclean
and cover
coffee pots._x000D_
Priority Drain
2) line from
Several ice machine
sleeves in kitchen
of single-use lids hang
stored directly next to can of
concentrated cleaner on shelf above
Priority mop sink. Poisonous or toxic materials shall be stor
Core Facility has lost its certified food service 289.2129 Certification of managerial empl
1) Facility has lost their certified food

service manager._x000D_
2) Facility does not have a certified food
service manager with a certificate from
an approved allergen awareness
Core course. 289.2129 Certification of managerial empl
1) Side of ticket printer and adjoining

shelf above salad top-loading cooler
soiled with food residue._x000D_
2) Metal side plate on door of white
upright dough proofer soiled with food
Core residue. Non-food contact equipment surfaces shall
Core Light visible at base of rear facility door. A food establishment shall be protected aga
Priority FoundaUnlabeled spray bottle hung on side of t Working containers of cleaners and saniti
_x000D_
_x000D_
floor. _x000D_
Core A case of "mango chunks" was stored direct
sanitized,_x000D_
and_x000D_
Priority Several blender carafes and stainless ste

Priority FoundaThe handwashing sink in the front servic

possessions._x000D_
Core A stocking cap was observed inside a box
_x000D_
Priority A working container of glass cleaner was (B) Locating the poisonous or toxic materials in an area that is not above food, eq
During pauses in food preparation or

dispensing, food preparation and
dispensing utensils shall be stored:
_x000D_
_x000D_
(E) In a clean, protected location if the
utensils, such as ice scoops, are used
only with a food that is not potentially
Core The plastic ice utensil was stored direct hazardous.

least every 24 hours by using the
procedure. _x000D_
Core The interior of the microwave oven was so
Core The front, nonfood-contact surface of the
A handwashing sink shall be maintained

so that it is accessible at all times for
employee use. Pf _x000D_
Priority FoundaA 40 gallon trash receptacle and was posi
Priority Two drain lines, originating in the ice ma A direct connection may not exist between
A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the
Core Three adjacent recessed lighting fixtures
Core Racks that hold soiled dishes and equipmNonfood-contact surfaces of equipment shal
Priority Blades of knife and mandolin stored on c Equipment food-contact surfaces and utens
The following non-food contact surfaces of equipment observed soiled:_x000D_

1) Exterior surfaces and handles of refrigeration units throughout facility._x000D_
2) Exterior surfaces of toaster oven at sushi bar._x000D_
3) Interior bottom of two-door standing freezer in prep area._x000D_
Core 4) Top surface of white chest freezer nearNon-food
rear facility
contact
door. equipment surfaces shall
Priority FoundaHot water at all facility handsinks, incl A handwashing sink shall provide water wi
Priority FoundaUpon entry to facility, large wire straini A handwashing sink shall be maintained so
Priority Drain lines from kitchen ice machine hangi

Core Three adhesive insect strips positioned o Insect control devices shall be installed
Priority FoundaNo paper towel available at handsinks on Each

co handwashing sink shall be provided w
Core Overhead lighting insufficient in dish mac The light intensity shall be at least 215
Core Several small flies observed between one-c
A facility shall be maintained free of inse
1) Two spray bottles containing chemical

cleaners stored directly next to boxes of
clean equipment and single-service
utensils._x000D_
2) Can of butane fuel stored directly next
Priority to box of single-use gloves at sushi bar. Poisonous or toxic materials shall be stor
(2) Beginning January 14, 2017 and every 5 years thereafter, a certified food safe
Core Certified manager has not received certifi that it enforces other provisions related to certified food safety managers. This su
Core No food allergy awareness poster displayed

Until December 31, 2020, each food service
Core Throughout the facility, there were wet wi Cloths in-use for wiping counters and oth
Priority Next to the pizza station a container of Potentially hazardous food not holding le
Priority FoundaTo go boxes stored in front of the hand si A hand washing sink shall be maintained so
The premises shall be maintained free of insects, rodents, and other pests. The p
_x000D_
(A) Routinely inspecting incoming shipments of food and supplies;_x000D_
Core Small flies observed by two compartment (B) Routinely inspecting the premises for evidence of pests.
The following items observed held past

their manufacturer best by, use by, or
sell by date:_x000D_
1) Bag of coleslaw mix in two-door
upright cooler on main serving line
(1/7/19)._x000D_
2) Two bags of kale in walk-in cooler
Priority (1/19/19). Food shall be safe, unadulterated, and ho
1) Cooked potatoes holding between 95-110 degrees F for 30 minutes in hot holding units on main serving line._x000D_
Priority 2) Skim and 2% milk holding between 46 Except
and 50 during
degreespreparation,
F in metal pitchers
cooking,on
or center
co island in self-service breakfast area
Priority FoundaBlades of vegetable dicer stored as cleanEquipment food-contact surfaces and utens
Core Interior shield of main ice machine in kit Equipment such as ice bins and beverage d
Priority Heat sanitizing dish machine reaching a After being cleaned, equipment food-conta
Priority Drain line from ice machine terminating unA direct connection may not exist between

_x000D_
Core Wall underneath spray arm in dish area se(2)
Physical
Wherefacilities
it is notshall be maintained
exposed to splash, in g
_x000D_
floor. _x000D_
Core A case of bananas were observed on the fl
Priority An uncovered bowl of apples was observedA test kit or other device that accurately
_x000D_
Priority FoundaQuaternary ammonium sanitizer test kit wa
_x000D_
Priority Two packages of powder sanitizer was stor
Priority Sanitizer concentration at three compart A chemical sanitizer used in a sanitizing

Core Mounted cutting board on make line heaviSurfaces such as cutting blocks and boards
Pizza oven hood ventilation filters

excessively soiled with dust build
up._x000D_ (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are
Core (B) If vented to the outside, ventilation systems may not create a public health ha
_x000D_
(3) Exposed food ; clean equipment , utensils , and linens ; and unwrapped sing
Core Two employee beverages, (1) in bottles wit

_x000D_
_x000D_
_x000D_
_x000D_
Example:_x000D_
_x000D_
Priority Raw shell eggs were stored next to a packa
A beef steak requires a cooking temperature of 145F. A ground beef hamburger r

Priority An open gallon of milk (2%) was holding at
Priority FoundaTwo open gallon containers of milk (fat fr Potentially hazardous ready-to-eat food h
Core Due to a black carbonaceous buildup the The food-contact surfaces of cooking and
A handwashing sink may not be used for

purposes other than handwashing. Pf
_x000D_
Priority FoundaFood debris (sliced lime wedges) was obse
Priority The drain line originating in the ice mak A direct connection may not exist between
_x000D_
(B) Routinely inspecting the premises for evidence of pests;_x000D_
(C) Using methods, if pests are found, such as trapping devices or other means o
(D) Eliminating harborage conditions._x000D_
Core Small flying insects were observed in the
_x000D_
(1) Cleanser was observed behind the front(A)counter
Separating
next the
to clean
poisonous
food equipment
or toxic materials
and condiments._x000D_
by spacing or partitioning; P and_
Priority (2) A container of ready-to-use Clorox sanitizing
(B) Locating
wipes the
waspoisonous
observed or
next
toxic
to clean
materials
foodinequipment
an area that
stacked
is not on
above
the sanitize
food, eq
Core Handles of dispensing spoons resting direc

Food preparation and dispensing utensils s
Priority FoundaTwo unlabeled spray bottles on countertop

Working containers of cleaners and saniti
Priority Two bleach solution spray bottles and hand
Food shall be protected from cross contamination by: _x000D_

(1) Except as specified in (1)(c) below, separating raw animal foods during storag
(a) Raw ready-to-eat food including other raw animal food such as fish for sushi o
(b) Cooked ready-to-eat food ; P _x000D_
Priority 1) Raw bacon stored next to cooked bacon i
(A)Equipment shall be maintained in a state of repair and condition that meets the
Core 1) Handle of the cooler across the walk inIntake
(B) Equipment components
and exhaust air ductssuch
shallas
bedoors, seals, hinges, fasteners, and kick plat
Core 1) Vent hoods above main cook line soiled
_x000D_
Priority Chemical bucket stored next to single ser(B) Locating the poisonous or toxic materials in an area that is not above food, eq
Priority FoundaNo dispensing utensil available for sliced A food dispensing utensil shall be availab
Core Silicone bread molds in speed rack near w

Food-contact surfaces of cooking and bak
The following non-food contact surfaces of equipment observed soiled:_x000D_

1) Interior bottom, especially near doors, of small sliding-door cooler near base of large meat display cooler._x000D_
Core 2) Interior surfaces of mechanical compartment
Non-food
withcontact
grate for
equipment
large meat
surfaces
displayshall
cooler.
Core Several small flies observed in rear of kit A facility shall be maintained free of inse
Priority Chlorine sanitizing solution at three-co A chemical sanitizer used in a sanitizing

Core Two cardboard boxes of single-use glovesClean equipment, utensils, linens, single-s
Priority FoundaTwo spray bottles of vinegar (used solel Working containers of cleaners and saniti
Priority Two cardboard boxes of latex gloves storePoisonous or toxic materials shall be stor
Priority Employee observed retrieving receipt fro Food employees shall clean their hands an
Priority FoundaLettuce slicer stored with clean equipmentEquipment food-contact surfaces and utens
Priority Drain lines from ice machine near mop sink

Core Gap with light visible at the bottom area A food establishment shall be protected aga
Priority Large bottle of degreaser stored directly Poisonous or toxic materials shall be stor
Priority A plastic food container of raw chicken waRaw animal food shall be separated from
_x000D_
Priority A five gallon container of feta cheese wa
_x000D_
Priority Raw shell eggs were stored above diced co
Priority Raw shell eggs were stored above ready-tPackaged and unpackaged food shall be pro

(1) Cardboard was observed lining the that are exposed to splash, spillage, or
shelf under the microwave oven across other food soiling or that require
from the dish machine._x000D_ frequent cleaning shall be constructed of
(2) A shelf in the one door reach-in a corrosion-resistant, nonabsorbent, and
refrigeration unit was lined with smooth material._x000D_
Core aluminum foil.
maintenance._x000D_
Core The top edge of the one door under-count

touch. Pf _x000D_
Priority FoundaA knife stored in the knife rack over the s
(1) The interior of the spinach pie oven

was soiled with a black char-like
accumulation._x000D_
(2) The vertical gyro broiler was soiled
Core with a black char-like accumulation. The food-contact surfaces of cooking and

clean._x000D_
Core Food was observed accumulating between th
_x000D_
Priority No-Pest Strip pest control device was obs
The following potential for cross-contamination observed in walk-in cooler:_x000D_

1) Container of raw shell eggs (145 F) stored directly next to fully cooked sausage._x000D_
2) Container of hard-boiled eggs stored directly next to several containers of pooled raw eggs (155 F)._x000D_
3) Container of fully cooked ham stored directly next to boxes of raw ground sausage (155 F)._x000D_
Priority 4) Several containers of pooled eggs (155Food
F) stored
shall directly
be protected
abovefrom
raw cross-contam
bacon (145 F).

_x000D_
(1) Ready-to-eat chorizo was stored with raw
The chicken
food requiring
in a refrigerated
a cooler cooking
drawer temperature
in the grill-base
shallrefrigeration
be stored above
unit._x000D_
and/or aw
Priority (2) A small packet of raw beef was stored on a dinner plate above french fries in the reach-in section of the top loading ref

_x000D_
Core A food container was stored in a bulk flo In food that is not potentially hazardous (time/temperature control for safety food
Core The interior floor of the beer reach-in refr

_x000D_
Priority FoundaPaper towel was not available at the han
A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the
Core (1) The light over the expediting area of t
(1) Three half gallon containers of buttermilk was observed with an expired manufacturers date mark of 12/26/2018._x000D
(2) Three bottles of sweet chili sauce wereFood
observed
shall be
with
safe,
an expired
unadulterated
manufacturers
, and, date mark of 6/2018._x000D_
(3) A jar of four bean salad was observed as
with
specified
an expired
under
manufacturers
§ 3-601.12, honestly
date mark of 06/2018._x000D_
(4) Three cans of pan release which appear presented.P
to be leaking,
_x000D_
and was observed with an expired manufacturers date mark of 0
Priority

_x000D_
Priority Raw salmon was stored next to a stack of s
Priority FoundaSliced ham, two loaves of meatloaf was hPotentially hazardous ready-to-eat food h
(1) The deli slicer blade was not Equipment food-contact surfaces and
clean._x000D_ utensils shall be clean to sight and
(2) A knife in the knife rack was not touch. Pf _x000D_
Priority Foundaclean.
Core The painted concrete floor in the basemenfloors, floor coverings, walls, wall cover
The premises shall be free of:_x000D_

_x000D_
(A) Items that are unnecessary to the
operation or maintenance of the
establishment such as equipment that is
nonfunctional or no longer used;
and_x000D_
(B) Litter._x000D_
Core More than 20 boxes of old business docum
(1) The floor and wall junctures throughoutPhysical

the kitchen,
facilities
bar and
shallprep
be cleaned
areas were
as soiled._x000D_
(2) The floor under the reach-in refrigeration
often
units,
as necessary
prep tabletoand
keepicethem
maker was soiled._x000D_
(3) The floor in the basement storage areaclean._x000D_
was soiled._x000D_
Core (4) The ceiling in the basement storage area was soiled.
1) Employee coffee beverage stored on shelf directly next to toothpicks and above portion control cups on shelving across
Core 2) Two employee beverages stored on shelf
Employee
directly personal
next to bagged
food and
chips
beverage
and above
shallprep table near rear kitchen door.
1) Pan of raw shell eggs stored directly
above ready-to-eat food in one-door
under-counter cooler left of ice
machine._x000D_
2) Box of raw shell eggs stored directly
next to large bottle of peeled garlic in
two-door upright cooler near rear kitchen
Priority door. Food shall be protected from cross-contam
1) Several potentially hazardous foods marked with a date range totaling 8-9 days in coolers throughout facility, including c
Priority Founda2) Container of pizza sauce in two-door upright
Ready-to-eat,
cooler near
commercially
three-compartment
processedsink
potewith a facility use by date of 12/13. Per
Priority Bread stored directly inside non-food gradMaterials used in the construction of ute
Priority FoundaNo paper towel available at front service Each handwashing sink shall be provided w
Core Certified manager has not received certifi that it enforces other provisions related to certified food safety managers. This su
Core Several employee food items stored in beEmployee personal food and beverage shall
Core Employee mobile phone stored directly o Employee clothing and belongings shall b
Core Three bulk containers of food stored on thExcept for containers holding food that c
Priority Several small individual containers of halfPotentially hazardous foods shall be held
Priority FoundaThe blade of the slicer stored on the prepEQUIPMENT FOOD-CONTACT SURFACES and
(A) Dressing rooms shall be used by

employees if the employees regularly
Core 1) Four large plastic tubs stored on the b NonFOOD-CONTACT
change their clothes in SURFACES
the of EQUIPMENT
Core Employee coat stored on prep table next tpossessions.
Core End of drain line and floor drain of the ic PLUMBING FIXTURES such as HANDWASHING

Core utensils shall
No allergens training certificate of compleBeginning be clean
January 14, to sight
2017 and
and every 5 ye
touch. Pf _x000D_
Priority FoundaSoiled knives were observed in a knife ra
_x000D_
(B)
UsedA continuous towel
according to: system that supplies the user with a clean towel; Pf or_x00
_x000D_
(C) Law
(1) A heated-air
and this hand drying device; Pf or_x000D_
Code,_x000D_
(D) A hand drying device
(2) Manufacturer's that employs an air-knife system that delivers high veloc
use directions
Priority FoundaPaper towel was not available at the handincluded in labeling, and, for a pesticide,
manufacturer's label instructions that
state that use is allowed in a food
establishment, P_x000D_
Priority "No-Pest Strip" were observed at the bar
_x000D_
_x000D_
Core The certified foodservice manager¿s certiBeginning January 14, 2017 and every 5 years thereafter, a certified food safety m
1) Bag of cut lettuce in one-door under-counter cooler on makeline with a manufacturer use by date of January 12, 2019._
2) Box of shredded lettuce in walk-in cooler with a manufacturer use by date of January 12, 2019._x000D_
3) Two boxes of kale heritage blend in walk-in cooler with a manufacturer use by date of January 3, 2019 and January 14,
Priority Note: Today's date is January 15, 2019. Food shall be safe, unadulterated, and ho
Priority Large bag of creamer requiring refrigerat Except during preparation, cooking, or co
Core Tabletop creamer cooler directly behind ca

Equipment shall be maintained in a state
Priority Drain line from main ice machine hangingAddirect connection may not exist between
Priority FoundaNo soap available at handsink in warewasEach handwashing sink or group of 2 adjac
Core Floor of walk-in freezer soiled with black Physical facilities shall be cleaned as o
(1) Raw shell eggs were stored next to
cheese and milk in the large walk-in
refrigeration unit._x000D_
(2) Raw pork loin was stored over
cooked meatloaf on a speed rack in the
Priority small walk-in refrigeration unit. Packaged and unpackaged food shall be pro

_x000D_
(4) For a period of time that does not allow thawed portions of a raw animal food
(a) The time the food is exposed to the running water and the time needed for p
(b) The time it takes under refrigeration to lower the food temperature to 5o C (41
(2) Thawed
Surfaces in aasmicrowave
such ovenand
cutting blocks and immediately transferred to conventional coo
(D) Using
boards any
that areprocedure
subject toifscratching
a portion of frozen ready-to-eat food is thawed and pre
Core A plastic sleeve of raw ground beef was t and scoring shall be resurfaced if they
Core Due to grooves in the surface a white cut
Except as specified under § 6-201.14 and except for antislip floor coverings or ap
Core Due to broken floor tiles the (1) cookline
_x000D_
Priority Stainless steel cleaner was observed on (B) Locating the poisonous or toxic materials in an area that is not above food, eq
Priority Employee observed prepping raw chickenFood employees shall clean their hands an
Core Several large white bulk food containers sScoops for food in containers shall have h
Core Large cut of prime rib still frozen thawin Potentially hazardous foods shall be thawe
Priority FoundaTwo metal containers of cooked breaded (cA) Cooling shall be accomplished in accor
Priority Founda1) Several large containers of soup and oReady-to-eat, potentially hazardous food
Core Nozzle of soda dispenser in bar area obser

Equipment food-contact surfaces shall be
Core A stack of several clean wiping cloths st A) Clean equipment and utensils, laundered
Priority Air gap of less than 1 inch observed betwe

Core Hood ventilation filters above grill and Heating, ventilating, and air conditio
Core The floor around and behind the floor draiPhysical facilities shall be maintained in g
Priority Several boxes of raw shell eggs stored dirFood shall be protected from cross-contam
Core Several boxes of food items stored directly

Food shall be protected from contamination
1) Box of raw shell eggs at 63 degrees F stored outside of temperature control underneath soiled equipment drain board o
2) Tray of cranberry egg tarts containing egg, milk, and cranberries at 63 degrees F stored outside of temperature control f
Priority 3) Tuna mayo pastries, hot dogs, fried hotExcept
dogs, and
during
takoyaki
preparation,
holdingcooking,
in hot holding
or co unit in front service area between 71 a
Core White portable cutting board on clean eq Cutting boards and similar surfaces shall
1) Large pitcher stored in basin of

handsink in cake room._x000D_
2) Employee observed rinsing
equipment in handsink in front service
Priority Foundaarea. A handwashing sink shall be maintained so
Priority FoundaNo soap available at handsink in cake ro Each handwashing sink or group of 2 adjac
1) Employee phone stored on shelf

directly above prep table across from
ovens._x000D_
2) Employee phone stored in various
places directly on top of and above prep
Core table in cake room. Employee clothing and belongings shall b
Priority FoundaUnlabeled spray bottle in employee restroWorking containers of cleaners and saniti
Priority First aid kit and spray bottle of hydrogen First aid supplies that are in a food estab
Each handwashing sink or group of

Cold or hot
adjacent holding equipment
handwashing used
sinks shall befor potentially hazardous food (time/tempera
Core The thermometer in the two drawer refriger
provided with:_x000D_
_x000D_
(A) Individual, disposable towels;
Pf_x000D_
Priority FoundaPaper towel was not available at the hand

_x000D_
Priority Raw shell eggs were stored above and in-

_x000D_
_x000D_
Core Dispensing utensils constructed without (B) In food that is not potentially hazardous (time/temperature control for safety fo
(A) Except as specified in ¶¶ (B) and (C) of this section, food shall be protected fr
Core Food was stored on the floor in the walk-in
A test kit or other device that accurately

_x000D_
Priority FoundaA chlorine sanitizer test kit was not availa
Surfaces of utensils and equipment contacting food that is not potentially hazardo
_x000D_
(4) In equipment such as ice bins and beverage dispensing nozzles and enclosed
(a) At a frequency specified by the manufacturer, or _x000D_
(b) Absent manufacturer specifications, at a frequency necessary to preclude a
Core The interior off the ice maker had a blac
_x000D_
Priority Glass cleaner was stored next to drinking(B) Locating the poisonous or toxic materials in an area that is not above food, eq
Priority FoundaPerson in charge unable to locate collectiThe identity of the source of shellstock t
Priority Raw bacon stored directly above bags of Food shall be protected from cross-contam
The following items observed held past the maximum seven day holding time for potentially hazardous foods:_x000D_
1) Container of facility-made Caesar dressing in two-door top-loading cooler in Garmo (2/16)._x000D_
2) Container of cooked crab in meat/fish walk-in cooler (2/16-2/22)._x000D_
3) Container of beef fat in meat/fish walk-in
Ready-to-eat,
cooler (2/9-2/15)._x000D_
potentially hazardous food bearing a date mark shall be held for a
Priority 4) Container of facility-made blue cheese dressing in produce walk-in cooler (2/16).
Priority FoundaRear of meat slicer in Garmo soiled, last Equipment food-contact surfaces and utens
Priority FoundaHot water at handsink nearest walk-in co A handwashing sink shall provide water wi
Priority FoundaDrain line from Lavazza Blue espresso mac

A handwashing sink shall be maintained so
1) Drain line from Lavazza Blue espresso machine in server well hanging directly inside handsink basin._x000D_
Priority 2) Bar ice bin drain lines terminating in floor
A direct
drain connection
directly left may
of three-compartment
not exist betweensink observed heavily soiled, eliminatin
Core Floor of walk-in freezer missing several floFloors, floor coverings, walls, wall cover
Core Several areas of coved base tiles under sIn food establishments in which cleaning m
Core Floor of walk-in freezer soiled with buildu Physical facilities shall be cleaned as o

Core Observed the side of one coffee machiner

_x000D_
_x000D_
Core Observed the hand washing sink in the w
(A) A warewashing machine and its auxiliary components shall be operated in acc
(B) A warewashing machine's conveyor speed or automatic cycle times shall be m
Core The dish machine wash water temperature

_x000D_
(A) In the food with their handles above the top of the food and the container; _x0
Core Cups without handles being used as scoop (B) In food that issurfaces
Nonfood-contact not potentially hazardous (time/temperature control for safety fo
of equipment
shallDressing
(A) be cleaned at ashall
rooms frequency
be used by
necessary to
employees preclude
if the accumulation
employees regularlyof
change their clothes in the
Core Throughout the facility, the fans in the co establishment._x000D_
Core Employee personal items stored on prep ta possessions.
Poisonous or toxic materials shall be stored and displayed for retail sale so they c
_x000D_
Priority Pest control device stored above clean ute
Core Two door cooler fan soiled with dust buildNonfood-contact surfaces of equipment sh
Priority Ice machine observed with no airgap betwe

Poisonous or toxic materials shall be
stored so they can not contaminate
food, equipment, utensils, linens, and
single-service and single-use articles
by:_x000D_
_x000D_
Priority Chafing fuel stored next to clean plates a materials by spacing or partitioning.

Priority Cooked chicken and cooked rice noodles(2)
w maintaining an internal food temperature of 135F or higher when holding food
Priority FoundaSeveral containers off curry sauce, cook Potentially hazardous ready-to-eat food h
_x000D_
(A) Safe; P _x000D_
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and deco
Priority Whole tomatoes were observed in a white g
Priority FoundaThree knives stored in the knife rack mo Equipment food-contact surfaces and utens
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). P _x000D_
Priority The water inlet from the spray arm next t

Priority FoundaA plastic food strainer was resting on th
Each handwashing sink or group of 2
adjacent handwashing sinks shall be
provided with a supply of hand cleaning
Priority FoundaThe handwashing sink in the server statio
_x000D_
_x000D_
Core The certified foodservice manager¿s certiBeginning January 14, 2017 and every 5 years thereafter, a certified food safety m

) shall be maintained: _x000D_
(1) At 57o C (135o F) or above,
_x000D_
P or _x000D_
Priority Observed the following food improperly ho
(A) Equipment that is fixed because it is not easily movable shall be installed so t
(1) Spaced to allow access for cleaning along the sides, behind, and above the e
(2) Spaced from adjoining equipment, walls, and ceilings a distance of not more t
(3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage
(B) Counter-mounted equipment that is not easily movable shall be installed to al
(1) Sealed; or _x000D_
Core Observed visible spaces in the caulking b(2) Elevated on legs
A. Observed the top loading cooler on the cook line in poor repair holding potentially hazardous foods 50-52F degrees with
_x000D_
B. Observed the handle of the walk in cooler door located in the rear of the kitchen in poor repair. Observed food (potential
Core Note: Observed the facility with sufficient cooler
Equipment
space
shall
to operate
be maintained
safely. in a state

Observed the hand washing sink to the right
least
of 38o
the main
C (100ocook F)line
through
in poor
a mixing
repair with hot water below 100F degrees. Obse
_x000D_ valve or combination faucet. Pf _x000D_
Priority FoundaNote: Observed hot water in the remainder of the facility, at least 100F degrees.
Core Handles of plastic single-service utensils o
Single-service and single-use articles and
Core Certified manager has not received certifi(2) Beginning January 14, 2017 and every
The food-contact surfaces of the followingEquipment

equipmentfood-contact
was not cleansurfaces
to sightand
and touch:_x000D_
(1) Emersion blender stored near the walk-in
utensils
refrigeration
shall be clean
unit._x000D_
to sight and
(2) Several plastic food containers storedtouch.
on thePfa _x000D_
clean equipment shelving unit._x000D_
Priority Founda (3) Three knives on a wall mounted knife rack neat the walk-in refrigeration unit.
Surfaces of utensils and equipment contacting food that is not potentially hazardo
(1) At any time when contamination may have occurred; _x000D_
_x000D_
(4) In equipment such as ice bin: _x000D_
(b) Absent manufacturer specifications, at a frequency necessary to preclude a
Core The interior of the ice bin in the maker
Core The cookline floor was not smooth and easi except for anti-slip
Equipment shall befloor coverings
maintained in aorstate
app
of repair and condition that meets the
requirements specified under Parts 4-1
and 4-2. _x000D_
Core The lower section of the top loading refri
utensils shall be clean
(A) A handwashing sinktoshall
sightbe
and
touch. Pf _x000D_
Priority FoundaThe deli slicer blade guard was soiled wit times for employee use. Pf _x000D_
Priority FoundaThe handwashing sink in the warewashing
Outer openings of a food establishment shall be protected against the entry of ins
Core Large gaps were observed around the backd
_x000D_
Priority Several cans of butane fuel were observed
Food shall be protected from cross contamination by: _x000D_
(1) Except as specified in (1)(c) below, separating raw animal foods during storag
(a) Raw ready-to-eat food including other raw animal food such as fish for sushi o
(b) Cooked ready-to-eat food. _x000D_
Priority In the one door meat cooler: 1) There was
Core Knife stored in between shelves in betwe Nonfood-contact

During pauses in surfaces
food preparation or dispe
of equipment
Core Throughout the facility, the gaskets of the
Core Hood vents above fryer soiled with dust bIntake and exhaust air ducts shall be clea

A) Used according to: _x000D_
(3) The conditions of certification, if certification is required, for use of the pest co
Priority Unapproved "hot shot" pest control spray (4)
in Additional conditions that may be established by the regulatory authority.

touch. Pf _x000D_
Priority FoundaThe food processor blade was observed wi
1) Unopened bag of sliced turkey meat in two-door upright cooler near mop sink with a manufacturer use/freeze by date of
2) Open container of feta in brine in two-door top-loading reach-in cooler with a manufacturer sell by date of 1/8/19._x000D
Priority Note: Today's date is 1/24/19. Food shall be safe, unadulterated, and ho
1) Container of cut tomatoes in two-door upright cooler near mop sink with a preparation date of 1/13/19 (12 days prior)._x
2) Container of cooked chicken in two-door upright cooler near mop sink with a preparation date of 1/13/19 (12 days prior).
Priority 3) Open container of feta in brine in two-door
Ready-to-eat,
upright cooler
potentially
near mop
hazardous
sink withfood
no date mark, opened an unknown amount
1) The quaternary ammonium sanitizer dispenser mounted to the wall over the three-compartment sink was dispensing san
Core 2) Two-door cooler left of ice cream machine
Equipment
with an shall
ambient
be maintained
air temperature
in good
of 52
re degrees F. Per person in charge, noted
Priority FoundaUnderside of milkshake mixer in front of f Equipment food-contact surfaces and utens
Core Bin of clean plastic squeeze bottles storedClean equipment, utensils, linens, single-s
A large number of small, black, rodent-like droppings observed throughout front side of serving line and in kitchen, particula
1) Near carbonator and in interior corners of metal cabinet underneath Pepsi machine nearest pizza oven._x000D_
2) Interior bottoms of white cabinets throughout front serving line._x000D_
3) Underneath shelving units in rear of kitchen._x000D_
_x000D_
Priority FoundaPerson in charge stated that facility worksAwith
facility
a certified
shall bepest
maintained
control operator,
free of inse
but a recent invoice was not available for o
Priority FoundaSpray bottle above mop sink labeled as "LWorking containers of cleaners and saniti
Core Unable to verify whether certified manager
that it enforces other provisions related to certified food safety managers. This su
A) Multiuse FOOD-CONTACT SURFACES shall be:_x000D_

(1) SMOOTH; Pf_x000D_
(3) Free of sharp internal angles, corners, and crevices; Pf_x000D_
(4) Finished to have SMOOTH welds and joints; Pf and_x000D_
(5) Except as specified in ¶ (B) of this section, accessible for cleaning and inspec
(a) Without being disassembled, Pf_x000D_
(b) By disassembling without the use of tools, Pf or_x000D_
(c) By easy disassembling with the use of handheld tools commonly available to m
Priority FoundaSeveral large sheet pans stored on clean (B)
d Subparagraph (A)(5) of this section does not apply to cooking oil storage tank
Core 1) Area in between the grill top and shelf Nonfood-contact surfaces of equipment sha
(A) Food shall be protected from cross
contamination by: _x000D_
_x000D_
(8) Separating fruits and vegetables,
before they are washed as specified
under § 3-302.15 from ready-to-eat food
Core Three blue plastic bags of unwashed bean
.
_x000D_
_x000D_
floor. _x000D_
Core Three bags of jasmine rice were stored dir
(B) When placed in cooling or cold holding equipment , food containers in which f
(1) Arranged in the equipment to provide maximum heat transfer through the con
(2) Loosely covered, or uncovered if protected from overhead contamination as s
Core Two tightly covered plastic containers of c

Priority Raw beef, raw pork and raw chicken was (2)
ho maintaining an internal food temperature of 135F or higher when holding food

maintenance._x000D_
Core The bottom shelf of the dry storage shelvi

and 4-2. _x000D_
Core The small top loading reach-in refrigerati
Core A gap was observed between the backdoor
Physical facilities shall be maintained in

good repair._x000D_
Core A hole the size of a grapefruit was obser
Core The wall adjacent to the cook line and op Physical facilities shall be cleaned as of

Core Soiled ceiling vents over the (1) hand sin
_x000D_
Priority A can of WD-40 lubricating oil was stored (B)
o Locating the poisonous or toxic materials in an area that is not above food, eq

_x000D_
Priority A "No Pest Strip" pest control device was (2) Manufacturer's use directions included in labeling, and, for a pesticide, manuf
Priority Employee observed handling and spraying

Food employees shall clean their hands an
1) Large container of commercially packaged pasta salad in top-loading cooler directly left of cash registers with a manufac
2) Bottle of pumpkin spice flavored sauce in cabinet under bagel display unit with a manufacturer best before date of 12/11
Priority Insulated metal container of half & half reExcept during preparation, cooking, or co
Priority FoundaBlades of dicer used with onions, tomatoeEquipment food-contact surfaces and utens
Core Metal weatherstripping worn and bent at out

A food establishment shall be protected aga
Core Bottle of baby powder stored next to contaEmployees shall store their personal care
Priority Cheesecake pieces double-panned in top-lo

Core Several boxes of single-use cups, single-uCleaned and sanitized equipment, utensils
Core Interior cooking surface of panini press o Plumbing

The food-contact
fixtures surfaces of cooking and
such as handwashing
sinks, toilets, and urinals shall be
cleaned as often as necessary to keep
them clean._x000D_
Core Drain line of the two compartment sink in
The person in charge shall ensure that: _x000D_

1) Person in charge at time of inspection indicated
(I) Employees
that utensils
are properly
in constant
sanitizing
usecleaned
throughout
multiuse
the day equipment
are cleaned
andonce
utensils
per bed
Priority Founda2) Person in charge at time of inspection was
(L) Employees
unable to demonstrate
are properly knowledge
trained in food
of cold
safety,
andas hotit holding
relates to
temperatures
their assigned
for dp
Priority Small commercially packaged cream cheese

1) Soap dispenser at handsink near three-compartment sink leaking soap into cup placed at a rate rapid enough to deplete
2) Soap dispenser at handsink in front service area detached from wall and resting on side of handsink._x000D_
_x000D_
Core Note: Alternative sources of soap were provided
Equipment
and shall
accessible
be maintained
at both noted
in a state
handsinks.
Core Hole in wall above coat rack right of sodaPhysical facilities shall be maintained in g
1) Floor/wall junctures and floors around equipment throughout facility, including around grease trap, soda bag-in-box rack
Core 2) Top of exposed fixed electrical outlet box
Physical
on wallfacilities
right of shall
and underneath
be cleaned pretzel
as o prep table heavily soiled with granulate
_x000D_
or _x000D_
Priority Observed several potentially hazardous sa
A) Dressing rooms shall be used by
possessions._x000D_
Core Observed several employee purses stored
Core Observed the following employee food impr
Core 1.) Observed one sanitizer bucket stored (2)
d Cooked
A) Laundered daily hazardous food
potentially
) shall be cooled: _x000D_
21ºC (70°F); P and _x000D_
(135ºF) to 5ºC (41°F) or less. P
_x000D_
Priority Observed one container of large tomato sa
(A) Cooling shall be accomplished in accordance with the time and temperature c
Priority FoundaObserved one container of large tomato sa
_x000D_
or _x000D_
Priority Observed the following food improperly hol
Equipment food-contact surfaces and utensils shall be cleaned: _x000D_

(1) Before each use with a different type of raw animal food such as beef, fish, lam
(2) Each time there is a change from working with raw foods to working with read
(3) Between uses with raw fruits and vegetables and with potentially hazardous fo
(4) Before using or storing a food temperature measuring device; P and _x000D_
(5) At any time during the operation when contamination may have occurred. P _
Priority Observed the following food contact surfa
Core Clean serving utensils were stored in the (A) Dressing rooms shall be used by
possessions._x000D_
Core 1.) Observed one employee jacket stored
_x000D_
Priority Observed the following chemicals improper
Core Cigarette butts observed underneath fryerAn employee shall eat, drink, or use any
Priority Box of raw ribs stored above container of Food
c shall be protected from cross-contam
Priority Box of raw cod stored outside of temperatExcept during preparation, cooking, or co
Priority FoundaSides of spatula in clean equipment storaFood-contact surfaces shall be smooth, eas
Priority FoundaNo test kit available for chlorine sanitizer uA test kit that accurately measures the con
Core Gasket on right door of two-door glass-froEquipment shall be maintained in a state
The following non-food contact surfaces

of equipment soiled:_x000D_
1) Sides of fryer._x000D_
2) Interior bottom of two-door upright
freezer._x000D_
3) Interior bottom of three-door upright
Core Victory cooler. Non-food contact equipment surfaces shall
Priority No approved sanitizer available for use wit
After being cleaned, equipment food-conta
1) Wall behind and left of range and

fryers soiled._x000D_
2) Floor/wall juncture behind range and
fryers soiled._x000D_
3) Floor underneath fryers heavily
soiled._x000D_
4) Floor underneath two-door freezer left
Core of fryers and range soiled. Physical facilities shall be cleaned as o
Core Interior surfaces of ventilation hood and sIntake and exhaust air ducts shall be clea
_x000D_
_x000D_ hazard food shall be
Potentially
(3) At least 15
maintained withcm
an(6internal
inches)temperature
above the
floor.
of 41F_x000D_
or lower when holding cold,
Core A case of food was observed on the floor or_x000D_
i
higher when holding food hot._x000D_
_x000D_
Priority Cooked potatoes were holding at 55F in the
A warewashing machine; the compartments of sinks, basins, or other receptacles
_x000D_
(A) Before use; _x000D_
(B) Throughout the day at a frequency necessary to prevent recontamination of e
(C) If used, at least every 24 hours. _x000D_
Core The dish machine curtain was soiled.
(A) Single-service and single-use articles and cleaned and sanitized utensils shal
(C) Except as specified under ¶ (B) of this section, single-service articles that are
Core Soup spoons were positioned with the lip A plumbing system shall be: _x000D_
_x000D_
_x000D_
Core The RPZ backflow prevention device mounted
Priority FoundaNo soap available at hand sink next to pizEach hand washing sink shall be provided
Priority Diced tomatoes, packaged macaroni and Except
ch during preparation, cooking, or co
Core Caulk behind handsink in warewashing are

Fixed equipment not designed to be easily
Priority FoundaFood-contact surfaces of two scoops and Equipment

o food-contact surfaces and utens
Core Racks of clean glassware stored in splashClean equipment, utensils, linens, single-s
Priority Drain line from saute station ice cooler anA direct connection may not exist between
Core Worn grout between quarry floor tiles in sFloors, floor coverings, walls, wall cover
Priority FoundaNo paper towel available in women's empEach handwashing sink shall be provided w
Potentially hazard food shall be

maintained with an internal temperature
of 41F or lower when holding cold,
or_x000D_
Priority Ground beef and whole muscle intact beefhigher when holding food hot.

and 4-2. _x000D_
Core The top loading reach-in refrigeration uni

Core The front of the convection ovens was soi
cleaned equipment and utensils, laundered linens, and single-service and single-
Core Single use items were observed on the flo

Core The ventilation hood was soiled with an o
Plumbing fixtures such as handwashing
sinks, toilets, and urinals shall be
cleaned as often as necessary to keep
them clean._x000D_
Core The floor drain between the ice cream che
_x000D_
Priority A working container of sanitizing solution (B) Locating the poisonous or toxic materials in an area that is not above food, eq

_x000D_
or _x000D_
Core The rice dispensing utensil was stored
Priority Spinach offered on the consumer self-ser
(1) Melon was holding at 51F on ice at the self-service food bar._x000D_
(2) Boiled eggs were holding at 51F on ice at the self-service food bar._x000D_
(3) Yogurt was holding at 51F on ice at thePotentially
self-service
hazardous
food bar._x000D_
food shall be maintained outside of the temperature dange
(4) Skim milk were holding at 53F out of temperature
(1) maintaining
control
an internal
at the self-service
food temperature
food bar.
of 41F
_x000D_
or lower when holding food co
Priority The food was temperature abused for two(2) andmaintaining
a half hours.
an internal food temperature of 135F or higher when holding food
Priority FoundaAn open package of brie cheese held lon Potentially hazardous ready-to-eat food h
_x000D_
Priority "Urnex" coffee maker cleaner was stored (B)
d Locating the poisonous or toxic materials in an area that is not above food, eq
Food employees shall clean their hands and exposed portions of their arms, inclu
(1) Rinse under clean, running warm water; _x000D_
(2) Apply an amount of cleaning compound recommended by the cleaning compo
(3) Rub together vigorously for at least 10 to 15 seconds while paying particular a
(4) Thoroughly rinse under clean, running warm water, and _x000D_
(5) Immediately follow the cleaning procedure with thorough drying using paper to
Priority Person in charge observed rinsing hands
Priority Person in charge observed dipping raw chi

Food employees shall clean their hands a
Priority Five packages of tofu in walk-in cooler o Food shall be safe, unadulterated, and ho
Priority Person in charge observed handling ready-

Food employees may not contact exposed, r
1) Consumer advisory incorrect on full dinner menu. Current menu includes an incomplete disclosure statement, as statem
2) Consumer advisory incorrect on paper takeout menu. Observed no disclosure statement marking individual items serve
Priority FoundaNote: Facility does not serve poultry undercooked.
If an animal food such as beef, eggs, fish
Priority Concentration of chlorine sanitizer in s A chemical sanitizer used in a sanitizing
The following non-food contact surfaces observed soiled:_x000D_

1) Surfaces of shelving above one-compartment prep sink._x000D_
2) Exterior of blue plastic tote below storage right of three-compartment sink._x000D_
3) Top exterior of white top-loading chest freezer near rear facility door._x000D_
4) Exterior of round blue bulk food storage bin left of rear facility door._x000D_
Core 5) Interior of mop bucket stored inside mop Non-food
sink. contact equipment surfaces shall
The following physical facility areas observed heavily soiled:_x000D_
1) Floor in between walk-in cooler, rear facility door, and walk-in storage unit._x000D_
2) Surfaces of door and push bar inside rear facility door._x000D_
Core 3) Floor underneath soiled equipment drain Physical
board of
facilities
three-compartment
shall be cleaned
sink.
as o
Core Two employee beverages stored directly on Employee personal food and beverage shall
1) Interior metal surface of keg walk-in
Core Cardboard
cooler doorbox
separating
of baggedfrom
flour
door
tortillas pos
Food shall be protected from contamination
frame._x000D_
Priority FoundaNo test kit available
2) Underside for at
of ice bin quaternary
bar serverammoA
well test kit that accurately measures the con
leaking at several junctures, causing
water to pool on interior of cabinet and
Core floor
1) below.
Black drain line from main ice Equipment shall be maintained in a state
machine hanging directly in floor drain
Core Bottom interior
without of cabinet underneath ice N
an air gap._x000D_ b on-food contact equipment surfaces shall
2) Two gray drain lines from ice bin at
server well hanging directly in floor drain
Priority without an air gap. A direct connection may not exist between
Core Small flying insects observed underneath Aicfacility shall be maintained free of inse
Core Wall behind dish machine soiled. Physical facilities shall be cleaned as o
Core Drain lines and floor drain directly under Plumbing fixtures shall be cleaned as oft
Priority Several bags of cut lettuce in walk-in coo Food shall be safe, unadulterated, and ho
Priority Heat sanitizing dish machine reaching a After being cleaned, equipment food-conta
Priority Drain line of cookline dipper well hanging A direct connection may not exist between
Core Worn grout throughout the kitchen, with wFloors, floor coverings, walls, wall cover
Priority A drain line originating in the water heat A direct connection may not exist between
Priority The drain lines originating in the (1) ice A direct connection may not exist between
Core A heavy layer of dust was blocking air flo A

Equipment components
handwashing sink shallsuch as doors, seals
be equipped
Priority Founda100F water was not available at the hand
Priority The drain line, originating in the water fi A direct connection may not exist between
Core Employees observed working with exposed

Food employees shall wear hair restraints
Priority Several single service cups of cream chePotentially hazardous foods shall be held
A food shall be discarded if it: 1) exceeds the temperature and time combination,
Priority Small bag of cooked chicken stored in thePotentially hazardous foods shall be discarded after 7 days (the prep date plus an
Core 1) The floor under the three compartmentPhysical facilities shall be cleaned as of
A permit applicant or permit holder shall submit to the regulatory authority properl
_x000D_
(A) The construction of a food establishment;_x000D_
(B) The conversion of an existing structure for use as a food establishment; or_x0
Priority FoundaUnapproved self cleaning combi oven with(C) The remodeling of a food establishment or a change of type of food establish
Priority Unapproved self cleaning combi oven with289.2113 Order to cease food operations; r
Cloths in-use for wiping counters and

other equipment surfaces shall be:
_x000D_
(1) Held between uses in a chemical
sanitizer solution at a concentration
specified under § 4-501.114; and
_x000D_
(2) Laundered daily as specified under ¶
4-802.11(D). _x000D_
Core The quaternary ammonium (quats) sanitize
Priority Apples on display in the self-service are

Priority Four containers of yogurt holding in an i
Priority FoundaA plastic container of pasta salad was helPotentially hazardous ready-to-eat food h
Food temperature measuring devices

shall be provided and readily accessible
for use in ensuring attainment and
maintenance of food temperatures as
specified under Chapter 3. Pf _x000D_
Priority FoundaA metal stem food thermometer was not a
touch. Pf _x000D_
Priority FoundaThe checkerboard-like blade of a food ch
Core A case of single use plates were stored dire
Core The backdoor in the kitchen was propped o

possessions._x000D_
Core Employee belongings were observed on t
Core The light in the walk-in refrigeration unit light bulbs shall be shielded, coated, or

_x000D_
Priority FoundaPaper towel was not available at the han
Core The floor under the three door reach-in fr Physical facilities shall be cleaned as o
Multiuse food-contact surfaces shall be:
_x000D_
(1) Smooth;_x000D_
(2) Free of breaks, open seams, cracks,
chips, inclusions, pits, and similar
imperfections;_x000D_
(3) Free of sharp internal angles,
corners, and crevices;_x000D_
(4) Finished to have smooth welds and
Priority FoundaSeveral food container lids throughout facjoints
Priority FoundaTomato slicer stored among clean equipmen

Clean ice bins and beverage dispensing nozzles and enclosed components of eq
Core Ice machine shield guard soiled with black(b) Absent manufacturer specifications, at a frequency necessary to preclude acc
Core Floor of walk-in cooler soiled with food dePhysical facilities shall be cleaned as of
Priority FoundaBlades of vegetable chopper stored with cEquipment food-contact surfaces and utens
Core Right corner area of interior white shield Equipment such as ice bins and beverage d
Priority Drain pipe underneath handsink next to sw
A plumbing system shall be repaired accor
Core Approximately 20-30 live and dead cockroa A facility

Intake andshall be maintained
exhaust free of
air ducts shall beinse
Core Hood vents are severely soiled with build
Food shall be protected from cross contamination by: separating raw animal food
a) (TOP) Ready to eat foods; _x000D_
b) Unwashed produce; _x000D_
c) Shell eggs, seafood, whole beef, pork, and lamb (145F); _x000D_
d) Pooled eggs, ground meats, injected meats, mechanically tenderized meats (1
Priority Raw chicken and raw shrimp in bowls wrapp
e) (BOTTOM) Poultry, stuffed meats/fish/poultry (165F).
Core Four large containers of cooking oil storedFood shall be protected from contamination
Priority FoundaAn omelet tightly wrapped in saran wrap c(A) Cooling shall be accomplished in accor
Priority Founda1) The interior of several measuring cups EQUIPMENT FOOD-CONTACT SURFACES and
contamination
Materials that areby storing
used inthethefood : (1) In
Storage of packaged food items directly construction
a clean, dry location; (2)and
of utensils Where it is not
food-contact
Core Thefloor
on endsurface
of the ice bin storage
in dry drain at the server exposed
area. Plumbing tofixtures
surfaces of splash,shall
equipment dust,be
mayorcleaned
not allowasthe
other of
_x000D_ contamination;
migration and (3) Atsubstances
of deleterious least 15 cmor(6
_x000D_ inches) above odors,
impart colors, the floor. _x000D_
or tastes to food
Core and under normal use conditions shall
be: P _x000D_
_x000D_
In dry storage area, personal items (A) Safe; P _x000D_
Priority "Thank you"
observed typeon
stored to top
go bags in use for
of /adjacent to dir
bulk food containers (jackets). _x000D_
_x000D_
Core Lockers or other suitable facilities shall
Priority FoundaNo paper towel available at handsink on m

Each handwashing sink shall be provided w
Core Several employees wearing visors withoutFood employees shall wear hats, hair cove
1) Box of shredded lettuce in walk-in

cooler with a manufacturer use by date
of 12/12/18._x000D_
2) Box of pico de gallo dressing in walk-
in cooler with a manufacturer use by
date of 11/18/18._x000D_
Core An excessive amount of bagged trash, refu

Refuse, recyclables, and returnables shal
Priority FoundaNo soap accessible for use at kitchen ha Each handwashing sink or group of 2 adjac
1) Floor under deep fryers, one-door

freezer, and rethermalizer
soiled._x000D_
2) Floor of walk-in freezer
soiled._x000D_
3) Floor under three-compartment sink
Core surrounding floor drain soiled. Physical facilities shall be cleaned as o
Multiuse food-contact surfaces shall be: _x000D_

Priority FoundaA plastic food container was not smooth (4) Finished to have smooth welds and joints; Pf
_x000D_
_x000D_
Core The walk-in refrigeration unit condensate (B) Maintained in good repair.
_x000D_
Priority A spray bottle of bathroom deodorizer wa (B) Locating the poisonous or toxic materials in an area that is not above food, eq
Priority FoundaCooked pork ribs, portioned bags of past Potentially hazardous ready-to-eat food h
Priority The concentration of the chlorine sanitiz The concentration of chlorine sanitizer so
Core The deep fryers caster legs were heavily

Priority FoundaThe hot water at the handwashing sink at

_x000D_
Core The water filter installed in the water sup

_x000D_
_x000D_
Priority The water heater storage tank was leaking
(B) Maintained in good repair.
Core The tile floor was not smooth and easily c

clean._x000D_
Core The floor under the deep fryers was soile
A storage area and enclosure for

refuse , recyclables, or returnables shall
be maintained free of unnecessary
items, as specified under § 6-501.114,
and clean. _x000D_
Core The dumpster enclosure was observed wit
Core Two employee beverages in approved conta

Priority Two containers of fresh mozzarella in walk

Food shall be safe, unadulterated, and ho
1) Box of raw bacon stored directly

Priority Raw whole pork
underneath boxesstored
of rawdirectly
ground underneathFood shall be protected from cross-contam
sausage links in walk-in cooler._x000D_
Core Employee
2) foodpork
Pan of raw items stored
chops above
stored custome
directly Employee personal food and beverage shall
next to packages of ground and
mechanically tenderized meats in walk-
Priority in cooler. Food shall be protected from cross-contam
Core Interior bottom of white chest freezer nearNon-food contact equipment surfaces shall
Priority Drain line from one-compartment culinaryAs direct connection may not exist between
Basket of apples on display and
intended for customer consumption not
washed. _x000D_
_x000D_
Core Raw fruits and vegetables shall be thorou
Core Mounted cutting board on make line heaviSurfaces such as cutting blocks and boards
Core Dumpster area excessively soiled. Per ope

A storage area and enclosure for refuse ,
1. Floor under latte and pop machine

soiled._x000D_
2. Walk in freezer floor excessively
Core soiled. Physical facilities shall be cleaned as of
1. Make line pop machine drain line and

floor drain excessively soiled._x000D_ Plumbing fixtures shall be cleaned as
2. Ice machine drain line excessively often as necessary to keep them
soiled._x000D_ clean._x000D_
Core 3. Latte floor drain soiled.
Observed one container of salsa pass
the manufacturer date (12/13/18) stored
in the one door upright reach in cooler
across from the dish machine in the Food shall be safe, unadulterated , and,
main kitchen._x000D_ as specified under § 3-601.12, honestly
_x000D_ presented.P _x000D_
Priority Note: Observed on 1/4/18.

(1) At 57o C (135o F) or above,_x000D_
or _x000D_
Priority Observed two boxes of cream cheese (47-49
Core Observed the one door upright reach in co(A) Equipment shall be maintained in a sta
The interior of the right microwave in the

main kitchen soiled with food debris, for
an unknown amount of time._x000D_ A) The food-contact surfaces of cooking and baking equipment shall be cleaned a
_x000D_ (B) The cavities and door seals of microwave ovens shall be cleaned at least eve
Core
Core Employee beverage in a screw-top bottle Employee

a personal food and beverage shall
Cooling shall be accomplished from 135 F to 70 F in two hours and 70 F to 41 F i

(1) Placing the food in shallow pans;_x000D_
(2) Separating the food into smaller or thinner portions;_x000D_
(3) Using rapid cooling equipment ;_x000D_
(4) Stirring the food in a container placed in an ice water bath;_x000D_
(5) Using containers that facilitate heat transfer;_x000D_
(6) Adding ice as an ingredient; or_x000D_
Priority FoundaTwo sheet pans of roasted red peppers an(7) Other effective methods.
Priority FoundaContainer of cooked pork on top shelf of Ready-to-eat, commercially processed pote
1) Interior of two blenders stored with

clean equipment on shelf across from
one-compartment culinary sink soiled
with food debris._x000D_
2) Blade of table-mounted can opener
Priority Foundasoiled. Equipment food-contact surfaces and utens
Core Ice scoop stored directly on top surface oClean equipment, utensils, linens, single-s
Priority FoundaHot water at handsink across from cash rA handwashing sink shall provide water wi
Priority First aid kit and bottles of eye wash stor First aid supplies that are in a food estab
1) Employee purse stored on shelf

Priority Container
directly of Beyond
above meatleft
prep table product in three-
of three- Ready-to-eat, potentially hazardous food
compartment sink._x000D_
2) Several employee coats and personal
items hung on sides of clean equipment
Core and dry storage racks in rear of facility. Employee clothing and belongings shall b
1) Spray bottle of Greaselift chemical store directly next to spray cans of cooking spray on shelf below flat-top press._x000
2) Can of cooking spray stored directly in between several chemical items in chemical storage area near mop sink._x000D
Priority 3) Box of deli paper and several sizes of plastic
Poisonous
catering
or toxic
lids materials
stored directly
shall underneath
be stor spray bottles of Greaselift in chemi
Core Box of bagged potato chips stored directlyFood shall be protected from contamination
1) Shelves directly underneath flat-top
grill and overhead single-use container
shelf left of fryers lined with cardboard
and newsprint._x000D_
2) Protective plastic coating in place on
sides of top-loading cooler near cash
Core register. Nonfood-contact surfaces shall be free of
Core Beverage cups stored on container lid posit

Clean equipment, utensils, linens, single-s
1) Wall across from unused facility

coolers adjacent to door to dining area
soiled._x000D_
2) Floor underneath three-door freezer
Core near bread ovens soiled with debris. Physical facilities shall be cleaned as o
Priority FoundaSpray bottle in chemical storage rack conWorking containers of cleaners and saniti
A food employee may drink from a closed beverage container if the container is h
Core An employee beverage, in a plastic bottle
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. Pf _x000D_
Priority FoundaA can of cranberry sauce was observed wit
Potentially hazardous food shall be thawed: _x000D_
_x000D_
Core Two packages of raw chicken were thawing

maintenance._x000D_
Core A cardboard box was re-used to stage clea
Core The two door reach-in refrigeration unit i (B) Equipment components such as doors, seals, hinges, fasteners, and kick plat
Core A cardboard box of clean linen napkins was
Core The quarry tile floor was not smooth and e
Insect control devices shall be installed so that: _x000D_

(1) The devices are not located over a food preparation area; and_x000D_
(2) Dead insects and insect fragments are prevented from being impelled onto or
Core A pest control device was positioned abo
material. Pf_x000D_
Priority FoundaAn unlabeled working container of cleane
Priority Platter with one piece of raw whole meat Food shall be protected from cross-contam
1) Rice in rice warmer near one-door glass-front Coca-Cola cooler in kitchen between 71 and 86 degrees F for two hours,
Priority 2) Facility-made garlic butter at 59 degrees
Except
F stored
during
in metal
preparation,
pan outside
cooking,
of temperature
or co control on cookline for less than fo
1) Food-contact surfaces of spiral vegetable slicer stored as clean on shelf above one-compartment culinary sink soiled wi
Priority Founda2) Food-contact surfaces of two pairs of tongs
Equipment
in clean
food-contact
equipment surfaces
storage next
and to
utens
warewashing area soiled with food resid
The following food-contact surfaces observed soiled, cleaned more than four hours prior, per person in charge:_x000D_
1) Blade of knife on shelf above cookline top-loading cooler._x000D_
2) Blade of peeler on shelf above cookline top-loading cooler._x000D_
Priority 3) Five utensils in metal pan on shelf above
Equipment
two-compartment
food-contact
culinary
surfaces
sink and
nearutens
entrance to kitchen from dining area.
Priority Liquid batter on cookline for which time a If time temperature control is used as the
Priority FoundaLiquid batter held outside of temperature If time without temperature control is use
Priority FoundaKnife with severely chipped metal blade inFood-contact surfaces shall be smooth, eas
The person in charge shall ensure that: _x000D_

_x000D_
(K) Employees are preventing cross-contamination of ready-to-eat food with bare
Priority FoundaDesignated person in charge is not fulfill (L) Employees are properly trained in food safety, as it relates to their assigned d
1) Upon entry to kitchen, employee beverage in an approved container stored on surface of large central prep table directly
2) Employee beverage in a screw-top bottle stored on shelf directly above leftmost cookline top-loading cooler._x000D_
3) Employee bread items and packaged tortillas stored on shelf directly above one-compartment culinary sink adjacent to c
Core 4) Employee beverage in a screw-top bottle
Employee
stored on
personal
shelf infood
walk-in
andcooler
beverage
directly
shallnext to customer food items.
Priority Cartons of half & half requiring refrigera Food shall be safe, unadulterated, and ho
Priority Upon entry to kitchen, employee observedFood employees may not contact exposed, r
1) Package of egg roll wraps stored directly next to pans of raw beef inside left three-door top-loading cooler on cookline._
2) Raw ground chicken stored directly next to raw calamari inside left three-door top-loading cooler on cookline._x000D_
Priority 3) Bowl of raw steak stored directly on topFood
of large
shallwhite
be protected
containerfrom
of raw
cross-contam
chicken in walk-in cooler.
1) In-use whisk on cookline stored in standing water of 75 degrees F between uses._x000D_

2) In-use rice scooping utensil in expo stored in standing water of 70 degrees F between uses._x000D_
3) Handles of spoons in bulk container of pepper on cookline buried underneath the surface of the food._x000D_
Core 4) Clear plastic container with no handle used
During
asbreaks
scoop in
andfood
stored
preparation
inside bulk
or dispe
container of flour in dry storage room. Note:
Core Bulk bag of granulated white sugar storedFood shall be protected from contamination
1) Packages of cooked udon and yakisoba noodles labeled "keep refrigerated" at 64-69 degrees F stored outside of tempe
2) Cooked brown rice at 69 degrees F in unplugged rice hot holding unit on surface of cutting board near unused pizza ove
Priority Per person in charge, all noted items wereExcept
not discarded
during preparation,
following the
cooking,
close oforservice
co the previous night (over four hours p
1) Liquid batter used in contact with raw shrimp on cookline holding outside of temperature control for one hour. Per person
Priority Founda2) Sushi rice at sushi bar for which time as
If a
time
public
without
health
temperature
control is used
control
notismarked
use with a prep or discard time in accorda
(A) Safe;_x000D_
1) Raw meat items stored directly inside white
(B) Durable,
plastic grocery-type
corrosion-resistant,
bags inside
and nonabsorbent;
one-door uprightand_x000D_
freezer near three-compar
Priority 2) Bundle of asparagus stored directly inside
(C) Sufficient
gray plastic
in grocery-type
weight and thickness
bag in walk-in
to withstand
cooler.repeated warewashing.
Priority FoundaBlade of metal knife in knife storage cont Multiuse food-contact surfaces shall be sm
Priority FoundaNo test kit available for quaternary ammoA test kit that accurately measures the con
Core Deep water pooling on bottom of three-doo

1) Blade of knife on magnetic knife storage rack above two-compartment culinary sink near central prep area soiled with fo
Priority Founda2) Blade of spiral vegetable slicer stored with
Equipment
clean equipment
food-contact
above
surfaces
one-compartment
and utens culinary sink soiled with dried food
The following food-contact surfaces
observed soiled, cleaned more than four
hours prior per person in
charge:_x000D_
1) Blade of knife on shelf above cookline
top-loading cooler._x000D_
2) Blade of peeler on shelf above
Priority cookline top-loading cooler. Equipment food-contact surfaces and utens
1) Interior bottom of cookline microwave soiled with food residue._x000D_

2) Shelving units directly below cookline microwave heavily soiled with food residue._x000D_
3) Fan cover inside one-door glass-front Coca-Cola cooler in kitchen heavily soiled with black dust accumulation._x000D_
4) Shelf directly above prep table right of cookline range soiled with dried food residue._x000D_
5) Handle of table-mounted can opener near ice machine soiled._x000D_
Core 6) Top of dish machine soiled. Non-food contact equipment surfaces shall
1) An excessive amount of dried food residue observed in basin of handsink near kitchen door to hibachi grills._x000D_
Priority Founda2) Access to handsink next to ice machineAand
handwashing
three-compartment
sink shall sink
be maintained
completelyso
blocked by several brooms, a chair, and
Core Handsink next to kitchen door to hibachi gA plumbing system shall be maintained in
1) Several knives stored directly next to small squeeze bottle of superglue and two handheld lighters in storage container b
Priority 2) Spray bottle containing degreaser storedPoisonous
directly next
or toxic
to sugar
materials
and several
shall beother
stor bar garnishes on top of one-door coole
Priority Facility observed using unapproved bleach

Chemical sanitizers and other chemical ant
Priority Rolling cart of food and clean equipment First aid supplies that are in a food estab
A food employee may drink from a closed beverage container if the container is h
(1) Food residue was observed on the (1) The employee's hands; _x000D_
food-contact surface of a green handled (2) The container; and _x000D_
Core An employee
food scoop in beverage
the "scoop"was observed on Equipment
drawer. (3)
shelExposedfood-contact
food ; cleansurfaces
equipmentand, utensils , and linens ; and unwrapped single
_x000D_ Each handwashing
utensils shall be cleansinktoor group
sight andof 2
(2) Food residue was observed on the adjacent
touch. Pf handwashing
_x000D_ sinks shall be
Priority Foundaback-side of the deli slicer blade. provided with a supply of hand cleaning
Physical facilities
liquid, powder, or shall be cleaned
bar soap. as
Pf_x000D_
Priority FoundaThe hands-free soap dispenser at the Bisoften as necessary to keep them
clean._x000D_
Core Soiled floor under the cooking equipment o
_x000D_
Priority A spray bottle of Clorox cleaner was obser(B) Locating the poisonous or toxic materials in an area that is not above food, eq
Core Employees working with exposed food onFood

co employees shall wear hats, hair cove
Priority Box of spring mix in walk-in cooler with Food shall be safe, unadulterated, and ho
Core Caulk seal between wall and mop sink obser

Fixed equipment not designed to be easily
1) Exterior non-food contact surfaces of orange lettuce spinner stored as clean soiled with food debris._x000D_
2) Sides of cooking equipment on drive-thru side of cookline soiled with buildup._x000D_
Core 3) Exterior surfaces of fan positioned on top
Non-food
of chaircontact
betweenequipment
drive-thrusurfaces
and cashshall
registers heavily soiled with black dust b
Core Several small flies observed throughout fac
A facility shall be maintained free of inse
1) Floor underneath and wall behind

cooking equipment soiled with oil and
grease buildup._x000D_
2) Floor underneath drive-thru beverage
Core machine soiled with debris. Physical facilities shall be cleaned as o
Priority Probe food thermometer placed inside meta

Priority "Hot Shot" pest strip containing dichlorvo Poisonous or toxic materials such as pesti
Surfaces of utensils and equipment contacting food that is not potentially hazard
(1) At any time when contamination may have occurred; _x000D_
and _x000D_
(4) In equipment such as ice bins and beverage dispensing nozzles: _x000D_
(a) At a frequency
Potentially hazardousspecified
food by the manufacturer, or _x000D_
(b) Absent manufacturer
(time/temperature control forspecifications,
safety food at a frequency necessary to preclude a
Core The ice maker ice bin was soiled with a b ) shall be maintained: _x000D_
Working
(1) At 57ocontainers
C (135o F)used for storing
or above,
poisonous
_x000D_ or toxic materials such as
cleaners
or _x000D_ and sanitizers taken from bulk
supplies
(2) At 5ºCshall be or
(41ºF) clearly
less.and individually
P _x000D_
Priority Observed the following potentially hazardoidentified with the common name of the
material. Pf_x000D_
Priority FoundaObserved one chemical spray bottle in th
_x000D_
Priority Observed one chemical sanitizer bucket s
Potentially hazardous food (time/temperature control for safety food ) shall be ma
(1) At 57o C (135o F) or above, except that roasts cooked to a temperature and f
Priority Observed potentially hazardous milk holdi
Food employees shall clean their hands and exposed portions of their arms as sp
_x000D_
(A) After touching bare human body parts other than clean hands and clean, expo
(B) After using the toilet room; P _x000D_
(C) After caring for or handling service animals or aquatic animals as specified in
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handk
(E) After handling soiled equipment or utensils ; P _x000D_
(F) During food preparation, as often as necessary to remove soil and contamina
(G) When switching between working with raw food and working with ready-to-ea
(H) Before donning gloves for working with food ; P and _x000D_
(I) After engaging in other activities that contaminate the hands.P _x000D_
Priority Observed the person in charge change ta
Core Observed the following employee items im
Food shall be safe, unadulterated , and,

Observed the noted potentially hazardousas
items
specified
past the
under
manufacturer
§ 3-601.12,use
honestly
by date mark in the two door reach in cooler in
_x000D_ presented.P _x000D_
Priority Note: Observed on 1/15/19.
_x000D_
_x000D_
_x000D_
_x000D_
Core Observed several utensils stored in stand
Core 1. Observed a wet wiping cloth stored dire(2) Laundered daily
A.) Observed the following potentially hazardous

Potentially
foods
hazardous
improperly
food
holding above 41F degrees in the two door reach in coo
_x000D_ (time/temperature control for safety food
B.) Observed two containers of cooked eggs) shall
stored
be maintained:
in the microwave
_x000D_
(79F) degrees. Per the operator, the noted items wer
_x000D_ (1) At 57o C (135o F) or above,
_x000D_ _x000D_
_x000D_ or _x000D_
Priority (2) At 5ºC (41ºF) or less. P
Observed the two door upright reach in cooler holding potentially hazardous foods in the main kitchen with the left side of t
_x000D_
_x000D_ (A) Equipment shall be maintained in a state of repair and condition that meets th
Core Note: The ambient temperature observed(B)at 39F
Equipment
degreescomponents
per the inspectors
such asthermometer
doors, seals,when
hinges,
the fasteners,
door is fully
and
closed.
kick plat
In equipment such as ice bins and beverage dispensing nozzles and enclosed co
(b) Absent manufacturer specifications, at a frequency necessary to preclude acc
Core Observed the interior of the ice machine i
Equipment food-contact surfaces and utensils shall be cleaned: _x000D_

(1) Except as specified in ¶ (B) of this section, before each use with a different typ
(2) Each time there is a change from working with raw foods to working with read
(3) Between uses with raw fruits and vegetables and with potentially hazardous fo
(4) Before using or storing a food temperature measuring device; P and _x000D_
(5) At any time during the operation when contamination may have occurred. P _
Priority Observed the following food contact surfa

Core Observed the following non-food contact su
Core Observed the following items improperly st
(A) A handwashing sink shall be maintained so that it is accessible at all times for
Priority FoundaObserved the hand washing sink across f
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. P _x000D_
Priority Observed the drain line to the dipper well

_x000D_
Priority FoundaObserved the hand washing sink across th

possessions._x000D_
Core Observed the following employee items im
_x000D_
Priority Observed the following chemical improperly
Except as specified under §§ 7-207.12

and 7-208.11, employees shall store
their personal care items in facilities as
specified under ¶ 6-305.11(B)._x000D_
Core Observed the following employee personal
Knives, forks, and spoons that are not

prewrapped shall be presented so that
only the handles are touched by
employees
_x000D_ and by consumers if
Core Observed the certified manager with no alconsumer self-service is
289.2129 Certification of provided.
managerial employee under program accredited by Ame
_x000D_
Core The storage facility for single service sp
Core Employee beverage in an approved containe
Priority Pan of orange chicken in hot holding tabl Except during preparation, cooking, or co
Priority Hose equipped with a shutoff valve direc A plumbing system shall be configured to p
Core Three live cockroaches observed on wall A

a facility shall be maintained free of inse
Core Bottle of employee aloe vera gel stored diEmployees shall store their personal care
Priority Founda5x dented cans stored on the dry storage Food packages shall be in good condition a
Core Fan blade cover inside one-door upright gNon-food contact equipment surfaces shall
After use, mops shall be placed in a

position that allows them to air-dry
without soiling walls, equipment, or
supplies._x000D_
Core Wet mop stored in bucket.
_x000D_
(A) Labeled as specified; Pf and_x000D_
Priority First aid box stored next to single servic (B) Stored in a kit or a container that is located to prevent the contamination of fo
Priority FoundaAn open package of feta cheese was heldPotentially hazardous ready-to-eat food h
_x000D_
(A) Safe; P _x000D_
Priority Two loaves of bread in a brown plastic gro
Equipment compartments that are

subject to accumulation of moisture due
to conditions such as condensation,
food or beverage drip, or water from
melting ice shall be sloped to an outlet
that allows complete draining._x000D_
Core The drain line originating in the re-therma
Equipment such as ice bins contacting

food that is not potentially hazardous
specified by the manufacturer, or absent
manufacturer specifications, at a
frequency necessary to preclude
accumulation of soil or mold. _x000D_
Core The interior of the ice maker was soiled.

Priority FoundaThe hot water at the handwashing sink beh
Priority The drain line originating in the re-therm A direct connection may not exist between
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)._x000D_
Core Gaps of greater than 1mm was observed b

possessions._x000D_
Core Employee's personal belongings were obse
_x000D_
(B) Routinely inspecting the premises for evidence of pests;_x000D_
(C) Using methods, if pests are found, such as trapping devices or other means o
(D) Eliminating harborage conditions._x000D_
Core A dead cockroach was observed on two mon
_x000D_
(A) Safe; P _x000D_
Priority Several loaves of bread were observed in
Core A plastic recipe card, attached to the und Equipment components such as doors, seals
Method Of Correction Corrective Action
Move employee foods below and away from commercia

Employee foods removed from reach-in cooler.
Remove cloth from under clean dishes. Cloth removed from under clean dishes.
Provide ASSE1022 back flow protectoer on water feed

ASSAE1022 observed on water feed line to hot
Clean soda nozzle behind bar.
Replace all missing anf damaged ceiling tiles in men's and women's restroom in basement.
Clean floors in both men's and women's restrooms in basement.
Label oil and water bottles on cook line with common names.
Move cases of tomato juice off floor.
Move case of cups off floor.
Clean hand sink with coffee stains, and move coffe One hand sink observed washed, other hand sink
Provide certified manager with allergen training. Certified manager provided with allergen trainin
Provide proper beverage containers, and ensure theBottle of water discarded.

Remove dressing container from cinnimon mixture and provide proper scoop.
Remove bucket from hand sink, and inform employe

Bucket removed from hand sink. PIC will ensure
Provide hand soap at hand sink on cook line. Hand soap provided at hand sink on cook line.
Provide paper towels at hand sinks listed. Paper towels provided at hand sinks by back door
Clean floor in walk-in freezer.
Hang mop to dry. Mop hung to dry.
Remove spray nozzle after each use from mop sink.Spray nozzle removed.
Provide covered waste basket for unisex restroom.
Clean the noted area and maintain clean. Shelf under the dining room beverage machine
Provide hot water at the noted hand sink. Operator turned on the hot water valve below the
Provide one of the approved ASSE 1022 double check

ASSE 1022 Observed on non-carbonated line o
Repair or replace the noted items.
Provide an air gap two times the pipe diameter or at1" air gap observed on drain line of dipper well.
Install filter spacers at the ventilation hood above

the fryer._x000D_
Hood filter observed replaced.
1) Floor drain and drain line from the lobby pop

cleaned. _x000D_
2) Floor drain and drain line from the drive-
Clean the noted areas and maintain clean. through pop cleaned.
Operator stored chemicals in the manner
above._x000D_
Move the chemical to an area that is not above food,
Provide proper beverage containers, and ensure theOpen water bottle discarded.
Mark foods listed with date system Observed two pans of corned beef, one pan of c
Discard pan of pulled pork. Pan of pulled pork discarded.
Replace torn gasket on reach-in cooler of top loader.
Clean hand sink by dish machine, and inform employ

Hand sink observed cleaned. PIC will ensure fu
Provide paper towels at hand sink in men's restroomPaper towels provided at hand sink in men's res
Move employee beverages below and way from food

Employee beverages moved below and way from
Provide proper hair restraints, and ensure they are Dish washer observed wearing hair restraint.
Cover pans of cinibuns in stand-up cooler. Buns covered in freezer.
Provide thermometer in reach-in cooler by three co Thermometer provided in cooler.
Have dish machine service to sanitize properly. UntilChlorine dish machine observed sanitizing prope
Clean hand sink, and inform employees to use handHand sink observed cleaned. PIC will ensure ffu
Replace burnt out light under main hood. Light under main hood replaced.
Label spray water bottle with common name.
Put wet wiping cloth in sanitizing bucket.
Clean gaskets.
Move single service cups and bags from under drain line of hand sink behind front counter.
Provide Quat test strips for three compartment sink.Quat test strips provided.
Raise drain line on ice machine, and walk-in cooler 1Drain line on ice machine, and walk-in cooler ob
Replace burnt out light in walk-in chicken cooler.
Hang mop to dry.
Turn dipper well on.
Move containers of butter outside splash guard on hContainers of butter moved outside splash guard
Replace torn gaskets on stand-up cooler at end of coo

PIC went out to car and brought in and replace g
Clean areas indicated.
Clean hand sink in wait area, and inform employeesHand sink in wait area observed cleaned. PIC wi
Provide paper towels at hand sinks in wait area, an Paper towels provided at hand sinks in wait are
Move cell phone to approved location. Cell phone put in purse.
Hang mops to dry.
Move 409 cleaner to approved location. 409 cleaner moved to chemical storage shelf.
Move Pamprin to approved location. Pamprin moved to purse.
The following foods were observed in walk-in

cooler dated:_x000D_
Move employee beverage below and away from food
Employee
1). beverageofdiscarded.
Large container chicken and broccoli
soup. Marked 2/24 prep date. _x000D_
2). pan of cooked chicken marked 2/26 prep
date._x000D_
3). Pan of cooked sausage. marked 2/26 prep
Mark items listed with date system date.
Seal drain board to wall on dirty dish side of dish machine.

Have dish machine serviced to sanitize properly. UntSanitizer container changed. Dish machine obser
Remove pitcher from hand sink on cook line, removePitcher removed from hand sink at end of cook l
Provide paper towels at hand sink at upstairs bar. Paper towels provided at hand sink at upstairs b
Replace burnt out light under main hood.
Moved jacket to approved location. Jacket moved to closet for employees.
Clean wall between drain board and wall on dirty dish side of dish machine.
Label spray cleaner bottles in upstairs mop closet Spray chemical bottles in upstairs mop room l
Move stainless steel cleaner to approved location. Stainless steel cleaner moved to chemical stora
Provide proof of allergen training.
Provide asterisks on cooked to order eggs on brunch menu

Clean wall by spray arm.
Label bulk oregano container with common name.
Cover bulk flour, sugar, and salt containers on dry stBulk flour, sugar, and salt containers on dry sto
Replace torn gasket on bottom drawer of cooler.
Clean gasket on two door freezer at end of cook line.
Invert tin pans. Tin pans inverted.
Label spray cleaner bottle with common name. Spray cleaner bottle observed labeled with co
Move coffee pot cleaner to approved location. Coffee pot cleaner moved to chemical storage s
Move cases of fries, and onion rings off floor in walkCases of onion rings and fries moved off floor in
Move shrimp and fish under cold running water lessShrimp and fish moved under cold running water
Change date on garlic butter to proper date, and da garlic butter, salsa, and gravy marked with 2/26
Discard marinade and blue cheese dressing. Marinade and blue cheese dressing discarded.
Replace torn gasket on reach-in cooler of top loader.
Move Windex to approved location. Windex moved to chemicals storage shelf.
Provide certified manager certificate for manager with allergen training, or another certified manag
Provide proper beverage containers, and ensure they are used and stored properly.
Discard rice. Colander of rice discarded.
Discard rice. Sushi rice discarded.
Remove towel from under grill. Towel removed from under grill.
Remove spoons from hand sink, and inform employee

Spoons removed from hand sink. PIC will ensure future compliance.
Clean drip trays in exhaust hood.

Provide ASSE1022 back flow preventor to water lin ASSE 1022 observed applied to supply line of
Bare hand contact was discussed with
Utilize
Put on the ice scoop,
an effective stored
hair next such
restraint; to theas
icehats, hairnets,
operator. Operator
or visors with aagreed
hairnet to use the ice
underneath.
machine to scoop ice._x000D_ scoop in the future._x000D_
Arrange foods in the noted coolers so that raw Operator arranged the foods so that raw
animal products are stored below and away from animal products are stored below and away
ready to eat foods and raw animal products are from ready to eat foods and raw animal
stored according to their final cook off products are stored according to their final
temperatures in the manner noted above._x000D_ Employee refilled chemical sanitizer solution to
cook off temperatures._x000D_
50 ppm and stored wiping cloths bucket off the
floor._x000D_
Move
Emptynoted
wipingfood items
cloth to a location
buckets and refillso they
with are
sanitizing
stored off the floor._x000D_
Remove fooditem
Place noted from
inunapproved container
cooler to continue and or
cooling useuseOperator placed the Alfredo sauce in an ice bath
approved food grade containers. _x000D_
Operator poured soup into a food grade containe
Calibrate the thermometer to 32F +/- 2F in an ice baOperator calibrated the thermometer to 32F in th
Repair or replace the noted door.
Wash, rinse and sanitize the noted equipment and utOperator washed, rinsed and sanitized the milk
1) Install a Pressure Vacuum Breaker, ASSE 1020 or ASSE 1056 six inches above the point of use or install a Reduced Pressure Zone (R
_x000D_
2) Provide
A) Move itemsone so
of the
the approved ASSE
hand washing 1022
sink is double check valves on the water inlet line to the noted equipment: 1. Watts SD-3; 2. Anderso
accessible to employees at all times._x000D_
B) Only use the handwashing sink for
handwashing. Proper handwashing sink usage was discussed a
Provide an air gap two times the pipe diameter or at least one inch between the flood level rim at flo
Clean the noted area and maintain clean.

above._x000D_
Provide a metalfood
Discard noted stem thermometer scaled 0-
item. Operator discarded the noted food.
220F._x000D_
Provide chlorine test strips.

above._x000D_
Provide a functioning metal stem thermometer. Person in charge purchased a functioning metal s
Provide detergent for use at three-compartment sinkPerson in charge provided detergent for use at
Clean (wash, rinse, sanitize, and air dry) the noted Person in charge washed, rinsed, sanitized, and
Rearrange the noted utensils so that all handles arePartial correction 1/15/19: 1) Employee rearrange
Move and store all chemical items below and away fro
Person in charge moved and stored all chemical
Remove and immediately cease the use of non-foodPer sanitarian instruction, person in charge re
1.) Store the noted item in a dry container, running

water or in water held 135F degrees or above.
_x000D_
2.) Store the handle of the scoop above the food
contact surface level. After informed, observed the person in charge: 1.
Remove the noted linen from the food product. ProviAfter informed, observed the person in charge r
1.) Provide a sanitizer bucket for the noted food pre After informed, observed: 1.) The person in char
Store the noted item in an approved location designa

After informed, observed the person in charge st
(1-2): Rapidly cool the noted items to 41F degrees (1-2): Observed the person in charge rapidly coo
Date mark the noted items to not exceed 7 days from

After informed, observed the person in charge d
Discard the noted items. Time stamp potentially hazObserved the person in charge discard the noted
Wash, rinse and sanitize the noted items to precludeAfter informed, observed the person in charge wa
(1-3): Store the noted items in an approved location(1-3): After informed, observed the person in ch
Repair the worn grout where necessary to return the entire floor to a smooth and easily cleanable co
Clean the noted areas and maintain clean.
Store employee food items in approved locations b Employee drinks were moved to an approved loc
Store dented cans in designated area separate fromDented

i cans were moved to a designated area sep
Provide a certified foodservice manager with an alleCertified manager completed the required allerge
The noted pork and beef may be unsafe to eat and tThe operator discarded the whole pork and corn
(1) Leave uncovered in the refrigeration unit until it

reaches 41F._x000D_
(2) Cut the whole roasts into small pieces,
_x000D_
(3) Consider an ice water bath. The operator discarded the pork and corned bee
Service the dish machine such that the chlorine concentration of the sanitizer is within the acceptable range noted above. During the inter
_x000D_ The concentration of the sanitizer dispensed fr
Reposition the end of the drain line such that an
Rearrange the
acceptable flatware
air gap in the organizer
is established such that theThe silverware was arranged to protect thee lip-
as described
above,
(1 therebyorcreating
& 2) Repair replaceanthein-direct
brokenconnection to
tiles such that
sewage
the floor system._x000D_
is returned to a smooth and easily
cleanable state._x000D_ An acceptable air gap was established.
(3) Repaint the floor with a durable coating such
that the concrete is returned to a smooth non-
absorbent and easily cleanable state.
Remove the no-pest strips from the premises. The no-pest strips were removed.
(1) Separate the raw steaks from the
kielbasa._x000D_
(2) Separate the fish from the washed cucumbers
and green peppers._x000D_
(3) Separate the raw shell eggs from the lemon
rice soup._x000D_
(4) Separate the raw ground beef and ground. Through the use of nonabsorbent shielding all r
The noted temperature abused foods may have

been out of temperature control for more then four
If thawing
hours. in four
After a culinary sink
hours of (as observed)
temperature the food Staff moved the two briskets that remained under
abuse
potentially hazardous food may not be safe to
consume and therefore must be
discarded._x000D_
The sanitarian observed staff discarded the tem
(1) The raw fish and the tuna salad were separated._x000D_
(2) The raw shell eggs and cooked potatoes were separated._x000D_
(3) The raw sausage was separated from the soup._x000D_
(4) The raw sausage was separated from the cooked bacon._x000D_
Separate the foods noted above such that all raw an(5) The pita bread was separated from the raw sausage.
Remove the beverage from the ice bin and burn theThe
re beverage was removed from the ice bin and
Clean the noted area of the ice maker to prevent conThe ice maker was cleaned.
Use one of the noted acceptable thawing methods The operator moved the beef to the walk-in refrig
Remove the cardboard from the shelving. If a liner The cardboard was removed.
Service the refrigeration unit such that the water accumulation is eliminated.
Resurface or replace all cutting boards that are not smooth and easily cleanable. The cutting board
Clean and sanitize the soiled deli slicer. The deli slicer was clean.
Service the dish machine such that the surface tempThe dish machine repair technician arrived and r
Service the floor such that the noted area is returned to a smooth and easily cleanable condition.
Instruct employees to store their mobile phones in tThe employee properly stored their mobile pho
Provide a sign in front of the noted area indicating Person in charge provided a sign in front of the
Move and store all noted chemical items below and Person
aw in charge moved and stored all noted che
Remove the unit thermometer that is not properly calPerson in charge removed the noted unit thermo
Provide an air gap of two times the pipe diameter, or1/31/19: Both noted drain lines moved and secure
Clean the noted areas and maintain clean. 1/31/19: Floors and floor/wall junctures through
Move and store the noted canisters in a designated Person in charge moved and stored the noted can
Move and store the noted wet wiping cloth bucket bel
Person in charge moved and stored the noted wet
Provide a current, valid certificate for a certified manager from an ANSI-accredited course.
Move and store the noted employee food below andPerson

aw in charge moved and stored the noted emp
Discard the noted items. Person in charge discarded the noted items.
Move and store the noted bag of vanilla soft-serve Person in charge moved and stored the noted ba
1) Repair the noted metal surface such that it is

securely attached to the interior of the top-loading
door._x000D_
2) Replace the noted handle._x000D_
3) Repair the noted gasket.
Label the water bottle.

Run cold water over the thawing meat and leave theThe operator ran cold water over the thawing me
Remove the cardboard from lining the shelving.
Clean the noted nonfood-contact surfaces.
Move the glass to a location below and away from thThe operator moved the glass cleaner to a safe
_x000D_
_x000D_
The noted temperature abused foods may have
been out of temperature control for more then four
hours. After four hours of temperature abuse
consume and therefore must be (1) The dish machine was repaired such that
discarded._x000D_ the sanitizer concentration was within the
The operator discarded
manufacturers the temperature abused
label requirement._x000D_
(2) The walk-in refrigeration unit was repaired
(1) Repair the dish machine such that thee sanitizerand solution
holding
hasfood
a concentration
at 41F._x000D_
of 50 - 100ppm chlorine._x000D_
(2) Repair the walk-in refrigeration unit such that it reliably holds food at 41F or below. Do not store potentially hazardous food in the un
The operator prepared chlorine sanitizer in the
Provide hot water of at least 100F at the noted hanWater in excess of 100F was available at the h
_x000D_
_x000D_
Replace thethe
Reposition failed
endvented tee online
of the drain thesuch
mopthat
sinkan
fauceThe vented tee was replaced.
acceptable air gap is established as described
above,
_x000D_thereby creating an in-direct connection to
the sewage system._x000D_
_x000D_
Reposition the end of the drain line such that an The drain line was repositioned such that it disc
above, thereby creating an in-direct connection to
The drain line was repositioned such that it disc
Clean the noted area.
Move the boxes to a location at least 6 inches aboSingle service items were moved to a safe locat
Provide hot water to thee noted sink. The faucet was serviced such that the hot water
Remove the old equipment and organize the remainRubbish and unnecessary items were removed. A ta
Move the toxic material to a location that is belo The operator moved the toxic material to a safe
Remove the pesticide from the premises. The operator removed thee pesticide.
Provide a certified manager with a current valid certificate and an allergen awareness component.
Discard the expired milk and buttermilk. The operator discarded the milk and buttermilk.
Move the raw chicken to a location below and away The
f operator moved the raw chicken to a safe l
After four hours of temperature abuse potentially The operator discarded the egg wash.
Service the refrigeration unit such that it holds food at 41F or below.
Clean the interior of the microwave oven.
Clean the noted nonfood-contact surfaces more frequently.
Move the pain reliever to the designated employee st

The operator moved the pain reliever to the empl
Clean the drawer insert more frequently.
Install a vented tee on the mop sink faucet and then connect the garden hose to the vented tee.
Service the back doors such that light from outside the backdoor is not visible when both doors are
Clean the floor under the noted equipment.
Move the sanitizer bucket to a location below and a The operator moved the sanitizer bucket to a sa
Remove the pest control device. If a pest control deThe operator removed the hot shot.
Clean the front of the drink dispensers.
Instruct employees to use a the handwashing sink f The sanitarian reviewed handwashing sink restri
Repair the water filter such that the leaking water is The leak was eliminated.

An acceptable air gap was established.
Repair or replace the self-closing device on the me The door was repaired and observed self-closin
Label the noted working containers of cleanser. The operator labeled the toxic material.
Discard noted item. Person in charge discarded noted item.
Repair the noted item.

Clean noted item and maintain clean. Person in charge cleaned noted item during time
Repair noted item.
Clean and maintain clean.
Create separation between the chemical and the fooPerson in charge moved food item to be on shel
Reheat the sauces to 165F than hold at 135F or ab The operator reheated the sauces to greater th
Immediately cease the plan to use cedar planks as aThe facility applied for and was granted a vari
Clean and sanitize the soiled knives. Staff moved the knives to the warewashing area
Repair the plumbing under the four compartment sink

The bar plumbing was properly repaired.
_x000D_
_x000D_
An acceptable air gap was established for each o
Provide a certified food safety manager who's ce The certified food safety manager obtained appr
Partial correction 12/17/18: Person in charge

moved the employee beverage below and
away from all customer food, clean equipment
and utensils, linens, and single-service
articles._x000D_
1/14/19: All employee beverages observed in
Store all employee beverages in approved containers
approved containers.
Place can in designated delivery returns area or dis Person in charge discarded the noted items.
Move and store raw shrimp below and away from allPerson
r in charge moved and stored raw shrimp be
Reheat the noted item to 165 degrees F to hold at Person in charge reheated the noted item to 16
Store all food items in food-grade plastic bags or m 1/14/19: All food items on cookline observed in
1) Repair the walk-in cooler to hold all potentially hazardous food at 41 degrees F and below. Do not use this cooler to store potentially ha
2) Repair the interior shield of ice machine such thatPartial
it is fully
correction
sealed to
12/17/18:
the top interior
1) Person
surface.
in charge
Use all facility handsinks for handwashing only. Fill Sanitarian discussed proper use of facility hand
Provide an air gap of two times the pipe diameter, or1/14/19: Noted drain line moved and secured upwa
Clean the noted area and maintain clean. 1/14/19: Floor underneath cookline and refriger
Place noted can in designated delivery returns area Person in charge placed noted can in designated
Empty all ice from the ice machine and clean (wash, rinse, sanitize, and air dry) the noted surface.
Rearrange the noted utensils so that all handles are facing in the same direction.
Move and store all noted chemical items and toxic ma

Person in charge moved and stored all noted chem
Discard the noted item. Person in charge discarded the noted item.
Label the noted item with a time indicative of a max Person in charge labeled the noted item with a d
Repair or replace the noted pressure vacuum breaker to eliminate water leaking.
Provide an air gap of two times the pipe diameter, orPerson in charge provided an air gap of at least
Move and store the noted employee beverages below Person

Partial
a correction
in charge 2/1/19:
moved Person
and stored
adjusted
both noted
temperature controls of men's restroom
Discard the noted item. Person in to
handsink charge discarded
provide the
hot water ofnoted item.
at least 100
degrees F._x000D_
2/15/19: Hot water of at least 100 degrees F
Provide hot water of at least 100 degrees F at both provided at handsink between restrooms.
Remove all items from basin of handsink. Use all facPerson in charge removed all items from basin of
Move and store the noted items in a designated arePerson in charge moved and stored the noted it
Label both noted spray bottles to accurately represen

Person in charge labeled both noted spray bottle
Provide sanitizing solution at a concentration in ac Person in charge provided sanitizing solution at
Provide paper towels for the noted handsink. Person in charge provided paper towels for the
Move and store the noted employee mobile phone inEmployee moved and stored the noted mobile ph
Label the noted spray bottle with the common namePerson

o in charge labeled the noted spray bottle
Move the noted chemical items and toxic materials tPerson in charge moved and stored the noted che
Move and store all raw ground meats below all raw Person in charge moved and stored all raw grou
Place all noted items in cooler to rapidly cool to ho Person in charge placed all noted items in coole
1) Replace the missing ventilation hood filters or

install spacers._x000D_
2) Rotate the noted ventilation hood filter such that
its orientation is in a vertical manner.
Remove the noted items from storage in front of thePerson

n in charge removed the noted items from s
1) Replace the noted hot water handles._x000D_
2) Repair the handsink basin such that water
drains quickly.
Repair paper towel dispenser such that paper towelsPerson in charge repaired the paper towel dispe
Move the noted item to an area where it is unable toPerson in charge moved the noted item to an area
Label the noted spray bottle with the accurate namePerson in charge labeled the noted spray bottle
Move the noted boxes to an area protected from over

Person in charge moved the noted boxes to an a
Place the noted items on a surface located at least si

1/8/19: Boxes of food stored on a surface located
Clean (wash, rinse, sanitize, and air dry) the noted kEmployee washed, rinsed, sanitized, and air drie
Clean the noted areas. 1/8/19: Interior bottom of microwave clean.
Move and store the noted items in a clean, dry locati1/8/19: Both noted items stored in a clean, dry lo
Move the noted items to a designated chemical stora

Person in charge moved the noted items below an
Replace the coved base molding in the noted area.

Move the bacon below and away from all ready-to-ea
The operator moved the bacon to a safe locatio
Remove the ice scoop or reposition the utensil suchThe

t operator repositioned the utensil with the han
Store the wet cloth in a sanitizer solution between uThe operator removed the cloth and placed in a b
Instruct employees to use hand sinks for handwashing

The sanitarian reviewed hand sink restrictions w
Instruct the employees to store their personal possessions in the designated employee storage facili
Move the first aide kit to a location that is below al The operator moved the first aide kit to a safe l
Discard all noted items. Person in charge discarded all noted items.
Move and store the raw bacon below and away fromPerson
a in charge moved and stored the raw baco
Unclog the noted drain to ensure that wastewater dr12/18/19: Noted sink unclogged and wastewater
Discard the spoiled olives, and monitor inventor for The operator discarded the olives.
Remove thee deli container from inside thee bag of flour.
Reheat the rice then hold hot at 135F or above, or raThe operator discarded the rice.
Date mark the noted foods and all other food that are potentially hazardous, ready-to-eat and held
Place a food-grade material under the sushi such tThe operator transferred the sushi to ceramic pla
Clean the noted nonfood-contact surfaces, than clean them often enough to prevent soil and food
Remove the cans from the sink and instruct all The operator removed the cans and the sanitaria
Repair or replace the worn faucet.
_x000D_
_x000D_
Service thethe
Reposition floor drain
end such
of the thatline
drain water does
such thatnot
anaccumulate in the floor drain receptacle, which reduc
Install a self-closing device on the backdoor that is capable of closing the outer door completely.
Stock the hand sinks with soap. The operator provided soap.
Stock the hand sinks with paper towel, and more closely monitor the handwashing sinks to ensure
Repair thee nonfunctioning lights.
Repair, replace or remove the damaged built-in cabinet.
Clean the noted soiled physical facilities, then clean them often enough to keep them clean.
Clean the soiled plumbing fixture, then clean them often enough to prevent thee accumulation of soi
Separate the noted items such that the bleach is belThe operator moved the bleach to a safe locati
Move and store all employee food items below and aw

Person in charge moved and stored all employee
Provide and wear an approved hair restraint (hat, hair net, or visor with hair net) when working with
Move and store employee raw shell eggs in a designa

Person in charge moved and stored employee raw
Label the noted spray bottle as water, or discard conPerson in charge voluntarily discarded contents
Move the noted food preparation utensils to a contaiPerson in charge moved and stored the noted ute
Move the noted items to a designated area for emplPerson in charge moved the noted item to a des
Label the noted spray bottle as degreaser. Person in charge labeled the noted spray bottle
Move the noted box of food to a location at least sic inches above the floor.
Move the food to the walk-in refrigeration unit to rapThe operator moved the food to the walk-in refri
Remove the noted pan from service as food-contactThe operator discarded the noted food container
Clean the noted food equipment such that the food co

The operator clean and sanitized the noted equip
Clean and sanitize the soiled splash guard. Staff cleaned and sanitized the soiled splash gu
_x000D_
The operator established an acceptable air gap.
Remove the sauce from inventory and ensure it is no
The operator removed the sauce from inventory a
Use the methods noted above for the safe storageThe operator removed all of the noted in-use u
Resurface or replace the worn cutting board. The operator removed the cutting board from se
Calibrate the food thermometer. The sanitarian demonstrated how to calibrate a
Clean the interior floor of the two door reach-in freeThe floor of the reach-in refrigeration unit, an
Move the noted ites to a location at least six inchesThe food was moved to shelving greater than si
Arrange the flatware such that only the handles
are touched, or provide individually wrapped
flatware with the wrapper intact, or _x000D_
provide flatware from an approved dispenser.
_x000D_
The flatware was repositioned such that the lip-
Remove the equipment from the hand sink and maint

The operator removed the items.
Clean the ventilation hood. The ventilation was clean.
Discard noted item. Person in charge discarded noted food.
A)-B) Discard all noted foods. Follow date marking Person in charge discarded all noted foods in
Wash, rinse, and sanitize noted items. Do so every Person in charge moved noted items to three co
Clean and maintain clean and regular frequency.
Repair noted plumbing item.
Clean and maintain clean regularly.
Move chafing fuel to be below and away from food iPerson in charge moved noted item to be in che
Store noted items to be below and away from food Person in charge moved noted item to be below
Discard noted food. Person in charge discarded noted food item.
Discard noted items. Person in charge discarded noted food items.
Move noted item to be at least 6 inches off the floor.Person in charge moved bucket to bottom shelf o
Discard noted item. Person in charge discarded noted food item.
Discard noted item. Use an approved method of cooPerson in charge discarded noted food item. C
1) Discard noted foods. 2) Move food items to workiPerson in charge discarded food items for 1) and
Repair cooler to hold food items at 41F and below. Noted cooler repaired 1/11/19.
Provide soap for noted handsink. Person in charge provided soap to the noted ha
Label the spray bottle. The operator labeled the water bottle.
Remove the plastic cup from the feta cheese bin. The operator removed the plastic cup.
Date mark the noted foods with a date that ensures The operator date marked the food after verifie
Instruct the employee to store their belongings in the designated employee storage facility.
Post an allergen awareness posted approved by th The operator posted an approved poster provided
Cover or wrap the apples to protect them from cont Apples were wrapped with plastic food wrap.
Move the noted temperature abused foods to the rea
The operator discarded the temperature abuse
Date mark the noted foods. All foods subject to date marking requirements
Service the refrigeration unit such that it holds food The unit was holding food at 41F.
The dish machine was serviced and the chlorine
Instruct employees to store their personal belongin The employee moved the belongings to the desi
Move the toxic material to a location below and awa

The operator moved the toxic material to a saf
Move the first aid kit below and away from food, equiThe operator moved the first aid kit to a safe loc
Move the personal care item to the designated empl

The employee moved the item to the designated
Move the pasta to a clean dry location at least six i The pasta was moved to a location above the flo
Clean and sanitize the knives. The operator moved the knives to the warewash
Repair the dish machine such that the surface of eqThe dish machine was repaired.
Move the utensils to a clean dry location where the The zip-top bags were stored in a safe location
Move the hand sanitizer to a location below and away
The operator moved the sanitizer to a safe lo
Provide a certified food safety manager with an allergen awareness component to their certification
Remove the items from in front of the noted handsinPerson in charge removed the items from in fron
1) Move green soybeans to a location above and away from raw beef._x000D_
2) Move cooked shrimp, octopus, and crab behind raw
Partial
seafood
correction
items._x000D_
12/14/18: Person in charge properly arranged items noted in 1 and 2
3) Move raw chicken boxes below and away from all1/10/19:
ready-to-eat
3) Boxes
and of
cooked
raw chicken
foods inmoved
walk-in
and
cooler,
storedarranged
below all
according
ready-to-eat
to final
food
cook-off
and a
Person in charge moved and stored the noted

in-use utensils to a clean dry region of the food
preparation area._x000D_
1) Move and store the noted in-use utensils to a clean,
1/10/19:
dry region
2) Bowls
of the
removed
food preparation
from use asarea._x000D_
2) Remove the noted bowls from the bulk containersdispensing
of food. If storing
utensils.utensils within containers is desired, provide a scoop with a handle
Remove the cloth towels from the noted containers.Person in charge removed the cloth towels from
Raw meats and other potentially hazardous food must
Person in charge placed noted items in walk-in c
Cease the practice of storing food items in newsprinPerson in charge removed the cabbage from the
1) Remove the paper towels from the sides of noted squeeze bottles. If grip protection is desired, utilize a material constructed of a smoot
2) Remove the protective plastic coating from the sides
Partial
of the
correction
noted pieces
12/14/18:
of equipment.
1) Person in charg
Partial correction 12/14/18: Person in charge

washed, rinsed, sanitized, and air dried items 1
and 2._x000D_
Clean (wash, rinse, sanitize, and air dry) the noted 1/10/19: Item 3 clean.
Remove the fly strips at a frequency which preventsEmployee removed noted fly strips at time of ins
Clean the noted ventilation surfaces. 1/10/19: Ventilation hood and hood filters clean.
Person in charge moved and stored all chemical
Move and store the noted employee medication items

Person in charge moved and stored the noted emp
Move and store all noted food items in an area that iPerson in charge moved and stored all noted food
1) and 2) Move chemical items to be below and awa1) Person in charge moved noted item to chemic
Remove noted item from facility. Person in charge discarded noted item.
Move and store the noted raw pooled eggs (155 F) bPerson in charge moved and stored the noted r
Store the noted scoop in a dipper well, in a containePerson in charge stored the ice cream scoop in
Clean (wash, rinse, sanitize, and air dry) the noted uPerson in charge washed, rinsed, sanitized, and
Move and store the noted chemical items below andPerson

a in charge moved and stored the noted che
Move and store the noted employee personal care ite

Stock the men's washroom with toilet tissue. Staff stocked the dispenser with tissue.
Clean the floor under the front counter.

Wash ones hands between all forms of contaminatioAfter informed, observed the person in charge
Provide a scooper (with handle) to avoid contamina Observed the facility with a scooper (with handle
Provide a sanitizer bucket to sanitize food contact surfaces during food preparation.
Provide a metal stem food thermometer for the faciliObserved the facility with a digital metal stem
Provide chlorine test strips for the facility to test saniObserved the facility with sanitizing test strips (2
Store the noted items at least 6 inches above the floor.
Unblock the noted hand washing sink. Use for handAfter informed, observed the person in charge u
Provide and store an allergen poster in the facility. Allergen poster provided during inspection and p
Discard noted foods. Person in charge discarded noted items.
Provide the dish machine with detergent for ware w Detergent was provide to the dish machine.
Provide one of the approved ASSE 1022 double check valves on the water inlet line to the noted
Provide an air gap two times the pipe diameter or atAn air gap of at least one inch between the flood
Move and store the noted raw ground meat below and
Person in charge moved and stored the noted ra
Clean the noted areas and maintain clean. 1/8/19: All noted areas observed clean.
Rearrange the noted utensils so that all handles are1/8/19: Noted utensils observed with all handles
Adjust the temperature control of the handsink to d 1/8/19: Hot water reaching a maximum temperatu
Install a Vented T device (called a Sidekick by so 1/8/19: Person in charge disconnected hose to ch
1) Repair or replace the noted atmospheric

vacuum breaker._x000D_
2) Remove the towels and rubber gloves from
around the faucet of the noted mop sink and repair
the associated plumbing. Partial correction 1/8/19: 2) Towels and rubber
Move and secure the noted pipe upward to provide an
1/8/19: Noted drain line moved and secured upwar
Install a door sweep, weatherstripping, or other protective seal in the noted area to eliminate the ga
Provide sufficient light intensity in the noted area.
Clean the noted area and maintain clean. 1/8/19: Noted floor clean.
Discard contents of noted spray bottles. Person in charge discarded contents of noted sp
Employees must wash hands and put on new single-Per sanitarian instruction, employee discarded
Discard the observed cigarette. Employees may notPer sanitarian instruction, employee discarded

Due to the potential for microbial contamination, Per sanitarian instruction, employee discarded
Clean the noted areas.
Provide a food guard, cover the bowl, remove the leThe operator removed the lemons.
Clean and sanitize the soiled knife. The operator moved the knife to the warewashin
_x000D_
Reposition
_x000D_ the water inlet such that an acceptable air gap is established, as described above.
Establish an in-direct connection by reposition the
end of the drain line such that an acceptable air
gap is created as described above._x000D_
_x000D_
Stock the hand sink with paper towel. The operator provided paper towel.
Instruct employees to store their belongings in the The employees properly stored their belonging
Label the working containers of toxic material with the name of the containers contents.
Provide a certified foodservice manager with an allergen awareness component to their certification
Move and store the noted burn cream in a designated
Person in charge moved and stored the noted bur
Place can in designated delivery returns area or dis Person in charge placed can in designated deliv
Repair the left door of noted cooler such that the door stays securely closed when the other doors
Return the noted sink to service as a designated sin2/25/19: Noted sink restored as a handsink, wit
Partial correction 2/7/19: 2) Person in charge moved and stored wet wiping cloth buck
Move and store all noted chemical items below and 2/25/19:
aw 1) All chemical boxes stored below and away from all clean equipment near t
Remove the damaged utensil from service as foo The operator discarded the spider.
Service the refrigeration unit such that it reliably ho The unit was repaired and holding food at 41F.
Resurface or replace the noted worn cutting.
Clean the noted food-contact equipment such that itStaff cleaned the strainer to sight and touch.
Clean the interior of the microwave oven. The microwave oven was clean.
Clean the noted equipment.
Clean the floor in the noted area.
Employees must wash hands and put on new single-Per sanitarian instruction, employee washed ha
Employees must wash hands and put on single-usePerson

gl in charge washed their hands and put on
Discard the noted items that did not meet the time/t Person in charge discarded the noted items tha
Discard noted items and use one of the above notedThe above noted items were discarded. Sanitari
Provide an air gap of two times the pipe diameter, orPerson in charge moved and secured the drain lin
Move the noted chemical items below and away from

Person
a in charge moved and stored the noted che
Provide a Certified Food Service Manager with a current, valid certificate from an ANSI-accredited
1) Provide a certified food service manager with a

current, valid certificate._x000D_
2) Provide a certified food service manager who
also has a certificate from an approved allergen
awareness program.
Install weatherstripping, a door sweep, or other effective barrier on the base of the noted door such th

Move the mango to a location at least six inches above the floor.
Clean and sanitize the noted food-contact equipment
The operator moved the food-contact equipment
Remove all of the equipment from the hand sink. Ma

The equipment was removed from the hand sink an
Move the personal belonging to the designated empThe cap was properly stored.
Move the glass cleaner to a location bellow and away

The operator moved the glass cleaner to a saf
(1) Provide a clean and sanitized food container to

store the utensil in between uses; or _x000D_
(2) Provide equipment intended for the storage of
ice dispensing utensils. The operator provided a clean and sanitized pan t
Clean the interior of the microwave oven.

Clean the front of the dish machine. The dish machine door was clean.
Move the trash receptacle away from the hand sink The operator made the hand sink accessible.
_x000D_
_x000D_
An acceptable air gap was established at both dr
Service the light fixtures to ensure adequate light intThe lighting was repaired.
Clean the noted dish machine racks. 1/11/19: Noted racks observed clean.
Adjust the temperature control of all facility hands 1/11/19: Hot water of at least 100 degrees F provi
Remove the utensil from the noted handsink. Use allPerson in charge removed the utensil from the
Provide an air gap of two times the pipe diameter, or1/11/19: Noted drain lines moved and secured upw
Move the noted insect control devices so that they 1/11/19: Noted insect strips removed from the af
Provide paper towels for all noted handsinks. Person in charge provided paper towels for all
Repair or replace the overhead lighting in the noted 1/11/19: Lighting replaced in dish machine area.
Continue working with a certified pest control operator to eliminate the presence of pests within the fa
Move all noted chemical items to a designated area Person

l in charge moved all noted chemical items
The certified manager must obtain and provide eviden

1/11/19: Certificate of allergen awareness traini
Correction note: Sanitarian provided allergy

awareness posters in English and Chinese at
time of inspection._x000D_
1/11/19: Allergen awareness signage displayed
Display food allergy awareness poster in staff area within kitchen.
Move wet wiping cloths into the wiping cloth bucket Person in charge moved the wiping cloths into t
Reheat noted item to 165F. Person in charge reheated noted item to be abo
Move noted items so hand sink can be used. Employee moved noted items to make it so the h
Work with pest control operator to eliminate pests.
1) Reheat the noted potatoes to 165 degrees F or 1) Person in charge discarded the noted
above to hold at 135 degrees F and above, or potatoes._x000D_
discard the noted potatoes._x000D_ 2) Person in charge placed both noted items in
2) Place both noted items in cooler to rapidly cool cooler to rapidly cool to hold at 41 degrees F
to hold at 41 degrees F and below. and below.
Empty all ice from the ice machine and clean (wash,2/11/19: Interior shield of ice machine clean.
Service the dish machine such that the surface temperature of a test plate consistently reaches at
Move and secure the drain line upward to provide an2/11/19:

a Noted drain line moved and secured upwa
Repair the noted wall such that it encloses all the interior plumbing and such that the wall is smooth
Move the bananas to a location at least six inches above the floor
Provide a food guard, wrap the apples in food grade material or use other safe means of protecting
Provide a quaternary ammonium sanitizer test kit.
Remove the packages of sanitizer from the utensil dThe operator moved the sanitizer to a safe locati
Provide a concentration of 200-400ppm quaternary Operator provided a concentration of 400ppm qu

Replace or resurface noted cutting board.
Clean noted hood vent filters and maintain clean.
(1) Instruct employees to drink beverages from a cup

The sanitarian reviewed employee beverage limi
Separate the raw shell eggs from the cooked chickeThe operator moved the raw shell eggs to a safe
The noted temperature abused foods may have been

The
o operator discarded the 2% milk
Date mark the undated containers of milk. The operator date marked the fat free milk and
Clean the interior of the turbo convection oven
Instruct employees to use handwashing sinks for h The sanitarian reviewed hand sink restrictions w
_x000D_
_x000D_
The operator established an unobstructed accepta
Eliminate the presence of flying insects by following the recommendations from your PCO regarding th
Move the toxic material to a location that is below anThe operator moved the (1) cleanser and (2) sanit
Move and store all handles of in-use spoons above and away from the food items.
Label both noted spray bottles with the common nam

Person in charge labeled both noted spray bott
Move and store the noted chemical spray bottles and
Person in charge moved and stored the noted che
Store animal products according to cookoff tempera1-5) All noted areas have animal products store
Repair noted items.
Move noted food to be below and away from food anPerson in charge moved noted item away from si
Provide a dispensing utensil for the noted self-servi Person in charge provided a set of tongs for the
Clean the bread molds more frequently to avoid excess food accumulation.
Provide sanitizing solution with a concentration in Employee provided chlorine sanitizing solution
Move and store the noted single-use gloves in a clean, dry location above chemical items and at leas
Label the noted spray bottles with the common name

Person in charge labeled both noted spray bott
Move and store the noted cardboard boxes of singlePerson in charge moved and stored the noted ca
Employees must wash hands in between handling tra

Per sanitarian instruction, employee washed the
Thoroughly clean the noted drain lines to provide an1/28/19: Noted drain lines clean.
Replace the weather stripping/door sweep to elimin 1/28/19: Noted weatherstripping replaced and g
Move and store the noted chemical item below and aw

Person in charge moved and stored the noted che
Move the raw chicken below and away from the bread
The operator moved the raw chcicken away fro
Move the feta to a location above and away from t The operator moved the feta cheese to a safe
Move the raw shell eggs below and away from the di
The operator moved the raw eggs to a safe loca
Separate the raw eggs from the ready-to-eat food suc

Staff moved the raw shell eggs to a position bel
Remove the cardboard and aluminum foil liners fromThe cardboard and foil was removed.
Service the equipment such that the surface of the refrigeration unit is returned to a smooth and ea
Clean and sanitize the knife such that the food-contaStaff cleaned the knife to sight and touch.
Clean the black accumulation from the noted cooki The cooking equipment was clean.
Clean the accumulating food and debris from the noThe accumulating food debris was cleaned.
Remove the no-pest strip from the food establishmeThe unapproved pest control device was remove
Move and store all raw animal products below and away from all cooked/ready-to-eat food, arranged according to final cook-off temperatu
_x000D_
Raw fish/seafood, raw shell eggs, raw whole meats, raw whole pork (145F) _x000D_
ABOVE _x000D_
Raw ground meats or ground fish, mechanically tenderized meats, pooled eggs or items with egg batter (155F) _x000D_
ABOVE _x000D_
Raw whole or ground chicken, turkey, and other poultry
Person
(165inF).
charge and employee moved and stored
(1) Move the chorizo to a location above and away

from raw animal food,_x000D_
(2) Move the packet of raw beef to the refrigerated
drawer with the raw beef. The operator moved the chorizo to a safe locati
Remove the food container from the bulk flour bin. In-use utensils were properly stored between us
Clean the interior floor of the beer refrigeration unitsThe floor of the refrigeration unit was clean.
Provide paper towel at the noted handwashing sinkThe operator refilled the paper towel dispenser
Service the noted lights to ensure adequate light in The lights were replaced.
Discard the noted expired and unsafe food. The operator discarded the expired food.
Move the raw salmon to a location below and awayThe operator moved the raw salmon to a safe
Date mark the sliced ham and meat loaf. The operator date marked the noted food.
Clean the noted food-contact surfaces to sight and The slicer and knives were clean.
Refinish the floor in the basement storage area suchThe basement floor was painted.
Remove the old documents. The unnecessary documents and rubbish was r
Clean the noted physical facilities immediately and The floor wall junctures were clean.
_x000D_
Provide a certified foodservice manager with an
allergen awareness component to their
certification. _x000D_
_x000D_
The certified food safety manager has obtained
Move and store the noted employee beverages in a Person
de in charge moved and stored the noted emp
Move and store raw shell eggs below and away fromPerson
a in charge moved and stored raw shell egg
Label all noted items with an accurate date mark re Person in charge labeled all noted items with a
Cease the practice of using plastic carry-out bags fo1/11/19: Bread observed stored in food-grade co
The certified manager must obtain and provide eviden

1/11/19: Allergen training certificate provided fo
Move and store all employee food items in a designPerson in charge moved and stored all employee
Move the noted item to a designated area for emploPerson in charge moved the noted item to a des
Label noted containers of food ingredients with common name.
Discard the noted foods held between 41 and 135F Noted

f items were discarded.
Wash rinse and sanitized noted food contact surfaceNoted item was washed rinsed and sanitized.
Clean the noted items and maintain them clean. Partial correction* 1) Noted items were cleaned.
Move personal belongings to an area below and away

Employee personal item was moved to an area bel
clean the noted areas and maintain them clean.
Certified manager shall take an allergen training co Certified manager completed an approved allerge
Clean and sanitize the soiled knives. The operator cleaned and sanitized the soiled k
Provide paper towel. The operator provided paper towel.
_x000D_
Remove the pest strips.
_x000D_ The operator removed the strips.
Correction note: Person in charge removed the

noted cooler from front counter at time of site
visit._x000D_
1/29/19: Noted cooler has been permanently
Repair the noted cooler to hold all potentially hazar removed from facility.
Provide an air gap of two times the pipe diameter, orPerson in charge moved and secured the noted dra
Provide soap for the noted handsink. Person in charge provided soap for the noted h
Clean the noted area. 1/29/19: Noted floor observed clean.

(1) The operator moved the meatloaf to a
position above the raw pork on the speed
(1) Move the raw pork to a location below and rack._x000D_
away from ready-to-eat food._x000D_ (2) The operator moved the milk and cheese
(2) Move the eggs away from the cheese and milk. above the eggs.
Completely submerge the thawing ground beef. The operator submerged the ground beef.
Resurface or replace the worn white cutting board.
Service the floor to return the surface to a smooth condition.
Move the cleaner below and away from all clean eq The operator moved the cleaner to a safe locat
Wash hands immediately and put on new gloves or Employee

us was instructed to wash hands and did
Re-position the scoops so handles are resting above the food.

Thaw under cool running water, under refrigeration oNoted item was thawed under cool running water
Place noted items in a cooler to continue cooling o Noted items were placed in a cooler.
Place date marks on all noted potentially hazardous1)

r A date mark was placed on noted items. 2) N
Clean and sanitize the soda gun nozzle.

Move the noted items to a clean dry location, not exNoted items were moved to a clean dry location,
Provide an air gap two times the pipe diameter or atAn air gap of at least one inch between the flood
Replace/repair hood ventilation filters. Hood vent filters were replaced. (2/4/19)
Clean noted area and maintain clean.

Provide a certified food safety manager with a certi Certified manager took an approved allergen trai
Move and store all boxes of raw shell eggs below and
2/22/19: Raw shell eggs stored in a designated
Place the noted items on a surface located at least six inches above the floor.
1) Place raw shell eggs in walk-in cooler to rapidly cool to hold at 41 degrees F and below. If storing raw shell eggs at room temperature i
_x000D_
2) Discard tray of cranberry egg tarts. Use ONE of the following options for future sale of egg tarts:_x000D_
a) Place entire tray of cranberry egg tarts inside glass-front display cooler to maintain internal temperature at 41 degrees F and below._x0
b) Display tray of cranberry egg tarts inside unrefrigerated pastry storage unit and provide signage on this tray that tarts are for display on
c) Mark tray with a discard time of no more than four hours and provide a written policy for the use of time as a public health control (proc
d) Provide challenge study or lab tests for the noted1)product,
Personincluding
in chargemeasurements
placed raw shell
of pH
eggsand
in water
walk-inactivity,
cooler toto verify
rapidlythat
cool
thetoproduct
hold at is
4
_x000D_ 2) Person in charge discarded tray of cranberry egg tarts._x000D_
3) Reheat the noted hot items to 165 degrees F and3) above
Personto hold
in charge
at 135reheated
degreesall
F and
four above.
trays toRestore
165 degrees
powerFto andhotabove
holdingto unit
holdand
at 135
se
Resurface or replace the noted cutting board. 2/22/19: Noted cutting board replaced.
Remove the pitcher from the basin of the noted handPerson in charge removed the pitcher from the ba
Provide soap for the noted handsink. Person in charge provided soap for the noted h
Move and store the noted employee phones in an area

Partial correction 1/25/19: 1) Person in charge

Move and store both noted first aid items in a desig Person in charge moved and stored both noted fir
Reposition the thermometer such that the temperatur

The operator repositioned the thermometer to fac
Stock the hand sink with paper towel. The operator stocked the paper towel dispenser
Move the raw shell egg below and away from the re
The operator moved the eggs to a safe location
Remove the noted dispensing utensils from within The operator removed the utensils from thee f
Move all food to a clean dry location at least six inches above the floor.
Provide a chlorine sanitizer test kit. A chlorine sanitizer test kit was available.
Clean the interior of the ice maker.
Move the glass cleaner to a location below and away

The operator moved the glass clean to a locati
Locate and maintain past shellstock tag records on site for review.
Move and store the noted raw bacon below and away
Person in charge moved and stored the noted ra
Clean (wash, rinse, sanitize, and air dry) the noted Employee washed, rinsed, sanitized, and air dri
Adjust the temperature control of the handsink to dispense hot water with a temperature of at least
Remove the drain line from the espresso machine from the handsink and relocate it to an existing dra
1) Remove the drain line from the espresso machine from the handsink and relocate it to an existing drain. Reposition the noted drain line
2) Clean the noted ice bin drain lines to restore the air gap of at least one inch between the end of the drain lines and flood rim of the floor
Replace the floor tiles in the noted area to provide a smooth and easily cleanable surface.
Repair or replace the coved base molding in the walk-in freezer to provide a smooth and easily clean
Clean (wash, rinse and sanitize) the noted item at aAfter informed, observed the person in charge wa
Repair the noted drain to maintain in good repair.
Service the dish machine such that the water temp Water temperature parameters were observed wit
Remove the small cup from the food container and

replace it with a scoop with a handle that is stored
above the surface of the food._x000D_
Person in charge removed cup and replaced it w
Clean noted item and maintain clean.
Move noted items to be below and away from food iPerson in charge moved noted items to be below
Remove noted item and keep below and away from Person in charge removed item.
Clean noted item and maintain clean. Person in charge cleaned noted item.
Provide air gap between noted drain line and drain. Person in charge provided air gap between noted
Move noted item away from food items. Person in charge moved noted item to appropria
_x000D_
_x000D_
The noted temperature abused foods have been
out of temperature control for more then four
hours. After four hours of temperature abuse
consume and therefore must be
discarded._x000D_
The operator discarded the cooked chicken and
Date mark the noted foods. The curry sauces were properly date marked.
Remove the tomatoes from the white plastic bag, anThe tomatoes were stored in food-grade contain
Clean and sanitize the noted knives such that they aStaff cleaned the knives to sight and touch.
Service the spray arm support such that there is at The spray arm support was repaired such that an
Move the strainer away from the hand sink. The operator moved the strainer away from the
Stock the sink with soap. Staff stocked the sink with soap.
_x000D_
_x000D_
_x000D_
(1-9) Rapidly cool the noted items to 41F degrees a(1-9): After informed, observed the person in ch
Repair the noted caulking to have no spaces between the wall and the hand sink.
A. Repair the noted item to hold potentially
hazardous foods 41F degrees and below.
_x000D_
_x000D_
B. Repair the noted door to self close. _x000D_
_x000D_ Partial correction: (A): After informed, observed the person in charge repair the noted
Note: Suggested ambient temperature between _x000D_
37-39F degrees. (B): Still needs repair, food maintaining 41F degrees and below (1/25/19).
Repair thee noted hand washing sink to provide at

least 100F degrees of hot water. _x000D_
_x000D_
Note: Store sanitizer at the noted hand washing
sink to use as a finishing step until the noted sink
is repaired. Observed the noted hand washing sink repaired
Rearrange the noted utensils so that all handles are1/3/19: Utensils observed with all handles facing
The certified manager must obtain allergen certificati1/3/19: Allergen training certificate provided for f
Provide a certified food safety manager who's certi The certified food safety manager obtained alle
Clean and sanitize the noted food-contact equipment

The equipment was cleaned and sanitized.
Clean and sanitize thee interior of thee ice maker ice bin.
Replace missing/damaged tiles and replace the grout between tile such that the floor is returned to
Adjust the thermostat such that the unit holds food at 41F or below. Do not store potentially hazardous
Clean and sanitize the soiled deli slicer. Staff cleaned and sanitized the slicer.
Remove the obstacles blocking the handwashing sink

The operator reomved the obstalces.
Maintain the door closed tightly between uses, or install a screen door that is maintained closed w
Moved the butane to a location below and away from
The operator moved the butane to a safe locatio
Store foods according to cook off temperatures. Person rearranged noted foods according to coo
Wash, rinse and sanitize noted utensils and store i Person in charge moved noted item to be washed
Clean and maintain clean at regular frequency.
Discard noted item or remove from facility. Person in charge discarded noted item.
Clean the noted food-contact surface such that it is Staff cleaned and sanitized the soiled blade.
Discard the noted items. If potentially hazardous fo Person in charge discarded the noted items.
2/15/19: 1) Quaternary ammonium sanitizer

dispenser repaired and observed dispensing
quaternary ammonium sanitizing solution
between 200 and 400 ppm._x000D_
1) Repair the noted dispenser such that it dispenses2)quaternary
Noted cooler
ammonium
has beensanitizing
unplugged solution
and at a concentration in accordance with man
2) Repair the noted cooler to hold potentially hazardous
removed
food from
at 41service.
degrees F and below.
Clean (wash, rinse, sanitize, and air dry) the noted 2/15/19: Underside of milkshake mixer clean.
Move and store the noted box in a clean, dry location

2/15/19: Bin of clean plastic squeeze bottles obs
Work with a licensed, certified pest control operator 2/15/19: Person in charge provided a visit summar
Discard contents of noted spray bottle. Person in charge discarded contents of noted sp
The certified manager must obtain allergen certificati2/15/19: Allergen training certificate provided fo
Replace or discard the noted items. Noted items were replaced. (2/15/19)
Clean the noted areas and maintain them clean.

Move the unwashed bean sprouts to a location below
The operator moved the bean sprouts to a safe l
Move the rice to a location at least six inches above the floor.
Uncover or loosely cover the cooling pork chops, and

The operator uncovered the pork chops and moved
The noted temperature abused foods may have been out of temperature control for more then four hours. After four hours of temperature
The operator discarded the temperature abused
Remove the cardboard from the shelving.
Service the refrigeration unit such that it holds food at 41F or below.
Install weather stripping or like material to the bottom of the door to eliminate the noted gap.
Repair the hole observed in the wall behind the coo Noted area was repaired. (2/13/19)
Clean the wall to the left of the cookline.
Clean the ceiling vents._x000D_
Move the lubricating oil below and away from the slStaff moved the lubricant to a safe location belo
Remove the no pest strip from the premises. The operator removed the pest control device.
Employees must wash hands after handling soiled eq

Per sanitarian instruction, employee discarded
Place noted item in cooler to rapidly cool to hold a Person in charge placed noted item in cooler to
Repair or replace the weatherstripping on the noted door to ensure outer openings are sealed and ligh
Move and store the noted baby powder below and away
Person in charge moved and stored the noted b
Place noted item directly inside cooler to rapidly co Person in charge placed noted item directly insi
Move noted boxes of single-use items to a clean equipment storage area at least six inches above t
Clean the black carbonaceous accumulation from the surface of the panini grill.
1) Train all employees of the food establishment on proper procedures for warewashing, including sanitization of all equipment. Utensils th
2) Train all employees of the food establishment on 2/12/19:
proper cold
Person
and hot
in charge
holdingattemperatures
time of inspection
for potentially hazardous food (i.e. refrigera
Reheat the noted items to hold at 135 degrees F. Person in charge reheated the noted items to ho
Repair both noted soap dispensers such that they ar2/12/19: Soap dispensers at both noted handsin
Repair the noted wall to eliminate hole. 2/12/19: Noted area repaired.
Detail clean the above noted areas and maintain cle2/12/19: All noted areas observed clean.
Rapidly cool the noted items to 41F degrees and beAfter informed, observed the person in charge st
Store the noted items in an approved location that i After informed, observed the person in charge st
1.) Store the noted item at least 6 inches above the 1.)
fl After informed, store the noted sanitizer buc
Discard the noted items. After informed, observed the person in charge di
A.) Discard the noted item. b.) When cooling foods Observed the person in charge discard the note
(1-4): Discard the noted items. (1-4): After informed, observed the person in ch
(1-4): Wash, rinse and sanitize the noted items to p (1-4): After informed, observed the person in ch
Store the noted items in a location not exposed to s After informed, observed the person in charge st
(1-2): Store the noted items in an approved locationAfter informed, observed the person in charge st
Remove the cigarette butts from the noted areas. Person in charge removed the cigarette butts fr
Move and store the raw ribs below and away from thPerson in charge moved and stored the raw ribs
Place noted item in upright cooler to rapidly cool to Person in charge placed noted item in upright co
Discard the noted spatula. Person in charge discarded the noted spatula.
Provide test kit for testing of sanitizing solution concPerson in charge purchased test kit at time of in
Repair or replace the noted gasket.

Purchase an approved sanitizer for use within facilitPerson in charge purchased an approved chlorine s
Clean the noted surfaces and maintain clean.

Move the food to a location at least six inches above the floor.
Move the potato to a shallow container and place inThe operator moved the potatoes to a shallow
Clean the curtain at thee soiled end of the dich machine.
Invert the soup spoons to protect the lip-contact suThe operator inverted the spoons.
Service the RPZ such that the leak is eliminated.
Provide soap at the noted hand sink. Soap was provided at the noted hand sink.
Repair or replace the caulk behind noted handsink.
Move the noted clean glassware items to a clean, dry

Person in charge moved the clean glassware items
Move and secure the noted drain line upward to provid

1/3/19: Noted drain line moved and secured upwar
Repair or replace the worn grout to render the floor smooth and easily cleanable.
The noted temperature abused foods may have been

The
o operator discarded the whole muscle and g
Service the refrigeration unit such that it is capable Food was holding at 41F or below.
Clean the front of the convection ovens. The convection ovens were clean.
Move the items to a location at least six inches abThe operator moved the items to a shelf six inc
Clean the ventilation hood and filters. The hoods were cleaned.
Clean the floor drain to eliminate the accumulation oThe floor drain was clean.
Move the toxic material to a location that is below The operator moved the sanitizer to a safe locati
Use one of the methods described above to store the rice dispensing utensil between uses.
Cover the spinach display facility or move the spina Sneeze guards were provided.
Move the temperature abused foods to a refrigeration

The operator discarded the temperature abused
Date mark the open package of cheese. The brie cheese was observed with a facility da
Move the cleaner to a location below and away fromThe operator moved the cleaner to a safe locat
Wash hands in a designated handwashing sink using
Per sanitarian instruction, person in charge pr
Employees must wash hands and put on new single-u

Sanitarian discussed when to wash hands with pe
Employees must wash hands and put on single-usePer

gl sanitarian instruction, person in charge was
Modify the current menus to include the following: 1) Add asterisks next to ALL items with meats, seafood, shellfish, or eggs served raw o
_x000D_
Alternatively, change consumer advisory on menus to 1/10/19:
includeBoth
the following
noted menus
statement
observed
exactly
withas
compl
follows: "Ask your server about menu item
Provide a new sanitizing solution with a chlorine co Person in charge provided a new sanitizing solu
Move and store the noted employee beverages in an

Person
a in charge moved and stored the noted emp
Place the noted item in a clean, dry location at leastPerson in charge placed the noted item in a clean
Provide test kit for testing of sanitizing solution conc2/26/19: Test kit provided for quaternary ammoni
Repair both noted areas. Partial correction 2/26/19: 2) Underside of ice b
Provide an air gap of two times the pipe diameter, or2/26/19: All noted drain lines moved and secured
Continue working with a certified pest control operato

2/26/19: No small flying insects observed within
Clean the noted area and maintain clean. 2/26/19: Wall behind dish machine clean.
Clean the noted area and maintain clean. 2/26/19: Noted drain lines and floor drain clean.
Partial correction 02/08/19: At time of site visit, person in charge set up sanitizing com
Repair the dish machine to provide a hot water surfa3/1/19: Dish machine repaired and observed sanitizing at a hot water temperature of o
Provide an air gap of two times the pipe diameter, orPerson in charge moved and secured the drain lin
Repair or replace the worn grout between the noted tiles such that the surface is smooth and easily
Reposition the end of the drain line such that an ac The operator repositioned the drain line such t
Reposition the end of the drain line such that an ac Acceptable air gaps were established for all thre
Remove the accumulated dust to provide adequate air flow to the refrigeration unit.
Service thethe
Reposition hand sink
end such
of the thatline
drain water of at
such least
that an 100F is available at the hand sink.
The operator repositioned the drain line to estab
Put on an effective hair restraint; such as hats, hairnets, or visors with a hairnet underneath.
Move noted items to a working cooler to cool to 41FOperator moved noted items to a working cooler
Discard noted food item held more than seven daysNoted item was discarded.
Clean the noted areas and maintain them clean.
Cease and desist use of equipment and apply for plan review.
Cease and desist use of equipment and apply for plan review.
Remix the quats sanitizer such that the concentratioA quaternary ammonium sanitizer test kit was p
Cover the apples with a sneeze guards, wrap with foo

The apples were wrapped in plastic wrap.
Move the yogurt to a refrigeration unit to rapidly r The operator moved the temperature abuse yogurt
Date mark the pasta salad. The operator date marked the pasta all other fo
Provide a metal stem food thermometer that is scaleA metal stem food thermometer was available a
Clean the food-equipment to sight and touch. Staff moved the equipment to the soiled equipm
Move the single use plates to a location at least sixSingle use plates were safely stored more than
Close the noted outer door and maintain the door clos
Staff closed the outer door.
Instruct employees to use the designated employee

The employee moved their belongings away fro
Install a light shield or shatter resistant bulb.
Provide paper towel at the hand sink. The operator re-installed the paper towel roll pro
Clean the floor under the freezer unit.
Discard noted items in poor disrepair. Operator discarded noted items in poor disrepair
Properly clean noted item to remove visible food debOperator moved noted item to ware wash area t
Wash, rinse, and sanitize ice machine shield guard and maintain clean.
Clean noted areas and maintain clean.
Empty all ice from the ice machine and clean (wash,Person in charge emptied all ice from the ice ma
Reattach the noted drain line to the handsink basin tPerson in charge reattached the noted drain line
Arrange foods in the noted coolers so that raw animThe foods were arranged so that raw animal prod
Move noted food items to a location at least six inche

Noted items were moved to a location at least six
Place noted item in cooler to continue cooling or u Noted item was placed in a cooler to continue co
Wash rinse and sanitize noted items. Noted items were washed rinsed and sanitized.
Clean the noted item and maintain clean.

Store food ingredients off the floor surface at least
6". _x000D_
noted frozen
Relocate employee food ingredients
personal belongingstotoananapprove
Staff relocated noted food to approved storage d
approved, designated area separate from food
storage area. _x000D_
Provide and wear an approved hair restraint (hat, hai1/4/19: Employees working with exposed food ob
Remove the trash, refuse, and cardboard boxes from

Person
t in charge removed the trash, refuse, and
Provide soap that is easily accessible for use at th 1/4/19: Company representative was present with
Clean the noted areas and maintain clean. Partial correction 1/4/19: 1) Floor underneath de
Remove the container from service as food-contact The operator removed the damaged container
Repair the condensate drain line to prevent water accumulation.
Move the deodorizer to a location below and away fro

The operator moved the deodorizer to a safe l
Date mark the noted foods. Staff date marked the noted foods.
Service the dish machine such that the chlorine concAn Ecolab technician repaired the dish machine
Clean the noted nonfood-contact surfaces of the deep fryers.
Service the bar handwashing sink such that 100F or100F water was available at the noted hand sink
Service the coffee water filter such that the leak at The water leak was eliminated.
Eliminate the hot water leak originating in the hot w The water heater was replaced with a similarly u
Repair the grout where indicated above to return the floor to a smooth and easily cleanable conditio
Clean the floor under the deep fryers.
Clean the dumpster enclosure.
Move and store both noted employee beverages in a

Person
d in charge moved and stored both noted e
Discard both noted items. Person in charge discarded both noted items.
Move and store raw whole pork above raw ground bee
Person in charge moved and stored raw whole po
Move and store the noted employee food items below

Move and store raw animal products according to thPerson in charge moved and stored all raw animal
Provide an air gap of two times the pipe diameter, orPerson in charge moved and secured the noted dra
Wash noted apples. Operator voluntarily discarded noted apples an
Resurface or replace noted cutting board.
Clean noted dumpster area and maintain clean to eliminate potential for pest harborage conditions.
Clean noted areas and maintain clean. Item 1 cleaned at time of inspection. Item 2 rem
Clean noted plumbing fixtures and maintain clean.

Discard the noted item. After informed, observed the person in charge di
Discard the noted items. After informed, observed the person in charge di
Repair the noted item to hold potentially hazardous

foods 41F degrees and below. _x000D_
_x000D_
Note: Suggested ambient temperature between
37-39F degrees. Observed the noted cooler repaired, holding pot
Clean the noted item (wash, rinse and sanitize) at Observed the interior of the noted microwave cl
Move and store the noted employee beverages in appr

Partial correction 12/18/18: Person in charge m
Place red peppers and onions in walk-in cooler to c Person in charge placed red peppers and onions
Label the noted item with a new date mark that accur
Person in charge labeled the noted item with a n
Adjust the temperature control of the handsink to d Person in charge adjusted the temperature contr
Move and store the noted first aid supplies in a des Person in charge moved and stored the noted firs
Move all noted items to a designated area for empl Person in charge moved all noted items to a de
Person in charge moved and stored all chemical i
Move and store noted box on a surface located at lea

Person in charge moved and stored noted box on
Remove the cardboard, paper, and protective plastic coating from the noted areas.
Move and store the noted cups in an area where they

Person in charge moved and stored the noted cu

Instruct employees to drink beverages from a cup wit

The operator discarded the employee beverage
Remove the dented can from stock and ensure theThe

co operator removed the can from the dry sto
Place the chicken in a container large enough to Staff placed the chicken in a large container a
Store the linen in a storage facility constructed to be easily cleanable, such as a plastic tub or the
Service the refrigeration unit such that the leaking condensate water is eliminated.
Move the clean linen to a location at least six inches above the floor.
Continue to work on the worn grout.
Move pest device to a location below and away

from all food; clean equipment, utensils, and
linens; and unwrapped single-service and single-
use articles._x000D_
The operator discarded the device.
Label the noted working container of cleaner. The operator labeled the container.
Move and store raw whole meat below and away from Person in charge moved and stored raw whole me
1) Reheat the noted rice to 165 degrees F and
above to hold at 135 degrees F and above, cool
the noted item to 41 degrees F and below, or
discard the noted item._x000D_
2) Place noted item in cooler to rapidly cool to hold
at 41 degrees F and below. Person in charge placed both noted items in facil
Discard noted bowl of liquid batter. Person in charge discarded noted bowl of liquid
Discard noted bowl of liquid batter that has been outPerson in charge discarded noted bowl of liquid
Remove the noted knife from food service. Person in charge placed the knife in a designat
Partial correction 1/31/19: No violations related to unsafe/adulterated food, improper u

Provide a person in charge who fulfills their respon Partial correction 2/12/19: No violations related to improper hot/cold holding temperatu
Move and store all employee food and beverages inPerson

a in charge moved and stored all employee
Employees must wash hands and put on single-usePer

gl sanitarian instruction, employee washed thei
Move and store all raw animal products below and aPerson in charge moved and stored all raw anima
1) Person in charge stored the noted whisk in a container of water at 135 degrees F a
1) and 2) Store all in-use utensils in water at 135 degrees
2) Person
F or in
above,
charge
in stored
a container
the rice
with
scooping
running utensil
water (i.e.
in a aclean
dipper
container._x000D_
well), or a clean regio
3) Store the handles of the pepper scooping utensils3)above
Person
theinsurface
charge of
stored
the food._x000D_
the handles of the pepper spoons above the surface of the
4) Remove the noted plastic container with no handle 4) from
Person
theinbulk
charge
foodremoved
container.the noted plastic container with no handle from the bulk
Place the noted item on a surface located at least six

Person in charge placed the noted item on a surfa
Partial correction 1/8/19: Person in charge labeled both noted items with a preparation
1) Label the noted batter with the time it was removed
_x000D_
from temperature control. Provide a written policy for the use of time as a public he
2) Label the noted sushi rice with the time it was removed
Correction
fromnote
temperature
2/12/19: control.
A written policy for the use of time as a public health control f
Partial correction 1/8/19: 2) Person in charge

removed the asparagus from the gray plastic
bag._x000D_
1/31/19: 1) Raw meat items removed from
white plastic grocery-type bags in both noted
Remove all food items from storage directly inside areas.
Remove the noted knife from food service. Person in charge removed the noted knife from
Provide test kit for testing of quaternary ammonium sanitizing solution concentration.
Repair the noted cooler to eliminate water pooling. 1/31/19: Cooler repaired and no water observed
Partial correction 1/8/19: 1) Employee cleaned

the interior bottom of cookline
microwave._x000D_
Clean the noted areas and maintain clean. 1/31/19: Areas 2-6 observed clean.
1) Use all facility handsinks for handwashing only. Partial correction 1/8/19: 2) Person in charge
Dispose of all food and beverages in designated removed all items from in front of the noted
dump sinks or in three-compartment sink._x000D_ handsink. Sanitarian discussed proper use of
2) Remove all items from in front of the noted handsinks with person in charge._x000D_
handsink. Maintain clear access to all handsinks at 1/31/19: 1) Noted handsink observed free of
all times. dried food residue.
Repair the noted handsink such that water drains n 1/31/19: Noted handsink repaired and water obs
Move all noted chemical items to an area located belPerson in charge moved all noted chemical items
Discontinue the use of the unapproved bleach in wePerson in charge discarded unapproved bleach s
Move the rolling cart to an area protected from overhPerson in charge moved the rolling cart to an ar
Instruct employees to store their beverages below aThe employee properly stored their beverage bel
Clean and sanitize the noted food-contact equipmenThe soiled food-contact surfaces were cleaned a
Service the soap dispenser such that it dispenses Soap was provided at the hand sink after the bu
Clean the floor under the cooking equipment on the cookline.
Move the Clorox to a location below and away from The

all operator moved the cleaner to a safe locatio
Provide a certified foodservice manager with an allergen awareness component to their certification
Provide and wear an approved hair restraint (hat, hair net, or visor with hair net) when working with
Repair or replace the caulk in the noted area.

Move and store the grill cleaner packets below and aPerson in charge moved and stored the grill clea
Discard the noted pest strip. Person in charge discarded the noted pest strip.
Clean the interior of the ice maker ice storage bin.
(1-2): Rapidly cool the noted items to 41F degrees (1-2): After informed, observed the person in cha
Label the noted item with the common name "SanitizObserved the noted chemical labeled with the
Store the noted items in an approved location that i After informed, observed the person in charge st
Rapidly cool the noted item to 41F degrees and bel After informed, observed the person in charge st
Wash hands between all forms of contamination list Observed the person in charge wash ones hands
Store the noted items in an approved location that is below and away from food, clean equipment, lin
Discard the noted items (1-3). After informed, observed the person in charge di
Store the noted items in running water, water store Observed utensils stored in an approved dipper
Partial: 1.) Observed no wet wiping cloth

stored at the noted area (2/1/19)._x000D_
_x000D_
(2): Still needs correction 2/1/19._x000D_
_x000D_
1.) Store the wet wiping cloth in a sanitizer bucket f (2): Still needs correction 2/22/19.
After informed, observed the person in charge:

A.) Discard the noted items_x000D_ _x000D_
B.) Rapidly cool the noted item to 41f degrees and A.) Discard the noted items._x000D_
below or reheat to 165F degrees to hold at 135F B.) Rapidly cool the noted item to 41F degrees
degrees and above. by placing in the cooler .
Repair the noted door to self close. Observed the noted door self closing (2/2/19).
Clean the noted (wash, rinse and sanitize) a higher Observed the noted ice machine clean with no m
Wash, rinse and sanitize the noted items to preclude(1-2): Observed the noted items washed, rinsed
Wash, rinse and sanitize the noted items at a higher frequency to preclude the accumulation of resi
Store the noted items at least 6 inches above the floObserved no food items stored directly on the fl
Unblock the noted hand washing sink. Use the handObserved the noted hand washing sink accessibl
Provide at least a 1 inch air gap between the drain liObserved the noted drain line with at least a 1 i
Store paper towel at the noted hand washing sink. After informed, observed the person in charge s
Partial correction: (2-4) Observed the noted

items removed from the facility
(2/2/19)._x000D_
_x000D_
(1-4) Store the noted items in an approved location (1): Still needs correction.
Store the noted item in an approved location that is Observed the noted sanitizer not stored next to
Store the noted items in an approved location that isObserved the noted items removed from the facili
Take the allergen course (Certified manager),

obtain the certificate and post in the facility.
_x000D_
_x000D_
Allergen website:
www.Michigan.gov/mdardfoodallergens
Reduce the number of single service spoons stored,The

or operator re-arranged the spoons so all lip-contact surfaces were protected.
Move and store the noted employee beverage belowPerson
an in charge moved and stored the noted emp
Reheat the noted item to 165 degrees F or above toPerson in charge reheated the noted item to 16
Install a vented T device on the mop sink, or discon Person in charge disconnected hose with shutoff
Move and store the noted aloe vera gel in a design Person in charge moved and stored the noted al
Store dented cans in designated area separate fromPerson

i in charge marked cans to return.
Hang the mop so it can air dry. Person in charge hung mop.
Move noted item to be below and away from food it Person in charge moved noted item to employee
Date mark the package of feta cheese. The operator date marked the feta cheese.
Transfer the bread to a food-grade bag or food contThe operator transferred the bread to a food-gr
Service the re-thermalizer such that it's drain is

allowed to complete drain._x000D_
The drain line was repositioned such that it had
Clean the interior of the ice maker. The operator cleaned thee ice maker.
Service the plumbing system such that water of at lea

Hot water in excess of 100F was available at th
_x000D_
_x000D_
An acceptable air gap was established.
Seal the coved base to the floor, or use another method to ensure the gap between the floor and t
Instruct employees to store their belongings in the Personal possessions were properly stored.
Continue to follow Rose's recommendations for eliminating the pests.
Transfer the bread to food-grade food bag or containThe operator transferred the bread to a food gra
Re-attach the recipe card such that it does not contact the food in the refrigeration unit.
Comments
As we discussed, it is important that you: _x000D_

? Read and review the hepatitis A materials sent by OCHD and MDHHS/MDARD with your staff. Visit www.oakgov.com/health for materia
? Encourage staff to receive the hepatitis A vaccine and follow appropriate food safety practices. _x000D_
? Failure to take precautionary measures, such as vaccination, could lead to devastating impacts to your business in the event of an outb
? Follow all illness reporting and exclusion/restriction requirements. _x000D_

















A routine inspection was conducted today by Sara Serota. A follow up inspection will be conducted on or after 12/30/18 for the following u
_x000D_
As we discussed, it is important that you:_x000D_
-Read and review the hepatitis A materials sent by OCHD and MDHHS/MDARD with your staff. Visit www.oakgov.com/health for materials
-Encourage staff to receive the hepatitis A vaccine and follow appropriate food safety practices._x000D_
-Failure to take precautionary measures, such as vaccination, could lead to devastating impacts to your business in the event of an outbre
-Follow all illness reporting and exclusion/restriction requirements._x000D_
-Call Oakland County's Nurse on Call at 800-848-5533 with questions related to hepatitis A._x000D_
_x000D_
With any questions, please contact Sara at 248-535-8155 or serotas@oakgov.com.
_x000D_
_x000D_
_x000D_
_x000D_
_x000D_
_x000D_
_x000D_
_x000D_
_x000D_
_x000D_
_x000D_
_x000D_
_x000D_
_x000D_

¿ Read and review the hepatitis A materials sent by OCHD and MDHHS/MDARD with your staff. Visit www.oakgov.com/health for materia
¿ Encourage staff to receive the hepatitis A vaccine and follow appropriate food safety practices. _x000D_
¿ Failure to take precautionary measures, such as vaccination, could lead to devastating impacts to your business in the event of an outb
¿ Follow all illness reporting and exclusion/restriction requirements.











No violations were observed at this inspection._x000D_

_x000D_
All foods observed at proper temperatures._x000D_
All foood and chemicals observed stored properly._x000D_
All hand sinks observed fullly stocked._x000D_
Date marking used effectivly.







No violations observed at this inspection._x000D_

_x000D_
Alll foods observed at proper temperatures._x000D_
All food and chemicals observed stored properly._x000D_
All hand siinks observed fully stocked._x000D_
_x000D_









Due to repeat time two on violation 3-501.17, and 7-102.11 an enforcement follow-up and $65.00 re-inspection fee is required.
_x000D_
All foods were observed at proper temperatures._x000D_
All food and chemicals were observed stored properly._x000D_
All hand sinks were observedd fully stocked._x000D_
date marking used effectivly.

All han sinks observed fully stocked.
Enforcement follow-up was required for violation 5-205.11 repeating times two. At time of inspection hand sinks were observed used for h

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All hand siinks observed fully stocked._x000D_
Date marking used effectivly._x000D_
Test strips available.
Facility is on allergen exemption list._x000D_

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All hand sinks observed fully stocked._x000D_
Date marking used effectivly.






Due to repeat time three on violation 289.2129 an enforcement follow-up and $65.00 re-inspection fee is required.
PIC will ensure future compliance.

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No violations observed at this inspection._x000D_

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All foods observed at proper tempaturers._x000D_
All hand sinks observed fully stocked.

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Thermometers provided in all coolers._x000D_
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Today's routine inspection was conducted by Anjelica Oien. No follow-up is required. Please contact Anjelica with any questions at (248) 9
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- Read and review the hepatitis A materials sent by OCHD and MDHHS/MDARD with your staff. Visit www.oakgov.com/health for materia
- Encourage staff to receive the hepatitis A vaccine and follow appropriate food safety practices. _x000D_
- Failure to take precautionary measures, such as vaccination, could lead to devastating impacts to your business in the event of an outbr
- Follow all illness reporting and exclusion/restriction requirements.
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This routine inspection was conducted by Michaela Dew-Johnson. For any questions or concerns contact 248-904-6818 or Dewjohnsonm
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Today's routine inspection was conducted by Anjelica Oien. No follow-up is required. A Risk Factor Collection Form was completed in con
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Reminder: April 30, 2019 is the last day to renew your food service license without penalty.
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Today's inspection was conducted by Chandler Williams._x000D_

No further follow-up is required._x000D_
With any questions, please contact Chandler at 248-292-1630 or_x000D_
at williamscl@oakgov.com
Today's inspection was conducted by Chandler Williams. An enforcement follow-up is required and will be conducted on or after 2/14/19 f
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Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com
with any questions._x000D_
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Renew foodservice license before May 1, 2019 to avoid late fees._x000D_
A follow-up inspection will be conducted in ten days or more to verify compliance with the requirement of the food code. Call Randy Ruszk
Due to the uncorrected and repeating cross contamination violation 3-302.11 an enforcement follow-up inspection and a re-inspection fee
An enforcement follow-up inspection was conducted due to the repeat status of violation 3-302.11 (cross contamination). Cross contamina
Due to the repeat status of violation number 3-302.11 potential cross contamination, an enforcement follow-up inspection and re-inspect
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The enforcement follow-up inspection will be conducted in ten days or more to verify that repeat status violations and outstanding priority
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Hepatitis A Discussion_x000D_
The sanitarian and the person-in-charge had a discussion regarding the on-going Hepatitis A outbreak in Michigan. The discussion focuse
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¿ -Read and review the hepatitis A materials sent by OCHD and MDHHS/MDARD with your staff. Visit www.oakgov.com/health for mater
¿ -Encourage staff to receive the hepatitis A vaccine and follow appropriate food safety practices. _x000D_
¿ -Failure to take precautionary measures, such as vaccination, could lead to devastating impacts to your business in the event of an outb
¿ -Follow all illness reporting and exclusion/restriction requirements. _x000D_
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Today's routine inspection was conducted by Anjelica Oien. Facility was not in operation at time of inspection. No follow-up is required. Ple
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Today's follow-up inspection was conducted by Anjelica Oien for violation 5-402.11 (Backflow Prevention), which was observed in complia
Today's routine inspection was conducted by Anjelica Oien. A follow-up inspection will be conducted on or after 1/28/19 to ensure complia
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Facility is exempt from food allergen training required by the Michigan Department of Agriculture and Rural Development._x000D_
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This food establishment has a Certified Food Service Manager with an expired certificate. The establishment shall provide a Certified Foo
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This food establishment has a Certified Food Service Manager with an expired certificate. The establishment shall provide a Certified Foo
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A follow-up inspection is not required. Call Randy Ruszkowski at (248) 343-5280 with any questions.
A phone call was placed to the facility to complete a foodborne complaint questionnaire for foodborne complaint ATN 63295177. The com
A follow-up inspection is not required. Call Randy Ruszkowski at (248) 343-5280
or email at ruszkowskir@oakgov.com with any questions._x000D_
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Renew your foodservice license before May 1, 2019 to avoid late fees.
A follow-up inspection will be conducted in ten days or more to verify that the outstanding priority and/or priority foundation violations are i
Today's routine inspection was conducted by Anjelica Oien. No follow-up is required. Facility has opening hours by appointment Monday-F
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Call Randy Ruszkowski at 248 343-5280 with any questions.

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Today's follow-up inspection was conducted by Anjelica Oien for violations 5-202.12 (Hot Water) and 5-402.11 (Backflow Prevention), both
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Call Randy Ruszkowski at (248) 343-5280 with any questions.
A site visit was made to investigate complaint ATN 63296602. The complainant stated that a food employee left their work station on the
Today's enforcement follow-up inspection was conducted by Anjelica Oien for violation 5-202.12 (Hot Water), which was observed in com
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*Facility provided completed QA checklists for 11/19/18-11/25/18 and 12/3/18-12/13/18. Continue to complete and maintain OCHD QA ch
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Due to the multiple repeat status violations an enforcement follow-up inspection and re-inspection fee are required. The follow-up inspecti
This facility appears on the MDARD allergen training exemption list.
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Due to the uncorrected priority violation 5-402.11 an enforcement follow-up inspection and a re-inspection fee are required. The follow-up
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¿ -Follow all illness reporting and exclusion/restriction requirements.
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This inspection was completed by Neil Dharia. For any questions call me at 248-897-5984 or email at dharian@oakgov.com. No follow up
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As we discussed, it is important that you: - Read and review the hepatitis A materials sent by OCHD and MDHHS/MDARD with your staff.
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Today's enforcement follow-up inspection was conducted by Anjelica Oien for violation 6-501.12 x3 (Soiled Physical Facility), which was o
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Today's routine inspection was conducted by Anjelica Oien. An enforcement follow-up inspection will be conducted on or after 12/27/2018
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Today's routine inspection was conducted by Anjelica Oien. This inspection report covers the main kitchen and café serving area. No follo
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Today's follow-up inspection was conducted by Anjelica Oien for violation 5-202.12 (Hot Water), which was observed in compliance. No fu
Illness investigation conducted by Jon Bialowicz for illness complaint ATN# 63295390 where complainant became ill after eating at the fac
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No follow up inspection is required.
Today's enforcement follow-up inspection was conducted by Anjelica Oien for repeating violation 7-201.11 x3 (Chemical Storage), which w
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Today's routine inspection was conducted by Anjelica Oien. An enforcement follow-up inspection will be conducted on or after 2/21/19 to e
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Facility is exempt from food allergen training course required by the Michigan Department of Agriculture and Rural Development.
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Today's routine inspection was conducted by Anjelica Oien with Michael Aravas shadowing. No follow-up is required. Please contact Anje
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Today's enforcement follow-up inspection was conducted by Anjelica Oien for violation 7-201.11 x2 (Chemical Storage), which was observ
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Today's routine inspection was conducted by Anjelica Oien and Randy Ruszkowski. An enforcement follow-up inspection will be conducte
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Note: The NSDI has been adjusted to 04/30/2019 to allow for two routine inspections within the academic year._x000D_
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Due to the repeat status of cross contamination (3-302.11) an enforcement follow-up inspection and a re-inspection fee are required. The
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Today's enforcement follow-up inspection was conducted by Anjelica Oien for violations 3-101.11 x4 (Unsafe/Adulterated Food), 3-302.11
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An additional enforcement follow-up inspection will be conducted on or after 12/13/2018 to ensure compliance with violations 3-101.11, 3-
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*Facility was unable to provide non-food contact surface and physical facility cleaning logs, as required by the sanitarian during the 11/7/1
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*Facility provided cleaning logs for physical facilities and non-food contact surfaces, but logs did not contain daily initials from person in ch
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A follow-up will be conducted in ten days or longer. Due to the repeat status of multiple violation a re-inspection fee is required. Call Rand
A follow-up inspection is not required. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any question
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This facility appears of the allergen awareness exemption list.
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A foodborne illness investigation checklist was completed by Anjelica Oien during a site visit on 02/14/19 (ATN #63296321). Foods includ
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*During investigation, facility expressed interest in obtaining a copy of the MDARD Emergency Action Plan in Chinese. A translated copy o
An enforcement follow-up inspection was conducted due to the repeat status of violation 5-205.11 using a hand sink. Hand sink were ob
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A site visit was made to investigate complaint ATN 63296362 which said that the complainant overheard a conversation between Chipotle
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Facility is exempt from allergen course training requirement from the Michigan Department of Agriculture and Rural Development.
This inspection was completed by Neil Dharia. For any questions, call me at 248-897-5984 or email at dharian@oakgov.com. No follow up
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As we discussed, it is important that you: ¿ -Read and review the hepatitis A materials sent by OCHD and MDHHS/MDARD with your staf
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This risk based inspection was completed by Neil Dharia. For any questions call me at 248-897-5984 or email at dharian@oakgov.com. N
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This enforcement follow up was completed by Neil Dharia for 4-501.11 (Equipment in poor repair) which is observed in compliance. No fu
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This routine inspection was completed by Neil Dharia. For any questions, call me at 248-897-5984 or email at dharian@oakgov.com. A fo
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A follow-up inspection is not required. The sanitarian provided a Michigan Department of Agriculture and Rural Development (MDARD) ap
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Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions.
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Call Randy Ruszkowski at 248 343-5280 with aany questions.

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Today's enforcement follow-up inspection was conducted by Anjelica Oien for repeating violations 3-302.11 x3 (Cross-Contamination), 3-5
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Today's routine inspection was conducted by Anjelica Oien. Enforcement follow-up inspection from site visit on 11/16/18 conducted in con
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*Facility shall remain on increased inspection frequency and has $510.00 in outstanding reinspection fees.*_x000D_
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This routine inspection was completed by Neil Dharia. For any question, call me at 248-897-5984 or email at dharian@oakgov.com. No fo
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This routine inspection was completed by Neil Dharia. For any question, call me at 248-897-5984 or email at dharian@oakgov.com. No fo
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This enforcement follow up was completed by Neil Dharia for 7-201.11 (chemical storage). No further follow up is required. For any quest
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Today's routine inspection was conducted by Anjelica Oien. An enforcement follow-up inspection will be conducted on or after 12/28/18 to
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A follow-up inspection is not required. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions
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The facility appears on the allergen exemption list.
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The facility appears on the allergen exemption list.
Today's follow-up inspection was conducted by Anjelica Oien for violation 5-203.14 (Backflow Prevention Device), which was observed in
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This routine inspection was conducted by Michaela Dew-Johnson to ensure the compliance of the uncorrected violations 4-302.14 (Test S
This routine inspection was conducted by Michaela Dew-Johnson. A follow up inspection will be conducted on or after 1/26/19 to ensure t
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At time of inspection, this facility was instructed to disconnect items connected to the hot water (coffee, hot water dispenser) and follow th
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This routine inspection was completed by Neil Dharia. For any questions, call me at 248-897-5984 or email at dharian@oakgov.com. No f
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A follow-up is required and will be conducted on or after 3/2/19 for uncorrected violation: 5-203.14 (Backflow device)._x000D_
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Today's follow-up inspection was conducted by Anjelica Oien for violations 5-202.12 (Hot Water), 5-203.14 (Backflow Prevention Device),
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Today's routine inspection was conducted by Anjelica Oien. A follow-up inspection will be conducted on or after 12/20/2018 to ensure com
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Observed employee moving from warewashing area to clean equipment/dough area left of walk-in cooler with a cigarette in his mouth. _x
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Section 6127 of the food law of 2000, 2000 PA 92, MCL 289.6127, is repealed._x000D_
Part 129 of Act 188, PA of 2009, section 12905. (5) states, in part: A food service establishment shall comply with section 12603(2)_x000D
which reads as follows:_x000D_
12603(2). The owner, operator, manager, or person having control of a public place, a food service establishment, or a casino subject to_
section 12606b shall do all of the following:_x000D_
(a) Clearly and conspicuously post "no smoking" signs or the international "no smoking" symbol at the entrances to and in every building o
(b) Remove all ashtrays and other smoking paraphernalia from anywhere smoking is prohibited under this act._x000D_
(c) Inform individuals smoking in violation of this act that they are in violation of state law and subject to penalties._x000D_
(d) If applicable, refuse to serve an individual smoking in violation of this act._x000D_
(e) Ask an individual smoking in violation of this act to refrain from smoking and, if the individual continues to smoke in violation of this act
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Discard noted cigarette and cease smoking in the food establishment by 01/22/19._x000D_
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Employee discarded noted cigarette and sanitarian discussed smoking restrictions with person in charge on 01/22/19._x000D_
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Today's follow-up inspection was conducted by Anjelica Oien for violations 5-204.11 (Handsink Installation) and 7-201.11 (Chemical Stora
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Call Randy Ruszkowski at 248 343-5280.
A follow-up inspection will be conducted in ten days or more to verify that the failing refrigeration unit was repaired and in compliance with
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A site visit was conducted on 2/19/19 by Anjelica Oien with Rashyra Watson shadowing for a non-illness complaint (ATN #63296391) in c
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Person in charge was not aware of specific complaint. At time of inspection, all refrigeration and freezer units were observed in good repa
Today's routine inspection was conducted by Anjelica Oien with Rashyra Watson shadowing. No follow-up is required. Please contact Anj
Today's Article IV follow-up inspection was conducted by Anjelica Oien in response to facility's certified manager being listed at another lo
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Today's Article IV inspection was conducted by Anjelica Oien to resolve a 90-day expiration of certified manager certificate. Facility provid
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This food establishment has lost its Certified Food Service Manager. The establishment shall provide a Certified Food Service Manager w
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Sterling Services is listed on the MDARD Allergen Awareness exemption list.
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Today's enforcement follow-up inspection was conducted by Anjelica Oien for violations 5-402.11 x2 (Backflow Prevention) and 289.2129
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A risk based inspection was completed by Neil Dharia. For any questions call me at 248-897-5984 or email me at dharian@oakgov.com N
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Today's enforcement follow-up inspection was conducted by Anjelica Oien for repeating violation 4-703.11 x3 (High Temperature Dish Ma
Today's enforcement follow-up inspection was conducted by Anjelica Oien for repeating violation 4-703.11 x3 (High Temperature Dish Ma
Today's routine inspection was conducted by Anjelica Oien. An enforcement follow-up inspection will be conducted on or after 2/1/19 to en
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This routine inspection was conducted by Julia Reykdal. No follow up required. If you have any questions, please contact me at (248) 904
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This facility is exempt from allergen awareness training._x000D_
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This enforcement follow up was completed by Neil Dharia for 3-302.11 (Cross Contamination) which was not observed in compliance. Ano
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No risk control plan was given to sanitarian at the time of the inspection. A second blank risk control form was provided during the routine
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For any questions, call me at 248-897-5984 or email at dharian@oakgov.com.
This enforcement follow up was completed by Neil Dharia for: 3-302.11 x6 (Cross Contamination) and for 5-202.12 (Hot water at hand sin
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Today's Article IV follow-up inspection was conducted by Anjelica Oien. Facility provided a current, valid certificate for a certified manager
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A site visit was made to conduct an enforcement follow-up inspection due to the repeat status of violation 3-302.11 cross contamination. P
Due to the repeat status of cross contamination a re-inspection fee and an enforcement follow-up are required.
Due to the uncorrected and repeating priority violation 3-302.11, cross contamination, an enforcement follow-up inspection and a re-inspe
A site visit was made to conduct an enforcement follow-up inspection due to the repeat status of violation 3-302.11 potential cross contam
Due to the repeat status of violation 3-302.11 potential cross contamination an enforcement follow-up inspection and a re-inspection fee a
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This facility appears on the allergen awareness exemption list._x000D_
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A site visit was conducted by Anjelica Oien in conjunction with an enforcement follow-up inspection to investigate a non-illness complaint
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Person in charge was aware of complaint and stated that the incident was a result of misunderstanding hot dog ingredients. At time of site
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No violations were cited and no follow-up is required. Complaint can neither be confirmed nor refuted. Please contact Anjelica with any qu
Today's enforcement follow-up inspection was conducted by Anjelica Oien for repeating violation 3-302.11 x8 (Cross-Contamination), whic
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Today's enforcement follow-up inspection was conducted by Anjelica Oien for repeating violation 3-302.11 x8 (Cross-Contamination), whic
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Due to the repeat status of violation numbers 3-302.11 potential cross ccontammination and 3-304.12 an enforcement follow-up inspecti
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A site visit was made to conduct an enforcement follow-up inspection due to the repeat status of violation 3-302.11 cross contamination, 6
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Due Randy
Call to the uncorrected
Ruszkowskirepeating violationsor
at (248) 343-5280 and the at
email uncorrected priority violation an enforcement follow-up inspection and re-inspection fe
ruszkowskir@oakgov.com
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Due to the repeat status a reinspection fee and enforcement follow-up inspection are required._x000D_
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¿ -Follow all illness reporting and exclusion/restriction requirements_x000D_
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Today's follow-up inspection was conducted by Anjelica Oien for violations 4-101.11 (Food Storage), 4-301.11 (Hot Holding Capacity), 4-6
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Today's enforcement follow-up inspection was conducted by Anjelica Oien for violation 289.2129 x3 (Allergen Training), which was observ
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No further follow-up is required._x000D_
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A site visit was made to investigate a non-illness complaint of soiled self-service area on 12/17 (lid and napkin dispensers). The manager
Today's enforcement follow-up inspection was conducted by Anjelica Oien for repeating violation 4-501.11 x3 (Equipment in Poor Repair),
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A follow-up inspection will be conducted in ten days or more. _x000D_
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Note your foodservice license will expire May 1, 2019 renew soon to avoid late
fees. Code. Call Randy Ruszkowski at (248) 343-5280 or email at
ruszkowskir@oakgov.com with any questions.

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A with
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Today's inspection was conducted by Chandler Williams. No further follow-up is required. Violation in enforcement 289.2129 ( Allergen tra
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Today's inspection was conducted by Chandler Williams. An enforcement follow up is required and will be conducted on or after 2/3/19 for
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A $65 re-inspection fee has been assessed. _x000D_
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Read and review the hepatitis A materials sent by OCHD and MDHHS/MDARD with your staff. Visit www.oakgov.com/health for_x000D_
materials._x000D_
Encourage staff to receive the hepatitis A vaccine and follow appropriate food safety practices._x000D_
Failure to take precautionary measures, such as vaccination, could lead to devastating impacts to your business in the event of an_x000D
outbreak associated with your food service staff and facilities._x000D_
Follow all illness reporting and exclusion/restriction requirements._x000D_
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Today's follow-up inspection was conducted by Anjelica Oien for violation 3-302.11 (Cross-Contamination), which was observed in compli
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No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
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Today's routine inspection was conducted by Anjelica Oien. A follow-up inspection will be conducted on or after 2/4/19 to ensure correctio
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A site visit was made to investigate complaint ATN 63296069 which stated that their carry-out order consisting of a shrimp spring roll and
A site visit was made to conduct a complaint follow-up inspection due to the availability of a photograph of the plastic foreign object the co
Call Randy Ruszkowski at 248 343-5280 with any questions.

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Today's routine inspection was conducted by Anjelica Oien. This report covers the main kitchen areas and atrium bar. A follow-up inspecti
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This routine inspection was conducted by Michaela Dew-Johnson. A risk based assessment was conducted for this facility and reviewed w
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This routine inspection was conducted by Michaela Dew-Johnson. A risk based assessment was conducted for this facility and reviewed w
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Today's Article IV follow-up inspection was conducted by Anjelica Oien to resolve a 90-day loss of certified manager. Facility provided a va
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Today's Article IV follow-up inspection was conducted by Anjelica Oien. Person in charge provided a current, valid certified manager certif
This risk based inspection was completed by Neil Dharia. For any questions, call me at 248-897-5984 or email at dharian@oakgov.com. N
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As we discussed, it is important that you: - Read and review the hepatitis A materials sent by OCHD and MDHHS/MDARD with your staff
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This follow up inspection was conducted by Michaela Dew-Johnson to ensure the compliance of the uncorrected violation 5-202.12 (Hot w
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Today's enforcement follow-up inspection was conducted by Anjelica Oien for repeating violation 289.2129 x3 (Allergen Training), which w
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A site visit was made to conduct an enforcement follow-up due to the repeat status of Food Law rule 2129(2) allergen awareness training
At the time of the 11/21/18 inspection, violation 289.2129 was inaccurately marked corrected. This was identified on 1/3/19 and repeat sta
A site visit was made to investigate complaint ATN 63296269 stating that an employee was working with a MRSA infection on their face. T
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A follow-up inspection will be conducted in ten days or more to verify that the top loading refrigeration unit is holding food at 41F or below.
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Food service licenses expire May 1, 2019, renew soon to avoid late fees._x000D_
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This facility appears on the allergen awareness exemption list.
Today's enforcement follow-up inspection was conducted by Anjelica Oien for repeating violation 289.2129 x3 (Allergen Training), which w
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Today's Article IV follow-up inspection was conducted by Anjelica Oien in response to one of the facility's certified managers being listed a
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No further follow up is required._x000D_
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Today's inspection was conducted by Chandler Williams. A follow up is required and will be conducted on or after 2/11/19 for uncorrected
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With any questions, please contact Chandler at 248-292-1630 or at williamscl@oakgov.com
Today's inspection was conducted by Chandler Williams. A follow up is required and will be conducted on or after 2/11/19 for uncorrected
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With any questions, please contact Chandler at 248-292-1630 or at williamscl@oakgov.com
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No further follow up is required._x000D_
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Due to the repeat status of violation 6-501.11 (repairing physical facilities) an enforcement follow-up inspection and a re-inspection fee are
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¿ -Follow all illness reporting and exclusion/restriction requirement_x000D_
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This routine inspection was conducted on 1/22/2019, but due to time constraints the inspection report was submitted on 1/23/2019.
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Today's follow-up inspection was conducted by Anjelica Oien for violation 2-103.11 (Person in Charge), which was observed in complianc
Today's routine inspection was conducted by Anjelica Oien. A follow-up inspection will be conducted on or after 2/3/19 to ensure complian
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This enforcement follow up inspection was conducted by Michaela Dew-Johnson to ensure the compliance of the repeating uncorrected v
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This enforcement follow up inspection was conducted by Michaela Dew-Johnson to ensure the compliance of the repeating uncorrected v
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This routine inspection was conducted by Michaela Dew-Johnson. An enforcement follow up inspection will be conducted on or after 1/12
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Observed cigarette butts underneath the fryer and the two-door upright freezer._x000D_
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Section 6127 of the food law of 2000, 2000 PA 92, MCL 289.6127, is repealed. Part 129 of Act 188, PA of 2009, section 12905. (5) states,
12603(2). The owner, operator, manager, or person having control of a public place, a food service establishment, or a casino subject to s
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Remove the cigarette butts from the noted areas by 01/22/19._x000D_
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Person in charge removed the cigarette butts from the noted areas on 01/22/19._x000D_
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This follow up was completed by Neil Dharia. For any questions, call me at 248-897-5984 or email at dharian@oakgov.com. No follow up
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A follow-up inspection is not required. Call Randy Ruszkowski at (248) 343-5280 with any questions. This inspection report covers the ma
Today's inspection was conducted by Chandler Williams. No follow-up is
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This enforcement follow up was completed by Neil Dharia. An enforcement follow up is required for 7-201.11 (chemical storage)and will b
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This enforcement follow up was completed by Neil Dharia for 7-201.11 (chemical storage) and was observed in compliance. No further fo
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A site visit was conducted by Anjelica Oien to investigate a non-illness complaint (ATN #63294810). Complainant alleged that café employ
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Person in charge (Lola) was aware of complaint. New employees are trained over a two week period on all pertinent tasks by two people
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A foodborne illness complaint questionnaire was completed by Anjelica Oien via phone on 02/01/19 with certified manager Jason (ATN #6
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Note: Due to time constraints, the phone questionnaire was completed on Friday 02/01/19 and the written report was submitted on Monda
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Today's routine inspection was conducted by Anjelica Oien. A follow-up inspection will be conducted on or after 12/21/18 to ensure compli
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Foodborne illness complaint ATN 63295405 listed Renaissance/Toasted Oak as one of the food establishments the complainant ate at wi
An enforcement follow-up was conducted due to the repeat status of violation number 7-2011.11 toxic material storage. All toxic material w
Due to the repeat status of violation 7-201.11 (storing toxic material) an enforcement follow-up and re-inspection fee are required. The en
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An enforcement follow-up inspection was conducted due to the repeat status of violation number 3-501.16, unsafe holding temperature. F
Due to the repeat status of violation 3-501.16 unsafe holding temperature, an enforcement follow-up inspection and a re-inspection fee. T
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Today's follow-up inspection was conducted by Anjelica Oien for violation 3-603.11 (Consumer Advisory), which was observed in complian
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A foodborne illness complaint questionnaire was completed by Anjelica Oien via phone on 12/07/18 with certified manager Rob (ATN #63
Today's follow-up inspection was conducted by Anjelica Oien for violations 4-302.14 (Test Kit) and 5-402.11 (Backflow Prevention), both o
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Today's follow-up inspection was conducted by Anjelica Oien for violation 4-703.11 (High Temperature Dish Machine), which was observe
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Reminder: April 30, 2019 is the last day to renew your food service license without penalty. _x000D_
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Facility is exempt from the allergen awareness course requirement from the Michigan Department of Agriculture and Rural Development.
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Facility is exempt
A follow-up fromisthe
inspection notallergen awareness
required. course
Call Randy requirement
Ruszkowski from343-5280
at (248) the Michigan Department of Agriculture and Rural Development.
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Call Randy Ruszkowski at (248) 343-5280 with any _x000D_
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Due to the uncorrected priority foundation violation 5-402.11 an enforcement follow-up inspection and re-inspection fee are required. The
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This facility appears on the allergen awareness exemption list.
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Renew your foodservice license before May 1, 2019 to avoid late fees._x000D_
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An enforcement follow-up is required and will be conducted on or after 3/15/19 for uncorrected violations: 289.2113 (Cease and desist), 8
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The noted equipment the facility was ordered to stop using is still in the facility and no longer being used.
Today's inspection was conducted by Chandler Williams. A follow-up is required and will be conducted on or after 2/18/19 for uncorrected
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Facility shall operate on a limited menu and use a microwave to reheat foods. _x000D_
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A formal cease and desist letter will be mailed to the facility. _x000D_
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289.6113 Rescission of construction authorization: 1) Unapproved self cleaning combi oven with water line installed without submitting pla
or conversion to use as a food establishment. (b) Fails to construct, alter, extensively remodel, or convert a food establishment in accorda
and specifications approved by the director. (c) Fails to take corrective action as required pursuant to this section. Method of correction: C
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. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions.
Due to the uncorrected priority violation 3-501.17 (date marking) an enforcement follow-up inspection and a re-inspection fee are requir
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Foodborne illness complaint ATN 63295405 listed Steve and Rocky's as one of the food establishments the complainant ate at within the
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Today's article IV inspection was conducted by Chandler Williams. The certified manager information was not updated at the time of the la
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Routine inspection conducted on Saturday during operating hours. No follow up is required at this time.
Today's follow-up inspection was conducted by Anjelica Oien for violation 6-301.11 (Soap at Handsink), which was observed in complianc
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A site visit was made to investigate illness complaint ATN 63295730. The sanitarian conducted a comprehensive inspection of the facility
Call randy Ruszkowski at (248) 343-5280 with any questions.
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This facility was listed on the MDARD allergen awareness training exemption list._x000D_
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Note: Complaint ATN 63295730 was investigsted during this site visit. See inspection report ID 376057 for details.
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On 2/13/19 an illness complaint inspection for ATN: 63296165 was conducted. The illness complaint was regarding the following food item
Inspection was conducted by Chandler Williams._x000D_
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With any questions, please contact Chandler at 248-292-1630 or at williamscl@oakgov.com.
A site visit was made to investigate complaint ATN 63296904. The complainant indicated that the dumpster enclosure, waste oil dumpster
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This follow up inspection was conducted by Michaela Dew-Johnson to ensure the compliance of the uncorrected violation 4-501.11 (Equip
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Tropical Smoothie is listed on the MDARD allergen awareness training exemption list.
Due to the routine inspection report being entered under wrong file, this enforcement follow up inspection was conducted to ensure comp
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Today's enforcement follow-up inspection was conducted by Anjelica Oien for violations 3-101.11 x2 (Food Past Manufacturer Date), 3-30
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At time of inspection, violations 3-101.11 x2, 5-205.11 x3, 5-205.15 x3, and 7-201.11 x2 were observed in compliance. Violations 3-302.11
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An enforcement follow-up inspection will be conducted on or after 02/10/2019 to ensure correction of the above noted out of compliance v
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Today's enforcement follow-up inspection was conducted by Anjelica Oien for repeating and uncorrected violations 2-103.11 (Person in C
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Another enforcement follow-up inspection will be conducted on or after 2/22/2019 to ensure compliance of violations 2-103.11 (Person in
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*Facility shall remain on increased inspection frequency.* Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov
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A follow-up inspection is not requirred. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any question
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This enforcement follow up inspection was conducted by Michaela Dew-Johnson to ensure the compliance of the uncorrected repeating v
This enforcement follow up was conducted by Michaela Dew-Johnson to ensure the compliance of the uncorrected violations 7-201.11 (C
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ns so all lip-contact surfaces were protected.

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This inspection was completed by Neil Dharia. No follow up is required. _x000D_

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Due to the uncorrected priority foundation violation 5-202.12 hand sink hot water, an enforcement follow-up inspection and re-inspection f
Due to the uncorrected priority violation 5-202.12, an enforcement follow-up inspection and a re-inspection fee are required. The enforcem
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sit www.oakgov.com/health for materials. _x000D_
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your business in the event of an outbreak associated with your food service staff and facilities. _x000D_

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on or after 12/30/18 for the following uncorrected violations: 5-402.11 (air gap) and 5-203.14 (backflow prevention). A risk-based inspection was compl
www.oakgov.com/health for materials._x000D_

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our business in the event of an outbreak associated with your food service staff and facilities._x000D_
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your business in the event of an outbreak associated with your food service staff and facilities.

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-inspection fee is required.


hand sinks were observed used for hand washing only.

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ee is required.
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on or after 03/08/19 for the following uncorrected violations: 5-203.14 (backflow prevention) and 5-402.11 (air gap). With any questions, please contact
on or after 03/17/19 for the following uncorrected violations: 4-302.12 (thermometer) and 4-302.14 (test strips). With any questions, please contact Sar
Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
it www.oakgov.com/health for materials. _x000D_

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ontact 248-904-6818 or Dewjohnsonm@Oakgov.com. _x000D_

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Collection Form was completed in conjunction with this inspection. Facility is included on the MDARD Allergen Training Exemption list. Please contact A
will be conducted on or after 2/14/19 for repeating violation: 289.2129 (Allergen training x3)_x000D_
nt of the food code. Call Randy Ruszkowski at 248 343-5280 with any questions.
-up inspection and a re-inspection fee are required. Additionally the sanitarian provided a blank risk control plan form to be completed by the certified m
ross contamination). Cross contamination was eliminated through the use of Lexan shielding between raw animal food and ready-to-eat food, additiona
nt follow-up inspection and re-inspection fee are required._x000D_
us violations and outstanding priority and/or priority foundation violations are in compliance with the requirements of the Food Code. Call Randy Ruszk
ak in Michigan. The discussion focused on precautionary actions that should be taken to protect the public and their employees from the illness and a r
isit www.oakgov.com/health for materials. _x000D_

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o your business in the event of an outbreak associated with your food service staff and facilities. _x000D_

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spection. No follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_

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Collection Form was completed in conjunction with this inspection. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com
ntion), which was observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oak
on or after 1/28/19 to ensure compliance with violation 5-402.11 (Backflow Prevention). Please contact Anjelica with any questions at (248) 904-6768 o
d Rural Development._x000D_

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lishment shall provide a Certified Food Service Manager with a current, valid certificate by 04/14/2019._x000D_

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lishment shall provide a Certified Food Service Manager with a current, valid certificate by 04/14/2019._x000D_

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e complaint ATN 63295177. The complainant reported pork ramen as the suspect food eaten at the facility. See the foodborne complaint questionnaire
d/or priority foundation violations are in compliance with the requirements of the Food Code. Call Randy Ruszkowski at (248) 343-5280 or email at rusz
ening hours by appointment Monday-Friday; General Manager is usually present during administrative hours on Monday starting around 12 PM. Please

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d 5-402.11 (Backflow Prevention), both of which were observed in compliance. No further follow-up is required. Please contact Anjelica with any questio

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mployee left their work station on the cookline, walked to the cash register, removed cash, went into the office then returned to the cookline while weari
t Water), which was observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@o
complete and maintain OCHD QA checklists for sanitarian review on-site until further notice.*_x000D_

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e are required. The follow-up inspection will be conducted in ten or more days. Call Randy Ruszkowski at (248) 3443-5280 with any questions._x000D
ection fee are required. The follow-up inspection will be conducted in ten days or more. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkows

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at dharian@oakgov.com. No follow up is required._x000D_
and MDHHS/MDARD with your staff. Visit www.oakgov.com/health for materials. - Encourage staff to receive the hepatitis A vaccine and follow approp

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Soiled Physical Facility), which was observed in compliance. Outstanding violations 4-101.11 (Food Storage) and 5-402.11 (Backflow Prevention) were

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be conducted on or after 12/27/2018 to ensure compliance with repeating violation 6-501.12 x3 (Soiled Physical Facility), and a $65.00 reinspection fe

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itchen and café serving area. No follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
ch was observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com.
on or after 2/11/19 to ensure compliance with violation 5-202.12 (Hot Water). A Risk Factor Collection Form was completed in conjunction with this insp
inant became ill after eating at the facility. Completed Foodborne Complaint Questionnaire with the person in charge via phone (attached to complaint
01.11 x3 (Chemical Storage), which was observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248)
be conducted on or after 2/21/19 to ensure compliance with repeating violation 7-201.11 x3 (Chemical Storage), and a $65.00 reinspection fee has be
ture and Rural Development.
w-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_

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Chemical Storage), which was observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768

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follow-up inspection will be conducted on or after 12/24/18 to ensure compliance with repeating violation 7-201.11 x2 (Chemical Storage), and a $65.0
demic year._x000D_

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demic year._x000D_

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demic year._x000D_

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demic year._x000D_

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demic year._x000D_

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demic year._x000D_

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a re-inspection fee are required. The enforcement follow-up inspection will be conducted in ten or more days. Call Randy Ruszkowski at (248) 343-528
(Unsafe/Adulterated Food), 3-302.11 x4 (Cross-Contamination), 4-602.11 x2 (Soiled Food-Contact Surfaces), 4-602.13 x7 (Soiled Non-Food Contact S
ompliance with violations 3-101.11, 3-302.11, 4-602.13, 6-501.12, 6-501.114, and 4-101.11, and a $65.00 reinspection fee has been charged. _x000D_
red by the sanitarian during the 11/7/18 routine inspection.* Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000

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(Unsafe/Adulterated Food), 3-302.11 x4 (Cross-Contamination), 4-101.11 (Food Storage), 4-602.13 x7 (Soiled Non-Food Contact Surfaces), 6-501.12
contain daily initials from person in charge indicating which locations were cleaned. Continue to maintain these cleaning logs until the next routine insp

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-inspection fee is required. Call Randy Ruszkowski at 248 343-5280 with ant questions.
wskir@oakgov.com with any questions._x000D_

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4/19 (ATN #63296321). Foods included in complaint were sweet and sour chicken and fried rice. See attached questionnaire for details. Further follow-
n Plan in Chinese. A translated copy of the Emergency Action Plan can be found through this website: https://www.michigan.gov/documents/MDA_EAP
using a hand sink. Hand sink were observed unblocked, and no food debris was observed in the basin. All outstanding violations were observed corre

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eard a conversation between Chipotle food employees regarding a number of ill employee's and the need to wipe the facility down with bleach. During
lture and Rural Development.
D and MDHHS/MDARD with your staff. Visit www.oakgov.com/health for materials. ¿ -Encourage staff to receive the hepatitis A vaccine and follow appr
4 or email at dharian@oakgov.com. No follow up is required._x000D_
hich is observed in compliance. No further follow up is required. For any questions, call me at 248-897-5984 or email at dharian@oakgov.com._x000D
r email at dharian@oakgov.com. A follow up is required and will be completed on or after 12/28/18 for: 4-501.11 (Equipment in poor repair)._x000D_
and Rural Development (MDARD) approved allergen awareness poster that the operator immediately posted. Cottage Inn Pizza appears on the MDAR

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302.11 x3 (Cross-Contamination), 3-501.16 x2 (Hot/Cold Holding), 4-601.11 x3 (Food-Contact Surfaces Soiled), 7-201.11 x2 (Chemical Storage), and 7

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ite visit on 11/16/18 conducted in conjunction with this inspection. An enforcement follow up inspection will be conducted on or after 12/24/2018 to ensu
n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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n fees.*_x000D_

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email at dharian@oakgov.com. No follow up is required. This facility is exempt from allergen training._x000D_
email at dharian@oakgov.com. No follow up is required. This facility is exempt from allergen training._x000D_
r follow up is required. For any questions, call me at 248-897-5984 or email at dharian@oakgov.com._x000D_
be conducted on or after 12/28/18 to ensure compliance with repeating violation 7-201.11 x3 (Chemical Storage), and a $65.00 reinspection fee has b

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ntion Device), which was observed in compliance. No follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oak

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ncorrected violations 4-302.14 (Test Strips), 4-30212 (Metal Stem Thermometer). During the follow up inspection, the noted items were observed in com
ducted on or after 1/26/19 to ensure the compliance of the uncorrected violations 4-302.12(Thermometer) and 4-302.14 (Test Strips). For any question
ee, hot water dispenser) and follow the manufacturer¿s instructions should rusty water be observed because of water main work in the Commerce, Far

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r email at dharian@oakgov.com. No follow up is required._x000D_
Backflow device)._x000D_
203.14 (Backflow Prevention Device), and 5-402.11 (Backflow Prevention), which were all observed in compliance. No further follow-up is required. Ple

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on or after 12/20/2018 to ensure compliance with violations 5-202.12 (Hot Water), 5-203.14 (Backflow Prevention Device), and 5-402.11 (Backflow Pre

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ooler with a cigarette in his mouth. _x000D_
l comply with section 12603(2)_x000D_
establishment, or a casino subject to_x000D_
he entrances to and in every building or other area where smoking is prohibited under this act._x000D_
er this act._x000D_
t to penalties._x000D_
tinues to smoke in violation of this act, ask him or her to leave the public place, food service establishment, or nonsmoking area of the casino._x000D_
arge on 01/22/19._x000D_

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er this act._x000D_
arge on 01/22/19._x000D_

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er this act._x000D_
arge on 01/22/19._x000D_

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er this act._x000D_
arge on 01/22/19._x000D_

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Collection Form was completed in conjunction with this inspection. Facility is included on the MDARD food allergen training exemption list. Please conta
llation) and 7-201.11 (Chemical Storage), which were both observed in compliance. No further follow-up is required. Please contact Anjelica with any q
on or after 2/17/19 to ensure compliance of violations 5-204.11 (Handsink Installation) and 7-201.11 (Chemical Storage). A Risk Factor Collection Form
t was repaired and in compliance with the requirements of the Food Code. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.

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ness complaint (ATN #63296391) in conjunction with a routine inspection. Complainant alleged that food served in the establishment is freezer burned,
zer units were observed in good repair and all frozen food was observed in good condition. Meat was not observed to be discolored or stored on floor o
ow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com.
ed manager being listed at another location. This food establishment has lost its Certified Food Service Manager. The establishment shall provide a Ce

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ed manager certificate. Facility provided a current, valid certificate for a certified manager at time of site visit and the certified manager page has been u

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e a Certified Food Service Manager with a current, valid certificate by 04/04/2019. _x000D_

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(Backflow Prevention) and 289.2129 x3 (Allergen Training), which were both observed in compliance. Outstanding violation 5-202.12 (Hot Water) was

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be conducted on or after 12/27/18 to ensure compliance with repeating violations 5-402.11 x2 (Backflow Prevention) and 289.2129 x3 (Allergen Traini

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r email me at dharian@oakgov.com No follow up is required._x000D_
03.11 x3 (High Temperature Dish Machine), which was not observed in compliance. Outstanding violation 5-402.11 (Backflow Prevention) was observe
03.11 x3 (High Temperature Dish Machine), which was not observed in compliance. Another enforcement follow-up inspection will be conducted on or
be conducted on or after 2/1/19 to ensure compliance with repeating violation 4-703.11 x3 (High Temperature Dish Machine), and a $65.00 reinspectio

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stions, please contact me at (248) 904-7097 or at reykdalj@oakgov.com._x000D_

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was not observed in compliance. Another enforcement follow up will be completed for 3-302.11 (x6) and for 5-202.12 (Hot water at handsink) on or aft
form was provided during the routine inspection. Complete this form and maintain on site for sanitarian review at enforcement follow-up. Facility is exem
nd for 5-202.12 (Hot water at hand sink). No further follow up is required as all priority violations have been corrected. For any questions, call me at 248
alid certificate for a certified manager at time of site visit. No follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oien

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ntion), which was observed in compliance. No follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com

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on or after 1/24/19 to ensure compliance with violation 5-402.11 (Backflow Prevention). A Risk Factor Collection Form was completed in conjunction w

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ation 3-302.11 cross contamination. Potential cross contamination was observed in the walk-in refrigeration unit. Due to the repeating priority violation
nt follow-up inspection and a re-inspection fee are required. Call Randy Ruszkowski at (248) 343-5280 with any questions.
ation 3-302.11 potential cross contamination. The facility was observed in compliance with 3-302.11. Call Randy Ruszkowski at (248) 343-5280 or em
p inspection and a re-inspection fee are required. Additionally the facility shall develop a risk control plan to control the occurrence of potential cross c
d/or priority foundation violations are in compliance with the requirements of the Food Code. The enforcement follow-up due to the repeat status of 3-30

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o investigate a non-illness complaint (ATN #63295458). Complainant alleged that facility is selling pork hot dogs and claiming that they are beef. Comp
ing hot dog ingredients. At time of site visit, wait staff stated to sanitarian that hot dogs are made of beef and pork and that 100% beef hot dogs are not
d. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com.
02.11 x8 (Cross-Contamination), which was not observed in compliance. Outstanding violation 5-202.13 (Backflow Prevention) was observed in compl

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02.11 x8 (Cross-Contamination), which was observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (24

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12 an enforcement follow-up inspection and a re-inspection fee are required._x000D_

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ation 3-302.11 cross contamination, 6-201.11 floors not smooth, and allergen awareness training. Cross contamination was not observed, all raw anim
low-up inspection and re-inspection fee are required.
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4-301.11 (Hot Holding Capacity), 4-602.11 (Soiled Food-Contact Surfaces), and 5-402.11 (Backflow Prevention), all of which were observed in complia

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(Allergen Training), which was observed in compliance. Outstanding violation 4-101.11 (Food Storage) was also observed in compliance. No further fol

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be conducted on or after 12/30/18 to ensure compliance of 289.2129 x3 (Allergen Training), and a $65.00 reinspection fee has been charged. Uncorre

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will be conducted on or after 2/18/19 for repeating violation: 289.2129 ( No allergen training)._x000D_
nd napkin dispensers). The manager on duty today was aware of a complaint of a similar nature in the same timeframe. During site visit today the not
01.11 x3 (Equipment in Poor Repair), which was observed in compliance. No further follow-up is required. Please contact Anjelica with any questions a

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be conducted on or after 1/25/19 to ensure compliance with repeating violation 4-501.11 x3 (Equipment in Poor Repair), and a $65.00 reinspection fee

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n enforcement 289.2129 ( Allergen training x3) seen in compliance. Uncorrected priority violation 5-402.11 (No air gap) seen in compliance. _x000D_
will be conducted on or after 2/3/19 for repeating violation: 289.2129 (No allergen training x3). At the time of the enforcement follow up a routine follow u
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our business in the event of an_x000D_
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ation), which was observed in compliance. Facility has demonstrated continued compliance with violation 3-501.16 (Hot/Cold Holding) by providing a c
na@oakgov.com._x000D_
on or after 2/4/19 to ensure correction of uncorrected violation 3-302.11 (Cross-Contamination) and to ensure continued compliance with violation 3-50

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consisting of a shrimp spring roll and shrimp fried rice. The spring roll tasted bad and a piece of plastic was in the bottom of the carry-out container. Th
aph of the plastic foreign object the complainant received in her food container. The sanitarian spoke with the owner and showed her the complainant's
wskir@oakgov.com with any questions.
wskir@oakgov.com with any questions.

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as and atrium bar. A follow-up inspection will be conducted on or after 3/8/19 to ensure compliance with violations 3-203.12 (Shellstock Tag Records), 5
nducted for this facility and reviewed with the person in charge. See attached. For any questions or concerns contact 248-904-6818 or Dewjohnsonm@

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nducted for this facility and reviewed with the person in charge. See attached. For any questions or concerns contact 248-904-6818 or Dewjohnsonm@

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ertified manager. Facility provided a valid certified manager certificate at time of inspection, and certified manager page has been updated. Please cont
current, valid certified manager certificate at time of site visit and the certified manager page has been updated. No further follow-up is required. Pleas
D and MDHHS/MDARD with your staff. Visit www.oakgov.com/health for materials. - Encourage staff to receive the hepatitis A vaccine and follow approp

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uncorrected violation 5-202.12 (Hot water). During the inspection, the noted item was observed in compliance. For any questions or concerns contact

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ducted on or after 1/19/19 to ensure the compliance of the uncorrected violation 5-202.12 (Hot Water). A risk based assessment was conducted for this

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9.2129 x3 (Allergen Training), which was observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 9

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be conducted on or after 12/16/2018 to ensure compliance with violation 289.2129 x3 (Allergen Training), and a $65.00 reinspection fee has been cha

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be conducted on or after 12/16/2018 to ensure compliance with violation 289.2129 x3 (Allergen Training), and a $65.00 reinspection fee has been cha

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e 2129(2) allergen awareness training. The facility does not have a certified food service manager with an allergen awareness component to their cer
was identified on 1/3/19 and repeat status was documented, requiring additional enforcement follow up. An allergen awareness certificate was provided
with a MRSA infection on their face. The sanitarian spoke with Danny the General Manager regarding the reason for the visit. Danny stated that the em

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n unit is holding food at 41F or below. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions. _x000D_
4 or email at dharian@oakgov.com. No follow up is required. This facility is exempt from allergen training._x000D_

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9.2129 x3 (Allergen Training), which was observed in compliance. Outstanding violations 4-501.11 (Sanitizer Dispenser in Poor Repair), 4-601.11 (Soile
be conducted on or after 02/03/19 to ensure compliance with repeating violation 289.2129 x3 (Allergen Training), and a $65.00 reinspection fee has be

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lity's certified managers being listed at another food service establishment. This food establishment has lost its Certified Food Service Manager. The es
ed on or after 2/11/19 for uncorrected violation: 4-202.11 ( Food contact surface disrepair)._x000D_
ed on or after 2/11/19 for uncorrected violation: 4-202.11 ( Food contact surface disrepair)._x000D_
inspection and a re-inspection fee are required. The enforcement follow-up inspection will be conducted in ten days or more. Call Randy Ruszkowski a

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rt was submitted on 1/23/2019.

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e), which was observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgo
on or after 2/3/19 to ensure compliance with violation 2-103.11 (Person in Charge). A Risk Factor Collection Form was completed in conjunction with th

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pliance of the repeating uncorrected violation 7-201.11 (Chemical Storage) (x2). During the follow up inspection the noted item was observed in complia

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pliance of the repeating uncorrected violation 7-201.11 (Chemical Storage) (x2). During the follow up inspection the noted item was observed in complia

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ion will be conducted on or after 1/12/18 to ensure the compliance of the repeat (x2), priority violation 7-201.11 (Chemical Storage). A $65 re-inspection

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PA of 2009, section 12905. (5) states, in part: A food service establishment shall comply with section 12603(2) which reads as follows:_x000D_
establishment, or a casino subject to section 12606b shall do all of the following:_x000D_
er this act._x000D_

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er this act._x000D_

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er this act._x000D_

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er this act._x000D_

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er this act._x000D_

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er this act._x000D_

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er this act._x000D_

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er this act._x000D_

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er this act._x000D_

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er this act._x000D_

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t dharian@oakgov.com. No follow up is required._x000D_
. This inspection report covers the main kitchen and Gatherings Café/General Store area on the first floor.
7-201.11 (chemical storage)and will be completed on or after 12/20/18. A $65 fee is assessed._x000D_
observed in compliance. No further follow up is required. For any questions, call me at 248-897-5984 or email at dharian@oakgov.com._x000D_
Complainant alleged that café employees are not wearing gloves and handle both food and money. Complainant expressed concern about overall kno
d on all pertinent tasks by two people in charge of facility. Facility's policy is to wash hands after handling currency, using the restroom, before donning

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with certified manager Jason (ATN #63296124). Foods included in complaint were Caesar salad, cheddar biscuits, and ice water. See attached questio
written report was submitted on Monday 02/04/19.
ntion), which was observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oak

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on or after 12/21/18 to ensure compliance of 5-402.11 (Backflow Prevention). Please contact Anjelica with any questions at (248) 904-6768 or oiena@

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ablishments the complainant ate at within the 72 hours of the illness onset. A foodborne complaint questionnaire was completed by phone with Ken Mil
ic material storage. All toxic material was safely stored below and away from food ,single service articles and clean equipment. Call Randy Ruszkowski
re-inspection fee are required. The enforcement follow-up will be conducted in ten days or more. Call Randy Ruszkowski at (248) 343-5280 or email a

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501.16, unsafe holding temperature. Food was observed holding at safe temperatures. Cold food was held at 41F and below. Hot holding was not obse
inspection and a re-inspection fee. The enforcement follow-up inspection will be conducted in ten days or more. The correction of any outstanding prio

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sory), which was observed in compliance. No follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com

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on or after 12/23/2018 to ensure compliance with violation 3-603.11 (Consumer Advisory). Please contact Anjelica with any questions at (248) 904-676

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with certified manager Rob (ATN #63294854). Foods included in complaint were shredded chicken tacos with lettuce, tomato, onion, jalapeno, and che
-402.11 (Backflow Prevention), both of which were observed in compliance. No further follow-up is required. Please contact Anjelica with any questions
on or after 2/14/19 to ensure compliance with violations 4-302.14 (Test Kit) and 5-402.11 (Backflow Prevention). A Risk Factor Collection Form was co
re Dish Machine), which was observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or
on or after 02/18/2019 to ensure compliance with violation 4-703.11 (High Temperature Dish Machine). A Risk Factor Collection Form was completed i
f Agriculture and Rural Development.

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d re-inspection fee are required. The enforcement follow-up inspection will be conducted in ten days or more to verify that acceptable air gaps were es

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tions: 289.2113 (Cease and desist), 8-201.11 (Submit plans)._x000D_
used.
ed on or after 2/18/19 for uncorrected violations: 289.2113 (Order to cease food operations), 289.6113 (Rescission of construction), and 8-201.11 (Plan
ter line installed without submitting plans to OCHD. Law requirement: Sec. 6113. (1) The director may rescind his or her authorization for construction, c
nvert a food establishment in accordance with plans_x000D_
o this section. Method of correction: Cease and desist use of equipment and apply for plan review. _x000D_
on and a re-inspection fee are required. The re-inspection will be conducted in ten days or longer. Call Randy Ruszkowski at (248) 343-5280 with any

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ents the complainant ate at within the 72 hours of the illness onset. A foodborne complaint questionnaire was completed by phone with Michael Brady,

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n was not updated at the time of the last inspection. Todays inspection was to update that information._x000D_
nk), which was observed in compliance. No follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._

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on or after 12/24/18 to ensure compliance with violation 6-301.12 (Soap at Handsink). A Risk Factor Collection Form was completed in conjunction wit

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omprehensive inspection of the facility, interviewed the person-in-charge and completed a suspected foodborne illness investigation checklist with inform

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57 for details.

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57 for details.

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57 for details.

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57 for details.

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57 for details.

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57 for details.

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57 for details.

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57 for details.
was regarding the following food items: (PINEAPPLE CRISPY CHICKEN AND SHRIMP). No violations were noted at the time of inspection. All food it
mpster enclosure, waste oil dumpster and the floor/ground from the facility to the dumpster enclosure were soiled. The sanitarian inspected the facility

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uncorrected violation 4-501.11 (Equipment in poor repair). During the follow up, the noted item was observed in compliance. For any questions or conc

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ducted on or after 1/14/19 to ensure the compliance of the uncorrected violation 4-501.11 (Equipment in poor repair). A risk based assessment was con
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ection was conducted to ensure compliance of repeating violation 2-401.11. No further follow up required.

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(Food Past Manufacturer Date), 3-302.11 x2 (Cross-Contamination), 3-501.16 x2 (Hot/Cold Holding), 3-501.19 x2 (Time as a Public Health Control), 4
ved in compliance. Violations 3-302.11 x2, 3-501.16 x2, 3-501.19 x2, and 4-602.11 x3 were observed out of compliance. Uncorrected violations 4-101.1
f the above noted out of compliance violations, and a $65.00 reinspection fee has been charged. Please contact Anjelica with any questions at (248) 90
cted violations 2-103.11 (Person in Charge), 3-302.11 x2 (Cross-Contamination), 3-501.16 x2 (Hot/Cold Holding), 3-501.19 x2 (Time as a Public Health
nce of violations 2-103.11 (Person in Charge), 3-501.19 x2 (Time as a Public Health Control), and 4-302.14 (Quat Test Kit), and a $65.00 reinspection f
be conducted on or after 1/18/19 to ensure compliance with the following repeating violations: 3-101.11 x2 (Food Past Manufacturer Date), 3-302.11 x
s at (248) 904-6768 or oiena@oakgov.com._x000D_

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wskir@oakgov.com with any questions. Renew your foodservice license before May 1, 2019 to avoid late fees.

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pliance of the uncorrected repeating violations (x2), 3-501.16 (Holding Temperatures). During the follow up, 5-402.11 (Air Gap), 7-201.11 (Chemical Sto
he uncorrected violations 7-201.11 (Chemical Common Name) and 3-501.16 (Holding Temperatures). During the follow up inspecton 3-501.16 (Holding
ducted on or after 1/25/19 to ensure the compliance of the uncorrected repeating violations (3-501.16 (Holding temperatures) (x2). During the follow up

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llow-up inspection and re-inspection fee are required. The enforcement follow-up will be conducted in ten days or more. Call Randy Ruszkowski at (248
pection fee are required. The enforcement follow-up will be conducted in ten days or more. Call Randy Ruszkowski at (248) 343-5280 with any questio

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sk-based inspection was completed and reviewed with the person in charge. _x000D_
h any questions, please contact Sara at 248-535-8155 or serotas@oakgov.com.

y questions, please contact Sara at 248-535-8155 or serotas@oakgov.com. To avoid late fees, please renew your license by April 30, 2019, if you have
Exemption list. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
be completed by the certified manager and made available for review by the sanitarian at the next enforcement follow-up inspection. Furthermore the
and ready-to-eat food, additionally shielding was utilized to separate different types of raw animal food based on the food's cooking temperature. Call R
e Food Code. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions._x000D_
ployees from the illness and a recommendation to vaccinate food employees for Hepatitis A. As we discussed, it is important that you: _x000D_
04-6768 or oiena@oakgov.com.
t (248) 904-6768 or oiena@oakgov.com.
y questions at (248) 904-6768 or oiena@oakgov.com._x000D_

04-6768 or oiena@oakgov.com._x000D_
dborne complaint questionnaire dated 12/19/2018 for more details.
(248) 343-5280 or email at ruszkowskir@oakgov.com with any questions.
y starting around 12 PM. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
(248) 343-5280 or email at ruszkowskir@oakgov.com with any questions._x000D_
ontact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
rned to the cookline while wearing single use gloves. The sanitarian observed the food employees work for several minutes. The sanitarian discussed t
280 with any questions._x000D_

) 343-5280 or email at ruszkowskir@oakgov.com with any questions.

itis A vaccine and follow appropriate food safety practices. - Failure to take precautionary measures, such as vaccination, could lead to devastating imp
2.11 (Backflow Prevention) were also observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-
y), and a $65.00 reinspection fee has been charged. Outstanding violations 4-101.11 (Food Storage) and 5-402.11 (Backflow Prevention) will also be c
oiena@oakgov.com._x000D_
eted in conjunction with this inspection. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com.
a phone (attached to complaint electronically). _x000D_
ica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
$65.00 reinspection fee has been charged. A Risk Factor Collection Form was completed in conjunction with this inspection. Please contact Anjelica w
ny questions at (248) 904-6768 or oiena@oakgov.com._x000D_
Chemical Storage), and a $65.00 reinspection fee has been charged. A Risk Factor Collection Form was completed in conjunction with this inspection.
dy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions. An RBI was completed._x000D_
x7 (Soiled Non-Food Contact Surfaces), 6-501.12 x3 (Soiled Physical Facilities), 6-501.114 x3 (Unnecessary Items), and 7-201.11 x2 (Chemical Stora
ee has been charged. _x000D_
68 or oiena@oakgov.com._x000D_
od Contact Surfaces), 6-501.12 x3 (Soiled Physical Facilities), and 6-501.114 x3 (Unnecessary Items), which were all observed in compliance. No furth
g logs until the next routine inspection, including initialing or otherwise marking the logs on the days areas have been cleaned.*_x000D_
nnaire for details. Further follow-up is not required at this time. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x0
higan.gov/documents/MDA_EAP_chinese_125829_7.pdf .
violations were observed corrected during today's visit.

cility down with bleach. During the sanitarian's site visit the sanitarian did not observed indication of employee illness in any staff present during the vis
patitis A vaccine and follow appropriate food safety practices. ¿ -Failure to take precautionary measures, such as vaccination, could lead to devastating
t dharian@oakgov.com._x000D_
ment in poor repair)._x000D_
Inn Pizza appears on the MDARD allergen awareness exemption list. This inspection was conducted jointly with Michelle Estell for training purposes._

11 x2 (Chemical Storage), and 7-208.11 x2 (First Aid Storage), all of which were observed in compliance. No further follow-up is required. Please conta
d on or after 12/24/2018 to ensure compliance with repeating violations 3-302.11 x3 (Cross-Contamination), 3-501.16 x2 (Hot/Cold Holding), 4-602.11
a $65.00 reinspection fee has been charged. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
at (248) 904-6768 or oiena@oakgov.com._x000D_
oted items were observed in compliance. For any questions or concerns contact 248-904-6818 or Dewjohnsonm@Oakgov.com.
4 (Test Strips). For any questions or concerns contact 248-904-6818 or Dewjohnsonm@Oakgov.com. _x000D_
main work in the Commerce, Farmington Hills and Walled Lake areas. Discontinue equipment use until the water runs clear. This facility can continue op
urther follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
ce), and 5-402.11 (Backflow Prevention). Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
ing area of the casino._x000D_


ing exemption list. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_

ease contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
e). A Risk Factor Collection Form was completed in conjunction with this inspection. Please contact Anjelica with any questions at (248) 904-6768 or oie
r email at ruszkowskir@oakgov.com with any questions._x000D_
stablishment is freezer burned, that meat served is discolored, that meat is stored on floor of walk-in cooler, that an employee was observed cutting the
be discolored or stored on floor of walk-in cooler. Sanitarian observed food handling practices during lunch service and noted one instance of improper
stablishment shall provide a Certified Food Service Manager with a current, valid certificate by 04/28/2019. Please contact Anjelica with any questions
rtified manager page has been updated. No follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com.
ation 5-202.12 (Hot Water) was also observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6
nd 289.2129 x3 (Allergen Training), and a $65.00 reinspection fee has been charged. Uncorrected violation 5-202.12 (Hot Water) will also be checked f
ckflow Prevention) was observed in compliance. Another enforcement follow-up inspection will be conducted on or after 2/21/19 to ensure compliance
pection will be conducted on or after 3/18/19 to ensure compliance of 4-703.11 x3, and a $65.00 reinspection fee has been charged. Please contact An
chine), and a $65.00 reinspection fee has been charged. Uncorrected violation 5-402.11 (Backflow Prevention) will also be checked for compliance at t

Hot water at handsink) on or after 12/15/18._x000D_
cement follow-up. Facility is exempt from food allergen training required by the Michigan Department of Agriculture and Rural Development. As we discu
For any questions, call me at 248-897-5984 or email me at dharian@oakgov.com._x000D_
stions at (248) 904-6768 or oiena@oakgov.com._x000D_
was completed in conjunction with this inspection. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
o the repeating priority violation 3-302.11 an enforcement follow-up inspection and a reinsertion fee are required. Call Randy Ruszkowski at (248) 3443
kowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions.
occurrence of potential cross contamination. The sanitarian provided a blank risk control plan form and guidance documents to use as a framework w
due to the repeat status of 3-302.11 will be conducted during the same site visit. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@
aiming that they are beef. Complainant stated that they asked a waitress if hot dogs were 100% beef and the server replied confirming the contents, bu
hat 100% beef hot dogs are not used. Sanitarian verified contents of hot dogs as "beef and pork" using manufacturer ingredient list on product boxes in
vention) was observed in compliance. An additional enforcement follow-up inspection will be conducted on or after 12/20/18 to ensure compliance with
njelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
was not observed, all raw animal food was properly stored to prevent potential cross contamination. The basement floor remains unpainted. The priorit
which were observed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.c
ed in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
fee has been charged. Uncorrected violation 4-101.11 (Food Storage) will also be checked for compliance at time of enforcement follow-up. Please co
e. During site visit today the noted equipment/area were observed cleaned and a staff person was observed maintaining the self-service area. No furth
act Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
), and a $65.00 reinspection fee has been charged. A Risk Factor Collection Form was completed in conjunction with this inspection. Please contact An
seen in compliance. _x000D_
ment follow up a routine follow up will be conducted for uncorrected violation: 5-402.11 ( No air gap). _x000D_
t/Cold Holding) by providing a complete written policy and time tracking log for several items using Time as a Public Health Control, which have been a
d compliance with violation 3-501.16 (Hot/Cold Holding). Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
om of the carry-out container. The sanitarian inspected the flow of food through the operation, and spoke with the persons-in-charge regarding the com
d showed her the complainant's photograph. The owner stated that she believed it was plastic wrap in the photo. Additionally the owner demonstrated t
.12 (Shellstock Tag Records), 5-202.12 (Hot Water), 5-205.11 (Use of a Handwashing Sink), and 5-402.11 (Backflow Prevention). Please contact Anjeli
48-904-6818 or Dewjohnsonm@Oakgov.com. _x000D_
48-904-6818 or Dewjohnsonm@Oakgov.com. _x000D_
has been updated. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
ther follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com.
titis A vaccine and follow appropriate food safety practices. - Failure to take precautionary measures, such as vaccination, could lead to devastating im
questions or concerns contact 248-904-6818 or Dewjohnsonm@Oakgov.com. _x000D_
essment was conducted for this facility. See attached. For any questions or concerns contact 248-904-6818 or Dewjohnsonm@oakgov.com. _x000D_
ca with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_

0 reinspection fee has been charged. Handout on allergen training provided at time of inspection. Please contact Anjelica with any questions at (248) 90
0 reinspection fee has been charged. Handout on allergen training provided at time of inspection. Please contact Anjelica with any questions at (248) 90
wareness component to their certification. Note the owner has an allergens awareness certification, however his certified food safety manager certificat
reness certificate was provided at today's visit correcting the repeating food law violation. Call Randy Ruszkowski at (248) 343-5280 with any questions
e visit. Danny stated that the employee had a MRSA infection in the sinus mucosa of her nose. The employee was not present during the sanitarian's v
with any questions. _x000D_

in Poor Repair), 4-601.11 (Soiled Food-Contact Surfaces), and 6-501.111 (Pest Control) were also observed in compliance. No further follow-up is requ
a $65.00 reinspection fee has been charged. Uncorrected violations 4-501.11 (Sanitizer Dispenser in Poor Repair), 4-601.11 (Food-Contact Surfaces S
d Food Service Manager. The establishment shall provide a Certified Food Service Manager with a current, valid certificate by 05/23/2019. Please cont
more. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions._x000D_
248) 904-6768 or oiena@oakgov.com.
completed in conjunction with this inspection. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
ed item was observed in compliance. For any questions or concerns contact 248-904-6818 or Dewjohnsonm@Oakgov.com. _x000D_
ed item was observed in compliance. For any questions or concerns contact 248-904-6818 or Dewjohnsonm@Oakgov.com. _x000D_
cal Storage). A $65 re-inspection fee has been issued. For any questions or concerns contact 248-904-6818 or Dewjohnsonm@oakgov.com. _x000D_
ads as follows:_x000D_




n@oakgov.com._x000D_
ssed concern about overall knowledge level of employees and stated that when asked to put on gloves, employee stated that they have no gloves. _x0
g the restroom, before donning new gloves or changing gloves, and between task changes. Single-use gloves were available and facility handsink was
ice water. See attached questionnaire for details. Further follow-up is not required at this time. Please contact Anjelica with any questions at (248) 904
t (248) 904-6768 or oiena@oakgov.com._x000D_

ns at (248) 904-6768 or oiena@oakgov.com._x000D_

ompleted by phone with Ken Miller, the person-in-charge of the facility. See the foodborne complaint questionnaire for additional details.
ipment. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions.
ski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions._x000D_
elow. Hot holding was not observed. Call Randy Ruszkowski at (248) 343-5280 with any questions.
orrection of any outstanding priority or violation foundation violations will be verified during the enforcement follow-u inspection._x000D_
any questions at (248) 904-6768 or oiena@oakgov.com._x000D_

omato, onion, jalapeno, and cheese on corn tortillas, refried pinto beans, Mexican rice, and Corona light beer with lime wedge. See attached questionn
tact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
Factor Collection Form was completed in conjunction with this inspection. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oak
questions at (248) 904-6768 or oiena@oakgov.com._x000D_
ollection Form was completed in conjunction with this inspection. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com.
hat acceptable air gaps were established for the drain lines originating in the ice maker and two refrigeration units. Call Randy Ruszkowski at (248) 343
onstruction), and 8-201.11 (Plans required). _x000D_
authorization for construction, conversion, alteration, or remodeling of a food establishment if he or she determines that the license applicant or license
wski at (248) 343-5280 with any questions.

d by phone with Michael Brady, the person-in-charge of the facility. See the foodborne complaint questionnaires for additional details.
as completed in conjunction with this inspection. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
nvestigation checklist with information obtained through observation and discussion with the person-in-charge. See Suspect foodborne illness investiga
he time of inspection. All food items are being properly received, stored, and handled. Person in charge was unaware of the complaint. Cannot confirm
sanitarian inspected the facility, the dumpster enclosure, and spoke with Quinn, the facility's General Manager. Quinn stated that the dumpsters are em
ance. For any questions or concerns contact 248-904-6818 or Dewjohnsonm@Oakgov.com. _x000D_
risk based assessment was conducted for this facility and reviewed with the person in charge. See attached. For any questions or concerns contact 24
e as a Public Health Control), 4-602.11 x3 (Soiled Food-Contact Surfaces), 5-205.11 x3 (Handsink Use), 5-205.15 x3 (Plumbing in Poor Repair), and 7
Uncorrected violations 4-101.11 (Food Storage) was observed in compliance, and uncorrected violations 2-103.11 (Person in Charge) and 4-302.14 (Q
a with any questions at (248) 904-6768 or oiena@oakgov.com.
1.19 x2 (Time as a Public Health Control), 4-302.14 (Quat Test Kit), and 4-602.11 x3 (Soiled Food-Contact Surfaces). At time of inspection, 3-302.11 x2
Kit), and a $65.00 reinspection fee has been charged. Note: Facility currently has $390.00 in outstanding reinspection fees. Please contact Anjelica wit
Manufacturer Date), 3-302.11 x2 (Cross-Contamination), 3-501.16 x2 (Hot/Cold Holding), 3-501.19 x2 (Time as a Public Health Control), 4-602.11 x3 (S
ir Gap), 7-201.11 (Chemical Storage), 5-205.11 (Blocked Hand Washing Sink), , 4-602.11 (Soiled Food Contact Surfaces and 2-301.14 (When to Was
up inspecton 3-501.16 (Holding Temperatures were not observed in compliance. An enforcement follow up inspection will be conducted on or after 3/4
tures) (x2). During the follow up inspection 5-402.11 (Air Gap), 7-201.11 (Chemical storage), 5-205.11 (Blocked Hand Sink), 4-602.11 (Soiled food cont
. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions.
(248) 343-5280 with any questions.

se by April 30, 2019, if you have not done so already.

-up inspection. Furthermore the sanitarian instructed the operator to label the shelving in the walk-in refrigeration unit once all the food has been arrang
od's cooking temperature. Call Randy Ruszkowski at (248) 343-5280 with any questions.
0D_
ortant that you: _x000D_
0D_
0D_
0D_
0D_

0D_
0D_
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0D_
0D_

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utes. The sanitarian discussed the complaint with Thomas, the person-in-charge. Thomas stated that he recalled the event and stated that when he ret
n, could lead to devastating impacts to your business in the event of an outbreak associated with your food service staff and facilities. - Follow all illnes

with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
ckflow Prevention) will also be checked for compliance at time of enforcement follow-up. Please contact Anjelica with any questions at (248) 904-6768
ction. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
conjunction with this inspection. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
nd 7-201.11 x2 (Chemical Storage). Violations 4-602.11 and 7-201.11 were observed in compliance, and violations 3-101.11, 3-302.11, 4-602.13, 6-501
bserved in compliance. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
eaned.*_x000D_

any staff present during the visit. Additionally all staff was observed with effective hair restraint, clean clothing and the sanitarian observed numerous s
nation, could lead to devastating impacts to your business in the event of an outbreak associated with your food service staff and facilities. ¿ -Follow all
lle Estell for training purposes._x000D_


ow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
2 (Hot/Cold Holding), 4-602.11 x3 (Soiled Food-Contact Surfaces), 7-201.11 x2 (Chemical Storage), and 7-208.11 x2 (First Aid Storage), and a $65.00
akgov.com._x000D_
akgov.com._x000D_
akgov.com._x000D_
akgov.com._x000D_
akgov.com._x000D_
akgov.com._x000D_

ear. This facility can continue operations if the ability to properly wash, rinse and sanitize their equipment without utilizing the hot water (e.g. heating wa
ov.com._x000D_
ov.com._x000D_
ov.com._x000D_
ov.com._x000D_
ov.com._x000D_
ov.com._x000D_
ov.com._x000D_
ov.com._x000D_
ov.com._x000D_
ov.com._x000D_
ov.com._x000D_
estions at (248) 904-6768 or oiena@oakgov.com.

ployee was observed cutting their hand while slicing produce and not tending to the bleeding wound before continuing to work with food, that food drop
noted one instance of improper handwashing (see violation on routine inspection report.) Sanitarian did not observe any of the contaminated food reuse
ntact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_


Hot Water) will also be checked for compliance at time of enforcement follow-up inspection. Please contact Anjelica with any questions at (248) 904-676
r 2/21/19 to ensure compliance of 4-703.11 x3, and a $65.00 reinspection fee has been charged. Please contact Anjelica with any questions at (248) 90
een charged. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com.
be checked for compliance at time of enforcement follow-up. A Risk Factor Collection Form was completed in conjunction with this inspection. Please


Rural Development. As we discussed, it is important that you: - Read and review the hepatitis A materials sent by OCHD and MDHHS/MDARD with you
a@oakgov.com._x000D_
Randy Ruszkowski at (248) 3443-5280 with any questions.
uments to use as a framework while developing the plan. Maintain the completed risk control plan on-site and available for review by the sanitarian at p
-5280 or email at ruszkowskir@oakgov.com with any questions. _x000D_


lied confirming the contents, but when complainant began eating the hot dog they discovered that it was not 100% beef. _x000D_
gredient list on product boxes in walk-in cooler. Contents of hot dogs are honestly presented on all facility menus. Sanitarian discussed importance of a
0/18 to ensure compliance with violation 3-302.11 x8, and a $65.00 reinspection fee has been charged. Please contact Anjelica with any questions at (2

r remains unpainted. The priority violation 4-601.11 soiled deli slicer, remained uncorrected._x000D_


8) 904-6768 or oiena@oakgov.com._x000D_
na@oakgov.com._x000D_
nforcement follow-up. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
g the self-service area. No further follow up is required.
his inspection. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
alth Control, which have been approved by the Sanitarian._x000D_
or oiena@oakgov.com._x000D_
ns-in-charge regarding the complaint. The sanitarian observed safe practices from holding to service. All refrigeration was observed 41F or below. The
onally the owner demonstrated the practice for the sanitarian by covering a hot food containers with plastic wrap, allowed the container to cool and then

evention). Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
on, could lead to devastating impacts to your business in the event of an outbreak associated with your food service staff and facilities. - Follow all illnes

nsonm@oakgov.com. _x000D_
d food safety manager certificate was not current. An enforcement follow-up inspection and re-inspection fee are required. Provide a certified food safe
48) 343-5280 with any questions.
present during the sanitarian's visit but Danny stated that the actual wound was not visible however inflammation and skin redness was visible on her fa

nce. No further follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com.
01.11 (Food-Contact Surfaces Soiled), and 6-501.111 (Pest Control) will also be checked for compliance at time of enforcement follow-up. Please conta
ate by 05/23/2019. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_


oakgov.com._x000D_
oakgov.com._x000D_
oakgov.com._x000D_
oakgov.com._x000D_
oakgov.com._x000D_
com. _x000D_
com. _x000D_
ed that they have no gloves. _x000D_
ailable and facility handsink was properly stocked with hot water, hand soap, paper towels, and a handwashing sign. Sanitarian discussed importance o

dditional details.

pection._x000D_
pection._x000D_
pection._x000D_
pection._x000D_
pection._x000D_

wedge. See attached questionnaire for details. Further follow-up is not required at this time. Please contact Anjelica with any questions at (248) 904-67

Randy Ruszkowski at (248) 343-5280 with any questions.
at the license applicant or license holder is not undertaking construction in accordance with approved plans and specifications. The director shall notify

itional details.

@oakgov.com._x000D_
@oakgov.com._x000D_
@oakgov.com._x000D_
@oakgov.com._x000D_
@oakgov.com._x000D_

spect foodborne illness investigation checklist dated 1/14/2019 for details.


f the complaint. Cannot confirm or deny complaint at time of inspection._x000D_
stated that the dumpsters are emptied once a week or more frequently, as needed. Recently, Quinn added, the dumpster compactor was not operating
uestions or concerns contact 248-904-6818 or Dewjohnsonm@Oakgov.com. _x000D_



Plumbing in Poor Repair), and 7-201.11 x2 (Chemical Storage). _x000D_
rson in Charge) and 4-302.14 (Quat Test Kit) were observed out of compliance._x000D_
time of inspection, 3-302.11 x2, 3-501.16 x2, and 4-602.11 x3 were observed in compliance._x000D_
ees. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com.
c Health Control), 4-602.11 x3 (Soiled Food-Contact Surfaces), 5-205.11 x3 (Handsink Use), 5-205.15 x3 (Plumbing in Poor Repair), and 7-201.11 x2 (
es and 2-301.14 (When to Wash) will be checked for compliance. During the inspection 5-402.11 (Air Gap) and 5-205.11 (Blocked Hand Washing Sink
will be conducted on or after 3/4/19 to ensure the compliance of the uncorrected violation. A $65 re-inspection fee has been issued. For any questions o
ink), 4-602.11 (Soiled food contact surfaces) and 2-301.14 (When to wash) will be checked for compliance. A $65 re-inspection fee has been issued. F


nce all the food has been arranged in the refrigeration unit to eliminate potential cross contamination. The sanitarian provided educational material titled
ent and stated that when he returned to the kitchen he removed his gloves, washed his hands and put on another pair of single use gloves. The sanit
f and facilities. - Follow all illness reporting and exclusion/restriction requirements.




01.11, 3-302.11, 4-602.13, 6-501.12, and 6-501.114 were observed out of compliance. Outstanding violations 5-402.11 (Air Gap) and 6-303.11 (Soap at
r oiena@oakgov.com._x000D_
sanitarian observed numerous staff members wash their hands properly and at appropriate times. The sanitarian spoke with the General Manager (GM
staff and facilities. ¿ -Follow all illness reporting and exclusion/restriction requirements.
First Aid Storage), and a $65.00 reinspection fee has been charged. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com
f and facilities. - Follow all illness reporting and exclusion/restriction requirements

g the hot water (e.g. heating water on a stove or microwave for use in the three-compartment sink) is possessed. EAPs regarding use of alternative wa
o work with food, that food dropped on the floor is picked up and served to customers, and that employees use their cell phones and do not wash their
of the contaminated food reuse or improper hygiene allegations related to knife injuries or the use of cell phones during inspection. Food employees w

on with this inspection. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
D and MDHHS/MDARD with your staff. Visit www.oakgov.com/health for materials. - Encourage staff to receive the hepatitis A vaccine and follow appro

for review by the sanitarian at pending enforcement follow inspection visit. _x000D_
. _x000D_
arian discussed importance of accurate knowledge of product ingredients with person in charge and wait staff to ensure customer health, safety, and sa

was observed 41F or below. The facility was clean, hair restrains and single use gloves were observed and properly used. The owner stated that they
d the container to cool and then removed the plastic. The sanitarian observed the tendency of the plastic wrap to adhere to the food container along th
ff and facilities. - Follow all illness reporting and exclusion/restriction requirements.

ed. Provide a certified food safety manager with a current valid certificate and who's certification includes an approved allergen awareness component.
kin redness was visible on her face. Danny provided a medical clearance document from Novi Urgent Care. The employee called-off work on Saturday
cement follow-up. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_

f and facilities. - Follow all illness reporting and exclusion/restriction requirements. This facility is exempt from allergen training.
f and facilities. - Follow all illness reporting and exclusion/restriction requirements. This facility is exempt from allergen training.
nitarian discussed importance of proper, thorough handwashing and its connection to the current Hepatitis A outbreak in Michigan with person in charge
h any questions at (248) 904-6768 or oiena@oakgov.com.
ations. The director shall notify the license applicant or license holder before rescission of construction authorization, advise him or her of required corre
er compactor was not operating due to a hydraulic failure and trash was accumulating in the dumpster enclosure. Quinn stated that as a consequence t
Poor Repair), and 7-201.11 x2 (Chemical Storage). A $65.00 reinspection fee has been charged due to noncompliance. Uncorrected priority/priority fou
11 (Blocked Hand Washing Sink), 4-602.11 (Soiled Food contact surfaces) and 2-301.14 (When to Wash) was observed in compliance. An enforcemen
een issued. For any questions or concerns contact 248-904-6818 or Dewjohnsonm@Oakgov.com.

spection fee has been issued. For any questions or concerns contact 248-904-6818 or Dewjohnsonm@oakgov.com. _x000D_
f and facilities. - Follow all illness reporting and exclusion/restriction requirements. _x000D_
ovided educational material titled "Prevent Cross Contamination". Call Randy Ruszkowski at (248) 343-5280 with any questions.
of single use gloves. The sanitarian observed a stocked hand sink next to the kitchen door closest to the cash register . A box of single use gloves we
Air Gap) and 6-303.11 (Soap at Handsink) were in compliance and 4-101.11 (Food Storage) was out of compliance._x000D_
with the General Manager (GM) regarding the complaint, and during the interview, the GM stated that the scheduling manager had called on Saturday
s regarding use of alternative water sources and when a facility may need to close if they are unable to follow the guidelines was also discussed._x000D
ll phones and do not wash their hands before continuing to work with food._x000D_
g inspection. Food employees were observed in good health and with no cuts or burns on their hands. At time of site visit, complaint can neither be con
atitis A vaccine and follow appropriate food safety practices. - Failure to take precautionary measures, such as vaccination, could lead to devastating im
e customer health, safety, and satisfaction (i.e. religious beliefs, food allergies, etc.) _x000D_
sed. The owner stated that they believe the plastic was plastic food wrap because they routinely cover fried rice with plastic wrap and sometimes it
re to the food container along the outer edge of the previously heated food container rim.
allergen awareness component.
yee called-off work on Saturday and presented at Novi urgent care on Saturday February 2, 2019. The employee did not work on Sunday or Monday an
n Michigan with person in charge. No violations were observed at time of inspection and no follow-up is required. Complaint can neither be confirmed n
dvise him or her of required corrective action, and afford him or her the opportunity to take any required corrective action. (2) The director shall order the
stated that as a consequence they had to use other receptacles in the mall. The sanitarian observed trash on the ground in the enclosure and a citatio
Uncorrected priority/priority foundation violations 2-103.11 (Person in Charge), 4-101.11 (Food Storage) and 4-302.14 (Test Kit) will also be checked fo
d in compliance. An enforcement follow up inspection will be conducted on or after 2/11/19 to ensure the compliance of the repeating uncorrected violati
. A box of single use gloves were observed on the cookline. The sanitarian reviewed glove use limitations and hand washing requirements with Thoma
manager had called on Saturday to inform her [the GM] that she had become ill [vomiting] on Saturday, during her time away from the facility. The GM s
nes was also discussed._x000D_


it, complaint can neither be confirmed nor refuted. No follow-up is required. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oa
on, could lead to devastating impacts to your business in the event of an outbreak associated with your food service staff and facilities. - Follow all illne
plastic wrap and sometimes it gets caught on the edge of the food container and a piece is torn off. Based on the observations made during thee site
t work on Sunday or Monday and returned to work on Tuesday February 5th. Danny stated that he was out of town and unaware of the situation until h
aint can neither be confirmed nor refuted. Please contact Anjelica with any questions at (248) 904-6768 or oiena@oakgov.com._x000D_
. (2) The director shall order the license applicant or license holder in writing to cease construction, alteration, conversion, or remodeling activities if the
nd in the enclosure and a citation was written.
Test Kit) will also be checked for compliance at time of enforcement follow-up._x000D_
he repeating uncorrected violation 3-501.16 (Holding Temperature) (X2). During the follow up inspection 7-102.11 (Chemical Common Name) will be ch
shing requirements with Thomas and suggested periodic food safety meetings to review hand washing requirements, single use glove restrictions and
away from the facility. The GM stated that Chipotle's illness policy states that if an employee experiences episodes of vomiting or diarrhea, even during
at (248) 904-6768 or oiena@oakgov.com.
aff and facilities. - Follow all illness reporting and exclusion/restriction requirements. _x000D_
servations made during thee site visit and the information received from the operators the sanitarian was unable to confirm or refute the complaint.
unaware of the situation until his return on Wednesday February 6th. Danny stated that on Tuesday when the employee went to work the shift manage
gov.com._x000D_
on, or remodeling activities if the applicant or license holder does any of the following: (a) Fails to submit required plans and specifications for the cons
mical Common Name) will be checked for compliance. A $65 re-inspection fee has been issued. For any questions or concerns contact 248-904-6818
ingle use glove restrictions and other food safety topics.
miting or diarrhea, even during off-time, the employee shall be excluded for 72 hours from the time of the last symptom and the facility will be sanitized
nfirm or refute the complaint.
e went to work the shift manager on duty excluded the employee from the facility until they obtained medical clearance. The employee returned on We
and specifications for the construction, alteration, extensive remodeling,_x000D_

oncerns contact 248-904-6818 or Dewjohnsonm@Oakgov.com.

and the facility will be sanitized with chlorine sanitizer instead of the quaternary ammonium sanitizer used during normal operations. Additionally the G
The employee returned on Wednesday February 6th with medical clearance from Novi Urgent Care. See doc box for image of the medical clearance
al operations. Additionally the GM stated that a staff member called-off work on Saturday with feelings of nausea, and was excluded for 24 hours per th
mage of the medical clearance document from Novi urgent care.
was excluded for 24 hours per the illness policy. Call Randy Ruszkowski at (248) 343-5280 or email at ruszkowskir@oakgov.com with any questions.
kgov.com with any questions.

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