Health Report #104243

Establishment Name: Cloverleaf
Report Date: 07/08/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Manual and Mechanical Warewash Quaternary ammonia solution three compartment sink Not immersed in A concentration specified on manufacturers label Observed facility not sanitizing pans and utensils properly as i measured sanitizer concentration in 3 compt sink at +/- 1000ppm of quat. Please remember that quat based sanitizers can become toxic at excessive levels. To correct, please mix sanitizer as per manufacturers directions (in this case, 150-400ppm) and verify concentration with test strips as needed. Pic corrected by remixing sanitizer compt to 400ppm of quat at time of inspection. Violation corrected
Critical Potentially Hazardous Food (Ti Cold food item(s) cooking/preparation area reach in cooler shelf Stored above 41 degrees F Observed pan of raw bacon in cooking area prep unit cooler with internal food temperatures of 58-62f (all other food in same cooler cold holding at 41f or below). Pic stated that bacon was left on counter for "a little while" but does not know how long. Do not store phf at room temperature. All phf must be cold held at 41f or below all times. Pic corrected by discarding raw bacon at time of inspection. Violation corrected.
Critical Warewashing Equipment, Determi Sanitizer test kit three compartment sink Not used Staff need to be checking sanitizer concentration in 3 compt sink and wiping cloth buckets with test strips more often. Corrected by educating staff on proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected.
Critical Conveying Sewage Sewage N/A Not conveyed to point of disposal Through approved Connection(s) Pic stated that used mop water is dumped outside in the street or in the storm sewer drain near back door. This practice must be ceased immediately. Mop water is considered sewage and must be discarded inside restaurant through approved mop sink/sewer drain line as required. Corrected by educating all staff on proper sewage disposal method at time of inspection. Violation corrected
Normal Drying Mops Wet mop(s) storage Back kitchen area mop bucket Improperly dried Observed wet mop stored in mop bucket in back kitchen area. All mops must be hung up after use to allow for proper air drying
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet prep area wiping cloth solution Stored in Less than Observed 0ppm of quat in both wiping cloth buckets in facility. All wet wiping cloths need to be stored in approved sanitizer concentration when not in use. To correct, wiping cloth buckets need to be changed more often and as needed.
Normal Cleaning, Frequency and Restri Physical facilities/structures floors front counter area floor Soiled Observed floor under ice machine in front counter area with a heavy accumulation of debris (including a moldy orange). To correct, please clean this area now and on a more frequent schedule
Normal Controlling Pests Harborage conditions litter/garbage Back kitchen area Not eliminated Observed a few drain flies in back kitchen area (some were in trash can, some were observed in a wet mop that was not hung up to dry). To correct, please eliminate insect harborage conditions as soon as possible by removing the trash more often and hanging wet mops up to dry
Normal Outer Openings, Protected Outer opening(s) Door(s) front door Not sealed to prevent pest entry Observed both front doors to facility propped open when i first arrived for inspection. All outer doors and windows in facility must be shut and sealed to prevent entry of unwanted pests and insects.
Normal Kitchenware and Tableware Kitchenware and tableware single-service Knives front counter area utensil storage bin Allows for contamination of food-contact/lip-contact surfaces During handling Observed several plastic knives and forks stored all jumbled together in utensil bin under front counter. All tableware must be stored and organized so the handles all face the same direction and the food contact portion of utensils are protected from potential sources of contamination (like employee hands)