Health Report #108173

Establishment Name: Ashley's Restaurants Ltd
Report Date: 10/25/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Capacity Hot water supply restroom, women's handsink Insufficient to meet demands Observed no hot water at handsink in ladies restroom in basement. All handsinks must be supplied with hot water at all times for proper handwashing. To correct, please repair as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,
Critical Working containers, Common Nam Working containers-toxics prep area Not labeled as to content Observed several unlabeled chemical spray bottles throughout facility (both upstairs and downstairs). All chemicals/toxics must be labeled with correct product common name for proper employee identification. Pic corrected by properly labeling all chemical spray bottles at time of inspection. Critical corrected.
Critical Cooling Cooked food(s) cooled walk in cooler shelf From 70 degrees f to 41 degrees F for more than 4 hours Observed 5 gallon covered container of chili (that was made yesterday) in wic with an internal food temp of 54-58f (condensation also observed on lid). All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours total. Need to utilize shallower pans, ice sticks/ice baths before placing into wic to finish cooling. Also, staff must be monitoring internal food temp as food passes through the temp danger zone. Pic corrected by discarding chili at time of inspection. Critical corrected
Critical Hot and cold holding Hot food item(s) cooking/preparation area soup hot holding unit Stored below 135 degrees F Observed pots of rte chili and nacho cheese in soup warmer in cooking area with internal food temps of 105-115f. Water was observed in bottom of unit, but water was not hot. Upon further investigation, discovered that equipment tripped a breaker in basement and was not operating at time of inspection. All phf must be hot held at 135f or more at all times. Pic stated that breaker for soup warmer unit sometimes trips when bread mixer in basement is used. If this is the case, will need to provide a more permanent correction so food is not held in the temp danger zone. Pic stated that chili and nacho cheese were in unit for 1 hour, so pic corrected by reheating chili and nacho cheese to 165f then returning rte food to operational hot holding unit at time of inspection. Critical corrected
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) Equipment cobra head holders pop gun holder With accumulation of debris Observed pop guns and pop gun holders in upstairs bar area and pop gun holder in basement bar area with a heavy accumulation of mold and debris. As stated in past, all pop guns and pop gun holders must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic temporarily corrected by washing and sanitizing all pop guns and sending all pop gun holders through dishmachine at time of inspection. I will check this again at follow up inspection. Please note: this critical violation has been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help prevent this violation from recurring. If violation is cited at the next inspections, you will be required to attend an administrative conference at the washtenaw county health dept for enforcement actions. , observed can opener blade in cooking/prep area with a heavy accumulation of old food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Critical corrected. ,
Normal Maintaining/Using Handwashing Handwashing facility bar handsink Soiled Observed handsink in basement soiled with debris. To correct, please clean now and on a more frequent schedule
Normal Toilet Room Receptacle, Covere Covered waste receptacle(s) restroom, employee Not provided Observed no covered waste receptacle in upstairs unisex employee restroom. To correct, please provide as soon as possible
Normal Cooling methods Food item(s) cooled walk in cooler shelf Improperly Covered Observed 5 gallon covered container of chili on bottom shelf of wic that was improperly cooled. Staff stated correct cooling procedures (ice wands, shallow pans), but staff are covering foods in wic and not monitoring food as it passes through temp danger zone. To correct, please retrain all cooks and staff on proper cooling methods as needed.
Normal Good Repair and Proper Adjustm Equipment components walk in freezer gaskets broken Observed basement wif door gasket broken. To correct, please repair or replace as soon as possible
Normal Using a Handwashing Sink Handwashing sink(s) prep area handsink Not easily accessible Items stored On Observed handsink in basement (near gas cylinders) blocked by empty beer kegs and a metal ladder. All handsinks must be fully accessible at all times for proper employee handwashing
Normal Cleaning, Frequency/Restrictio Physical facilities/structures walls pop syrup containers With accumulation of debris Observed basement walls (near gas cylinders) with a heavy accumulation of sticky debris. To correct, please clean now and on a more frequent schedule
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) cooking/preparation area clean dish rack area With accumulation of debris Observed clean dishware rack in upstairs prep area with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed wif door in basement soiled with dirt and debris. Need to clean now and on a more frequent schedule
Normal In-Use Utensils/Between-Storag Dispensing utensil(s) cooking/preparation area Improperly stored To prevent contamination of food or food related items Observed several plastic bowls being used and stored in various food items throughout upstairs prep area (spices, dressings, croutons). Bowls are not to be used or stored in food items as they are a potential source of contamination (from employee hands). To correct, please obtain proper scooping utensils and store with handle extended up and put of food product to protect food from sources of contamination. , observed 2 bread knives stored under a sheet pan/equipment in upstairs prep area. All utensils must be stored in a clean, dry location and protected from sources of contamination at all times. To correct, please store knives in approved location
Normal Repairing Physical facilities Wall(s) wall In poor repair Chipped Observed paint chipping on basement walls. To correct, please repaint as soon as possible. , observed walls in dishwashing area buckling and not sealed. To correct, please repair as soon as possible