- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from frozen, commercially processed and packaged foods. Observed frozen hand cut raw chicken that was stored above frozen vegetables that were not commercially sealed in the walk-in freezer near the cook line. Observed frozen raw lamb chops being stored above frozen vegetables that were not commercially sealed in the walk-in freezer. Observed frozen raw kafta being stored over frozen vegetables that were not commercially sealed in the walk-in freezer near the cook line. Observed raw beef kafta being stored over raw chicken kafta in the walk-in cooler near the cook line. Observed marinated raw chicken being stored over marinated raw beef in the walk-in cooler near the cook line. Observed raw chicken being stored on top of the green cage in the walk-in cooler. The raw chicken was being stored over chicken soup and lentil soup. Observed shell eggs being stored over carrots in the walk-in cooler near the ware washing area. Observed raw marinated chicken being stored over carrots in the walk-in cooler near the ware washing area. Follow proper food storage or raw food items that are prepared in the food establishment and then frozen. Follow proper food storage or raw food items that are prepared in the food establishment. Ready-to-eat foods above stored on top followed by fish, followed by raw beef, and chicken stored below all raw products. , ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from frozen, commercially processed and packaged foods. Observed frozen hand cut raw chicken that was stored above frozen vegetables that were not commercially sealed in the walk-in freezer near the cook line. Observed frozen raw lamb chops being stored above frozen vegetables that were not commercially sealed in the walk-in freezer. Observed frozen raw kafta being stored over frozen vegetables that were not commercially sealed in the walk-in freezer near the cook line. Observed raw beef kafta being stored over raw chicken kafta in the walk-in cooler near the cook line. Observed marinated raw chicken being stored over marinated raw beef in the walk-in cooler near the cook line. Observed raw chicken being stored on top of the green cage in the walk-in cooler. The raw chicken was being stored over chicken soup and lentil soup. Observed shell eggs being stored over carrots in the walk-in cooler near the ware washing area. Observed raw marinated chicken being stored over carrots in the walk-in cooler near the ware washing area. Follow proper food storage or raw food items that are prepared in the food establishment and then frozen. Follow proper food storage or raw food items that are prepared in the food establishment. Ready-to-eat foods above stored on top followed by fish, followed by raw beef, and chicken stored below all raw products.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from frozen, commercially processed and packaged foods. Observed frozen hand cut raw chicken that was stored above frozen vegetables that were not commercially sealed in the walk-in freezer near the cook line. Observed frozen raw lamb chops being stored above frozen vegetables that were not commercially sealed in the walk-in freezer. Observed frozen raw kafta being stored over frozen vegetables that were not commercially sealed in the walk-in freezer near the cook line. Observed raw beef kafta being stored over raw chicken kafta in the walk-in cooler near the cook line. Observed marinated raw chicken being stored over marinated raw beef in the walk-in cooler near the cook line. Observed raw chicken being stored on top of the green cage in the walk-in cooler. The raw chicken was being stored over chicken soup and lentil soup. Observed shell eggs being stored over carrots in the walk-in cooler near the ware washing area. Observed raw marinated chicken being stored over carrots in the walk-in cooler near the ware washing area. Follow proper food storage or raw food items that are prepared in the food establishment and then frozen. Follow proper food storage or raw food items that are prepared in the food establishment. Ready-to-eat foods above stored on top followed by fish, followed by raw beef, and chicken stored below all raw products. , ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from frozen, commercially processed and packaged foods. Observed frozen hand cut raw chicken that was stored above frozen vegetables that were not commercially sealed in the walk-in freezer near the cook line. Observed frozen raw lamb chops being stored above frozen vegetables that were not commercially sealed in the walk-in freezer. Observed frozen raw kafta being stored over frozen vegetables that were not commercially sealed in the walk-in freezer near the cook line. Observed raw beef kafta being stored over raw chicken kafta in the walk-in cooler near the cook line. Observed marinated raw chicken being stored over marinated raw beef in the walk-in cooler near the cook line. Observed raw chicken being stored on top of the green cage in the walk-in cooler. The raw chicken was being stored over chicken soup and lentil soup. Observed shell eggs being stored over carrots in the walk-in cooler near the ware washing area. Observed raw marinated chicken being stored over carrots in the walk-in cooler near the ware washing area. Follow proper food storage or raw food items that are prepared in the food establishment and then frozen. Follow proper food storage or raw food items that are prepared in the food establishment. Ready-to-eat foods above stored on top followed by fish, followed by raw beef, and chicken stored below all raw products.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed sliced tomatoes at 46 F on the top of the cold holding portion of the reach-in cooler located across from the Royal oven. Observed raw marinated chicken at 46 F and raw kafta at 46 F in the reach-in cooler across from the Royal oven. Maintain all potentially hazardous cold food at 41 F or less. , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed sliced tomatoes at 46 F on the top of the cold holding portion of the reach-in cooler located across from the Royal oven. Observed raw marinated chicken at 46 F and raw kafta at 46 F in the reach-in cooler across from the Royal oven. Maintain all potentially hazardous cold food at 41 F or less.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed sliced tomatoes at 46 F on the top of the cold holding portion of the reach-in cooler located across from the Royal oven. Observed raw marinated chicken at 46 F and raw kafta at 46 F in the reach-in cooler across from the Royal oven. Maintain all potentially hazardous cold food at 41 F or less. , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed sliced tomatoes at 46 F on the top of the cold holding portion of the reach-in cooler located across from the Royal oven. Observed raw marinated chicken at 46 F and raw kafta at 46 F in the reach-in cooler across from the Royal oven. Maintain all potentially hazardous cold food at 41 F or less.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked chicken kafta, cooked beef kafta, cooked chicken shawarma, cooked rice, cooked stuffed lamb, cooked chicken soup, and cooked lentil soup in the walk-in cooler near the cook line that were not date marked. Observed cooked chickpeas in the walk-in cooler near the ware washing area that were not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared., ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked chicken kafta, cooked beef kafta, cooked chicken shawarma, cooked rice, cooked stuffed lamb, cooked chicken soup, and cooked lentil soup in the walk-in cooler near the cook line that were not date marked. Observed cooked chickpeas in the walk-in cooler near the ware washing area that were not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked chicken kafta, cooked beef kafta, cooked chicken shawarma, cooked rice, cooked stuffed lamb, cooked chicken soup, and cooked lentil soup in the walk-in cooler near the cook line that were not date marked. Observed cooked chickpeas in the walk-in cooler near the ware washing area that were not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared., ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked chicken kafta, cooked beef kafta, cooked chicken shawarma, cooked rice, cooked stuffed lamb, cooked chicken soup, and cooked lentil soup in the walk-in cooler near the cook line that were not date marked. Observed cooked chickpeas in the walk-in cooler near the ware washing area that were not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- Food shall be safe, unadulterated, and honestly presented. Observed two sliced open tomatoes that were spoiled located on the cold holding portion of the reach-in cooler across from the Royal oven on the cook line. Discard all spoiled food. Do not serve any type of food that is spoiled. ,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- Food shall be safe, unadulterated, and honestly presented. Observed two sliced open tomatoes that were spoiled located on the cold holding portion of the reach-in cooler across from the Royal oven on the cook line. Discard all spoiled food. Do not serve any type of food that is spoiled.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- Food shall be safe, unadulterated, and honestly presented. Observed two sliced open tomatoes that were spoiled located on the cold holding portion of the reach-in cooler across from the Royal oven on the cook line. Discard all spoiled food. Do not serve any type of food that is spoiled. ,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- Food shall be safe, unadulterated, and honestly presented. Observed two sliced open tomatoes that were spoiled located on the cold holding portion of the reach-in cooler across from the Royal oven on the cook line. Discard all spoiled food. Do not serve any type of food that is spoiled.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed hand washing sink near the coffee station that was soiled with food debris. Observed hand washing sink near the cook line that was soiled with food debris. Observed hand washing sink near the ware washing area that was soiled with food debris. Keep hand washing sinks clean. Do not use hand washing sinks for dumping or cleaning other items.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed hand washing sink near the coffee station that was soiled with food debris. Observed hand washing sink near the cook line that was soiled with food debris. Observed hand washing sink near the ware washing area that was soiled with food debris. Keep hand washing sinks clean. Do not use hand washing sinks for dumping or cleaning other items.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed hand washing sink near the coffee station that was soiled with food debris. Observed hand washing sink near the cook line that was soiled with food debris. Observed hand washing sink near the ware washing area that was soiled with food debris. Keep hand washing sinks clean. Do not use hand washing sinks for dumping or cleaning other items.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed hand washing sink near the coffee station that was soiled with food debris. Observed hand washing sink near the cook line that was soiled with food debris. Observed hand washing sink near the ware washing area that was soiled with food debris. Keep hand washing sinks clean. Do not use hand washing sinks for dumping or cleaning other items.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers holding food or food ingredients shall be identified with the common name of the food. Observed two plastic containers near the juice machine one with a green substance and one with a pink powder that were not labeled. Observed two large grey containers one with pickles and the other with pickled cabbaged that were not labeled. Observed a large grey container in the walk-in cooler near the cook line with pickled cabbage that was not labeled. Label all containers that contain food or food ingredients with the common food name.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers holding food or food ingredients shall be identified with the common name of the food. Observed two plastic containers near the juice machine one with a green substance and one with a pink powder that were not labeled. Observed two large grey containers one with pickles and the other with pickled cabbaged that were not labeled. Observed a large grey container in the walk-in cooler near the cook line with pickled cabbage that was not labeled. Label all containers that contain food or food ingredients with the common food name.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers holding food or food ingredients shall be identified with the common name of the food. Observed two plastic containers near the juice machine one with a green substance and one with a pink powder that were not labeled. Observed two large grey containers one with pickles and the other with pickled cabbaged that were not labeled. Observed a large grey container in the walk-in cooler near the cook line with pickled cabbage that was not labeled. Label all containers that contain food or food ingredients with the common food name.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers holding food or food ingredients shall be identified with the common name of the food. Observed two plastic containers near the juice machine one with a green substance and one with a pink powder that were not labeled. Observed two large grey containers one with pickles and the other with pickled cabbaged that were not labeled. Observed a large grey container in the walk-in cooler near the cook line with pickled cabbage that was not labeled. Label all containers that contain food or food ingredients with the common food name.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soiled residues. Observed a compressor over the hand washing sink across from the Vulcan stove that had an accumulation of dust on the filters. Clean the compressor filters.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soiled residues. Observed a compressor over the hand washing sink across from the Vulcan stove that had an accumulation of dust on the filters. Clean the compressor filters.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soiled residues. Observed a compressor over the hand washing sink across from the Vulcan stove that had an accumulation of dust on the filters. Clean the compressor filters.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soiled residues. Observed a compressor over the hand washing sink across from the Vulcan stove that had an accumulation of dust on the filters. Clean the compressor filters.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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04/14/2015 | Routine |
Restaurant representatives - add corrected or new information about Al Ajami-W-Restaurant, 21931 Michigan Ave, Dearborn, MI 48124 »