Al-Basha, 10626 W Warren, Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: AL-BASHA
Address: 10626 W Warren, Dearborn, MI 48126
Permit #: 041487
Non-smoking facility: No
Last inspection: 04/06/2015
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Inspection findings

Inspection date

Type
  • Critical: Food Temperature Measuring Dev
    Comment:
    A FOOD THERMOMETER IS PROVIDED AT RESTAURANT. CORRECTED.
    General violation description:
    4-302.12 - (A) 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) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Sanitizing Solutions, Testing
    Comment:
    CHLORINE TEST STRIPS ARE PROVIDED. CORRECTED.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 04/06/2015Follow-up
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Used on food-contact surface(s)
    Corrections:
    Make available at all times.
    Comment:
    OBSERVED NO FOOD THERMOMETER INSIDE RESTAURANT. A TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED TO ENSURE THE MAINTENANCE AND ATTAINMENT OF FOOD TEMPERATURES. PROVIDE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS.,
    General violation description:
    4-302.12 - (A) 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) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Package Integrity
    Items:
    Food package(s)
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    OBSERVED DENTED CAN OF CUCUMBERS. PACKAGING MUST BE IN GOOD INTEGRITY TO ENSURE FOOD SAFETY. PIC DISCARDED CAN DURING INSPECTION. CORRECTED.
    General violation description:
    3-202.15 - 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.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED STRIPS A STEAK HOLDING AT 98*F FOR LESS THAN 1 HOUR NEXT TO GRILL. EXCEPT DURING PREPARATION, COOKING,COOLING,OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOOD SHALL BE HOT HELD AT 135*F. STEAK WAS REHEATED TO 165*F AND THEN HELD ABOVE 135*F. CORRECTED.
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO CHLORINE SANITIZING TEST STRIP AT 3 COMPARTMENT. A TEST KIT MUST BE PROVIDED TO ENSURE THAT SANITIZING SOLUTION IS AT RIGHT CONCENTRATION IN MG/L. PROVIDE CHLORINE TEST KIT. FOLLOW UP WITHIN 10 DAYS.,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED FOOD EMPLOYEES CHANGING GLOVES WITHOUT WASHING HANDS. EVERY TIME YOU REPLACE GLOVE, HANDS MUST BE WASHED. INSPECTOR EDUCATED STAFF ON HAND WASHING. HAND OUT PROVIDED FOR ESTABLISHMENT. CORRECTED.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    OBSERVED NO COVERS FOR LIGHT SHIELD IN DISH WASH AREA. PROTECTIVE COVERINGS SHALL BE PROVIDED TO PROTECT FOOD AND EQUIPMENT FROM PHYSICAL CONTAMINATION. PROVIDE SHIELD. VERIFY AT NEXT INSPECTION.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
 03/25/2015Routine
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Today raw chicken was on the top shelf of the walk-in cooler, above feta cheese and green peppers and other items. Keep raw chicken on the bottom shelf, below and away from RTE foods (produce, feta, etc. ) Corrected today, cooler rearranged. Chicken placed on the bottom of cooler away from produce.
    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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Clean the debris out of the mop sink so that it is accessible. Keep clean, recheck in 6 months.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    Coffee mug and uncovered water bottle found on cutting board today at the front counter. Keep drinks covered, at all times. Corrected today, cups removed from prep area.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    An open box of fries was found today on floor adjacent to the mop sink and items are on the floor in the walk in cooler and walk in freezer. Keep all food items 6 inches off floor at all times. Correct by next inspection, recheck in 6 months.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Provide light shields that are missing on fixtures in kitchen. Correct by next inspection.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
 09/03/2014Routine
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THERE ARE NO HAND TOWELS AT BATHROOM HANDSINK AND COOKLINE HANDSINK. ALL SINKS SHALL BE PROPERLY STOCKED AT ALL TIMES. STOCK HAND TOWELS AT SINKS IMMEDIATELY., CORRECTED-TOWELS INSTALLED DURING INSPECTION TODAY.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW EGGS STORED ABOVE TURKEY LUNCH MEATS. ALL RAW ANIMAL FOODS SHALL BE SEPARATED AT ALL TIMES TO PREVENT CROSS CONTAMINATION. REMOVE AND SEPARATE RAW EGGS FROM ALL FOODS IMMEDIATELY., CORRECTED TODAY BY REMOVING RAW EGGS TO A SAFE LOCATION FOR STORAGE.
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THERE ARE NO SANITIZER TESTING STRIPS. ALL FACILITIES SHALL HAVE THE MEANS AND ABILITY AND EQUIPMENT TO PROPERLY TEST SANITIZER LEVELS TO LIMIT MICROORGANISMS FROM GROWING. ACQUIRE TEST STRIPS IMMEDIATELY., TEST STRIPS ACQUIRED. ITEM CORRECTED.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
 02/18/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    THE RICOTTA IN THE SMOOTHIE COOLER IS 40F. THIS UNIT IS CORRECTED. THE TOMATOES IN THE BACK UNIT WERE 54F, LETTUCE 54F, CHEESE IN THE BOTTOM OF THE UNIT WAS 52F. ALL ITEMS WERE DISCARDED OR MOVED TO ANOTHER UNIT. THE COOLER IS NOT GOING TO BE USED ACCORDING TO PI. IT IS BEING REMOVED FROM FACILITY. CORRECTED AT TIME OF INSPECTION.
    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)
 06/11/2013Follow-up
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    BINS OF RAW CHICKEN IN WALK IN COOLER WERE ADJACENT TO AND OVER LETTUCE AND CUCUMBERS. KEEP RAW CHICKEN BELOW AND AWAY FROM PRODUCE AT ALL TIMES. CORRECT TODAY., WALK IN COOLER WAS REARRANGED AT TIME OF INSPECTION. RAW CHICKEN WAS PLACED ON THE BOTTOM SHELF, PRODUCE ABOVE.
    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:
    SMOOTHIE REFRIGERATOR HAS RICOTTA CHEESE AT 50F , CUT FRUIT/MELONS ARE 48F, ADJUST COOLER IMMEDIATELY, RICOTTA CHEESE MOVED AT TIME OF INSPECTION. THE COOLER ACROSS FROM THE COOKLINE HAD GARLIC SAUCE AND CHEESE AT 50F. GARLIC WAS DISCARDED TODAY, CHEESE MOVED TO ANOTHER COOLER. ADJUST REPAIR IMMEDIATELY. REVISIT IN 10 DAYS.,
    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)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE WALL UNDER THE 3 COMPARTMENT SINK IS SOILED, INCREASE CLEANING FREQUENCY. THE WALLS OF THE WALK IN COOLER ARE SOILED, CLEAN REGULARLY, RECHECK NEXT INSPECTION.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    THERE ARE MANY MISSING AND BROKEN FLOOR TILES IN THE KITCHEN. REPAIR/REPLACE BY NEXT INSPECTION. FLOOR MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
  • Intensity
    Items:
    Lighting intensity
    Problems:
    Less than 1 inch
    Corrections:
    provide
    Comment:
    THERE IS NO LIGHT BULB IN THE WALK IN COOLER TODAY, REPLACE BY NEXT INSPECTION.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    LIGHT SHIELD IS MISSING OVER THE COOKLINE, REPLACE BY NEXT INSPECTION. THERE IS NO LIGHT OR SHIELD IN THE WALK IN COOLER, REPLACE THIS SHIELD ( AND BULB) BY NEXT INSPECTION).
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Not cleaned when contaminated
    Corrections:
    Clean properly when contaminated.
    Comment:
    TH, THE VENTILATION HOOD FILTERS ON THE SMALL CONVEYOR AND THE LARGE HOOD HAVE DIRT/GREASE BUILD-UP TODAY. INCREASE CLEANING FREQUENCY, RECHECK NEXT INSPECTION, WITHIN 6 MONTHS.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not provided with Screening that is sixteen mesh to the inch or greater
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    FRONT DOOR AND BACK DOOR WERE PROPPED OPEN TODAY. KEEP CLOSED TO PREVENT PEST ENTRY AT ALL TIMES. CORRECT TODAY.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
 05/09/2013Routine
No violation noted during this evaluation. 10/23/2012Follow-up
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled floor under the 3 compartment sink, fryer and in dry storage room. Clean these areas to sight and touch on a daily basis.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Maintaining Refuse Areas and E
    Items:
    Refuse storage area(s)/enclosures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed grease on ground by the grease dumpster. Remove grease to avoid attracting insects and rodents.
    General violation description:
    5-501.115 - 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.
  • Storing Maintenance Tools
    Items:
    Maintenance tool storage
    Problems:
    Unorganized
    Corrections:
    Store in an orderly manner.
    Comment:
    Observed hose laying in the mop sink. Install hose reel on wall above mop sink for hose storage.
    General violation description:
    6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed 2 missing drain plugs for the 3 compartment sink. Plumbing must be maintained. Provide 2 additional drain plugs.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no thermometers in the salad prep cooler and the Traulsen reach-in cooler. Provide conspicuous thermometers in both coolers.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
 10/11/2012Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Clean fryer behind the panel door to remove build-up of grease.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Food Temperature Measuring Dev
    Items:
    Thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    Comment:
    Replace the broken metal stem thermometer with an accurate thermometer.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide paper towels for the restroom handsink. Paper towels were provided in my presence. Violation corrected.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Lighting, Intensity
    Items:
    Lighting intensity
    Problems:
    Less than
    Comment:
    Replace burned out light bulb in the walk-in cooler.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Maintaining Refuse Areas/Enclo
    Items:
    Refuse storage area(s)/enclosures
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Remove garbage from ground around the dumpster.
    General violation description:
    5-501.115 - 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.
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    Outer doors propped open. Keep doors closed to prevent entry of pests.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide a conspicuous thermometer in the food prep cooler.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Store wiping cloths in sanitizing solution when not in use. Cloths were place in sanitizing solution in my presence. Violation corrected.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 04/18/2012Routine Inspection
No violation noted during this evaluation. 11/04/2011Follow-up
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Observed soiled shelves in the Traulsen cooler and on the bread racks. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed flies in establishment. Pests must be eliminated. Contact a licensed pest control operator.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed badly stained cutting board on the food prep cooler. Food contact equipment must be easily cleanable. Discard cutting board and provide a new one.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Clean the dusty ceiling vent in kitchen and the dirty back door.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Employee Accommodations, Desig
    Items:
    Locker(s)/employee storage area(s)
    Problems:
    Contaminates
    Corrections:
    Relocate to a designated area that does not contaminate items or surfaces.
    Comment:
    Store coats and personal belongings away from food contact equipment. Provide a coat rack.
    General violation description:
    6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Replace the moldy caulking behind the 3 compartment sink with new caulking.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Junctures, Coved/Enclosed/Seal
    Items:
    Floor(s)
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    Install baseboard molding on walls on both sides of the mop sink.
    General violation description:
    6-201.13 - (A) 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). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Replace missing light shields in the kitchen.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not tight-fitting
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    Install weatherstrip on bottom of back door to prevent entry of insects and rodents. Keep front door closed to prevent entry of pests.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide a chlorine test kit for checking the sanitizer in the 3 compartment sink.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Storing Maintenance Tools
    Items:
    Maintenance tool storage
    Problems:
    Unorganized
    Corrections:
    Store in an orderly manner.
    Comment:
    Store hose out of mop sink on hose reel.
    General violation description:
    6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
 10/24/2011Routine Inspection
No violation noted during this evaluation. 04/18/2011Follow-up
  • Critical: Demonstration of Knowledge
    Problems:
    Does not demonstrate required knowledge
    Corrections:
    Knowledge is to be obtained through an approved training program.
    Comment:
    When asked about dishwashing procedures the cook said the dishes are washed, sanitized, and then rinsed off. Dishes and utensils must be washed, rinsed and then sanitized and allowed to air dry. See directions labeled on the 3 compartment sink. Train all employees to follow the proper procedure. Fill out a risk control plan and return a copy to the inspector during the revisit.
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Ready-to-Eat Food, Date Markin
    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:
    Observed no date marks for the sliced tomatoes and the cole slaw in the Traulsen reach-in cooler. Potentially hazardous ready-to-eat foods must have an expiration date mark on each container. Provide approved date marks.
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed heavy dust build-up on condenser for Traulsen cooler. Clean to sight and touch on a monthly basis.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed dirty baffle filters in exhaust hood. Clean the baffle filters to sight and touch at least every 2 weeks or as needed to keep clean.
    General violation description:
    6-501.14 - (A) 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. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled floor in the walk-in cooler and a soiled exterior on the restroom door. Clean these items to sight and touch on a weekly basis.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    Observed damaged floor tiles behind the front counter. Replace the damaged floor tiles.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no conspicuous thermometer in the fruit cooler. Provide a thermometer.
    General violation description:
    4-302.12 - (A) 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) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed damaged edge of food storage shelf above the food prep cooler. Repair or replace the shelf.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Maintaining Refuse Areas/Enclo
    Items:
    Refuse storage area(s)/enclosures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed grease on ground around the grease dumpster. Clean the ground to remove the grease.
    General violation description:
    5-501.115 - 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.
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no chlorine test kit for checking the sanitizer in the 3 compartment sink. Provide a test kit and provide 50-100 ppm of chlorine in the sanitizing rinse.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 04/05/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    Correction Made: Observed interior surfaces of the refrigerated coolers AND on the interior stainless steel drip edge to the ventilation hood has been thoroughly clean to sight and touch.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Demonstration of Knowledge
    Comment:
    CORRECTION MADE: THE PERSON IN CHARGE HAS ADDRESSED THE CITED PROFICIENCY CONCERNS: THE FOOD EMPLOYEES PRESENT DO DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION THROUGH ASSURING MINIMUM INTERNAL FOOD TEMPERATURES AND TIME NECESSARY FOR SAFE COOKING. HEATING THE POTENTIALLY HAZARDOUS FOODS TO A MINIMAL INTERNAL TEMPERATURES FOR AT LEAST 15 SECONDS @ 145*F FOR LAMB CHOPS @ 155*F FOR HAMBURGER, @ 165*F FOR POULTRY AND FOR REHEATING FOODS. THE RAW MARINADE CHICKEN ARE FULLY COOKED
    General violation description:
    2-102.11 - THE MINIMUM INTERNAL TEMPERATURE EXCEEDING THE MINIMUM 165*F AS NEEDED BEFORE THE FOOD IS SERVICED. THE OWNER HAS INSTRUCTED THE FOOD EMPLOYEES HOW AND WHEN TO USE THE STAB TYPE FOOD THERMOMETER TO ASSURE THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIREMENTS ARE BEING MET AS A SAFE FOOD PRACTICE. SAFE FOOD STORAGE PROCEDURES ARE KNOW BY & ARE PRACTICED BY THE FOOD EMPLOYEES PRESENT. FOOD EMPLOYEES ARE INSTRUCTED IN THE USE OF TIME AS A PUBLIC HEALTH CONTROL CONCERNING COOKED CHICKEN PIECES PLACED IN COVERED CONTAINER NEXT TO THE GRILL, TIME MARKED TO INDICATED THAT TIME THE COOKED FOODS ARE TO BE DISCARDED
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTION MADE: OBSERVED THE OWNER HAS POSTED WRITTEN OPERATING PROCEDURES USING TIME TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN, "START THE 4 HOUR TIMER . THEN PLACE THE COOKED CHICKEN AND THE COOKED BEEF FROM THE GRILL INTO THE COVERED PANS AFTER 4 HOURS DISCARD THE COOKED MEAT. REPEAT PROCEDURE WITH NEW COVERED PANS TO PLACE THE FRESH COOKED MEATS, START THE 4 HOURS ALARM."
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Covering receptacles
    Comment:
    CORRECTION MADE: OBSERVED THE LIDS CLOSED TO BOTH OUTSIDE TRASH DUMPSTER AND GREASE BARREL.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Drying mops
    Comment:
    Observed wet mop head properly stored inverted to quicken drying time with increasing air flow.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Food Temperature Measuring Dev
    Comment:
    Corrective Action Taken: Observed stab-type food thermometer provided.
    General violation description:
    4-302.12 - (A) 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) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
 10/15/2010Follow-up
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Locations:
    kitchen
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    COOKED CHICKEN AT 94F AND COOKED BEEF AT 93F IN STAINLESS STEEL PANS AT THE END OF THE CONVEYOR TOASTER. USE TIME MARKS TO MARK FOOD FOR A MAXIMUM OF FOUR HOURS, AND WRITE UP A WRITTEN PROCEDURE STATING WHICH ITEMS ARE GOING TO BE HELD OUT OF HOT HOLDING OR REFRIGERATION.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Clean Sight/Touch-No Accum/Enc
    Items:
    Non-food contact surface(s)
    Locations:
    Ventilation hood system
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE VENTILATION HOOD AND FILTERS ARE VERY GREASY AND STAINED TODAY, SET A CLEANING SCHEDULE FOR CLEANING THE HOOD AND FILTERS WITH AN INCREASED FREQUENCY, EXAMPLE: ONCE PER WEEK.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Hair Restraint Effectiveness
    Items:
    Hair restraint hat
    Locations:
    food service area Food Employee
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    ALL COOKS AND PREPARERS MUST WEAR HATS OR HAIR NETS.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
 10/05/2010Routine Inspection

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