- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- kitchen prep cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gaskets broken on doors of 3 door prep cooler (below pass through window), 2 door prep cooler. Replace.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding, Light shielding
- Locations:
- kitchen
- Problems:
- Not provided, Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light shields missing from fixture in middle of kitchen and in dry storage room. Provide.
- 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
|
12/02/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener(s) Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food residue on can opener blade. This food- contact surface must be cleaned and sanitized after each use., Can opener cleaned and sanitized during inspection., This is a repeat Priority Foundation (PF) violation. Risk Control Plan (RCP) will be completed in lieu of an office consultation. Complete RCP and fax to 734-727-7165 ATTN: Melinda. Violation is not considered corrected until RCP is returned to inspector. , RCP completed and returned 6/25/14. VIOLATION CORRECTED.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- Paper towel dispenser at hand washing sink (near dishmachine) is out of batteries. Replace batteries or provide alternative source of paper towel. , Batteries in dispenser replaced. 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- Dry storage area floor, basement
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Accumulation of debris, including screws, on floor of small dry storage room (behind shelving units). Clean., Clutter on floor where hot water tanks are contained (basement). 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- kitchen ceiling
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Replace missing ceiling tiles in small dry storage room and outside walk-in cooler.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/10/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener(s) Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food on can opener blade. This food contact surface must stay clean and sanitized., Can opener blade cleaned and sanitized during inspection. VIOLATION CORRECTED.
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener(s) Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food on can opener blade. This food contact surface must stay clean and sanitized., Can opener blade cleaned and sanitized during inspection. VIOLATION CORRECTED.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Dishmachine not dispensing sanitizer (~0 ppm). Sanitizer container empty. Replace sanitizer and prime machine. Chlorine must be at 50 to 100 ppm. , Employee primed machine, drained, and re-ran machine
- General violation description:
- 4-501.114 - machine at 50 ppm chlorine. VIOLATION CORRECTED.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Dishmachine not dispensing sanitizer (~0 ppm). Sanitizer container empty. Replace sanitizer and prime machine. Chlorine must be at 50 to 100 ppm. , Employee primed machine, drained, and re-ran machine
- General violation description:
- 4-501.114 - machine at 50 ppm chlorine. VIOLATION CORRECTED.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially hazardous, ready to eat foods in walk in cooler are not date marked: shredded beef, ground beef, chicken, beans. Date mark with expiration date of not more than 7 days from date of making., PHFs all dated during inspection. VIOLATION CORRECTED.
- 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)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially hazardous, ready to eat foods in walk in cooler are not date marked: shredded beef, ground beef, chicken, beans. Date mark with expiration date of not more than 7 days from date of making., PHFs all dated during inspection. VIOLATION CORRECTED.
- 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
- Intensity
- Items:
- Lighting intensity
- Locations:
- kitchen Ventilation hood canopy
- Corrections:
- Provide as required
- Comment:
- Five (5) light bulbs under ventilation hood burned out. Replace.
- 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
- Intensity
- Items:
- Lighting intensity
- Locations:
- kitchen Ventilation hood canopy
- Corrections:
- Provide as required
- Comment:
- Five (5) light bulbs under ventilation hood burned out. Replace.
- 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
|
12/05/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Grilled steak in pan at prep table at 85 F. Food must be stored below 41 F or above 135 F., Spoke with employee
- General violation description:
- 3-501.16 - item had been recently grilled and put on prep table without cooling. Employee removed pan and placed it in ice to cool. VIOLATION CORRECTED DURING VIOLATION.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Grilled steak in pan at prep table at 85 F. Food must be stored below 41 F or above 135 F., Spoke with employee
- General violation description:
- 3-501.16 - item had been recently grilled and put on prep table without cooling. Employee removed pan and placed it in ice to cool. VIOLATION CORRECTED DURING VIOLATION.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Locations:
- hand wash sink(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Two uncovered employee beverages sitting on lip of hand wash sink. Employee drinks must have a lid and be stored away from food.
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Locations:
- hand wash sink(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Two uncovered employee beverages sitting on lip of hand wash sink. Employee drinks must have a lid and be stored away from food.
- 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
|
06/21/2013 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED EMPLOYEE JUST RINSING OFF HAND S IN HAND SINK FOR LESS THAN 20 SECONDS. EMPLOYEES MUST WASH HANDS IN A HAND SINK FOR AT LEAST 20 SECONDS WITH SOAP AND WATER THEN DRY HANDS WITH PAPER TOWELS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY EMPLOYEES PROPERLY WASHING HANDS. CORRECTED
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at restroom handsink Employee
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO SOAP AT HAND SINK IN EMPLOYEE RESTROOM USED BY COOKS. PROVIDE SOAP TO THIS HAND SINK. HAND SINKS MUST HAVE SOAP AT ALL TIMES. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY PROVIDING SOAP TO THIS HAND SINK. CORRECTED
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED EMPLOYEE EATING CHIPS AT WAIT STATION AREA WHERE CHIPS AREA. EMPLOYEES MUST EAT IN CUSTOMER AREA OR IN DESIGNATED AREA AWAY FROM FOOD AND UTENSILS. CORRECT IMMEDIATELY
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND SIGN AT DOWNSTAIRS RESTROOM HAND SINK AND IN MEN'S RESTROOM. PROVIDE HAND WASHING SIGNS FOR THESE HAND SINKS. ALL HAND SINKS MUST HAVE PAPER TOWELS. CORRECT IMMEDIATELY
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- A. OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE UNIT. THIS IS NOT A CLEAN SURFACE. PROVIDE ICE SCOOP HOLDER FOR ICE SCOOP AT LARGE ICE MACHINE AREA. B. OBSERVED BOWLS AND SMALL PLASTIC CUPS USED AS SCOOPS IN SAUCES AND REFRIED BEANS. USE SCOOPS WITH HANDLES AND STORE OUTSIDE OF FOOD CONTAINERS TO PREVENT CONTAMINATION. CORRECT IMMEDIATELY
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED LITTLE HOT WATER PRESSURE AT HAND WASHING SINK NEAR DISH MACHINE AREA. PROVIDE MORE HOT WATER PRESSURE TO THIS HAND SINK. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD WORKING ORDER. CORRECT IMMEDIATELY
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/05/2012 | Routine |
- Critical: Preventing Contamination from
- Comment:
- RCP APPROVED ALL PERSONNEL IN KITCHEN WORKING WITH FOOD ARE WEARING GLOVES
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
07/18/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- ALL BUCKETS WITH WIPING TOWELS TODAY TESTED 100 PPM CL2 MAY CONSIDER SPRAY BOTTLE AND PAPER TOWEL TWO STEP SYSTEM
- 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: Hot and cold holding
- Comment:
- STEAK MEAT AT FRONT RETARDER (FACING NORTH) TESTED 41 F
- 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: Preventing Contamination from
- Comment:
- UPON ENTRY, PERSONNEL SCRAMBLED FOR GLOVES ***PLEASE CORRECT AND FILL OUT AND SUBMIT RISK CONTROL PLAN (RCP) BY JULY 18, 2012 OR OFFICE CONSULTATION WILL BE SCHEDULED WHICH COULD INCUR $2OO COST***,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
06/27/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- kitchen FOOD CONTACT SURFACE(S)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- WIPING TOWEL USED DRY UPON A CUTTING BOARD FOOD CONTACT SURFACES MUST BE CLEANED/SANITIZED AT LEAST EVERY FOUR HOURS AND, STORE THE TOWEL WITHIN THE BUCKET BETWEEN USES,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- kitchen POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHUNKS OF COOKED STEAK AND CHICKEN AT FRONT RETARDER TESTED 54 F ALL OTHER FOODS TESTED WHETHER ABOVE OR BELOW IN THIS UNIT WERE 41 F AND LOWER PLEASE KEEP IN MIND THAT THESE UNITS MAY HAVE DIFFICULTY COOLING HOT COOKED FOODS AND ARE MORE SUITED TO KEEPING FOODS THAT ARE ALREADY COLD COLD INSTEAD SUGGESTED METHOD OF PRECOOLING IN FREEZER MAY PROVE BENEFICIAL,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- AT LEAST TWO PERSONNEL OPERATING WITH FOOD WITHOUT GLOVES PLEASE ALWAYS USE A UTENSIL OR GLOVE(S) WHEN HANDLING READY TO EAT FOOD AS REQUIRED, ,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Miscellaneous Sources
- Items:
- Food
- Locations:
- kitchen AIR FAN(S)
- Problems:
- Not protected
- Corrections:
- Store in protected manner.
- Comment:
- LARGE FLOOR FAN BLOWING FROM THE WEST END OF THE KITCHEN TOWARD THE FOOD PREP AREAS MAY POSE A DUST CONTAMINATION HAZARD PLEASE RELOCATE AND KEEP BLADES AND GUARD CLEAN
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- OUTER OPENING(S) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- REAR DOOR PROPPED OPEN WITH A PIECE OF CONCRETE PLEASE KEEP CLOSED DURING BUSINESS HOURS OR INSTALL A TIGHT FITTING SCREEN DOOR TO HELP PREVENT PEST ENTRY
- 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
|
06/18/2012 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- 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:
- IN THE WALK IN COOLER (WIC), SAW RAW BURGER STORED ON TOP OF COOKED RICE PLEASE ALWAYS STROE PRODUCTS OF ANIMAL ORIGIN THAT ARE UNCOOKED BELOW AND AWAY FROM THOSE THAT ARE READY TO EAT TO HELP PREVENT CROSS-CONTAMINATION, COOK PLACED BURGER ALONGSIDE OTHER RAW BURGER AND ABOVE RAW CHICKEN
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- MAGNETIC KNIFE RACK RUSTY PLEASE KEEP CLEAN (FREEOF RUST) AND SANITIZE ROUTINELY
- 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
|
12/07/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. AT THE TIME OF INSPECTION OBSERVED THE AMBIENT AIR TEMPERATURE OF THE BEVERAGE AIR PREP COOLER AT 32 DEGREES F. ALL FOODS IN THE PREP COOLER OBSERVED HELD AT 41F OR BELOW. TEMPERATURE RECORD LOGS OBSERVED.
- 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)
|
08/22/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. OBSERVED THE FOLLOWING FOODS AT UNSAFE IN THE BEVERAGE AIR 2-DOOR PREP COOLER (THAT REPLACED THE TRUE 2-DOOR PREP COOLER AFTER THE PREVIOUS FOLLOW-UP INSPECTION ON 7/11/11): -BEEF 52F -CHICKEN 45F -SHREDDED CHEESE 46F -FRENCH FRIES 45F -RAW SHELL EGGS 47F -GROUND BEEF 48F -PICO DE GALLO SALSA 48F AMBIENT AIR TEMPERATURE OF COOLER AT 46F KITCHEN AIR TEMPERATURE AT 92F OBSERVED LESS FOOD (FEWER ITEMS AND SMALLER PORTIONS) STORED IN THIS COOLER THAN AT PREVIOUS INSPECTIONS. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD THE FOODS THAT HAVE BEEN ABOVE 41F FOR ANY UNKNOWN PERIOD OF TIME OR MORE THAN 4 HOURS. DUE TO ONGOING NON-COMPLIANCE OF THIS CRITICAL VIOLATION, AN OFFICE CONSULTATION WILL BE SCHEDULED. NOTIFICATION OF THIS MEETING WILL BE SENT TO THIS FACILITY VIA US MAIL.,
- 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)
|
07/25/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED. OBSERVED THE CAN OPENER BLADE, KNIFE, AND VEGETABLE PEELER CLEAN TODAY.
- 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: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. OBSERVED EMPLOYEE BEVERAGES IN COVERED CUPS IN THE KITCHEN.
- 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
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED- IN THE TRUE 2-DOOR PREP COOLER OBSERVED THE FOLLOWING FOODS AT UNSAFE TEMPERATURES: -PICO DE GALLO SALSA AT 58F -RAW CHICKEN AT 46F -RAW TILAPIA AT 49F -RAW SHRIMP AT 48F -CHILES RELLENOS AT 47F AMBIENT AIR TEMPERATURE OF THE COOLER OBSERVED AT 52F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD NOTED FOODS IMMEDIATELY. DO NOT USE THIS COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED CRITICAL VIOLATION. NOTE: ALL FOODS IN THE WALK-IN COOLER AND M3 PREP COOLER OBSERVED AT 41F OR BELOW 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)
- Critical: Preventing Contamination from
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WEARING GLOVES WHILE HANDLING READY-TO-EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED. OBSERVED RAW MEATS AND EGGS STORED ON THE LOWEST SHELF IN THE PREP COOLER.
- 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: When to Wash
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS WHEN REQUIRED SUCH AS WHEN CHANGING TASKS, AFTER HANDLING SOILED WARES, AND WHEN ENTERING THE KITCHEN FROM OUTDOORS.
- 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
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07/11/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 1. OBSERVED AN ACCUMULATION OF BLACK DEBRIS ON THE CAN OPENER BLADE 2. OBSERVED A KNIFE SOILED WITH DRIED FOOD DEBRIS ON THE MAGNETIC KNIFE RACK 3. OBSERVED THE VEGETABLE PEELER SOILED WITH DRIED FOOD DEBRIS FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN AND SANITIZE THE NOTED ITEMS NOW AND KEEP CLEAN. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED 4 UNCOVERED EMPLOYEE BEVERAGE CUPS IN THE KITCHEN. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS WHEN IN THE KITCHEN. PROVIDE CUPS WITH LID AND STRAW FOR EMPLOYEE BEVERAGES AND ENFORCE THE USE OF PROPER EMPLOYEE BEVERAGE CONTAINERS IN THE KITCHEN. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THE FOLLOWING FOODS HELD AT UNSAFE TEMPERATURES
- General violation description:
- 3-501.16 - IN THE WALK-IN COOLER: -RAW BEEF AT 48-49F -RAW SHRIMP AT 58F -RAW CHICKEN AT 55F -STEW AT 49F -COOKED BEANS AT 50F -COOKED GROUND BEEF AT 56F -SHREDDED CHICKEN AT 60F -DICED TOMATOES AT 55F -COOKED RICE AT 55F -COOKED CHICKEN AT 55F -TAMALES AT 53-55F (THE AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER OBSERVED AT 50F) IN THE TRUE 2-DOOR PREP COOLER: -CHICKEN AT 60F -CHILE RELLENOS (STUFFED PEPPERS) AT 55F -BEEF AT 60F -PORK AT 56F -PICO DE GALLO SALSA AT 55F (THE AMBIENT AIR TEMPERATURE OF THIS PREP COOLER OBSERVED AT 52F) IN THE M3 3-DOOR PREP COOLER: -VARIOUS TYPES OF ROLLED SOFT TACOS AT 55-65F -DICED TOMATOES AT 50F (THE AMBIENT AIR TEMPERATURE OF THIS PREP COOLER OBSERVED AT 52F) COLD, POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 41F OR BELOW. HOLDING FOOD IN THE TEMPERATURE DANGER ZONE SUPPORTS THE GROWTH OF BACTERIA THAT MAY CAUSE FOOD-BORNE ILLNESSES. DISCARD ALL POTENTIALLY HAZARDOUS FOODS HELD ABOVE 41F FOR MORE THAN 4 HOURS OR ANY UNKNOWN AMOUNT OF TIME. MOVE REMAINING ITEMS TO THE UPRIGHT REACH-IN COOLER THAT IS HOLDING PROPER TEMPERATURE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., , ,
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE CHOPPING ONIONS INTENDED TO BE SERVED RAW WITH BARE HANDS. EMPLOYEES MUST USE MEANS TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS (FOODS THAT WILL NOT BE COOKED OR WASHED PRIOR TO SERVING TO CUSTOMERS). TRAIN EMPLOYEE TO USE MEANS SUCH AS GLOVES, DELI TISSUE, OR UTENSILS TO PREVENT BARE HAND CONTACT WITH THE ONIONS WHILE CHOPPING. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation, Packaging, & Segre
- 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:
- OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION IN THE TRUE PREP COOLER: -RAW SHELL EGGS STORED ABOVE COOKED CHICKEN -RAW CHICKEN STORED ABOVE COOKED CHICKEN -RAW SHRIMP STORED ABOVE TOMATO PASTE -RAW FISH STORED ABOVE COOKED PORK RAW MEATS AND EGGS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. REARRANGE COOLER TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: 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:
- 1. EMPLOYEE DID NOT WASH HANDS AFTER COMING IN THE BACK DOOR FROM OUTDOORS BEFORE HANDLING FOOD 2. EMPLOYEE DID NOT WASH HANDS AFTER SCRAPING DIRTY DISHES BEFORE HANDLING CLEAN/SANITIZED DISHES OR BEFORE HANDLING FOOD 3. EMPLOYEE DID NOT WASH HANDS AFTER HANDLING RAW CHICKEN BEFORE HANDLING OTHER FOOD AND CLEAN EQUIPMENT EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS BEFORE CONTINUING TO WORK WITH FOOD AND WHEN CHANGING TASKS. TRAIN ALL EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. ENSURE THAT EMPLOYEES ARE WASHING HANDS WHEN REQUIRED. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- 1. WALK-IN COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 50F. THE CONDENSER COILS ARE COMPLETELY COATED IN ICE ACCUMULATION 2. TRUE PREP COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 52F 3. M3 PREP COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 52F (AMBIENT AIR TEMPERATURE IN THE KITCHEN IS >90F) COOLERS MUST BE CAPABLE OF HOLDING FOODS AT 41F OR BELOW. ADJUST, SERVICE/REPAIR OR REPLACE COOLERS TO HOLD PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THESE COOLERS UNTIL THEY ARE HOLDING PROPER TEMPERATURE.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP OBSERVED AT THE FRONT KITCHEN HAND WASH SINK. SOAP MUST BE PROVIDED AT ALL HAND WASH SINKS. PROVIDE.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL PROVIDED AT THE HAND WASH SINK IN THE FRONT OF THE KITCHEN. PAPER TOWEL MUST BE PROVIDED AT ALL HAND WASH SINKS. PROVIDE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HAND WASH SIGN PROVIDED AT THE HAND WASH SINK IN THE FRONT OF THE KITCHEN. A SIGN MUST BE POSTED AT EACH HAND WASH SINK TO REMIND EMPLOYEES TO WASH HANDS. PROVIDE.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS TO MONITOR THE AMBIENT AIR TEMPERATURE IN THE 2 PREP COOLERS AND THE 1-DOOR UPRIGHT REACH-IN COOLER. ENSURE THAT COOLER THERMOMETERS ARE ACCURATE AND ARE PLACED IN THE WARMEST AREA OF THE COOLER IN AN EASILY ACCESSIBLE LOCATION.
- 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)
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06/28/2011 | Routine Inspection |
- Critical:
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- AN UNCOVERED COFFEE GLASS WAS STORED OVER THE SINGLE SERVICE ITEMS ON A SHELF. COVER THE GLASS AND STORE IT IN A SAFE PLACE TO PREVENT ACCIDENTAL SPILLAGE ON TO FOOD AND SINGLE SERVICE ITEMS. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY DISCARDING THE COFFEE GLASS AND BY EDUCATION.
- 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
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- AN UNCOVERED COFFEE GLASS WAS STORED OVER THE SINGLE SERVICE ITEMS ON A SHELF. COVER THE GLASS AND STORE IT IN A SAFE PLACE TO PREVENT ACCIDENTAL SPILLAGE ON TO FOOD AND SINGLE SERVICE ITEMS. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY DISCARDING THE COFFEE GLASS AND BY EDUCATION.
- 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
- Comment:
- BUY QUART AMMONIA TEST STRIPS.
- 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)
- Sanitizing Solution Testing De
- Comment:
- BUY QUART AMMONIA TEST STRIPS.
- 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)
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12/21/2010 | Routine Inspection |
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