- Critical: Good Repair and Calibration
- Comment:
- PERSON-IN-CHARGE BOUGHT TWO NEW THERMOMETERS AND THEY ARE WORKING PROPERLY. CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CUT LETTUCE, SLICED, AND DICED TOMATOES WERE IN ICE BATHS DURING THIS FOLLOW UP VISIT.THESE ITEMS WERE 35-40 F INSIDE REACH-IN COOLER. THE GUCAMOLE WAS 41.9 INSIDE REACH-IN. CONTINUE TO USE ICE BATHS FOR THE READY-TO -EAT POTENTIALLY HAZARDOUS FOODS LISTED ABOVE. 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)
|
03/19/2015 | Follow-up |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not scaled to increments of 1 pound per square inch or smaller
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED FOOD THERMOMETER READING COOKING TEMPERATURES 20 DEGREES LESS THAN WHAT THEY ACTUALLY ARE. FOOD THERMOMETER SHALL BE CALIBRATED ACCORDING TO MANUFACTURER'S INSTRUCTIONS FOR ACCURACY. CALIBRATE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS. , OBSERVED FOOD THERMOMETER READING COOKING TEMPERATURES 20 DEGREES LESS THAN WHAT THEY ACTUALLY WERE. FOOD THERMOMETER SHALL BE CALIBRATED ACCORDING TO MANUFACTURER'S INSTRUCTIONS FOR ACCURACY. CALIBRATE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS. ,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT LETTUCE, SLICED TOMATOES, AND GUACAMOLE AT 44-47*F INSIDE REACH-IN COOLER BEHIND FRONT COUNTER. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED AT 41*F OR LESS FOR COLD HOLDING. KEEP PHF AT 41*F OR LESS FOR COLD HOLDING. FOLLOW UP WITHIN 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)
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03/11/2015 | Routine |
- Critical: Exclusions and Restrictions
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PERSON IN CHARGE DID NOT KNOW THE 5 SYMPTOMS/BIG 5 ILLNESSES. , CORRECTED BY EDUCATING THE PERSON IN CHARGE. A FOODBORNE ILLNESS POSTER PROVIDED.
- General violation description:
- 2-201.12 - The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if theFOOD EMPLOYEE is diagnosed with an infectious agent specified under 2-201.11(A)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED BROWN RESIDUE ON THE SHIELD OF ICE MACHINE.
- 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
|
09/03/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. AIR GAP PROVIDED FOR THE OVERHEAD SPRAYER OVER THE 3 COMPARTMENT SINK.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
04/17/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AIR GAP NOT PROVIDED FOR THE OVERHEAD SPRAYER OVER THE 3 COMPARTMENT SINK. ,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- DENTED CAN WERE OBSERVED IN THE DRY STORAGE AREA. , CORRECTED BY MOVING THEM FROM AMONG THE CANS THAT WERE TO BE USED. THEY WERE SET ASIDE TO BE SENT BACK TO THE SUPPLIER.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- 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
|
03/26/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- BEEF IS STORED INSIDE COOLER AND IS 39F. SLICED TOMATOES AND GUACAMOLE ARE 41F. BOTH SOUR CREAMS IN REACH-IN COOLER ARE 40F. 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)
|
10/07/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- CHLORINE SANITIZING SOLUTION WAS BETWEEN 50PPM AND 100PPM. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- BEEF INSIDE REACH-IN COOLER WAS 46F. SLICED TOMATOES WERE 43F,GUACOMOLE 45F, AND BOTH SOUR CREAMS 44F INSIDE REACH-IN NEAR COOKLINE. KEEP PHF(POTENTIALLY HAZARDOUS FOODS) FOR COLD HOLDING AT 41F 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)
|
09/30/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Comment:
- SANITIZING SOLUTION INSIDE 3-COMPARTMENT SINKS FOR CHLORINE SOLUTIONS WERE HIGHER THAN 100PPM. A CHLORINE SANITIZING SOLUTION SHALL BE BETWEEN 50PPM TO 100PPM WITH A MINIMUM WATER TEMPERATURE OF 75F. PROVIDE A CHLORINE SANITIZING SOLUTIION BETWEE 50PPM AND 100PPM. WILL VERIFY COMPLIANCE WITHIN 10 DAYS. ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- COOKED POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BEEF INSIDE REACH-IN COOLER NEAR PREP TABLE WAS 50F. SLICED TOMATOES WERE 44.6F, GUACAMOLE 44F,AND BOTH SOUR CREAMS 46F INSIDE REACH-IN NEAR COOK LINE. EXCEPT DURING PREPARATION,COOKING,COOLING,OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOODS(PHF), FOR COLD HOLDING NEED TO BE MAINTAINED AT 41F OR LESS. KEEP PHF FOR COLD HOLDING AT 41F OR LESS. WILL VERIFY CORRECTIONS WITHIN 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- THE HAND WASHING SINK ADJACENT TO COOKING GRILL HAD A SMALL BOWL INSIDE IT WHEN I WASHED MY HANDS. A HANDWASHING SINK MAY NOT BE USED FOR ANY OTHER PURPOSES OTHER THAN HAND WASHING. KEEP HAND WASHING SINK CLEAR AND NOT FOR DISH WASHING. WILL VERIFY CORRECTION WITHIN 10 DAYS. VIOLATION WAS CORRECTED AND BOWL WAS REMOVED. CORRECTED
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- A PLATE WAS LAYING INSIDE CASE OF BEANS LOCATED IN WALK-IN COOLER. DURING PAUSES IN FOOD PREPARATION OR DISPENSING, FOOD PREPARATION AND DISPENSING UTENSILS SHALL BE STORED WITH HANDLES ABOVE TOP OF FOOD WITHIN CONTAINER. PROVIDE UTENSIL WITH HANDLE AND REMOVE PLATE. WILL VERIFY CORRECTIONS AT NEXT INSPECTION.
- 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
|
09/25/2013 | Routine |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s) outsides of equipment
- Locations:
- kitchen Knife rack
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of the kitchen knife rack so that the chance of possible contaminations to the knifes is reduced when placing clean and sanitized knife back into this rack.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Front Service Counter Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located at the Front Service Counter to help encourage frequent and properly staff hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Remove any/all items from the interior bowl area of rear kitchen hand wash sink so that employees have easy and convenient access to perform hand wash activities.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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09/28/2012 | Routine |
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Locations:
- Dry storage area storage shelves
- Problems:
- Not durable Designed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Paint the single piece of untreated plywood located within the dry storage area. Simply paint with a high-gloss latex or epoxy type finish that will be durable for longer term usage.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue practice of piling various items on and in front of the kitchen hand wash sink so that this sink is easily accessible for frequent and proper staff hand wash activities.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
03/22/2012 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the main kitchen hand wash sink to allow staff to properly wash their hands as necessary.
- 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
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- As above, keep a working supply of paper hand towel located at the main kitchen hand wash sink to encourage frequent and PROPER employee hand washing throughout the day as required.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Reinstall the baffle filters located within the ventilation hood canopy so that the individual filters are properly installed in a vertical orientation. In this position, the filters will allow for the efficient and correct drainage of any accumulated greases from filters to collection trough.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area Bulk product bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Be sure to keep the handles of the product scoops OUT of the various bulk food ingredients. This practice will help to minimize the possibility of accidental bulk supply contaminations.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Remove items from within hand wash sink bowl and also from directly in front of the hand sink adjacent to the dish wash area. This sink MUST remain easily accessible for ease of staff use.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
09/30/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Locations:
- prep table Can opener blade
- Comment:
- CLEAN AND SANITIZE CAN OPENER BLADE AS NEEDED.
- 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- INSIDE OF ICE MACHINE BIN WAS OBSERVED IN CLEAN CONDITION. 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: Clean Sight/Touch-No Accum/Enc
- Locations:
- prep table Can opener blade
- Comment:
- CLEAN AND SANITIZE CAN OPENER BLADE AS NEEDED.,
- 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: Conveying sewage
- Comment:
- THE CONDENSATE PUMP SERVING THE WALK-IN COOLER CONDENSER UNIT NOW DISCHARGES TO A FLOOR SINK. ITEM CORRECTED.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Cooling
- Comment:
- POTENTIALLY HAZARDOUS FOOD ITEMS WERE COOLING IN SHALLOW PANS IN A BATH OF ICE WATER. CORRECTED
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Frequency Before Use After Cle
- Locations:
- 3-compartment sink(s), 3-compartment sink(s), 3-compartment sink(s), 3-compartment sink(s), 3-compartment sink(s)
- Comment:
- ONLY THE DISHES AND ITEMS THAT COULD BE IMMERSED IN THE SANITIZER SOLUTION COMPARTMENT WERE SANITIZED. LARGER ITEMS WERE MERELY WASHED AND RINSED. ALL FOOD CONTACT SURFACES NEED TO BE WASHED, RINSED AND SANITIZED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hot and cold holding
- Locations:
- walk-in cooler(s) cookline
- Comment:
- FRONT COLD FOOD HOLDING UNIT HAD SHREDDED CHEESE AND CUT TOMATOES AT 44 AND 47 F. BUCKET OF SALSA IN WALK-IN COOLER WAS 59 F. ALL POTENTIALLY HAZARDOUS FOODS KEPT COLD NEED TO BE 41 F OR BELOW. STORE FOODS AT 41 F OR BELOW.
- 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: Hot and cold holding
- Locations:
- walk-in cooler(s) cookline
- Comment:
- FRONT COLD FOOD HOLDING UNIT HAD SHREDDED CHEESE AND CUT TOMATOES AT 44 AND 47 F. BUCKET OF SALSA IN WALK-IN COOLER WAS 59 F. ALL POTENTIALLY HAZARDOUS FOODS KEPT COLD NEED TO BE 41 F OR BELOW. STORE FOODS AT 41 F OR BELOW.,
- 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: Package Integrity
- Comment:
- ONE DENTED CAN WAS OBSERVED ON THE CANNED FOOD STORAGE RACK. REJECT BADLY DENTED CANS AND SET ASIDE FOR CREDIT FROM SUPPLIER.
- 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: Package Integrity
- Comment:
- ONE DENTED CAN WAS OBSERVED ON THE CANNED FOOD STORAGE RACK. REJECT BADLY DENTED CANS AND SET ASIDE FOR CREDIT FROM SUPPLIER.,
- 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: Preventing Contamination from
- Comment:
- EMPLOYEES WERE NOT WEARING DISPOSABLE GLOVES OR UTILIZING UTENSILS TO HANDLE READY-TO-EAT FOOD ITEMS. CHANGE THIS PRACTICE SO THAT THERE IS NO BARE HAND CONTACT OF FOOD ITEMS.
- 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: Preventing Contamination from
- Comment:
- EMPLOYEES WERE NOT WEARING DISPOSABLE GLOVES OR UTILIZING UTENSILS TO HANDLE READY-TO-EAT FOOD ITEMS. CHANGE THIS PRACTICE SO THAT THERE IS NO BARE HAND CONTACT OF FOOD ITEMS.,
- 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: Warewashing Chem.San., Temp/pH
- Locations:
- 3-compartment sink(s) sanitize compartment
- Comment:
- SANITIZER CONCENTRATION IN SINK COMPARTMENT NOT MAINTAINED AT PROPER LEVEL BECAUSE FAUCET WAS KEPT RUNNING TO COMPENSATE FOR LOSS OF WATER FROM DRAIN. ESTABLISH PROPER CHLORINE CONCENTRATION OF 50-100 PPM CHLORINE AND PROVIDE A WATER-TIGHT STOPPER TO MAINTAIN WATER LEVEL.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Warewashing Chem.San., Temp/pH
- Locations:
- 3-compartment sink(s) sanitize compartment
- Comment:
- SANITIZER CONCENTRATION IN SINK COMPARTMENT NOT MAINTAINED AT PROPER LEVEL BECAUSE FAUCET WAS KEPT RUNNING TO COMPENSATE FOR LOSS OF WATER FROM DRAIN. ESTABLISH PROPER CHLORINE CONCENTRATION OF 50-100 PPM CHLORINE AND PROVIDE A WATER-TIGHT STOPPER TO MAINTAIN WATER LEVEL., ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: When to Wash
- Comment:
- KITCHEN EMPLOYEES WERE OBSERVED CHANGING GLOVES WITHOUT WASHING THEIR HANDS. INITIATE HAND WASHING PROCEDURES WHEN CALLED FOR AS ABOVE.
- 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
- Critical: When to Wash
- Comment:
- KITCHEN EMPLOYEES WERE OBSERVED CHANGING GLOVES WITHOUT WASHING THEIR HANDS. INITIATE HAND WASHING PROCEDURES WHEN CALLED FOR AS ABOVE.,
- 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
- Containers Identified with Com
- Comment:
- LARGE TUB OF POWDERED FOOD PRODUCT (FLOUR) NOT LABELLED. LABEL LARGE TUBS OF FOOD PRODUCT (FLOUR) WITH COMMON NAME IN ENGLISH.
- 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.
- Containers Identified with Com
- Comment:
- LARGE TUB OF POWDERED FOOD PRODUCT (FLOUR) NOT LABELLED. LABEL LARGE TUBS OF FOOD PRODUCT (FLOUR) WITH COMMON NAME IN ENGLISH.,
- 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.
- Cooling methods
- Comment:
- CONTAINERS OF MEAT IN SAUCE, CHICKEN SOUP, CHICKEN BREASTS AND CHICKEN SALSA WERE COOLING IN OPEN TUBS ON ICE BATHS. IMPLEMENT COOLING METHODS THAT FACILITATE MORE EFFECTIVE COOLING: - SEPARATE HOT FOOD PRODUCT INTO SMALLER QUANTITIES. - USE COOLING CONTAINERS THAT CONDUCT HEAT OUT EFFICIENTLY (I.E. NOT PLASTIC) - RAPID COOLING OF PRODUCT NEED NOT BE PERFORMED ON HOT FOODS UNTIL THEY CLOSER TO (BUT STILL ABOVE) THE UPPER LIMIT OF TEMPERATURE DANGER ZONE (135 F). - DO NOT OBSCURE ICE BATH SO THAT IT CANNOT BE NOTED WHEN ICE HAS MELTED AND NEEDS REPLENISHING.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Cooling methods
- Comment:
- CONTAINERS OF MEAT IN SAUCE, CHICKEN SOUP, CHICKEN BREASTS AND CHICKEN SALSA WERE COOLING IN OPEN TUBS ON ICE BATHS. IMPLEMENT COOLING METHODS THAT FACILITATE MORE EFFECTIVE COOLING: - SEPARATE HOT FOOD PRODUCT INTO SMALLER QUANTITIES. - USE COOLING CONTAINERS THAT CONDUCT HEAT OUT EFFICIENTLY (I.E. NOT PLASTIC) - RAPID COOLING OF PRODUCT NEED NOT BE PERFORMED ON HOT FOODS UNTIL THEY CLOSER TO (BUT STILL ABOVE) THE UPPER LIMIT OF TEMPERATURE DANGER ZONE (135 F). - DO NOT OBSCURE ICE BATH SO THAT IT CANNOT BE NOTED WHEN ICE HAS MELTED AND NEEDS REPLENISHING.,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Hand Drying Provision
- Comment:
- FRONT AND REAR HAND WASH SINKS IN KITCHEN DID NOT HAVE PAPER TOWELS. PROVIDE HAND DRYING PROVISION FOR THE FRONT AND REAR HAND WASH SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Hand Drying Provision
- Comment:
- FRONT AND REAR HAND WASH SINKS IN KITCHEN DID NOT HAVE PAPER TOWELS. PROVIDE HAND DRYING PROVISION FOR THE FRONT AND REAR HAND WASH SINKS.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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03/21/2011 | Routine Inspection |
- Critical:
- Comment:
- AT ABOUT 10:50 A.M. IN THE WALK IN COOLER, A CLOSED TUB OF COOKED RICE AND CLOSED TUBS OF COOKED CHICKEN WERE FOUND AT THE TEMPERATURES LISTED: COOKED RICE: 46 - 47 DEGREES F
- General violation description:
- 3-501.14 - COOKED CHICKEN: 44 DEGREES F. THE OPERATOR STATES THESE FOODS WERE COOKED AND COOLED YESTERDAY WITH THE COOLING BEGINNING AT ABOUT 7:00 P.M. PER THE OPERATOR, AN ICE BATH WAS USED. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE COOLED FROM 135 - 70 DEGREES F WITHIN 2 HOURS AND FROM 70 - 41 DEGREES F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: WHILE IN THE WALK IN COOLER, CONSIDER LEAVING THE FOOD UNCOVERED OR LOOSELY COVERED. CONSIDER COOLING THE RICE AND CHICKEN ON SHALLOW PANS WITH NO MORE THAN 2-3 INCHES OF PRODUCT.
- Critical:
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal Through approved Sanitary sewage system
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- A PLASTIC DRAIN TUBE FROM THE WALK IN COOLER CONDENSER UNIT WAS DIRECTED INTO A PLASTIC TUB SEATED ON THE BOTTOM SHELF OF A FOOD STORAGE RACK. THE BUCKET WAS OVER HALF FULL WITH WATER. WASTE WATER SHOULD BE CONVEYED FROM THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. DRAINAGE FROM THE CONDENSER SHOULD BE DIRECTED TO A FLOOR DRAIN OR SIMILAR RECEPTACLE. REROUTE THE DRAIN LINE FROM THE CONDENSER UNIT TO A FLOOR DRAIN, OR SIMILAR RECEPTACLE WITH AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THE DRAIN LINE AND THE RIM OF THE FLOOR DRAIN. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS. FURTHER EVALUATION BY THE HEALTH DEPARTMENT MAY BE NECESSARY TO DETERMINE OTHER ACCEPTABLE OPTIONS FOR COMPLIANCE WITH SECTION 5-402.13.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical:
- Comment:
- A BUILD UP OF SOIL WAS OBSERVED ALONG THE UPPER PLASTIC COMPONENT ABOVE THE ICE MAKER INSIDE THE ICE MACHINE. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER INCREASING HOW OFTEN THE INSIDE OF THE ICE MACHINE IS CLEANED.
- 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- A BUILD UP OF SOIL WAS OBSERVED ALONG THE UPPER PLASTIC COMPONENT ABOVE THE ICE MAKER INSIDE THE ICE MACHINE. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER INCREASING HOW OFTEN THE INSIDE OF THE ICE MACHINE IS CLEANED. ,
- 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: Conveying sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal Through approved Sanitary sewage system
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- A PLASTIC DRAIN TUBE FROM THE WALK IN COOLER CONDENSER UNIT WAS DIRECTED INTO A PLASTIC TUB SEATED ON THE BOTTOM SHELF OF A FOOD STORAGE RACK. THE BUCKET WAS OVER HALF FULL WITH WATER. WASTE WATER SHOULD BE CONVEYED FROM THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. DRAINAGE FROM THE CONDENSER SHOULD BE DIRECTED TO A FLOOR DRAIN OR SIMILAR RECEPTACLE. REROUTE THE DRAIN LINE FROM THE CONDENSER UNIT TO A FLOOR DRAIN, OR SIMILAR RECEPTACLE WITH AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THE DRAIN LINE AND THE RIM OF THE FLOOR DRAIN. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS. FURTHER EVALUATION BY THE HEALTH DEPARTMENT MAY BE NECESSARY TO DETERMINE OTHER ACCEPTABLE OPTIONS FOR COMPLIANCE WITH SECTION 5-402.13. ,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Cooling
- Comment:
- AT ABOUT 10:50 A.M. IN THE WALK IN COOLER, A CLOSED TUB OF COOKED RICE AND CLOSED TUBS OF COOKED CHICKEN WERE FOUND AT THE TEMPERATURES LISTED: COOKED RICE: 46 - 47 DEGREES F
- General violation description:
- 3-501.14 - COOKED CHICKEN: 44 DEGREES F. THE OPERATOR STATES THESE FOODS WERE COOKED AND COOLED YESTERDAY WITH THE COOLING BEGINNING AT ABOUT 7:00 P.M. PER THE OPERATOR, AN ICE BATH WAS USED. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE COOLED FROM 135 - 70 DEGREES F WITHIN 2 HOURS AND FROM 70 - 41 DEGREES F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: WHILE IN THE WALK IN COOLER, CONSIDER LEAVING THE FOOD UNCOVERED OR LOOSELY COVERED. CONSIDER COOLING THE RICE AND CHICKEN ON SHALLOW PANS WITH NO MORE THAN 2-3 INCHES OF PRODUCT. ,
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09/14/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF BOTH DRAIN LINES FROM THE BEVERAGE DISPENSER/ICE BIN AND THE RIM OF THE DRAIN CUP BELOW. THE AIR GAP WAS CREATED BY SECURING BOTH LINES TO THE WALL WITH A LARGE WHITE CLAMP WITH FASTENERS. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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05/19/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE FOLLOWING AIR GAP VIOLATIONS WERE OBSERVED: 1. THE END OF THE DRAIN LINE (WITH BLACK TAPE) FROM THE BEVERAGE DISPENSER/ICE BIN WAS FOUND AT/BELOW THE RIM OF THE FLOOR DRAIN CUP BELOW. 2. THE END OF THE RIBBED DRAIN TUBE FROM THE ICE MACHINE WAS FOUND BELOW THE RIM OF THE ROUND FLOOR DRAIN BELOW. PROVIDE AIR GAPS OF AT LEAST 1 INCH BETWEEN THE ENDS OF THESE DRAIN LINES AND THE RIMS OF THE FLOOR DRAINS BELOW EACH UNIT. ENSURE THAT THE MEANS USED TO CREATE THE AIR GAPS WILL RESULT IN A PERMANENT FIX. THIS IS A REPEAT CRITICAL VIOLATION. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE FOLLOWING AIR GAP VIOLATIONS WERE OBSERVED: 1. THE END OF THE DRAIN LINE (WITH BLACK TAPE) FROM THE BEVERAGE DISPENSER/ICE BIN WAS FOUND AT/BELOW THE RIM OF THE FLOOR DRAIN CUP BELOW. 2. THE END OF THE RIBBED DRAIN TUBE FROM THE ICE MACHINE WAS FOUND BELOW THE RIM OF THE ROUND FLOOR DRAIN BELOW. PROVIDE AIR GAPS OF AT LEAST 1 INCH BETWEEN THE ENDS OF THESE DRAIN LINES AND THE RIMS OF THE FLOOR DRAINS BELOW EACH UNIT. ENSURE THAT THE MEANS USED TO CREATE THE AIR GAPS WILL RESULT IN A PERMANENT FIX. THIS IS A REPEAT CRITICAL VIOLATION. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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02/09/2010 | Routine Inspection |
- Critical: Handwashing Sinks, Number
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE KITCHEN HAND SINK (NEAREST THE ICE MACHINE) WAS OBSERVED DISPENSING BOTH HOT AND COLD WATER. WATER TEMPERATURES WERE: HOT: 101 DEGREES F AND COLD: 54 DEGREES F. NO LEAKS WERE OBSERVED FROM THE WATER SUPPLY LINES OR DRAIN LINES. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
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12/18/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Angelinas Mexican Restaurant, 8425 Allen Road, Allen Park, MI 48101 »