- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected Observed at follow up inspection the deli slicer and microwave have been cleaned. Both are cleaned and sanitized daily.
- 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
|
02/05/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food contact surfaces and nonfood contact surfaces must be cleaned to sigh and touch. Observed 1. Deli slicer and can opener with dried food debris 2. Microwave with dried food debris as well. Clean equipment more frequently so that debris does not accumulate. Can opener cleaned at time of inspection. Will re-inspect in 10 days to ensure deli slicer is properly 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- Cookline Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Intake and exhaust ducts must be cleaned and filters changed to not be a source of contamination. Observed filters at grill to be greasy and have an accumulation of grime. Increase cleaning frequency to avoid possible contamination of food.
- 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 and Restri
- Items:
- Physical facilities/structures fan(s)
- Locations:
- walk-in cooler(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Physical facilities must be cleaned as often as necessary to avoid accumulation of dirt and debris. Observed fans and ceiling of walk in cooler to have dust and debris on the surfaces. Increase cleaning frequency.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Cookline
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light bulbs must be shielded where food is exposed. Observed light shield over grill, cracked. Replace light shield to avoid glass or pieces of the shielding from falling into food.
- 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
|
01/16/2015 | Routine |
- Critical: Good Repair and Calibration
- Comment:
- Observed at time of inspection calibrated thermometer provided. 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.
|
09/03/2014 | Follow-up |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not scaled to increments of 1 pound per square inch or smaller
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed at time of inspection two thermometers that were reading 160 F and 60F respectively in 32 F ice water. Correct by calibrating. Correct immediately a follow up will occur in about 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed in kitchen employees drinking from beverage containers that did not have two degrees of separation from hand contact surface to mouth contact surface. Beverages consumed in kitchen must have two degrees of separation from where the mouth and hand are coming in contact with the glass to prevent cross contamination. Either a lid and a straw or a lid and a handle. Correct by reminding employees and enforcing. A follow up will occur at the next routine inspection.
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed at time of inspection employees were cooking/preparing food without a hair net/restraint. Correct by reminding employees that anyone preparing or cooking food must be wearing a hair restraint (net/hat) and enforcing. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- Observed at time of inspection can opener blade is dull and is in need of sharpening or replacing. Can opener blades that are dull can cause shards of metal to enter food. Correct as soon as possible. A follow up will occur at the next routine inspection.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection filter in hood have build up of dust/grease, drain near wait station at bar has build up of residue/bio film, lots of trash/debris under ice machine, in bar cooler line there is a small about of standing water. Correct by cleaning non food contact surfaces at a frequency able to prevent the build up of dirt,debris and food particles. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/08/2014 | Routine |
| No violation noted during this evaluation. | 12/12/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHWASHER IS NOT DISPENSING SANITIZER AFTER MANY RUNS.......OPERATOR CALLED SERVICE MAINTAIN 50-100PPM SANITIZER DISPENSING .......SANITIZE ALL UTENSILS AND EQUIPMENT WASHED EARLIER MANUELLY OR AFTER REPAIR SINCE SERVICE ARRIVED AT END OF INSPECTION
- 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
|
12/03/2013 | Routine |
| No violation noted during this evaluation. | 06/12/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWELING AT BAR HANDWASH SINK
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT BAR HANDWASH SINK
- 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)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS ON BOTTOM SHELVING SEPARATE FROM OTHER FOODS.......RAW EGGS OBSERVED ON 2ND SHELF OVER BUTTER IN WALK IN 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED CHICKEN FILLET WAS RECORDED AT 52F ,,,,,,,THERE WAS ONLY 4 LAYING FLAT ON METAL TRAY WHICH WAS APPARENTLY NOT IN GOOD CONTACT WITH ICE HOLDING CONTAINERS TO HOLD THE CHICKEN AT THE REQUIRED 41F OR BELOW.........IN THIS SITUATION OPERATOR MUST BE SURE THE ICE BELOW IS IN FULL CONTACT WITH THE CONTAINER ABOVE HOLDING THE CHICKEN FILLET TO MAINTAIN THE POTENTIALLY HAZARDOUS CHICKEN AT THE REQUIERED 41F OR BELOW. VEAL FILLETS FULLY STACKED ON TRAY WAS AT 56F........VEAL FILLETS WELL ABOVE THE SURFACE OF TRAY , WHERE ICE WAS INTENDED TO MAINTAIN TEMPERATURE AT 41F IN ABOVE SITUATION WITH THE VEAL ....THERE WERTE TOO MANY LAYERS OF VEAL TO EVER ACHIEVE THE 41F OR BELOW EXCPT THE VERY BOTTOM LAYER........THE TOP LAYERS WERE ABOVE 56F AND THE MIDDLE OF THE PACK WAS RECORDED AT 56F WHICH IS NOT NEAR THE REQUIRED 41F OR BELOW. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F 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: 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:
- ENSURE FOOD HANDLERS USE UTENSILS, CLEAN TISSUE , AND OR GLOVES WHEN HANDLING READY TO EAT FOODS........NO BARE HAND CONTACT WITH READY TO EAT FOOD SUCH AS CUTTING COOKED BREAD AS OBSERVED
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED...... NO DATES OBSERVED ON 2 BAGGIES OF SOFT CHEESE( BLU CHEESE CRUMPLE) ,, ,,,,,,CONTAINER OF BEAN SOUP, AND MANY CONTAINERS OF COOKED PASTA
- 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
|
06/07/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ACCUMULATED AROUND THE BLADE GUARD OF THE DELI SLICER. FOOD-CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN. CLEAN NOW AND AFTER EACH USE. CORRECTED AT TIME OF INSPECTION BY DISMANTLING THE DELI SLICER FOR CLEANING.
- 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
|
12/18/2012 | Routine |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s) food contaminated by
- Locations:
- shelving
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- CORRECTED-SAUCE REMOVED FOR USE FROM FACILITY., A DENTED CAN OF TOMATO SAUCE FOUND ON SHELF IN KITCHEN. ALL FOODS SHALL BE IN SOUND CONDITION FOR SAFE CONSUMPTION. DISCARD CAN OF SAUCE IMMEDIATELY.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Ready-to-Eat Food, Date Markin
- 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:
- ITEMS MARKED TODAY. STAFF TRAINING TO STRESS IMPORTANCE OF DATE MARKING ALL REQUIRED ITEMS., SLICED MELON AND CUT TOMATO IN WALK IN COOLER WITHOUT DATE MARKING. ALL REQUIRED ITEMS SHALL BE PROPERLY MARKED TO ELIMINATE BACTERIAL GROWTH AT COOLER TEMPERATURES. MARK ITEMS IMMEDIATELY AND TRAIN STAFF ON DATE MARKING REQUIREMENTS IMMEDIATELY.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CORRECTED-75 PPM OF CHLORINE REGISTERED ON TEST STRIP AND SERVICE MAN CALLED TO ASSURE NO PROBLEMS OCCUR IN THE FUTURE. , NO CHLORINE SANITIZER REGISTERING ON TEST STRIPS. ALL DISH MACHINES SHALL BE PROPERLY FUNCTIONING AND RUNNING AT ALL TIMES. REPAIR DISH MACHINE IMMEDIATELY/PLACE SERVICE CALL IMMEDIATELY FOR REPAIR TO HAVE MACHINE SANITIZE PROPERLY.
- 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
|
06/26/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/17/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- INTERIOR OF ICE MACHINE IS CLEAN TO SIGHT AND TOUCH. 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
|
05/10/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) bar
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE HAS SOME MOLD GROWTH ALONG BOTTOM EDGE OF INTERIOR GUARD. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE AND SANITIZE INTERIOR OF ICE MACHINE. COMPLETE RISK CONTROL PLAN PRIOR TO FOLLOW UP.,
- 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
|
04/27/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- 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
- Cleaning, Frequency/Restrictio
- Comment:
- FLOORING CLEANED., CEILING VENTS CLEANED.
- 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.
|
11/09/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) bar
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR SURFACE OF ICE MACHINE SOILED BEHIND FRONT PANEL AND AT ICE CHUTE BEHIND INTERIOR SPLASH GUARD.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) POOLED LIQUID INSIDE BAR BEER COOLER SURROUNDING KEGS. 2) FAN GUARDS INSIDE THE WALK-IN COOLER - CORRECTED - CLEANED 3) MICROWAVE OVEN IN KITCHEN
- 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
- Locations:
- Cookline Ventilation hood filters
- Problems:
- Not clean
- Corrections:
- 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
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) CEILING VENT INSIDE EMPLOYEE RESTROOM 2) FLOORING IN LINEN STORAGE AREA AND EMPLOYEE RESTROOM, ,
- 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.
|
10/28/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- POTENTIALLY HAZARDOUS FOODS ARE LABELED WITH USE-BY DATE. 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
|
05/06/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Antonios In The Park, 15117 Kercheval, Grosse Pointe Park, MI 48230 »