Archies Restaurant, 30471 Plymouth, Livonia, MI 48150 - inspection findings and violations

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Business Info

Restaurant name: ARCHIES RESTAURANT
Address: 30471 Plymouth, Livonia, MI 48150
Permit #: 031000
Non-smoking facility: No
Last inspection: 03/16/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 03/16/2015Follow-up
  • Critical: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed fruit flies in pop gun holders at the bar. Pests must be eliminated. Contact a licensed pest control operator. Clean pop gun holders and floor drains to eliminate harborage areas.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed dusty ceiling vents and tiles in the kitchen. Facilites must be kept clean. Clean to sight and touch as needed.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed heavy ice build-up in the walk-in freezer. Equipment must be maintained. Defrost the freezer to remove the ice.
    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:
    Keep clean.
    Comment:
    Observed greasy fryers behind the panel doors. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a weekly basis.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no thermometer in the salad cooler. Conspicuous thermometers must be provided in all food coolers. A conspicuous thermometer was provided in my presence. Violation corrected.
    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)
 03/04/2015Routine
  • Critical: Before Use After Cleaning
    Comment:
    Observed dish machine used to sanitize utensils. Corrected
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Cleaning Procedure
    Comment:
    Observed proper hand washing at correct times. 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: Preventing Contamination from
    Comment:
    Observed gloves worn for ready to eat foods. Risk control plan provided. Corrected
    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: When to Wash
    Comment:
    Observed employees using hand sinks and washing with soap for over 20 seconds. Corrected
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Effectiveness
    Comment:
    Observed hats worn when preparing food. Corrected
    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
  • System Maintained in Good Repa
    Comment:
    Observed toilet working in employee restroom. Corrected
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 10/07/2014Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    Observed employees rinsing off and cleaning items like knives, pans and cheese grader in last compartment of 3 compartment sink without sanitizer. All food contact surfaces, utensils, pans etc must be sanitized. Set up 3 compartment sink correctly with sanitizer as last step or use dish machine to sanitize all utensils and wares. Correct immediately,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • 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 prep line employees just rinsing hands in 3 compartment sink and cook line employee not washing hands for at least 20 seconds. Employees must use hand sinks to wash hand for at least 20 seconds with soap then dry hands with paper towels. Train employees on how to wash hands. Correct immediately,
    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: 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 prep employee cutting and preparing cold slaw/cabbage with bare hands. Employees must use tongs, gloves, or deli tissue when handling ready to eat foods. Train employees to now touch ready to eat foods with bare hands. Correct immediately Repeat violation. Fill out risk control plan by follow up inspection. ,
    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: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Observed dish washer not washing hand from dirty to clean utensils. Observed cook line and prep area employee not washing hands before glove use. Observed front desk person not washing hands after licking hand after handling money. Employees must wash hands when soiled, before glove use, after touching body parts, after changing tasks etc. Train employees on when to wash hands. Correct immediately,
    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
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    Observed employees preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately,
    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
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed toilet in employee restroom not working and in repair. Plumbing system must be maintained. Fix toilet. Correct immediately,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 09/25/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY HOLDING AT 41F IN MAKE TABLE COOLER.
    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 BY USING GLOVES FOR RTE FOOD.
    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
03/20/2014Follow-up
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly
    Comment:
    OBSERVED HAM (WHOLE HAMS) COOLING IN WALK-IN COOLER AT 80F-109F. CUT INTO THINNER PORTIONS TO ALLOW RAPID COOLING. , CORRECTED. THE HAMS HAD BEEN COOLING FOR APPROXIMATELY 2 HOURS AND WERE CUT THINNGER DURING INSPECTION AND PUT INTO THE FREEZER TO RAPID COOL.
    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
  • Critical: Non-Continuous Cooking of Raw
    Comment:
    OBSERVED PAR-COOKED ROAST BEEF NOT LABELED. ALWAYS LABEL. , CORRECTED BY LABELING.
    General violation description:
    3-401.14 - Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IN THE MAKE TABLE ALL FOOD WAS ABOVE 41F. CUT TOMATOES WERE 49F & 50F, BOILED EGGS 50F
    General violation description:
    3-501.16 - HAM, CUT LETTUCE, SOUR CREAM AND CUCUMBER SAUCE, CHICK PEAS, TURKEY DELI ALL AT 47F-49F. FETA CHEESE AT 47F. HOLD AT OR BELOW 41F. DISPOSE OF ANY ABOVE NOTED FOOD WITHIN 4 HOURS OF GOING OVER 41F IF NOT SOLD. CLEAN THE PALNS BEFORE RE-USING WITHIN THE 4 HOUR TIME (COLD WELL PANS). ,
  • 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 COOKS HANDLING TOAST AND MAKING SANDWICHES WITH BARE HANDS. USE GLOVES OR EFFECTIVE UTENSILS.,
    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
  • Equipment and utensils
    Items:
    Equipment and utensil(s)
    Problems:
    Not durable
    Corrections:
    Repair/replace to be durable under normal use.
    Comment:
    OBSERVED FOOD BEING HOT HELD IN STEAM TABLE IN A BUTTER/MARGARINE TYPE OF SINGLE USE CONTAINER. USE STAINLESS STEEL OR OTHER APPROVED CONATINER, HEAT RESISITANT TO PREVENT MIGRATION OF CONTAMINATES INTO FOOD. MUST BE DURABLE., CORRECTED BY USING HEAT RESISTANT CONTAINER.
    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.
 03/11/2014Routine
  • Critical: Cooling Methods
    Comment:
    LETTUCE IN WALK IN COOLER IS NOW STORED IN SMALLER CONTAINERS AND WAS MEASURED BETWEEN 37-41 F.
    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
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed lettuce in prep cooler was at 41 F. Corrected. No other potently hazardous food was in this cooler. 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)
 10/30/2013Follow-up
  • Critical: Characteristics
    Comment:
    OBSERVED BREAD STORED IN BROWN PAPER BAGS THAT THEY ARE DELIVERED IN. (SINGLE USE ONLY) CORRECTED.
    General violation description:
    4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
  • Critical: Consumption of Animal Foods th
    Comment:
    EGGS ON THE CHILDREN'S MENU ARE NOW COOKED ALL THE WAY THROUGH ALWAYS. THE SENIOR MENU NOW HAS A CONSUMER ADVISORY FOR THEIR HAMBURGER. CORRECTED
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Controlling Pests
    Comment:
    OBSERVED NO DRAIN FLIES AT BAR FLOOR DRAIN OR IN RESTAURANT. WHEN ASKED EMPLOYEE STATED A PEST CONTROL PROVIDED CAME OUT TO SPRAY AND THEY ARE NOW ROUTINELY SANITIZING DRAIN. CORRECTED.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Cooling Methods
    Comment:
    LETTUCE WAS WASHED AND PREPEND AROUND 10:00-11 AM THEN PLACED IN WALK IN COOLER THEN DURING LUNCH RUSH LETTUCE WAS PLACED IN WAITRESS PREP COOLER BETWEEN 11:00-12:00 LETTUCE WAS 41 F IN PREP COOLER AROUND EDGES BUT INCREASED TO 50 F IN MIDDLE OF CONTAINER. PREP COOLER NOT CAPABLE OF RAPID CHILLING LETTUCE WHEN LETTUCE IN THE WALK IN COOLER WAS CHECKED IT WAS AT 45-48 F IT WAS HELD IN A LARGE METAL BOWEL. HOLD LETTUCE IN SMALL SHALLOW METAL CONTAINERS TO ALLOW FOR RAPID COOLING IN WALK IN AS WELL AS OTHER METHODS TO ASSIST COOLING MAKE SURE LETTUCE IS REACHING 41 F BEFORE PLACING IN PREP COOLER CORRECT IMMEDIATELY WILL FOLLOW UP IN ABOUT 10 DAYS.,
    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
  • Critical: Handwashing Sink, Installation
    Comment:
    HOT WATER HANDLE AT HAND SINK AT BACK BAR HAS BEEN FIXED AND PROVIDED'S SUFFICIENT HOT WATER, THE HAND WASH SINK AT THE BAR ALSO PRODUCES SUFFICIENT HOT WATER. CORRECTED
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED MILK IN REACH IN AT 38 F IN PULL OUT COOLER, UNDER STOVE: FISH AT 41 F CHICKEN AT 39 THESE COOLERS ARE CORRECTED. ALSO OBSERVED TOMATO'S AND COLE SLAW AT WAITRESS STATION PREP COOLER AT 44-48 F WHEN CHECKED EARLIER IN INSPECTION THEY WERE AT 41 F LETTUCE IN THE SAME PREP COOLER RANGED FROM 41 F- 50 F AROUND THE EDGES IT WAS 41 F IN THE CENTER IT WAS 50 F ALL POTENTIALLY HAZARDOUS COLD HELD FOOD MUST BE HELD AT 41 F OR BELOW CORRECT IMMEDIATELY FOLLOW UP IN ABOUT 10 DAYS DISCARD ANY COLD HELD FOOD OUT OF TEMP FOR MORE THEN 4 HOURS.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED IN HOT HOLDER MASHED POTATO'S 155 F, STUFFING 155 F NO CHICKEN OBSERVED IN HOT HOLDER. CORRECTED
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Using a Handwashing Sink
    Comment:
    OBSERVED ALL HAND WASH SINKS FREE AND ACCESSIBLE.
    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)
  • Critical: When to Wash
    Comment:
    OBSERVED EMPLOYEES WASHING HANDS AFTER TOUCHING CONTAMINATED SURFACES, BEFORE PUTTING ON NEW GLOVES, AND AFTER HANDLING DIRTY DISHES. CORRECTED.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Critical: Where to Wash
    Comment:
    OBSERVED NO EMPLOYEES WASHING HANDS AT HAND SINK. CORRECTED
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
 10/03/2013Follow-up
  • Critical: Characteristics
    Items:
    Single-service/use articles
    Corrections:
    Provide safe, approved materials.
    Comment:
    Observed: Bread stored in black trash bag, Correct: store bread in food safe containers. Correct as soon as possible.,
    General violation description:
    4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed Eggs on the children's menu and hamburger on the senior menu were not identified on the menu as being offered in an under cooked state. A disclosure is required for all foods offered for service that are not fully cooked. Provide a disclosure for these menu items. Correct as soon as possible. will follow up within 10 days. ,
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Controlling Pests
    Items:
    Pest(s) flies
    Locations:
    bar sink
    Problems:
    Not performed
    Corrections:
    Remove pests from facility.
    Comment:
    Observed: Drain flies under the bar area at the floor sink. The presence of pests must be controlled. Eliminate drain flies by cleaning the area, including drain bowl and drain, eliminating standing water etc. Begin corrective steps immediately. Will follow up in about 10 days.,
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly
    Comment:
    Observed: Lettuce was washed and cut in the morning then put in the walk in cooler and in the reach in cooler at the hand wash station. The lettuce in prep cooler was at 67-68 F, This cooler is not capable of rapidly bringing food temperatures form 68 F to 41 F Put all of the salad mix in the walk in cooler. Use shallow pans. and any other methods necessary to rapidly cool foods. Rapid cooling methods must be used. correct immediately. , ,
    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
  • Critical: Handwashing Sink, Installation
    Items:
    Handwashing facility
    Locations:
    hand wash sink(s)
    Problems:
    Lack of hot water
    Corrections:
    Provide hot water.
    Comment:
    Observed the hot water handle on back hand sink was not functioning. The hand sink by the bar area was not providing sufficient hot water. The hand wash sinks must be able to provide water at least 100 F. Repair sinks to provide hot water. Correct as soon as possible will follow up in about 10 days.,
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed: Milk at reach in cooler at 45.8 F and cheese in pull out cooler under stove at 44 F. Correct: Hold all food at 41 F or below and discard any that was not at temperature for longer then 6 hours. Correct immediately., ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    Observed: chicken held at 128 F and Mashed potatoes at 128 F in reach in hot holder. Correct by: holding hot food at 135 F and discarding food that was not at temperature for longer then 4 hours. Correct immediately. ,
    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:
    hand wash sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    Observed sanitizer bucket and cloth in hand wash sink. Correct: remove bucket form hand wash sink. Correct as soon as possible.,
    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)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Observed: Employees did not wash hands after touching contaminated surfaces like apron, going to handle clean dishes after touching dirty dishes and in between changing gloves. Correct: Have employees wash hands before handling food or changing gloves. Correct immediately. ,
    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: Where to Wash
    Items:
    Employee washed/rinsed hands
    Locations:
    3-compartment sink(s)
    Problems:
    In three compartment sink
    Corrections:
    Hands shall be washed in handsink(s) only.
    Comment:
    Observed an employee washing his hands at the 3 compartment sink. All hand washing must be done at a hand sink and may not be done at prep or ware washing sinks. Remind employees to use hand sinks for hand washing correct immediately will follow up in about 10 days.,
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Covering Receptacles
    Items:
    Waste container(s)/container(s)
    Locations:
    dumpster(s)
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    Observed dumpster side door open: correct: keep closed, correct as soon as possible.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Mops were sitting in empty mop buckets in the boiler room. Hang mops to dry after use. correct as soon as possible.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s) in ladies restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no covered waist can in the women's or unisex employee restroom. A covered trash receptacle is required in bathrooms for females for the disposal of sanitary napkins. Provide a covered trash can in employee and women's restroom, correct as soon as possible, follow up at next inspection.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 09/09/2013Routine
  • Duties of Person in Charge
    Items:
    Person-in-charge
    Locations:
    Employee(s) food prep area
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    i.) Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. i.) CORRECTION MADE: Following instruction, Observed the Employees present: Are aware of the names of the big 5, Are aware of the associated five illness symptoms, Are aware of their associated restrictions and Are aware of the means to remove these restrictions. ii.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and " " for REHEATED FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours DATE Marking cooled foods 41*F & less, discarding after 6 days. TIME Marking foods
 09/26/2012Routine
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    back kitchen area wait station work area
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Observed wiping cloth stored in soap and too much bleach. The soap raises the Ph reducing the sanitizer effective of the bleach. Provide a mild bleach sanitizer solution for wiping cloth storage. Use chlorine chemical test strips to assure strength of sanitizer does not exceed 150 PPM and does not fall below: - Sanitizing in place equipment @ 100 p.p.m. - Wiping cloth wet storage @ 100 p.p.m. - 3 rd compartment sanitize sink @ 50 p.p.m. - Dish wash machine @ 25 p.p.m. for a final rinse temperature @ 120*F. Note: 100 p.p.m. chlorine sanitizer solution equivalent to "1 teaspoon liquid chlorine bleach" added to "1 gallon of water".
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    front wait station work area
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    Observed the beverage station ice bin lid is missing
    General violation description:
    3-305.11 - provide a durable, non-absorbent, protective cover to safe guard the stored ice from air borne debris, splash or dust and possible coughs & sneezes. CORRECTION MADE: Observed a plastic tray use as a durable, non-absorbent, protective cover for the ice bin.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) dry
    Locations:
    Grill line food prep area
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Observed dry cloths in-use for wiping counters and used under cutting boards
    General violation description:
    3-304.14 - use wet wiping cloths from chemical sanitizer storage where its kept in between uses for wiping counters and as used under cutting boards.
 03/15/2012Routine Inspection
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
    Locations:
    Grill line storage area
    Problems:
    Without time control mark Indicating time that is 4 hours past removal from temperature control
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    OBSERVED NO TIME MARKING ON THE PARTIALLY FILLED CONTAINERS OF: i.) SAUSAGE COOKED ( 1/2 PAN) @ 90*F ii.) RAW EGGS (~7-DOZEN) @ 60*F PLACED ON THE COUNTER @ 8 AM STATES THE COOK. MARK TIME TO INDICATE WHEN POTENTIALLY HAZARDOUS FOODS REMOVED FROM TEMPERATURE CONTROL TO DISCARD AFTER 4 HOURS
    General violation description:
    3-501.19 - 6 HOURS IF PRODUCT DOES NOT EXCEED 70*F. CORRECTION MADE: Observed a written procedure, Time as a public health control to limit organisms of public health concern for working supply: Cooked sausage (container 1/3 filled) - Cooked sausage : 7:30 AM out / 11:30 AM discard. Raw eggs (2 flats ~ 5 dozen) - Raw eggs: 7 AM out / 11 AM discard if above 70*F, otherwise marked for 1 PM discard. Refrigerated sandwich prep station: - Tomato slices: 11 AM out / 3 PM discard if above 70*F, otherwise marked for 5 PM discard. - Feta cheese: 11 AM out / 3 PM discard if above 70*F, otherwise marked for 5 PM discard.
  • Covering receptacles
    Items:
    Waste container(s)/container(s) outside dumpsters
    Locations:
    Storage area storage area
    Problems:
    Not covered
    Corrections:
    Keep covered.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
 08/24/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    kitchen ice machine
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed pink mold residue on the inside deflector edge. Correction Made: Observed the ice machine has been cleaned and sanitized at time of inspection.
    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 Freq.,Food Contact Su
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
    Locations:
    beverage dispenser pop nozzles
    Problems:
    Not cleaned At least every 24 hours
    Corrections:
    Clean as specified above.
    Comment:
    CORRECTION MADE: OBSERVED THROUGH MANAGER INTERVIEW THE FREQUENCY OF CLEANING AND SANITIZING OF THE NOZZLES, THE DEFUSERS AND THE INTERIOR FOUNTAIN HEAD OPENINGS WILL BE PERFORMED ONCE EACH DAY RATHER THAN ONCE A WEEK.
    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
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Equipment components door
    Problems:
    Greasy
    Corrections:
    Keep clean.
    Comment:
    Observed food soil residue on the door panels and light switch covers
    General violation description:
    6-501.12 - keep clean with increase frequency.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    employee restroom Hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Correction Made: Observed needed hand-wash signage posted at each hand-wash basin.
    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.
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s) in ladies restroom
    Locations:
    employee restroom Trash bin
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 02/03/2011Routine Inspection
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    CORRECTED. DISH MACHINE REPAIRED & PROVIDING 50 TO 100PPM CHLORINE.
    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
 08/17/2010Follow-up
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    DISH MACHINE AT 0PPM CHLORINE SANITIZER. FOOD CONTACT SURFACES MUST BE SANITIZED WITH CHLORINE AT 50 TO 100PPM. REPAIR DISH MACHINE TO PROVIDE BETWEEN 50 TO 100PPM AT ALL TIMES TO PROPERLY SANITIZE FOOD EQUIPMENT. ,
    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
 08/05/2010Routine 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:
    REACH-IN PREP AT COOKLINE HAD 2 TRAYS OF RAW EGGS ABOVE READY TO EAT FOODS. WALK-IN COOLER HAD TWO BOXES OF WHOLE FULLY COOKED HAM UNDER RAW BURGER / BEEF. STORE RAW ANIMAL PRODUCT BELOW AND AWAY FROM READY TO EAT FOODS. , CORRECTED. TRAYS OF RAW EGGS MOVED BACK TO WALK-IN COOLER. HAMS MOVED UP WITH READY TO EAT FOODS.
    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
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE COVER FOR GARBAGE CAN IN UNISEX EMPLOYEE RESTROOM AND IN PUBLIC WOMEN'S RESTROOM.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 02/16/2010Routine Inspection
  • Critical: Cooling
    Items:
    Food item(s) received
    Problems:
    Not cooled to 41 degrees f with in 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    COOKLINE MAIN PREP COOLER HAD SLICED TURKEY 47F, SLICED HAM 46F, TUNA SALAD 46F, AND TOP HAD SLICED TOMATOES 50F, DICED TOMATOES 46F. PERSON IN CHARGE STATED ALL ITEMS JUST SLICED OR MADE THIS MORNING. EXPLAINED THAT ITEMS MUST BE 41F OR BELOW BEFORE BEING PUT IN A PREP COOLER. SUGGESTED PUTTING TUNA CANS AND MAYO IN COOLER BEFORE PREPPING TO AVOID HAVING TO COOL. ,
    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: System Maintained in Good Repa
    Items:
    Plumbing system water line(s)
    Problems:
    Not repaired according to law
    Corrections:
    Repair according to law.
    Comment:
    FRONT AREA BY CASHIER HAD HOT WATER NOT WORKING AT HANDSINK. WAITSTATION AREA WITH SALAD BAR PREP COOLER HAD HANDSINK WITH COLD WATER NOT WORKING. REPAIR TO PROVIDE RUNNING WATER AT BOTH HANDSINKS. ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands Between raw and ready to eat foods
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED ONE COOK HANDLE RAW CRACKED EGGS IN BOWL, THEN WASH GLOVED HANDS AT HANDSINK AND PROCEED TO HANDLE READY TO EAT FOODS (PICKLES). MUST REMOVE GLOVES AFTER HANDLING RAW ANIMAL PRODUCT OR ANY CONTAMINATION, WASH HANDS FOR 20 SECONDS AND DRY WITH PAPER TOWEL, THEN PUT ON NEW GLOVES TO HANDLE READY TO EAT FOODS.,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    COOKLINE HOOD AREAS DUSTY. CLEAN.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PAPER TOWEL NOT READILY ACCESSIBLE AT COOKLINE HANDSINIKS. PROVIDE PAPER TOWEL DIRECTLY AT HANDSINKS AT ALL TIMES SO EMPLOYEES CAN PROPERLY DRY HANDS AND ALSO NOT CONTAMINATE FOOD BY REACHING OVER TO ACCESS PAPER TOWEL.
    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
    Corrections:
    Provide.
    Comment:
    PROVIDE HANDWASH SIGN IN WOMEN'S RESTROOM.
    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.
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE COVERED GARBAGE CAN IN EMPLOYEE AND WOMENS RESTROOMS.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 08/10/2009Routine Inspection

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