- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Nested on top each other
- Corrections:
- Do not nest pans.
- Comment:
- OBSERVED PANS OF BAKED CHICKEN AND RIBS BEING STORED ON RACK IN WALK-IN COOLER TO COOL. PANS WERE COVERED WITH PLASTIC WHICH SHOWED CONDENSATION FROM THE HOT FOOD, AND WERE STACKED VERY CLOSELY TOGETHER. OPERATOR STATED THAT CHICKEN AND RIBS WERE FINISHED COOKING AT AROUND 12:00, AND PANS WERE OBSERVED BEING COOLED IMPROPERLY AT AROUND 2:00. TEMPERATURES OF FOODS MEASURED AT 54F FOR THE CHICKEN AND 70F FOR THE RIBS. KEEP HOT FOOD UNCOVERED UNTIL COOLED, AND KEEP PANS OF FOOD AT A DISTANCE FROM EACH OTHER THAT ALLOWS FOR MAXIMUM AIR TRANSFER BETWEEN PANS. CORRECTED AT INSPECTION BY OPERATOR MOVING PANS SO THAT THERE WAS A SIGNIFICANT AIR SPACE BETWEEN THE PANS OF WARM FOOD.
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED INTERIORS OF SODA DISPENSER HOLDERS TO HAVE AN ACCUMULATION OF BROWNISH MOLD, WHERE HOLDER CONTACTS THE DISPENSING SPOUT. KEEP CLEAN TO PREVENT MOLD FROM CONTAMINATING SODA DISPENSER AND BEVERAGES SERVED TO THE PUBLIC. CORRECTED AT INSPECTION BY SODA DISPENSER HOLDERS BEING REMOVED AND 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED SEVERAL #10 CANS OF FOOD ON CAN RACK, INCLUDING MUSHROOMS AND OLIVES, TO BE BADLY DENTED ON RIMS. OBSERVE ALL CANNED FOODS AS THEY ARE RECEIVED BY FOOD SUPPLIER FOR DAMAGE. DISCARD DAMAGED CANS OR RETURN TO THE SUPPLIER FOR CREDIT. CORRECTED AT INSPECTION BY OPERATOR AND STAFF REMOVING DAMAGED CANS FROM CAN RACK TO BE RETURNED TO 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.
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04/10/2015 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- Cookline food prep area
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- Cutting/prep boards used for cheeses, cooked meats, cut lettuce and tomatoes are cleaned every 5-6 hours (once per shift). Clean within every 4 hours to prevent excessive bacterial presence. Corrected: The cooks and PIC stated that those surfaces will be cleaned every 3-4 hours, and were cleaned at inspection.
- 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
- Cutting Surfaces
- Items:
- Cutting surface(s)
- Locations:
- Cookline food prep area
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- White cuttings boards have darkened lines/ grooves, and the brown cutting board for meat has chipped edges. Resurface or replace white cutting boards. Remove bad edges or replace brown cutting board. Correct within 90 days.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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09/30/2014 | Routine |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- BAKED POTATOES SITTING OUT AT COOKLINE 92F-98F. POTATOES USED THROUGHOUT THE DAY. MUST TIME MARK FOR A TOTAL OF FOUR HOURS, THEN DISCARD UNLESS HELD AT/ABOVE 135F., CORRECTED BY WRITING TIME MARKING PROCEDURE AND TIME MARKING THE POTATOES FOR 4 HRS, THEN THEY WILL BE DISCARDED IF ANY LEFT AT 4 HOURS.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- REUSING CARDBOARD BOX FOR CLEAN POTATOES. USE FOOD APPROVED CONTAINER.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
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03/11/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING THE 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
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10/21/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED BAKED POTATOES STORED IN OLD CARDBOARD BOXES. STORE IN CLEANABLE, DURABLE, SAFE CONTAINERS. , CORRECTED BY STORING IN CLEAN FOOD TUBS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE ICE MACHINE HAS PINK AND BLACK MOLD/MILDEW-LIKE DEBRIS IN TOP AND BOTTOM. CLEAN AND KEEP CLEAN. WASH, RINSE, SANITIZE. CLEAN WITHIN 1 WEEK.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- THE DISH MACHINE FAILED TO SANITIZE AT REQUIRED TEMPERATURE OF 160F SURFACE TEMPERATURE. REPAIR TO SANITIZE PROPERLY AS STATED. SANITIZE CHEMICALLY UNTIL REPAIRED. REPAIR TODAY OR DISCONTINUE USE OF MACHINE - CORRECT VIOLATION WITHIN ONE WEEK. TESTED 5 TIMES ON PLATES AND A BOWL - MACHINE WAS ALREADY IN USE WHEN TESTED. SUBMIT RISK CONTROL PLAN., CORRECTED AT INSPECTION BY ADJUSTING MACHINE FOR A LONGER RUN TIME TO PROVIDE 160F SURFACE TEMP.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE WALL BEHIND DISH MACHINE DRAINBOARD AREA HAS BLACK MOLD-LIKE DEBRIS. CLEAN AND KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE TOP OF THE BACKFLOW PREVENTER IS MISSING AT DISHMACHINE AREA. REPAIR WITHIN 6 MONTHS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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10/01/2013 | Routine |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Outside receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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09/27/2012 | Routine |
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- TWO CANS OBSERVED DENTED ON STORAGE RACK., THIS WAS CORRECTED THROUGH EDUCATION AND BY REMOVING THE CANS.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
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03/21/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER OBSERVED SOILED IN KITCHEN., THIS WAS CORRECTED BY CLEANING AND SANITIZING THE CAN OPENER.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- FRONT GLASS WASHER WAS NOT SANITIZING., THIS WAS CORRECTED BY ADJUSTING TUBE IN SANITIZER JUG.
- 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
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09/29/2011 | Routine Inspection |
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- DURING INSPECTION IT WAS OBSERVED THAT A KNIFE WAS STORED BETWEEN COOLER UNITS ON MAIN LINE. THIS WAS CORRECTED BY PROVIDING A KNIFE STORAGE UNIT.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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03/30/2011 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL LEFT PIC WITH RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Locations:
- kitchen HOT HOLDER
- Problems:
- Reheated to 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- FOUR SAUCES HELD AT HOT HOLDING STEAM TABLE TESTED 90 - 110 F INSPECTOR COULD NOT DISCERN FROM COOK'S EXPLANATION WHETHER THEY WERE FOR IMMEDIATE SERVICE OR FOR "DINNER RUSH" THIS SET-UP IS DESIGNED TO MAINTAIN A HOT FOOD PRODUCT AT 135 F OR HIGHER UNTIL SERVED, AND NOT FOR GRADUAL WARMING... OTHER SAUCES WERE BEING HELD AT RANGE UNDER A ROLLING BOIL PLEASE ENSURE THAT ALL ARE HEATED TO AN INTERNAL TEMPERATURE OF 165 F OR HIGHER FOR AT LEAST FIFTEEN SECONDS THEN PLACED AT THE HOT WELL AND KEPT 135 F OR HIGHER
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not separated from
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- PIC UNPLUGGED LIGHT AND IS CONSIDERING REPLACING WITH ECOLAB IF SO, PLEASE PROVIDE AMPLE SEPARATION FROM ALL EQUIPMENT AND FOOD CONTACT SURFACES AND UTENSILS ALSO, FLY SWATTERS WERE MOVED TO UTILITY SINK "CLOSET" AND THE SLICER BLADE WAS RUN THROUGH THE DISHMACHINE, ONE "VECTOR" BUG LIGHT AND TWO FLY SWATTERS STORED IMMEDIATELY NEXT TO (UNUSED) DOUGH MIXER AND MEAT SLICER AND ITS BLADE TO THE RIGHT OR SOUTH OF HANDSINK EAST OF DISHMACHINE,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) SHELVES (RUBBERIZED)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- SHELVES IN WALK IN COOLER ARE BEGINNING TO PEEL PLEASE HAVE RE-RUBBERIZED OR REPLACE
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- WIC FAN GUARDS DUSTY PLEASE THOROUGHLY 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.
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09/17/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- ALL BOARDS HAVE BEEN SANDED, INSPECTOR WAITED WHILE PIC DRILLED HOLES TO UPRIGHT ONE OF THEM'S SMOOTH SIDE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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02/15/2010 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Cookline BOX(ES)
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- STORAGE OF WASHED POTATOES IN A CARDBOARD BOX PLEASE STORE FOOD(S) IN A CONTAINER(S) THAT IS CAPABLE OF BEING CLEANED/SANITIZED FRUITS AND VEGETABLES PRIOR TO WASHING IS ACCEPTABLE IN A "GROWER'S" BOX, PIC TRANSFERRED TO A PLASTIC BIN
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cookline ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- SEVEN OF EIGHT CUTTING BOARDS DEEPLY SCRATCHED ON BOTH SIDES ONE IS SMOOTH ON ITS ONE SIDE, THEREFORE MAY CONTINUE USE ON THE SMOOTH SIDE PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE THE OTHERS,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- Facility CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- CAN OF MUSHROOMS DENTED PLEASE DISCARD OR RETURN TO SUPPLIER FOR CREDIT, PIC MARKED WITH SHARPIE TO "NOT USE"
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) RAW OVER/NEXT TO READY TO EAT (RTE)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- SHELL EGGS OVER (COOKED) SOUP PLEASE RELOCATE BELOW AND AWAY FROM READY TO EAT FOODS, PIC MOVED TO A LOWER SHELF AND AWAY FROM ANY 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
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02/02/2010 | Routine Inspection |
- Covering receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- Dumpster enclosure lids &/or doors
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- CLOSED DURING THE VISIT. VIOLATION CORRECTED.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen hair restraints
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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07/28/2009 | Routine Inspection |
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