- Critical: Equipment Food-Contact Surface
- Comment:
- Observed ice machine clean. Corrected
- 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
- Intensity
- Comment:
- Observed all lights working in kitchen. Corrected
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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03/11/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed ice machine with excess mold inside and on ice making parts. Clean and sanitize ice bin. Empty or thaw ice before cleaning. Food contact surfaces must be clean and sanitized. Correct immediately,
- 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) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Observed red cutting board at bar with deep grooves. Replace. Cutting boards can not be deeply grooved. Correct immediately
- 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.
- Intensity
- Items:
- Lighting intensity
- Comment:
- Observed a few lights burned out in kitchen area over 3 compartment sink. Provide working lights in kitchen areas to facilitate cleaning and prevent accidents. Correct immediately,
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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02/18/2015 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- ice scoop(s)
- Problems:
- Improperly stored Laying on prep table or cooking equipment That is not cleaned and sanitized at least every 4 hours
- Corrections:
- Clean and sanitize at least every 4 hours.
- Comment:
- ICE SCOOP WAS STORED ON TOP OF ICE MACHINE
- General violation description:
- 3-304.12 - ON TOP OF A CLOTH. STORAGE SUGGESTIONS: PROVIDE A ICE SCOOP HOLDER ON THE SIDE OF THE MACHINE
- Rinsing Equipment and Utensils
- Comment:
- GLASSES WERE BEING RINSED AFTER SANITIZER WAS APPLIED. , CORRECTED BY RETRAINING THE OPERATOR ON THE PROPER 3 COMPARTMENT SINK SET UP (WASH, RINSE, SANITIZE, AND AIR DRY.) OPERATOR WAS ALSO INSTRUCTED TO RETRAIN OTHER STAFF ON THE CORRECT 3 COMPARTMENT SINK SET UP.
- General violation description:
- 4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
|
08/29/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- RAW CHICKEN WAS STORED ON TOP OF RAW BEEF. , CORRECTED BY MOVING RAW CHICKEN TO THE BOTTOM.
- 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
|
02/20/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT TEST STRIPS PROVIDED. CORRECTED. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
08/30/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- DISPENSING NOZZLES FOR BEVERAGES WERE CLEANED AND SANITIZED. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT STRIPS NOT PROVIDED. NOT CORRECTED. RETURN WILL BE FRIDAY, AUGUST 30, 2013.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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08/28/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment cobra head holders
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DISPENSING NOZZLES FOR BEVERAGES WERE SOILED. FOOD CONTACT SURFACES MUST BE CLEANED TO SIGHT AND TOUCH. CLEAN AND SANITIZE DISPENSING NOZZLES. FOLLOW UP IN DAYS. ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- QUAT STRIPS NOT PROVIDED. TEST STRIPS MUST BE PROVIDED TO TEST CONCENTRATION OF SANITIZATION. PROVIDE QUAT TEST STRIPS. FOLLOW UP IN 10 DAYS. , ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Repairing
- Items:
- Physical facilities
- Locations:
- walk-in cooler(s) door(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- LATCH ON WALK IN DOOR NOT CATCHING PREVENTING FULL CLOSURE. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE LATCH. VERIFY AT NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- TEMPERATURE MEASURING DEVICE WAS NOT PROVIDED IN THE REACH IN COOLER. TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED IN THE WARMEST PART OF THE COOLER TO MONITOR AIR TEMPERATURES. PROVIDE TEMPERATURE MEASURING DEVICE. FOLLOW UP AT NEXT ROUTINE INSPECTION.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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08/13/2013 | Routine |
- Critical: Hand Drying Provision
- Comment:
- HAND DRYING PROVISIONS ARE NOW PROVIDED. ITEM CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Using a Handwashing Sink
- Comment:
- HAND SINK ACCESS IS NOW AVAILABLE. ITEM CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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05/02/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- CANNED GOOD(S) CANNED GOOD(S)
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OPENED CAN OF NACHO CHEESE WITH A FOIL LID STORED IN WALK IN COOLER IF NOT USING THE ENTIRE CONTENTS OF CANNED GOODS WHEN OPENED, PLEASE ALWAYS TRANSFER TO A CLEAN, FOOD GRADE CONTAINER SUCH AS PLASTIC OR STAINLESS STEEL TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION, PIC TRANSFERRED TO A PLASTIC 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
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TOP OF CUTTING BOARD HAS BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE, PIC FLIPPED OVER TO THE UNUSED SIDE PLEASE ONLY USE THIS SMOOTH SIDE BEGINNING TODAY
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dry storage area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- ONE OF TWO SINKS AT THE BAR COULD BE USED IF CHOSEN HOWEVER, THIS SINK MUST BE TOTALLY DEVTED TO HANDWASHING AND CANNOT BE USED FOR CULINARY PURPOSES ALSO, PLEASE PROVIDE A FREE STANDING DISPENSER OR MOUNTED ONE AT REAR HANDSINK, NO TOWELS AVAILABLE AT WALL MOUNTED DISPENSER PLEASE ALWAYS KEEP ALL HANDSINKS SUPPLIED WITH NECESSARY ITEMS
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- FRONT HANDSINK WITH PLASTIC TUB ON TOP OF IT AND REAR SINK BLOCKED BY SMALL FREEZER PLEASE ALWAYS MAINTAIN OPEN ACCESS TO ALL HANDSINKS TO ALLOW FOR FREQUENT HANDWASHING AS REQUIRED
- 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)
- Miscellaneous Sources of Conta
- Items:
- Food
- Locations:
- kitchen MISC STORAGE
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- A RADIO BEING STORED ON TOP OF TOASTER PLEASE ALWAYS KEEP "NON-CLEANABLE" ITEMS BELOW AND AWAY FROM FOOD(S) AND FOOD CONTACT SURFACES
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
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02/27/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen prep table(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the lower shelf area of the kitchen food prep table. Simply wash more often as old food residuals begin to accumulate on these surfaces.
- 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
- Locations:
- kitchen dish washing area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the dish wash area hand wash sink to encourage frequent and PROPER staff hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- kitchen dish washing area
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Replace the missing light bulb shield to bulbs located over the dish wash area to help protect bulbs against accidental breakage.
- 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
|
08/30/2012 | Routine |
- Critical: Food storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Properly elevate boxes of food stuffs as well as onions a minimum 6" off the kitchen floor to reduce the likelihood of accidental contamination while sweeping and mopping kitchen floor areas.;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- kitchen Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the baffle filters located within the ventilation hood canopy in kitchen. Simply clean often as grease & dust residuals begin to accumulate on the filters.
- 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.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Locations:
- kitchen microwave oven (s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep cleaner the interior cavity areas of the kitchen microwave oven paying special attention to the overhead top portions of this microwave. Simply wash and sanitize often.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the kitchen hand wash sink to encourage frequent and PROPER staff hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- kitchen light shield (s)
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Reinstall the protective light shield to the bare fluorescent bulbs directly over the grill area. Keep shields in place to help minimize the chance of accidental breakage.
- 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
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03/02/2012 | Routine Inspection |
- Critical: Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- Dish wash area 3-compartment sink
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Begin practice of properly thawing raw meats either: 1) under refrigeration, or 2): under cold running water, or 3) as part of the actual cooking process. These proceedures help to minimize bacterial growth associated with potentially hazardous food items stored at room temperature.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the dish washing area. Keep stocked to promote frequent and PROPER staff hand wash procedures.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Dish wash area 3 compartment sink & drainboards
- Problems:
- Stored on Drainboard
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Remove wet wiping cloths from the drain board area of the three compartment sink. Begin practice of properly storing these wiping cloths in the sanitizer buckets between uses. This practice will help reduce bacterial loading on these cloths as well as to minimize objectionable odors.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
09/07/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen Mop sink(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Supply a tight fitting drain cover to the floor drain located within the utility mop sink. This will help to strain out larger materials that may produce a blockage resulting in sewer backup.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dry storage area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the basement dry goods storage hand wash sink to encourage frequent and PROPER staff handwashing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Elevate all boxes of single service type dry goods a minimum 6" off the floor of the dry storage room to reduce the chance of accidental contamination while cleaning these floors. ;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
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03/15/2011 | Routine Inspection |
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- ice cream machine shield
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN THE SHIELD IN THE ICE MACHINE.
- 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
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09/16/2010 | Routine Inspection |
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