- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- reach-in freezer(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Observed at time of inspection can opener blade was dull and chipped. Correct by replacing can opener blade so as to prevent contamination of food with metal fragments. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- reach-in freezer(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Observed at time of inspection reach in freezer has a large amount of ice build up on the interior. All equipment shall be in good contrition. Defrost Freezer at a frequency able to prevent the build up of ice. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- Rear door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed at time of inspection back door is not sealed to floor and may allow entry of pest to the facility. Correct as soon as possible by providing weather striping to bottom of door. A follow up will occur at the next routine inspection.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Prohibition
- Items:
- Jewelry
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- Observed at time of inspection employee preparing food while wearing watch and bracelets. Employees may not were jewelry on wrists when preparing food to prevent the contamination of product. Correct by reminding employees to remove jewelry when preparing food. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
|
06/10/2015 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- reach-in freezer(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- THE REACH IN FREEZER HAS A LARGE AMOUNT OF ICE BUILD UP ON INTERIOR. ALL EQUIPMENT SHALL BE IN GOOD CONDITION. DEFROST FREEZER ON A FREQUENT BASIS.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- Rear door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
12/01/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED: A BIMETALLIC STEMMED THERMOMETER IS IN USE AT THE SALAD COOLER AND IS ACCURATE.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: THE BOTTOM OF THE 2-DOOR PREP COOLER WAS SHUT DOWN AND IS NO LONGER BEING USED TO STORE FOODS. THE TOP PORTION OF THE COOLER HELD POTENTIALLY HAZARDOUS FOODS SUCH AS SALAMI AND CUT LETTUCE AT 41F AND 39F RESPECTIVELY.
- 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)
|
06/20/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- The cooler was at 55f (sandwich part of the cooler) and the Feta cheese was at 45f. The operator stored phf without ice. If somebody gets sick you are fully responsible. All the PHF shall be maintained under 41f. Get the cooler fixed immediately. A follow up inspection will be conducted with in 10 days. All the phf was moved into another cooler. Do not use this cooler until it maintains 41f or lower.,
- 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)
|
06/09/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy a food thermometer that can measure from 0f- 250f. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The 2 door cooler bottom portion was shut down. The salad, salami in the sandwich portion of the cooler were at 44.5f and 48.9f respectively. Potentially hazardous food shall be maintained under 41f. Discard all the PHF that are above 41f and stored for more than 4 hours in this cooler. At the time of inspection the meats and salad were transferred to another cooler and non phf was left in the cooler. A follow up inspection will be conducted with in 10 days., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/03/2014 | Routine Inspection |
| No violation noted during this evaluation. | 12/03/2013 | Routine Inspection |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- ICE FORMED INSIDE THE SINGLE DOOR REACH IN MONTGMERY WARD FREEZER AND THE BOTTOM SHELF WAS SOILED. DEFROST, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on face
- Corrections:
- Provide beard net.
- Comment:
- EMPLOYEE IS NOT WEARING BEARD NET. TO PREVENT HAIR FALLING ON TO THE FOOD, THE EMPLOYEE MUST WEAR BEARD 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE WALK IN COOLER LIGHT SWITCH.
- 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.
|
07/02/2013 | Routine Inspection |
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on face
- Corrections:
- Provide beard 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
|
01/16/2013 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Locations:
- reach-in freezer(s)
- Problems:
- Water damaged
- Corrections:
- Dispose of.
- Comment:
- LOOSELY PACKAGED FOOD IN FREEZER WITH CONDENSATE FROST ON THE FOOD. CORRECTED BY DISCARDING.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- 5 GALLONS OF FETA CHEESE WITHOUT DATE MARKING. CORRECTED B Y FREEZING PORTIONS AND DATE MARKING ENTIRE BATCH TO BE USED WITHIN 6 DAYS AFTER OPENING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- REACH IN FREEZER WITH EXCESSIVE FROST BUILD UP TOUCHING FOOD. DEFROST AND CLEAN. KEEP CLEAN.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- reach-in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REACH IN FREEZER DOES NOT DEFROST (SEE 4-601.11). REPAIR OR REPLACE.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- FRONT AND REAR DOORS PROPPED OPEN. KEEP CLOSED, PROVIDE SCREEN DOOR IF AIR IS NEEDED.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
07/31/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container, Beverage container
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- Not covered, Stored improperly With clean equipment/utensils/linens
- Corrections:
- Keep covered., Store in manner that does not contaminate items.
- Comment:
- OPEN EMPLOYEE BEVERAGE ON PREP TABLE. 1) PROVIDE COVERED CUP WITH HANDLE AND LID OR LID AND STRAW. 2) STORE AWAY FROM FOOD/ FOOD CONTACT SURFACES., CORRECTED BY DISPOSING OF THE CUP, AND WILL PROVIDE TRAVEL TYPE CUPS OR CUPS WITH LIDS AND STRAWS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- employee restroom
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- THE REST ROOM TILE IS LOOSE/MISSING. TILE AROUND THE 3-C SINK FLOOR DRAIN IS CHIPPED AND HOLDING STANDING WATER. REPAIR /REPLACE TO HAVE A SMOOTH, DURABLE, EASILY CLEANABLE FLOOR, FREE OF DAMAGE TO REDUCE THE RISK OF BACTERIA/PEST/MOLD HARBORAGE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/17/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F FOOD TEMP.
- 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)
|
08/22/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE CAN OPENER BLADE WITH OLD DEBRIS. CLEAN NOW AND MAINTAIN. CLEAN AFTER EVERY USE. CORRECTED BY CLEANING.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THE FOLLOWING FOOD HAVING UNSAFE TEMPERATURES: IN THE WALK IN COOLER - PEPPERONI, HAM, PRE-COOKED CHICKEN AND BEEF, FETA CHEESE AT 44F. HOLD AT OR BELOW 41F. REPAIR OR ADJUST IMMEDIATELY OR DISPOSE OF ALL POTENTIALLY HAZARDOUS FOOD IN THE COOLER THAT IS OVER 41F. DO NOT USE PAST TODAY IF NOT AT 41F OR LOWER FOOD TEMPERATURE.,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE FREEZER HAS EXCESSIVE FROST BUILD UP. DEFROST AND CLEAN INTERIOR. KEEP CLEAN AND FROST FREE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Storage area Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- REAR DOOR PROPPED OPEN (CLOSED AT INSPECTION). REAR DOOR HAS A GAP AT BOTTOM OF DOOR. SEAL THE DOOR BOTTOM.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities Floor(s), Physical facilities Floor(s)
- Locations:
- employee restroom
- Problems:
- In poor repair Open seams, In poor repair Broken
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- REPAIR THE REST ROOM FLOOR TO PREVENT CONTAMINATION OF EMPLOYEES SHOES, THAT CAN BE TRANSFERRED INDIRECTLY TO FOOD.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
07/28/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES SCREENED AND EDUCATED ON THE THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
01/28/2011 | Follow-up |
- Critical:
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- Screen and educate all employees for the big 5 foodborne illnesses, symptoms, and the responsibility to report ilnesses and symptoms.......employee was not trained and aware of the required 24 hours of wellness for an illness with diarrhea or vomiting.....and the requirement to report symptoms of diarrhea or vomiting on their day off. provided operator up tp date health forms 1a & 1b and foodborne illness guidelines handout for use in employee health education and training.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- Screen and educate all employees for the big 5 foodborne illnesses, symptoms, and the responsibility to report ilnesses and symptoms.......employee was not trained and aware of the required 24 hours of wellness for an illness with diarrhea or vomiting.....and the requirement to report symptoms of diarrhea or vomiting on their day off. provided operator up tp date health forms 1a & 1b and foodborne illness guidelines handout for use in employee health education and training.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- provide paper toweling in employee bathroom.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ensure food handlers wear hat , cap, or hairnet.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ensure food handlers wear hat , cap, or hairnet.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- provide paper toweling in employee bathroom.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
01/06/2011 | Routine Inspection |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REFILL PAPER TOWELING AT BACK HANDWASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
07/26/2010 | Routine Inspection |
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