- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soiled residue on the walls near the pizza oven. Observed soiled residues on the floor near the dough mixer. Clean physical facilities of the food establishment. Develop routine cleaning procedures.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Non-food contact surfaces shall be easily cleanable. Observed observed cardboard on a shelf that stores pizza pans. Discard all cardboard that is used as a non-food contact surface. Cardboard is not easily cleanable.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed food residue inside the reach-in cooler across from the pizza oven. Observed soiled food residue inside the hood above the grill line and fryer. Observed a buildup of residue on the filters inside the hood above the cook line. Keep non-food contact surfaces of equipment clean. Develop routine cleaning procedures for the food establishment.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outside Receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Not tight-fitting
- Corrections:
- Repair/replace.
- Comment:
- Outside waste receptacles shall have tight fitting lids. Observed a lid on the refuse container that is located out side of the food establishment that had an open lid. Waste receptacles that are located outside the food establishment must have tight fitting lids to prevent pest entry. Close the lid of the waste receptacle and keep it closed after use.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities shall be maintained in good repair. Observed multiple missing, damaged, and soiled ceiling tiles in the food establishment. Repair or replace missing and soiled ceiling tiles and fan and vent covers.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/12/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING ALL ITEMS. THE MAGNETIC KNIFE HOLDER WAS CLEANED AT TIME OF FOLLOW UP.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
03/04/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- NOT CORRECTED
- General violation description:
- 4-601.11 - CONTINUE CLEANING ON FOOD CONTACT SURFACE AREAS - COOLER, BULK FOOD BINS, PANS. CORRECT BY 3/1/14.,
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY ADJUSTING COOLER TO HOLD FOOD AT 41F.
- 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)
|
02/21/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MANY SOILED AREAS: INSIDE OF MAKE TABLE: DOORS AND GASKETS, THE SHELVES AND BOTTOM OF COOLER. PIZZA PREP AREA PANS HAVE ACCUMULATION OF OLD RESIDUE. TUB THAT HOLDS POTS, PANS AND LIDS. THE TOP OF THE INSIDE OF THE MICROWAVE. CAN OPENER BLADE. BULK FOOD FLOUR CONTAINER. CLEAN ALL ITEMS AND 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED ALL FOOD IN THE 2-DOOR TRUE COOLER TO BE 45F-46F (SLAW, BEEF BRISKET, LUNCH MEAT, CHEESES, BEANS, SPAGHETTI SAUCE). DISPOSE OF ANY POTENTIALLY HAZARDOUS FOODS HELD OVER 4 HOURS IN THIS COOLER. DO NOT USE COOLER FOR PHF UNTIL REPAIRED OR REPLACED TO MAINTAIN FOOD AT OR BELOW 41F.,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED AREAS THAT ARE SOILED/DIRTY: FLOOR ALONG WALLS AND UNDER EQUIPMENT. 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.
- Closing Toilet Room Doors
- Items:
- Door
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- RESTROOM DOOR WAS LEFT OPEN. KEEP RESTROOM DOOR CLOSED AT ALL TIMES.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES SHALL WEAR A 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED NON-FOOD CONTACT SURFACES SOILED: SHELF OVER MAKE TABLE, OUTSIDE OF FRYER AREA AND SHELVES BELOW AND THE BACK-SPLASH, LIGHT SWITCH IN THE RESTROOM. ACCUMULATION OF FROST IN FREEZER (DEFROST). OUTSIDE OF MAKE TABLE DOORS AND ESPECIALLY THE DOOR HANDLES. CLEAN ALL NON-FOOD CONTACT SURFACES, AND KEEP 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- OBSERVED OLD CARDBOARD ON SHELVING. REMOVE CARDBOARD TO ALLOW SHELVES TO BE EASILY CLEANED.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MISSING/BROKEN FLOOR TILES AT FOOD PREP AREA, INCLUDING THRESHOLD AT REAR DOOR. REPAIR/REPLACE. CEILING TILES DAMAGED ABOVE DISH WASH AREA AND ROOF LEAKING. REPAIR/REPLACE. DO NOT STORE DISHES UNDER THE LEAK.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is above 70 degrees f
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- OBSERVED MEAT BEING THAWED UNDER HOT WATER AT 126F. THAW USING THE FOLLOWING METHODS: RUNNING WATER OF 70F OR LESS, UNDER REFRIGERATION OR AS PART OF THE COOKING PROCESS.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WET WIPING CLOTHS ON THE COUNTER. STORE IN SANITIZER BUCKET.
- 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
|
02/20/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING THE KNIFE HOLDER.
- 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
- Nonfood-Contact Surfaces
- Comment:
- MICROWAVE CLEANED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/25/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 2 MAGNETIC KNIFE HOLDERS WERE SOILED AND HAS STICKY BUILD UP, STEEL PIZZA PADDLES HAD STICKY BLACK BUILD-UP. CLEAN AND KEEP CLEAN. (PIZZA PADDLES WERE CLEANED DURING INSPECTION). CLEAN KNIFE HOLDERS BY THE END OF TODAY.,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED ITEMS WITHOUT DATE MARKING: LUNCH MEAT, COOKED PORK, BEANS. DATE MARK THESE ITEMS TO BE USED WITHIN 6 DAYS., CORRECTED BY DATE MARKING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Restriction
- Items:
- Unnecessary toxic items
- Problems:
- Present in facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED 4 UNAPPROVED INSECTICIDE SPRAYS IN FACILITY. REMOVE., CORRECTED BY REMOVING/DISCARDING.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED AREAS THAT ARE SOILED/DIRTY: FLOOR ALONG WALLS AND UNDER EQUIPMENT. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FRYER BACK SPLASH SOILED, BOTH MICROWAVES SOILED. CLEAN AND KEEP 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- BATHROOM WALL HAS INSULATION EXPOSED, REAR DOOR THRESHOLD/FLOOR HAS DAMAGE, FLOOR TILES DAMAGED. REPAIR ALL ITEMS WHERE NEEDED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- HOOD IS MISSING A FILTER. REPLACE FILTER.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
02/21/2013 | Routine |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Cookline
- Problems:
- Stored over/with
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CHEMICALS PROPERLY SEPARATED DURING INSPECTION TO CORRECT STORAGE AREA., STAINLESS STEEL CLEANER LOCATED ABOVE ONIONS AND RIBS. PROPERLY SEPARATE CHEMICALS FROM FOOD AT ALL TIMES. REMOVE CHEMICALS IMMEDIATELY.
- 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
- 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- dish machine(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
04/04/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- front
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Floor in front of the house (front counter, pop cooler) is dirty. Keep this area clean and uncluttered.
- 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.
|
04/20/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DEFROST THE GIBSON FREEZER.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- under the shelves by the oven & under the make table. floor
- Problems:
- Not clean
- Corrections:
- 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.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
|
11/11/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair the middle cooler door of the make table.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Repair the cold water faucet of the kitchen hand sink faucet.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Put a thermometer in the make-table and the GE Refrig.
- 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)
|
04/28/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN BOTH BOX FANS.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FINISH REPAIR ON THE WALL BY THE TOILET. INSULATION MUST NOT BE EXPOSED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Single-Ser./Use Art., Use Limi
- Items:
- Single-service/single-use items
- Problems:
- Reused
- Corrections:
- Do not reuse.
- Comment:
- DO NOT RE-USE CARDBOARD BOXES THAT WERE USED TO TRANSPORT FOOD ITEMS. STORE LIDS IN A PLASTIC CONTAINER.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
|
10/23/2009 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE GRILL STAND, HOOD, FILTERS. CLEAN THE PIZZA OVEN HOOD FILTERS.
- 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 components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REMOVE ICE BUILD-UP FROM MAKE TABLE UNIT --- REPAIR IF NEEDED.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR THE COLD WATER FAUCET ON THE FRONT HANDSINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water
- Comment:
- CORRECTED TODAY BY OWNER, COLD RUNNING WATER USED., FROZEN FOOD MAY BE THAWED IN COLD RUNNING WATER, NOT STANDING WATER.
- 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
|
04/24/2009 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- In the food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE INTERIOR OF THE MAKE TABLE.CLEAN THE OVEN DOORS. CLEAN THE INTERIOR OF THE WARMER CABINET. CLEAN TE MIXER BOWL COVER. CLEAN THE TOP OF THE OVEN. CLEAN THE FLOUR BARREL.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE HOT WATER HEATER CLOSET. CLEAN THE KITCHEN HANDSINK AND CABINET.
- 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.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- REMOVE EXCESS "STUFF".
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- CLEAR THE SUPPLIES AWAY FROM THE HAND SINK IN THE BACK AREA.
- 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)
- Where to Wash
- Locations:
- Above the 3-compartment sink soap dispenser
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- REMOVE THE SOAP DISPENSERTHAT IS BY THE DISH SINK
- 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)
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10/24/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about D'angelo's Pizza & Bbq, 37302 Huron River Dr., Huron, MI 48164 »