- Critical: Compliance with Food Law
- Comment:
- CORRECTED. NO FOOD ITEMS PREPARED IN A PRIVATE HOME ARE OFFERED FOR SALE IN THE FACILITY. A COMMERCIALLY PREPARED MACARONI SALAD IS NOW SERVED. COOKIES AND BROWNIES NOT PRESENT TODAY. PERSON IN CHARGE STATES THAT ONLY COMMERCIALLY PREPARED FOODS AND ITEMS PREPARED AT THE FACILITY ARE SERVED.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Food Labels
- Comment:
- CORRECTED. ONLY PIECES OF CARROT CAKE AND CHEESE CAKE SLICES ARE CURRENTLY OFFERED FOR GRAB AND GO. BOTH ITEMS ARE COMMERCIALLY PREPARED. THE INGREDIENT LISTINGS FROM THE ORIGINAL PACKAGING ARE POSTED AT THE GRAB AND GO COOLER. EACH INDIVIDUAL ITEM IS LABELED WITH THE NAME OF THE ITEM, QUANTITY, MAJOR ALLERGENS, NAME AND ADDRESS OF THE MANUFACTURER.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. OPENING AND DISCARD DATE CHART FOR REQUIRED FOOD ITEMS PROVIDED ON A DRY ERASE BOARD IN THE FOOD PREP AREA.
- 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
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12/11/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Comment:
- CORRECTED. PERSON IN CHARGE IS ABLE TO DESCRIBE THE CORRECT PROCEDURE FOR WARE WASHING AND STATES THAT ALL WARES ARE WASHED-RINSED-SANITIZED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Compliance with Food Law
- Comment:
- NOT CORRECTED. OBSERVED COOKED PASTA SHELLS AND TUNA SALAD WITH PASTA SHELLS IN FACILITY. NO MEANS TO COOK PASTA IS PRESENT IN THE FACILITY. PERSON IN CHARGE STATES THAT THE PASTA IS COOKED IN A CROCK POT THAT IS BROUGHT TO THE FACILITY FROM HOME AND RETURNED TO HOME AFTER USE. PROVIDE AN APPROVED MEANS TO COOK THE PASTA IN THE FACILITY OR DO NOT OFFER THIS MENU ITEM. CROCK POTS ARE NOT APPROVED FOR RESTAURANT USE. FOOD EQUIPMENT SHOULD NOT BE TAKEN TO AND FROM A PRIVATE HOME AFTER EACH USE. COOKIES ARE PREPARED ON-SITE ACCORDING THE THE PERSON IN CHARGE TODAY. NO BROWNIES PRESENT TODAY. COMPLIANCE WILL BE CONFIRMED AT A SECOND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED VIOLATION.,
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Demonstration
- Comment:
- THE PERSON IN CHARGE PRESENT TODAY IS KNOWLEDGEABLE ON BASIC FOOD SAFETY ITEMS. HE STATES THAT HIMSELF AND ONE OTHER EMPLOYEE HAVE TAKEN THE CERTIFIED FOOD MANAGER COURSE. HE IS WAITING FOR A DUPLICATE COPY OF HIS CERTIFICATE AND THE EMPLOYEE'S CERTIFICATE WILL BE PRESENT AT THE FACILITY FOR THE 2ND FOLLOW-UP INSPECTION.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Food Labels
- Comment:
- NOT CORRECTED. NO LABELING PROVIDED FOR GRAB AND GO MACARONI SALAD, TUNA SALAD, AND POTATO SALAD, INGREDIENTS AND ALLERGENS PROVIDED FOR GRAB AND GO SLICES OF CHEESE CAKE AND CARROT CAKE BUT NO MANUFACTURER INFORMATION OR QUANTITY OF CONTAINER INGREDIENTS. NO BROWNIES PRESENT TODAY. PROPERLY LABEL ALL GRAB AND GO FOODS WITH THE FOLLOWING: -NAME OF PRODUCT -QUANTITY OF CONTAINER CONTENTS -LISTING OF INGREDIENTS IN DESCENDING ORDER BY WEIGHT -THE NAME AND ADDRESS OF THE MANUFACTURER -THE NAME OF MAJOR FOOD ALLERGENS CONTAINED IN THE FOOD COMPLIANCE WILL BE CONFIRMED AT A SECOND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED VIOLATION. ,
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Hand Drying Provision
- Comment:
- CORRECTED. PAPER TOWEL PROVIDED AT THE HAND WASH SINK IN THE WARE WASHING ROOM.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED. SOAP PROVIDED AT HAND SINK IN WARE WASHING AREA TODAY.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- NOT CORRECTED. NO DATE MARKINGS PROVIDED ON OPEN PACKAGES OF DELI MEATS, CHEESE CAKE SLICES, TUNA SALAD. NO COLE SLAW OR HOT DOGS PRESENT TODAY. DATE MARK REQUIRED FOOD ITEMS. COMPLIANCE WILL BE CONFIRMED AT A SECOND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED VIOLATION.,
- 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: Responsibility of Permit Holde
- Comment:
- CORRECTED. THE PERSON IN CHARGE IN KNOWLEDGEABLE ON ILLNESS REPORTING REQUIREMENTS. ILLNESS SIGN POSTED.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT TEST STRIPS PROVIDED.
- 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)
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED. FRONT HAND SINK CLEAR AND ACCESSIBLE FOR HAND WASHING TODAY.
- 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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11/13/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- , NO SANITIZE STEP IS PERFORMED AFTER WARES ARE WASHED AND RINSED. ALL WARES, UTENSILS, FOOD PREP SURFACES MUST BE SANITIZED AFTER WASHING AND RINSING. TRAIN STAFF ON PROPER WARE WASHING PROCEDURE AND CLEAN IN PLACE PROCEDURE FOR CUTTING BOARDS AND EQUIPMENT. ENSURE THAT ALL ITEMS ARE BEING SANITIZED AS REQUIRED CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Compliance with Food Law
- Items:
- Food item(s) prepared
- Problems:
- In a private home
- Corrections:
- No food items prepared in a private home shall be offered to the public in a licensed facility.
- Comment:
- PASTA IS COOKED IN PRIVATE HOME AND BROUGHT TO FACILITY TO PREPARE PASTA SALAD. FACILITY DOES NOT HAVE COOKING EQUIPMENT OTHER THAN PIZZA OVEN, PANINI PRESS GRILL, AND HOT DOG ROLLER. BROWNIES AND COOKIES ARE POSSIBLY PREPARED IN PRIVATE HOME. OBSERVED MASON JAR OF HOME MADE SALSA IN PREP COOLER. ALL FOOD OFFERED IN A LICENSED FOOD ESTABLISHMENT MUST BE PREPARED WITHIN THE ESTABLISHMENT OR OBTAINED FROM SOURCES THAT COMPLY WITH THE LAW. FOOD PREPARED IN A PRIVATE HOME MAY NOT BE OFFERED FOR CONSUMPTION. DISCARD OR REMOVE ALL HOME-PREPARED ITEMS FROM THE FACILITY IMMEDIATELY. DO NOT PREPARE FOOD AT HOME. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- EMPLOYEE PRESENT IS NOT KNOWLEDGEABLE ON BASIC FOOD SAFETY PRINCIPLES SUCH AS WARE WASHING AND SANITIZING, POTENTIALLY HAZARDOUS FOOD HOLDING TEMPERATURE REQUIREMENTS, ILLNESS REPORTING REQUIREMENTS. NO CERTIFIED FOOD MANAGER (CFM) CERTIFICATION PRESENT IN FACILITY. EMPLOYEE DOES NOT KNOW IF A CFM IS EMPLOYED AT THE FACILITY. A PERSON WHO IS KNOWLEGDABLE IN BASIC FOOD SAFETY MUST BE PRESENT. THE CERTIFIED FOOD MANAGER IS RESPONSIBLE FOR TRAINING EMPLOYEES ON BASIC FOOD SAFETY PRINCIPLES. TRAIN STAFF. PROVIDE PROOF OF CFM OR ENROLL IN AN APPROVED COURSE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Food Labels
- Items:
- Packaged food label(s)
- Problems:
- Missing
- Corrections:
- Provide.
- Comment:
- FOOD ITEMS OFFERED FOR CUSTOMER "GRAB AND GO" OBSERVED WITHOUT LABELS, INCLUDING BROWNIES, CHEESE CAKE SLICES, CARROT CAKE SLICES, MACARONI SALAD, TUNA PASTA SALAD, AND POTATO SALAD. FOOD ITEMS OFFERED AS GRAB AND GO MUST BE LABELED WITH THE FOLLOWING: -NAME OF PRODUCT -QUANTITY OF CONTAINER CONTENTS -LISTING OF INGREDIENTS IN DESCENDING ORDER BY WEIGHT -THE NAME AND ADDRESS OF THE MANUFACTURER -THE NAME OF MAJOR FOOD ALLERGENS CONTAINED IN THE FOOD PROVIDE LABELS FOR THE GRAB AND GO FOOD ITEMS OR DO NOT OFFER ITEMS WITHOUT LABELING FOR CUSTOMER GRAB AND GO. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL PROVIDED AT THE HAND WASH SINK IN THE WARE WASHING ROOM. PAPER TOWEL MUST BE PROVIDED AT EACH HAND SINK. PROVIDE PAPER TOWEL. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Problems:
- Not provided At hand sink
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- NO SOAP PROVIDED AT HAND WASH SINK IN THE WARE WASHING ROOM. SOAP MUST BE PROVIDED AT EACH HAND SINK. PROVIDE SOAP. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS PROVIDED ON REQUIRED FOOD ITEMS. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS UNDER REFRIGERATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF OPENING OR PREPARATION. DATE MARK THE FOLLOWING FOODS: OPEN PACKAGES OF DELI MEATS (TURKEY BREAST, TURKEY HAM, PASTRAMI, ROAST BEEF, CORNED BEEF) OPEN PACKAGES OF HOT DOGS COLE SLAW CHEESE CAKE SLICES TUNA SALAD CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
- 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEE HAS NOT BEEN TRAINED ON ILLNESS REPORTING REQUIREMENTS AND IS NOT KNOWLEDGEABLE ON THE ILLNESSES AND SYMPTOMS THAT REQUIRE EXCLUSION/RESTRICTION FROM WORKING WITH FOOD. ALL EMPLOYEES MUST BE TRAINED ON THE ILLNESS REPORTING REQUIREMENTS. TRAIN ALL EMPLOYEES ON THE BIG 5 ILLNESSES AND THE ILLNESS SYMPTOMS THAT MUST BE REPORTED TO THE PERSON-IN-CHARGE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO QUATERNARY AMMONIUM/ QT (QUAT) TEST STRIPS OBSERVED. SANITIZER TEST STRIPS MUST BE PROVIDED TO MONITOR THE SANITIZER CONCENTRATION. PROVIDE QUAT TEST STRIPS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes Cleaning
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED SEVERAL ITEMS (SOILED SPOON, WHISK, SPATULA, AND PITCHER) STORED IN THE FRONT HAND WASH SINK. HAND WASH SINKS MUST KEPT CLEAR AND ACCESSIBLE FOR HAND WASHING AT ALL TIMES. HAND WASH SINKS SHALL BE USED FOR HAND WASHING ONLY. DO NOT STORE ITEMS IN HAND SINK. KEEP HAND SINK ACCESSIBLE FOR HAND WASHING. DO NOT USE HAND SINK TO CLEAN ITEMS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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)
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- DUMPSTER LIDS OBSERVED LEFT OPEN. DUMPSTER MUST BE KEPT CLOSED TO PREVENT THE ATTRACTION OF PESTS. KEEP DUMPSTER LIDS CLOSED.
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEE DID NOT HAVE FULL HEAD HAIR RESTRAINT. EMPLOYEES PREPARING FOOD MUST WEAR HAT OR HAIR NET. PROVIDE.
- 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
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- ACCUMULATION OF PINK MOLD-LIKE GROWTH OBSERVED ON THE ICE SHIELD IN THE ICE BIN OF THE ICE MACHINE. FOOD CONTACT SURFACES OF ICE MACHINES MUST BE CLEANED AND SANITIZED AT A FREQUENCY TO PREVENT THE ACCUMULATION OF SOIL. CLEAN THE ICE MACHINE NOW AND KEEP CLEAN.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- ALL FOOD ITEMS IN THE WALK-IN FREEZER OBSERVED STORED ON THE FLOOR. FOOD MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES. MOVE FOOD ITEMS IN WALK-IN FREEZER UP OFF OF THE FLOOR.
- General violation description:
- 3-305.11 - (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
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10/24/2014 | Routine |
Restaurant representatives - add corrected or new information about Delicious Delicatessen, 27415 Van Born Rd, Romulus, MI 48174 »