- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED SLICED TOMATOES AT 48*F IN THE WAITRESS REACH-IN COOLER. WAITRESS HAS PROVIDED A WRITTEN PROCEDURE FOR TIME AS A PUBLIC HEALTH CONTROL FOR TOMATOES . TIME STICKERS ARE PROVIDED FOR TOMATOES. CORRECTED. SEE- ATTACHED
- 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)
|
05/28/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- INSIDE GLASS COOLER RANCH DRESSING IS 39*F AND IS CORRECTED. HAM AND COLE SLAW ARE 41*F AND BELOW. DICED TOMATOES AT THE WAITRESS REACH-IN COOLER AND AT THE REACH-IN INSIDE THE KITCHEN ARE 45*F-48*F. RISK CONTROL PROVIDED FOR DICED TOMATOES.,
- 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)
|
05/13/2015 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW EGGS STORED OVER RAW CABBAGE. FOOD SHALL BE ARRANGED INSIDE EQUIPMENT TO AVOID CROSS CONTAMINATION OF ONE TYPE OF FOOD WITH ANOTHER. EGGS WERE SWITCHED WITH CABBAGE DURING INSPECTION. CORRECTED. RISK CONTROL PLAN PROVIDED.
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED REAR REACH-IN COOLER HOLDING DICED TOMATOES AT 51*F,DICED HAM 55*F, AND COLE SLAW 53*F. INSIDE GLASS COOLER AT WAITRESS STATION HALF& HALF, IN-HOUSE RANCH DRESSING, AND MILK WERE 50*F. DICED TOMATOES IN FRONT REACH-IN COOLER ADJACENT TO GLASS COOLER DICED TOMATOES WERE 51*F. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOOD(PHF) SHALL BE HELD AT 41*F OR LESS FOR COLD HOLDING. KEEP PHF AT 41*F OR LESS. ALL FOOD SHALL BE DISCARDED WITHIN 3 HOURS. FOLLOW UP WITHIN 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED NO COLD WATER AT GRILL AREA HAND WASH SINK. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR PLUMBING AND PROVIDE COLD WATER IMMEDIATELY. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED BROKEN EQUIPMENT THERMOMETER INSIDE DOUBLE DOOR COOLER AT KITCHEN BACK DOOR. EQUIPMENT THERMOMETER SHALL BE PLACED IN THE WARMEST PART OF THE COOLING UNIT. IT SHALL BE IN GOOD WORKING CONDITION. PROVIDE A NEW EQUIPMENT THERMOMETER. VERIFY CORRECTION AT NEXT 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED COOKING POT INSIDE HAND WASH SINK ACROSS FROM GRILL AREA. HAND WASH SINK SHALL BE ACCESSIBLE FOR HAND WASHING ONLY. PERSON-IN-CHARGE(PIC) REMOVE POT DURING INSPECTION. 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)
|
05/04/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Beverage machine pop caps and spigots
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED WHEN BEVERAGE NOZZLES WERE TAKEN DOWN BLACK SUBSTANCE SURROUNDED THE INNER PARTS OF THE NOZZLES., CORRECTED BY OPERATOR TAKING DOWN THE POP NOZZLES IMMEDIATELY TO WASH RINSE AND SANITIZE.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- AT PREP COOLER RAW EGGS WERE STORED OVER COOKED BACON. ALSO IN THE 2 DOOR COOLER LOCATED IN THE BACK RAW EGGS WERE STORED OVER BELL PEPPERS THAT UNCUT AND UNWASHED., CORRECTED BY MOVING RAW EGGS TO THE BOTTOM IN BOTH COOLERS.
- 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- 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
|
10/27/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS. CORRECTED BY PROVIDING PAPER TOWEL.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY PROVIDING SOAP.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW CHICKEN AND BEEF ABOVE SPINACH AND HASH BROWNS IN FRONT COOLER AT THE BOTTOM. RAW SHELLED EGGS WERE STORED ABOVE COOKED BACON IN THE COOLER LOCATED NEAR THE BACK DOOR. , CORRECTED BY REARRANGING AND RETRAINING STAFF ON THE PROPER STORAGE OF RAW FOOD AND READY TO EAT FOODS. EDUCATIONAL MATERIAL PROVIDED TO PERSON IN CHARGE.
- 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
- Nonfood-Contact Surfaces
- Items:
- Wood
- Problems:
- Used as food-contact surface
- Corrections:
- Discontinue use.
- Comment:
- OBSERVED USE OF A WOOD BLOCK USED TO STORE KNIVES. , CORRECTED. THE BLOCK WAS TAKEN DOWN AND UTENSILS WERE WASHED, RINSED AND SANITIZED.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|
04/10/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- A LOGGED CHART OF TEMPERATURES FOR SLICED AND DICED TOMATOES IS PROVIDED. SEE ATTACHED COPY. TIME IS BEING USED AS A PUBLIC HEALTH CONTROL. THE LETTUCE IS BEING MONITORED AND THE TEMPERATURE IS 44F. FOODS ARE CHECKED EVERY 4 HOURS. CORRECTED.
- 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)
|
11/08/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- DICED TOMATOES WERE 46.4F AND CUT LETTUCE 59F INSIDE REACH-IN COOLER NEAR THE COOKLINE. KEEP PHF FOR COLD HOLDING AT 41F OR LESS.,
- 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)
|
10/31/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SINK INSIDE THE KITCHEN AREA DID NOT HAVE ANY PAPER TOWELS. HAND WASHING SINKS NEED TO HAVE DRYING PROVISIONS LIKE DISPOSABLE PAPER TOWELS. PAPER TOWELS WERE PROVIDED DURING INSPECTION. 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT LETTUCE,MOZZARELLA CHEESE,AND AMERICAN CHEESE SLICES WERE 56F AND SHREDDED CHEESES WERE 47F INSIDE THE REACH-IN NEAR THE COOK LINE. THE SLICED TOMATOES INSIDE THE REACH-IN WERE 51F. EXCEPT FOR DURING FOOD PREPARATION, COOKING, COOLING, OR WHEN USE TIME AS A PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING NEED TO BE MAINTAINED AT 41F OR LESS. KEEP PHF AT 41F OR LESS FOR COLD HOLDING., ,
- 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)
|
10/23/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- PERSON-IN-CHARGE (PIC) WILL KEEP POTENTIALLY HAZARDOUS FOOD (PHF) UNDERNEATH REACH-IN-COOLER WHERE TEMPERATURES ARE MAINTAINED AT 41 OR BELOW. OWNER CALLED PIC AND INSISTED PIC FOLLOW THIS PROCEDURE TO KEEP PHF AT 41 OR BELOW FOR COLD HOLDING. VIOLATION IS CORRECTED.
- 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)
|
07/15/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SLICED TOMATOES WERE 55F, DICED TOMATOES 44F, AND LETTUCE 48F. SUBMITTED A RISK CONTROL PLAN FOR POTENTIALLY HADZARDOUS FOODS FOR COLD HOLDING TO THE PERSON IN CHARGE.,
- 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)
|
07/10/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE SLICED TOMATOES IN THE REACH-IN COOLER WERE 43.2F. VIOLATION IS CORRECTED. CONTINUE TO MONITOR TEMPERATURES OF THE FOOD., ,
- 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)
|
06/20/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Comment:
- THERMOMETERS WERE PURCHASED TO ENSURE AND MAINTAIN FOOD TEMPERATURES. CORRECTED.
- 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:
- DICED TOMATOES IN REACH-IN COOLER WERE 47F. STAND UP COOLER'S TEMPERATURE WAS 41.9F. TURKEY WAS 39F IN STAND UP COOLER. THE TOP HALF OF REACH-IN COOLER NEEDS TO BE FIXED., , ,
- 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)
- Critical: Responsibility of Permit Holde
- Comment:
- PERSON IN CHARGE (PIC) IS KNOWLEDGEABLE ABOUT SYMPTOMS EMPLOYEES NEED TO REPORT TO HIM TO REDUCE THE RISK OF FOOD BORNE DISEASE TRANSMISSION. EMPLOYEES ARE EDUCATED ON SYMPTOMS. PIC COMPLETED SERVSAFE CLASS ON 6/13/13. BIG 5 POSTER IS POSTED FOR ALL FOOD EMPLOYEES TO REVIEW. CORRECTED.
- 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.
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS ARE INSIDE SANITIZING BUCKETS WITH CHLORINE AS SANITIZER. CORRECTED.
- 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
|
06/17/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- FOOD EMPLOYEE COULD NOT PROVIDE THERMOMETER. FOOD TEMPERATURE MEASURING DEVICES SHALL BE PROVIDED AND READILY ACCESSIBLE FOR USE IN ENSURING ATTAINMENT OF FOOD TEMPERATURES. PROVIDE THERMOMETER FOR RESTAURANT.,
- 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:
- DICED TOMATOES WERE 45.3F,SHREDDED LETTUCE 48.2F AND SLICED TOMATOES WERE 51.4F INSIDE THE REACH-IN COOLER ADJACENT TO THE COOKING GRILL. COOLER NEAR DISH MACHINE CONTAINED DELI TURKEY WHICH WAS 44.1F. POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING NEED TO BE 41F OR LESS. EXCEPT FOR DURING PREPARATION,COOKING,COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL, FOODS THAT ARE HELD FOR COLD HOLDING SHALL BE MAINTAINED AT 41F OR LESS. KEEP PHF FOR COLD HOLDING AT 41F OR BELOW. , , , ,
- 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)
- 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:
- COOK WAS UNCERTAIN OF SYMPTOMS THAT EMPLOYEES NEED TO REPORT TO THE PERSON IN CHARGE(PIC) TO REDUCE THE RISK OF FOOD BORNE DISEASE TRANSMISSION. THE PERMIT HOLDER SHALL REQUIRE ALL FOOD EMPLOYEES TO REPORT TO PIC ANY INFORMATION ABOUT THEIR HEALTH OR ACTIVITIES AS THEY RELATE TO DISEASES TRANSMISSIBLE THROUGH FOOD. IF EMPLOYEES HAVE ANY OF THE FOLLOWING SYMPTOMS: (A) VOMITING, (B) DIARRHEA, (C) JAUNDICE, (D) SORE THROAT WITH FEVER, OR (E) A LESION WITH PUS OR INFECTED OPEN WOUND. IT NEEDS TO BE REPORTED TO PIC. EDUCATE ALL FOOD EMPLOYEES ON SYMPTOMS THAT SHOULD BE REPORTED TO PIC.,
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTHS WERE LAYING ON COUNTER TOP IN KITCHEN. CLOTHS IN-USE FOR WIPING COUNTER AND EQUIPMENT SHALL BE HELD IN A CHEMICAL SANITIZER SOLUTION BETWEEN USES. STORE WET WIPING CLOTHS IN SANITIZER BUCKET SOLUTIONS BETWEEN USES. ,
- 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
|
06/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Downtowns Diner Dba Allen Park Diner, 6565 Allen Rd., Allen Park, MI 48101 »