- Critical: Consumption of Animal Foods th
- Comment:
- MENU REVISIONS IN PROGRESS. VIOLATION CONSIDERED RESOLVED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hand Drying Provision
- Comment:
- THERE IS NOW A ROLL OF PAPER TOWELS ABOVE THE SINK. VIOLATION 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: Manual and Mechanical Warewash
- Comment:
- THE RISK CONTROL PLAN WAS SUBMITTED AND APPROVED BY THE INSPECTOR. THE GLASS WASH MACHINE TESTED AT APPROXIMATELY 50 PARTS PER MILLION CHLORINE AT TIME OF VISIT. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Preventing Contamination from
- Comment:
- RISK CONTROL PLAN SUBMITTED AND APPROVED BY INSPECTOR. VIOLATION CONSIDERED RESOLVED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- POTENTIALLY HAZARDOUS FOOD CONTAINERS DATE MARKED AS NEEDED. SALSA DATED 2/9, SHELLED EGGS DATED 2/9, VALVEETA CHEESE DATED 2/6 ETC. VIOLATION IS CORRECTED.
- 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: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST PAPER AND QUAT TEST STRIPS ARE NOW ON SITE. VIOLATION IS CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Temperature Measuring Devices
- Comment:
- VERTICAL TYPE AIR THERMOMETER HANGING FROM FOOD RACK NEAR DOORWAY OF REACH IN COOLER. VIOLATION CORRECTED.
- 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)
|
02/03/2015 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- CONSUMER ADVISORIES EXIST ON THE MENUS, BUT THE FONT SIZE NEEDS TO BE CHANGED TO BE AT LEAST AS LARGE AS THE FONT OF THE MENU ITEM DESCRIPTIONS. MODIFY MENUS AS SOON AS REASONABLY POSSIBLE.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hand Drying Provision
- Locations:
- near Dish machine
- Comment:
- THE HAND WASH SINK NEAR THE KITCHEN DISH MACHINE IS IN NEED OF MORE PAPER TOWELS. PROVIDE PAPER TOWELS AS SOON AS POSSIBLE. THIS WILL BE CHECKED DURING MY RE-VISIT IN ABOUT 10 DAYS.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Locations:
- at the glasswasher
- Comment:
- THE BAR AREA GLASS WASH MACHINE WAS NOT DISPENSING ANY DETECTABLE CHLORINE SANITIZER. SERVICE MACHINE TO PROVIDE 50-100 PARTS PER MILLION FINAL CHLORINE RINSE AS SOON AS POSSIBLE. UNTIL THEN, USE THE DISHWASH MACHINE TO WASH GLASSES, OR WASH RINSE AND SANITIZE THEM MANUALLY IN THREE COMPARTMENT SINK. THIS WAS ALSO CITED DURING THE JULY 2014 ROUTINE INSPECTION. COMPLETE THE RISK CONTROL PLAN I PROVIDED DURING THIS VISIT AND E-MAIL OR FAX IT BACK TO ME.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Preventing Contamination from
- Locations:
- in the Kitchen Area
- Comment:
- COOK WAS OBSERVED HANDLING CORNED BEEF WITH BARE HANDS AT THE SLICER MACHINE. COOK PROMPTLY BEGAN TO USE GLOVES DURING VISIT. ITEM CORRECTED AT TIME OF INSPECTION. THIS ITEM WAS CITED DURING THE JULY 2014 ROUTINE INSPECTION ALSO. COMPLETE THE RISK CONTROL PLAN I LEFT ON SITE TODAY AND E-MAIL OR FAX IT BACK TO ME AS SOON AS POSSIBLE.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- in the Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- IN THE WALK-IN COOLER, SLICED WRAPPED CHEESE, COLE SLAW IN CUPS AND COOKED CHICKEN WERE NOT DATE MARKED. DATE MARK ITEMS AS SOON AS POSSIBLE. THIS WILL BE CHECKED IN A RE-VISIT IN ABOUT 10 DAYS.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE ARE NO TEST STRIPS FOR THE CHLORINE AND QUAT SANITIZERS THAT ARE USED HERE. ACQUIRE BOTH QUAT AND CHLORINE TEST STRIPS IN 10 DAYS OR LESS. THIS WILL BE CHECKED DURING THE RE-VISIT THAT WILL OCCUR IN ABOUT 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- in the Walk-in cooler
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- THERE WAS NO FUNCTIONING AMBIENT AIR THERMOMETER FOR THE WALK-IN COOLER. PROVIDE A THERMOMETER IN 10 DAYS OR LESS.,
- 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)
|
01/22/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- kitchen storage area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- the slicer was cleaned since last use but had dried debris present on blade and guard. Clean thoroughly. Observed containers holding food lids with build up of old food debris. Clean now and more frequently. Corrected by cleaning above items and re-cleaning the lids.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- bar(s) glasswasher
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The bar glass washer did not produce adequate chlorine sanitizer: Tested at close to 0 ppm. Provide 50-100 ppm chlorine sanitizer. Employees on the evening shift test the machine. It is recommended to test for proper chlorine concentration the first time the machine is used daily., Corrected by using the kitchen dish machine until repaired, and glasses that were in the machine were re-cleaned in the kitchen machine.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Walk-in cooler
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw eggs stored over ready to eat food in the walk in cooler. Corrected by storing eggs below.
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- food prep area
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed the cook handling lettuce with bare hands. Corrected by using gloves.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- 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:
- Containers of sliced lunch meats in the kitchen upright cooler, and soup in the walk in cooler not date marked. Date mark at time that the soup is first put into the cooler, and when the lunch meat is opened from original factory packaging. Corrected by date marking that food. This is a repeat violation: Complete the risk control plan and fax to number on form within 2 days.
- 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
- Effectiveness
- Items:
- Hair restraint
- Locations:
- food prep area
- 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
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- basement storage area
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Observed single use roasting pans and plastic serving spoons stored under sewage pipes in the basement. Store away from sewage pipes.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
07/11/2014 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- Ice bin(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE ICE BIN USED FOR BOTTLED BEER COOLING WITH DRAIN HOSE DOWN IN THE DRAIN. PROVIDE AIR GAP TO PREVENT SEWAGE CONTACT WITH DRAIN HOSE. CORRECTED BY RAISING THE DRAIN HOSE AND SECURING TO PROVIDE AN AIR GAP.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- PRE-PORTIONED LUNCH MEAT IN THE UPRIGHT COOLER, AND A PAN OF CORNED BEEF IN THE WALK IN COOLER WITHOUT DATE MARKING. DATE MARK TO ENSURE SALE WITHIN 6 DAYS OF OPENING/PREPARING TO MINIMIZE LISTERIA BACTERIA RISK. CORRECTED BY DATE MARKING NOTED FOOD.
- 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
|
01/24/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- food prep area
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- CUTTING BOARDS AND PREP UTENSILS AT PREP AND COOKING AREA IN USE 4 OVER 4 HOURS WITHOUT CLEANING. CLEAN AT LEAST EVERY 4 HOURS OR MORE OFTEN AS STATED. CORRECTED BY CLEAN AND WILL BE CLEANED AS REQUIRED (PER COOK AND PERSON ON CHARGE).
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SWISS CHEESE, CUT TOMATOES, TORN/CIT LETTUCE WAS AT 59F. DICED TOMATOES AND PEPPERONI AT 56F IN THE TOP OF THE PREP COOLER. CORRECTED BY DISPOSING OF THAT FOOD AND WILL BE HELD IN THE BOTTOM OF COOLER OR ICE BATH UNTIL REPAIRED.
- 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)
|
08/01/2013 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED: THE ICE MACHINE HAS BEEN REPLUMBED WITH SEPARATE DRAIN LINES.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED: ALL HAND WASH SINKS HAVE BEEN PROVIDED WITH PROPER PROVISIONS
- 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: Handwashing Sinks
- Comment:
- CORRECTED: THE PROPOSED HAND SINK HAS BEEN INSTALLED.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Equipment Compartments, Draina
- Comment:
- CORRECTED: THE DRAIN LINE HAS BEEN SECURED AND IS FREE FLOWING.
- General violation description:
- 4-204.120 - EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
- Equipment, Utensils, Linens, a
- Comment:
- CORRECTED: ALL CHEMICALS HAVE BEEN REMOVED FROM THE FLOOR AND PROPERLY STORED.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Fixed Equipment, Spacing or Se
- Comment:
- CORRECTED: BOTH THE GREASE TRAP AND COCKTAIL STATION HAS BEEN SEALED TO THE FLOOR.
- General violation description:
- 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT
- Food Preparation
- Comment:
- CORRECTED: A PLEXIGLASS SPLASH GUARD HAS BEEN INSTALLED AT HANDSINK
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Toilet Room Receptacle, Covere
- Comment:
- CORRECTED: COVERED WASTE RECEPTACLE HAVE BEEN PROVIDED.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed
- Comment:
- CORRECTED: THE RESTROOM DOOR IS NOW SELF CLOSING
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
06/07/2013 | Follow-up |
Restaurant representatives - add corrected or new information about Egan's Pub, 396 Main Street, Belleville, MI 48111 »