- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- kitchen
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Majority of cutting boards in kitchen are heavily scored. Resurface or replace.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- kitchen
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Many items unnecessary to restaurant found in kitchen: construction tools, office equipment. Several broken cooling units in kitchen
- General violation description:
- 6-501.114 - remove if items will not be repaired. Roasters used for Thanksgiving dinner still sitting on prep tables. Put in storage room
|
12/04/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at bar hand sink. Paper towel must be provided at all hand sinks at all times. Provide., Paper towels provided at hand 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen floor
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- The corner of the kitchen to the left of the fryer (corner with prep sink near microwave) is greasy. 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.
|
05/08/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment reach-in cooler interior
- Locations:
- bar(s) ice bin(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Dead fruit flies in bottom of bar ice bin. Remove, clean, and sanitize this food contact surface., Ice bin emptied, cleaned, and sanitized. VIOLATION CORRECTED DURING INSPECTED.
- 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- kitchen drain
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Mold has accrued in drains-at food prep sinks and dishmachine. Clean drain bowls regularly to avoid harborage conditions for drain flies.
- 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.
|
10/17/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- BOWL OF CREAMERS STORED IN COOLER BEHIND BAR
- 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: Time as a Public Health Contro
- Comment:
- BATTER IS NOW BEING CHARTED ON DRY ERASE BOARD ON WALL JUST SOUTH OF WHERE THE BATTER IS STORED
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
10/15/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- WAITSTATION (REAL) CREAMERS
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BOWL OF CREAMERS ON ICE TESTED 59 F PLEASE STORE THEM IN THE BEER COOLER OR REPLACE WITH SHELF STABLE VARIETY,
- 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: Safe, Unadulterated, and Hones
- Items:
- Food
- Locations:
- CANNED GOODS LONG-TERM STORAGE
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- TOMATO SAUCE IN WALK IN COOLER SOILED AT RIM OF CAN PLEASE ALWAYS TRANSFER OPENED CAN CONTENTS TO A CLEAN, FOOD GRADE CONTAINER IF NOT USED IMMEDIATELY UPON OPENING, CHEF DISCARDED
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- kitchen WORKING SUPPLY(IES)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- BOWL OF EGG BATTER STORED ON TOP OF HORIZONTAL FREEZER IN NE CORNER OF GRILL ONCE A PHF IS REMOVED FROM TEMPERATURE CONTROL, IT MUST BE TIME-CONTROLLED TO ENSURE THAT IT IS NOT STORED ABOVE 41 F LONGER THAN FOUR HOURS REPEATEDLY TAKING OUT AND RETURNING TO A COOLER MAY ALLOW THE BATTER INTERNAL TEMPERATURE TO STAY ABOVE 41 F FOR LONGER THAN FOUR HOURS THEREFORE, IT WAS AGREED TO USE A TIME CHART OF THE ERASABLE SORT TO ACHIEVE COMPLIANCE,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Locations:
- kitchen UNNECESSARY ITEM(S)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- BLOWER, SAW, TOOLS, ETC STORED IN KITCHEN PLEASE REMOVE ALL ITEMS THAT ARE NOT ESSENTIAL TO THE OPERATION OF THE KITCHEN
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen ceiling
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN THE CEILING TILES AND VENTS ESPECIALLY ON THE NORTH AND SOUTH SIDES OF THE KITCHEN
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/03/2012 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- TOP OF BOARD IS SMOOTH
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- I MKR CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
04/25/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- PLEASE FLIP OVER CONDIMENT COOLER BOARD TO ITS SMOOTH SIDE AND DISCONTINUE USE OF THE SCRATCHED SIDE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- REAR ICE MAKER HAS RUST ON INSIDE, WHILE THE FRONT ONE HAS SOME MOLD PLEASE EMPTY ,WASH, RINSE, SANITIZE (USE NON CHLORINE SANITIZER ON STAINLESS STEEL), AIR DRY, THEN REFILL,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen ceiling
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE THOROUGHLY CLEAN THE VENTS AND LIGHT PANELS OF THE KITCHEN CEILING
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/16/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 2 EMPLOYEE BEVERAGES IN THE KITCHEN IN UNCOVERED CUPS. EMPLOYEE BEVERAGES MUST BE KEPT COVERED. COVER. CORRECTED DURING INSPECTION BY COVERING THE EMPLOYEE BEVERAGE CUPS WITH LIDS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED FACILITY MADE TARTAR SAUCE WITH DISCARD DATE OF 9/6 AND CONTAINER OF HEAVY WHIPPING CREAM WITH USE-BY DATE OF 6/5 IN THE WALK-IN COOLER. FOODS MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD/USE-BY DATE. DISCARD NOTED FOODS. CORRECTED DURING INSPECTION BY DISCARDING THE CREAM AND THE TARTAR SAUCE INTO THE TRASH.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF DUST/SOIL ON THE CEILING VENTS AND THE SURROUNDING CEILING TILES. THE PHYSICAL FACILITY SHALL BE KEPT CLEAN. CLEAN THE CEILING VENTS AND SURROUNDING CEILING TILES.
- 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.
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Stock pot
- Corrections:
- Utilize long, shallow pans.
- Comment:
- OBSERVED STUFFED CABBAGE ROLLS COOLING IN 2 TIGHTLY PACKED STOCK POTS. FOODS MUST BE COOLED USING EFFECTIVE COOLING MEASURES TO ENSURE THAT COOLING TIME REQUIREMENTS ARE MET. COOL THE STUFFED CABBAGE ROLLS IN LONG, SHALLOW, UNCOVERED PANS.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. OBSERVED PORTION CUP USED AS SCOOP FOR APPLESAUCE AND STORED IN APPLESAUCE 2. OBSERVED LETTUCE TONGS STORED WITH HANDLE IN THE LETTUCE SCOOPS FOR FOOD MUST HAVE A HANDLE AND THE HANDLE MUST BE STORED TO PREVENT HAND-CONTACT WITH THE FOOD. PROVIDE SCOOP WITH HANDLE (EX: SPOON) FOR THE APPLE SAUCE AND ENSURE THAT SCOOPS ARE STORED EITHER OUTSIDE THE FOOD OR IN THE FOOD WITH THE HANDLE EXTENDING OUT OF THE FOOD TO PREVENT HAND CONTACT WITH FOOD.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
10/05/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY LABELING ALL REQUIRED FOODS WITH DISCARD DATES THAT DO NOT EXCEED 7 DAYS BEYOND THE PREP DATES USING PERMANENT MARKER AND DATE LABEL STICKERS.
- 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: Reheating for Hot Holding
- Comment:
- CORRECTED BY HEATING SOUPS TO >165F ON THE STOVE-TOP BEFORE PLACING INTO THE HOT HOLDING UNIT. BOTH THE CHICKEN SOUP AND THE FRENCH ONION SOUP OBSERVED AT >200F TODAY.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
|
05/03/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- IN THE COOK LINE PREP COOLER OBSERVED THE FOLLOWING FOODS AT UNSAFE TEMPERATURES: -SLICED TOMATO AT 56F -SHREDDED AND SLICED CHEESES AT 56-57F -RAW BACON AT 55F -HAM AT 56F THE PERSON IN CHARGE STATES THAT THE COOLER WAS ACCIDENTALLY UNPLUGGED OVERNIGHT. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD POTENTIALLY HAZARDOUS FOODS FROM THE PREP COOLER. CORRECTED AT TIME OF INSPECTION BY DISCARDING ALL POTENTIALLY HAZARDOUS FOODS INTO THE TRASH. THE COOLER WAS PLUGGED IN AND AN AMBIENT AIR TEMPERATURE OF 40F OBSERVED.
- 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: Ready-to-Eat Food, Date Markin
- 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:
- NO DATE MARKINGS OBSERVED ON FOODS REQUIRING DATE MARKINGS IN THE WALK-IN COOLER, SUCH AS
- General violation description:
- 3-501.17 - -VARIOUS COOKED PASTAS -SOUPS -MEAT LOAF -COOKED CHICKEN WITH VEGETABLES -BAKED POTATOES -RIBS -SAUERKRAUT WITH SAUSAGE 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 PREPARATION. DATE MARK ALL REQUIRED FOOD ITEMS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- CHICKEN SOUP OBSERVED AT 120F AND FRENCH ONION SOUP OBSERVED AT 118F IN THE HOT HOLDING UNITS. THE SOUPS ARE PLACED DIRECTLY INTO THE UNITS FROM THE WALK-IN COOLER. FOODS MUST BE REHEATED TO 165F WITHIN 2 HOURS BEFORE HOLDING AT 135F. HEAT SOUPS TO 165F WITHIN 2 HOURS ON THE RANGE BEFORE PLACING INTO THE HOT HOLDING UNITS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- 1. OBSERVED RAW SAUSAGE STORED OVER COOKED CHICKEN IN THE WALK-IN COOLER 2. OBSERVED RAW CHICKEN STORED OVER RAW FISH IN THE PREP COOLER RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AND STORED SEPARATED FROM EACH OTHER BASED ON MINIMUM REQUIRED COOKING TEMPERATURE TO PREVENT CROSS-CONTAMINATION. REARRANGE THE COOLERS TO PREVENT CROSS-CONTAMINATION. CORRECTED DURING INSPECTION BY MOVING THE RAW SAUSAGE AND THE RAW CHICKEN TO THE LOWEST SHELVES OF THE RESPECTIVE 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FRONTS OF THE COOLER DOORS AND THE COOLER DOOR HANDLES IN THE KITCHEN WHERE ACCUMULATED SOIL IS PRESENT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- POST A SIGN REMINDING EMPLOYEES TO WASH HANDS AT THE HAND WASH SINK IN THE KITCHEN.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Lighting, Intensity
- Items:
- Lighting intensity
- Corrections:
- Provide as required
- Comment:
- REPLACE THE BURNT OUT LIGHTS IN THE EMPLOYEE RESTROOM AND THE WARE WASHING AREA TO PROVIDE ADEQUATE LIGHT FOR WORKING AND CLEANING.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE KITCHEN HAND WASH SINK TO PREVENT CONTAMINATION OF EMPLOYEES' HANDS WHILE WASHING.
- 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.
- Microwave ovens
- Items:
- Microwave oven(s)
- Problems:
- Do not meet safety standards
- Corrections:
- Replace.
- Comment:
- REPLACE THE 2 MICROWAVE OVENS IN THE KITCHEN AS THE CEILING COATING OF BOTH IS BUBBLED/PEELING EXPOSING THE METAL BENEATH.
- General violation description:
- 4-501.13 - Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens.
|
04/20/2011 | Routine Inspection |
- Critical:
- 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:
- The deserts and the coleslaw were not date marked. The discard dates were marked at the time of inspection and the violation was 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:
- 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:
- The deserts and the coleslaw were not date marked. The discard dates were marked at the time of inspection and the violation was 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: Ready-to-Eat Food, Date Markin
- 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:
- The deserts and the coleslaw were not date marked. The discard dates were marked at the time of inspection and the violation was 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
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- All the cooler doors and the hand wash station faucet etc. are soiled. Keep them clean for the sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The microwave ovens are soiled inside and out. Keep them clean.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- All the cooler doors and the hand wash station faucet etc. are soiled. Keep them clean for the sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The microwave ovens are soiled inside and out. Keep them clean.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- All the cooler doors and the hand wash station faucet etc. are soiled. Keep them clean for the sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The microwave ovens are soiled inside and out. Keep them clean.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
10/25/2010 | Routine Inspection |
- Critical:
- Comment:
- The freezer was defrosted, cleaned, washed, rinsed and sanitized. Violation had been corrected.
- 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:
- Comment:
- All the foods in the wic were covered. Violation had been corrected.
- 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:
- Comment:
- The freezer was defrosted, cleaned, washed, rinsed and sanitized. Violation had been corrected.
- 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:
- Comment:
- All the foods in the wic were covered. Violation had been corrected.
- 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: Cleaning Freq.,Food Contact Su
- Comment:
- The freezer was defrosted, cleaned, washed, rinsed and sanitized. Violation had been corrected.
- 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: Separation, Packaging, & Segre
- Comment:
- All the foods in the wic were covered. Violation had been corrected.
- 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
|
04/28/2010 | Follow-up |
- Critical:
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- ICE ACCUMULATED INSIDE THE SINGLE DOOR REACH IN FREEZER AND ALSO FOOD DEBRIS ACCUMULATED IN THE BOTTOM SHELF. DEFROST, CLEAN, WASH' RINSE AND SANITIZE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical:
- Items:
- Fruit(s) and vegetable(s) cutting board
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- MANY FOOD ITEMS IN THE WALK IN COOLER ARE NOT COVERED. COVER THEM WITH A FOOD WRAPPER TO PROTECT FROM DUST AND OTHER CONTAMINATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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:
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- ICE ACCUMULATED INSIDE THE SINGLE DOOR REACH IN FREEZER AND ALSO FOOD DEBRIS ACCUMULATED IN THE BOTTOM SHELF. DEFROST, CLEAN, WASH' RINSE AND SANITIZE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical:
- Items:
- Fruit(s) and vegetable(s) cutting board
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- MANY FOOD ITEMS IN THE WALK IN COOLER ARE NOT COVERED. COVER THEM WITH A FOOD WRAPPER TO PROTECT FROM DUST AND OTHER CONTAMINATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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:
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- ICE ACCUMULATED INSIDE THE SINGLE DOOR REACH IN FREEZER AND ALSO FOOD DEBRIS ACCUMULATED IN THE BOTTOM SHELF. DEFROST, CLEAN, WASH' RINSE AND SANITIZE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical:
- Items:
- Fruit(s) and vegetable(s) cutting board
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- MANY FOOD ITEMS IN THE WALK IN COOLER ARE NOT COVERED. COVER THEM WITH A FOOD WRAPPER TO PROTECT FROM DUST AND OTHER CONTAMINATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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:
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- ICE ACCUMULATED INSIDE THE SINGLE DOOR REACH IN FREEZER AND ALSO FOOD DEBRIS ACCUMULATED IN THE BOTTOM SHELF. DEFROST, CLEAN, WASH' RINSE AND SANITIZE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical:
- Items:
- Fruit(s) and vegetable(s) cutting board
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- MANY FOOD ITEMS IN THE WALK IN COOLER ARE NOT COVERED. COVER THEM WITH A FOOD WRAPPER TO PROTECT FROM DUST AND OTHER CONTAMINATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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:
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- ICE ACCUMULATED INSIDE THE SINGLE DOOR REACH IN FREEZER AND ALSO FOOD DEBRIS ACCUMULATED IN THE BOTTOM SHELF. DEFROST, CLEAN, WASH' RINSE AND SANITIZE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical:
- Items:
- Fruit(s) and vegetable(s) cutting board
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- MANY FOOD ITEMS IN THE WALK IN COOLER ARE NOT COVERED. COVER THEM WITH A FOOD WRAPPER TO PROTECT FROM DUST AND OTHER CONTAMINATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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:
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- ICE ACCUMULATED INSIDE THE SINGLE DOOR REACH IN FREEZER AND ALSO FOOD DEBRIS ACCUMULATED IN THE BOTTOM SHELF. DEFROST, CLEAN, WASH' RINSE AND SANITIZE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical:
- Items:
- Fruit(s) and vegetable(s) cutting board
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- MANY FOOD ITEMS IN THE WALK IN COOLER ARE NOT COVERED. COVER THEM WITH A FOOD WRAPPER TO PROTECT FROM DUST AND OTHER CONTAMINATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- ICE ACCUMULATED INSIDE THE SINGLE DOOR REACH IN FREEZER AND ALSO FOOD DEBRIS ACCUMULATED IN THE BOTTOM SHELF. DEFROST, CLEAN, WASH' RINSE AND SANITIZE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Separation, Packaging, & Segre
- Items:
- Fruit(s) and vegetable(s) cutting board
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- MANY FOOD ITEMS IN THE WALK IN COOLER ARE NOT COVERED. COVER THEM WITH A FOOD WRAPPER TO PROTECT FROM DUST AND OTHER CONTAMINATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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04/22/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about El Dorado, 3807 Fort, Wyandotte, MI 48192 »