- Critical: Equipment Food-Contact Surface
- Comment:
- Corrected Cooks stated that cutting boards are routinely cleaned every four hours. New sanitizer buckets are used for cutting boards that are cleaned in place.
- 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: Equipment, Food-Contact Surfac
- Comment:
- Corrected Slicer and mixer are clean of food debris. The pop nozzles and holders have been cleaned and sanitized. Water is draining properly from the pop holder drain.
- 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: Warewashing Equipment, Determi
- Comment:
- Corrected Chlorine test kit was provided.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
04/24/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- Equipment food-contact surfaces that are in contact with potentially hazardous food must be cleaned at a frequency of at least every 4 hours or when contaminated. Observed utensils on the grill line and cutting boards on the grill line and at the pizza station are not routinely washed-rinsed-sanitized every four hours. Increase cleaning frequency to every 4 hours to preclude a build up of bacteria. ,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food-contact surfaces of equipment must be cleaned to sight and touch. Observed these food-contact surfaces to have an accumulation of debris or to be soiled after use. 1. The slicer downstairs has an accumulation of food residue on the outer areas behind the blade. 2. The inside of the mixer was not properly cleaned and had splash residue on the walls. 3. The rubber holders for the soda guns have an accumulation of debris and one of the drains to the holder on the outside of the main bar is not draining properly and it has standing water inside. ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food held cold must be maintained at 41F or below to prevent growth of bacteria. Observed chicken at 45F and marinated beef at 50F in the prep cooler on the grill line. Other items were 41F and below. Corrected items were moved to another cooler to bring the temperature down and to maintain at 41F and 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: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- The concentration of the chlorine sanitizing solution must be determined by using a sanitizer test kit by accurately measuring the concentration between 50ppm and 100ppm. Observed no chlorine test strips provided. Provide test strips to accurately measure the concentration.,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Food must be stored at least 6 inches off of the floor to protect from contamination. Observed food at the bar (pretzels, cherries, olives) stored on the floor underneath the sink. Store food at least 6 inches or more off of the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Non-food contact surfaces of equipment must be kept clean to preclude the accumulation of dust and debris. Observed heavy accumulation of dust inside the ducts and vents in the pizza oven. The bottom of the pizza rack, that is not in use, has a build up of food debris on the conveyor belt. The oven has a build up of charred debris on the bottom. Keep equipment clean and free of dust and debris.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Walls and Ceilings, Attachment
- Items:
- Wall attachment(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Ceiling tiles must properly be installed to create a smooth easily cleanable surface. Observed ceiling tiles missing in the kitchen and over the pizza oven station. Replace and install ceiling tiles.
- General violation description:
- 6-201.17 - (A) Except as specified in # (B) of this section, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be EASILY CLEANABLE. (B) In a CONSUMER area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean.
|
04/14/2015 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- Observed at time of inspection hand wash sinks in men's and women's bathroom are provided with hot water of 100 F. Corrected.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
10/24/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Employee stated coffee pots did not undergo a sanitize process only salt and lemon solution was used to clean. Food contact surfaces must be sanitized. Corrected at time of inspection coffee pots now are wash rinsed and sanitized. Corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection men's and women's bathrooms in back room not providing hot water. Correct by providing. A follow up will occur in about 10 days.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Employees preparing food shall wear a hat/hair restraint. Observed at time of inspection multiple employees without hair restraints preparing food in kitchen. Correct by providing. A follow up will occur at the next routine inspection.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Nonfood-Contact Surfaces
- Corrections:
- Discontinue use.
- Comment:
- Observed shelves in basement walk in cooler are rusty. Correct by removing rust and coating in a non absorbent acrylic/epoxy or replace. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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.
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10/14/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment cobra head holders
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed can opener down stairs and bar cobra heads had an accumulation of food debris. Correct by cleaning. Correct as soon as possible a follow up inspection will occur in about 10 days.,
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Observed in prep cooler raw beef stored above ready to eat vegetables. In walk in cooler down stairs raw chicken stored next to lettuce. Corrected at time of inspection. Potentially hazardous food moved away from and beneath ready to eat food. Corrected.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
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03/04/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED AT TIME OF INSPECTION CAN OPENER BLADE CLEAN, COBRA HEADS CLEAN. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
03/03/2014 | Follow-up |
| No violation noted during this evaluation. | 09/17/2013 | Follow-up |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- 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
|
08/16/2013 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- ENSURE EMPLOYEES DATE BAGGIEED LUNCH MEATS PROPERLY.......HAM DATED 1-29........PROVIDE NEW CONTAINER AND RE LABEL WITH NEW DATES,
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Stored improperly
- Corrections:
- Air dry wiping cloths in manner that does not contaminate other items.
- Comment:
- USE LIDDED CUP WITH STRAWS FOR EMPLOYEE DRINKS ....NO POP UP LID AS OBSERVED AT BAR
- 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
|
02/12/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- MEAT SLICER CLEANED AND SAINTIZED
- 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
- Comment:
- MACHINE DISPENSING 50-100PPM
- 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: Person in Charge
- Comment:
- PERSON IN CHARGE AT VISIT
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ALL FOODS 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: Separation
- Comment:
- NO TOXIC INSECTICIDES OBSERVED
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Temperature Measuring Devices
- Comment:
- THERMOMETER IN REACH IN COOLER
- 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: When to Wash
- Comment:
- HANDWASHING IN PLACE WHERE REQUIRED
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
01/24/2013 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FOOD ITEMS IN THE SALAD PREP COOLER STORED ABOVE 41F: -COLE SLAW AT 47F -SOUR CREAM AT 50F -FACILITY-MADE RANCH DRESSING AT 51F -FACILITY-MADE SALSA AT 53F AMBIENT AIR TEMPERATURE IN THE UNIT IS 48F COLD POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 41F OR BELOW. DISCARD FOODS THAT HAVE BEEN ABOVE 41F FOR MORE THAN 4 HOURS OR ANY UNKNOWN PERIOD OF TIME. MOVE REMAINING ITEMS TO A COOLER THAT IS HOLDING PROPER TEMPERATURE. CORRECTED IMMEDIATELY BY MOVING POTENTIALLY HAZARDOUS FOOD ITEMS OUT OF THE SALAD PREP COOLER INTO A COOLER HOLDING FOOD 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- OBSERVED CONTAINERS OF SLICED, PORTIONED DELI HAM AND DELI ROAST BEEF DATE MARKED 8/27. PERSON IN CHARGE STATES THAT THE DATE IS THE PREP DATE BUT ALL OTHER FOOD ITEMS OBSERVED DATED MARKED WITH THE DISCARD DATE. A CONSISTENT DATE MARKING PROCEDURE MUST BE USED THROUGHOUT THE FACILITY TO ENSURE THAT FOODS REQUIRING DATE MARKINGS ARE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE. CORRECT THE DATE MARKINGS ON THE HAM AND ROAST BEEF TO REFLECT THE DISCARD DATE. CORRECTED DURING INSPECTION BY RE-LABELING THE HAM AND ROAST BEEF WITH THE DISCARD DATES.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE MAIN DISH MACHINE. 50-100 PPM CHLORINE ARE REQUIRED TO PROPERLY SANITIZE WARES. SERVICE MACHINE TO PROVIDE ADEQUATE SANITIZER CONCENTRATION. CORRECTED AT TIME OF INSPECTION BY PRIMING THE SANITIZER PUMP. 100 PPM CHLORINE DETECTED.
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE DID NOT WASH HANDS BEFORE HANDLING CLEAN, SANITIZED WARES AFTER HANDLING SOILED WARES AT THE DISH MACHINE. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION. EMPLOYEE WASHED HANDS.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- USE TEST STRIPS TO MONITOR SANITIZER CONCENTRATION IN THE DISH MACHINE DAILY.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- OBSERVED WARES BEING STACKED WHILE WET ALLOW ALL WARES (CUPS, GLASSES, PLATES, ETC) TO AIR DRY BEFORE STACKING.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS IN ALL COOLERS TO MONITOR THE AMBIENT AIR TEMPERATURE IN THE COOLERS. PLACE THERMOMETERS IN THE WARMED PART OF THE COOLER IN AN EASILY ACCESSIBLE LOCATION.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED MANY WIPING CLOTHS STORED ON COUNTERS WHILE NOT IN USE. WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH USE TO PREVENT THE GROWTH/SPREAD OF BACTERIA. STORE WET WIPING CLOTHS IN SANITIZER SOLUTION.
- 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
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08/29/2012 | Routine |
- Can Openers
- Items:
- Can opener blade(s)
- Locations:
- basement Can opener blade
- Problems:
- Not readily removable For cleaning
- Corrections:
- Replace to be readily removable.
- Comment:
- LARGE CAN OPENER HAS A BUILDUP OF FOOD RESIDU ON PARTS AND THE PIERCING BLADE. REPAIR, CLEAN OR REPLACE CAN OPENER SO THAT THE PIERCIG POINT DOES NOT PROVIDE A COURCE OF CONTAMINATIOON OF THE FOOD.
- General violation description:
- 4-202.15 - Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- ventilation system cookline
- Problems:
- Filter(s) not changed Creating source of contamination
- Corrections:
- Change filters.
- Comment:
- AIR VENTILATION ABOVE THE COOKLINE IS COATED IN DRIPPING DIRTY GREASE. CLEAN IN 30 DAYS.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Controlling Pests
- Items:
- Harborage conditions unused equipment
- Locations:
- basement
- Problems:
- Not eliminated
- Corrections:
- Remove unnecessary items.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s) wall covering(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- CRACKED TILES AMD HOLES IN THE CEILINGS AND WALLS OF THE KITCHEN AMND STORAGE AREAS ARE IN DISREPAIR. FIX, REPAIR ALL FLOORS, WALLS AND CEILINGS.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food storage
- Items:
- Food item(s) in storage, Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates, Stored on floor or less than 6 inches above floor
- Corrections:
- Store in protected manner., Store at least 6 inches above the floor.
- Comment:
- PREVENTING CONTAMINATION FROM PREMISES FOOD STORAGE FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING FOOD AT LEAST 6 INCHES ABOVE THE FLOOR. WHOLE CABBAGE STORED BY THE WALK IN COOLER AND BAGS OF FLOOR STOOD REMOVE AND PLACE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR TO ALLOW CLEANING OF THE FLOOR AND PROTECTION FROM SPILLS CORRECT IN 30 DAYS OR LESS OR BY THE NEXT ROUTINE INSPECTION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- prep line
- Problems:
- In poor repair
- Comment:
- THE CONDENSER MOTOR AND FANS ON THE PREP COOLER AT THE PIIZA LINE AREA IS COVERED WITH DIRTY AND ACCUMULATED FOOD. TO PREVETN BREAKDOWN AND HARBORAGE CONDITIONS FOR PESTS CLEAN EQUIPMENT.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- BACK KITCHEN DOOR HAS AREAS WHERE LIGHT IS VISIBLE MAKE OR REPLACWE DOOR TRIM TO SEAL AGAINST PESTS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Preset Tableware
- Items:
- Preset tableware
- Locations:
- Dining area
- Problems:
- Not protected from contamination By being wrapped, covered, or inverted
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- Comment:
- TABLEWARE ARE PLACED ON TABLES IN A MANNER THAT DOES NOT PROTECT FOOD CONTACT SURFACES FROM CONTAMINATION. REMOVE TABLEWARE OR WRAP/COVER UTENSILS.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- Prohibitions
- Items:
- Laundered linen(s)
- Locations:
- Under chemical storage
- Problems:
- Stored
- Comment:
- WHITE COOK APRONS AND WIPING TOWELS ARE BEING STORED UNDER VARIOUS CHEMICALS AND PAINTS IN THE BASEMENT. REMOVE AND STORE IN PROTECTED AREA TO PREVETN CONTAMINATION OF PACKAGING AND CLOTH.
- 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
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02/23/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- ALL EMPLOYEE BEVERAGES HAVE LIDS AND STRAWS. VIOLATION CORRECTED.
- 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
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09/07/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED UNCOVERED CUPS (EMPLOYEE BEVERAGES) ON RACK HOLDING CLEAN DISHES. EMPLOYEE BEVEREAGES MUST HAVE A LID AND A STRAW.,
- 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
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- OBSERVED CONTAINER OF LEMONS IN ICE BIN AT WAIT STATION. ICE USED IN DRINKS CANNOT BE USED TO KEEP FOOD COOL. STORE LEMONS ELSEWHERE.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CONDENSER COVER FOR PREP COOLER PIZZA AREA IS MISSING. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. REPLACE MISSING COVER.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT HAND SINK IN WAIT STATION. PAPER TOWEL MUST BE AVAILABLE AT ALL TIMES. PROVIDE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- BACK DOOR SLIGHTLY OPEN ALLOWING FLIES TO ENTER FACILITY. KEEP BACK DOOR CLOSED TIGHT TO AVOID PEST ENTRY.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MISSING CEILING TILES IN KITCHEN, UNFINISHED WALL ABOVE PIZZA PREP AREA. PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR, WALLS MUST BE FINISHED TO BE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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08/22/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FFODS STORED BELOW READY-TO-EAT FOODS. VIOLATION 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
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03/09/2011 | Follow-up |
- Critical: Separation, Packaging, & Segre
- 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 PITA BREAD, BUTTER IN WALK-IN COOLER. RAW ANIMAL PRODUCTS MUST BE STORED BELOW READY-TO-EAT FOODS.,
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING TILES MISSING IN PIZZA AREA. REPLACE MISSING TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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02/21/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- TONGS USED FOR SOUP NOODLES AND DRINK GARNISH. GLOVES WORN WHEN CUTTING LEMONS. VIOLATION CORRECTED.
- 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 Food, Disposition
- Comment:
- ALL PHF IN WIC LABELED WITH DISCARD DATE, ALL ITEMS ARE WITHIN USE-BY DATE. VIOLATION CORRECTED.
- 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
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09/13/2010 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED WAITSTAFF CUTTING LEMONS FOR DRINK GARNISH WITH BARE HANDS, TOUCHING NOODLES WITH BARE HANDS WHEN GETTING SOUP. GLOVES OR UTENSIL MUST BE USED TO HANDLE FOOD. WEAR GLOVES WHEN CUTTING LEMONS AND USE TONGS TO PUT GARNISH IN DRINKS, USE LARGER SPOON FOR NOODLES. COMPLETE RISK CONTROL PLAN FOR FOLLOW UP.
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED WAITSTAFF CUTTING LEMONS FOR DRINK GARNISH WITH BARE HANDS, TOUCHING NOODLES WITH BARE HANDS WHEN GETTING SOUP. GLOVES OR UTENSIL MUST BE USED TO HANDLE FOOD. WEAR GLOVES WHEN CUTTING LEMONS AND USE TONGS TO PUT GARNISH IN DRINKS, USE LARGER SPOON FOR NOODLES. COMPLETE RISK CONTROL PLAN FOR FOLLOW UP.,
- 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 Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED CONTAINER OF FRENCH ONION SOUP IN BASEMENT WALK-IN COOLER WITH DISCARD DATE OF 8-24 AND SALSA WITH DISCARD DATE OF 8-23. POTENTIALLY HAZARDOUS FOOD CANNOT BE HELD PAST ITS DISCARD DATE (SIX DAYS AFTER PREP DATE). DISCARD.
- 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
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED CONTAINER OF FRENCH ONION SOUP IN BASEMENT WALK-IN COOLER WITH DISCARD DATE OF 8-24 AND SALSA WITH DISCARD DATE OF 8-23. POTENTIALLY HAZARDOUS FOOD CANNOT BE HELD PAST ITS DISCARD DATE (SIX DAYS AFTER PREP DATE). DISCARD.,
- 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
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- AIR RETURN VENT IN WAIT STATION HAS AN ACCUMULATION OF DUST. INCREASE CLEANING FREQUENCY.
- 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 plastic container 5 gallon bucket
- Comment:
- OBSERVED COVERED 5 GALLON CONTAINER OF SOUP COOLING IN SINK WITH SMALL AMOUNT OF ICE IN BOTTOM OF SINK. COOL IN AN ICE BATH THAT SURROUNDS ENTIRE BUCKET, KEEP LID OFF TO HELP COOL SOUP MORE QUICKLY.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
- 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
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- Comment:
- PRESET TABLEWARE NOT COVERED. COVER OR ROLL IN NAPKIN TO PROTECT FROM POSSIBLE CONTAMINATION.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
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08/25/2010 | Routine Inspection |
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