| No violation noted during this evaluation. | 03/20/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL WAS PROVIDED AT THE HAND WASH STATION. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OPEN PACKAGES OF SINGLE SERVICE ITEMS WERE STORED ON THE FLOOR. STORE THEM 6 INCHES ABOVE THE FLOOR ON A SHELF. THEY WERE REMOVED AND STORED ON A SHELF AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
03/19/2014 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY REMOVING SPLASH GUARD TO PROVIDE AN AIR GAP ON SINK.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Cleaning Procedure
- Comment:
- CORRECTED BY PROVIDING AND USING SOAP FOR HAND CLEANING.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
|
04/17/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- 3-compartment sink(s) food prep sink
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- THERE IS NO AIR GAP ON THE 3 COMPARTMENT SINK, USED FOR CLEANING FRUIT. PROVIDE AN AIR GAP OF AT LEAST 2 TIMES THE PIPE DIAMETER ON THE DRAIN PIPE FOR THE RINSE/SANITIZE SINK/S. CURRENTLY A BOOT HAS BEEN INSTALLED ON THE DRAIN PIPE (TO REDUCE SPLASH), CAUSING A DIRECT CONNECTION TO THE SEWAGE SYSTEM. TO REDUCE SPLASH FROM THE DRAIN PIPE, THE PIPE END MAY BE CUT ON 45 DEGREE ANGLE. THIS IS A REPEAT CRITICAL VIOLATION. AN OFFICE CONSULTATION WITH $135 FEE MAY BE SCHEDULED.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- FOOD EMPLOYEE DOES NOT USE SOAP WHEN WASHING HANDS. PROVIDE AND USE SOAP TO ENSURE REMOVAL OF CONTAMINATES FROM HANDS.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Food Display
- Items:
- Food on display display table
- Locations:
- Self serve area
- Problems:
- Lacking protection Sneeze guards
- Corrections:
- Protect against contamination
- Comment:
- VARIOUS FOODS (SHELLED NUTS, OLIVES, PICKLES DRIED FRUIT, FRESH FRUIT, SLICED TOMATOES, PASTRY OUT ON COUNTERS FOR SELF SERVE WITHOUT SNEEZE/COUGH PROTECTION. REPEAT VIOLATION: PROVIDE COVERS OR GUARDS WITHIN 6 MONTHS.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- EMPTY CARDBOARD BOXES STORED ON FRONT OF HAND SINKS AND FOOD CART AT SIDE OF SINK. DO NOT BLOCK HAND SINK ACCESS. CORRECT THIS REPEAT VIOLATION WITHIN 10 DAYS.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
03/15/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY PROVIDING AIR GAPS.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F.
- 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)
|
04/13/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- 3-compartment sink(s) food prep sink
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- THERE IS NO AIR GAP ON THE 3 COMPARTMENT SINK, USED FOR CLEANING FRUIT. PROVIDE AN AIR GAP OF AT LEAST 2 TIMES THE PIPE DIAMETER ON THE DRAIN PIPE FOR THE RINSE/SANITIZE SINK/S. CURRENTLY A BOOT HAS BEEN INSTALLED ON THE DRAIN PIPE (TO REDUCE SPLASH), CAUSING A DIRECT CONNECTION TO THE SEWAGE SYSTEM. TO REDUCE SPLASH FROM THE DRAIN PIPE, THE PIPE END MAY BE CUT ON 45 DEGREE ANGLE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- 3-compartment sink(s) food prep sink
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- THERE IS NO AIR GAP ON THE 3 COMPARTMENT SINK, USED FOR CLEANING FRUIT. PROVIDE AN AIR GAP OF AT LEAST 2 TIMES THE PIPE DIAMETER ON THE DRAIN PIPE FOR THE RINSE/SANITIZE SINK/S. CURRENTLY A BOOT HAS BEEN INSTALLED ON THE DRAIN PIPE (TO REDUCE SPLASH), CAUSING A DIRECT CONNECTION TO THE SEWAGE SYSTEM. TO REDUCE SPLASH FROM THE DRAIN PIPE, THE PIPE END MAY BE CUT ON 45 DEGREE ANGLE.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Self serve area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT THE SELF SERVE BAR, SINGLE SERVING CREAM CHEESE, STACKED UP IN THE ICE BATH WAS OBSERVED TO BE AT 60F, AND TIME CONTROL IS NOT USED. HOLD AT OR BELOW 41F. NOTE: TIME CONTROL MAY BE USED. THE FOOD MUST START AT 41F OR LOWER, AND BE USED OR DISCARDED WITHIN 6 HOURS IF HELD BELOW 70F, AND USED OR DISCARDED WITHIN 4 HOURS OR LESS IF THE FOOD GOES OVER 70F. IF USING TIME, PROVIDE WRITTEN PROCEDURES FOR USE AND DISPOSAL OF THE CREAM CHEESE WITHIN 4 OR 6 HOURS OF COMING OUT OF THE COOLER. NOTE: THE FACILITY ONLY SERVES BREAKFAST, AND THE TIME IS LIMITED TO BETWEEN 6:00 AM AND 10:00 AM.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Self serve area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT THE SELF SERVE BAR, SINGLE SERVING CREAM CHEESE, STACKED UP IN THE ICE BATH WAS OBSERVED TO BE AT 60F, AND TIME CONTROL IS NOT USED. HOLD AT OR BELOW 41F. NOTE: TIME CONTROL MAY BE USED. THE FOOD MUST START AT 41F OR LOWER, AND BE USED OR DISCARDED WITHIN 6 HOURS IF HELD BELOW 70F, AND USED OR DISCARDED WITHIN 4 HOURS OR LESS IF THE FOOD GOES OVER 70F. IF USING TIME, PROVIDE WRITTEN PROCEDURES FOR USE AND DISPOSAL OF THE CREAM CHEESE WITHIN 4 OR 6 HOURS OF COMING OUT OF THE COOLER. NOTE: THE FACILITY ONLY SERVES BREAKFAST, AND THE TIME IS LIMITED TO BETWEEN 6:00 AM AND 10:00 AM.,
- 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)
- Consumer Self-Service Operatio
- Items:
- Utensil(s)
- Locations:
- Self serve area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AT THE SELF SERVE AREA, A BOWL OF APPLES ON DISPLAY WITHOUT UTENSILS OR PACKAGING TO PROTECT AGAINST HAND CONTAMINATION FROM CONSUMERS REACHING HANDS INTO THE APPLES. PROVIDE PACKAGING OR SUITABLE UTENSILS FOR ANY FRUIT THAT DOES REQUIRE PEELING TO EAT.
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
- Food Display
- Items:
- Food on display display table
- Locations:
- Self serve area
- Problems:
- Lacking protection Sneeze guards
- Corrections:
- Protect against contamination
- Comment:
- VARIOUS FOODS (SHELLED NUTS, OLIVES, PICKLES, SLICED TOMATOES, PASTRY OUT ON COUNTERS FOR SELF SERVE WITHOUT SNEEZE/COUGH PROTECTION. PROVIDE COVERS OR GUARDS WITHIN 6 MONTHS.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- THE KITCHEN HAND SINK IS BLOCKED BY A TRASH CAN AND A CART: KEEP ACCESSIBLE FOR HAND WASHING.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
03/24/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/22/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE....BLACK FILM ACCUMULATING ON WHITE PLASTIC AT BACK OF ICE BIN OBSERVED, CONDENSATE DRIPS OVER RESIDUE/GROWTH ONTO ICE IN ICE BIN........DISCARD ICE, CLEAN AND SANITIZE INTERIOR OF ICE MACHINE, THEN BEGIN ICE MAKING PROCESS AGAIN.
- 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: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- TRAIN STAFF PROPER HANDWASHING PROCEDURES TO BE PERFORMED AT THE HANDWASH SINK.....USING SOAP AND WATER SCRUB HANDS FOR A MINUMUM OF 20 SECONDS......EMPLOYEE OBSERVED TO WASH HANDS FOR A FEW SECONDS AT THE 3 COMPARTMENT SINK.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- 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:
- NO BARE HAND CONTACT WITH READY TO EAT FOODS....EMPLOYEE OBSERVED HANDLING AND CUTTING STRAWBERRIES WITH THE BARE HAND......USE GLOVES WHEN HANDLING READY TO EAT FOODS SUCH AS FRIUT.
- 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: Restricted Use Pesticides, Cri
- Items:
- Restricted use pesticides
- Problems:
- Does not meet requirement of specified in 40 cfr 152
- Corrections:
- Remove from facility/premises.
- Comment:
- CHEMICAL PESTICIDES SUCH AS RAID AND TAT ARE NOT PERMITTED IN THE FOOD ESTABLISHMENT,......USE ONLY APPROVED FOOD GRADE PESTICIDES IN A FOOD ESTABLISHMENT......REMOVE 3 CANS OF RAID AND 1 CAN OF TAT FROM THE FACILITY......DO NOT STORE , AS OBSERVED , IN THE FOOD FACILITY.....DO NOT STORE IN THE HOT WATER TANK ROOM CONNNECTED TO THE DRY STORAGE AND DO NOT USE IN THE FOOD STORAGE OR PREP AREA. , RAID AND TAT REMOVED FROM ADJACENT CLOSET AT TIME OF VISIT.
- General violation description:
- 7-206.11 - RESTRICTED USE PESTICIDES specified under 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- ENSURE FOOD HANDLERS WEAR HAT , CAP, OR , HAIRNET WHEN HANDSLING OR WORKING WITH FOOD.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- MAINTAIN BACK HANDWASH SINK ACCESSIBLE AT ALL TIMES FOR HANDWASHING.......HANDWASH SINK WAS OBSERVED TO BE BLOCKED BY A CART AND TRASH CAN.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- EMPLOYEE OBSERVED WASHING HANDS AT 3 COMPARTMENT SINK ...... HEALTH DEPT REGULATIONS REQUIRE FOOD EMPLOYEES TO USE THE HANDWASH SINK FOR HANDWASHING......3 COMPARTMENT SINK USED FOR UTENSIL WASHING IS NOT ACCEPTABLE FOR HAND WASHING......TRAIN STAFF TO WASH HANDS AT THE HANDWASH SINK THAT IS NOT ACCESSIBLE BECAUSE IT IS BLOCKED BY EQUIPMENT.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
09/23/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/24/2009 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUP WITH STRAW FOR EMPLOYEE DRINKS IN THE KITCHEN WORK AREAS.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- MAINTAIN HANDWASH SINK ACCESSIBLE FOR USAGE AT ALL TIMES .....DO NOT BLOCK THE SINK WITH CARTS OR OTHER EQUIPMENT.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
09/10/2009 | Routine Inspection |
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