- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restrooms
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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03/23/2015 | Routine |
- Outer Openings, Protected
- Items:
- Outer opening(s) window(s)
- Problems:
- Not provided with Screening that is sixteen mesh to the inch or greater
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed window open in kitchen. No screens observed. Provide screens for windows or keep closed at all times to prevent pest entry. Correct immediately
- 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 Chipped
- Corrections:
- Repair/replace.
- Comment:
- Observed badly peeling ceiling tiles in eating area/gym. Replace or repair ceiling to prevent pieces of ceiling tiles from falling on students or food. Correct immediately. Inspector will check on this violation on next routine inspection (6 months).
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in milk cooler near office. All coolers must have a thermometer. Provide one in cooler and monitor temperatures. Correct immediately
- 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)
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10/01/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED EGG BITS AT 65 DEGREES AT SALAD BAR. DISCARD. THESE COME IN FROZEN. MANAGER STATES SHE LEFT THEM ON COUNTER TO THAW FOR A HALF HOUR. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION, MANAGER PUT IF FREEZER TO TRY TO GET TO TEMPERATURE QUICKLY MANAGER STATES THESE WILL BE DISCARDED IF THEY DO NOT GET TO 41 DEGREES OR LESS IN 30 MINUTES.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED EGG BITS AT 65 DEGREES AT SALAD BAR. DISCARD. THESE COME IN FROZEN. MANAGER STATES SHE LEFT THEM ON COUNTER TO THAW FOR A HALF HOUR. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION, MANAGER PUT IF FREEZER TO TRY TO GET TO TEMPERATURE QUICKLY MANAGER STATES THESE WILL BE DISCARDED IF THEY DO NOT GET TO 41 DEGREES OR LESS IN 30 MINUTES.
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After eating, drinking, smoking
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE EATING IN BREAK AREA THEN REPORTING BACK TO WORK AND PUTTING ON GLOVES WITHOUT WASHING HANDS. HANDS MUST BE WASHED AFTER EATING AND BEFORE GLOVE USE. TRAIN EMPLOYEES ON WHEN TO WASH HANDS. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY EMPLOYEE WASHING HANDS. CORRECTED
- 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
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After eating, drinking, smoking
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE EATING IN BREAK AREA THEN REPORTING BACK TO WORK AND PUTTING ON GLOVES WITHOUT WASHING HANDS. HANDS MUST BE WASHED AFTER EATING AND BEFORE GLOVE USE. TRAIN EMPLOYEES ON WHEN TO WASH HANDS. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY EMPLOYEE WASHING HANDS. CORRECTED
- 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
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04/16/2014 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED EMPLOYEE COFFEE MUG NOT COVERED WITH COFFEE IN IT IN PREP AREA. ALL EMPLOYEE DRINKING CUPS MUST HAVE LIDS AND STRAWS OR BE "SIPPY" CUPS TO PREVENT CONTAMINATION. CORRECT IMMEDIATELY
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED EMPLOYEE COFFEE MUG NOT COVERED WITH COFFEE IN IT IN PREP AREA. ALL EMPLOYEE DRINKING CUPS MUST HAVE LIDS AND STRAWS OR BE "SIPPY" CUPS TO PREVENT CONTAMINATION. CORRECT IMMEDIATELY
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO SANITARY NAPKIN BIN OR LID ON GARBAGE CAN IN EMPLOYEE RESTROOM THAT KITCHEN STAFF USES IN BREAK ROOM AREA. PROVIDE A SANITARY NAPKIN BIN OR LID FOR GARBAGE CAN FOR THIS RESTROOM. CORRECT IMMEDIATELY
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO SANITARY NAPKIN BIN OR LID ON GARBAGE CAN IN EMPLOYEE RESTROOM THAT KITCHEN STAFF USES IN BREAK ROOM AREA. PROVIDE A SANITARY NAPKIN BIN OR LID FOR GARBAGE CAN FOR THIS RESTROOM. CORRECT IMMEDIATELY
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/04/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED DRESSINGS IN 2 DOOR COOLER AT 41 DEGREES OR LESS/ CORRECTED
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED SPAGHETTI HELD AT 140 DEGREES. CORRECTED
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED DRESSINGS IN 2 DOOR COOLER AT 41 DEGREES OR LESS/ CORRECTED
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED SPAGHETTI HELD AT 140 DEGREES. CORRECTED
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Equipment and Utensils, Air-Dr
- Comment:
- OBSERVED UTENSIL AIR DRYING AT 3 COMPARTMENT SINK. CORRECTED
- 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
- Equipment and Utensils, Air-Dr
- Comment:
- OBSERVED UTENSIL AIR DRYING AT 3 COMPARTMENT SINK. CORRECTED
- 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
|
06/10/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT TOMATOES AT 49 DEGREES IN 2 DOOR TALL COOLER/FREEZER UNIT REFRIGERATOR SIDE. COOLER AT 55 DEGREES. OBSERVED LUNCH MEATS IN SANDWICHES AT 55 DEGREES IN THIS UNIT ALSO. DISCARD ALL POTENTIALLY HAZARDOUS FOODS IN THIS COOLER. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED CHICKEN NUGGETS AT 118 DEGREES IN 2 DOOR TALL WARMING UNIT NEAR SERVING AREA. REHEAT OVER 165 OR DISCARD IMMEDIATELY. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR ABOVE 135 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT TOMATOES AT 49 DEGREES IN 2 DOOR TALL COOLER/FREEZER UNIT REFRIGERATOR SIDE. COOLER AT 55 DEGREES. OBSERVED LUNCH MEATS IN SANDWICHES AT 55 DEGREES IN THIS UNIT ALSO. DISCARD ALL POTENTIALLY HAZARDOUS FOODS IN THIS COOLER. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED CHICKEN NUGGETS AT 118 DEGREES IN 2 DOOR TALL WARMING UNIT NEAR SERVING AREA. REHEAT OVER 165 OR DISCARD IMMEDIATELY. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR ABOVE 135 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
- 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)
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s) utensils
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- OBSERVED UTENSILS AT 3 COMPARTMENT SINK BEING DRIED WITH A CLOTH TOWEL. UTENSILS MUST BE AIR DRIED AFTER SANITIZING TO ALLOW SANITIZER TO TAKE EFFECT. DISCONTINUE USING TOWELS TO DRY UTENSILS. CORRECT IMMEDIATELY,
- 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
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s) utensils
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- OBSERVED UTENSILS AT 3 COMPARTMENT SINK BEING DRIED WITH A CLOTH TOWEL. UTENSILS MUST BE AIR DRIED AFTER SANITIZING TO ALLOW SANITIZER TO TAKE EFFECT. DISCONTINUE USING TOWELS TO DRY UTENSILS. CORRECT IMMEDIATELY,
- 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
|
06/04/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed cobwebs on drain pipes under the 3 compartment sink and debris hanging from end of drain line under the rinse compartment of the 3 compartment sink. Equipment must be kept clean. Clean these areas to sight and touch.
- 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.
|
01/09/2013 | Routine |
- Food Display
- Items:
- Food on display
- Problems:
- Lacking protection
- Corrections:
- Protect against contamination
- Comment:
- Observed uncovered trays of chopped eggs and tomatoes on serving cart. Food must be protected from contamination. Install a portable sneezeguard over the food trays.
- 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
|
12/09/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed the following soiled items: drain bowls and drain lines under the 3 compartment sink, plastic tray rack in dry storage room, and floor behind the 2 milk coolers. Clean these areas on a weekly basis to prevent build-up of dirt and cobwebs.
- 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.
|
11/17/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/12/2009 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- Observed hot water for the kitchen handsink at 76 degrees F. The minimum required temperature for hot water is 100 degrees F. Repair or replace the hot water supply to provide a minimum of 100 degrees F upon demand.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed grease on ceiling above the food warming equipment. Clean the ceiling to sight and touch as needed to prevent build-up of grease.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloth pail with a sanitizing concentration less than 100 ppm of quaternary ammonia. Provide 200 ppm of quaternary ammonia in the wiping cloth pail. The person in charge provided 200 ppm of quaternary ammonia in my presence. Violation corrected.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
10/29/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The ceiling above the two FWE food warmers is greasy and the window sills behind the cooking equipment have dirt and cobwebs on them. Clean these areas to sight and touch.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The rear leg on the food serving table is very loose and causes the table to wobble. Repair or replace this table.
- 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.
|
11/19/2008 | Routine Inspection |
| No violation noted during this evaluation. | 11/13/2007 | |
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