- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- Person in charge stated she is not aware of an employee health policy. The certified food manager must insure all employees are familiar with reporting their health status. Provide an employee health policy for all employees.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Designated Areas
- Items:
- Locker(s)/employee storage area(s)
- Problems:
- Contaminates
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Observed employee jackets stored on top of pop box rack. Employee accomodations must be provided. Provide a coat rack for employee belongings.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
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04/20/2015 | Routine |
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single-service, and single use articles by locating poisonous or toxic materials in an area that is not above food, equipment, utensils, and single-service, and single use articles. Observed a soap bottle and "Redi-san" spray sanitizer on a shelf above the raw meat prep area. Move soap bottle and "Redi-san" spray sanitizer below and away from the raw meat prep station., Corrected: PIC moved the bottom of soap and "Redi-san" sanitizer spray bottle to a shelf that was located below and away from the raw meat prep station.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed a hand washing sink next to the Pepsi cooler with a red cup in it. Keep hand washing sink free of debris to be sure it is accessible at all times for employee use. , Corrected: The red cup was removed from the hand washing sink near the Pepsi cooler. Observed hand washing sink was free of debris and easily accessible.
- 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)
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10/24/2014 | Routine |
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