- 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:
- PERSON IN CHARGE STATES THAT CUTTING BOARDS AT PREP COOLERS ARE SANITIZED ONCE PER DAY AND THAT THE TONGS, KNIVES, AND SPATULAS ARE SANITIZED ONCE PER 8 HOUR SHIFT. FOOD CONTACT SURFACES THAT ARE USED THROUGHOUT HE DAY MUST BE CLEANED AND SANITIZED AT LEAST ONCE EVERY 4 HOURS. INCREASE THE CLEANING FREQUENCY FOR THE NOTED AREAS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE. NOTED ITEMS WILL BE SANITIZED AT MID SHIFT AND SHIFT END TO ACHIEVE THE REQUIREMENT OF SANITIZING EVERY 4 HOURS.
- 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) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS AND MOLD-LIKE GROWTH ACCUMULATED ON THE AREAS SURROUNDING THE DISPENSING TUBE OF EACH OF THE THREE SURE SHOT CREAM DISPENSERS. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED AREAS NOW AND INCREASE CLEANING FREQUENCY TO PREVENT THE ACCUMULATION OF SOIL AND MOLD-LIKE GROWTH. CORRECTED AT TIME OF INSPECTION BY THOROUGHLY CLEANING AND SANITIZING THE NOTED AREAS.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED 2 BOXES OF CUPS STORED ON THE FLOOR NEAR THE ICED CAPPUCCINO MACHINE AND BOXES OF NAPKINS, CONTAINERS, AND SPOONS ON THE FLOOR IN THE STORAGE AREA. KEEP SINGLE USE ITEMS UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- IN THE WALK-IN COOLER OBSERVED AN OPEN CASE OF CREAMER BAGS STORED ON THE FLOOR, IN THE WALK-IN FREEZERS OBSERVED AN OPEN BOX OF BAGELS AND 2 OPEN BOXES OF EGG PATTIES STORED ON THE FLOOR. IN THE SERVICE AREA OBSERVED AN OPEN CASE OF GROUND COFFEE STORED ON THE FLOOR. KEEP ALL FOOD ITEMS UP OFF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not provided with Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OBSERVED A LARGE GAP AT THE BOTTOM OF THE BACK DOOR WHEN THE DOOR WAS FULLY CLOSED. INSTALL A DOOR SWEEP TO PREVENT THE ENTRY OF PESTS TO THE FACILITY.
- 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
|
02/11/2015 | Routine |
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- ALL READY COOKED STEAK WAS REHEATING AT 121F INSIDE BOILING POT. READY-TO- EAT FOOD SHALL BE REHEATED EVENLY THROUGH AT A TEMPERATURE OF 165 F. PIC INCREASED HEAT BY TURNING UP KNOB ON THE STOVE TO ALLOW DOOD TO HEAT TO 165 F. CORRECTED.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Not stored in self-draining position
- Corrections:
- Store in self-draining position.
- Comment:
- OBSERVED CLEAN BOWLS STORED IN AN UPWARD POSITION AND NOT INVERTED TO PROPERLY DRY. DISH WARE SHALL BE INVERTED AFTER THEY ARE CLEANED AND SANITIZED TO PROPERLY AIR DRY. PERSON-IN-CHARGE INVERTED DISHES DURING ROUTINE. 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
|
08/11/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- OBSERVED SANITIZING BUCKET INSIDE HANDWASHING SINK. HANDWASHING SINKS SHALL BE KEPT CLEAR OF ITEMS AND MADE AVAILABLE AT ALL TIMES. PERSON-IN-CHARGE REMOVED BUCKET AND PLANS TO PROVIDE CORRECTION FOR FOOD STAFF. CORRECTED.
- 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)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOP DRYING INSIDE MOP BUCKET. MOPS MUST BE HANGED TO AIR-DRY PROPERLY. PROVIDE A PLACE TO AIR DRY MOPS. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE. STORE UTENSILS ON A CLEAN PROTECTED SURFACE. RELOCATE ICE SCOOP. WILL VERIFY AT NEXT INSPECTION.
- 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
|
02/14/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- INTERIOR OF ICE MACHINE CLEAN.
- 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: Hand Drying Provision
- Comment:
- PAPER TOWEL PROVIDED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- SOAP PROVIDED.
- 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)
- Critical: Handwashing Sink, Installation
- Comment:
- HOT WATER PROVIDED TO HAND WASH SINK.
- 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.
- Critical: Hot Water and Chemical
- Comment:
- DISH MACHINE IS NOW SANITIZING.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: System Maintained in Good Repa
- Comment:
- HAND WASH SINK HAS HOT WATER. THREE COMPARTMENT SINK BASINS HAVE BEEN REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/16/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE SOILED.,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions continuous towel system supplying user with clean towel
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- FRONT HAND WASH SINK LACKING PAPER TOWEL.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink front
- 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)
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- 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.
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in For at least 30 seconds
- Corrections:
- Submerse for at least 30 seconds.
- Comment:
- DISH MACHINE IS NOT SANITIZING. THREE TUBS ARE USED TO WASH, RINSE AND SANITIZE. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- MANAGEMENT COULD NOT PROPERLY DEMONSTRATE HOW TO WASH, RINSE AND SANITIZE., MANAGER WAS TRAINED HOW TO WASH, RINSE AND SANITIZE ALL EQUIPMENT.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DRIVE THROUGH WINDOW HAND WASH SINK LACKING HOT WATER., THREE COMPARTMENT SINK DRAINS ALL IMMEDIATELY LEAK DOWN THE DRAIN.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Constructed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- UNFINISHED WOOD COUNTERS OBSERVED IN FRONT SERVICE AREA.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MANY COUNTER TOPS ARE WORN/DAMAGED BEYOND REPAIR. REPLACE.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- BACK DOOR
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Outside Receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Broken
- Corrections:
- Repair/replace.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
08/13/2013 | Routine |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- INTERIOR OF ICE MACHINE IS DIRTY/MOLDY. CLEAN IMMEDIATELY. FOOD CONTACT SURFACES MUST BE KEPT CLEAN. REVISIT IN 10 DAYS. MACHINE HAS A STICKER THAT STATES THAT IT WAS CLEANED IN FEB. INCREASE CLEANING FREQUENCY., ICE MACHINE HAS BEEN CLEANED. CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- INTERIOR OF ICE MACHINE IS DIRTY/MOLDY. CLEAN IMMEDIATELY. FOOD CONTACT SURFACES MUST BE KEPT CLEAN. REVISIT IN 10 DAYS. MACHINE HAS A STICKER THAT STATES THAT IT WAS CLEANED IN FEB. INCREASE CLEANING FREQUENCY., ICE MACHINE HAS BEEN CLEANED. CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- INTERIOR OF ICE MACHINE IS DIRTY/MOLDY. CLEAN IMMEDIATELY. FOOD CONTACT SURFACES MUST BE KEPT CLEAN. REVISIT IN 10 DAYS. MACHINE HAS A STICKER THAT STATES THAT IT WAS CLEANED IN FEB. INCREASE CLEANING FREQUENCY., ICE MACHINE HAS BEEN CLEANED. CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- INTERIOR OF ICE MACHINE IS DIRTY/MOLDY. CLEAN IMMEDIATELY. FOOD CONTACT SURFACES MUST BE KEPT CLEAN. REVISIT IN 10 DAYS. MACHINE HAS A STICKER THAT STATES THAT IT WAS CLEANED IN FEB. INCREASE CLEANING FREQUENCY., ICE MACHINE HAS BEEN CLEANED. CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHMACHINE SANITIZING RINSE IS ONLY REACHING 135F TODAY. IT MUST REACH 180F TO HAVE THE SURFACE TEMP OF THE DISHES REACH 160F. CORRECT IMMEDIATELY. SANITIZE IN 3 COMP SINK UNTIL REPAIRED. REVISIT IN 10 DAYS., DISHMACHINE IS SANITIZING PROPERLY AND HAS BEEN REPAIRED. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE SANITIZING RINSE IS ONLY REACHING 135F TODAY. IT MUST REACH 180F TO HAVE THE SURFACE TEMP OF THE DISHES REACH 160F. CORRECT IMMEDIATELY. SANITIZE IN 3 COMP SINK UNTIL REPAIRED. REVISIT IN 10 DAYS., DISHMACHINE IS SANITIZING PROPERLY AND HAS BEEN REPAIRED. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHMACHINE SANITIZING RINSE IS ONLY REACHING 135F TODAY. IT MUST REACH 180F TO HAVE THE SURFACE TEMP OF THE DISHES REACH 160F. CORRECT IMMEDIATELY. SANITIZE IN 3 COMP SINK UNTIL REPAIRED. REVISIT IN 10 DAYS., DISHMACHINE IS SANITIZING PROPERLY AND HAS BEEN REPAIRED. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE SANITIZING RINSE IS ONLY REACHING 135F TODAY. IT MUST REACH 180F TO HAVE THE SURFACE TEMP OF THE DISHES REACH 160F. CORRECT IMMEDIATELY. SANITIZE IN 3 COMP SINK UNTIL REPAIRED. REVISIT IN 10 DAYS., DISHMACHINE IS SANITIZING PROPERLY AND HAS BEEN REPAIRED. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- MAC AND CHEESE WAS 110F IN HOT WELL TODAY. REHEAT TO 165F IMMEDIATELY AND HOLD AT 135F AT ALL TIMES. CORRECT IMMEDIATELY., MAC AND CHEESE WAS 160F TODAY IN HOT WELL. 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: Hot and cold holding
- Comment:
- MAC AND CHEESE WAS 110F IN HOT WELL TODAY. REHEAT TO 165F IMMEDIATELY AND HOLD AT 135F AT ALL TIMES. CORRECT IMMEDIATELY., MAC AND CHEESE WAS 160F TODAY IN HOT WELL. 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: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- MAC AND CHEESE WAS 110F IN HOT WELL TODAY. REHEAT TO 165F IMMEDIATELY AND HOLD AT 135F AT ALL TIMES. CORRECT IMMEDIATELY., MAC AND CHEESE WAS 160F TODAY IN HOT WELL. 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: Hot and cold holding
- Comment:
- MAC AND CHEESE WAS 110F IN HOT WELL TODAY. REHEAT TO 165F IMMEDIATELY AND HOLD AT 135F AT ALL TIMES. CORRECT IMMEDIATELY., MAC AND CHEESE WAS 160F TODAY IN HOT WELL. 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DRAINLINE FROM WALK IN COOLER IS DRAINING INTO A BOWL THAT IS FULL OF STANDING WATER/DIRT/ETC. CLEAN DRAIN IMMEDIATELY. PLUMBING MUST BE IN GOOD WORKING ORDER. RECHECK IN 10 DAYS., DRAINLINE FROM WALK IN COOLER HAS BEEN CLEANED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Comment:
- DRAINLINE FROM WALK IN COOLER IS DRAINING INTO A BOWL THAT IS FULL OF STANDING WATER/DIRT/ETC. CLEAN DRAIN IMMEDIATELY. PLUMBING MUST BE IN GOOD WORKING ORDER. RECHECK IN 10 DAYS., DRAINLINE FROM WALK IN COOLER HAS BEEN CLEANED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DRAINLINE FROM WALK IN COOLER IS DRAINING INTO A BOWL THAT IS FULL OF STANDING WATER/DIRT/ETC. CLEAN DRAIN IMMEDIATELY. PLUMBING MUST BE IN GOOD WORKING ORDER. RECHECK IN 10 DAYS., DRAINLINE FROM WALK IN COOLER HAS BEEN CLEANED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Comment:
- DRAINLINE FROM WALK IN COOLER IS DRAINING INTO A BOWL THAT IS FULL OF STANDING WATER/DIRT/ETC. CLEAN DRAIN IMMEDIATELY. PLUMBING MUST BE IN GOOD WORKING ORDER. RECHECK IN 10 DAYS., DRAINLINE FROM WALK IN COOLER HAS BEEN CLEANED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- BARE WOOD SHELF THAT IS HOLDING TOASTER MUST BE FINISHED TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. CORRECT WITHIN 6 MONTHS.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Clean Freq, Nonfood-Contact Su
- Comment:
- BARE WOOD SHELF THAT IS HOLDING TOASTER MUST BE FINISHED TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. CORRECT WITHIN 6 MONTHS.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- BARE WOOD SHELF THAT IS HOLDING TOASTER MUST BE FINISHED TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. CORRECT WITHIN 6 MONTHS.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Clean Freq, Nonfood-Contact Su
- Comment:
- BARE WOOD SHELF THAT IS HOLDING TOASTER MUST BE FINISHED TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. CORRECT WITHIN 6 MONTHS.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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09/18/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- FINISH BAR WOOD SHELF SO THAT IT IS NON-POROUS BY NEXT INSPECTION. SHELF THAT TOASTER IS ON MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE. CORRECT BY NEXT INSPECTION, RECHECK IN 6 MONTHS.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- WALK IN FREEZERS HAVE MANY OPEN BOXES ON THE FLOOR. CORRECT BY RAISING FOOD ITEMS AT LEAST 6 INCHES OFF FLOOR. RECHECK NEXT 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
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03/06/2012 | Routine Inspection |
- Critical: Storage, Separation
- Comment:
- NO PESTICIDES ARE STORED OVER FOOD IN FOOD STORAGE AREA. VIOLATION CORRECTED.
- 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: Working containers, Common Nam
- Comment:
- CHEMICAL SPRAY BOTTLES ARE PROPERLY LABELED WITH COMMON NAME.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
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10/12/2011 | Follow-up |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- A CONTAINER OF HORNET/WASP SPRAY WAS FOUND ON TOP OF A FOOD STORAGE BOX IN THE DRY STORAGE ROOM, KEEP OUTDOOR HORNET SPRAYS OUTDOORS, DO NOT STORE NEAR FOOD/FOOD RELATED ITEMS.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- A CONTAINER OF HORNET/WASP SPRAY WAS FOUND ON TOP OF A FOOD STORAGE BOX IN THE DRY STORAGE ROOM, KEEP OUTDOOR HORNET SPRAYS OUTDOORS, DO NOT STORE NEAR FOOD/FOOD RELATED ITEMS.,
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- LABEL ALL CHEMICAL SPRAY BOTTLES WITH COMMON NAME, TODAY BLUE CHEMICAL SPRAY BOTTLES WAS UNIDENTIFIABLE BY MANY EMPLOYEES ON WHETHER OR NOT IT WAS DISINFECTANT OR GLASS CLEANER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- LABEL ALL CHEMICAL SPRAY BOTTLES WITH COMMON NAME, TODAY BLUE CHEMICAL SPRAY BOTTLES WAS UNIDENTIFIABLE BY MANY EMPLOYEES ON WHETHER OR NOT IT WAS DISINFECTANT OR GLASS CLEANER. ,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOOR IN DRY STORAGE AREA ON AN INCREASED BASIS, CLEAN UNDER RACKS.
- 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 components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DISHMACHINE IS NOT RUNNING THROUGH THE CYCLES CORRECTLY. THE DISHES ARE BEING WASHED MANUALLY AND RINSED AND SANITIZED IN THE MACHINE, BUT THE MACHINE HAS TO BE MANUALLY SWITCHED FROM WASH TO RINSE. CORRECT BY NEXT INSPECTION. REPAIR GASKETS ON 1 DOOR COOLER ON DRINK LINE, UNDER POP MACHINE. GASKETS ARE HANGING OFF TODAY.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HANDWASH REMINDER SIGNAGE IN MENS RESTROOM BY NEXT INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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09/13/2011 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- THE DISHMACHINE IS PROPERLY HEAT SANITIZING.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Clean Freq, Nonfood-Contact Su
- Comment:
- COUNTERS ARE BEING REPAIRED, MOST HAVE BEEN COVERED WITH STAINLESS STEEL (ONE COUNTER LEFT).
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Warewashing, Cleaning Agents
- Comment:
- SOAP IS AVAILABLE AT THE DISHMACHINE.
- General violation description:
- 4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
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04/04/2011 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE IS NOT SANITIZING DISHES, THE MAX RINSE TEMP REACHED TODAY WAS 93F, EVEN AFTER EMPTYING AND REFILLING THE MACHINE, REPAIR/ADJUST IMMEDIATELY, USE THREE COMPARTMENT SINK UNTIL REPAIRED.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- REPAIR COUNTERTOP ALONG WEST WALL WHERE THE FORMICA IS GONE AND BARE WOOD IS EXPOSED, REPAIR CRACKS ALONG COUNTER ON NORTH WALL AS WELL.,
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Warewashing, Cleaning Agents
- Items:
- Cleaning agents for warewashing Soap
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- THERE WAS NO DETERGENT AVAILABLE AT THE DISHMACHINE TODAY, THE BOTTLE WAS EMPTY AND THE ALARM WAS INDICATING THAT THERE WAS NO DETERGENT. ,
- General violation description:
- 4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
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03/07/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- GNATS ELIMINATED. FLIES ALMOST GONE - CONTINUE PEST CONTROL.
- 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
- Critical: Demonstration of Knowledge
- Comment:
- NECESSARY INFORMATION PROVIDED BY CORPORATE OFFICES.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
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10/04/2010 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- FLIES AND GNATS ARE PRESENT THROUGHOUT THE KITCHEN AREA (BY UNDERCOUNTER DRAIN, FROSTING AREA, ON MOPS, IN STORAGE AREAS) AND FOOD SERVICE AREA. ELIMINATE FLIES AND GNATS FROM FACILITY.,
- 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
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- THE SHIFT SUPERVISOR MUST BE PROVIDED WITH PRODUCT INGREDIENTS AND ALLERGENS OR EACH PRODUCT MUST BE LABELLED. FOR EXAMPLE: 1) THE YOGURT AND BERRIES CUP -- WHAT ALLERGENS ARE PRESENT? WHAT KIND OF YOGURT IS USED? 2) SANDWICH ROLLS - - DO THEY CONTAIN GLUTEN? IF THIS INFORMATION IS PRESENT IN COMPANY LOG BOOKS - TRAIN THE SUPERVISORS PROPERLY.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN THE POP DISPENSER DRAIN TRAY. CLEAN THE COOLER UNDER THE TIM HORTONS BEV. MACHINE AT EAST END OF FOOD SERVICE AREA.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR OR REPLACE SPLIT, WORN, CRACKED, CHIPPED FORMICA THROUGHOUT FOOD PREP. AND SERVICE AREAS.
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- THE HANDSINK BY THE DISHMACHINE MUST BE WORKING PROPERLY AND SUPPLIED WITH SOAP AND TOWELS.
- 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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09/14/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Jch Enterprises Dba Tim Hortons, 11130 Allen, Taylor, MI 48180 »