- Critical: Before Use After Cleaning
- Comment:
- Observed 3 compartment sink set up correctly. Corrected
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed all food in walk in cooler below 41 degrees. Cooler at 38 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)
- Nonfood-Contact Surfaces
- Comment:
- Observed no domestic wood knife block. Corrected
- 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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05/26/2015 | Follow-up |
- Critical: Before Use After Cleaning
- Comment:
- Observed employee washing cooking utensils like spatula and tongs in 3 compartment sink without sanitizing. Utensils must be sanitized after washing. Also when 3 compartment sink was set up, it was set up incorrectly. Sanitizer section was in middle compartment. Utensils must be washed in first compartment, rinsed in second compartment and sanitized in 3rd compartment with 150 -400 ppm quat. Train employees on how to set up and sanitize utensils/glasses. Corrected at time of inspection by education and by setting up 3 compartment sink correctly. Corrected,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cold slaw and cheese at 45 degrees in walk in cooler. Discard. Potentially hazardous food must be held at or below 41 degrees at all times. Fix walk in cooler or turn cooler colder. 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Observed domestic wood grade knife storage block. This is not easily cleanable. Replace with commercial easily cleanable knife rack. Correct immediately,
- 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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05/12/2015 | Routine |
- Critical: Exclusions and Restrictions
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OPERATOR DID NOT KNOW THE 5 SYMPTOMS OF ILLNESS OR THE BIG 5 FOOD BORNE ILLNESSES. , CORRECTED BY EDUCATING THE OPERATOR ON THE IMPORTANCE OF REPORTING SYMPTOMS BEFORE COMING TO WORK.
- General violation description:
- 2-201.12 - The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if theFOOD EMPLOYEE is diagnosed with an infectious agent specified under 2-201.11(A)
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11/05/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY PROVIDING A REMINDER ON THE CONSUMER ADVISORY, WHICH STATES "COOKED TO ORDER. ASTERISK PROVIDED BY HAMBURGER ALSO. ;Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item; or as a raw ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable CONSUMERS eating such FOODS in raw or undercooked form.
- General violation description:
- 3-603.11 -
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED. HAND SINK IN THE LADIES RESTROOM HAS HOT WATER TEMP OF 100F AND ABOVE.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING QUAT TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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06/12/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A REMINDER WITH THE CONSUMER ADVISORY, WHICH STATES "COOKED TO ORDER. AN ASTERISKS SHOULD ALSO BE INCLUDED TO DENOTE WHICH ITEMS WHICH ARE COOKED TO ORDER. A EXAMPLE OF THE EXACT CORRECTION WAS PROVIDED. , ;Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item; or as a raw ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable CONSUMERS eating such FOODS in raw or undercooked form.
- General violation description:
- 3-603.11 -
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HAND SINK LOCATED IN THE WOMEN'S RESTROOM, TO THE LEFT, HAS NO 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DATE MARK WAS NOT PROVIDED FOR THE SOUR CREAM AND RANCH. , CORRECTION BY OPERATOR DATE MARKING THE SOUR CREAM AND RANCH.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP GUN HOLDERS ARE 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND WASH SIGNS IN THE FOLLOWING AREAS: HAND WASH SINK AT THE BAR MEN'S RESTROOM
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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05/13/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. CONSUMER ADVISORY HAS BEEN INCLUDED ON THE MENU WHERE HAMBURGERS IN INCLUDED. MENU RECEIVED VIA FAX.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
11/27/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CONSUMER ADVISORY NOT OFFERED ON THE MENUS PROVIDED ON THE TABLES. PROVIDE CONSUMER ADVISORY.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- FOOD THERMOMETER NOT CALIBRATED. CORRECTED AT THE TIME OF ROUTINE INSPECTION BY CALIBRATING.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- STRAWS THAT ARE UNWRAPPED SITTING IN SEVERAL GLASSES IN REACH OF THE PUBLIC. STORE IN A PROTECTED MANNER.
- 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
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11/20/2013 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER PROVIDED. CORRECTED. THERMOMETER PROVIDED IN REACH IN COOLER. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED HORSE RADISH AT 41F. 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)
|
06/04/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO THERMOMETER PROVIDED IN REACH IN COOLER NEXT TO FREEZER. NO FOOD THERMOMETER PROVIDED TO TAKE FOOD TEMPERATURES. FOOD THERMOMETER SHALL BE PROVIDED AND READILY ACCESSIBLE. A TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED AND READILY ACCESSIBLE. PROVIDE THERMOMETER FOR THE REACH IN COOLER LOCATED NEXT TO FREEZER. PROVIDE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS. ,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED HORSERADISH AT 47F IN COOLER. COLD POTENTIALLY HAZARDOUS FOODS (PHF) MUST BE KEPT 41F AND BELOW. KEEP PHF 41F AND BELOW. FOLLOW UP IN 10 DAYS. ,
- 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)
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05/21/2013 | Routine |
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Locations:
- Grill line cutting board(s)
- Problems:
- Not durable Constructed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Replace the damaged cutting surface located at the small food prep area next to grill. As cutting surfaces become damaged or used to the point that they are no longer free of cuts/grooves/chips, they must be removed from service and new ones purchased.
- 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.
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11/16/2012 | Routine |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- Grill line Ventilation hood canopy
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep much cleaner the mesh filters located within the ventilation hood canopy over the grill. As dusts & greases begin to accumulate on these filters, remove and clean. Simply clean often to ensure the system operates efficiently.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
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05/24/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in cooler interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in cooler located behind the bar. As old food residuals begin to collect on the bottom area(s) of this cooler, they must be removed. Simply remove debris and wash interior surfaces often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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11/18/2011 | Routine Inspection |
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Improperly In large container Bulk storage container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- Begin practice of properly cooling bulk potentially hazardous food items, such as chili, in smaller containers so that the food products are brought to proper cold holding temperatures faster.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
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05/23/2011 | Routine Inspection |
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- 2-door cooler(s) thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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11/18/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the grill stand filters, the upright freezer, the walk-in cooler fan guards.
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the grill stand filters, the upright freezer, the walk-in cooler fan guards.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Remove debri from under the bar.
- 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.
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05/17/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Repairing
- Items:
- Physical facilities
- Locations:
- towel dispenser
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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11/18/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- back room ceiling vents
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OUTLET VENTS ONLY.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Repairing
- Items:
- Physical facilities
- Locations:
- disposable towels
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE TOWELS UNTIL REPAIR ACCOMPLISHED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities
- Locations:
- towel dispenser
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CLOTH TOWEL IS TOUCHING THE FLOOR. THIS IS THE SECOND TIME TO CITE THAT. THIS SYSTEM IS OLD AND INEFFICIENT AND UNSANITARY ENOUGH. THEREFORE USE PAPER TOWEL OR AIR DRYER.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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06/15/2009 | Routine Inspection |
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