- Critical: Characteristics
- Comment:
- Corrected: Observed food bags used for food in freezers.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Consumption of Animal Foods th
- Comment:
- Not Corrected: Observed font size on take-out menu and table menus for consumer advisory too small. Consumer advisory text/font size must be equal or bigger than smallest font size for menu items or description. Per office consultation, correct by next routine inspection.
- 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: Conveying Sewage
- Comment:
- Observed no sewage clogged in toilets. Toilets are operational.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Demonstration
- Comment:
- Corrcted: Larry Mammos has enrolled in CFM class.
- 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
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected: Observed 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: Handwashing Cleanser, Availabi
- Comment:
- Corrected: Observed soap in all hand sinks.
- 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: Package Integrity
- Comment:
- Corrected: Observed no dented food cans.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Packaged and Unpackaged Food -
- Comment:
- Corrected: Observed no cross contamination in walk in cooler or walk in freezer.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected: Observed cut lettuce at 38 F and eggs stored in cooler.
- 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: Preventing Contamination from
- Comment:
- Observed gloves and deli tissue for ready to eat foods.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected: Observed proper date marking in coolers.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected: Observed no outdated food in coolers.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Permit Holde
- Comment:
- Corrected: Health policy in place. Sign posted.
- 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.
- Critical: Using a Handwashing Sink
- Comment:
- Corrected: Observed all hand sinks 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)
- Critical: When to Wash
- Comment:
- Corrected: Observed proper hand washing at correct times.
- 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
- Good Repair and Proper Adjustm
- Comment:
- Corrected: Observed no ice on freon line in back of cook line.
- 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.
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01/28/2015 | Follow-up |
- Critical: Approved Sewage Disposal Syste
- Comment:
- CORRECTED. THE MOP SINK HAS BEEN CLEARED OUT AND IS ACCESSIBLE FOR USE. THE MOP WATER IS DISPOSED OF INTO THE MOP SINK AND NOT OUT INTO THE ALLEY FROM THE BACK DOOR.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. NEW MENUS HAVE BEEN PRINTED WITH THE "ASK YOUR SERVER..." CONSUMER ADVISORY PROPERLY PROVIDED.
- 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: Equipment Food-Contact Surface
- Comment:
- CORRECTED. PLATES ON THE COOK LINE ARE PROTECTED FROM CONTAMINATION AND APPEAR CLEAN TODAY. MINI AND LARGE FOOD PROCESSORS HAVE BEEN CLEANED AND STORED.
- 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: Preventing Contamination from
- Comment:
- CORRECTED. SERVERS WEAR GLOVES WHILE HANDLING TOAST TO PREVENT BARE HAND CONTACT.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. FOOD ITEMS OBSERVED DATE MARKED WITH THE PREP AND DISCARD DATES.
- 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: When to Wash
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS WHEN CHANGING TASKS, AT GLOVE CHANGES, AFTER BUSSING TABLES AND AS REQUIRED AFTER CONTAMINATION.
- 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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11/06/2014 | Follow-up |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- SOILED MOP WATER DUMPED OUT BACK DOOR. ITEMS STORED IN MOP SINK BLOCKING SINK FROM USE. MOP WATER MUST BE DISPOSED OF THROUGH THE SEWAGE SYSTEM. CLEAN THE MOP SINK AND USE THE MOP SINK FOR THE DISPOSAL OF MOP WATER. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO CONSUMER ADVISORY STATEMENT IS PROVIDED ON THE MENU. EGGS, STEAK, AND HAMBURGERS ARE OFFERED UNDER COOKED. IF MEAT OR EGGS ARE OFFERED RAW OR UNDER COOKED, A CONSUMER ADVISORY STATEMENT MUST BE PROVIDED ON THE MENU TO INFORM CONSUMERS OF THE INCREASED RISK ASSOCIATED WITH EATING RAW OR UNDER COOKED ANIMAL FOODS. PROVIDE CONSUMER ADVISORY STATEMENT ON THE MENUS AS REQUIRED BY EITHER PLACING THE DISCLOSURE AND REMINDER STATEMENTS WITH CONNECTING SYMBOLS FOR EACH FOOD THAT IS OFFERED RAW OR UNDER COOKED, -OR- BY PRINTING THE FOLLOWING STATEMENT ON EACH MENU, "Ask your server about menu items that are cooked to order or served raw. Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness." YOU MAY SUBMIT YOUR MODIFIED MENU TO THE WAYNE COUNTY HEALTH DEPARTMENT FOR APPROVAL PRIOR TO PRINTING TO ENSURE COMPLIANCE. CORRECT BY: 11/14/14.,
- 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: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned After any contamination
- Corrections:
- Clean as specified above.
- Comment:
- CLEAN PLATES OBSERVED STACKED ON WIRE RACK SHELF AT COOK LINE. LOWEST SHELF OF UNIT IS APPROXIMATELY 2 INCHES ABOVE THE FLOOR. MANY PLATES OBSERVED SOILED WITH FOOD DEBRIS/SPLASH/SPILL. 2 MINI-FOOD PROCESSORS, LARGE FOOD PROCESSOR OBSERVED SOILED WITH DRIED FOOD DEBRIS. FOOD CONTACT SURFACES MUST BE CLEANED AFTER CONTAMINATION, AFTER USE BEFORE STORAGE, AND AT LEAST EVERY 4 HOURS DURING CONTINUOUS USE. CLEAN THE NOTED AREAS NOW AND AS REQUIRED. DO NOT STORE CLEAN PLATES WHERE THEY ARE EXPOSED TO SPLASH OR SPILL. KEEP STORED PLATES OFF THE FLOOR BY AT LEAST 6 INCHES. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- PAN OF RAW CHICKEN IN MARINADE OBSERVED ON SHELF ABOVE VARIOUS PRODUCE IN THE WALK-IN COOLER. RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY MOVING THE PAN OF RAW CHICKEN TO THE LOWEST SHELF OF THE WALK-IN COOLER, BELOW AND AWAY FROM READY-TO-EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- SERVER OBSERVED PREPARING TOAST WITH BARE HANDS. MEANS MUST BE USED TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS. USE GLOVES, TONGS, OR OTHER UTENSILS WITH HANDLING READY-TO-EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- MANY FOOD ITEMS OBSERVED WITH NO DATE MARKINGS. DATE MARKINGS PRESENT ON SOME FOODS ARE UNCLEAR AS TO WHETHER THE DATE INDICATES THE PREP OR DISCARD DATE. ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE COOLER MUST BE DATE MARKED. DATE MARKINGS MAY BE THE PREP DATE, DISCARD DATE, OR BOTH DATES BUT A CONSISTENT SYSTEM MUST BE IN PLACE IN THE FACILITY TO ENSURE THAT FOOD ITEMS ARE NOT HELD BEYOND 7 DAYS. DATE MARK ALL REQUIRED FOOD ITEMS SUCH AS
- General violation description:
- 3-501.17 - MEATBALLS, PEELED HARD BOILED EGGS, GOULASH, SLICED DELI MEATS, PRE-COOKED SLICED GYRO MEAT, PORTIONED LASAGNA, PORTIONED COOKED RIBS, STUFFED PEPPERS, BAKED POTATOES, COTTAGE CHEESE WHEN REMOVED FROM ORIGINAL PACKAGE. ENSURE THAT A CONSISTENT DATE MARKING SYSTEM IS IN PLACE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- TUNA SALAD PREPARED ON 10/2 OBSERVED IN PREP COOLER. TARTAR SAUCE PREPARED ON 10/5 OBSERVED IN SALAD COOLER. PREPARED FOOD ITEMS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE UNSAFE FOOD ITEMS NOTED.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE OBSERVED CHANGING GLOVES WHEN CHANGING TASKS. HANDS WERE NOT WASHED AT EACH GLOVE CHANGE. SERVER OBSERVED BUSSING SOILED WARES FROM TABLES AND TOUCHING HAIR AND FACE BEFORE PREPARING SALADS AND TOAST. HANDS WERE NOT WASHED. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, AT EACH TASK CHANGE, AT EACH GLOVE CHANGE. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- HAND WASH SINK ON COOK LINE OBSERVED HEAVILY SOILED WITH FOOD DEBRIS. KEEP HAND WASH SINKS CLEAN. DO NOT USE HAND WASH SINKS FOR DUMPING OR CLEANING OTHER ITEMS.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- INTERIOR OF BOTH MICROWAVE OVENS OBSERVED SOILED WITH DRIED FOOD DEBRIS. CLEAN MICROWAVE OVEN CAVITIES AND DOOR SEALS AT LEAST EVERY 24 HOURS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination Of food
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- ALL FILTERS ARE MISSING FROM THE RANGE VENTILATION HOOD. PROVIDE HOOD FILTERS TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Insect Control Devices, Design
- Items:
- Insect control device(s)
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- FLY PAPER STRIP LOCATED DIRECTLY ABOVE FOOD PREP TABLE IN KITCHEN. RELOCATE FLY PAPER TO AN AREA WHERE FOOD AND EQUIPMENT CANNOT BE CONTAMINATED.
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- NO LIGHT SHIELD IN DRY STORAGE ROOM ABOVE ICE MACHINE OR IN RANGE VENTILATION HOOD. LIGHT SHIELD IN WALK-IN COOLER OBSERVED BROKEN. PROVIDE LIGHT SHIELDS.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 3 TIER STAINLESS STEEL CART, EXTERIOR OF BLENDER AND FOOD PROCESSORS, COOLER DOOR GASKET SEALS OBSERVED SOILED WITH DRIED FOOD DEBRIS. KEEP NON-FOOD CONTACT SURFACES CLEAN.
- 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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10/15/2014 | Routine |
Restaurant representatives - add corrected or new information about Johnson's Restaurant, 15612 Fort St., Southgate, MI 48195 »