Karl's Place Pizza, 9054 Telegraph, Taylor, MI 48180 - inspection findings and violations

Inspection findings	Inspection date	Type
Critical: Using a Handwashing Sink Comment: Observed hand sink accessible. Mixer has been moved. 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)	04/29/2015	Follow-up
Critical: Equipment Food-Contact Surface Comment: Observed proper sanitation of food contact surfaces. 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: Equipment, Food-Contact Surfac Comment: Observed can opener, dough sheets and other equipment clean. Corrected 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: Observed paper towels at all hand sinks. Corrected General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: When to Wash Comment: Observed proper hand washing at correct times. Corrected General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Cleaning of Plumbing Fixtures Comment: Observed toilet clean. Corrected 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. Cleaning Ventilation Systems, Comment: Observed hood system clean. Corrected 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. Cleaning, Frequency and Restri Comment: Observed floors, walls, and ceiling clean. Corrected 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. Nonfood-Contact Surfaces Comment: Observed shelves, cabinets and cooler door handles clean. Corrected General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thawing Comment: Observed no improper thawing. Corrected General violation description: 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less	04/16/2015	Follow-up
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: UTENSILS SUCH AS KNIVES, TONGS, SPATULAS, CUTTING BOARDS ARE SANITIZED AT THE END OF THE SHIFT. IN-USE UTENSILS AND FOOD CONTACT SURFACES MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS DURING CONTINUOUS USE. INCREASE CLEANING FREQUENCY OF THESE ITEMS AS REQUIRED. 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: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Problems: Soiled Corrections: Clean prior to opening. Comment: OBSERVED ACCUMULATED DRIED FOOD DEBRIS ON THE CAN OPENER BLADE, DOUGH SHEETER, DOUGH DOCKER, AND BLACK MOLD-LIKE GROWTH OF THE ICE MAKING PARTS OF THE ICE MACHINE. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED ITEMS NOW, AS REQUIRED, AND OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., 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 Problems: Not provided Corrections: Provide. Comment: NO PAPER TOWEL PROVIDED AT THE HAND SINK IN THE EMPLOYEE RESTROOM AND AT THE HAND SINK NEAR THE 3-COMPARTMENT SINK. PAPER TOWEL MUST BE PROVIDED AT EACH HAND SINK. PROVIDE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In front of Corrections: Remove items from handsink. Do not store items at handsink. Comment: ACCESS TO HAND WASH SINK NEXT TO 3-COMPARTMENT SINK BLOCKED BY MIXER. HAND WASH SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. RELOCATE MIXER TO PROVIDE ACCESS TO THE HAND SINK. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., 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 Items: Employee(s) Problems: Did not wash hands Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: 1. EMPLOYEE DID NOT WASH HANDS AFTER WASHING DISHES BEFORE HANDLING FOOD 2. EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES TO PREPARE FOOD AFTER HANDLING MONEY 3. EMPLOYEE DID NOT WASH HANDS AFTER WIPING HANDS ON SHIRT BEFORE HANDLING FOOD EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION AND WHEN CHANGING TASKS. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. 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 Locations: toilet(s) employee restroom Problems: Not provided Corrections: A designated employee storage/locker area shall be provided and used. Comment: EMPLOYEE RESTROOM TOILET HEAVILY SOILED., 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. Cleaning Ventilation Systems, Items: Ventilation system Problems: Not clean Corrections: Keep clean Comment: VENTILATION HOOD IS SOILED WITH ACCUMULATED GREASE AND DEBIS. CLEANING WAS DUE MARCH 2014 ACCORDING THE THE STICKER ON THE HOOD. , 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. Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Not clean Corrections: Keep clean Comment: FLOORS, WALLS, CEILINGS THROUGHOUT FACILITY ARE SOILED AND IN NEED OF DETAIL CLEANING, ESPECIALLY FLOOR WALL JUNCTURE, CEILING VENTS, FLOOR UNDER EQUIPMENT AND WALK-IN COOLER SHELVES., 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. Effectiveness Items: Hair restraint Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: NO HATS OR HAIR NETS WORN BY FOOD EMPLOYEES. 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 Maintaining Premises, Unnecess Items: Unnecessary item(s) old/broken equipment Problems: Not removed from facility Corrections: Remove from facility/premises. Comment: BROKEN/ UNUSED EQUIPMENT STORED IN THE BACK OF THE KITCHEN NEAR THE 3-COMPARTMENT SINK. General violation description: 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: NON-FOOD CONTACT SURFACES OF EQUIPMENT THROUGHOUT THE FACILITY OBSERVED SOILED WITH ACCUMULATED DEBRIS INCLUDING DOOR HANDLES OF CUPBOARDS AND COOLERS, SHELVES AND CABINETS, EXTERIOR OF BULK FLOUR BIN AND THE FLOUR BOWL IN PIZZA PREP AREA, GASKETS OF COOLERS AND FREEZERS., General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thawing Items: Frozen food(s) for thawing Problems: Stored above 41 degrees f thawed or partially thawed At room temperature Corrections: Store under refrigeration. Comment: TRAY OF FISH FILLETS OBSERVED THAWING AT ROOM TEMPERATURE., General violation description: 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less	02/25/2015	Routine
Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: THE CEILING OF THE ICE MACHINE IS OXIDIZING AND NEEDS TO BE CLEANED. NONFOOD- CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUE. CLEAN ICE MACHINE'S TOP SURFACE. VERIFY CORRECTION AT NEXT INSPECTION. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.	08/27/2014	Routine
Critical: Backflow Prevention Device, Wh Comment: ATMOSPHERIC VACUUM BREAKER PROVIDED ON MOP SINK. General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13	03/25/2014	Follow-up
Critical: Backflow Prevention Device, Wh Items: Backflow prevention Problems: Not provided Corrections: Provide. Comment: OBSERVED NO ATMOSPHERIC VACUUM BREAKER(AVB) ON MOP SINK . AN AVB NEEDS TO BE PROVIDED TO AVOID POSSIBLE CONTAMINATION. PROVIDE. FOLLOW UP WITHIN 10 DAYS., General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 Critical: Potentially Hazardous Food (Ti Items: Hot food item(s) Problems: Stored above 41 degrees f Comment: OBSERVED SPAGHETTI SAUCE WITH MEATBALLS AT 112F. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR HOT HOLDING MUST BE MAINTAINED AT 135 F OR HIGHER. PIC GOT TEMPERATURE UP TO 144 F FOR HOT HOLDING BY REHEATING SAUCE TO 165 F AND TURNING UP DIAL ON HOLDING POT. 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: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Used for culinary purposes Corrections: Discontinue use of hand sink for this use and use appropriate sink. Comment: INSPECTOR NOTICED CUBES OF ICE IN HAND WASH SINK WHEN SHE WASHED HER HANDS. HAND WASH SINK SHALL BE USED FOR HAND WASHING ONLY. PIC WILL EDUCATE FOOD EMPLOYEES ON PURPOSE OF NOT DUMPING ICE IN SINK. 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) Critical: When to Wash Items: Employee(s) Problems: Did not wash hands Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: OBSERVED FOOD EMPLOYEE HANDLING MONEY THEN PUT ON A PAIR OF GLOVES WITHOUT WASHING HANDS. WHENEVER YOU CHANGE A TASK OR CHANGE GLOVES ALWAYS WASH YOUR HANDS. PROVIDE HAND WASHING HANDOUT TO PERSON-IN-CHARGE(PIC). HE WILL EDUCATE EMPLOYEES ON WHEN TO WASH HANDS. CORRECTED. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Handwashing Signage Items: Handwashing signage Problems: Not provided Corrections: Provide. Comment: HAND WASHING SIGNAGE WAS NOT INSIDE THE EMPLOYEE BATHROOM. AT EACH HAND WASHING SINK A SIGN NEEDS TO BE POSTED TO REMIND EMPLOYEES TO WASH THEIR HANDS. PROVIDE. WILL VERIFY AT 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.	02/21/2014	Routine
Critical: Controlling Pests Comment: OBSERVED NO FLIES IN FOOD ESTABLISHMENT. CORRECTED. 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: Controlling Pests Comment: OBSERVED NO FLIES IN FOOD ESTABLISHMENT. CORRECTED. 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: Packaged and Unpackaged Food - Comment: RAW FISH STORED ON BOTTOM OF COOLER AND POTATO SALAD IS ON TOP SHELF. CORRECTED. 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: Packaged and Unpackaged Food - Comment: RAW FISH STORED ON BOTTOM OF COOLER AND POTATO SALAD IS ON TOP SHELF. CORRECTED. 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: LETTUCE AND TOMATO WERE NOT OBSERVED AT THE TIME OF FOLLOW UP INSPECTION. POTATO SALAD AND COLESLAW AT 40F. CORRECTED. General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Potentially Hazardous Food (Ti Comment: LETTUCE AND TOMATO WERE NOT OBSERVED AT THE TIME OF FOLLOW UP INSPECTION. POTATO SALAD AND COLESLAW AT 40F. 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: Ready-to-Eat, Potentially Haza Comment: DATE MARKING SYSTEM PROVIDED FOR THE FOLLOWING ITEMS: HAM , SALAMI, LASAGNA, POTATO SALAD, AND COLESLAW. CORRECTED. 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: DATE MARKING SYSTEM PROVIDED FOR THE FOLLOWING ITEMS: HAM , SALAMI, LASAGNA, POTATO SALAD, AND COLESLAW. CORRECTED. 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	09/17/2013	Follow-up
Critical: Equipment, Food-Contact Surfac Comment: ICE BIN CLEANED OF RESIDUE 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: Packaged and Unpackaged Food - Comment: DISCONTINUE STORING THE RAW FISH OVER THE DRESSINGS IN THE REACH IN COOLER. ( DRESSING IN PLASTIC CUPS), 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: CUT TOMATOES AND LETTUCE AT 46F REACH IN COOLER . MACARONI SALAD AT 48F IN ANOTHER REACH IN COOLER. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW., 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: Ready-to-Eat, Potentially Haza Comment: NO DATES ON 4 PACKAGES OF SLICED HAM, I PACKAGE OF SLICED SALAMI, TRAYS OF COOKED RIBS AND 2 CONTAINERS OF LASAGNA IN WALK IN COOLER. PROVIDE DISCARD DATES ON THE ABOVE., 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: Temperature Measuring Devices Comment: THERMOMETERS AVAILABLE 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)	08/29/2013	Follow-up
Critical: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: CLEAN ICE MACHINE OF RUST AND A RESIDUE OF WHITE AND BLACK DISCARD ICE CLEAN PROPERLY THEN BEGIN ICE MAKING PROCESS AGAIN, 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: Packaged and Unpackaged Food - Items: Raw animal product(s) Problems: Stored over/next to Corrections: Keep separate. Comment: STORE RAW ANIMAL FOODS SUCH AS RAW EGGS AND RAW FISH ON BOTTOM SHELVING......RAW FISH OBSERVED OVER SAUCES OR COLESLAW , , 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 Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: CUT TOMATO AT 47F, SALAMI AT 48F MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW, , 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: 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: NO DATES ON SLICED HAM AND COOKED RIBS IN WALK IN, , 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: Temperature Measuring Devices Items: Thermometer(s) Problems: Not provided Corrections: Provide. Comment: PROVIDE ACCURATE STEM THERMOMETER AND 2 COOLER THERMOMETERS, 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)	08/15/2013	Routine
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: OBSERVED EMPLOYEE SLICING LETTUCE WITH BARE HANDS., CORRECTED GLOVES USED. 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: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not accessible Corrections: Handwashing sinks are to be accessible for use at all times Comment: HAND SINK IS NOW 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) Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Not clean Corrections: Keep clean Comment: CLEAN KITCHEN FLOORS UNDER EQUIPMENT AND ALSO, CLEAN EXTERIOR OF FLOUR CONTAINER. 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. Floor and Wall Junctures, Cove Items: Floor(s) Problems: Not coved Corrections: Install coving General violation description: 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED. Outside Receptacles Items: Waste receptacle(s) Problems: With doors,lids or covers Left open Corrections: Keep closed. 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.	01/28/2013	Routine
Critical: System Maintained in Good Repa Comment: THE HANDSINK AT THE FRONT OF THE STORE IS REPAIRED, HOT AND COLD HANDLES ARE WORKING. DRAIN ON RESTROOM HANDSINK IS CLEAR, IT IS NO LONGER LEAKING. VIOLATION CORRECTED. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	09/28/2012	Follow-up
Critical: System Maintained in Good Repa Comment: HOT WATER HANDLE HAS NOT BEEN REPAIRED ON HANDSINK IN KITCHEN, HOT WATER HANDLE IS STILL MISSING. CORRECT IMMEDIATELY. DRAIN HAS NOT BEEN REPAIRED UNDER HANDWASH SINK IN EMPLOYEE RESTROOM. CORRECT IMMEDIATELY. AN OFFICE CONSULTATION MAY BE SCHEDULED., General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	09/12/2012	Follow-up
No violation noted during this evaluation.	08/23/2012	Follow-up
Critical: Separation, Packaging, & Segre Items: Raw animal product(s) Problems: Stored over/next to Corrections: Keep separate. Comment: KEEP CHICKEN BELOW MEATBALLS AND RIBS IN REACH IN COOLER ON COOKLINE. CHICKEN REQUIRES A HIGHER COOKING TEMPERATURE AND COULD CONTAMINATE BEEF. CORRECT IMMEDIATELY. 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: System Maintained in Good Repa Comment: REPAIR BROKEN HOT WATER HANDLE ON HANDSINK ACROSS FROM THE SALAD COOLER/POP MACHINE WITHIN 10 DAYS. HANDLE IS MISSING TODAY. REPAIR DRAIN UNDER HANDWASH SINK IN EMPLOYEE RESTROOM, DRAIN HAS A LEAK, LEAKING INTO BUCKET BELOW. PLUMBING MUST BE IN GOOD WORKING ORDER. 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: Soiled Corrections: Keep clean. Comment: VENTILATION HOOD IS DIRTY/DUSTY. CLEAN ON AN INCREASED BASIS TO AVOID BUILD-UP. RECHECK IN 6 MONTHS, NEXT INSPECTION. NON FOOD CONTACT SURFACES MUST BE KEPT 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.	07/25/2012	Routine Inspection
Critical: Food Contact with Equipment an Comment: THE ICE MACHINE HAS BEEN CLEANED. VIOLATION CORRECTED. General violation description: 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.	02/15/2012	Follow-up
Critical: Food Contact with Equipment an Items: Equipment Problems: Not properly cleaned and sanitized Corrections: Equipment shall be washed, rinsed, and sanitized after contamination and between uses. Comment: INTERIOR OF ICE MACHINE (CHUTE) MUST BE CLEANED IMMEDIATELY, REVISIT IN 10 DAYS. SET A SCHEDULE FOR MONTHLY CLEANING. CHUTE HAS MOLD/DIRT TODAY., General violation description: 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code. Clean Freq, Nonfood-Contact Su Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: CLEAN VENTILATION HOOD FILTERS ON AN INCREASED BASIS, FILTERS ARE DIRTY ON ALL OVENS TODAY, RECHECK IN 6 MONTHS. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Hair Restraint Effectiveness Items: Hair restraint Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: ALL EMPLOYEES PREPARING FOOD MUST WEAR HATS OR HAIR RESTRAINTS CORRECT WITHIN 6 MONTHS. NO HAIR RESTRAINTS WERE WORN TODAY. 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 Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In front of Corrections: Remove items from handsink. Do not store items at handsink. Comment: KEEP BACK HANDWASH SINK ACCESSIBLE AT ALL TIMES, SINK IS BLOCKED BY MIXER AND HAS ITEMS IN IT TODAY. KEEP CLEAR AND ACCESSIBLE. CORRECT IMMEDIATELY RECHECK IN 6 MONTHS. 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)	02/01/2012	Routine Inspection
Critical: Food Contact Surfaces and Uten Comment: MUSHROOMS ARE NOW STORED IN PLASTIC TUBS IN PLASTIC BAGS, CORRECTED. NO LONGER STORED IN ORIGINAL OPENED CAN WITH LIDS IN PRODUCT. General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH	08/17/2011	Follow-up
Critical: Food Contact Surfaces and Uten Items: Food-contact surface(s) Problems: With sharp internal Corrections: Repair/replace. Comment: MUSHROOMS MUST BE MOVED TO ANOTHER CONTAINER AFTER OPENING. 4 OPEN CANS OF MUSHROOMS IN COOLERS WITH CUT OFF LIDS IN PRODUCT. CORRECT IMMEDIATELY., General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH Clean Freq, Nonfood-Contact Su Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: CLEANING IS NEEDED: VENTILATION HOODS, CEILING VENTS, FLOOR UNDER MIXER, SHELVES IN WALK IN COOLER, CEILING THROUGHOUT, INCREASE CLEANING FREQUENCY, RECHECK NEXT INSPECTION. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Cooking and Baking Equipment Items: Baking and cooking equipment Problems: Not cleaned At least every 24 hours Corrections: Clean as specified above. Comment: CLEAN PIZZA SCREENS EACH DAY, SCREENS HAVE ACCUMULATED BURNT ON FOOD DEBRIS, RECHECK IN 6 MONTHS. 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. Food storage Items: Food item(s) in storage Problems: Exposed to dust, splash, or other contaminates Corrections: Store in protected manner. Comment: DO NOT STORE 2 LITERS IN RESTROOM. DO NOT STORE PIZZA BOXES, UNWRAPPED, IN UTILITY ROOM, ADJACENT TO OPERATIONAL SUPPLIES. 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	07/26/2011	Routine Inspection
Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: NON FOOD CONTACT SURFACES SHALL BE CLEANED. DOORS AND GASKETS ARE SOILED ON REACH IN COOLER UNITS. COOLER CONDENSERS AND MIXER ALSO NEED CLEANING. CLEAN AND MAINTAIN THESE ITEMS. 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: Not clean Corrections: Keep clean Comment: PHYSICAL FACILITIES SHALL BE KEPT CLEAN. CLEAN THE FOLLOWING AREAS. FLOORS UNDER EQUIPMENT, WALLS ON SIDE OF EQUIPMENT. COOK LINE HOOD AND ICE MACHINE TOP SHIELD. General violation description: 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.	01/06/2011	Routine Inspection
Critical: Clean Sight/Touch-No Accum/Enc Items: Non-food contact surface(s) Locations: pizza oven hood filters Problems: Soiled Corrections: Keep 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 Clean Sight/Touch-No Accum/Enc Items: Non-food contact surface(s) Locations: pizza oven hood filters Problems: Soiled Corrections: Keep 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 Cleaning, Frequency/Restrictio Items: Physical facilities/structures floors Problems: Not clean Corrections: Keep clean Comment: clean the floor under storage racks in back room. clean the floor in the mop sink closet. 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.	07/15/2010	Routine Inspection
Critical: System Maintained in Good Repa Comment: RESTROOM SINK FSUCET WORKS, BUT HAS A SLIGHT DRIP. UTILITY SINK DRAIN HAS BEEN CLEANED. HAND SINK IN BACK ROOM HAS BEEN CLEANED. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Clean Sight/Touch-No Accum/Enc Comment: CLEANED. 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	03/25/2010	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Non-food contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: CLEAN THE 2 DOOR MAKE TABLE - DOORS AND FLOOR. CLEAN THE 3 DOOR WOOD TOP MAKE TABLE REACH-IN COOLER. CLEAN THE COOKLINE HOOD. IN THE BACK ROOM - CLEAN THE PREP TSBLE AND SHELF. CLEAN THE ICE MACHINE UPPER SHIELD AND LID. 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: System Maintained in Good Repa Items: Plumbing system Problems: Not repaired according to law Corrections: Repair according to law. Comment: CLEAN THE UTILITY SINK DRAIN. REPAIR THE SINK IN THE EMPLOYEE RESTROOM. CLEAN THE HAND SINK IN THE BACK ROOM. 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 repaired according to law Corrections: Repair according to law. Comment: CLEAN THE UTILITY SINK DRAIN. REPAIR THE SINK IN THE EMPLOYEE RESTROOM. CLEAN THE HAND SINK IN THE BACK ROOM., General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Clean Sight/Touch-No Accum/Enc Items: Non-food contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: CLEAN THE 2 DOOR MAKE TABLE - DOORS AND FLOOR. CLEAN THE 3 DOOR WOOD TOP MAKE TABLE REACH-IN COOLER. CLEAN THE COOKLINE HOOD. IN THE BACK ROOM - CLEAN THE PREP TSBLE AND SHELF. CLEAN THE ICE MACHINE UPPER SHIELD AND LID., 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 Prohibitions Items: Clean equipment/utensil(s) Problems: Stored In toilet room Corrections: Remove and store in protected area. Comment: PLACE CLEAN LINENS IN PLASTIC BAGS ON SHELVES BY DOOR AWAY FROM FACILITIES. CREAT A BARRIER BETWEEN STORAGE AREA AND FACILITIES. General violation description: 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms	01/28/2010	Routine Inspection

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Karl's Place Pizza, 9054 Telegraph, Taylor, MI 48180 - inspection findings and violations

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