- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Relocate.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Effectiveness
- Items:
- Hair restraint
- Locations:
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
- Outdoor Refuse Areas, Curbed a
- Items:
- Outdoor refuse area
- Problems:
- Not graded to drain
- Corrections:
- Repair/replace to be graded to drain.
- Comment:
- FACILITY HAS A NEW DUMPSTER COMING TO FACILITY TODAY. ALL FACIITIES SHALL HAVE A REFUSE/DUMPSTER AREA AND AVAILABLE. HAVE WASTE REOMOVAINSTAL DUMPSTER COMPANY INSTALL NEW DUMPSTER WITHIN 12 HOURS.
- General violation description:
- 6-202.110 - Outdoor REFUSE areas shall be constructed in accordance with LAW and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the REFUSE and from cleaning the area and waste receptacles.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FOLLOWING ARE OBSERVED IN POOR REPAIR: WALK IN COOLER GASKET, JANITORS SINK BACK FLOW PREVENTER, REAR WALL OPPOSITE 3 COMPARTMENT SINK. ALL ITEMS SHALL BE IN GOOD CONDITION. MAKE REPAIRS TO FACILITY WITHIN 90 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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01/23/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- Corrected: The PVC pipe that was located inside the drain bowl at the 3 compartment sink has been sawed off so there is an air gap of approximately 3 inches above the drain bowl.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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10/29/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, and utensils are placed. Observed a PVC from the 3 compartment sink that was directly located in the drain bowl. Provide an adequate air gap so that there is no direct connection from the 3 compartment sink and the drain bowl. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- 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:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment more than 24 hours shall be clearly date marked to indicate which date the food shall be discarded when held at a temperature of 41 F or less for a maximum of 7 days which includes the date the food was prepared. Observed Caesar salads in the pop cooler that were not date marked. Caesar salads should be date marked with the date the food was prepared and the date the food should be discarded. Caesar salads have a maximum of 7 days which include the date the salads were prepared. , Corrected: Caesar salads were properly date marked with the day the salads were prepared and the date (48 hours) when the salads will be discarded.
- 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: Restriction
- Items:
- Unnecessary toxic items
- Problems:
- Present in facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment shall be allowed in a food establishment. Observed adhesive spray can. Remove discard adhesive spray can., Corrected: Adhesive spray can was discarded.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- The establishment shall be maintained free of insects by using methods such as trapping devices or other means of pest control. Observed flies in the kitchen area near the pizza prep station and drain flies near the drain bowl. Establish pest control methods or establish routine pest inspections.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Outer openings of a food establishment shall be protected against the entry of insects and rodents by tight-fitting doors. Observed the screen door of the establishment where there was a gap between the floor and the door. Install weather stripping so there is no gap between the door and the floor.
- 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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10/15/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty baffle filters and exhaust hoods in the pizza oven. Clean to sight and touch on a weekly basis.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Wood
- Problems:
- Used as food-contact surface
- Corrections:
- Discontinue use.
- Comment:
- Observed wood board used to store scale and dough trays on. Bare wood is not approved for food equipment. Repair or replace the wood board to provide a smooth and easily cleanable surface.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed rear screen door not latching. Outer openings must be tight fitting to prevent entry of pests. Repair or replace the screen door.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the salad cooler at the front counter. Thermometers must be provided. A conspicuous thermometer was provided in my presence. Violation corrected.
- 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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10/21/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The three door in rail cooler was at 43.5 f. The ham bits were 44.5f and the Italian sausage was at 45f. At the time of inspection the operator purchased ice and kept under the potentially hazardous food. The violation was corrected at the time of inspection by string the phf containers in ice.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- PEPPERONI PIZZA TRAYS WERE ON THE STAND AND ONE OF THEM WAS AT 70F. THE EMPLOYEE MENTIONED THEY STORE THEM FOR ABOUT 2 HOURS. NO TIME MARKS WERE NOTICED. TIME MARKS WERE MARKED AND THE WRITTEN PROCEDURE WAS PREPARED. VIOLATION WAS CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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10/04/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE WIC WAS CLEANED AND SANITIZED. VIOLATION HAD BEEN 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: Hot and cold holding
- Comment:
- THE COOLER WAS AT 39F AND THE PEPPERONI WAS AT 38F. THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN 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)
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10/28/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DUST HAS ACCUMULATED ON THE FAN MOUNT AND IN FRONT. COVER ALL THE FOODS AND CLEAN THE DUST WITH WET CLOTH FIRST AND THEN WASH, RINSE AND SANITIZE ALL THE NON FOOD CONTACT SURFACES. THIS DUST MAY FALL ON THE FOOD AND CONTAMINATES WHEN EVER THERE IS A DISTURBANCE WHILE CLOSING THE DOOR. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 3 DOOR IN RAIL COOLER WAS AT 46F AND THE CHEESE WAS AT 44F IN THE SHELVES, THE HAM BITS ON THE UPPER DECK WERE AT 50F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIC PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE (41F- 135F) FOR MORE THAN 4 HOURS. DISCARD ALL THE PHF ITEMS THAT STORED IN THIS COOLER FOR MORE THAN 4 HOURS AND THE TEMPERATURE IS MORE THAN 41F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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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10/14/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- CORRECTION MADE: THE FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HER. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. REVIEWING THE PROCEDURES TO REMOVE THE RESTRICTIONS. TO NOTIFYING THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING, REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen counter
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED OPEN SEAM TO THE: FREEZER CHEST LID WITH EXPOSED INSULATION. FRONT COUNTER STAINLESS STEEL LAMINENT IS ROLLED BACK. REPLACE WITH NEW OR REPAIR WITH DURABLE MATERIAL, NON-ABSORBENT AND SMOOTH FOR EASY CLEANING.
- 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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10/22/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- An air gap has been created between the spray arm supply line and the flood rim of the 3-compartment sink. Corrected.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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11/04/2009 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Provide an air gap that is twice the diameter of the supply line between the overhead spray arm and the flood rim of the 3-compt. sink as soon as possible, and a folllow up inspection will be conducted within 10 days to confirm compliance.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- 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:
- Observed employees come in to work, touching their hair, then working with food without washing hands. Another employee observed drying hands on his pants. Employees must wash hands thoroughly after touching hair, before working with food. Use sanitary hand drying provisions such as paper towels or hand dryers. Corrected through training at time of 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed food debris and residue on the top loading portion of the pizza cooler. Keep clean. Clean the dusty fan blades on the Patton fan, and clean the dust on the walls by the pizza oven.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed Creating source of contamination
- Corrections:
- Change filters.
- Comment:
- Observed thick grease and dust buildup on the hood filters above the pizza oven. Clean the filters on a more frequent basis.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hair/beard net
- 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
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10/23/2009 | Routine Inspection |
- Fingernail Maintenance
- Items:
- Fingernails
- Problems:
- With fingernail polish or artificial fingernails Without gloves
- Corrections:
- Remove polish/artificial nails or utilize gloves.
- Comment:
- Observed a food employee with artificial nails handling food without the use of gloves. Use gloves when handling food, or remove artificial nails.
- General violation description:
- 2-302.11 - (A) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. (Pf) (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. (Pf)
- Hair Restraint Effectiveness
- Items:
- Hair restraint hair/beard net
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed food employees preparing and serving food without hair restraints. Provide and use hair restraints.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed a leak from the faucet at the 3-compartment sink. Repair leak by the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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05/05/2009 | Routine Inspection |
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