- Critical: Sanitizing Solutions, Testing
- Comment:
- Corrected Test Strips provided
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
04/10/2015 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Comment:
- Cooling must be accomplished by utilizing methods that will quickly take the product out of the temperature danger zone (135F to 70F). Observed in the walk in cooler a covered, plastic container of gumbo that was prepared on 4/8 at 101F. Violation was corrected at time of inspection when manager quickly transferred the soup into wider container and began stirring with the ice wand.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kit that accurately measures the concentration of sanitizer solution must be provided. Quaternary sanitizer test strips were not readily available. Provide test kit. Will verify within 10 days or so.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Facilities must be cleaned as often as necessary to keep them clean. Observed a build up of mold on the ceiling and racks in the walk in cooler. Clean surfaces as often as possible to not have an accumulation of mold.
- 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.
|
04/08/2015 | Routine |
| No violation noted during this evaluation. | 10/16/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection inside prep cooler had lettuce and spinach that had been in cooler for 3 hours at 50 F. Chicken that had been in the prep cooler since 9:00 am was at 49-50 F. Chicken was discarded and Lettuce and spinach was placed into walk in cooler. Observed non processed non-potentially hazardous cheese at 48 F, cooler was adjusted and at the end of inspection cheese was tempted again and was holding at 41 F. 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection hood filters caked in grease. Correct by cleaning at a frequency able to prevent the build up of grease. Correct immediately.
- 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.
|
04/28/2014 | Routine |
| No violation noted during this evaluation. | 10/29/2013 | Routine |
| No violation noted during this evaluation. | 10/15/2013 | Follow-up |
| No violation noted during this evaluation. | 05/02/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE POWER TOWEL AT THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK., CORRECTED BY PROVIDING PAPER TOWEL AT THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY PROVIDING SOAP AT THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK.
- 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: 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:
- OBSERVED RAW CHICKEN STORED ABOVE SALSA AND LETTUCE IN THE PREP COOLER. RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. REARRANGE THE PREP COOLER TO PREVENT CROSS-CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY MOVING THE RAW CHICKEN TO THE BOTTOM SHELF AND THE SALSA AND LETTUCE TO THE UPPER SHELF TO PREVENT CROSS-CONTAMINATION.
- 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: Restriction and Storage
- Items:
- Medication(s)
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED BOTTLE OF MEDICATION PILLS STORED ON THE SHELF ABOVE THE FOOD PREP AREA. MEDICATIONS MUST BE STORED BELOW AND AWAY FROM ALL FOOD AND FOOD ITEMS. RELOCATE THE MEDICINE TO AN APPROVED STORAGE AREA. CORRECTED AT TIME OF INSPECTION. EMPLOYEE MOVED THE MEDICATION TO THE EMPLOYEE PERSON STORAGE AREA.
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CORRECTED BY CLEANING THE SINK NEAR THE 3-COMPARTMENT SINK. DO NOT USE THE HAND WASH SINK TO RINSE DISHES.
- 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 During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEES DID NOT WASH HANDS WHEN CHANGING GLOVES. TO PREVENT CONTAMINATION OF THE HANDS AND GLOVES, EMPLOYEES MUST WASH HANDS EACH TIMES GLOVES ARE CHANGED. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. CORRECTED AT TIME OF INSPECTION BY PROVIDING TRAINING TO THE PERSON IN CHARGE AND STAFF. HANDS WASHED AS REQUIRED.
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- SEVERAL EMPLOYEES WITHOUT HAIR RESTRAINTS OBSERVED PREPARING FOOD. ALL EMPLOYEES PREPARING FOOD MUST WEAR FULL-HEAD HAIR RESTRAINTS. PROVIDE HATS OR HAIR NETS FOR ALL 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
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- ARRANGE THE PLASTIC KNIVES, SPOONS, AND FORKS WITH HANDLES EXTENDING TO PREVENT HAND CONTACT WITH THE MOUTH PARTS.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Prohibition
- Items:
- Jewelry
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- EMPLOYEES OBSERVED PREPARING FOOD WHILE WEARING BRACELETS, WATCHES, AND RINGS. EMPLOYEES MAY NOT WEAR ANY JEWELRY ON THE HANDS/ARMS WITH THE EXCEPTION OF A PLAIN WEDDING BAND. REMOVE JEWELRY FROM THE HANDS/ARMS.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Removing Dead or Trapped Birds
- Items:
- Dead/trapped pest(s) rodents mice
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- OBSERVED DEAD MOUSE ON GLUE TRAP IN THE BASEMENT. DEAD PESTS MUST BE REMOVED PROMPTLY. CHECK THE GLUE TRAPS DAILY. REMOVE DEAD PESTS.
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
10/24/2012 | Routine |
- Critical: Backflow prevention
- Comment:
- CORRECTED. THE 3 COMPARTMENT SINK IS NOW PROPERLY AIR-GAPPED.
- 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.
|
05/01/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- 3-compartment sink(s) drain
- 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 OR UTENSILS ARE PLACED. OBSERVED THE 3 COMPARTMENT SINK TO BE PLUMBED DIRECTLY INTO THE FLOOR DRAIN. PROVIDE AN AIR GAP OF AT LEAST ONE INCH BETWEEN THE OUTLET OF THE SINK DRAIN PIPE AND THE TOP OF THE FLOOR DRAIN. (IF ADDITIONAL TIME IS NECESSARY TO COMPLETE REPAIRS, PLEASE NOTIFY THE WAYNE COUNTY HEALTH DEPT. REPAIRS SHOULD BE DONE BEFORE FOLLOW UP INSPECTION NOT TO EXCEED 30 DAYS.),
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- Beverage
- Comment:
- EMPLOYEES SHALL EAT OR DRINK ONLY IN DESIGNATED AREAS WHERE THE CONTAMINATION OF FOOD, CLEAN EQUIPMENT AND UTENSILS CAN NOT RESULT. EMPLOYEES MAY DRINK FROM A COVERED BEVERAGE CONTAINER (WITH A LID AND STRAW) AND STORE IT AWAY AND BELOW FOOD SERVED TO CUSTOMERS. OBSERVED AN OPEN SODA CAN ON THE SHELF OVER THE WRAPPING AREA. PROVIDE CUPS WITH LIDS AND STRAWS. STORE BELOW AND AWAY FROM CUSTOMER FOOD. CORRECTED AT INSPECTION. BEVERAGE WAS DISCARDED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT THAT MEASURES THE CONCENTRATION OF SANITIZING SOLUTION SHALL BE PROVIDED. OBSERVED THE KITCHEN TO ONLY HAVE CHLORINE TEST STRIPS, BUT IS USING QUATERNARY AMMONIUM SANITIZER TABLETS. CHLORINE TEST STRIPS CAN BE USED FOR BLEACH/CHLORINE SANITIZER ONLY. PROVIDE QUATERNARY AMMONIUM (QUAT) TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
04/19/2012 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- 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:
- OBSERVED RAW GROUND TURKEY ON SHELF ABOVE CONTAINERS OF SOUP IN WALK-IN COOLER. RAW MEAT MUST BE STORED BELOW READY-TO-EAT FOOD. CORRECTED AT TIME OF INSPECTION BY MOVING RAW TURKEY TO BOTTOM SHELF.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED BREAD STORED ON FLOOR NEXT TO FURNACE. FOOD MUST BE STORED AT LEAST SIX INCHES ABOVE THE GROUND. KEEP BOTTOM BREAD RACK EMPTY SO BREAD IS OFF THE GROUND.
- 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
|
10/05/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO EMPLOYEE BEVERAGES IN FOOD PREP AREAS. VIOLATION CORRECTED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
05/09/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED EMPLOYEE WATER BOTTLES WITH SCREW TOP LIDS. EMPLOYEE BEVERAGES MUST BE IN A CUP WITH A LID AND A STRAW.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CEILING AND FAN GUARD IN WALK-IN COOLER HAVE AN ACCUMULATION OF DUST. EQUIPMENT MUST BE CLEANED AS OFTENAS NECESSARY TO KEEP IT CLEAN. CLEAN MORE OFTEN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/19/2011 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- kitchen dry storage shelving
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- 2 BOTTLES OF FANTASTIK HANGING FROM FOOD STORAGE RACK IN DRY STORAGE AREA., CHEMICALS RELOCATED TO AN AREA DOWN AND AWAY FROM ALL OTHER ITEMS.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- employee restroom ceiling vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- employee restroom
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- basement storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
10/25/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELD MISSING IN PREP AREA. REPLACE.
- 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
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SOME PLASTER DAMAGE ON BACK WALL NEAR CHEST FREEZER/FURNACE. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF SINGLE-SERVICE CONTAINERS ON FLOOR IN BASEMENT STORAGE ROOM. STORE THESE ITEMS AT LEAST 6 INCHES ABOVE THE GROUND.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
04/13/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OUTSIDE OF SPICE CONTAINERS ARE SOILED. CLEAN AS OFTEN AS NECESSARY TO KEEP 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- TAKE-OUT CONTAINERS STORED ON FLOOR IN BASEMENT STORAGE AREA. CONTAINERS MUST BE STORED AT LEAST 6 INCHES ABOVE THE GROUND.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
10/09/2009 | Routine Inspection |
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