| No violation noted during this evaluation. | 04/16/2015 | Routine |
| No violation noted during this evaluation. | 10/22/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed sanitizing rinse for the dishmachine at only 147 degrees F on digital thermometer. The thermolabel did not turn black, indicating the surface temperature did not reach a minimum of 160 degrees F. Sanitizing rinse must be 170 degrees F to 180 degrees F. Repair dishmachine to provide proper rinse temperature.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
10/08/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the front counter handsink. Paper towels must be available. Paper towels were provided in my presence. Violation 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: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem thermometer in kitchen. Thermometers must be accurate. The thermometer was calibrated in my presence. Violation corrected.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease on floor under the fryers. Facilities must be kept clean. Clean floors to sight and touch on a weekly basis.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the restroom handsinks. Provide handwashing signs for both restroom handsinks.
- 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.
|
04/04/2014 | Routine |
| No violation noted during this evaluation. | 10/16/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in onion bins in kitchen. Pests must be eliminated. Contact a licensed pest control operator.
- 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: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed dirty can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty floor under the bottom shelves of the dry storage room as well as dirty floor drains in kitchen and in cupboards. Clean these areas to sight and touch.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed ice scoop stored in non-draining container. Store ice scoop in clean, well-drained container.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
10/03/2013 | Routine |
| No violation noted during this evaluation. | 02/22/2013 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no air gap for drain lines under the ice machine. Back siphonage must be prevented. Raise the drain lines above the flood rim of the drain bowl.
- 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).
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty drain bowls in the cupboards under the pop dispenser and steamtable at the serving area. Observed cobwebs in corners of the dry storage room. Clean to sight and touch on a weekly basis.
- 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.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Observed cereal bowls at the serving line unprotected. Store bowls inverted or under a sneezeguard.
- 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
|
02/11/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE INTERIOR HAS BEEN CLEANED AND SANITIZED .....A CLEANING FREQUENCY HAS BEEN ESTABLISHED AS INDICATED BY THE MANAGER
- 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
|
10/15/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE OBSERVED WITH BLACK RESIDUE/GROWTH ON WALLS AND OVERHANG.......DISCARD ICE CLEAN AND SANITIZE .......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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED HAM OBSERVED AT ROOM TEMPERATURE.....INTENDED TO GO TO THE SATELLITE WAS RECORDED AT 48F ....MAINTAIN AT 41F OR BELOW AT LEAST UNTIL TRANSPORT TIME.,
- 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)
|
09/10/2012 | Routine |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DISCONNECT NOZZLE OR HOSE AT FAUCET NEAR DISHWASHER WHEN NOT IN USE (IN USE MEANS "IN HAND" )TO PROTECT THE PUBLIC WATER SUPPLY FROM CONTAMINATION DUE TO BACKSIPHONAGE ...........OR INSTALL A PRESSURE VACUUM BREAKER . THERE IS AN ATMOSHERIC VACUUM BREAKER ON THE FAUCET.......WHICH IS PROTECTION FOR THE OPEN HOSE ONLY........THE NOZZLE ACTS AS A SHUT OFF VALVE ALLOWING WATER ALL THE WAY UP TO THE NOZZLE AND KEEPING THE GATE IN THE ATMOSPHERIC VACUUM BREAKER OPEN THUS NULLIFYING THE PROTECTION FROM THE VACUUM BREAKER...... THE GENERAL RULE TO FOLLOW IS NO SHUT OFF VALVES (IE NOZZLE) DOWNSTREAM FROM AN ATMOSPHERIC VACUUM BREAKER...... .............FOR ADDITIONAL INFORMATION CALL SUPERVISOR MICHELLE VARRAN @ 734-727-7448
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Comment:
- SLICED TURKEY IN WALK IN COOLER DATED USE BY 3-27-12.......OPERATOR INDICATES THAT IT WAS MADE ON 3-27. SLICED HAM DATED 3-25 TO 3-30 WAS NOT THE DAY THAT THE FOOD WAS SLICED ......THE OLD LABELS ARE NOT BEING REMOVED AND THE NEW DISCARD AND PREP DATES ARE NOT BEING WRITTEN IN SOME CASES ....AS IN THE SLICED HAM. IT IS HOPED THAT THE CONTAINERS AND CONTAINER COVERS ARE BEING WASHED AS IT IS DIFFICULT FOR THE INSPECTOR TO DETERMINE IF A LABEL HAS BEEN WASHED AS THE LABELS USED ARE VERY STUDY AND DURABLE......OPERATOR INDICATES THAT THE CONTAINERTS AND LIDS ARE WASHED BUT THE LABELS ARE NOT ALWAYS REMOVED AND IN THIS PARTICULAR CASE THE THE OLD LABEL IS NOT ALWAYS COVERED BY A NEW LABEL. ENSURE THAT ALL EMPLOYEES ARE USING THE METHOD OF LABELING POTENTIALLY HAZARDOUS FOODS........IT IS NOT ACCEPTABLE FOR MOST EMPLOYEES TO USE THE START AND END DATE ON POTENTIALLY HAZARDOUS FOODS PREPARED OR SLICED AND SOME EMPLOYEES USE THE PREP DATE AND OF COURSE IT IS UNACCEPTABLE TO PUT THE PREP DATE IN THE USE BY LINE SINCE THAT IS THE DATE THE FOOD WILL BE DISCARDED.........WRITTING ONES INITIALS IN THE START DATE LINE AND THE PREP DATE ON THE DISCARD DATE LINE IS CONFUSING AND POTENTIALLY A PROBLEM. . TRAIN ALL EMPLOYEES TO USE THE SAME METHOD OF WHICH FOR THE MOST PART APPEARS TO BE THE START DATE AND THE END DATE WHICH IS THE RECOMMENDED PROCEDURE OF DATEMARKING.
- 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 Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- DISCARD GYRO SLICES DATED 3-21-12.........DISCARD DATE APPEARS TO HAVE BEEN 3-27-12......DISCARD FOODS PASS THE EXPIRATION DATE AT THE END OF THAT DATE......OPERATOR DISCARDED AT VISIT. SUBMIT RISK CONTROL PLAN RECOMMEND THAT OPERATOR HAVE STAFF CHECK FOR FOODS TO BE DISCARDED AT THE END OF THE DAY.......SO LATE EVENING CREW MEMBER MIGHT BE DESIGNATED FOR THIS TYPE OF DUTY.......MOST CERTAINLY THE FIRST PEOPLE IN THE KITCHEN THE NEXT DAY NEED TO DISCARD EXPIRED FOOD PRODUCTS.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- BELGIAN WAFFLE MIX RECORDED AT 61F......OPERATOR IAS USING TIME AS A CONTROL......NO WRITTEN PROCEDURES.......OPERATOR CORRECTED AT VISIT......WROTE PROCEDURES USING TIME AS A CONTROL WITH A 4 HOUR MAXIMUM. IT IS BEING ADDED TO THE RECORD THAT A RESEARCH REPORT FROM HEARTLAND BY CII LABS ON 2-21-07 HAS BEEN PROVIDED AND ADDED TO THE RECORD....INDICATING THAT THE BATTER DID NOT PROMOTE GROWTH AFTER 8 HOURS AT AMBIENT TEMPERATURES........SUPERVISORY STAFF WILL BE GIVEN THE REPORT TO EVALUATE THE RESEARCH DATA AND FINDINGS.
- 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.
|
03/29/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- ALL POTENTIALLY NHAZARDOUS ITEMS HAVE BEEN DATEMARKED
- 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
|
01/12/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZADOUS FOODS STORED 24 HOURS OR MORE IN COOLERS....NO DATES OBSERVED ON SLICED ROAST BEEF, OPEN PACKAGE OF HOT DOGS, BAGGIED CHICKEN CHUNKS, AND SOUPS PREPARED YESTERDAY. SUBMIT RISK CONTROL PLAN
- 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
|
11/11/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Comment:
- , DISHWASHER ACHIEVING TEMPERATURES TO PROPERLY SANITIZE
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
11/09/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Comment:
- DISHWASHER IS NOT CONSISTENTLY SANITIZING EVERY RIUN AS INDICATED BY FAILURE OF THERMOLABEL TO MELT(PASSTEST) 2 OUT 0F 3 RUNS.........REPAIR MACHINE TO PROPERLY SANITIZE EVERY RUN, ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Date Markin
- 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 DATEMARKING ON SLICED HAM AND SLICED TURKEY.......PROVIDE POTENTIALLY HAZQARDOUS FOODS WITH DISCARD DATES IN THE WALKIN COOLER,
- 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
|
10/18/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- NO EXPIRED FOODS IN WALK IN.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Comment:
- OPERATOR HAS EDUCATED ALL THE EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESES AND DOCUMENTS IT ON HEALTH FORM 1B.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Storage, Separation
- Comment:
- TRAY OF DOUGH WAS OBSERVED STORED UNDER THE THE SOAP DISPENSER.....CORRECTED AT TIME OF VISIT BY MOVING PREP TABLE AWAY FROM THE SOAP DISPENSER.
- 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
|
05/10/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- DISCARD FOODS AT THE END OF THE DISCARD DATE.......CREAM CHEESE DISCARD DATE WAS 4-19, PUMPKIN MIX 4-6,....SALAD & SANDWICH 4-21 DISCARD DATE........CORRECTED BY DISCXARDING ALL FOODS THE FOODS PAST EXPIRATION .,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES BEFORE THE FIRST DAY OF WORK OR TRAINING ON THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES WITH SYMPTOMS OF DIARRHEA/VOMITING ON THEIR DAY OFF AS WELL AS ON THEIR REGULAR SCHEDULED WORK DAY........EMPLOYEES WERE NOT KNOWLEDGEABLE IN THE ABOVE AT VISIT. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- CELERY WAS OBSERVED STORED UNDER SOAP NEXT TO HANDWASH SINK........MAINTAIN FOOD PROTECTED AT ALL TIMES / STORE SEPARATE FROM CHEMICALS....CORRECTED BY RELOCATING CELERY STICKS,
- 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
|
04/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/18/2010 | Routine Inspection |
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