- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed hand washing across from the pizza prep station that was soiled with debris. Observed hand washing sink near the 3-compartment sink that was spoiled with debris. Keep hand washing sinks clean. Do not use hand washing sinks for dumping or cleaning other items.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soiled debris and soiled food debris on the floors of near the pizza prep station and the walls near the hand washing sink across from the pizza prep station. Develop routine cleaning procedures to keep the floors and walls 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.
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- 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. Observed a dull can opener blade on the dough prep table. Sharpen or replace can opener blade.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soiled residues. Observed a build-up of food debris and grease on the filters of the pizza oven. Clean the filers on the pizza oven. Develop routine cleaning practices for the filters on 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.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system shall be maintained in good repair. Observed water leaking from the handle at the hand washing sink across from the pizza prep area. Repair handle so water does not leak.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/08/2015 | Routine |
- 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 for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or 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 sliced tomatoes, krab salad, tuna salad, cold pasta, sliced ham, shredded lettuce, and sliced turkey in the walk-in cooler that were not date marked. Ready-to-eat, potentially hazardous cold food that is prepared and held in a food establishment must be date marked for a maximum of 7 days. This includes they day the food was prepared. Date mark sliced tomatoes, krab salad, tuna salad, cold pasta, sliced ham, shredded lettuce, and sliced turkey in the walk-in cooler for a maximum of 7 days, which includes the day the food was prepared. , Corrected: The PIC properly date marked the sliced tomatoes, krab salad, tuna salad, cold pasta, sliced ham, shredded lettuce, and sliced turkey in the walk-in cooler. The sliced tomatoes, krab salad, tuna salad, cold pasta, sliced ham, shredded lettuce, and sliced turkey in the walk-in cooler were prepared 10/29/14 and will be discarded before 11/4/14.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue, and other debris. Observed shelves in walk-in cooler that were soiled with food debris. Observed filters at the pizza oven that were soiled with food debris. Clean the filters at the pizza oven and clean the shelves in the walk in cooler to eliminate food debris.
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees. Observed single-service knives, forks, and spoons at the salad/wrap line that were stored where the food contact surface of the utensils could be contaminated by the employees. Observed knives, forks, and spoons that were stored by the cold pizza topping area where food contact surface of the utensils could be contaminated by the employees. Store both single-service and multi-service utensils the same directions so that the food contact surfaces can not be contaminated by employees.
- 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.
|
11/03/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Prep line is now holding foods below 41 F-salami 39 F, turkey 39 F, tomatoes 38 F. VIOLATION 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)
|
04/11/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Main prep line is not holding foods to internal temperatures of 41 F or below: sliced tomatoes, 49 F (one cooling unit)
- General violation description:
- 3-501.16 - pepperoni 45 F, sausage 46 F, sauce 50 F, salami 52 F, steak on trays, 51 F, turkey 61 F. , This is a Priority (P) violation. WCHD will return within 7 days to ensure this violation is corrected. Store food on ice, use time as a temperature control, or use another cooler until this unit is repaired.,
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- prep line DRAWERS
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Sauce residue on plastic drawers holding packets of salad dressing. Plastic tray holding pastry brush and oil (stored under large wood prep table) is dirty. 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.
|
04/02/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment, Food-contact surface(s) Equipment can openers
- Locations:
- Ice machine(s), can opener(s)
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Pink mold on splash guard inside ice machine. Sauce on can opener blade. Clean and sanitize these food contact surfaces., Ice bin emptied, cleaned, and sanitized. VIOLATION CORRECTED DURING INSPECTED. , Ice bin emptied, cleaned, and sanitized. Can opener blade cleaned and sanitized. VIOLATION CORRECTED DURING INSPECTED.
- 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
|
10/21/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Reach in cooler is holding foods at or below 41 F( dough, pepper rings), however, no PHFs are no longer stored in cooler. All Potentially Hazardous Foods are held below 41 F in walk-in cooler: ranch 39 F, faux crab 40 F, chicken wings 38 F, ham 38 F. VIOLATION 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: Sanitizing Solutions, Testing
- Comment:
- Quat test strips provided. VIOLATION CORRECTED.
- 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)
|
05/14/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Two door reach in cooler is not holding potentially hazardous foods (PHFs) to internal temperatures of 41 F or less: pulled pork 54 F, kitchen made ranch 52 F, faux crab 53 F, pineapple 50 F. This is a Priority (P) violation. WCHD will return within 7 days to ensure this violation is corrected. Do NOT store PHF in this unit until it is repaired., PHF (ranch, pork, faux crab, chicken wings) moved to walk in cooler during inspection. ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No quat (quaternary ammonia) test strips on site. Provide., This is a Priority Foundation (Pf) violation. WCHD will return within 7 days to ensure this violation is corrected.,
- 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)
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Front and back doors propped open with no screens. Outer openings must be protected from pest entry. Keep doors closed. See fly handout provided to PIC., Both doors closed. VIOLATION CORRECTED.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- No sanitizer solution provided for storage of wiping cloths. Wet wiping cloths must be submerged in sanitizer solution between uses. See handout provided.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
05/01/2013 | Routine Inspection |
- Critical: Before Use After Cleaning
- Comment:
- CORRECTED BY SANITIZING THE COUNTERS, CUTTING BOARDS, AND PREP SURFACES THROUGHOUT THE FACILITY USING QUATERNARY AMMONIUM SANITIZER SOLUTION IN SPRAY BOTTLES AT LEAST ONCE EVERY 4 HOURS AFTER CLEANING THE NAMED SURFACES.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING THE MIXER BOWL AND DOUGH HOOK AND THE CAN OPENER BLADE AS REQUIRED.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING TEST STRIPS TO MONITOR THE CONCENTRATION OF THE QUATERNARY AMMONIUM SANITIZER SOLUTION.
- 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)
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY REPLACING THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK, THE HOT AND COLD WATER ARE BOTH FUNCTIONING PROPERLY AND BY ADJUSTING THE DRAIN LINE FROM THE HAND WASH SINK IN THE MAIN PREP AREA TO ELIMINATE THE LEAK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/29/2012 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- COUNTERS, CUTTING BOARDS, PREP SURFACES THROUGHOUT THE FACILITY ARE NOT SANITIZED AFTER CLEANING. ALL FOOD-CONTACT SURFACES AND PREP SURFACES MUST BE SANITIZED AFTER CLEANING. PROVIDE MEANS TO SANITIZE THE PREP SURFACES (WIPING CLOTHS IN SANITIZER SOLUTION OR SANITIZER SOLUTION SPRAY BOTTLE) SANITIZE SURFACES AT LEAST ONCE EVERY 4 HOURS THROUGHOUT THE DAY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Common Name
- Items:
- Working containers-toxics cleaner
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED 2 CHEMICAL SPRAY BOTTLES WITH NO LABELS INDICATING THE CONTENTS OF THE BOTTLES. ALL WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE PRODUCT. LABEL THE CHEMICAL SPRAY BOTTLES. CORRECTED AT TIME OF INSPECTION BY LABELING THE BOTTLES AS CLEANER WITH A PERMANENT MARKER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 1. OBSERVED THE MIXER BOWL AND DOUGH HOOD SOILED WITH DRIED FOOD DEBRIS 2. OBSERVED THE CAN OPENER BLADE SOILED WITH DRIED FOOD DEBRIS FOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED ITEMS NOW AND KEEP CLEAN. 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO TEST STRIPS PROVIDED TO MONITOR THE CONCENTRATION OF THE QUATERNARY AMMONIUM SANITIZER. SANITIZER TEST STIRPS MUST BE PROVIDED AND AVAILABLE FOR USE TO MONITOR THE SANITIZER CONCENTRATION IN THE 3-COMPARTMENT SINK, WIPING CLOTH BUCKETS, AND SPRAY BOTTLES. PROVIDE QUATERNARY AMMONIUM (QUAT) TEST STIRPS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- 1. THE WATER SUPPLY TO THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK IS TURNED OFF. THE HOT WATER FAUCET HANDLE IS MISSING. 2. THE DRAIN LINE FROM THE HAND WASH SINK IN THE MAIN PREP AREA IS LEAKING. THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. REPAIR THE FAUCET AT THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK. PROVIDE BOTH HOT AND COLD WATER TO THE SINK. REPAIR THE LEAKING DRAIN LINE FROM THE MAIN HAND WASH SINK. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning Ventilation Systems,
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OWNER DOES NOT KNOW WHEN THE VENTILATION INTAKE WAS LAST CLEANED, IT HAS NOT BEEN DONE SINCE THE CHANGE OF OWNERSHIP THAT TOOK PLACE IN APRIL 2012. NO SERVICE STICKER INDICATING LAST DATE OF SERVICE OR WHEN SERVICE IS DUE IS PRESENT. THE VENTILATION SYSTEM MUST BE KEPT CLEAN. SCHEDULE CLEANING OF THE VENTILATION SYSTEM AS NEEDED.
- 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.
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- PERSON IN CHARGE STATES THAT THE INTERIOR OF THE ICE MACHINE AND ICE MAKING PARTS ARE CLEANED WITH SOAP AND WATER BUT NOT SANITIZED. SURFACES OF EQUIPMENT THAT CONTACT NON-POTENTIALLY HAZARDOUS FOODS SUCH AS ICE MUST BE CLEANED ACCORDING TO MANUFACTURER'S SPECIFICATIONS. CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE AND THE ICE MAKING PARTS ACCORDING TO THE MANUFACTURER'S SPECIFICATIONS AS FOUND ON THE INTERIOR OF THE ACCESS PANEL.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- 2 OF THE 3 DOOR GASKET SEALS ON THE 3-DOOR CONTINENTAL COOLER ARE CRACKED/BROKEN. EQUIPMENT COMPONENTS MUST BE KEPT IN GOOD REPAIR. REPLACE THE SEALS TO PROVIDE AN EASILY CLEANABLE SURFACE AND AN EFFECTIVE DOOR SEAL.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD-CONTACT SURFACES OF EQUIPMENT THROUGHOUT THE FACILITY OBSERVED SOILED WITH A STICKY/GREASE FILM. NON-FOOD-CONTACT SURFACES SHALL BE CLEANED AT A FREQUENCY TO PREVENT THE ACCUMULATION OF SOIL. CLEAN THE COOLER DOORS, SHELVES, CABINETS, EXTERIOR OF THE MICROWAVE OVEN, EXTERIOR OF THE SINK BASINS, SINK FAUCETS, ETC.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Rinsing Procedures
- Items:
- Washed equipment/utensil(s)
- Problems:
- Not rinsed After washing and before sanitizing
- Corrections:
- Provide distinct clear water rinse after washing and before sanitizing.
- Comment:
- NO RINSE STEP IS PERFORMED AFTER WASHING AND BEFORE SANITIZING WARES AT THE 3-COMPARTMENT SINK. ALL WARES MUST BE RINSED IN CLEAR WATER AFTER WASHING AND BEFORE SANITIZING. RINSE WARES AS REQUIRED.
- General violation description:
- 4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- NO SANITIZER SOLUTION PROVIDED FOR THE STORAGE OF WIPING CLOTHS. WET WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER SOLUTION TO PREVENT THE GROWTH AND SPREAD OF BACTERIA ON THE CLOTHS. PROVIDE A SANITIZER BUCKET FOR THE STORAGE OF THE WIPING CLOTHS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
11/17/2012 | Routine |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE WALK IN COOLER FLOOR WAS SOILED WITH FOOD DEBRIS. KEEP IT 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- THE HAND WASH STATION IN THE DISH WASH AREA WAS BLOCKED WITH EQUIPMENT. REMOVE THEM AND MAKE IT AVAILABLE TO WASH HANDS AT ANY TIME.
- 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)
|
05/23/2012 | Routine |
Restaurant representatives - add corrected or new information about Mancinos, 480 Eureka, Wyandotte, MI 48192 »