- Critical: Potentially Hazardous Food (Ti
- Comment:
- ICE BERG, CHOPPED LETTUCE, AND SLICED TOMATOES ARE 39*F ABOVE DRESSING TABLE. CHOPPED LETTUCE IS TIME MARKED FOR 2 HOURS AT PREP TABLE. 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 SANITIZING TEST STRIPS ARE PROVIDED AT 3 COMPARTMENT SINK. 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)
|
03/17/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- front coffee station
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED LEAF LETTUCE, ICE BERG LETTUCE, AND SLICED TOMATOES AT 70*F A FOOD DRESSING STATION IN GRILL AREA. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41*F OR LESS FOR COLD HOLDING. PHF WERE DISCARDED DURING INSPECTION. RISK CONTROL PLAN PROVIDED. KEEP PHF AT 41*F OR LESS. FOLLOW UP WITHIN 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)
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PERSON-IN-CHARGE(PIC) WAS NOT FAMILIAR WITH THE BIG 5 FOOD BORNE ILLNESSES AND HOW THEIR SYMPTOMS CAN BE TRANSMISSIBLE THROUGH FOOD. THE BIG 5 FOOD BORNE ILLNESSES INCLUDE THE FOLLOWING:S 1.) HEPATITIS A VIRUS 2.) ECOLI 3.) SALMONELLA 4.) SHIGELLA 5.) NOROVIRUS INSPECTOR EDUCATED PIC ON THE BIG 5 FOOD BORNE ILLNESSES AND THE REQUIREMENTS OF WHAT TO DO WHEN AN EMPLOYEE IS DIAGNOSED WITH ANY OF THESE ILLNESSES. A BIG 5 POSTER IS PROVIDED. CORRECTED.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO QUAT SANITIZING TEST STRIP FOR 3 COMPARTMENT SINK. A TEST KIT SHALL BE PROVIDED TO ENSURE THE CONCENTRATION OF SANITIZING SOLUTION IN MG/L. PROVIDE QUAT SANITIZING TEST KIT IMMEDIATELY. FOLLOW UP WITHIN 10 DAYS.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED AMBIENT TEMPERATURE OF FRONT FLOOR COOLER AT 50*. EQUIPMENT SHALL BE IN GOOD REPAIR. DO NOT STORE PHF IN FLOOR COOLER. REPAIR COOLER. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASHING SIGNS AT HAND WASH SINKS INSIDE MEN'S BATHROOM. A SIGN REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE POSTED NEAR HAND WASHING SINKS. PROVIDE SIGNAGE.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED 2 STACKED INOPERABLE COOLERS NEAR FIRST DRIVE-THRU WINDOW. FACILITY SHALL NOT STORE INOPERABLE EQUIPMENT. GET RID OF EQUIPMENT. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING HAS A LEAK AROUND ITS JOINT CONNECTIONS ON THE HOSE AT THE 3 COMPARTMENT SINK. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR PLUMBING. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO EQUIPMENT THERMOMETER INSIDE FRONT COOLER BEHIND CASH REGISTERS. AN EQUIPMENT THERMOMETER SHALL BE PROVIDED AT THE WARMEST PART OF COOLING UNIT TO MONITOR AMBIENT TEMPERATURE OF COOLER. PROVIDE EQUIPMENT THERMOMETER. VERIFY CORRECTION AT NEXT INSPECTION.
- 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)
|
03/09/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Cookline
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE ARE NO PAPER TOWELS AT REAR COOKLINE HANDSINK NEAR THE DRIVE THROUGH WINDOW. ALL HANDSINKS SHALL BE STOCKED AT ALL TIMES. STOCK PAPER TOWELS IMMEDIATELY., ITEM CORRECTED-PAPER TOWELS STOCKED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- front coffee station
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MIL AND APPLES COLD HELD AT 52F. ALL TCS FOODS SHALL BE STORED AT 41F OR LOWER AT ALL TIMES. REMOVE ITEMS FROM COOLER AND DISCARD. SHUT DOWN COOLER AND ORDER SERVICE IMMEDIATELY. TRAIN STAFF TO MONITOR TEMPERATURES A LOT CLOSER TO AVOID FOODS IN THE TEMPERATURE DANGER ZONE. CORRECT IMMEDIATELY., ITEM CORRECTED-FOOD DISCARDED AND SERVICE ORDERED FOR COOLER.
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE TRUE REACH IN COOLER INTERIOR AT THE DRIVE THROUGH IS EXTREMELY UNCLEAN, THE WALK IN COOLER FLOOR IS UNCLEAN, THE COOKIE REACH IN FREEZER INTERIOR IS UNCLEAN. ALL ITEMS SHALL BE IN CLEAN AND SOUND CONDITION AT ALL TIMES. CLEAN ITEMS IMMEDIATELY AND TRAIN STAFF ON BETTER CLEANING HABITS DAILY. CORRECT BY NEXT INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- 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
|
03/05/2014 | Routine |
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed broken thermometer in the chicken nuggets freezer. The person in charge had a new thermometer installed 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)
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dirty kitchen handsinks with utensils in front counter handsink. The person in charge had the sinks cleaned in my presence and the utensils removed. Violation corrected.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed rear wiping cloth pail without sanitizer. The person in charge had 100 ppm of chlorine added to the wiping cloth pail in my presence. Violation corrected.
- 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
|
03/06/2012 | Routine Inspection |
| No violation noted during this evaluation. | 02/25/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed mold on inside ceiling of the ice machine. Food contact equipment must be kept clean. Clean to sight and touch on a weekly 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed yogurt in the 4 door cooler at 48 degrees F. The ambient temperature of the cooler is 46 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler to maintain food temperatures below 41 degrees F.
- 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)
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Observed no quaternary ammonia test kit for sanitizer in the 3 compartment sink. Provide a test kit and provide 200 ppm of quaternary ammonia.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no hand washing signs in the restrooms. Provide signs in both restrooms.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
02/15/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- Correction Made: 05-402.11 Observed the drain line from the sanitizer sink is properly safe wasted with an air gap.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- Correction Made: OBSERVED NEWLY INSTALLED GREASE CUPS & CUTTERS ON THE EARLIER CITED VENTILATION HOODS ABOVE THE DEEP FRYERS.
- 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.
|
03/18/2010 | Follow-up |
- Critical: Backflow prevention
- Comment:
- ,
- 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.
|
03/09/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- Observed the drain line from the sanitizer sink was directly plumbed to the floor drain. and the wash sink was safe wasted through an air gap above the receiving catch basin. Safe waste the sanitize sink through an air gap 2 1/2 times the diameter of the width of the discharge pipe above the top of the receiving catch basin. Directly pipe the discharge line from soapy wash compartment sink directly to the grease trap.
- 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: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- Observed the drain line from the sanitizer sink was directly plumbed to the floor drain. and the wash sink was safe wasted through an air gap above the receiving catch basin. Safe waste the sanitize sink through an air gap 2 1/2 times the diameter of the width of the discharge pipe above the top of the receiving catch basin. Directly pipe the discharge line from soapy wash compartment sink directly to the grease trap., ,
- 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line Deep fryer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESSIVE GREASE ACCUMULATION ON FLOOR ADJACENT TO THE WALL AND ON THE REAR UNDERSIDE OF THE GRILL LINE AND DEEP FRYER EQUIPMENT. THOROUGHLY CLEAN WITH INCREASE FREQUENCY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- utility sink Back Room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed 2 wet mop heads improperly stored on the floor next to the water meter and 1 wet mop head improperly stored in the empty mop bucket. Quicken drying time by increasing air flow by hanging up or draping the wet mop heads after use to reduce bacterial growth.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment components fasteners
- Locations:
- walk in freezer door
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- ADDRESS THE FOLLOWING TWO FACILITY ITEMS IN NEED OF REPAIRS: 1.) OBSERVED THE SELF CLOSING DOOR MECHANISM MISS ALIGNED AND POSSIBLY NEEDING A RECHARGE TO WORK PROPERLY. 2.) OBSERVED VENTILATION HOOD BAFFLES GREASE COLLECTION TOUGHS AND CUPS ARE MISSING AND NEEDING TO BE REPLACE ABOVE BOTH DEEP FRYERS AND THE HAMBURGER GRILL LINE.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components fasteners
- Locations:
- walk in freezer door
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- ADDRESS THE FOLLOWING TWO FACILITY ITEMS IN NEED OF REPAIRS: 1.) OBSERVED THE SELF CLOSING DOOR MECHANISM MISS ALIGNED AND POSSIBLY NEEDING A RECHARGE TO WORK PROPERLY. 2.) OBSERVED VENTILATION HOOD BAFFLES GREASE COLLECTION TOUGHS AND CUPS ARE MISSING AND NEEDING TO BE REPLACE ABOVE BOTH DEEP FRYERS AND THE HAMBURGER GRILL LINE. ,
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- kitchen dry storage room, kitchen dry storage room
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED 6 PROPERLY PROTECTED CEILING PANEL LIGHT SHIELD PANELS DESIGNED TO FULLY CAPTURE GLASS SHARDS IF THE FLURECENT TUBE SHATTERS. REPLACE THE OTHER 16 CEILING LIGHTS WITH FULL COVER SHIELD PANELS. THE OPEN GRID PLASTIC LIGHT PANELS WILL NOT FULLY CAPTURE GLASS SHARDS WHEN NEEDED.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- drive in window beverage station
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED FIVE BEVERAGE CUP DISPENSER SLEEVES OVER FILLED, EXPOSING THE INTERIOR OF THE TOP CUP TO DUST, SNEEZES AND OTHER POSSIBLE AIR BORNE DEBRIS. INSTALL THE MISSING COVERS TO THE FIVE BEVERAGE CUP HOLDERS AND DO NOT OVER STACK CUPS BEYOND THE AABILITY TO COVER THE TOP CUP.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Front service area beverage station
- Problems:
- Used for culinary purposes Dipperwell
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Beverage equipment associated with the coffee machine are being stored in the front counter hand wash basin, which appears soiled with coffee residue. The front counter hand wash sink must be used exclusively for hygienic hand washing. This hand wash basin must be clean and obstruction free. Install an adjacent second sink
- General violation description:
- 5-205.11 - if needed, to service the beverage station.
|
02/16/2010 | Routine Inspection |
- 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:
- BOXES OF FOOD WERE OBSERVED STORED ON FLOOR IN WALK-IN FREEZER. STORE FOOD AT LEAST 6 INCHES ABOVE 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- TRASH CAN IN EMPLOYEE'S TOILET ROOM DOES NOT HAVE A COVER. PROVIDE A COVER FOR THE TRASH CAN IN THE TOILET ROOM
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
08/10/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Mcdonalds Restaurant, 13158 Ford, Dearborn, MI 48126 »