- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Held past time control mark
- Corrections:
- Discard.
- Comment:
- SANDWICH LETTUCE AND A GARDEN LETTUCE IN THE GRILL AREA HAD A TEMPERATURE OF 71 F. FOOD SHALL BE MONITORED TO ENSURE THE WARMEST PORTION OF THE FOOD DOES NOT EXCEED 70 F. DURING A 6 HOUR HOLDING PERIOD. PERSON-IN-CHARGE(PIC) REMOVED AND REPLACED LETTUCE DURING INSPECTION. CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED PIC CHEWING GUM THROUGHOUT ESTABLISHMENT. THERE SHALL BE A DESIGNATED PLACE TO EAT AND DRINK TO AVOID POSSIBLE CONTAMINATION OF WHERE FOOD IS PRESENT. PIC REMOVED GUM DURING INSPECTION. 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
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- ICE MACHINE HAD MOLD BUILD UP. EQUIPMENT SUCH AS ICE MACHINES SHALL BE CLEANED AT A FREQUENCY TO AVOID ACCUMULATION OF MOLD. ICE MACHINE WAS CLEANED AT INSPECTION. CORRECTED.
- 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
|
09/24/2014 | Routine |
- Critical: Handwashing Sinks
- Comment:
- NEW HAND WASH SINK HAS BEEN INSTALLED AND IT IS RUNNING PROPERLY. CORRECTED.
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
|
01/07/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE 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
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE 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
- Critical: Handwashing Sinks
- Items:
- Handwashing lavatories
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- PROVIDE HAND WASH SINK AS DISCUSSED WITH PLAN REVIEW SPECIALIST., ,
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Handwashing Sinks
- Items:
- Handwashing lavatories
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- PROVIDE HAND WASH SINK AS DISCUSSED WITH PLAN REVIEW SPECIALIST., ,
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
|
10/11/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE SOILED.,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW SHELL EGGS STORED OVER CUT LETTUCE IN TWO DOOR COOLER. REORGANIZE., RAW EGGS WERE POSITIONED ON LOWER 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
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- DRIVE THRU HAND WASH SINK HAS ICE IN BASIN., CORRECTED THROUGH EDUCATION. ONLY USE FOR HAND WASHING.
- 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 Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED FOOD EMPLOYEE HANDLING RAW BEEF PATTIES WITH BLUE GLOVES, THEN TAKING BLUE GLOVES OFF EXPOSING A CLEAR GLOVE UNDER NEATH. IMMEDIATELY SCRAPING GRILL, TURNING AROUND TO REMOVE COOKED CHICKEN NUGGETS. WASH HANDS AFTER CHANGING TASKS., DISCUSSIONS WITH MANAGER IMPLEMENTED HAND WASHING WHEN DUTIES CHANGE.
- 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
- Equipment, Utensils, Linens, a
- 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:
- SEE CUPS ON FLOOR NEAR WALK IN COOLER.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
|
10/03/2013 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- DISHWASHER IS SANITIZING AT 100PPM CHLORINE. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
10/25/2012 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHWASHER HAS 0 PPM CHLORINE TODAY, EVEN AFTER THE SANITIZER BUCKET WAS CHANGED. CORRECT IMMEDIATELY, SANITIZE DISHES IN 3 COMP. SINK UNTIL REPAIRED.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FRY FREEZER LID DOES IS BROKEN, REPAIR OR REPLACE BY 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.
|
10/15/2012 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- DO NOT PLACE FROZEN MCRIB MEATS IN SALAD CARRY OUT BAGS IN FREEZER FOR STORAGE, USE ONLY FOOD-GRADE CONTAINERS. , CORRECTED TODAY, MEATS TRANSFERRED TO PLASTIC FOOD-GRADE TUB. MONITOR.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
10/28/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- kitchen
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE SANITIZER LEVEL IN TWO (2) BUCKETS LESS THAN 10 PPM., New buckets with chlorine @ 50 ppm prepared. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk in freezer Freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ACCUMULATION OF ICE AND FOOD DEBRIS ON FLOOR OF WALK-IN FREEZER. CLEAN REGULARLY.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hair/beard net
- Locations:
- kitchen
- Problems:
- Not worn on face
- Corrections:
- Provide beard net.
- Comment:
- COOK'S BEARDS NOT TRIMMED TIGHT TO FACE. WEAR BEARD NET OR BE CLEAN SHAVEN.
- 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
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- Dumpster enclosure
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EMPTY BOTTLES AND CANS IN DUMPSTER ENCLOSURE. CLEAN REGULARLY.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- kitchen
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE SANITIZER LEVEL IN TWO (2) BUCKETS LESS THAN 10 PPM., New buckets with chlorine @ 50 ppm prepared. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk in freezer Freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ACCUMULATION OF ICE AND FOOD DEBRIS ON FLOOR OF WALK-IN FREEZER. CLEAN REGULARLY.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hair/beard net
- Locations:
- kitchen
- Problems:
- Not worn on face
- Corrections:
- Provide beard net.
- Comment:
- COOK'S BEARDS NOT TRIMMED TIGHT TO FACE. WEAR BEARD NET OR BE CLEAN SHAVEN.
- 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
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- Dumpster enclosure
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EMPTY BOTTLES AND CANS IN DUMPSTER ENCLOSURE. CLEAN REGULARLY.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
|
10/06/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FRONT STAINLESS STEEL UNDER-COUNTER CABINETS. CLEAN THE WAREWASHER (DISH WASH MACHINE).
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOOR SINK IN CORNER BY THE SALAD COOLER. REMOVE DEBRI FROM TH FLOOR IN THE WALK-IN FREEZER.
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- IN THE FRONT METAL UNDER-COUNTER CABINETS DO NOT SET CASES OR PACKAGES OF CUPS, CONTAINERS, LIDS, ETC. DIRECTLY ON HOSES. PROVIDE A RACK TO SET SUPPLIES ON ABOVE HOSES. IN THE UTILITY ROOM PROVIDE DUNNAGE RACKS TO SET CASES ON.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR THE LEAKS IN THE HOSES AND EQUIPMENT THAT RUN THROUGH THE FRONT STAINLESS STEEL, UNDER-COUNTER CAINETS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not easily readable
- Corrections:
- Repair/replace.
- Comment:
- A THERMOMETER WAS NOT SEEN IN THE REACH-IN COOLER NEAR THE DRIVE-UP WINDOW AND IN THE SALAD DISPLAY COOLER.
- 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)
|
10/07/2009 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Equipment
- Problems:
- Stored over/next to
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- ONE OF THE COOKS WAS OBSERVED WIPING HIS GLOVED HANDS ON HIS APRON. IN ORDER TO AVOID CROSS CONTAMINATION OF THE FOOD ( RAW TO COOKED) A DOUBLE GLOVE SYSTEM IS USED AT THIS STORE. THE GLOVES ARE EQUIPMENT AND MUST BE TREATED AS EQUIPMENT. ONCE A GLOVE IS SOILED IT MUST BE DISCARDED SINCE THE GLOVES ARE NOT WASHED-RINSED-SANITIZED. THE USER MUST BE CAREFUL TO NOT CONTAMINATE THE GLOVES OR HE MUST CHANGE GLOVES FREQUENTLY.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- , THE DRAINLINE FROM THE 2 WELLS OF THE DISHSINK HAS FALLEN TOO LOW INTO THE DRAIN RECEPTACLE -- RAISE THE LOOSE PIPE OR SHORTEN THE END OF THE LINE.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Covering receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- Dumpster enclosure Dumpster(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- CLOSE THE LID ON THE DUMPSTER.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- DO NOT LEAVE A WET MOP INTHE MOP SINK. INVERT OR HANG THE MOP TO AIR DRY.
- 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.
- Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- ONE EMPLOYEE ON THE PREP LINE PUT BLUE GLOVES OVER WHITE GLOVES TO DO CLEAN-UP. THE BLUE GLOVES ARE FOR RAW MEAT/POULTRY/FISH PRODUCTS ONLY. EMPLOYEES ARE NOT TO USE THEM INDISCRIMINATELY. WHITE GLOVES ARE TO BE DISCARDED ONCE THEY ARE SOILED.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Comment:
- THE GRILL COOK WAS OBSERVED USING ONE CLOTH FOR MULTIPLE PURPOSES. A WIPING CLOTH IS USED FOR ONE PURPOSE THE RETURNED TO STORAGE IN THE SANITIZER SOLUTION OR AT LEAST RINSED IN THE SANITIZER SOLUTION. THE CURRENT FOOD CODE PROHIBITS SITTING THE WIPING CLOTH CONTAINER ON THE FLOOR. PROVIDE A LOW RACK OR STAND TO SET THE BUCKETS ON.
- 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
|
04/09/2009 | Routine Inspection |
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- In the food prep area grill line
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- GRILL COOK WAS OBSERVED WIPING HAND ON APRON AFTER REMOVING BLUE GLOVES, WIPING SIDE OF MOUTH WITH LEFT HAND, PICKING UP DROPPED GLOVES FROM FLOOR, REMOVING PAPER FROM FOOD RAY. GRILL COOK WAS NOT OBSERVED WASHING HANDS, HOWEVER, HE DID REMOVE A WIPING CLOTH FROM BUCKET. CORRECTED TODAY BY MANAGER - COUNSELED EMPLOYEE., CORRECTED TODAY BY MANAGER - EMPLOYEE COUNSELLED.
- 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
- Controlling Pests
- Items:
- Routine inspections
- Locations:
- in the dining area beverage station
- Problems:
- Not performed
- Corrections:
- Inspections must be performed as stated above.
- Comment:
- A FEW GNATS ARE SEEN AT THE DINING AREA BEVERAGE STATION - CLEAN THE FLOOR AND CABINET UNDERNEATH. TREAT THE FLOOR SINK WITH PET CONTROL COMPANY PRODUCT OR FLUSH WITH BLECH WATER. THEN FLUSH ALL DRAINS OR TREAT WITH PEST CONTROL PRODUCT TO PREVENT GNATS FROM NESTING ELSEWHERE.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE WALK-IN FREEZER FROST CURTAIN. REMOVE ICE FROM CEILING AND CONDUITS. SERVICE UNIT IF NEEDED -- CHECK INNER DOOR FOR 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.
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10/08/2008 | Routine Inspection |
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