- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed QUAT test strips. 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)
- Critical: Using a Handwashing Sink
- Comment:
- Observed hand washing sinks used for hand washing only. Corrected
- 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
- Comment:
- Observed proper hand washing at correct times. Corrected
- 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
- Cleaning, Frequency and Restri
- Comment:
- Observed floors cleaner throughout establishment. Corrected
- 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 Food-Contact Surface
- Comment:
- Observed ice machine clean. 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
- Food Storage
- Comment:
- Observed all food boxes stored off the ground. Corrected
- 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
- Nonfood-Contact Surfaces
- Comment:
- Observed top of dish machine clean. Corrected
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Prohibitions
- Comment:
- Observed all utensil boxes stored off the ground and not on wet surfaces. Corrected
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
02/13/2015 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed 0 ppm chlorine on utensils on dish machine. For proper sanitation, 50 - 100 ppm chlorine must be present on utensils. Correct immediately. Corrected at time of inspection by education and by manager adjusting chemical line. 100 ppm chlorine now present. 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
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed Quat test strips water damaged. Provide and use undamaged Quat test strips. Correct immediately,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes Cleaning
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed hand sink near office being used as a dump sink as well as rinse off plastic containers. Hand sinks must be used for hand washing only. Correct immediately,
- 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
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed employee mopping floor than put on gloves at cook line without washing hands. Employees must wash hands before glove use as well as after cleaning. Train employees how and when to wash hands. Correct immediately,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed excess debris on floors under equipment. Clean floors under all equipment . Correct immediately,
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed drop shield on ice machine in dish area and inside of drive through ice machine with black residue on them. Clean inside ice machine and bins. Clean or empty ice machine before cleaning. Correct immediately,
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed pop boxes stored on ground in storage area and in walk in freezer. Store food boxes at least 6 inches off the ground at all times.\ Correct immediately,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed leak on condenser lines in walk in freezer. Fix leak and clean up excess ice. Observed light broken in walk in freezer. Fix light in walk in freezer. Correct immediately
- 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:
- Observed excess debris on top of dish machine. Clean top of dish machine. Non food contact surfaces must be clean and sanitized. Correct immediately,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored
- Corrections:
- Remove and store in protected area.
- Comment:
- Observed single service items in boxes stored on wet and snowy ground awaiting transfer to storage shed. Do not store on ground. Discard any wet or damaged single service items and do not store on wet surfaces. Correct immediately,
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
02/03/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED. AIR GAP PROVIDED AT THE DRAIN NEXT TO THE WASHING MACHINE.
- 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED. CHLORINE AT DISH MACHINE ARE AT 50-100PPM.
- 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
|
02/20/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED AN UNIDENTIFIED DRAIN TUBE COMING FROM WATER HEATER AREA AND EMPTYING INTO THE FLOOR DRAIN THAT IS NOT AIR GAPPED. IDENTIFY THE SPECIFIC LOCATION OF DRAIN TUBE AND EXPLAIN WHY IT DOES NOT HAVE TO BE AIR GAPPED OR PROVIDE 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.
- Critical: Maintenance
- Items:
- Fingernails
- Problems:
- With fingernail polish or artificial fingernails Without gloves
- Corrections:
- Remove polish/artificial nails or utilize gloves.
- Comment:
- OBSERVED EMPLOYEE WEARING MULTIPLE RINGS THAT WERE NOT WEDDING BANDS., CORRECTED BY REMOVING RINGS.
- General violation description:
- 2-302.11 - (A) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. (Pf) (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. (Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE SANITIZER IS AT 0 PPM AT THE DISHWASHER. DISCONTINUE USE OF DISHWASHER AND USE 3 COMPARTMENT SINK WASH, RINSE AND SANITIZE METHOD UNTIL THE SANITIZATION IS AT PROPER CONCENTRATION.,
- 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED THE RIGHT SIDE OF THE DUMPSTER LID MISSING.
- 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
- Prohibition
- Items:
- Jewelry ring(s)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- OBSERVED EMPLOYEE WITH ARTIFICIAL NAIL HANDLING FRIES WITHOUT GLOVES. , CORRECTED BY EMPLOYEE WASHING HANDS THEN DONNING GLOVES.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
|
02/04/2014 | Routine |
- Critical: Person in Charge
- Items:
- Person-in-charge
- Locations:
- Facility employee(s)
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- ALONG SERVICE LINE, ALL PHF'S ARE TIME CONTROLLED EITHER BY MINI DIALS WITH A TWO HOUR EXPIRATION OR DAY DOTS ON SIDES OF LEXONS ALSO WITH TWO HOUR EXPIRATION TODAY, NOT ALL PERSONNEL WERE CLEAR ON WHICH METHOD OF TIME CONTROL WAS BEING USED FOR THE TOMATOES PLEASE STANDARDIZE ALL EMPLOYEES ON WHICH METHOD TO MONITOR EVERY DAY ON ALL SHIFTS
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
|
02/11/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- kitchen ice machine(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- De-lime the interior surfaces of the ice machine located adjacent to the three compartment sinks. Simply de-lime these interior surfaces often as scale begins to appear. Be sure to thoroughly rinse the de-liming agent according to Manufactures recommendations.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen Drive Up Window Area
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair, replace, or remove from service the non-functioning Orange Juice machine located adjacent to the drive up window. All kitchen equipment must be properly maintained in good working order.
- 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.
|
02/02/2012 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Dry Storage room bun trays
- Problems:
- Stored in soiled, wet conditions
- Corrections:
- Store in protected manner.
- Comment:
- Relocate bun storage from areas near the areas where rubbish accumulates prior to being taken to the dumpster. Buns must not have waste cardboard allowed to come into contact with bun even if they are properly covered with wrap.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- drive-thru window reach-in cooler(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair, replace, or remove from establishment the non-working reach in cooler located in the coffee/drink prep area by drive up window. All equipment must be properly maintained in good working order.
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- drive-thru window Hand wash sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Chocolate shake material dumped in hand wash sink. Do not dump materials into hand wash sink. These sinks are one purpose...hand washing. Simply wash out shake materials and begin strictly utilizing for intended purpose.
- 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)
|
02/09/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE GRAY CONDIMENT STORAGE BINS.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR / REPLACE THE SEALS ON THE NUGGET FREEZER AND REPAIR THE DOOR SO IT CLOSES PROPERLY.
- 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
- Locations:
- walk in freezer light shields
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE THE MISSING LIGHT SHIELD IN THE WALK-IN FREEZER OR REMOVE THE ONE BULB LEFT IN THE FIXTURE.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Comment:
- WIPING CLOTH CONTAINERS SHALL NOT BE STORED ON THE FLOOR, MUST BE PLACED ON A LOW RACK, SHELF, CART.
- 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
|
02/11/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- hood filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- 1-door refrigerator(s) thermometer
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s) men's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
|
08/24/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- dish machine(s) interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- TOP INTERIOR IS HIGHLY SOILED . CLEAN IMMEDIATELY OR USE 3-COMP-SINK UNTIL CLEANING JOB IS DONE.REVISIT IS WITHIN 10 DAYS.
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- dish machine(s) interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- TOP INTERIOR IS HIGHLY SOILED . CLEAN IMMEDIATELY OR USE 3-COMP-SINK UNTIL CLEANING JOB IS DONE.REVISIT IS WITHIN 10 DAYS.,
- 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
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- floor walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FROZEN FOOD BOX IS LEFT IN FLOOR UNDER THE SHELF.
- 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
|
02/09/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s) interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WATER DEPOSITS ACCUMULATED ON SIDES AND CORNERS . DO CLEAN. REVISIT IS WITHIN 10 DAYS.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INFRA RED LIGHTS AREA OVER FRENCH FRIES IS SOILED . DO 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEANED DURING THE VISIT. VIOLATION CORRECTED.
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Mop sink mops
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- HUNG UP TO AIR DRY DURING THE VISIT. VIOLATION CORRECTED.
- 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.
|
08/26/2008 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- underneath pop dispenser unit floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the 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
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Dish machine
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DELIME.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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02/14/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Mcdonalds, 4180 Fort, Lincoln Park, MI 48146 »