- Critical: Food-Contact Surfaces
- Comment:
- New ice scoop was ordered the other day. Call WCHD 2 734 727-7400 upon its arrival and put into use. You may Email rleviska@waynecounty.com a picture of the new scoop in use, proof correction was made. Note: Single use hand gloves continue to be worn while using the old ice scoop. ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
06/24/2015 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s) Rack(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- The ice scoop had a broken handle. Food contact equipment must be smooth easily cleanable and non absorbent., Gloves are worn to use scoop to prevent food contact with bare hands. A new ice scoop is on order., ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
05/28/2015 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- RETRACTOR SPRAYER HOSE NOZZLE NOW HANGS SEVERAL INCHES ABOVE THREE COMPARTMENT SINK RIM. SPRAYER HOSE OR SPRING WAS APPARENTLY REPLACED. ITEM CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Manual and Mechanical Warewash
- Comment:
- SERVICE TECHNICIAN CORRECTED SANITIZER FEEDLINE TO ALLOW FLOW OF CHLORINE INTO DISH WASH MACHINE. FINAL SANITIZER RINSE TESTED AT APPROXIMATELY 50 PPM TODAY. ITEM 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
- Good Repair and Proper Adjustm
- Comment:
- COOLER DOOR GASKET NOW SEALS AGAINST COOLER. ITEM CORRECTED.
- 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.
- Repairing
- Comment:
- THE BURNED OUT LIGHT BULB IN THE WALK IN FREEZER HAS BEEN REPLACED. ALL THE LAMPS IN THE WALK-IN FREEZER NOW FUNCTION PROPERLY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/16/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Locations:
- at the 3-compartment sink
- Comment:
- THE SPRAY NOZZLE AT THE THREE COMPARTMENT SINK IS HANGING BELOW THE FLOOD LEVEL OF THE SINK. REPLACE OR REVERSE THE RETRACTOR SPRING SO THAT THE SPRAY NOZZLE OUTLET HANGS AT LEAST 3 INCHES ABOVE THE SINK FLOOD RIM.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Manual and Mechanical Warewash
- Locations:
- in the Dish machine
- Comment:
- NO CHLORINE WAS DETECTED IN THE SANITIZING RINSE OF THE DISH WASH MACHINE, DESPITE A FULL SANITIZER CONTAINER. SERVICE THE UNIT TO PROVIDE A CHLORINE SANITIZER RINSE OF 50-100 PPM.,
- 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 of Plumbing Fixtures
- Locations:
- in the Hand wash sink(s)
- Comment:
- THE BASIN OF THE HAND WASH SINK NEAR THE ICE MACHINE IS SOILED WITH RESIDUE. CLEAN THE SINK BASIN TO KEEP IT FREE OF ANY RESIDUE.
- 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.
- Equipment and utensils
- Locations:
- inside reach-in cooler(s)
- Comment:
- IN THE REACH-IN COOLER AT THE SOUTH WALL OF THE KITCHEN, A PAPER CUP WAS IN THE BIN OF DICED ONIONS. USE ONLY UTENSILS DESIGNED FOR FOOD HANDLING. PAPER CUP DISCARDED AT TIME OF INSPECTION. ITEM CORRECTED.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Good Repair and Proper Adjustm
- Comment:
- AT THE NORTH WALL OF THE KITCHEN, THE UPPER REACH IN FREEZER (WITH THE BACON DOCUMENTATION POSTED ON IT) HAS A BUILD-UP OF FROST. DEFROST THE FREEZER TO INSURE OPTIMUM PERFORMANCE OF THE FIXTURE.
- 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
- Locations:
- on the reach-in cooler(s)
- Comment:
- AT THE NORTH WALL OF THE KITCHEN, ONE REACH-IN COOLER HAS A VISIBLE GAP BETWEEN THE DOOR GASKET AND THE COOLER. REPLACE THE GASKET TO ENSURE A GOOD SEAL BETWEEN THE DOOR AND THE FIXTURE. ,
- 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.
- Repairing
- Locations:
- in the walk-in freezer
- Comment:
- ONE OF THE LIGHT BULBS IN THE WALK IN FREEZER IS BURNED OUT. REPLACE THE LIGHT BULB TO PROVIDE OPTIMUM ILLUMINATION.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/06/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CREAM IN THE CREAM DISPENSER NEAR DRIVE THROUGH WAS AT 54F. COOLER THERMOMETER READ 67F. THE CREAM WAS DISCARDED, AND NEW BATCH TIME MARKED FOR 6 HOUR USE. REPAIR COOLER IMMEDIATELY., CORRECTED BY HOLDING AT/BELOW 41F AND COOLER THERMOMETER READS 32F (CREAM 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CREAM IN THE CREAM DISPENSER NEAR DRIVE THROUGH WAS AT 54F. COOLER THERMOMETER READ 67F. THE CREAM WAS DISCARDED, AND NEW BATCH TIME MARKED FOR 6 HOUR USE. REPAIR COOLER IMMEDIATELY., CORRECTED BY HOLDING AT/BELOW 41F AND COOLER THERMOMETER READS 32F (CREAM 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CREAM IN THE CREAM DISPENSER NEAR DRIVE THROUGH WAS AT 54F. COOLER THERMOMETER READ 67F. THE CREAM WAS DISCARDED, AND NEW BATCH TIME MARKED FOR 6 HOUR USE. REPAIR COOLER IMMEDIATELY., CORRECTED BY HOLDING AT/BELOW 41F AND COOLER THERMOMETER READS 32F (CREAM 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CREAM IN THE CREAM DISPENSER NEAR DRIVE THROUGH WAS AT 54F. COOLER THERMOMETER READ 67F. THE CREAM WAS DISCARDED, AND NEW BATCH TIME MARKED FOR 6 HOUR USE. REPAIR COOLER IMMEDIATELY., CORRECTED BY HOLDING AT/BELOW 41F AND COOLER THERMOMETER READS 32F (CREAM 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)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- SWISS CHEESE AT 69F FOOD TEMP AT PREP STATION WITHOUT TIME MARKINGS. USE PROPER TIME CONTROL WITH MARKINGS AS REQUIRED OR USE 41F OR LOWER TEMPERATURE CONTROL THE CHEESE WAS DISCARDED AND NEW BATCH WAS TIME MARKED. THIS IS CHRONIC VIOLATION. OFFICE CONSULTATIONS WITH FEES ($200) ARE CALLED FOR CHRONIC VIOLATIONS. KEEP VIOLATION CORRECTED. A FOLLOW UP WILL BE CONDUCTED. NOTE: IF THIS CHEESE IS NOT POTENTIALLY HAZARDOUS, PROVIDE THAT DOCUMENTATION., CORRECTED BY TIME MARKING TIME CONTROLLED FOODS.
- 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.
- Critical: Time as a Public Health Contro
- Comment:
- SWISS CHEESE AT 69F FOOD TEMP AT PREP STATION WITHOUT TIME MARKINGS. USE PROPER TIME CONTROL WITH MARKINGS AS REQUIRED OR USE 41F OR LOWER TEMPERATURE CONTROL THE CHEESE WAS DISCARDED AND NEW BATCH WAS TIME MARKED. THIS IS CHRONIC VIOLATION. OFFICE CONSULTATIONS WITH FEES ($200) ARE CALLED FOR CHRONIC VIOLATIONS. KEEP VIOLATION CORRECTED. A FOLLOW UP WILL BE CONDUCTED. NOTE: IF THIS CHEESE IS NOT POTENTIALLY HAZARDOUS, PROVIDE THAT DOCUMENTATION., CORRECTED BY TIME MARKING TIME CONTROLLED FOODS.
- 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.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- SWISS CHEESE AT 69F FOOD TEMP AT PREP STATION WITHOUT TIME MARKINGS. USE PROPER TIME CONTROL WITH MARKINGS AS REQUIRED OR USE 41F OR LOWER TEMPERATURE CONTROL THE CHEESE WAS DISCARDED AND NEW BATCH WAS TIME MARKED. THIS IS CHRONIC VIOLATION. OFFICE CONSULTATIONS WITH FEES ($200) ARE CALLED FOR CHRONIC VIOLATIONS. KEEP VIOLATION CORRECTED. A FOLLOW UP WILL BE CONDUCTED. NOTE: IF THIS CHEESE IS NOT POTENTIALLY HAZARDOUS, PROVIDE THAT DOCUMENTATION., CORRECTED BY TIME MARKING TIME CONTROLLED FOODS.
- 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.
- Critical: Time as a Public Health Contro
- Comment:
- SWISS CHEESE AT 69F FOOD TEMP AT PREP STATION WITHOUT TIME MARKINGS. USE PROPER TIME CONTROL WITH MARKINGS AS REQUIRED OR USE 41F OR LOWER TEMPERATURE CONTROL THE CHEESE WAS DISCARDED AND NEW BATCH WAS TIME MARKED. THIS IS CHRONIC VIOLATION. OFFICE CONSULTATIONS WITH FEES ($200) ARE CALLED FOR CHRONIC VIOLATIONS. KEEP VIOLATION CORRECTED. A FOLLOW UP WILL BE CONDUCTED. NOTE: IF THIS CHEESE IS NOT POTENTIALLY HAZARDOUS, PROVIDE THAT DOCUMENTATION., CORRECTED BY TIME MARKING TIME CONTROLLED FOODS.
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in freezer
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OPENED PACKAGES OF STEAK AND OTHER FOOD WERE LEFT OPEN, AND FOOD WAS EXPOSED TO OVER HEAD CEILING CONDENSATE DRIPPAGE. KEEP PACKAGES CLOSED. CORRECTED BY CLOSING.
- 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
- Food Storage
- Comment:
- OPENED PACKAGES OF STEAK AND OTHER FOOD WERE LEFT OPEN, AND FOOD WAS EXPOSED TO OVER HEAD CEILING CONDENSATE DRIPPAGE. KEEP PACKAGES CLOSED. CORRECTED BY CLOSING.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in freezer
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OPENED PACKAGES OF STEAK AND OTHER FOOD WERE LEFT OPEN, AND FOOD WAS EXPOSED TO OVER HEAD CEILING CONDENSATE DRIPPAGE. KEEP PACKAGES CLOSED. CORRECTED BY CLOSING.
- 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
- Food Storage
- Comment:
- OPENED PACKAGES OF STEAK AND OTHER FOOD WERE LEFT OPEN, AND FOOD WAS EXPOSED TO OVER HEAD CEILING CONDENSATE DRIPPAGE. KEEP PACKAGES CLOSED. CORRECTED BY CLOSING.
- 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 Calibration
- Items:
- Air/water thermometer(s) cooler
- Locations:
- cooler(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- AMBIENT AIR THERMOMETERS IN THE FRONT COUNTER DAIRY COOLER AND DRIVE THROUGH REACH IN COOLER UNDER THE WINDOW WERE BROKEN. REPLACE., CORRECTED BY PROVIDING NEW THERMOMETERS IN COOLER.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Good Repair and Calibration
- Comment:
- AMBIENT AIR THERMOMETERS IN THE FRONT COUNTER DAIRY COOLER AND DRIVE THROUGH REACH IN COOLER UNDER THE WINDOW WERE BROKEN. REPLACE., CORRECTED BY PROVIDING NEW THERMOMETERS IN COOLER.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Good Repair and Calibration
- Items:
- Air/water thermometer(s) cooler
- Locations:
- cooler(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- AMBIENT AIR THERMOMETERS IN THE FRONT COUNTER DAIRY COOLER AND DRIVE THROUGH REACH IN COOLER UNDER THE WINDOW WERE BROKEN. REPLACE., CORRECTED BY PROVIDING NEW THERMOMETERS IN COOLER.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Good Repair and Calibration
- Comment:
- AMBIENT AIR THERMOMETERS IN THE FRONT COUNTER DAIRY COOLER AND DRIVE THROUGH REACH IN COOLER UNDER THE WINDOW WERE BROKEN. REPLACE., CORRECTED BY PROVIDING NEW THERMOMETERS IN COOLER.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) THE DISH MACHINE DOES NOT SANITIZE. REPAIR OR REPLACE TO PRODUCE SANITIZER. DISHES CURRENTLY WASHED IN 3 COMPARTMENT SINK. 2) REPAIR FAULTY DOOR SEAL GASKET ON DRIVE THOUGH REACH IN FREEZER UNDER WINDOW., DISH MACHINE SANITIZED AFTER PRIMING - ENSURE PRIMING OF SANITIZER IF BOTTLE RUNS OUT. REPLACE COOLER GASKET WITHIN 3 MONTHS.
- 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
- Comment:
- 1) THE DISH MACHINE DOES NOT SANITIZE. REPAIR OR REPLACE TO PRODUCE SANITIZER. DISHES CURRENTLY WASHED IN 3 COMPARTMENT SINK. 2) REPAIR FAULTY DOOR SEAL GASKET ON DRIVE THOUGH REACH IN FREEZER UNDER WINDOW., DISH MACHINE SANITIZED AFTER PRIMING - ENSURE PRIMING OF SANITIZER IF BOTTLE RUNS OUT. REPLACE COOLER GASKET WITHIN 3 MONTHS.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) THE DISH MACHINE DOES NOT SANITIZE. REPAIR OR REPLACE TO PRODUCE SANITIZER. DISHES CURRENTLY WASHED IN 3 COMPARTMENT SINK. 2) REPAIR FAULTY DOOR SEAL GASKET ON DRIVE THOUGH REACH IN FREEZER UNDER WINDOW., DISH MACHINE SANITIZED AFTER PRIMING - ENSURE PRIMING OF SANITIZER IF BOTTLE RUNS OUT. REPLACE COOLER GASKET WITHIN 3 MONTHS.
- 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
- Comment:
- 1) THE DISH MACHINE DOES NOT SANITIZE. REPAIR OR REPLACE TO PRODUCE SANITIZER. DISHES CURRENTLY WASHED IN 3 COMPARTMENT SINK. 2) REPAIR FAULTY DOOR SEAL GASKET ON DRIVE THOUGH REACH IN FREEZER UNDER WINDOW., DISH MACHINE SANITIZED AFTER PRIMING - ENSURE PRIMING OF SANITIZER IF BOTTLE RUNS OUT. REPLACE COOLER GASKET WITHIN 3 MONTHS.
- 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:
- kitchen light shield (s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- COVER THE OVERHEAD LIGHTS IN THE HOT HOLDING AREA (SOUTH SIDE)., SHIELD CEILING LIGHTS WITHIN 3 MONTHS.
- 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
- Light Bulbs, Protective Shield
- Comment:
- COVER THE OVERHEAD LIGHTS IN THE HOT HOLDING AREA (SOUTH SIDE)., SHIELD CEILING LIGHTS WITHIN 3 MONTHS.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- kitchen light shield (s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- COVER THE OVERHEAD LIGHTS IN THE HOT HOLDING AREA (SOUTH SIDE)., SHIELD CEILING LIGHTS WITHIN 3 MONTHS.
- 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
- Light Bulbs, Protective Shield
- Comment:
- COVER THE OVERHEAD LIGHTS IN THE HOT HOLDING AREA (SOUTH SIDE)., SHIELD CEILING LIGHTS WITHIN 3 MONTHS.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE UPPER REACH IN FREEZER NEAR THE FRYERS WITH CHICKEN MCNUGGETS HAS CONDENSATE FROST BUILDUP. REMOVE FROST AND KEEP CLEAN. DEFROST AS OFTEN AS NECESSARY TO MAINTAIN FREE OF CONDENSATE., DEFROST AND CLEAN FREEZER - 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.
- Nonfood-Contact Surfaces
- Comment:
- THE UPPER REACH IN FREEZER NEAR THE FRYERS WITH CHICKEN MCNUGGETS HAS CONDENSATE FROST BUILDUP. REMOVE FROST AND KEEP CLEAN. DEFROST AS OFTEN AS NECESSARY TO MAINTAIN FREE OF CONDENSATE., DEFROST AND CLEAN FREEZER - 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE UPPER REACH IN FREEZER NEAR THE FRYERS WITH CHICKEN MCNUGGETS HAS CONDENSATE FROST BUILDUP. REMOVE FROST AND KEEP CLEAN. DEFROST AS OFTEN AS NECESSARY TO MAINTAIN FREE OF CONDENSATE., DEFROST AND CLEAN FREEZER - 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.
- Nonfood-Contact Surfaces
- Comment:
- THE UPPER REACH IN FREEZER NEAR THE FRYERS WITH CHICKEN MCNUGGETS HAS CONDENSATE FROST BUILDUP. REMOVE FROST AND KEEP CLEAN. DEFROST AS OFTEN AS NECESSARY TO MAINTAIN FREE OF CONDENSATE., DEFROST AND CLEAN FREEZER - 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.
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05/07/2013 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- LEAK REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Time as a Public Health Contro
- Comment:
- MARKS PROVIDED
- 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.
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06/04/2012 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THREE COMPARTMENT SINK HAS LEAKING DRAIN LINE. ALSO, DRAIN LINE SERVING ICE MACHINE IS NOT ACCEPTING WATER. REPAIR.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- CONTROL MARKS NOT PROVIDED FOR SLICED TOMATOES. A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE.,
- 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.
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05/17/2012 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- CONTROL MARKS WERE NOT PROVIDED FOR SLICED TOMATOES. THIS WAS CORRECTED BY DURING INSPECTION BY PROVIDING CONTROL MARKS.
- 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.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- DURING INSPECTION EMPLOYEE WAS ASKED TO DEMONSTRATE HOW TO ENSURE THAT DISH MACHINE IS SANITIZING. WRONG TEST STRIPS WERE USED NUMEROUS TIMES. PROPER TEST STRIPS WERE USED AND CONCENTRATION WERE WITH IN ACCEPTABLE PARAMETERS. TRAIN ALL EMPLOYEES ON PROCEDURES
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cooler(s) reach-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- ONE DOOR COOLER LOCATED NEXT TO GRILL HAS A DAMAGED DOOR. DOOR NOT SEALING PROPERLY. REPAIR AND MAINTAIN.
- 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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05/23/2011 | Routine Inspection |
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- cooler(s) CONDENSATE
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- A COOLER OF SIMILAR MAKE AND MODEL WAS IDLE WITHIN SAME ESTABLISHMENT PERSONNEL REMOVED ALL SALADS FROM THE COOLER AND PLACED IN ANOTHER COOLER WHILE THEY PHYSICQALLY MOVED THE IDLED ONE INTO PLACE TO SUBSTITUTE FOR THE LEAKING ONE DURING COURSE OF INSPECTION, IT WAS DETERMINED THAT IT MET PROPER TEMPERATURE AND THEREFORE, THIS VIOLATION IS CONSIDERED CORRECTED PLEASE ONLY USE THE COOLER IF THE CONDENSATE LEAK IS REPAIRED, SMALL POOL OF WATER ON BOTTOM OF AFOREMENTIONED COOLER PLEASE ADDRESS IMMEDIATELY
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- HOT HOLDER DUSTY
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- LAMPS, LAMP GUARDS AND CEILING OF FRIES HOT HOLDING BIN SOILED WITH DUST PLEASE 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cooler(s) reach-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SMALL BEVERAGE AIR COOLER WITHOUT LEFT FRONT WHEEL WHICH CAUSES IT TO TIP DRASTICALLY WHEN OPENED PLEASE REPAIR
- 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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05/11/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- dish machine(s) interior
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ceiling vents
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ONLY THE OUTLET VENTS.
- 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.
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11/19/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- floor under the counter
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s) back bar
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDED DURING THE VISIT. VIOLATION CORRECTED.
- 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.
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06/19/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- kitchen
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- CUP GOT COVERED AND MANAGER INSTRUCTED THE EMPLOYEE TO DRINK FROM COVERED CUP WITH A STRAW DURING THE VISIT. VIOLATION 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
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- MOP 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.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- 1-door refrigerator(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDED DURING THE VISIT. VIOLATION CORRECTED.
- 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)
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12/16/2008 | Routine Inspection |
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- 1-door refrigerator(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERMOMETER IS NOT FUNCTIONING . PROVIDE NEW ONE.
- 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)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s), Dispensing utensil(s)
- Locations:
- ice bin(s), Ice bin(s) ice scoop(s)
- Problems:
- Improperly stored With handle in product, Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product., Store with handle extended out of product.
- Comment:
- ICE SCOOP RELOCATED DURING THE VISIT. VIOLATION CORRECTED.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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07/02/2008 | Routine Inspection |
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