- Critical: Handwashing Sink, Installation
- Comment:
- Observed at time of inspection hot water in women's room has been restored. Both sinks are providing hot water of at least 100 F. Corrected.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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05/06/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Comment:
- Observed at time of inspection hot water in women's room is holding at 84F. Correct by repairing hand wash sinks so they are provided with hot water of at least 100 F. Correct immediately a follow up will occur in about 10 days. This is a repeat violation. Fill out risk control plan and provided to David Pearson at the Wayne County Health Department. If violation is not corrected at the next follow up an office consultation with associated fee may occur.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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04/27/2015 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Applied by uncertified personnel
- Corrections:
- Only certified personnel shall apply restricted use pesticides. Provide certified pest control operator.
- Comment:
- Observed at time of inspection two cans of pesticide not approved for use in a food establishment. Cans were removed at time of inspection. Pesticide must be approved for use in a food establishment. Corrected.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed at time of inspection left hand wash sink in women's rest room reaches 70 F. All Hand wash sinks must be capable of reaching 100 F for proper hand washing. Correct immediately a follow up will in about 10 days., ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- 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:
- Observed at time of inspection hand wash sinks were used as a dumps sink in multiple locations. Corrected at time of inspection after talk with Person in Charge. Hand wash sinks are only to be used for culinary purposes. Employees will stop using hand wash sinks as dump sinks. 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)
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed at time of inspection dumpster lids outside were left open. Correct by keeping dumpster lids closed when not in use to prevent attracting pest to the facility. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection shelves in walk in cooler have a build up of food debris. Correct by cleaning at a frequency able to prevent the build up of food particles. A follow up will occur at the next routine inspection.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
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04/16/2015 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- can opener(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE BAR AREA DISH MACHINE HAS A 0 LEVEL FOR CHLORINE SANITIZER. ALL DISHWARE SHALL BE SANITIZED. CORRECT/REPAIR DISH MACHINE SANITIZER IMMEDIATELY. DO DISHES IN MAIN DISH MACHINE UNTIL UNIT IS PROPERLY SANITIZING. , CORRECTED-80 P.P.M OF CHLORINE REGISTERING AT BAR AREA DISH MACHINE TODAY DURING INSPECTION.
- 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- Not clean
- 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:
- Dry storage area
- 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
- Repairing
- Items:
- Physical facilities
- Locations:
- floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/15/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 41F AND THE CHICKEN CHIMYCHENGA WAS AT 41.4 F. THE THERMOSTAT WAS ADJUSTED. STILL IT IS AT THE BOARDER LINE. REDUCE TWO MORE DEGREES. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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04/30/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TRAULSON 4 DOOR REACH IN COOLER WAS AT 44F AND THE CHICKEN JIMMY JACAS WERE AT 44F, THE BEEF WAS AT 42.9F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE(41F-135F) FOR MORE THAN 4 HOURS. SET THE COOLER AROUND 38F TO COMPENSATE FOR THE FREQUENT OPENING. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. SOME FOOD ITEMS WERE TRANSFERRED TO WIC AND SOME WERE PLACED ON ICE AND STORED IN THE 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)
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04/24/2014 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MACHINE WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- 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: Hot Water and Chemical
- Comment:
- THE DISH WASHER REACHED THE SANITIZATION TEMPERATURE AND THE THERMO STRIP WAS TURNED INTO BLACK COLOR. A WIRE REACHING THE MOTOR WAS REPLACED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
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11/01/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- VISIBLE SIGNS OF MOLD IS NOTICED INSIDE THE ICE MAKER. EMPTY THE ICE MAKER, CLEAN, WASH, RINSE AND SANITIZE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. RISK CONTROL FORM WAS FILLED. ADD THIS ITEM TO MONTHLY CLEANING LIST. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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: 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:
- NOTICED ONE EMPLOYEE IS WASHING HANDS WITH GLOVES ON. THE VIOLATION WAS CORRECTED BY EDUCATION. THE EMPLOYEE DISCARDED THE GLOVES, WASHED HANDS AND WEAR NEW SET OF GLOVES. DO NOT REUSE THE GLOVES.
- 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
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- THE HOT WATER SANITIZING DISH MACHINE IS NOT SANITIZING THE DISHES. THE THERMO STRIP DID NOT CHANGE IN COLOR. THE HARMFUL BACTERIA (PATHOGENS) MAY NOT BE KILLED BECAUSE THE DISH WASHER DID NOT REACH THE SANITIZING TEMPERATURE. AFTER WASHING, SANITIZE THE DISHES IN A 3 COMPARTMENT SINK. AT THE TIME OF INSPECTION THE PREP SINK WAS SET UP FOR SANITIZATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- 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:
- FOOD PACKAGES WERE STORED ON THE FLOOR OF THE WALK IN COOLER. STORE THEM 6 INCHES ABOVE THE FLOOR ON SHELVES.
- 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
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10/29/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALSA IN POUR BOTTLES ON ICE IN THE TOP OF THE WAIT STATION MAKE TABLE IS AT 57F. HOLD AT OR BELOW 41F. CORRECTED BY TAKING TO THE WALK IN COOLER TO RAPID COOL, AND WILL HOLD IN 41F COOLER OR ADD ICE TO THE LEVEL OF THE FOOD IN THE CONTAINERS - PER STORE MANAGER STATEMENT.
- 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), Time controlled food(s)
- Locations:
- Kitchen Area wait station work area
- Problems:
- Without time control mark, Without time control mark
- Corrections:
- Provide clear easy to read time marks., Provide clear easy to read time marks.
- Comment:
- THE TIME CONTROL SYSTEM FOR CUT LETTUCE, CUT TOMATOES, AND SOUR CREAM IS INADEQUATE. A CHART IS USED TO TIME THE FOOD. SOUR CREAM OBSERVED AT 68F IS NOT ON THE CHART. CUT TOMATOES AT 60F AND CUT LETTUCE AT THE FAJITA STATION IS NOT ON THE CHART. THE TIME IS DOCUMENTED FOR THE KITCHEN AND WAIT STATION FOOD. ADD NOTED ITEMS TO THE CHART OR HOLD AT 41F OR LOWER. CORRECTED BY MAKING A NEW CHART AND PROPERLY TIMING THOSE ITEMS. THE SOUR CREAM WAS DISCARDED.
- 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.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- walk-in freezer
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- ICE COOLING WANDS IN THE FREEZER ARE STORED IN CONTACT WITH BAGS OF PEPPERS (UNCLEAN). STORE THE ICE WANDS SEPARATED FROM UNCLEAN ITEMS. CORRECTED BY CLEANING AND STORING SEPARATELY.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE LARGE CHIP CONTAINER LIDS HAVE STICKY RESIDUE BUILD UP. 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.
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s)
- Locations:
- employee restroom
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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10/22/2012 | Routine |
- Critical: Cooling
- Comment:
- CORRECTED. OWNER STATED FOODS ARE COOLED BY PUTTING LESS IN THE CONTAINERS AND USING THE ICE WANDS. OBSERVED ITEMS ALL AT 41F.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING FOODS AT/BELOW 41F IN 4-DOOR COOLER AND ALSO THE SOUR CREAM.
- 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: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING RAW CUBED BEEF AND RAW GROUND BEEF SEPARATED FROM EACH OTHER.
- 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
- Comment:
- CORRECTED BY REPAIRING SINK TO PROVIDE HOT WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Comment:
- CORRECTED BY TRAINING DISH EMPLOYEES TO WASH HANDS AT HANDSINK BETWEEN DIRTY AND CLEAN DISHES.
- 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
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05/02/2012 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED IN WALK-IN COOLER TUB OF GROUND BEEF COOKED YESTERDAY AT 44F (ON THE SIDES) AND 52F (IN THE MIDDLE) AND PAN OF COOKED BEANS FROM YESTERDAY AT 42F-46F. WALK-IN FREEZER HAD TUBS COOLING FROM TODAY, BUT NOT COOLED PROPERLY: CHICKEN ENCHILADA MIXTURE COOKED AT 10AM AND AT 50F-87F, THEN GROUND BEEF AT 11AM TEMPED 54F-87F. DISCARD FOOD FROM YESTERDAY AND ANY COOLING FOODS NOT DOWN TO 70F IN 2 HOURS. POTENTIALLY HAZARDOUS FOODS MUST BE COOLED FROM 135F TO 70F IN 2 HOURS AND FROM 70F TO 41F IN ANOTHER 4 HOURS. REVIEW HANDOUTS AND ENSURE FOODS COOLED PROPERLY.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 4-DOOR COOLER HAD ITEMS ABOVE 41F: SALSA 44F, HAM 44F, GUACAMOLE 46F, TOMALI 44F, BURRITO 50F, TACOS 42F, RAW BACON 46F, RAW BEEF 46F, RAW CHICKEN 46F. ALSO INDIVIDUAL SOUR CREAM CONTAINERS IN TOP OF PREP COOLER UNIT AT 49F-53F. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- WALK-IN COOLER HAD RAW CUBED BEEF IN BAGS ON TOP OF TUBES OF RAW GROUND BEEF IN SAME CONTAINER. STORE RAW ANIMAL PRODUCTS SEPARATE FROM EACH OTHER ACCORDING TO FINAL COOKING TEMPERATURE (RAW BEEF, RAW GROUND BEEF, THEN RAW CHICKEN). REFER TO HANDOUT.,
- 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 water line(s) cold
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- BAR HANDSINK COLD WATER NOT FUNCTIONING. REPAIR TO PROVIDE COLD WATER TO ENSURE PROPER HANDWASHING CONDUCTED DUE TO HOT WATER LIMITING TIME HANDS ARE UNDER RUNNING WATER.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED DISH EMPLOYEE WEARING GLOVES AND HANDLING/SPRAYING DIRTY DISHES, THEN SPRAY OFF GLOVED HANDS AT SPRAYER, THEN PROCEED TO PUT AWAY THE CLEAN DISHES. UPON CONTAMINATION, REMOVE GLOVES, WASH HANDS FOR 20 SECONDS AT HANDSINK WITH SOAP, THEN PROCEED TO CLEAN EQUIPMENT.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INSIDE OF ICE MACHINE GUARD IS STARTING TO ACCUMULATE MOLD. CLEAN AND 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- ice machine(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED A LARGE POT USED AS SCOOP IN THE ICE MACHINE AND A BASKET USED FOR SCOOPING TORTILLA CHIPS. PROVIDE A UTENSIL WITH A HANDLE TO PREVENT HAND/HANDLE CONTACT WITH THE ICE/CHIPS.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELD IN LIQUOR ROOM.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD CONTACT SURFACE ICE COOLING WANDS STORED ON FLOOR OF FREEZER. STORE IN A PROTECTED, CLEAN MANNER, SUCH AS IN A CLEAN CONTAINER OR WRAPPER.
- 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
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04/17/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- stove
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- REFRIED BEANS ON STOVE IN A LARGE POT AT 115F AT THE EDGE OF THE POT. THE BEANS WERE 150F IN THE CENTER OF THE POT. INCREASE AND/OR STIR FREQUENTLY TO PREVENT THE EDGE FROM COOLING AND GROWING HARMFUL BACTERIA., CORRECTED BY REHEATING TO 165F AND INCREASING HEAT/STIRRING AT THE STOVE.
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- ice bin(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE SCOOPING ICE OUT OF BIN WITH A GLASS AND HANDS IN THE ICE. USE THE SCOOP WITH HANDLE., CORRECTED: THE EMPLOYEE STATED THAT HE WOULD USE THE SCOOP IN THE FUTURE.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CONTAINERS OF FOOD ON THE FLOOR OF THE COOLER AND FREEZER. STORE ON SHELVING. PROVIDE SHELVING OR RACK IF NEEDED.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- ice machine(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- A LARGE POT IS USED AS SCOOP IN THE ICE MACHINE. REMOVE THE POT AND PROVIDE A UTENSIL WITH A HANDLE TO PREVENT HAND/HANDLE CONTACT WITH THE ICE.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD CONTACT SURFACE ICE COOLING WANDS STORED ON FLOOR OF FREEZER. STORE IN A PROTECTED, CLEAN MANNER, SUCH AS IN A CLEAN CONTAINER OR WRAPPER.
- 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
|
10/19/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING.
- 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: Hot and cold holding
- Comment:
- CORRECTED BY USING TIME MARKING.
- 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: Separation, Packaging, & Segre
- Comment:
- CORRECTED ALL FOOD IN COOLER IS COVERED.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED BY HOLDING SEARED RICE IN FREEZER. IN ADDITION - PRODUCT PHF HELD ON ICE IS TIME MARKED.
- 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.
|
05/19/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOT CORRECTED: THE CAN OPENER HAS OLD BLACKENED DEBRIS ON THE BLADE. KEEP CLEAN. COMPLETE THE RISK CONTROL PLAN FOR THE FOLLOW UP.,
- 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: Hot and cold holding
- Comment:
- NOT CORRECTED: COLE SLAW AT 56F WAS DISCARDED, MIXED CHEESE 49F, CUT TOMATOES 55F AND 58F WERE TAKEN TO THE WALK IN COOLER. THE FOOD IS IN ICE BATHS ON COUNTER AND IN ICE MEDIUM COOLER. HOLD AT OR BELOW 41F. COMPLETE THE RISK CONTROL PLAN. SUBMIT AT FOLLOW UP.,
- 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: Separation, Packaging, & Segre
- Comment:
- NOT CORRECTED: CLEAN LETTUCE AND ONIONS, CHEESE, SLAW, SAUCES STORED UNCOVERED IN THE WALK IN COOLER. COVER THAT FOOD WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THE FOLLOW UP. NO RAW MEAT STORAGE PROBLEMS AT TIME OF INSPECTION (STORED SEPARATELY).,
- 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: Time as a Public Health Contro
- Comment:
- NOT CORRECTED: SMALL PAN OF PARTIALLY FRIED RICE OUT ON COUNTER AT 72F FOOD TEMP. HOLD AT OR BELOW 41F, OR AT OR ABOVE 135F OR TIME MARK TO USE WITHIN 4 HOURS OF FRYING, WITH WRITTEN PROCEDURES. COMPLETE THE RISK CONTROL PLAN FOR FOLLOW UP.,
- 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.
|
04/26/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Kitchen Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE HAS A BUILD UP OF OLD DEBRIS. KEEP CLEAN. CORRECTED BY CLEANING., ,
- 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: Hot and cold holding
- Items:
- Cold food item(s), Cold food item(s), Cold food item(s), Cold food item(s)
- Locations:
- prep cooler Ice bath wait station work area, Cookline
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f, Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F., Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- 1) OPEN TOP COOLER: CHEESE 45F, COLE SLAW 48F. 2) COOK LINE ICE BATH: CUT TOMATOES, GUACAMOLE WITH TOMATOES. 3) WAIT STATION ICE BATH
- General violation description:
- 3-501.16 - COLE SLAW 55F. 4) COOK LINE COUNTER CUT TOMATOES OUT ON COUNTER AT 56F. *HOLD AT OR BELOW 41F. USE OR DISPOSE OF NOTED FOOD WITHIN 4 HOURS OF GOING OVER 41F., ,
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- A PACKAGE OF RAW CHICKEN STORED IN A CONTAIN ER OF RAW BEEF. SEPARATE BY MEAT TYPE., VARIOUS FOOD IN WALK IN COOLER AND STORAGE AREAS NOT COVERED. KEEP COVERED., ,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- counter(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- FRIED RICE (PARTIALLY COOKED) OBSERVED OUT ON COUNTER AT 70F WITHOUT TEMPERATURE OR TIME CONTROL. THE RICE WAS SEARED YESTERDAY MORNING, THEN HELD OUT ON COUNTER UNTIL AROUND 7 PM, THEN PUT INTO COOLER, THEN BROUGHT BACK OUT TODAY AND HELD ON COUNTER AGAIN. THE RICE IS NOT DRY - CONGEALED GREASE OBSERVED AT BOTTOM OF CONTAINER. DISPOSE OF THAT RICE. HOLD AT OR BELOW 41F, OR AT OR ABOVE 135F, OR USE TIME CONTROL, PROVIDING WRITTEN PROCEDURES FOR USE OF TIME AND TIME MARKINGS AS STATED IN THE FOOD CODE ABOVE. THE PIC STATED THAT HE BELIEVES THAT THE RICE RICE IS SAFE WITHOUT TEMPERATURE OR TIME CONTROL, BECAUSE IT IS NOT FULLY COOKED. *PER WCHD MANAGEMENT: PROVIDE WRITTEN PROCEDURES DETAILING THE COOKING AND HOLDING PROCESSES FOR THE RICE, AND THIS PRODUCT WILL BE REVIEWED BY WCHD FURTHER FOR SAFETY REQUIREMENTS. USE TIME OR TEMP CONTROL UNTIL FURTHER NOTICE BY WCHD AS STATED ABOVE., ,
- 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.
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Locations:
- storage shelves
- Problems:
- Not durable Constructed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- SOME STORAGE SHELVES ARE LINED WITH CARDBOARD. PROVIDE DURABLE SHELF LINERS.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding, Light shielding
- Locations:
- Kitchen Area storage area
- Problems:
- Not provided, Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs., 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
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04/13/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DISCONNECT HOSE OR NOZZLE WHEN NOT IN USE (IN HAND) AT UTILITY SINK TO PROTECT PUBLIC WATER SUPPLY FROM CONTAMINATION DUE TO BACKSIPHONAGE....OPERATOR CORRECTED BY DICONNETING HOSE AT TIME OF VISIT.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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10/26/2010 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- STORE ICE SCOOP HANDLE OUT OF ICE IN BIN.
- 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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04/15/2010 | Routine Inspection |
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