- Critical: Temperature Measuring Devices,
- Comment:
- THE INTEGRAL THERMOMETER IS INDICATING 0 F IN THE REACH-IN FREEZER. VIOLATION IS RESOLVED.
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
- Good Repair and Proper Adjustm
- Comment:
- THE DOORS OF THIS COOLER NOW CLOSE PROPERLY. VIOLATION IS 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.
|
04/29/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- at the Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- THE HAND WASH SINK AT THE EAST WALL, NEAR THE ICE MACHINE HAD AN EMPTY PAPER TOWEL DISPENSER. PAPER TOWELS WERE PLACED IN DISPENSER AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- By the Back Door
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- ON A SHELF ABOVE STACKED 50 LB BAGS OF FLOUR, CLEANING CHEMICALS WERE STORED. ALL THESE TOXIC ITEMS WERE RELOCATED TO THE EMPLOYEE REST ROOM AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Temperature Measuring Devices,
- Items:
- Air/water thermometer(s), Air/water thermometer(s), Air/water thermometer(s)
- Locations:
- in the reach-in freezer(s)
- Problems:
- Not accurate, Not accurate, Not accurate
- Corrections:
- Replace., Calibrate to requirement above., Replace.
- Comment:
- IN THE REACH-IN FREEZER AT THE NORTHWEST CORNER OF THE KITCHEN, THE INTEGRAL DIAL THERMOMETER READ 34 F. I MEASURED AN AIR TEMPERATURE OF -10 F. REPAIR THERMOMETER OR INSTALL ANOTHER ONE IN THE FREEZER.,
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
- Floors, Walls, and Ceilings
- Locations:
- By the Back Door
- Comment:
- THERE ARE TWO CARPET MATS IN THE HALLWAY NEAR THE BACK DOOR. REMOVE CARPETS OR REPLACE THEM WITH ANTI-SLIP MATS THAT ARE IMPERMEABLE AND CAN BE EASILY CLEANED.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment, Equipment
- Locations:
- at the reach-in cooler(s)
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- DOORS FOR THE REACH-IN COOLER NORTH OF THE OVENS DO NOT CLOSE PROPERLY. REPAIR DOORS/GASKETS SO THAT UNIT IS SEALED CLOSED READILY WHEN NOT OPEN.,
- 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)
- Locations:
- at the oven (s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE FILTERS IN THE OVEN VENTILATION HOODS ARE UNCLEAN AND NEED TO BE CLEANED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/12/2015 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED FETA CHEESE, AND ALOUETTE GARLIC AND HERB SOFT SPREADABLE CHEESE WITHOUT DATE MARKING. SOFT CHEESE MUST BE DATE MARKED TO BE SOLD OR DISCARDED WITHIN 6 DAYS AFTER OPENING AT TIME OPENED. DATE MARK AS STATED ABOVE IN FOOD CODE. CORRECTED BY DISPOSING OF THE CHEESE AND PIC STATED WILL BE DATE MARKED IN THE FUTURE.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- INSTALL A CLOSER ON THE REST ROOM DOOR TO REDUCE THE RISK OF INSECTS BRINGING HARMFULL PATHOGENS FROM THE RESTROOM TO FOOD.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
03/18/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT 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)
|
05/17/2013 | Follow-up |
- Critical: Backflow prevention
- Comment:
- AIR GAPS NOW EXIST
- 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: Food Contact with Equipment an
- Comment:
- ICE MKR CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- SHREDDED, SLICED CHEESE TESTED 41 F AND BELOW
- 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)
|
05/04/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- POP DISPENSER DRAIN(S)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- TWO FLEX HOSES EMANATING FROM THE POP DISPENSER MACHINE ARE RESTING ON THE BOTTOM OF THE DRAIN BOWL IN FLOOR PLEASE CUT OFF EXCESS AND "ZIP STRIP" THE ENDS UP ABOVE THE RIM JUST LIKE THE PVC PIPE
- 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: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep line POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT PREP RETARDER ON EAST SIDE THE MEATS THAT WERE STORED IN SHALLOW METAL LEXONS AND PLASTIC LEXONS TESTED 45 - 50 F THE SLICED CHEESE THAT WAS ON THE FAR EAST SIDE WAS 50 F PLEASE REARRANGE AND CONSIDER USING ALL METAL, DEEPER PANS AND CONSOLIDATING THE MEATS AND CHEESES DIRECTLY OVER THE FAN (ALL FOODS BELOW WERE 41 F AND LOWER) AND KEEPING LID(S) CLOSED AS MUCH AS PRACTICAL WHEN NOT IN USE
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN THE DUSTY FAN GUARD
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/24/2012 | Routine Inspection |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- PESTICIDE USED IN ESTABLISHMENT IS LABELED FOR RESIDENTIAL USE ONLY. ONLY PESTICIDES DESIGNATED FOR FOODSERVICE USE MAY BE USED., Insecticide thrown away. VIOLATION 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
|
03/11/2011 | Routine Inspection |
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- INTERIOR OF MICROWAVE OVEN IS SPLATTERED WITH FOOD. KEEP CLEAN.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
03/01/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- 3-compartment sink(s) drain cup(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- DRAIN CUP UNDER 3 COMPARTMENT SINK IS MOLDY. 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.
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- Mop sink
- Comment:
- LIGHT BULB OUT IN MOP SINK CLOSET. REPLACE.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
09/01/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- back room
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FLOOR IN BACK STORAGE ROOM IS DIRTY, ESPECIALLY UNDER SHELVING UNITS. 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.
|
04/01/2009 | Routine Inspection |
- Critical:
- Items:
- Beverage container
- Locations:
- kitchen
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- TWO EMPLOYEE DRINKS IN KITCHEN WITH NO LIDS
- General violation description:
- 2-401.11 - ONE 20 OZ. BOTTLE ALSO PRESENT. , EMPLOYEES ADVISED OF RULE REGARDING OPEN BEVERAGES. OPEN & UNACCEPTABLE BEVERAGES DISPOSED OF. VIOLATION CORRECTED.
- Critical:
- Items:
- Cold food item(s)
- Locations:
- kitchen
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIZZA SAUCE ON COUNTERTOP MEASURED INTERNAL TEMPERATURE OF 65 F. EXCEPT DURING PREP, COOKING, OR COOLING, PHFS SHALL MAINTAINED AT 41 F OR BELOW., RULES REGARDING TIME/TEMP CONTROL REVIEWED WITH STAFF. SAUCE DISPOSED OF. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Items:
- Food-contact surface(s)
- Locations:
- pop machine(s) pop caps & nozzles
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES & CAPS COVERED IN MOLD. SURFACES CONTACTING NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED EVERY 24 HOURS., FOOD CONTACT SURFACES CLEANED AND SANITIZED DURING INSPECTION. VIOLATION 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:
- Items:
- Beverage container
- Locations:
- kitchen
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- TWO EMPLOYEE DRINKS IN KITCHEN WITH NO LIDS
- General violation description:
- 2-401.11 - ONE 20 OZ. BOTTLE ALSO PRESENT. , EMPLOYEES ADVISED OF RULE REGARDING OPEN BEVERAGES. OPEN & UNACCEPTABLE BEVERAGES DISPOSED OF. VIOLATION CORRECTED.
- Critical:
- Items:
- Cold food item(s)
- Locations:
- kitchen
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIZZA SAUCE ON COUNTERTOP MEASURED INTERNAL TEMPERATURE OF 65 F. EXCEPT DURING PREP, COOKING, OR COOLING, PHFS SHALL MAINTAINED AT 41 F OR BELOW., RULES REGARDING TIME/TEMP CONTROL REVIEWED WITH STAFF. SAUCE DISPOSED OF. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Items:
- Food-contact surface(s)
- Locations:
- pop machine(s) pop caps & nozzles
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES & CAPS COVERED IN MOLD. SURFACES CONTACTING NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED EVERY 24 HOURS., FOOD CONTACT SURFACES CLEANED AND SANITIZED DURING INSPECTION. VIOLATION 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- pop machine(s) pop caps & nozzles
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES & CAPS COVERED IN MOLD. SURFACES CONTACTING NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED EVERY 24 HOURS., FOOD CONTACT SURFACES CLEANED AND SANITIZED DURING INSPECTION. VIOLATION 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- kitchen
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- TWO EMPLOYEE DRINKS IN KITCHEN WITH NO LIDS
- General violation description:
- 2-401.11 - ONE 20 OZ. BOTTLE ALSO PRESENT. , EMPLOYEES ADVISED OF RULE REGARDING OPEN BEVERAGES. OPEN & UNACCEPTABLE BEVERAGES DISPOSED OF. VIOLATION CORRECTED.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- kitchen
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIZZA SAUCE ON COUNTERTOP MEASURED INTERNAL TEMPERATURE OF 65 F. EXCEPT DURING PREP, COOKING, OR COOLING, PHFS SHALL MAINTAINED AT 41 F OR BELOW., RULES REGARDING TIME/TEMP CONTROL REVIEWED WITH STAFF. SAUCE DISPOSED OF. VIOLATION 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)
- Items:
- Equipment components
- Locations:
- prep cooler/table
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PREP COOLER'S REACH-IN COOLER DOORS IMPROPERLY ALIGNED, NOT ALLOWING DOORS TO CLOSE 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.
- Items:
- Equipment components
- Locations:
- prep cooler/table
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PREP COOLER'S REACH-IN COOLER DOORS IMPROPERLY ALIGNED, NOT ALLOWING DOORS TO CLOSE 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- prep cooler/table
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PREP COOLER'S REACH-IN COOLER DOORS IMPROPERLY ALIGNED, NOT ALLOWING DOORS TO CLOSE 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.
|
10/10/2008 | Routine Inspection |
- Critical:
- Items:
- Pest(s) gnats
- Locations:
- near the buffet line
- Problems:
- Present in facility With over loaded/loaded trapping devices
- Corrections:
- Keep trapping devices clean and free of dead pests.
- Comment:
- GNATS PRESENT NEAR BUFFET LINE COLD CART
- General violation description:
- 6-501.111 - FEW PRESENT IN ADJOINING KITCHEN AREA. , THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE VIOLATION IS CORRECTED., ,
- Critical:
- Items:
- Pest(s) gnats
- Locations:
- near the buffet line
- Problems:
- Present in facility With over loaded/loaded trapping devices
- Corrections:
- Keep trapping devices clean and free of dead pests.
- Comment:
- GNATS PRESENT NEAR BUFFET LINE COLD CART
- General violation description:
- 6-501.111 - FEW PRESENT IN ADJOINING KITCHEN AREA. , THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE VIOLATION IS CORRECTED., ,
- Critical:
- Items:
- Pest(s) gnats
- Locations:
- near the buffet line
- Problems:
- Present in facility With over loaded/loaded trapping devices
- Corrections:
- Keep trapping devices clean and free of dead pests.
- Comment:
- GNATS PRESENT NEAR BUFFET LINE COLD CART
- General violation description:
- 6-501.111 - FEW PRESENT IN ADJOINING KITCHEN AREA. , THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE VIOLATION IS CORRECTED., ,
- Critical:
- Items:
- Pest(s) gnats
- Locations:
- near the buffet line
- Problems:
- Present in facility With over loaded/loaded trapping devices
- Corrections:
- Keep trapping devices clean and free of dead pests.
- Comment:
- GNATS PRESENT NEAR BUFFET LINE COLD CART
- General violation description:
- 6-501.111 - FEW PRESENT IN ADJOINING KITCHEN AREA. , THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE VIOLATION IS CORRECTED., ,
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- near the buffet line
- Problems:
- Present in facility With over loaded/loaded trapping devices
- Corrections:
- Keep trapping devices clean and free of dead pests.
- Comment:
- GNATS PRESENT NEAR BUFFET LINE COLD CART
- General violation description:
- 6-501.111 - FEW PRESENT IN ADJOINING KITCHEN AREA. , THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE VIOLATION IS CORRECTED., ,
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04/04/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Mr. Pizza #9, 9860 Haggerty, Van Buren, MI 48111 »