- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed chlorine sanitizer in the 3 compartment sink less than 50 ppm. Sanitizing rinse must be 50-100 ppm of chlorine. The sanitizing rinse was increased to 50 ppm of chlorine in my presence. Violation corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: wall behind the 3 compartment sink, floor and drain bowl under the cooking equipment. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloth left on counter when not in use. Store wiping cloth in sanitizer pail when not in use.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/10/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT ICEBURG LETTUCE AND BOK CHOY AT 61F ON TOP OF PREP COOLER. HOLD AT OR BELOW 41F. CORRECTED BY MOVING TO COOLER TO HOLD 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)
- Critical: Restriction
- Items:
- Unnecessary toxic items
- Problems:
- Present in facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED HOME USE PEST SPRAY. DO NOT USE HOME PESTICIDE - REMOVE FROM FACILITY. CORRECTED BY REMOVING FROM FACILITY.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
|
10/07/2014 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED KNIVES IN HOME MADE CARDBOARD SHEATHS. USE ONLY DURABLE, NON-ABSORBENT, SAFE SHEATHS. CORRECTED BY DISPOSING OF THE SHEATHS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- RICE UTENSILS IN 75F STANDING WATER. STORE IN 135F WATER OR STORE CLEAN AND DRY.
- 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
|
04/09/2014 | Routine |
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- ON ONE SIDE OF DUMPSTER THE LID IS BROKEN OFF. PLEASE INFORM MANAGER OF THE PROPERTY TO HAVE DUMPSTER REPAIRED OR REPLACED. RECEPTACLES MUST HAVE TIGHT FITTING LIDS TO KEEP PEST OUT.
- 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
|
10/21/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING FOOD 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)
|
05/28/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- counter(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) THE WALK IN COOLER IS AT 45-47F AIR TEMPERATURE. FOOD IS AT 44-45F INCLUDING RAW AND COOKED MEATS, BEAN SPROUTS, EGGS. 2) AT THE COOK LINE: BEAN SPROUTS HELD OUT OF COOLER AT 62F. HOLD IN COOLER AT OR BELOW 41F. DO NOT KEEP MORE THAN AMOUNT FOR IMMEDIATE SERVICE OUT OF COOLER. CORRECT VIOLATION TODAY. DO NOT USE COOLER PAST END OF DAY. IF NOT REPAIRED BY TODAY USE OR DISCARD ALL POTENTIALLY HAZARDOUS FOOD AT END OF DAY TODAY. NOTE
- General violation description:
- 3-501.16 - REPAIR COMPANY WAS CALLED DURING INSPECTION.,
|
05/02/2013 | Routine |
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Correction Made: Observed the outdoor grease dumpster area to be clean and debris free
- General violation description:
- 5-501.115 - previously cited on 4-4-2012.
|
11/02/2012 | Routine |
- Critical: Cooling
- Comment:
- Fried chicken in RIC observed at 41 F ,foods are placed on shallow trays to allow fast cooling.
- 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: Food Contact Surfaces and Uten
- Comment:
- APPROVED FOOD GRADE LINER IS USED FOR FRIED CHICKEN-CORRECTED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Clean Freq, Nonfood-Contact Su
- Comment:
- SPACER FOR VENT. HOOD HAS BEEN INSTALLED
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Drying mops
- Comment:
- GREASE BIN AREA HAS BEEN CLEANED-NO GREASE ACCUMULATION OBSERVED. -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.
- Good Repair and Calibration
- Comment:
- CORRECTED- OWNER PROVIDED NEW DIGITAL THERMOMETER .THERMOMETER IS IN USE
- 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.
- Repairing
- Comment:
- MAP IS BEING HANG TO AIR DRY-CORRECTED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Storing Equip./Uten./Lin./Sing
- Comment:
- OBSERVED-KNIVES PROPERLY STORED ON CLEAN SURFACE.
- 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
- Wiping Cloths, Use Limitation
- Comment:
- CORRECTED-SANITIZER OBSERVED AT 50 -PPM OF CHLORINE
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/16/2012 | 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 fried chicken in RIC on cooking line at 46 F.Cool food in 2 hours from 135 F to 70 F and in 4 hours from 70 F to 41 F.Use time label for time /temperature control. Place chicken on shallow tray to allow for quick cooling. Unknown for how long chicken was in cooler. Manager placed chicken on shallow tray.,
- 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: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Discontinue practice of using empty bags from flour as food contact surfaces (liner) for fried chicken-observed greasy flour paper bag as a liner ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Non food contact surfaces shall be properly maintained. Provide missing spacer for ventilation hood. Missing spacer = gap =low resistance point=grease accumulation in ventilation duct.,
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mop in mop sink bucket. Store properly-hang to allow to air dry., Clean around grease bin -grease accumulation observed on the ground.,
- 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.
- Good Repair and Calibration
- Comment:
- Food thermometer shall be calibrated routinely .Reading was off approx 10 F with WCHD thermometer.Thermometer shall be calibrated in icy water =32 F reading.-corrected by manager.,
- 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.
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean around grease bin -grease accumulation observed on the ground.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Repairing
- Comment:
- Observed mop in mop sink bucket. Store properly-hang to allow to air dry.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Food contact equipment shall be properly stored. Observed knife on cooking line stored in between RIC and food prep table. Discontinue this practice of storing knife/utensil this way. It is difficult to clean in between equipment and knife will be contaminated. Observed debris accumulation in seam in between equipment.,
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- Observed very high concentration of sanitizer for wiping cloths .Maintain 50-100 ppm of chlorine-corrected.,
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/04/2012 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Grill line counter(s)
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Observed no time marks nor written procedure while using time as a public health control to limit organisms of public health interest for raw eggs @ 60*F. Provide written procedure and time marking for potentially hazardous food to discarded 4 hours after being removed from temperature control. CORRECTION MADE: Observed a written procedure, Time is used as a public health control to limit organisms of public health concern for a working supply of raw eggs, ~2 1/2 dozen removed from temperature control RAW EGGS: 10:30 AM out / 2:30 PM discard RAW EGGS: 2:30 PM out / 6:30 PM discard discard after 4 hours
- General violation description:
- 3-501.19 - 6 hours if not above 70*F.
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED THE STAB TYPE FOOD THERMOMETER READING 10* F TOO COLD. Correction Made: Observed the food thermometer calibrated to read 32*F in ice & water.
- 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.
|
10/25/2011 | Routine Inspection |
- Critical: Restricted Use Pesticides, Cri
- Items:
- Restricted use pesticides
- Locations:
- back kitchen area chemical storage
- Problems:
- Does not meet requirement of specified in 40 cfr 152
- Corrections:
- Remove from facility/premises.
- Comment:
- Observed spray can of RAID insecticide stored with chemicals
- General violation description:
- 7-206.11 - unapproved for use in a licensed food facility. Correction Made: Observed the operator remove the insecticide from the food facility.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) storage shelves
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED CASE OF EGGS STORED ON SHELF ABOVE TRAY OF PACKAGED HEAD LETTUCE. CORRECTION MADE: OBSERVED CASE OF EGGS REMOVED AND STORED OVER RAW POULTRY STORAGE.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dark grease & food soil embedded on the light switch panels in the employee restroom and kitchen locations. Thoroughly clean to sight and touch the above mentioned surfaces with increase frequency.
- 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.
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED THE STAB TYPE FOOD THERMOMETER READING 6* F TOO COLD. CALIBRATE THE STAB TYPE FOOD THERMOMETER CALIBRATED TO READ 32*F IN AN ICE AND WATER BATH.
- 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.
|
04/08/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/28/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- Observed no air gap for end of drainline under the cooking equipment. Back siphonage must be prevented. Raise the drainline above the flood rim of drain bowl.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled wall behind the food prep table and soiled drain bowl under the cooking equipment. Clean these items to sight and touch on a weekly basis.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up in reach-in freezer by the back door. Defrost the freezer to remove the ice. Observed loose caulking in exhaust hood above cooking equipment. Replace loose caulk to seal gaps in hood walls.
- 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.
|
10/14/2010 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- With improper time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- FACILITY HAS PROCEDURE WITH TIMES FOR BEAN SPROUTS AND RAW EGGS TO BE OUT 11AM TO 3PM EVERYDAY. TODAY OBSERVED THESE ITEMS SITTING OUT AT 3:17PM. COOK STATED THEY WERE SET OUT AT 12NOON TODAY. MUST HAVE WRITTEN RECORD OF ACTUAL TIMES ITEMS TAKEN OUT OF COOLER., CORRECTED. PERSON IN CHARGE WROTE ON SEPARATE PAPER THAT SPROUTS AND EGGS OUT FROM 12 - 4.
- 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.
|
04/06/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- CORRECTED. TEA DISCARDED. GUM WILL NOT BE CHEWED. SMOKING WILL BE CONDUCTED OUTSIDE., OBSERVED TEA MUG ON PREP TABLE SHELF ABOVE FOOD PREP. OBSERVED ASH TRAY ON SHELF BELOW STEAM TABLE WITH CIGARETTE BUTTS IN IT. OBSERVED EMPLOYEE CHEWING GUM. EMPLOYEE BEVERAGES MUST BE IN A CONTAINER WITH LID AND STRAW OR THE COFFEE TYPE CUPS WITH SIP HOLES WITH LEVER TO OPEN/CLOSE SIP HOLES - TO PREVENT SPILLAGE AND/OR CONTAMINATION OF HANDS. EMPLOYEES CANNOT SMOKE IN FOOD PREP, FOOD STORAGE OR EQUIPMENT STORAGE AREAS. EMPLOYEES CANNOT CHEW GUM OR CONSUME FOOD IN FOOD PREP OR EQUIPMENT AREAS TO PREVENT CONTAMINATION.
- 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
|
10/16/2009 | Routine Inspection |
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