- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- The menu advisories are incomplete. There are no asterisks on various food that is offered under-cooked such as steaks, patty melt, eggs. Provide asterisks at the food items to fulfill disclosure requirement. A courtesy inspection of proposed menu changes will be conducted by WCHD at your request (see business card).
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- Cookline stove
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Sausage on the stove was at 85f. Hold at or above 135f. The sausage was cooked 30 minutes prior. Corrected by taking to the walk in cooler (the restaurant is getting ready to close for the day).
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The ceiling is dusty over the cooking area and dish washing area. Clean within 90 days.
- 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) wet
- Locations:
- Cookline
- 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
|
02/03/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Walk-in cooler
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- EGGS STORED ON WALK IN COOLERS TOP SHELF ABOVE MANY FOODS. ALL RAW FOODS SHALL BE SEPARATED CORRECTLY. SEPARATE EGGS IMMEDIATELY., CORRECTED-EGGS SEPARATED TODAY.
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- back room
- 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:
- back room
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- BACK ROOM LIGHTS DO NOT WORK. ALL ITEMS SHALL BE IN GOOD REPAIR, REPAIR LIGHTS/REPLACE LIGHT BULBS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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08/26/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE 3 DOOR FREEZER 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: Potentially Hazardous Food (Ti
- Comment:
- , THE COOLER WAS AT 41F AND THE FETA CHEESE WAS AT 41F. THE CONTROL KNOB UNIT WAS REPLACED. 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)
|
03/04/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Food debris has accumulated In the bottom of the 3 door reach in freezer. Clean, wash, rinse and sanitize all the food contact and non food contact surfaces. 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door sandwich cooler in the front room was at 52f. The milk was at 50.2f. 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. The milk was discarded and the salad which was cut an hour ago was transferred to another cooler. No other phf was stored. The cooler was emptied. A follow up inspection will be conducted with in 10 days., ,
- 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)
|
02/21/2014 | Routine Inspection |
| No violation noted during this evaluation. | 10/11/2013 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MAKER WAS 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
|
05/01/2013 | Follow-up |
| No violation noted during this evaluation. | 10/30/2012 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- WATERLINE TO CAPPUCCINO DISPENSER IS NOW EQUIPPED WITH A PROPERLY INSTALLED ASSE (AMERICAN SOCIETY OF SANITARY ENGINEERING) 1022 VENTED DOUBLE CHECK VALVE ASSEMBLY (DCV). THE DCV WAS INSTALLED AT THE ORIGIN OF THE BRANCH SERVING THE CAPPUCCINO DISPENSER: ABOVE THE FLOOR DRAIN THREE FEET SOUTH OF THE CAPPUCCINO MACHINE. CRITICAL VIOLATION NOW CORRECTED.
- 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
|
06/18/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Comment:
- THE WATERLINE SERVING THE CAPPUCCINO MACHINE, NEAR THE CUSTOMER REST ROOMS, STILL NEEDS THE VENTED STAINLESS STEEL DOUBLE CHECK VALVE ASSEMBLY WHICH HAS BEEN PURCHASED BUT NOT YET INSTALLED. PENDING INSTALLATION OF THE DOUBLE CHECK VALVE ASSEMBLY (SLATED FOR THIS WEEKEND) THE ELECTRICAL POWER TO THE DISPENSER HAS BEEN DISCONNECTED. CRITICAL VIOLATION CONSIDERED CORRECTED.,
- 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
|
06/13/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Locations:
- at the beverage station
- Comment:
- WATERLINE TO CAPPUCCINO MACHINE (NEAR CUSTOMER REST ROOMS) NEEDS TO HAVE AN APPROVED (AMERICAN SOCIETY OF SANITARY ENGINEERING 1022) DOUBLE CHECK VALVE ASSEMBLY INSTALLED UPSTREAM OF (BEFORE) THE IN-LINE WATER FILTER ON THE WATER SUPPLY LINE. ALL FIXTURES CONNECTED TO THE WATER SUPPLY SYSTEM MUST BE EQUIPPED WITH PROVISIONS TO PREVENT BACKFLOW CONTAMINATION. INSTALL THE 1022 DEVICE HORIZONTALLY, AS DETAILED ABOVE.
- 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
- Critical: Hot and cold holding
- Locations:
- front reach-in cooler(s)
- Comment:
- POTENTIALLY HAZARDOUS FOOD HELD COLD WAS NOT BELOW 41 F IN COLD HOLDING UNIT BY CASH REGISTER AND IN PIE COOLER NEAR CUSTOMER REST ROOMS. POTENTIALLY HAZARDOUS FOOD MUST BE KEPT BELOW 41 F DURING STORAGE. SERVICE OR READJUST COOLERS TO KEEP PRODUCTS BELOW 41 F.
- 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: Ready-to-Eat Food, Date Markin
- Locations:
- in the Walk-in cooler
- Comment:
- CREAMED CORN AND MARINARA SAUCE WERE FIXED WITH A "DAY OF WEEK" STICKER BUT NO "PREPARATION" OR "USE BY" DATE WRITTEN. ALL POTENTIALLY HAZARDOUS FOOD KEPT MORE THAN 24 HOURS SHALL BE LABELED WITH A DATE OF PREPARATION OR "USE BY" DATE AND THE PRODUCT DISCARDED SEVEN DAYS AFTER PREPARATION. BEGIN WRITING THE APPROPRIATE DATE ON THE STICKERS.
- 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
- Wiping Cloths, Use Limitation
- Locations:
- near Front Counter
- Comment:
- BUCKET OF SANITIZER SOLUTION FOR WIPING CLOTHS, NEAR CASH REGISTER, WAS AT TOO HIGH A LEVEL (200 PARTS PER MILLION, OR PPM) OF CHLORINE. WET WIPING CLOTHS SHALL BE STORED BETWEEN USES IN A BUCKET OF SANITIZER SOLUTION (CHLORINE IN THIS CASE) AT A STRENGTH OF 50-100 PPM. CHLORINE BUCKET WAS EMPTIED AND REFILLED WITH CHLORINE SOLUTION OF PROPER STRENGTH. CORRECTED AT TIME OF INSPECTION.
- 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
|
04/12/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CRITICAL VIOLATION # 305.17 IS IN FULL COMPLIANCE .ALL POT. HAZARDOUS READY TO EAT FOODS ARE LABELED WITH DATE MARKING STICKERS/LABELS. OBSERVED IN WIC AND IN REACH IN COOLER ON COOKING LINE.
- 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
- Food storage
- Comment:
- VIOLATION # 3-305.11 IS CORRECTED. ALL FOODS ARE PROPERLY STORED 6" OFF THE FLOOR IN DRY STORAGE AREA AND IN WIC.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Food Temperature Measuring Dev
- Comment:
- VIOLATION # 4-302.12 -CORRECTED.STAB FOOD THERMOMETER IS PROVIDED
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Handwashing Signage
- Comment:
- HAND WASHING SIGNAGE -PROVIDED -CORRECTED
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Wiping Cloths, Use Limitation
- Comment:
- VIOLATION # 3-304.14 CORRECTED. WIPING CLOTHES ARE PROPERLY STORED 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
|
10/21/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- Instruct all employees about good hygienic practices,only approved beverage containers i.e. lidded cup and straw shall be utilized for drinking. Observed open/glass with drink-on kitchen table. Corrected
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready to eat potentially hazardous foods shall be date marked. Observed sliced ham in walk in cooler -no date marking. The day the ham was opened and sliced shall be counted as day #1.Food shall be discarded after 7 days. Also date mark soups and gravy -the day of preparation shall be marked as day 1.Mark potatoes as well -in WIC.,
- 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
- Critical: Separation, Packaging, & Segre
- Items:
- Fruit(s) and vegetable(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be stored properly to avoid any possibility of cross-contamination>Ham slices stored below raw beef,fish ,pork-in WIC. Manager corrected -ham was placed above raw meats. Also in upright cooler -on cooking line,frozen chicken was stored above broccoli and carrot -corrected
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Food shall be protected during storage. Store food 6 inches off floor-dry storage area-sugar,salt stored on 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
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide and use food stab thermometer to control food temp. No thermometer available.(probe thermometer 32-220 is needed).,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- food employees shall wear hair restrains such as hats,hair nets-employees on cooking line need hair restrains-provide.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- provide hand washing signage at kitchen sink and in waitresses front area,
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Provide covered receptacle for employees /women's toilet room- back kitchen area.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- instruct all employees that only approved place to wash hands is hand sink. Observed employee washing hands in 3 COMP sink.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Wiping Cloths, Use Limitation
- Comment:
- Wiping clothes in between uses shall be stored in sanitizer (chlorine) concentration at 50 -100 ppm of chlorine. Excessively high concentration observed in front area.,
- 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
|
10/05/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Nick's Coney & Grill Lcc, 35425 West Michigan Ave., Wayne, MI 48184 »