- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOLER NEXT TO CHICKEN COOKER HOLDING FOODS AT 50 F. ALL COOLERS SHALL BE AT 41 F OR LOWER AT ALL TIMES. COOL FOOD DOWN PROPERLY IMMEDIATELY., CORRECTED-FOODS COOLED TO AND NOW ARE RELOCATED TO COOLER AT 37 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, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OPEN BAGS OF CUT LEAFY GREENS OBSERVED WITHOUT DATE MARKS. ALL THESE FOOD ITEMS SHALL BE DATE MARKED. DATE MARK FOODS IMMEDIATELY., CORRECTED-CUT LEAFY GREENS DATE MARKED TODAY.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 2-door cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DRINK COOLER DOOR GASKET BROKEN. ALL EQUIPMENT SHALL BE IN GOOD CONDITION. REPAIR GASKET WITHIN 90 DAYS.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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02/10/2015 | Routine |
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed debris on ground of the dumpster enclosure. Dumpster enclosure must be kept clean to avoid attracting insects and rodents. Clean the ground as needed to prevent debris on 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.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Observed brooms stored in the mop sink. Tools must be properly stored. Hang brooms up in a working storage holder.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
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08/30/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed the following items: moldy caulking behind the dishmachine table near the overhead sprayer and a leaking faucet on the handsink behind the front counter. Equipment must be in good repair. Replace the moldy caulking and repair the leaking faucet.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed loose light shields in the kitchen. Provide light shields which are securely fastened to light fixtures.
- 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed food debris on the ground of the dumpster enclosure. Food waste must be properly disposed of to prevent attracting insects and rodents. The food waste was removed from the ground and properly discarded in the dumpster. Violation corrected.
- 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.
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02/04/2014 | Routine |
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Observed mops and brooms stored inside the mop sink. Hang mops and brooms up out of sink to allow filling and emptying of mop bucket.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the 2 food prep coolers in kitchen. Thermometers were provided in my presence. Violation corrected.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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07/11/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE "PRE BOWL" REACH IN COOLER HAS SEVERAL DISHES AND BAGS OF PASTA AT 48 F. ALL COOLERS SHALL KEEP FOODS AT 41 F OR LOWER AT ALL TIMES. CORRECT IMMEDIATELY BY MOVING OR DISCARDING FOODS., CORRECTED-ALL FOODS MOVED TO WALK IN COOLER AND REACH IN COOLER NOT USED. A WORK ORDER IS NOW PLACED FOR COOLER AND NOT TO BE USED UNTIL REPAIRED. ITEM 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: Ready-to-Eat, Potentially Haza
- 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:
- COOKED EGGS AND CUT LEAFY GREENS OBSERVED IN WALK IN COOLER WITHOUT DATE MARKING ON CONTAINERS. ALL REQUIRED FOODS SHALL BE PROPERLY DATE MARKED. MARK ALL FOODS IMMEDIATELY AND TRAIN STAFF TO MARK REQUIRED FOODS DAILY., ALL FOODS MARKED DURING INSPECTION. ITEM CORRECTED.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A QUAT SANITIZER IS USED BUT CHLORINE ONLY TEST STRIPS FOUND IN FACILITY. ALL SANITIZERS SHALL HAVE PROPER TESTING DEVICES TO MEASURE SANITIZER LEVELS. ACQUIRE PROPER QUAT TEST STRIPS IMMEDIATELY AND EMAIL RECEIPT OF PURCHASE TO JDEMERJIAN@CO.WAYNE.MI.US WITHIN 10 DAYS. , AN EMAIL CONFIRMING TEST STRIPS FOR QUATS ACQUIRED FOR ESTABLISHMENT ON 1/28/13. ITEM CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE COOKLINE REACH IN COOLER HAS A DOOR GASKET THAT IS SPLIT AND CRACKED. ALL EQUIPMENT SHALL BE IN SOUND CONDITION. REPLACE DOOR GASKET ON COOLER WITHIN 90 DAYS.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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01/22/2013 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOOR OPPOSITE TO THE HAND WASH STATION WAS SOILED BECAUSE THE WATER LEAK FROM THE HOT VESSEL. THE VESSEL WAS MOVED CORRECTLY TO ITS POSITION AND THE LEAK WAS STOPPED. WET FLOORS ARE HAZARDOUS AND ALSO HELP ROW THE BACTERIA. VIOLATION WAS CORRECTED AT THE TIME EOF INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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07/09/2012 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- THE SPRAY NOZZLE WAS RAISED UP AND THE AIR GAP WAS PROVIDED. VIOLATION HAD BEEN 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
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01/13/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- THE SPRAY NOZZLE BY THE SIDE OF THE DISH WASHER WAS HANGING INTO THE PRE- WASH SINK. TO PREVENT HEALTH HAZARDS, RAISE THE NOZZLE ABOVE THE FLOOD LINE OF THE TABLE. PROVIDE AIR GAP OF A MINIMUM OF 1 INCH BETWEEN THE BOTTOM OF THE NOZZLE AND THE TOP OF THE FLOOD LINE OF THE TABLE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE BEEF SOUP IN THE WARMER WAS AT 122F AND THE CHEESE SAUCE WAS AT 145F. THE MANAGER IMMEDIATELY HEATED THE BEEF SOUP, ABOVE 165F ON THE STOVE AND STORED IT BACK ON THE WARMER. THE WARMER SETTINGS WERE CHANGED TO GET HIGHER TEMPERATURE. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- 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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01/05/2012 | Routine Inspection |
| No violation noted during this evaluation. | 07/25/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- ALL EMPLOYEES HAVE BEEN EDUCATED ON THE 5 FOODBORNE ILLNESES AND SYMPTOMS
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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02/03/2011 | Follow-up |
- Critical:
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- SWCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AMD THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS (SUCH AS DIARRHEA/VOMITING) ON THEIR DAY OFF AS WELL AS A REGULAR SCHLDULED WORK DAY........EMPLOYEE WAS NOT KNOWLEGEABLE IN THE REQUIREMENT TO CALL AND REPORT AN ILLNESS WITH DIARRHEA OR VOMITING ON THEIR DAY OFF. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- SWCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AMD THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS (SUCH AS DIARRHEA/VOMITING) ON THEIR DAY OFF AS WELL AS A REGULAR SCHLDULED WORK DAY........EMPLOYEE WAS NOT KNOWLEGEABLE IN THE REQUIREMENT TO CALL AND REPORT AN ILLNESS WITH DIARRHEA OR VOMITING ON THEIR DAY OFF. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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01/11/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- THE EMPLOYEES PRESENT DID NOT KNOW THE ILLNESS SYMPTOMS
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT AND REQUIREMENT TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: THE C.F.M. WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Locations:
- kitchen food prep area
- Problems:
- No written procedures For time of 4 hours past removal of temperature control
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- OBSERVED NO TIME MARKING ON A HALF FILLED: CONTAINER OF COOKED MEAT INDIVIDUAL SERVINGS WRAPPED IN PLASTIC PACKAGED
- General violation description:
- 3-501.19 - PRODUCT TEMPERATURES 42*F - 45*F. INDICATE THAT TIME FOUR HOURS AFTER THE POTENTIALLY HAZARDOUS FOOD WAS REMOVED FROM TEMPERATURE CONTROL TO BE DISCARDED THEREAFTER. WHEN USING "TIME" AS A PUBLIC HEALTH CONTROL TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN. CORRECTION MADE: RECEIVED, REVIEWED AND APPROVED A WRITTEN STANDARD OPERATING PROCEDURE TO USE "TIME" AS A PUBLIC HEALTH CONTROL TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN FOR THE SERVICE LINE POTENTIALLY HAZARDOUS FOODS WHICH WOULD OTHERWISE STORED HOT @ 135*F & ABOVE OR COLD @41*F & BELOW.
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics sanitizer
- Locations:
- kitchen chemical storage
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED TWO UNLABELLED CHEMICAL SPRAY BOTTLES. CORRECTIVE ACTION: OBSERVED THE TWO CITED SPRAY BOTTLE PROPERLY LABELED BY THE COMMON NAME "SANITIZER".
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- kitchen chemical storage
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- OBSERVED CHEMICAL TEST STRIPS NOT USED TO MAINTAIN SAFE CHLORINE SANITIZER STRENGTH BETWEEN 50 PPM - 150 PPM. CORRECTION MADE: CHEMICAL TEST STRIPS USED TO VERIFY STRENGTH OF SANITIZER IN SPRAY BOTTLE TO EQUAL 100 P.P.M. CHLORINE SOLUTION
- General violation description:
- 4-501.116 - ALSO EQUAL TO 1 "CAP" BLEACH ADDED TO 1 "GALLON" WATER = 100 PARTS CHLORINE MOLECULES PER 1 MILLION WATER MOLECULES.
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07/30/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- dish washing area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- A MOLD LIKE GROWTH OBSERVED ON THE WALL AT THE DISH MACHINE. CLEAN AND MAINTAIN.
- 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.
- Equipment, Cleaning Frequency
- Items:
- Warewashing equipment dishmachine
- Locations:
- Dish machine
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- THE INSIDE LOWER AREA OF THE MACHINE HAS A BUILD UP OF RESIDUE DEBRIS. CLEAN NOW AND KEEP CLEAN.
- General violation description:
- 4-501.14 - A WAREWASHING machine
|
01/15/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- The upper and lower components of the ice machine have been cleaned and sanitized. 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: System Maintained in Good Repa
- Comment:
- The dipper well has been repaired and is draining properly. Corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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09/08/2009 | Follow-up |
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