- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed at time of inspection raw fish stored above bisects in prep cooler on cook line. Corrected at time of inspection bisects were removed 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
|
05/28/2015 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s) floor
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- 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
|
12/02/2014 | Routine |
| No violation noted during this evaluation. | 06/04/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE INDIVIDUALLY PORTIONED, HALF AND HALF CREAMERS WERE AT THE ROOM TEMPERATURE. THEY WERE AT 71F. ALL OF THEM WERE DISCARDED. 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. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY EDUCATION.
- 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)
|
12/03/2013 | Routine Inspection |
- Critical: Equipment Food-Contact Surface
- Comment:
- THE ICE MAKER WAS WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
07/08/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- NOTICED SLIME AND RUST SPOTS ON THE INSIDE OF THE ICE MAKER. EMPTY THE ICE MACHINE, SCRUB, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT SURFACES AND NON FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
07/01/2013 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE CREAM COOLER WAS DEFROSTED, 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: Raw Animal Foods
- Comment:
- THE ASTERISK ON THE CHILDREN'S MENU WAS REMOVED. NO UNDER COOKED HAMBURGERS ARE SERVED TO THE CHILDREN. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
01/29/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- ICE WAS FORMED INSIDE THE ICE CREAM COOLER. DEFROST THE COOLER, WASH, RINSE AND SANITIZE. 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: Raw Animal Foods
- Comment:
- HAM BURGER'S CAN BE COOKED TO ORDER ON CHILDREN'S MENU. DO NOT SERVE UNDER COOKED BURGER'S TO CHILDREN. DEMARK THE ASTERISK ON THE KIDS MENU. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. THE OPERATOR TOLD THE COOK NOT TO MAKE UNDER COOKED BURGER'S TO CHILDREN.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
01/14/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- BACON, SAUSAGE RETURNED TO TOP LEFT DRAWER TESTED 70 F WORKING SUPPLIES, IF UNUSED, MUST NEVER EXCEED (4) FOUR HOURS OUT OF TEMPERATURE DANGER ZONE OF 41 - 135 F THEREFORE, QUICK-CHILL IN WALK IN COOLER OR FREEZER (AS DISCUSSED WITH "HEIDER" HEAD COOK) THEN, ALLOWING FOR COOLING TIME, NEXT DAY ONLY MAY BE USED FOR TOTAL OF (1) ONE OR (2) TWO HOURS OR WHATEVER IS LEFT OF THE (4) FOUR TOTAL TODAY, SPINACH PIE 41 F IN TOP RIGHT DRAWER AND DICED HAM BOTTOM LEFT DRAWER 38 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: Hot and cold holding
- Comment:
- BACON, SAUSAGE RETURNED TO TOP LEFT DRAWER TESTED 70 F WORKING SUPPLIES, IF UNUSED, MUST NEVER EXCEED (4) FOUR HOURS OUT OF TEMPERATURE DANGER ZONE OF 41 - 135 F THEREFORE, QUICK-CHILL IN WALK IN COOLER OR FREEZER (AS DISCUSSED WITH "HEIDER" HEAD COOK) THEN, ALLOWING FOR COOLING TIME, NEXT DAY ONLY MAY BE USED FOR TOTAL OF (1) ONE OR (2) TWO HOURS OR WHATEVER IS LEFT OF THE (4) FOUR TOTAL TODAY, SPINACH PIE 41 F IN TOP RIGHT DRAWER AND DICED HAM BOTTOM LEFT DRAWER 38 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)
|
08/27/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT 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)
|
08/21/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY USING LIDS AND STRAWS AND STORING BELOW FOOD.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED. NO TIME CONTROLLED FOODS OUT OF TEMP CONTROL.
- 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.
|
08/02/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container, Beverage container
- Locations:
- Kitchen Area
- Problems:
- Not covered, Stored improperly With exposed food
- Corrections:
- Cover., Store in manner that does not contaminate items
- Comment:
- OBSERVED AN OPEN CUP OF COFFEE AT THE STEAM TABLE AND OPEN WATER ON SHELF IN PREP AREA. PROVIDE CUPS WITH LIDS AND STRAWS OR LIDS AND HANDLES, AS DISCUSSED. STORE BELOW OR AWAY FROM FOOD/WORKING SURFACES.,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Cookline
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- RAW SHELL EGGS AT 82F, SAUSAGE 84F, PARTIALLY COOKED BACON 72F FOOD TEMPERATURES, HELD OUT OF TEMPERATURE CONTROL AT THE COOK LINE. TIME MARK TO USE OR DISCARD AS STATED ABOVE, WITH WRITTEN PROCEDURES. COMPLETE THE RISK CONTROL PLAN, FAX TO NUMBER ON FORM WITHIN 1 WEEK. DISPOSE OF THAT FOOD.,
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Kitchen Area
- 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
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07/10/2012 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Cookline
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- RAW SHELL EGGS OUT OF TEMPERATURE CONTROL AT THE COOK LINE, AT 78F FOOD TEMPERATURE, WELL PAST THE BREAKFAST RUSH (2 PM NOW, OUT SINCE 10 AM). TIME MARK TO USE OR DISCARD AS STATED ABOVE, WITH WRITTEN PROCEDURES. CORRECTED: THE OWNER STATED THAT THE EGGS WILL BE STORED IN COOLER IN THE FUTURE, AND THE EGGS WERE DISCARDED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Cooling methods
- Items:
- Food item(s) cooled, Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly In large container, Improperly In plastic container
- Corrections:
- Utilize long, shallow pans., Utilize metal pans to maximize heat transfer.
- Comment:
- SAUSAGES COOLING PACKED TIGHTLY. COOL SPREAD OUT TO ALLOW RAPID COOLING BOILED EGGS COOLING IN NON-SHALLOW, PLASTIC CONTAINER. COOL IN SHALLOW METAL PAN.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- storage area
- Problems:
- Contaminates
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- EMPLOYEE JACKETS STORED ON FOOD SHELF WITH BOXES OF SUPPLIES. PROVIDE A COAT RACK.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- Front Counter
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- STORE PLASTIC WARE AT FRONT COUNTER AREA WITH HANDLES OUT.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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12/16/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline Kitchen Area
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED 2 COOKS MAKING SALAD AND SANDWICH WITH BARE HANDS. USE GLOVES OR UTENSIL/S - PREVENT TOUCHING FOOD WITH BARE HANDS. CORRECTED BY USING GLOVES.
- 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
|
06/30/2011 | Routine Inspection |
| No violation noted during this evaluation. | 06/24/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN INTERIOR WHITE PLASTIC OVERHANG WITH ACCUMULATED PINK GROWTH INSIDE ICE MACHINE......CONDENSATE DRIPS OVER PINK RESIDUE/GROWTH ONTO ICE. DISCARD ICE ....CLEAN AND SANITIZE INTERIOR OF ICE MACHINE & BIN THEN RESUME ICEMAKING PROCESS. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON ....FAX ..@ 734-73=27-7165.
- 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: 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:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS STORED IN COOLERS 24 HOURS .....GREEK DRESSING, SLICED HAM AND WHOLE COOKED HAM IN WALK IN OBSERVED WITHOUT DATE MARKING.............ALSO GREEK DRESSING AND GYRO DRESSING (BOTH ESTABLISHMENT MADE) OBSERVED IN UPRIGHT COOLER WITHOUT DATEMARKING. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON ..FAX..@734-727-7165.
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- DISCARD FOOD PRODUCTS AT THE END OF THE DISCARD DATE/DAY.....SPINACH PIE DATED 5-19 TO 5-25 IN UPRIGHT COOLER/ ALSO RICE CHICKEN DATED 5-19 TO 5-25.....DISCARD THESE FOOD PRODUCTS MADE ON 5-19 , AT THE END OF 5-20-10. SUBMIT RISK CONTROL PLAN TO MWALTON FOR REPEAT CRITICAL ITEM ...FAX ..@734-727-7165.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- STORE WET WIPING CLOTHS IN SANITIZER SOLUTION AT 100-200 PPM WHEN NOT IN USE (IN USE IS IN HAND).....WET WIPING CLOTH OBSERVED ON MEAT SLICER.
- 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
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05/27/2010 | Routine Inspection |
| No violation noted during this evaluation. | 05/05/2010 | Follow-up |
| No violation noted during this evaluation. | 02/26/2010 | Follow-up |
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