- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Grease, dirt on floor near 3 compartment sink and in floor drain. Grease on wall above 3 compartment sink.
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep table
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards at prep tables (2) deeply scored. Resurface, if possible, or replace.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- prep station cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Gaskets on reach in prep cooler doors are dirty. Lid on oil container is greasy. Lid on flour tub is dirty. Shelves of walk-in cooler are dirty. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/06/2014 | Routine |
- Critical: Hand Drying Provision
- Comment:
- Paper towels at hand wash sinks. VIOLATION CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/14/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at rear hand sink and at restroom sink. Provide. , This is a repeat priority foundation (Pf) violation. PIC will complete a Risk Control Plan (RCP) in lieu of office consultation., Paper towels provided at hand sinks.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at restroom handsink
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No soap at restroom hand sink or at rear hand sink. Provide., Soap provided.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- prep table
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Opened ham, chopped chicken, not datemarked. Mark with an expiration date of not more than 7 days after opening., This is a repeat priority foundation (Pf) violation. PIC will complete a Risk Control Plan (RCP) in lieu of office consultation., Items datemarked during inspection.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Grease, dirt on floor near 3 compartment sink and in floor drain. Grease on wall above 3 compartment sink. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep table
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards at prep tables (2) deeply scored. Resurface, if possible, or replace.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
|
02/04/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at front hand sink
- General violation description:
- 6-301.12 - paper towel dispenser at back sink is broken. Provide paper towels at ALL TIMES., Paper towels provided at hand sinks. VIOLATION CORRECTED.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s), prep table
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- Opened bags of sliced ham, chopped chicken not date marked. Mark with an expiration date of not more than 7 days., PHFs all dated during inspection. VIOLATION 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Grease, dirt on floor near 3 compartment sink and in floor drain. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep table
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards at prep tables (2) deeply scored. Resurface, if possible, or replace.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
|
08/26/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Grease, dirt on floor near 3 compartment sink and in floor drain. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep table
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards at prep tables (2) deeply scored. Resurface, if possible, or replace.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
|
02/25/2013 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN AND MAINTAIN FLOOR IN DISH AREA. ALSO, RE SEAL WALL IN DISH AREA.
- 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.
|
09/05/2012 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN AND MAINTAIN FLOOR IN DISH AREA.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN AND MAINTAIN FLOOR IN DISH AREA.
- 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.
|
02/13/2012 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN AND MAINTAIN THE FLOOR UNDER THE THREE COMPARTMENT SINK.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
08/18/2011 | Routine Inspection |
- Critical: Working containers, Common Nam
- Comment:
- CHEMICAL SPRAY BOTTLES HAVE BEEN LABELED. CORRECTED.
- 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.
|
03/18/2011 | Follow-up |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- WORKING CONTAINERS OF CHEMICALS SHALL BE LABELED WITH COMMON NAME. PURPLE LIQUID SPRAY BOTTLE UNLABELED. LABEL THIS BOTTLE.,
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY. CURRENTLY THE FOLLOWING AREAS ARE SOILED. 1) FLOOR UNDER THREE COMPARTMENT SINK. 2)GREASE TRAP 3) WALL BEHIND THREE COMPARTMENT SINK. CLEAN AND MAINTAIN THESE AREAS.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EACH HAND SINK SHALL HAVE SOAP AND PAPER TOWELS. REAR HAND WASH SINK IS LACKING SOAP. PROVIDE.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OUTER OPENINGS SHALL BE TIGHT FITTING TO PREVENT RODENT ENTRY. REAR DOOR HAS 1/2 INCH GAP ALONG BOTTOM. PROVIDE TIGHT SEAL.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. CURRENTLY COVING IS LACKING IN DISH AREA. REPAIR AS NEEDED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
03/09/2011 | Routine Inspection |
- Critical: Approved Sewage Disposal Syste
- Comment:
- CORRECTED BY DUMPING THE MOP WATER INTO THE FLOOR DRAIN.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE CAN OPENER BLADE AND DELI SLICER AFTER USE.
- 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: Cleaning Freq.,Food Contact Su
- Comment:
- CORRECTED BY WASHING UTENSILS EVERY 4 HOURS OR MORE OFTEN AS NECESSARY.
- 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
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY ADJUSTING THE WALK-IN COOLER. ALL FOOD OBSERVED BELOW 41F IN THE WALK-IN COOLER.
- 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: Methods-Hot Water and Chemical
- Comment:
- CORRECTED BY TRAINING EMPLOYEES TO PROPERLY WARE WASH AND SET-UP SINKS WITH WASH, RINSE, SANITIZE SOLUTIONS.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
10/22/2010 | Follow-up |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- OWNER STATES THAT EMPLOYEES DUMP MOP WATER OUTSIDE BACK DOOR IN THE ALLEY. SEWAGE MUST BE DISPOSED OF IN THE APPROVED SEWAGE SYSTEM. DISCONTINUE DUMPING MOP WATER IN ALLEY. USE MOP SINK, FLOOR DRAIN, OR TOILET TO DISPOSE OF MOP WATER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DRIED FOOD DEBRIS OBSERVED ON THE CAN OPENER BLADE AND DELI SLICER. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN NOTED ITEMS AFTER EACH USE TO PREVENT ACCUMULATION OF SOIL. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- EMPLOYEES STATE THAT FOOD UTENSILS THAT ARE USED CONTINUOUSLY THROUGHOUT THE DAY ARE CLEANED AT THE END OF THE NIGHT. FOOD UTENSILS THAT ARE USED CONTINUOUSLY THROUGHOUT THE DAY MUST BE CLEANED AT LEAST EVERY 4 HOURS. CLEAN THE SPATULAS, PIZZA SLICERS, KNIVES, AND TONGS NOW AND INCREASE CLEANING FREQUENCY TO AT LEAST EVERY 4 HOURS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE WALK-N COOLER OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD ABOVE 41F: -PEPPERONI AT 46F -PRE-COOKED CHICKEN AT 46-48F -SAUSAGE AT 46F -HAM AT 46F -PIZZA SAUCE AT 48F AIR TEMPERATURE IN THE COOLER AT 48F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD ANY FOODS THAT HAVE BEEN ABOVE 41F FOR MORE THAN 4 HOURS OR ANY UNKNOWN AMOUNT OF TIME. MOVE REMAINING FOOD TO ANY OF THE OTHER COOLERS IN THE FACILITY THAT ARE HOLDING PROPER TEMPERATURE. ADJUST OR SERVICE COOLER TO HOLD FOOD AT 41F OR BELOW. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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)
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in For at least 10 seconds
- Corrections:
- Submerse for at least 10 seconds.
- Comment:
- EMPLOYEES DO NOT SANITIZE WARES WHEN WASHING DISHES. ALL DISHES/UTENSILS/WARES MUST BE PROPERLY CLEANED (WASHED, RINSED, SANITIZED). TRAIN ALL EMPLOYEES ON PROPER SET-UP OF 3-COMPARTMENT SINK AND WARE WASHING PROCEDURE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Dish washing Area floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1. CLEAN THE FLOOR AROUND THE GREASE TRAP AND BENEATH THE 3-COMPARTMENT SINK 2. CLEAN THE CEILING VENTS WHERE DUST IS ACCUMULATED 3. CLEAN THE WALL BEHIND THE 3-COMPARTMENT SINK WHERE MOLD-LIKE GROWTH IS PRESENT
- 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
- Locations:
- walk-in cooler(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE WALK-IN COOLER OBSERVED AT 48F. COOLERS MUST MAINTAIN AN AIR TEMPERATURE OF 37-38F IN ORDER TO HOLD FOOD AT 41F OR BELOW EVEN DURING BUSY PERIODS WHEN THE DOOR IS OPENED FREQUENTLY. ADJUST OR SERVICE COOLER TO ENSURE PROPER TEMPERATURE IS HELD. THERMOSTAT ADJUSTED DURING INSPECTION, AIR TEMPERATURE OBSERVED AT 40F AT THE TIME OF THIS REPORT.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- PROVIDE SOAP AT THE HAND WASH SINK IN THE EMPLOYEE RESTROOM.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- PROVIDE PAPER TOWEL IN THE EMPLOYEE RESTROOM AND AT THE FRONT HAND WASH SINK TO FACILITATE PROPER HAND WASHING.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- KEEP DOORS CLOSED TO PREVENT THE ENTRY OF PESTS OR PROVIDE TIGHT FITTING SCREEN DOORS IF DESIRED.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR SANITIZER CONCENTRATION IN THE 3-COMPARTMENT SINK AND WIPING CLOTH BUCKETS.
- 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)
|
09/29/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures walls
- Locations:
- Dish washing Area floor, Wall(s)
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- GREASE DEPOSITS ON FLOOR AROUND GREASE TRAP AND 3 COMPARTMENT SINK DRAIN. , WALL ABOVE PREP AREA SPLATTERED WITH SAUCE AND FLOUR. KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- PAPER TOWEL DISPENSERS INOPERABLE-USING CLOTH TOWELS. PROVIDE SINGLE-USE PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- hand wash sink(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PLASTIC CONTAINER IN FLOUR FOR USE AS A SCOOP. USE SCOOPS WITH HANDLES IN FOOD AND KEEP HANDLE EXTENDED OUT OF THE PRODUCT.
- 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
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- Wall(s) under the 3 compartment sink
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALL COVING UNDER 3-COMPARTMENT SINK IS MISSING AND WALL IS BUSTED. REPLACE COVING AND FIX WALL.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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03/22/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Papa Romanos, 2208 West, Trenton, MI 48183 »