- Critical: Hot Water and Chemical
- Comment:
- High temperature dishmachine is not up to 160 F surface temperature using an irreversible temperature indicator (x 2). Set up 3 compartment sink. Do NOT use machine until repaired. Enforcement by Wayne County Environmental Health is pending.,
- 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
|
06/13/2015 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- Air gap re-created. VIOLATION CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Before Use After Cleaning
- Comment:
- Spoke with food handling staff regarding cleaning & sanitizing of prep sink (prep sink not in use at time of inspection). Employees, & later PIC, described accurate, sanitizing procedures using chlorine sanitizer. VIOLATION CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Cooling
- Comment:
- Spoke with staff regarding cooling procedures (no food cooling at time of inspection). All food handlers agreed on time of 2 hours to bring food to 70 F & 4 hours to 41 F. Ice bath is in use & an ice paddle is on order. VIOLATION CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Can opener blade, slicer blade, strainers, pots, knives, are clean to sight and touch. 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: Hand Drying Provision
- Comment:
- Paper towels provided at hand sink. 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
- Critical: Handwashing Cleanser, Availabi
- Comment:
- Soap provided. VIOLATION CORRECTED during inspection.
- 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: Hot Water and Chemical
- Comment:
- Ecolab representative has converted high temperature dish machine to chemical sanitizing (apart for booster heater is on order-should be repaired next week). Machine is sanitizing at 50 ppm chlorine. VIOLATION CORRECTED. , ,
- 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
- Critical: Packaged and Unpackaged Food -
- Comment:
- No raw foods stored above ready to eat foods in any coolers. VIOLATION 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- All PHFs datemarked in all coolers. 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
- Critical: Responsibility of Permit Holde
- Comment:
- Spoke with staff
- General violation description:
- 2-201.11 - all relayed staff health policy to inspector. PIC stated that all employees have read and signed FDA health forms 1A & 1B. VIOLATION CORRECTED.
- Critical: Using a Handwashing Sink
- Comment:
- All items removed from hand sinks. VIOLATION CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
05/29/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- Observed improper air gap for prep sink used for lettuce, chicken and other food. Drain line goes into drain bowl. To prevent the possibility of backflow, air gap must be 2x the diameter of the drain pipe or at least 1 inch. This is a Priority (P) violation. WCHD will return to ensure this violation is corrected within 7 days.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Employee that prepares and cuts chicken when received states that they only use soap and water to clean sink after chicken is done being prepped. Chicken is brought in cold and prepped at prep sink then placed in container to be put in walk in cooler awaiting to be cooked. Sink and prep counter is then washed with soap and water. No sanitizer used per employee. Same sink is used to wash lettuce. Lettuce is prepared and washed in prep sink per employee. Food contact surfaces must be sanitized after cleaning. Use 50 - 100 ppm chlorine in prep sink and on prep surfaces after cleaning up after chicken and other items. This is a Priority (P) violation. WCHD will return to ensure this violation is corrected within 7 days.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Observed cooked rice at 68 F at 3:30 PM. A food employee indicted that the rice was prepared at 10 AM. Observed sausage gravy at 74 F in the Delfield XL 6000 stand-up reach-in cooler near the cook line. A food employee indicated that the sausage gravy was cooked in the morning and was also been placed in the cooler in the morning. Cooling must be achieved from 135 F to 70 F within 2 hours and from 70 F to 41 F within 4 hours. Cooling must be achieved within a total of 6 hours. Discard cooked rice and sausage gravy that has been improperly cooled. This is a Priority (P) violation. WCHD will return to ensure this violation is corrected within 7 days.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed can opener, slicer, peeler, strainer, pot and metal containers in storage, and knives in knife rack soiled with food debris. Clean and sanitize these items. Food contact surfaces must be clean and sanitized. This is a Priority Foundation (P) violation. WCHD will return to ensure this violation is corrected within 7 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels at prep area hand washing sink. Hand washing sinks must have paper towels at all times. Proper paper towels to this hand sink. This is a Priority Foundation (Pf) violation. WCHD will return to ensure this violation is corrected within 7 days.,
- 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 handsink kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no soap at hand washing sink at far cook line area by flat grill. Hand washing sinks must have soap at all times. Provide hand washing signs. This is a Priority Foundation (Pf) violation. WCHD will return to ensure this violation is corrected within 7 days.,
- 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- high temperature dishmachine
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Hot temperature sanitizing dishmachine final rinse is not reaching 160 F surface temperature/180 F water temperature. Measured rinse temperature with irreversible temperature indicator and waterproof thermometer (143.6 F). Until machine properly sanitizes, all dishes must be manually sanitized using 3-compartment sink. Repair. This is a Priority (P) violation. WCHD will return to ensure this violation is corrected within 7 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
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed raw carton of eggs stored on top of ready to eat tortillas and other ready to eat foods in 1 door tall cooler. Store raw eggs below and away from ready to eat foods. Correct immediately. Observed cracked eggs stored on same carton tray next to good eggs in 1 door cooler. Discard broken/cracked eggs to prevent contamination. This is a Priority (P) violation. WCHD will return to ensure this violation is corrected within 7 days.,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly date marked, Without date of consumption marking
- Corrections:
- Discard., Provide proper date marks as stated above.
- Comment:
- Several ready to eat, potentially hazardous foods in walk in cooler not datemarked: cut honeydew, sliced ham, salad dressings (Greek, gyro sauce, ranch), sliced tomatoes. Two items still in cooler after expiration date: marinara, rice pudding. Date properly with an expiration date (date of preparation plus 6 days). This is a Priority Foundation (Pf) violation. WCHD will return to ensure this violation is corrected within 7 days.,
- 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: Responsibility of Permit Holde
- Comment:
- Not all staff have adequate grasp of employee health policy. ALL staff must be uniformly educated on correct employee health policy. Educational material provided to PIC. This is a Priority (P) violation. WCHD will return to ensure this violation is corrected within 7 days.,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Observed bowl and food debris in front cook line hand sink by flat grill. Remove bowl from hand sink. Hand sinks must be used for hand washing only. Do not use for food, dump sink, or storage. This is a Priority Foundation (Pf) violation. WCHD will return to ensure this violation is corrected within 7 days.,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Cleaning of Plumbing Fixtures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed handles on prep sink very food encrusted. Clean handles of prep sink to prevent contamination. Plumbing fixtures must be clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Observed yellow cutting board deeply grooved. Discard or resurface. Cutting boards can not be deeply grooved.
- 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.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Observed bulk food containers like sugar not labeled. Label all bulk food containers with common name to prevent misuse and contamination.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed a couple of spatulas chipping discard. Observed Delfield tall reach in cooler with torn gaskets. Replace torn gaskets. Equipment must be maintained in good working order.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- Observed a broken threshold on the floor near the door of the walk-in freezer. Repair broken thresh hold.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/20/2015 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the cookline and front counter handsinks. Provide handwashing signs at both handsinks.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the milk cooler at front counter. Conspicuous thermometers must be provided. A thermometer was 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)
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed coats hung up on dry storage rack. Personal belongings must be stored in a designated area. Provide a coat rack.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
|
11/22/2014 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- hot water sanitizing dishmachine reaching 160 F final rinse temp. VIOLATION CORRECTED.
- 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
|
06/09/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink wait station
- Locations:
- Wait station Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at wait station hand washing sink. Dispenser has fallen off of wall. Replace., This is a Priority Foundation (Pf) violation. WCHD will return within 7 days to ensure violation is corrected., Soap provided. VIOLATION CORRECTED during inspection.
- 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- high temperature dishmachine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- Hot temperature sanitizing dishmachine final rinse is not reaching 160 F surface temperature/180 F water temperature. Measured rinse temperature with irreversible temperature indicator and waterproof thermometer (152 F). , This is a repeat Priority Foundation (PF) violation. WCHD will return within 7 days to ensure this violation is corrected. Risk Control Plan will be completed in lieu of an office consultation. Risk Control Plan completed during routine inspection., Until machine properly sanitizes, all dishes must be manually sanitized using 3-compartment sink. Obtain fully waterproof thermometer or irreversible temperature indicator to check sanitizing temperature of machine and check on a regular basis.,
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Lids of dry storage containers (rice, salt) 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.
|
06/02/2014 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- hot water sanitizing dishmachine reaching 160 F final rinse temp. VIOLATION CORRECTED.
- 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
|
11/25/2013 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- high temperature dishmachine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- Hot temperature sanitizing dishmachine final rinse is not reaching 160 F surface temperature/180 F water temperature. Measured rinse temperature with irreversible temperature indicator and waterproof thermometer (reached 107 F)., This is a Priority violation (P). Until machine properly sanitizes, all dishes must be manually sanitized using 3-compartment sink. WCHD will return within 7 days to ensure the machine has been repaired. ,
- 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
|
11/14/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- Wall(s) dish washing area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Mold on wall across from garbage disposal/overhead sprayer. 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.
|
05/08/2013 | Routine Inspection |
| No violation noted during this evaluation. | 11/15/2012 | Routine |
| No violation noted during this evaluation. | 05/23/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/09/2011 | Routine Inspection |
| No violation noted during this evaluation. | 04/28/2011 | Routine Inspection |
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