- Critical: Time as a Public Health Contro
- Comment:
- An e-mail was received by David Pearson at the Wayne County Health Department containing written procedures for time as a public health control. Corrected.
- 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.
|
02/16/2015 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed at time of inspection chlorine sanitizer test strips provided. 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)
- Critical: Time as a Public Health Contro
- Comment:
- Observed at time of inspection pizza under time control is marked with time its placed out and time to be discarded. However no written procedures were provided. Correct immediately. Correct by providing written procedures stating the food under time control, and that it is to be marked with both the placement and discard times. Written procedures can be sent to David Pearson at the Wayne County Health Department. If written procedures are sent to David Pearson a follow up will not have to occur. Otherwise a follow up will occur in about 10 days. Dpearson@waynecounty.com This is a repeat violation fill out and submit risk control plan. If violation is not corrected at the next follow up an office consultation with associated fee may occur.
- 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.
|
11/12/2014 | Follow-up |
- 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:
- Observed at time of inspection cut salami and cooked noodles in reach in coolers were not provided with date marks. Salami was provided with a date mark. Noodles were discarded. 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: Restriction
- Items:
- Unnecessary toxic items
- Problems:
- Present in facility
- Corrections:
- Do not allow animals in restricted areas of facility. Remove.
- Comment:
- Observed at time of inspection wasp/hornet pesticide observed on chemical storage rack by hot water heater. Pesticide has not been approved for use in a food establishment. Pesticides that have not been approved for use in a food establishment can not be stored in the facility. Corrected at time of inspection pesticide removed from facility.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection sanitizer test kit for chlorine solution not provided. Correct by providing immedialty. A follow up will occur in about 10 days. If proof of perches of sanitizer test kit (picture of kit in the facility or receipt) is provided to David Pearson at the Wayne Count County Health Department a follow up will not have to occur. Dpearson@waynecounty.com,
- 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)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Observed at time of inspection cooked pepperoni pizza slices sitting out under no temperature control. No labels for placement or discard times were provided. No written procedures were provided. When time is used as a public health control the food must be labeled with both the time it was placed out and the time it is to be discarded. Written procedures that document the food to be placed out, how longed it stays out, and to provided discard and placement times for food. Correct immediately by labeling the time the food was placed out, the time to discard and providing written procedures. A follow up will occur in about 10 days.,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection inside of chest freezer lid is no longer attached to the lid itself. Insulation is completely exposed, gaskets are not attached to lid. Correct by repairing/replacing the cooler. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection fan guard has a build up of dust, racks in prep cooler have a build up of food residue on the them and filters in the hood have a thick black build up of dust and grease. Correct by cleaning at a frequency able to prevent the build up of dust, food and grease. A follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at e of inspection soiled sanitizer cloth hanging on shelf by hot water heater and on counter tops. Sanitizer cloth need to be stored clean and dry or completely submerged in sanitizer solution to prevent the growth and spread of pathogens. Corrected at time of inspection sanitizer cloths removed for cleaning. Corrected.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
10/27/2014 | Routine |
| No violation noted during this evaluation. | 11/01/2013 | Routine |
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- AT THE FRONT COUNTER THE DOUGH TRAYS WERE STORED BELOW 6 INCHES FROM THE FLOOR. STORE THE FOOD ITEMS ABOVE 6 INCHES AND COVER THEM TO AVOID POSSIBLE CONTAMINATION.
- 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
|
04/25/2012 | Routine Inspection |
- Critical: Characteristics
- Comment:
- A NEW FREEZER UNIT WAS PURCHASED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
|
05/18/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Single-service/use articles
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide safe, approved materials.
- Comment:
- THE FREEZER LID WAS DAMAGED AND THE INSULATION WAS FALLING. TO AVOID POSSIBLE CONTAMINATION REPLACE THE LID OF THE FREEZER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Characteristics
- Items:
- Single-service/use articles
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide safe, approved materials.
- Comment:
- THE FREEZER LID WAS DAMAGED AND THE INSULATION WAS FALLING. TO AVOID POSSIBLE CONTAMINATION REPLACE THE LID OF THE FREEZER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- THE COLESLAW CONTAINERS WERE NOT DATE MARKED. READY TO EAT, POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. AT THE TIME OF INSPECTION THEY WERE DATE MARKED AND THE VIOLATION WAS 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
- Flushing a Waste Retention Tan
- Items:
- Waste retention tank(s)
- Problems:
- Not flushed and drained
- Corrections:
- Flush and drain in sanitary manner.
- General violation description:
- 5-402.15 - A tank for liquid waste retention shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.
- Flushing a Waste Retention Tan
- Items:
- Waste retention tank(s)
- Problems:
- Not flushed and drained
- Corrections:
- Flush and drain in sanitary manner.
- Comment:
- , The drain was cleaned with a wire brush and was bleached.
- General violation description:
- 5-402.15 - A tank for liquid waste retention shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.
|
04/28/2011 | Routine Inspection |
- Critical: Demonstration of Knowledge
- Comment:
- THE MANAGER ON DUTY WAS KNOWLEDGEABLE OF WAREWASHING PROCEDURE, ILLNESS SYMPTOMS, THE BIG 5 ILLNESSES AND POTENTIALLY HAZARDOUS FOOD COOKING AND HOLDING TEMPERATURE REQUIREMENTS. VIOLATION CORRECTED.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Responsibility of Person in Ch
- Comment:
- MANAGER AND EMPLOYEES ARE FAMILIAR WITH REPORTABLE ILLNESS SYMPTOMS AND THE BIG 5 ILLNESSES. VIOLATION CORRECTED.
- 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.
|
06/22/2010 | Follow-up |
- Critical: Demonstration of Knowledge
- Comment:
- PERSON IN CHARGE WAS UNSURE OF MINIMUM COOK TEMPERATURES FOR MEATS, BIG 5 ILLNESSES, HOLDING TEMPERATURES FOR HOT AND COLD FOODS, OR WAREWASHING PROCEDURE. TRAIN MANAGER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS. ,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEE ON DUTY WAS NOT AWARE OF THE BIG 5 ILLNESSES OR REPORTABLE SYMPTOMS. TRAIN ALL EMPLOYEES ON THESE REQUIREMENTS. THIS IS A REPEAT CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. AN OFFICE CONSULTATION MAY BE SCHEDULED IF COMPLIANCE IS NOT GAINED. ,
- 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.
|
06/07/2010 | Follow-up |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE DOES NOT KNOW 3-COMPARTMENT SINK WARE WASHING PROCEDURE, ILLNESS SYMPTOMS/ILLNESSES THAT REQUIRE REPORTING THE PERSON IN CHARGE. POTENTIALLY HAZARDOUS FOOD HOLDING TEMPERATURE REQUIREMENTS, OR MINIMUM REQUIRED COOKING TEMPERATURES FOR MEATS. AN EMPLOYEE WHO IS KNOWLEDGEABLE ON FOOD SAFETY MUST BE PRESENT AT THE FACILITY AT ALL TIMES WHEN FOOD PREP OR SERVICE IS OCCURRING. TRAIN MANAGER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., ,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- MANAGER IS NOT FAMILIAR WITH THE BIG 5 ILLNESSES OR THE SYMPTOMS THAT MUST BE REPORTED. ALL EMPLOYEES MUST BE TRAINED ON ILLNESS REPORTING REQUIREMENTS. TRAIN ALL EMPLOYEES USING THE PROVIDED INFORMATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 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.
- Containers Identified with Com
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- LABEL CONTAINERS OF PARMESAN CHEESE, SALT, SUGAR AND AN OTHER FOODS THAT ARE NOT IMMEDIATELY RECOGNIZABLE WITH THE COMMON NAME OF THE FOOD.
- 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.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- not available
- Corrections:
- Make available at all times.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1. THE CEILING OF THE MICROWAVE OVEN IS COMPLETELY CORRODED/RUSTED. REPLACE THE MICROWAVE OVEN. 2. THE DOOR OF THE CHEST FREEZER IS COMPLETELY RUSTED ON THE EXTERIOR AND THE INTERIOR DOOR LINER IS MISSING EXPOSING DOOR INSULATION IS TO FOOD ITEMS. REPLACE THE DOOR OF THE CHEST FREEZER.
- 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 at restroom handsink Employee
- Locations:
- restroom
- Problems:
- Not provided
- Corrections:
- 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)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PROVIDE SCOOPS WITH HANDLES AND STORE WITH HANDLE EXTENDING OUT OF THE FOOD PRODUCTS FOR SUGAR, SALT, PAPRIKA, PARSLEY, BASIL. PARMESAN CHEESE.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not provided with
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REPAIR/REPLACE DAMAGED BACK SCREEN DOOR.
- 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
- Toilet Tissue, Availability
- Items:
- Toilet paper at toilet in restroom Employee
- Locations:
- restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
|
05/25/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN DUSTY FAN IN KITCHEN CLEAN DUSTY FILTERS ABOVE GRILL AREA CLEAN TOP SHELF ABOVE COOK LINE REACH IN COOLER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s) shelving
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- A. REPAIR. REPLACE OR RESURFACE RUSTY TOP LED TO 1 DOOR WHITE LIFT FREEZER. VERY RUSTY B. RESURFACE WOOD SHELVES WHERE PIZZA PANS ARE STORED AT FRONT COUNTER. SHELVE ARE SHIPPING BADLY CORRECT IMMEDIATELY
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not provided with
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- BY NEXT INSPECTION FIX BROKEN SCREEN DOOR TO PREVENT PEST ENTRY
- 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 AND USE CHLORINE TEST TRIPS TO BE USED AT 3 COMPARTMENT SINK
- 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)
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PROVIDE HOT WATER TO 3 COMPARTMENT SINK. HOT WATER WAS TURNED OFF DUE TO LEAK AT SINK. FIX LEAK AND TURN ON HOT WATER CORRECT IMMEDIATELY
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/20/2009 | Routine Inspection |
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