- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s) outsides of equipment microwave
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed the interior of the microwave in the back kitchen was soiled with food debris. Clean microwave and develop routine cleaning procedures.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall be maintained in good repair. Observed a loose handle on the domestic freezer in the back kitchen area. Repair/replace the loose handle.
- 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:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed a build up of soiled debris on the filters in the hood above the fryer and griddle. Develop routine cleaning procedures.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/13/2015 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- PHF datemarked. Risk control plan submitted. 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
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10/17/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at kitchen hand wash sink. Provide., 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared 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:
- Pre sliced ham, turkey and kitchen made dressing are not marked with an expiration date. Mark with expiration date of not more than 6 days after date of opening/preparation. ,
- 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 floors
- Locations:
- kitchen floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Kegs caps scattered on floor of walk-in cooler. 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.
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10/02/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared 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:
- Sliced ham and turkey not date marked. Mark with expiration date of not more than 7 days from opening date. , All PHFs are dated correctly. 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 Ceiling
- Locations:
- walk-in cooler(s) ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Residue on ceiling of walk-in cooler. Dust on compressor fans. 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.
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04/01/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- kitchen reach-in cooler(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:
- Raw fish stored above nacho cheese in reach-in cooler. Raw foods must be stored below ready-to-eat foods. Move raw animal foods to bottom shelf. Handout provided., Raw fish moved to bottom shelf. 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
|
10/21/2013 | Routine |
- 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 ITEMS SUCH AS BRILLO PADS, STEEL WOOL, AND EMPTY CAN STORED IN KITCHEN HAND WASH SINK. THE HAND WASH SINK MUST BE KEPT CLEAR AND ACCESSIBLE FOR HAND WASHING AT ALL TIMES. REMOVE ITEMS FROM THE HAND WASH SINK. CORRECTED AT TIME OF INSPECTION BY REMOVING ITEMS FROM THE HAND WASH SINK.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY POSTING A HAND WASHING SIGN AT THE KITCHEN HAND WASH SINK.
- 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.
|
11/14/2012 | Routine |
- Critical: Handwashing Sinks, Number
- Comment:
- NEW HANDSINK COMPLETE WITH HOT/COLD WATER IN KITCHEN HAS BEEN INSTALLED
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
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05/18/2012 | Follow-up |
- Critical: Handwashing Sinks, Number
- Items:
- Handwashing lavatories
- Locations:
- kitchen HANDSINK(S)
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- SEE COMMENTS FOR 6-301.12 PLEASE INSTALL WITHIN THIRTY DAYS IN CASE AN EXTENSION IS NEEDED, PLEASE CONTACT PAUL BARRY @ 734 727 7200 OR MAUREEN FRANKLIN @ 734 727 7441,
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Locations:
- bar (CONSUMPTION) ICE BIN
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- TWO LITER BOTTLE AND CAN OF SODA STORED IN ICE USED FOR DRINKS PLEASE DISCONTINUE THIS PRACTICE
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- bar HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DISPENSER OF THE FREE STANDING VARIETY AVAILABLE FOR USE BEHIND BAR NO SINK DEDICATED FOR HANDWASHING AVAILABLE FOR KITCHEN...THEREFORE, IT WAS AGREED TO INSTALL A SMALL ONE NEAR THE TWO COMPARTMENT IN THE KITCHEN TO COMPLY
- 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)
- Locations:
- OUTER OPENING(S) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- BACK DOOR PROPPED OPEN WITH CHUNK OF CONCRETE PLEASE KEEP CLOSED OR INSTALL TIGHT FITTING SCREEN DOOR TO HELP 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- bar SINGLE SERVICE ITEM(S)
- Problems:
- Without packaging/wrapping
- Corrections:
- Provide packaging/wrapping.
- Comment:
- PLEASE PROVIDE DISPENSER OR PURCHASE COVERED STRAWS
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
05/09/2012 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MKR CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
12/15/2011 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, THEN AIR DRY,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- bar HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE INSTALL DISPENSER OR PROVIDE ONE THAT ALLOWS FOR SANITARY DISPENSING AT BOTH THE BAR AND KITCHEN SINCE COOK HAS TO USE THE MEN'S RESTROOM PLEASE CONSIDER USE OF A FREE-STANDING ONE TO FACILITATE FREQUENT HANDWASHING AS REQUIRED
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Kitchenware and Tableware
- Items:
- Straw(s)
- Locations:
- bar SINGLE SERVICE ITEM(S)
- Problems:
- Stored jumbled
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- PLEASE PHASE OUT USE OF UNWRAPPED STRAWS
- 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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12/01/2011 | Routine Inspection |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system sewage treatment plant
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- EMPLOYEE STATES THAT DIRTY MOP WATER IS DUMPED INTO THE PARKING LOT STORM DRAIN. DIRTY MOP WATER MUST BE DISPOSED OF INTO THE SEWAGE SYSTEM AND MAY NOT BE DUMPED INTO A STORM DRAIN. DISCONTINUE PRACTICE OF DUMPING MOP WATER INTO THE STORM DRAIN. DUMP INTO THE MOP SINK OR TOILET. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH OWNER. MOP WATER WILL BE DUMPED INTO THE TOILETS.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Used common towel
- Corrections:
- Discontinue use.
- Comment:
- OBSERVED EMPLOYEE DRY HANDS WITH CLOTH TOWEL AFTER WASHING. PROPER HAND WASHING REQUIRES THE USE OF A SANITARY HAND WASHING PROVISION SUCH AS PAPER TOWEL. DISCONTINUE PRACTICE OF DRYING HANDS ON CLOTH TOWEL AFTER HAND WASHING. CORRECTED DURING INSPECTION. EMPLOYEE INSTRUCTED TO DRY HANDS ON THE PAPER TOWEL PROVIDED.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE COOK STATES THAT BURGERS ARE COOKED TO ORDER (INCLUDING RARE AND MEDIUM RARE) NO CONSUMER ADVISORY STATEMENT IS PRINTED ON THE MENUS WARNING CUSTOMERS OF THE RISKS ASSOCIATED WITH EATING RAW/UNDERCOOKED FOODS. WHEN UNDERCOOKED MEAT IS SERVED, A CONSUMER ADVISORY STATEMENT MUST BE PRESENT ON THE MENU WARNING CUSTOMERS OF POTENTIAL RISKS ASSOCIATED WITH EATING RAW/UNDERCOOKED MEATS. PROVIDE CONSUMER ADVISORY STATEMENT ON MENUS OR FULLY COOK ALL BURGERS. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE OWNER WHO STATES THAT ALL BURGERS ARE COOKED TO AT LEAST 155F.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- NO SANITIZE STEP IS PERFORMED ON UTENSILS AND WARES THAT ARE WASHED IN THE KITCHEN AT THE HAND WASH SINK. THE 3-COMPARTMENT SINK IS LOCATED AT THE BAR. ALL WARES MUST BE SANITIZED AFTER BEING WASHED AND RINSED. SANITIZE ALL WARES AS REQUIRED. CORRECTED DURING DISCUSSION WITH THE OWNER WHO STATES THAT ALL WARES ARE TO BE WASHED, RINSED, AND SANITIZED AT THE 3-COMPARTMENT SINK AT THE BAR. STAFF WAS INSTRUCTED NOT TO WASH WARES AT THE KITCHEN HAND WASH SINK.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
06/15/2011 | Routine Inspection |
- Critical:
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- food debris has accumulated in the drink dispenser holders. They must washed, rinsed and sanitized at the end of the day, everyday they are used. At the time of inspection they were washed, rinsed and sanitized and the violation was 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
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- food debris has accumulated in the drink dispenser holders. They must washed, rinsed and sanitized at the end of the day, everyday they are used. At the time of inspection they were washed, rinsed and sanitized and the violation was 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
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- Hood filters are soiled. Clean the hood filters to avoid possible food contamination and fire accidents.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- Hood filters are soiled. Clean the hood filters to avoid possible food contamination and fire accidents.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
|
12/14/2010 | Routine Inspection |
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- Clean the hood filters.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- Clean the hood filters.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- Clean the hood filters.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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06/15/2010 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED BY SCREENING FOR BIG 5 ILLNESSES, AND TRAINING IN HEALTH REQUIREMENTS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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01/12/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Quit-N-Time, 3353 Fort St., Wyandotte, MI 48192 »