- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Hand washing sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap. Observed a hand washing sink in the back of the kitchen near the ware washing machine that did not have soap. Provide hand soap at all hand washing machines., Corrected: PIC provided soap at the hand washing sink near the ware washing machine.
- 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)
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be Easily cleanable
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a missing ceiling tile near the cook line. The ceiling tile was replaced with cardboard. Cardboard is not easily cleanable. Replace the cardboard with a ceiling tile that is easily cleanable.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food. Observed three light bulbs in the hood over the cook line that were not shielded or coated. Replace install light shields to protect the light bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
02/19/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 3 door reach in is holding PHFs under 41 F-ham 35 F, 35 F, mashed potatoes 33 F, apple pie 39 F, potatoes 39 F, beef 38 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/02/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 3 door reach in cooler is still not holding foods to internal temperatures of 41 F or less: raw chicken 45 F, liquid eggs 51 F, cooked egg 50 F, uncooked potato 52 F, 51 F. Violation is NOT corrected. WCHD will return within 7 days to ensure violation is corrected.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/15/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- 3-door reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 3 door reach in cooler is not holding Potentially Hazardous Foods (PHFs) to internal temperatures of 41 F or below: hash browns 55 F
- General violation description:
- 3-501.16 - raw hamburger 45 F, 47 F
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Employee handled ready to eat foods (chicken and cheese for a salad) with bare hands. Ready to eat foods must be handled using single service gloves, tongs, deli tissue, or other utensils., Employees washed hands and donned gloves upon seeing inspector. Inspector spoke with PIC and employees regarding bare hand contact with ready to eat foods. VIOLATION CORRECTED DURING INSPECTION.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- 3-door reach-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gaskets on all 3 doors of reach in cooler are broken
- General violation description:
- 4-501.11 - as a consequence, 2 of 3 doors do not seal closed, causing a rise in temperature. Replace door gaskets immediately!
|
08/21/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- kitchen wall(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Wall above steam table and small prep cooler has some food residue and has been blackened from steam. Clean/paint wall., Mold in floor drain below 3 compartment sink
- General violation description:
- 6-501.12 - wall below sink is also dirty. Clean.
|
02/11/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- RIC holding foods at 41 F or below-potatoes 41 F, tomatoes 41 F, cheese 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/05/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Reach in two door cooler is not holding potentially hazardous foods (PHFs) at internal temperatures of 41 F or below: peeled potatoes 54 F, cut hash browns 55 F, gravy 54 F, sausage 54 F, cheese 54 F. Repair unit. Keep PHFs below 41 F until unit is repaired., This is a Priority (P) violation. WCHD will return within 7 days to ensure this violation is corrected.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- kitchen wall(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Walls above steam table and small prep cooler are dirty with food residue. Clean and/or paint these walls.
- 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.
|
08/28/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- BOTH COOLERS HAVE BEEN REPLACED WITH NEW ONES AND FOODS THERE TESTED BELOW 41 F
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/05/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- grill POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A) SMALL RETARDER JUST NORTH OF GRILL FROSTED IN REACH -IN SECTION AND TURKEY, CORNED BEEF TESTED 54 - 58 F PLEASE PUT ALL ON TIME CHART OR IN OTHER COOLER(S) UNTIL ABLE TO HOLD 41 F OR LOWER B) SMALL WAIT STATION COOLER WITH MILK AT 44 F PLEASE FILL OUT AND SUBMIT RISK CONTROL PLAN FOR FOLLOW-UP,
- 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)
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- Facility SANITIZATION
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- SANITIZER BUCKET SOLUTION TESTED OVER 200 PPM CL2 PLEASE MAINTAIN 50 - 150 PPM CL2 AS DEMONSTRATED
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- Facility COOLING OF COOKED PHF'S
- Problems:
- Improperly
- Comment:
- PARTIALLY COOKED BACON, SALISBURY STEAK, PORK CHOPS STACKED SEVERAL DEEP IN LEXONS BACON WAS PLACED IN REACH IN COOLER COOLING HANDOUT PROVIDED PLEASE STRONGLY CONSIDER USE OF FREEZER FOR FIRST STEP SINCE THERE IS NO WALK IN COOLER ALSO, 135 F INTERNAL TEMPERATURE STARTS THE COOLING PROCESS
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
|
09/24/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- PIC WAS UNCLEAR ON HOW TO USE CHART AND TIMES, BUT TODAY WE WROTE THE BOARD IN PERMANENT BLACK INK LIKE A SPREADSHEET, AND HE WE USE A BLUE DRY ERASE MARKER EVERY DAY AS DISCUSSED FOR "WORKING SUPPLIES" OF PHF'S THAT ARE HELD OUT OF REFRIGERATION FOR CONVENIENCE
- 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:
- MACHINE TESTED 150 PPM CL2 IN FINAL RINSE
- 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: Separation, Packaging, & Segre
- Comment:
- RAW BURGER ON LOWEST PART OF REACH-IN COOLER, EGGS ALL STORED IN BACK REACH-IN ON BOTTOM
- 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
|
04/05/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- SLICED CHEESE ON PLATE OUT OF GRILL RETARDER AND CHART NOT IN PLACE YET PIC WAS UNCLEAR ON USE PLEASE CONSULT WITH OWNER'S BROTHER WHO USES A SIMILAR SYSTEM FOR WORKING SUPPLIES IN SOUTHGATE,
- 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:
- MACHINE NEEDS PROFESSIONAL REPAIR,
- 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: Separation, Packaging, & Segre
- Comment:
- EGGS OVER DICED HAM IN REACH-IN COOLER,
- 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
|
03/23/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- grill POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THREE TRAYS OF SHELL EGGS HELD IMMEDIATELY WEST OF GRILL AND SLICED TOMATOES AND SLICED CHEESE IN SMALL RETARDER JUST NORTH OF GRILL TESTED OVER 50 F PLEASE ALWAYS MAINTAIN ALL PHF'S AT 41 F OR LOWER FOOD IN LOWER SECTION OF RETARDER TESTED 36 F PLEASE KEEP IN MIND THAT STORING FOODS ABOVE THE TOP OF THE LEXON (AS WAS THE SLICED CHEESES) ON A PLATE DEFEATS THE PURPOSE OF COLD AIR BLOWING FROM BELOW ESPECIALLY WHEN THE RETARDER LID IS OPEN STRONGLY SUGGEST THE USE OF TIME AS A PUBLIC HEALTH CONTROL AS DISCUSSED FOR ALL WORKING SUPPLIES OF PHF'S LEFT MDA TOMATO HANDOUT AND COPY OF 3-501.19, ,
- 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
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- 0 PPM CL2 IN TWO TRIALS OF DISHMACHINE PLEASE SET UP THREE COMPARTMENT SINK FOR DIPPING ALL DISHWARE RUN THROUGH MACHINE FOR AT LEAST SEVEN SECONDS (50 - 150 PPM CL2) THEN AIR DRY AS USUAL UNTIL MACHINE IS 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
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- STAFF DICING ONIONS WITHOUT GLOVES SOME ARE NOT GRILLED, SOME ARE THEREFORE, ALWAYS WEAR GLOVES WHEN HANDLING, STAFF WASHED HANDS AND DONNED GLOVES
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- cooler(s) RAW OVER READY TO EAT (RTE) FOOD(S)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- SHELL EGGS STORED OVER COLESLAW AND LETTUCE IN REAR REACH-IN COOLER PLEASE REARRANGE SHELVING TO ALLOW FOR STORAGE OF SHELL EGGS ON LOWEST PART BELOW READY TO EAT FOODS TO HELP PREVENT CROSS-CONTAMINATION, ,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- grill wall(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- WAALS BEHIND THE STEAM TABLE AND THE BARE PIECE OF WOOD NEXT (EAST) OF IT ARE NOT EASILY CLEANABLE AS REQUIRED PLEASE PAINT OR RESURFACE OR PUT IN NEW "VINYL"
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- WAIT STAFF TOOK ALL FORKS, SPOONS AND KNIVES WITH GLOVES AND STACKED THEM HANDLES UP IN STYROFOAM CUPS
- 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.
|
03/12/2012 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED SEVERAL PAINT CANS STORED ON SHELF ABOVE BREAD. CHEMICALS/TOXINS MUST BE STORED BELOW AND AWAY FROM ALL FOOD AND FOOD ITEMS. MOVE PAINT OR BREAD TO PROTECT FOOD FROM CONTAMINATION. CORRECTED DURING INSPECTION BY MOVING THE BREAD RACK OUT FROM UNDER THE PAINT STORAGE SHELF.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. 50-100 PPM CHLORINE REQUIRED TO PROPERLY SANITIZE WARES. PROVIDE 50-100 PPM CHLORINE CORRECTED DURING INSPECTION BY REMOVING A BEND IN THE SANITIZER FEED LINE AND PRIMING THE SANITIZER PUMP. 100 PPM CHLORINE DETECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- OBSERVED PLASTIC SPOONS, FORKS, AND KNIVES STORED JUMBLED WITH MOUTH PORTIONS FACING VARIOUS DIRECTIONS. UTENSILS MUST BE STORED WITH HANDLES EXTENDED TO PREVENT HAND-CONTACT WITH THE MOUTH PORTIONS. REARRANGE PLASTIC WARE.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- NO LIGHT SHIELDS OBSERVED ON THE 3 LIGHTS IN THE VENTILATION HOOD. TO PROTECT FOOD AND EQUIPMENT FROM CONTAMINATION BY BROKEN GLASS, LIGHTS MUST BE SHIELDED. PROVIDE LIGHT SHIELDS OR SHATTER RESISTANT LIGHT BULBS FOR THE 3 LIGHTS IN THE VENTILATION HOOD.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- OBSERVED EMPLOYEE WASH HANDS AT THE 3-COMPARTMENT SINK. TO PROTECT EMPLOYEES' HANDS FROM CONTAMINATION, EMPLOYEES MUST WASH HANDS AT THE DESIGNATED HAND WASH SINKS AND NOT AT THE 3-COMPARTMENT SINK. TRAIN STAFF TO WASH HANDS AT THE DESIGNATED HAND WASH SINK.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
09/29/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED. CAN OPENER BLADE OBSERVED CLEAN.
- 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: Hot and cold holding
- Comment:
- CORRECTED BY STORING ALL EGGS UNDER REFRIGERATION AT 41F OR BELOW.
- 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: Separation, Packaging, & Segre
- Comment:
- CORRECTED. ALL RAW MEATS OBSERVED STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AND STORED SEPARATED ACCORDING TO REQUIRED COOKING TEMPERATURES.
- 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
|
04/26/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- UNABLE TO DETERMINE WHETHER THE VIOLATION HAS BEEN CORRECTED AT THE TIME OF THIS INSPECTION. THE CAN OPENER BLADE IS NOT PRESENT. WILL VERIFY CORRECTION AT A 2ND FOLLOW-UP INSPECTION TO BE CONDUCTED 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: Hot and cold holding
- Items:
- Cold food item(s)
- Comment:
- OBSERVED 7 CASES OF EGGS STORED IN THE BACK ROOM AT ROOM TEMPERATURE. 5 CASES OF EGGS WERE DELIVERED APPROXIMATELY 2 HOURS AGO ACCORDING TO THE DELIVERY INVOICE AND THE EGGS ARE OBSERVED AT APPROXIMATELY 56 DEGREES F. THE REMAINING 2 CASES WERE NOT DELIVERED TODAY AND THE EGGS ARE OBSERVED AT 54-56F. EMPLOYEES STATE THAT THE 2 OLDER CASES OF EGGS WERE REMOVED FROM THE COOLER WHEN THE FOOD DELIVERY WAS MADE TO MAKE ROOM IN THE COOLER FOR THE NEWLY RECEIVED FOODS. THERE DOES NOT APPEAR TO BE SUFFICIENT ROOM IN THE COOLER FOR 7 CASES OF EGGS. EGGS MUST BE STORED UNDER REFRIGERATION AT 45 DEGREES F OR BELOW. PLACE ALL CASES OF EGGS INTO THE COOLER. DO NOT STORE EGGS OUT AT ROOM TEMPERATURE. CORRECT IMMEDIATELY. 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: Responsibility of Person in Ch
- Comment:
- CORRECTED. EMPLOYEES HAVE BEEN TRAINED ON ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. EMPLOYEES HAVE SIGNED THE MDA ILLNESS REPORTING AGREEMENT AND THE ILLNESS REPORTING GUIDELINES POSTER HAS BEEN POSTED IN THE KITCHEN.
- 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: Separation, Packaging, & Segre
- Comment:
- NOT CORRECTED. OBSERVED RAW CHICKEN STORED ABOVE COOKED TURKEY AND ROAST BEEF IN THE PREP COOLER AND OBSERVED 3 TRAYS OF RAW EGGS STORED ABOVE LETTUCE IN THE 3-DOOR REACH-IN COOLER. STORE RAW MEAT AND EGGS BELOW AND AWAY FROM READY-TO-EAT FOODS. REARRANGE COOLERS TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION WITHIN 10 DAYS. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION.,
- 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
|
04/15/2011 | Follow-up/crit added |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF BLACK DEBRIS ON THE CAN OPENER BLADE. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE CAN OPENER BLADE NOW AND AFTER EACH USE. CORRECT IMMEDIATELY. 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF BLACK DEBRIS ON THE CAN OPENER BLADE. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE CAN OPENER BLADE NOW AND AFTER EACH USE. CORRECT IMMEDIATELY. 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: 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:
- PERSON IN CHARGE IS NOT KNOWLEDGEABLE ON THE BIG 5 ILLNESSES/ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. STAFF IS NOT TRAINED ON ILLNESS REPORTING REQUIREMENTS. THE PERSON IN CHARGE AND ALL STAFF MEMBERS MUST BE TRAINED ON THE BIG 5 ILLNESSES/ ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. TRAIN STAFF ON ILLNESS REPORTING REQUIREMENTS USING THE PROVIDED MATERIALS. CORRECT IMMEDIATELY. 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.
- 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:
- PERSON IN CHARGE IS NOT KNOWLEDGEABLE ON THE BIG 5 ILLNESSES/ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. STAFF IS NOT TRAINED ON ILLNESS REPORTING REQUIREMENTS. THE PERSON IN CHARGE AND ALL STAFF MEMBERS MUST BE TRAINED ON THE BIG 5 ILLNESSES/ ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. TRAIN STAFF ON ILLNESS REPORTING REQUIREMENTS USING THE PROVIDED MATERIALS. CORRECT IMMEDIATELY. 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.
- Critical: Separation, Packaging, & Segre
- 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:
- IN THE 3-DOOR REACH-IN COOLER OBSERVED RAW FISH, RAW PORK, AND RAW BEEF STORED ABOVE AND NEXT TO READY-TO-EAT FOODS SUCH AS COOKED POTATOES, COOKED BEANS, DELI MEATS, SOUPS, ETC. OBSERVED RAW CHICKEN STORED ABOVE BUTTER IN THE 1-DOOR PREP COOLER. ALL RAW MEATS MUST BE STORED SEPARATED FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. REARRANGE COOLERS WITH RAW MEATS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 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: Separation, Packaging, & Segre
- 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:
- IN THE 3-DOOR REACH-IN COOLER OBSERVED RAW FISH, RAW PORK, AND RAW BEEF STORED ABOVE AND NEXT TO READY-TO-EAT FOODS SUCH AS COOKED POTATOES, COOKED BEANS, DELI MEATS, SOUPS, ETC. OBSERVED RAW CHICKEN STORED ABOVE BUTTER IN THE 1-DOOR PREP COOLER. ALL RAW MEATS MUST BE STORED SEPARATED FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. REARRANGE COOLERS WITH RAW MEATS STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELDS OR SHATTER RESISTANT LIGHT BULBS ON THE 3 LIGHTS IN THE VENTILATION HOOD AND THE LIGHTS IN THE DRY STORAGE ROOM.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- PROVIDE SANITIZER SOLUTION FOR THE STORAGE OF WET WIPING CLOTHS. STORE WET WIPING CLOTHS COMPLETELY SUBMERGED IN THE SANITIZER SOLUTION BETWEEN EACH USE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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03/29/2011 | Routine Inspection |
- Critical:
- Comment:
- The operator bought a commercial, continental, 3 door reach in cooler. At the time of inspection it was at 46f and the ham was at 38f. The high temperature reading was because the manufacturer was testing the cooler. Violation had been corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Comment:
- The ice maker was cleaned, washed, rinsed and sanitized. Violation had been corrected.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- The ice maker was cleaned, washed, rinsed and sanitized. Violation had been corrected.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Comment:
- The operator bought a commercial, continental, 3 door reach in cooler. At the time of inspection it was at 46f and the ham was at 38f. The high temperature reading was because the manufacturer was testing the cooler. Violation had been corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/27/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door reach in cooler was at 55f and the bacon was at 61f and shredded potato was at 53f. Discard every potentially hazardous food item in this cooler if it is more than 41f and stored for more than 4 hours. Do not serve anything in this cooler to the public. A follow up inspection will be conducted with in 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:
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Mold started growing inside the ice maker. Empty the ice machine, wash, rinse and sanitize. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door reach in cooler was at 55f and the bacon was at 61f and shredded potato was at 53f. Discard every potentially hazardous food item in this cooler if it is more than 41f and stored for more than 4 hours. Do not serve anything in this cooler to the public. A follow up inspection will be conducted with in 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:
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Mold started growing inside the ice maker. Empty the ice machine, wash, rinse and sanitize. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Mold started growing inside the ice maker. Empty the ice machine, wash, rinse and sanitize. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door reach in cooler was at 55f and the bacon was at 61f and shredded potato was at 53f. Discard every potentially hazardous food item in this cooler if it is more than 41f and stored for more than 4 hours. Do not serve anything in this cooler to the public. A follow up inspection will be conducted with in 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)
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- No hot waster is coming in the kitchen hand wash sink. repair it immediately.
- 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.
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- No hot waster is coming in the kitchen hand wash sink. repair it immediately.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- No hot waster is coming in the kitchen hand wash sink. repair it immediately.
- 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.
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09/24/2010 | Routine Inspection |
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