- Critical: Potentially Hazardous Food (Ti
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
- 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
- Comment:
- WALL SURFACE CLEANED., CEILING VENTS CLEANED.
- 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.
- Floor Carpeting, Restrictions
- Comment:
- CARPET FLOOR MATS REMOVED.
- General violation description:
- 6-201.14 - (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under # (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method
- Repairing
- Comment:
- FLOORING REPLACED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Sponges, Use Limitation
- Comment:
- SPONGES DISCARDED.
- General violation description:
- 4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS STORED IN PROPERLY CONCENTRATED SANITIZING SOLUTION.
- 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
|
04/16/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) SOUR CREAM, BBQ SAUCE, HEAVY CREAM, RAW MEAT AT 48-50F INSIDE THE KITCHEN PREP ION COOLER - AMBIENT AIR TEMPERATURE 50F 2) SOUP ON KITCHEN COUNTER AT 72F,
- 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
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) MOLDY WALLS IN PREP AREA 2) CEILING VENT COVER IN UNISEX RESTROOM , ,
- 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.
- Floor Carpeting, Restrictions
- Items:
- Carpeting
- Locations:
- Unisex restroom
- Problems:
- Installed in Toilet room(s)
- Corrections:
- Remove carpet and provide smooth, durable, non-absorbent, easily cleanable, light in color flooring.
- Comment:
- CARPETED FLOOR MAT INSIDE UNISEX RESTROOM = PROVIDE SMOOTH MATS IF NECESSARY.,
- General violation description:
- 6-201.14 - (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under # (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- Dry storage area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MISSING FLOOR TILES IN DRY STORAGE AREA.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Sponges, Use Limitation
- Items:
- Sponges
- Problems:
- Used With cleaned and sanitized surface(s)
- Corrections:
- Discontinue use.
- General violation description:
- 4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hot water faucet handle dish area handsink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SEVERAL WET WIPING CLOTHS LAYING ON COUNTERS.,
- 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
|
03/27/2015 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed hand sink in kitchen bone dry. Employee preparing food. Employees must wash hands often in a hand sink and when reporting to work. Hand must be washed before glove use. Train employees on when to wash hands. Correct immediately. Corrected at time of inspection by education and by employees washing hands. Corrected
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Intensity
- Items:
- Lighting intensity
- Comment:
- Observed light burned out in storage room. Provide working lights in storage area to facilitate cleaning and prevent accidents. Correct immediately
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Sponges, Use Limitation
- Items:
- Sponges
- Problems:
- Used With cleaned and sanitized surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Manager states that sponge is used to clean and sanitize prep sink. Do NOT use sponges when sanitizing surfaces or as last method on food contact surfaces before food is placed on them. Discard or remove sponges. Correct immediately
- General violation description:
- 4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed urinal broken in unisex restroom. Fix urinal. Plumbing system must be maintained. Correct immediately
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/04/2014 | Routine |
| No violation noted during this evaluation. | 02/12/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED MILK AT 39 DEGREES IN 1 DOOR COOLER AT BAR, OBSERVED SOUPS AT 39 DEGREES IN 1 DOOR TALL COOLER. OBSERVED SAUSAGES AT 41 DEGREES IN 1 DOOR COOK LINE 2 DOOR COOLER. 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)
- Handwashing Signage
- Comment:
- OBSERVED HAND WASHING SIGN AT BACK 3 COMPARTMENT SINK DESIGNATED FOR HAND WASHING. CORRECTED
- 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.
- Insect Control Devices, Design
- Comment:
- OBSERVED NO FLY'S STRIPS STORED ABOVE FOOD AND UTENSILS. CORRECTED
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- Nonfood-Contact Surfaces
- Comment:
- OBSERVED DOMESTIC WOOD BLOCK KNIFE HOLDER REMOVED FROM ESTABLISHMENT. CORRECTED
- 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.
|
08/29/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A. OBSERVED MILK AND CREAMERS AT 45 - 46 DEGREES IN 1 DOOR SMALL REACH IN COOLER AT BAR. B. OBSERVED MILK AND OTHER POTENTIALLY HAZARDOUS FOOD AT 48 DEGREES IN LOWER LEVEL OF 2 DOOR LINE PREP COOLER. DISCARD ALL POTENTIALLY HAZARDOUS FOODS IN COOLER. C. OBSERVED 3 CONTAINERS OF SOUP AT 48 DEGREES IN 1 DOOR COOK LINE DISPLAY COOLER. DISCARD. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND WASHING SIGN AT BACK 3 COMPARTMENT SINK DESIGNATED TO BE USED TO WASH HANDS. PROVIDE HAND SIGN AT THIS SINK. CORRECT IMMEDIATELY,
- 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.
- Insect Control Devices, Design
- Items:
- Insect control device(s)
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- OBSERVED 10 FLY STRIPS LOCATED ABOVE FOOD AND UTENSILS THROUGHOUT ESTABLISHMENT. REMOVE AND RELOCATE FLY STRIPS AWAY FROM FOOD, FOOD PREP AREAS AND UTENSILS. CORRECT IMMEDIATELY,
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- OBSERVED DOMESTIC WOOD KNIFE STORAGE BLOCK. THIS ITEMS IS NOT APPROVED AS IT IS NOT CLEANABLE INSIDE WHERE BLADES AREA. PROVIDE COMMERCIAL KNIFE STORAGE RACK THAT IS EASILY CLEANABLE. NON FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. 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.
|
08/08/2013 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- OBSERVED 100 PPM CHLORINE USED TO SANITIZE FOOD CONTACT SURFACES. CORRECTED
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Cleaning Procedure
- Comment:
- OBSERVED PROPER HAND WASHING IN A HAND SINK. CORRECTED
- 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: Conditions of Use
- Comment:
- OBSERVED NO UNAPPROVED PEST SPRAYS IN ESTABLISHMENT. CORRECTED
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Cooling Methods
- Comment:
- OBSERVED SHALLOW PANS USED TO COOL SOUPS. CORRECTED
- 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
- Critical: Handwashing Sinks
- Comment:
- OBSERVED SOAP AND PAPER TOWELS AT BACK 3 COMPARTMENT SINK USED FOR HAND WASHING. CORRECTED
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Manual and Mechanical Warewash
- Comment:
- OBSERVED 3 COMPARTMENT SINK SET UP CORRECTLY. 100 PPM CHLORINE AT 3 RD COMPARTMENT. CORRECTED
- 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
- Critical: Packaged and Unpackaged Food -
- Comment:
- OBSERVED NO CROSS CONTAMINATION IN COOLERS OR FREEZERS. RAW BEEF STACKED ABOVE RAW CHICKEN. ALL READY TO EAT ITEMS STORED ABOVE RAW ANIMAL PRODUCTS. CORRECTED
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Preventing Contamination from
- Comment:
- OBSERVED GLOVES WORN WHEN PREPARING FOOD. CORRECTED
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- OBSERVED SOUPS DATE MARKED. 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: Sanitizing Solutions, Testing
- Comment:
- OBSERVED CHLORINE TEST STRIPS. 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: Using a Handwashing Sink
- Comment:
- OBSERVED ALL HAND WASHING SINKS FULLY ACCESSIBLE. CORRECTED
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: Where to Wash
- Comment:
- OBSERVED HAND SINK BEING USED TO WASH HANDS. CORRECTED
- 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)
- Effectiveness
- Comment:
- OBSERVED HAIR NETS WORN WHEN PREPARING FOOD. CORRECTED
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Thawing
- Comment:
- OBSERVED NO FOOD THAWING ON COUNTER. CORRECTED
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Comment:
- OBSERVED WET RAGS STORED IN 50 - 100 PPM CHLORINE IN BETWEEN USE. 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
|
02/28/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- MANAGER STATES THEY USE AWESOME CLEANER TO SANITIZE FOOD CONTACT SURFACES. AFTER CLEANING, FOOD CONTACT SURFACES MUST BE SANITIZED WITH IODINE, CHLORINE, QUATERNARY AMMONIUM OR APPROVED SANITIZER. USE SANITIZER AFTER CLEANING FOOD CONTACT SURFACES. CORRECT IMMEDIATELY,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- EMPLOYEE OBSERVED WASHING HANDS IN PREP SINK FOR LESS THAN 20 SECONDS WITH JUST WATER. EMPLOYEES MUST WASH HANDS FOR AT LEAST 20 SECONDS WITH SOAP AND WATER THEN DRY HANDS IN A HAND SINK. TRAIN EMPLOYEES THE PROPER CLEANING PROCEDURE TO HELP PREVENT FOOD BORNE ILLNESS. CORRECT IMMEDIATELY,
- 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: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- OBSERVED 2 SURE SHOT PEST SPRAYS IN ESTABLISHMENT. DISCARD OR REMOVE FROM FACULTY. NOT APPROVED TO BE USED IN A FOOD SERVICE ESTABLISHMENT. PROVIDE COMMERCIAL PEST SPRAYS OR WORK WITH A PEST CONTROL COMPANY IF PROBLEM OCCURS. CORRECT IMMEDIATELY.,
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Stock pot
- Corrections:
- Utilize long, shallow pans.
- Comment:
- OBSERVED 2 SOUPS AND A CHICKEN DISH COOLED IN LARGE METAL COVERED CONTAINERS. USE ICE PADDLES, ICE BATHS, SHALLOW PANS OR COMBINATION OF METHODS TO COOL ITEMS. DO NOT COVER FULLY IN COOLERS WHEN COOLING. FOOD MUST BE COOLED FROM 135 DEGREES TO 70 DEGREES IN TWO HOURS OR LESS AND FROM 70 DEGREES TO 41 DEGREES OR LESS IN 4 HOURS OR LESS. CORRECT IMMEDIATELY,
- 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
- Critical: Handwashing Sinks
- Items:
- Handwashing sink(s)
- Problems:
- Not provided In prep area Downstairs
- Corrections:
- Provide hand sink in same room as food handling.
- Comment:
- OBSERVED NO HAND SINK IN PREP ROOM WHERE SAUSAGE MAKER IS. HAND SINKS MUST BE CONVENIENTLY LOCATED FOR EASE OF USE BY EMPLOYEES. PROVIDE HAND SINK IN THIS AREA OR TEMPORARY PROVIDE SOAP, HAND SIGN AND PAPER TOWELS TO UNUSED 3 COMPARTMENT SINK IN THIS AREA UNTIL PLANS ARE SUBMITTED AND APPROVED BY THE WCHD PLAN REVIEW DEPARTMENT. CORRECT IMMEDIATELY,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- MANAGER DID NOT KNOW HOW TO SET UP 3 COMPARTMENT SINK. OBSERVED 0 PPM CHLORINE IN 3RD COMPARTMENT OF 3 COMPARTMENT SINK. EMPLOYEES MUST WASH, RINSE, SANITIZE WITH 50 - 100 PPM CHLORINE THEN AIR DRY UTENSILS. MANAGER WAS TRAINED HOW TO USE 3 COMPARTMENT SINK. ALL UTENSILS MUST BE SANITIZED AFTER WASHING. CORRECT IMMEDIATELY,
- 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
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- A. OBSERVED RAW GROUND BEEF STORED OVER SOUPS AND BUTTER IN LINE 1 DOOR TALL REACH IN COOLER. TO AVOID CROSS CONTAMINATION STORE ALL RAW BEEF BELOW AND AWAY FROM READY TO EAT FOODS AND SOUPS. RELOCATE BEEF TO BOTTOM SHELVES. B. OBSERVED FROZEN RAW BEEF AND CHICKEN STORED IN UNMARKED PLASTIC BAGS IN 1 DOOR LINE FREEZER MIXED TOGETHER AND ABOVE FROZEN READY TO EAT ITEM. STORE RAW BEEF ABOVE RAW CHICKEN IN FREEZER AND THESE ITEMS ABOVE READY TO EAT ITEMS. CORRECT IMMEDIATELY CORRECT IMMEDIATELY,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEES TOUCHING READY TO EAT ONIONS AND OTHER FOODS WITH BARE HANDS. EMPLOYEES MUST USE GLOVES, TONGS, OR DELI TISSUE WHEN TOUCHING READY TO EAT FOODS. USE TONGS, GLOVES, OR DELI TISSUE FOR READY TO EAT ITEMS. CORRECT IMMEDIATELY,
- 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: 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 NO DATE MARKING. OBSERVED HOMEMADE SOUPS AND OPEN FET CONTAINER NOT DATE MARKED. ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS PREPARED AND HELD FOR OVER 24 HOURS MUST BE DATE MARKED FOR 7 DAYS. EXAMPLE 02/14- 02/20. USE 6 DAYS IN BETWEEN, CORRECT IMMEDIATELY ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED CHLORINE TEST STRIPS PURPLE AND WATER DAMAGED. PROVIDE UNDAMAGED CHLORINE TEST STRIPS TO MEASURE SANITATION LEVEL OF 3 COMPARTMENT SINK, SPRAY BOTTLE, AND RAG BUCKETS. CORRECT IMMEDIATELY,
- 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: 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 2 PAN LIDS IN HAND SINK ON COOK LINE. HAND SINKS MUST BE FULLY ACCESSIBLE AT ALL TIMES. DO NOT STORE ITEMS IN OR IN FRONT OF HAND SINK. CORRECT IMMEDIATELY,
- 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)
- Critical: Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In prep sink
- Corrections:
- Wash hands in a handwashing sink only.
- Comment:
- OBSERVED EMPLOYEE WASHING HANDS IN THE PRE SINK ON COOK LINE. HANDS MUST BE WASHED IN A HAND SINK. TRAIN EMPLOYEES TO USE HAND SINKS TO WASH HANDS. CORRECT IMMEDIATELY,
- 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)
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED EMPLOYEES ON COOK LINE NOT WEARING A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET. CORRECT IMMEDIATELY,
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- OBSERVED DOMESTIC WOOD KNIFE STORAGE BLOCK. THIS ITEMS IS NOT APPROVED AS IT IS NOT CLEANABLE INSIDE WHERE BLADES AREA. PROVIDE COMMERCIAL KNIFE STORAGE RACK THAT IS EASILY CLEANABLE. NON FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. OBSERVED ALLUMNUM FOIL AND PLASTIC SHEETS USED TO LINE SHELVES. DO NOT USE ALUMINUM FOIL OR PLASTIC SHEETS TO LINE SHELVES. NOT SMOOTH AND EASILY CLEANABLE. 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED GIANT SLAB OF BEEF RIBS THAWING ON PREP TABLE. THAW POTENTIALLY HAZARDOUS FOOD IN COOLER, SUBMERGED UNDER COLD RUNNING WATER OR AS PART OF THE COOKING PROCESS. CORRECT IMMEDIATELY,
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WET RAGS ON COUNTER TOPS. STORE IN USE WET RAGS IN 50 - 100 PPM CHLORINE IN BETWEEN USE TO PREVENT MILDEWING AND MICROORGANISM GROWTH ON RAGS. CORRECT IMMEDIATELY,
- 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
|
02/14/2013 | Routine |
| No violation noted during this evaluation. | 08/28/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed flies in front and rear kitchens. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed 2 broken drain plugs for the 3 compartment sink. Plumbing must be maintained. Replace with 2 new drain plugs that seal properly.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on walls in baking room. Clean walls to sight and touch.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Wall(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Observed unpainted walls and peeling paint on walls in baking room. Clean and paint these walls to provide a smooth and easily cleanable surface.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Defrost the reach-in cooler behind the front counter to remove ice build-up and replace loose and missing caulk in exhaust hood above cooking equipment. Remove paper towels in exhaust hood used to soak up grease.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a handwashing sign for the front counter handsink.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shields in the rear food preparation rooms. Install light shields in these rooms.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed rear side door propped open. Keep door closed or install a screen door to prevent entry of insects and rodents.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a conspicuous thermometer in the milk cooler behind the front counter.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
08/15/2012 | Routine |
| No violation noted during this evaluation. | 03/13/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed wood food prep table with chipped surface near bread oven. Food contact equipment must be smooth and easily cleanable. Replace with a stainless steel table.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Install a light shield above the Inferno oven.
- 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
- Pressure
- Items:
- Water under pressure
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient water pressure to meet demand of use.
- Comment:
- The 3 compartment sink has low water pressure. Repair the sink to provide hot and cold water under pressure.
- General violation description:
- 5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- An Inferno 2 door oven has been installed to cook lamb and a Blodgett oven has been installed to bake bread. These ovens are not vented to the outside. Ovens must be properly vented. The Hamtramck Building Department will be contacted regarding this matter.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
- When Plans Are Required
- Items:
- Plan(s)
- Problems:
- Not submitted for approval before
- Corrections:
- Submit plans for approval prior to continuation of work.
- Comment:
- Inferno and Blodgett ovens were installed without prior plan review approval. Submit a small plan review packet regarding these ovens. Do not use ovens until plans are approved.
- General violation description:
- 8-201.11 - A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: (A) The construction of a food establishment
|
02/22/2012 | Routine Inspection |
| No violation noted during this evaluation. | 08/22/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed flies in the 3 compartment sink. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed missing drain plug for the 3 compartment sink. Plumbing must be maintained. Provide an approved drain plug.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed no chlorine available for sanitizing in the 3 compartment sink. Provide a sanitizing rinse of 50-100 ppm of chlorine in the 3 compartment sink.
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Replace the wet chlorine test kit with a new test kit.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Provide new thermometers for the Beverage Air coolers in kitchen and dishroom.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a metal stem thermometer that measures from 0 degrees F up to 220 degrees F.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for dishroom and restroom handsinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Replace missing light shields in the kitchen.
- 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
|
08/12/2011 | Routine Inspection |
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