- Critical: Time as a Public Health Contro
- Comment:
- An e-mail was received by David Pearson at the Wayne County Health Department containing written procedures for time as a public health control. Corrected.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
03/03/2015 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed at time of inspection raw fish stored over beer. Raw foods should not be stored over ready to eat food to prevent cross contamination. Corrected at time of inspection raw fish moved away from ready to eat food corrected.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed at time of inspection cooked chicken, open hotdog's, and soup that were missing date markers in reach in true cooler. Corrected at time of inspection date marks provided. 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Observed at time of inspection hot dogs sitting out under no temperature control. When asked Person in charge stated they hold them for three hours then discard them. Observed no time marks for placement or discard time. Written procedures were not provided at time of inspection. Time marks were provided at time of inspection. Correct by providing written procedures for food under time as a public health control. Correct immediately a follow up will occur in about 10 days. If written procedures are provided to David Pearson at the Wayne County Health Department a follow up will not have to occur. dpearson@waynecounty.com,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- Observed at time of inspection wet sanitizer cloths stored on counter tops and sanitizer in sanitizer buckets were not completely submerged in sanitizer solution. Wet sanitizer cloths shall be stored completely submerged in sanitizer solution to prevent the growth and spread of pathogens. Corrected at time of inspection more solution was added to bucket so cloths were submerged. Cloths on counter were removed for washing. 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
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02/18/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment reach-in freezer interior
- Locations:
- reach-in freezer(s) cookline
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE TRUE REACH IN FREEZER HAS FOOD PARTICLE DEBRIS BUILD UP ON BOTTOM SHELF. ALL EQUIPMENT SHALL BE CLEAN TO SIGHT AND TOUCH. CLEAN BOTTOM SHELF OF TRUE REACH IN FREEZER IMMEDIATELY.
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Cookline hot holding unit
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- GLASS CLEANER STORED NEXT TO FOOD AND HOT HOLDING UNIT AT COOKLINE. ALL CHEMICALS SHALL BE PROPERLY SEPARATED AND STORED. RELOCATE GLASS CLEANER BOTTLE IMMEDIATELY., CORRECTED-BOTTLE OF GLASS CLEANER RELOCATED TODAY.
- 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
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
|
08/13/2014 | Routine |
| No violation noted during this evaluation. | 02/17/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 34F AND THE HAM WAS AT 35.6 F. A PEBBLE WAS STUCK IN THE CONDENSER COIL AND WAS OBSTRUCTING THE FLOW. IT WAS REMOVED. 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: Sanitizing Solutions, Testing
- Comment:
- TEST STRIPS WERE PURCHASED AND THE VIOLATION HAD BEEN 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)
|
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:
- The 3 door in rail cooler was at 46f and the ham was at 46f, the shredded American cheese was at 47f. Potentially Hazardous Food shall be maintained under 41f or lower. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone (41f -135f) for more than 4 hours. Discard all the phf that are above 41f and stored for more than 4 hours in this cooler. some items were stored one ice trays like ranch dressing. Some of them are transferred to reach in cooler and meats were discarded. 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy Quart Ammonia Test Strips. A follow up inspection will be conducted with in 10 days.,
- 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)
|
08/20/2013 | Routine Inspection |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- THE DRAIN PIPES FROM THE 3 COMPARTMENT SINK(RINSE & SANITIZER COMPARTMENTS) AND THE DRAIN PIPE FROM THE ICE BIN WERE INSIDE THE FLOOR DRAIN. THERE SHOULD NOT BE ANY DIRECT CONNECTION BETWEEN THE FLOOR DRAIN AND THE EQUIPMENT DRAIN PIPES. RAISE THEM UP ABOVE THE FLOOR DRAIN PROVIDING AT LEAST 1 INCH AIR GAP BETWEEN THE END OF EQUIPMENT DRAIN AND THE TOP OF THE FLOOR DRAIN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- NOTICE SLIME INSIDE THE ICE MAKER. EMPTY THE ICE MACHINE, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT AND NON FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- 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
|
02/25/2013 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment slicer, Food-contact surface(s)
- Locations:
- Kitchen Area, bar Beverage gun heads and holders
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- AT THE BAR: POP GUN HEADS AND HOLDERS WITH SLIMY DEBRIS. KEEP CLEAN. CORRECTED BY CLEANING., BACK SIDE OF GUARD ON SLICER NOT PROPERLY CLEANED. CLEAN THOROUGHLY TO PREVENT FOOD DEBRIS CAUSING BACTERIAL GROWTH ON THE SLICER. CORRECTED AT INSPECTION BY CLEANING. REPEAT CRITICAL VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE KITCHEN FLOOR UNDER EQUIPMENT/ ALONG WALLS HAS BUILD UP OF DEBRIS. KEEP 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.
|
09/10/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment slicer
- Locations:
- Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BACK OF BLADE, AND BACK SIDE OF GUARD ON SLICER NOT PROPERLY CLEANED. CLEAN THOROUGHLY TO PREVENT FOOD DEBRIS CAUSING BACTERIAL GROWTH ON THE SLICER. CORRECTED AT INSPECTION BY CLEANING.
- 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)
- Locations:
- SANDWICH STATION prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SOUR CREAM AT 48-50F AND MIXED CHEESE AT 45F IN THE TOP OF THE COOLER, STORED ABOVE THE COLD RAIL. HOLD AT OR BELOW 41F IN THE COLD WELLS. CORRECTED BY DISPOSING OF THE SOUR CREAM, AND HOLDING THE CHEESE IN THE BOTTOM OF THE COOLER. ALL OTHER FOOD IN COOLER WAS AT/BELOW 41F.
- 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)
|
03/12/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Locations:
- Cooler/s Kitchen Area
- Comment:
- THE UPRIGHT COOLER AND FREEZER IN THE KITCHEN HAVE DUCT TAPE OVER DAMAGED DOOR HANDLES. REMOVE THE TAPE AND REPAIR THE HANDLES TO BE SMOOTH, DURABLE, EASILY CLEANABLE TO PREVENT CROSS CONTAMINATION FROM UNCLEAN TAPE ON HANDLES.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Handwashing Signage
- Items:
- Handwashing signage, Handwashing signage
- Locations:
- bar(s) men's restroom
- Problems:
- Not provided At hand sink, Not provided
- Corrections:
- provide, Provide.
- 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.
- Repairing
- Items:
- Physical facilities
- Locations:
- Kitchen Area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE MISSING COVING ON THE WALL BEHIND THE MAKE TABLE AND UNDER FIRE EXTINGUISHER. REPAIR THE PEELING CEILING OVER THE STORAGE AREA ABOVE THE FRYER.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- bar(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- COLANDER STORED IN BAR HAND SINK. KEEP ACCESSIBLE FOR HAND WASHING ONLY.
- 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)
|
09/13/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- stove
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- TACO MEAT HOT HELD AT 130F, AND BARBECUED CHICKEN AT 112F. *CORRECTED BY REHEATING TO 165F, AND TURNING UP THE STOVE HEAT TO HOLD AT 135F OR HIGHER.
- 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)
|
03/07/2011 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- STORE ICE SCOOP HANDLE OUT THE CONSUMABLE ICE ON WAITTRESS SIDE OF THE ICE BIN.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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09/21/2010 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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03/18/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE ( INTERIOR STAINLESS STEEL OVERHANG HAS BUILD UP OF REISDUE/MOLD WITH CONDENSATE DRIPPING OVER RESIDUE IN TO THE ICE) DISCARD ICE.....CLEAN AND SANITIZE INTERIOR.
- 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:
- CUT TOMATOES AT TOP OF REACH IN COOLER WERE RECORDED AT 60F.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. CUT/SLICED TOMATOES ARE CONSIDERED POTENTIALLY HAZARDOUS FOODS SINCE THE DEVELOPMENT OF THE HYBRID LOW ACID TOMATO. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON @ 734-727-7165 BY 9-29-09.
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- DISCONTINUE STORAGE OF COLANDER ON HANDWASH SINK......MAINTAIN ACCESSIBLE FOR USAGE AT ALL TIMES.
- 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)
|
09/22/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TURKEY AT 50F AT TOP OF REACH IN COOLER...MAINTAIN POTENTIA
- General violation description:
- 3-501.16 - LLY HAZARDOUS FOODS AT 41F OR BELOW
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TURKEY AT 50F AT TOP OF REACH IN COOLER...MAINTAIN POTENTIA
- General violation description:
- 3-501.16 - LLY HAZARDOUS FOODS AT 41F OR BELOW,
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- THAW POTENTIALLY HAZARDOUS FOODS SUCH AS COD ,UNDER COLD RUNNING WATER, IN COOLER, OR IN MICROWAVE.
- 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
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03/20/2009 | Routine Inspection |
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