- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE PREP BINS IN THE COLD-HOLDING UNIT HAD SLICED TOMATOES AT 39 F. IN THE REACH-IN COOLER BELOW, FRANKFURTERS WERE AT 39 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)
- Handwashing Signage
- Comment:
- THE HAND WASH SIGNAGE IS NOW POSTED. VIOLATION 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.
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11/25/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Locations:
- at the cookline
- Comment:
- IN THE COLD HOLDING UNIT AT THE COOKLINE, THE PREP BIN HAD CUT TOMATOES AT 45 F. IN THE REACH-IN COOLER BELOW, FRANKFURTERS AND SLICED BEEF WERE AT 44 F. SERVICE UNIT TO KEEP ALL CONTENTS AT 41 F OR COLDER. UNTIL THEN, USE WEST WALL REACH-IN COOLER AS MUCH AS POSSIBLE. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY THAT THE COOLER HAS BEEN ADJUSTED OR SERVICED.,
- 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)
- Good Repair and Proper Adjustm
- Locations:
- Under 3-compartment sink
- Comment:
- THE DRAIN PIPING UNDER THE THREE COMPARTMENT SINK IS LEAKING. REPAIR THE PIPING.
- 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
- Locations:
- at the Hand wash sink(s)
- Comment:
- AT THE HAND WASH SINK ON THE WEST FACING WALL, THE HAND WASH SIGNAGE IS MISSING AND NEEDS TO BE REPLACED.,
- 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.
- Outer Openings, Protected
- Locations:
- at the Back Door
- Comment:
- THE BACK DOOR OF THE BUILDING HAS THE CLOSER MECHANISM DETACHED FROM THE DOOR FRAME. REPAIR DOOR SO THAT IT CLOSES AND LATCHES PROPERLY.
- 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
- Repairing
- Locations:
- in the utility room
- Comment:
- THE LIGHT BULB IN THE WATER HEATER ROOM IS MISSING. REPLACE THE BULB.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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11/11/2014 | Routine |
- Critical: Characteristics
- Comment:
- Commercial buckets are gone-all food stored in food safe containers. VIOLATION CORRECTED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
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11/05/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- reach-in cooler
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- Commercial 5 gallon paint/storage buckets used to store uncooked fries. These buckets are not safe for food use and may impart colors, odors, or tastes into food. Use only food grade bags/storage containers., This is a Priority (P) violation. WCHD will return within 10 days to ensure the violation is corrected.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
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11/01/2013 | Routine |
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