- Critical: Food-Contact Surfaces
- Comment:
- Corrected: Rectangular cutting board has been discarded. A new cutting board has been purchased.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Comment:
- Corrected: Observed paper towels at all hand washing sinks in the food establishment.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected: Observed milk at 41 F and cheesecake at 41 F in the fruit and dessert cooler. Observed rice at 40 F and a lettuce mixture at 41 F in the cold holding portion of the reach in cooler near the cook line.
- 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)
|
04/06/2015 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Multi use food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Observed a rectangular cutting board on top of the reach in cooler at the cook line that had deep dark colored gashes that were not easily cleanable. Repair or replace the cutting board. ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Each hand washing sink shall be provided with individual disposable towels. Observed hand washing sink near the cook line that did not have paper towels. Replace paper towels at hand sink near the cook line. ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed milk at 52 F and cheesecake at 55 F in the fruit and dessert cooler. Observed rice at 53 F and a lettuce mixture at 46 F in the cold holding portion of the reach in cooler near the cook line. Maintain all potentially hazardous cold food at 41 F or less. ,
- 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
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed dust on both ceiling vents. Observed dust on the lighting fixtures above the service line. Develop routine cleaning policies and procedures to keep the food establishment 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.
- Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- The premises shall be maintained free of insects, rodents, and other pests The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests. Observed multiple fruit flies near the juicer and juice station. Develop a method to control pests. Work with a licensed pest control company to eliminate pests.
- 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers holding food or food ingredients shall be identified with the common name of the food. Observed container of a green liquid inside the slushy machine. The container was not labeled. Label all containers that contain food or food ingredients with the common food name
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Do not meet requirements of rule
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- Equipment and equipment components shall be maintained in good repair. Observed a gap of approximately .5 inches because of missing rubber sealant strip at the door of the dessert and fruit cooler. Replace rubber sealant strip and eliminate the gap.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Observed plastic containers being used as serving utensils in the cold holding portion of the reach-in cooler near the cook line. Discontinue use of plastic containers as serving utensils. Use utensils that have handles to serve or portion food.
- 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
- 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 they are exposed to food, equipment, utensils, and single-use items. Observed a multiple light bulbs at the front service counter that were not shielded. Provide shielding or other approved protection for the light bulbs at the front service counter.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed soiled residues inside the black microwave and silver microwave. Observed a buildup of residue on the filters inside the hood above the cook line. Clean the ventilation filters in the hood above the cook line, the black microwave, and the silver microwave. Develop a cleaning routine to clean the ventilation filters in the hood above the cook line, the black microwave, and the silver microwave.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities must be maintained in good repair. Observed several missing wall tiles near the service line. Replace missing wall tiles.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/10/2015 | Routine |
- Critical: Cooling Methods
- Comment:
- CORRECTED: NO RICE WAS STORED IN WALK-IN AT TIME OF FOLLOW-UP. RICE HAD JUST BEEN COOKED. MANAGER STATED PROPER COOLING PROCEDURES AND STATED THAT THEY WOULD BE FOLLOWED.
- 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: When to Wash
- Comment:
- CORRECTED: OBSERVED EMPLOYEE AT COOK LINE CHANGING GLOVES WITHOUT FIRST WASHING HANDS. CORRECTED AT INSPECTION BY MANAGER EDUCATING EMPLOYEE ON WHEN TO WASH HANDS. OBSERVED EMPLOYEE THEN WASHING HIS HANDS BEFORE PUTTING GLOVES ON.
- 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
|
10/14/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED LARGE PAN OF RICE BEING STORED IN WALK-IN COOLER WITH LID ON IT. RICE MEASURED AT 47F. EMPLOYEE STATED THAT RICE WAS COOKED 9/16. USE PROPER COOLING METHODS, SUCH AS KEEPING THE LID OFF, STORING FOOD ONLY 2-3 INCHES DEEP IN PAN, USING SHALLOW PANS, USING METAL PANS, AND ALLOWING GOOD AIR FLOW BETWEEN PANS IN WALK-IN COOLER. THIS WILL HELP TO PREVENT BACTERIAL GROWTH THAT CAN CAUSE FOOD BORNE ILLNESS. COMPLETE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION AND FAX OR E-MAIL TO CONTACT INFORMATION PROVIDED AT INSPECTION. FAILURE TO CORRECT MAY RESULT IN FURTHER ENFORCEMENT ACTION WITH ASSOCIATED FEES.
- 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 Cleanser, Availabi
- Items:
- Soap at handsink front
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FRONT HAND SINK NEAR SMOOTHIE MACHINE HAD NO SOAP AVAILABLE. KEEP SOAP AVAILABLE AT ALL TIMES TO ENSURE PROPER EMPLOYEE HAND WASHING. CORRECTED AT INSPECTION BY MANAGER PROVIDING SOAP.
- 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)
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED #10 CAN OF EGGPLANT TO BE DENTED ON RIM. DISCARD DENTED CANS OR RETURN TO MANUFACTURER FOR CREDIT TO PREVENT FOOD BORNE ILLNESS FROM CONTAMINATED FOOD. KEEP DENTED CANS TO BE RETURNED TO MANUFACTURER IN A SEPARATE LOCATION FROM CANS THAT WILL BE SERVED AS FOOD. CORRECTED AT INSPECTION BY MANAGER DISCARDING CAN.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE CHANGING GLOVES TWICE WITHOUT WASHING HANDS BETWEEN CHANGES EITHER TIME. WASH HANDS EVERY TIME GLOVES ARE CHANGED, AS CONTAMINATED HANDS CAN CAUSE CONTAMINATION OF NEW GLOVES.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED ICE BIN SCOOP WITH HANDLE RESTING DIRECTLY ON ICE AT SERVICE LINE ICE BIN. KEEP HANDLE ABOVE ICE OR IN A CLEAN, PROTECTED LOCATION TO AVOID CONTAMINATION OF ICE BY HANDS. CORRECTED AT INSPECTION BY MANAGER MOVING SCOOP.
- 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
- Storage
- Items:
- Personal items
- Locations:
- Dry storage area shelf
- Problems:
- Improperly stored Laying on prep table or cooking equipment That is not cleaned and sanitized at least every 4 hours
- Corrections:
- Store as stated above.
- Comment:
- OBSERVED PAIR OF EMPLOYEE TENNIS SHOES ON SHELF BELOW COLD HOLDING UNIT AT SERVICE LINE. SHOES WERE IMMEDIATELY ADJACENT TO UNWRAPPED ROLLS OF PAPER TOWEL. REMOVE SHOES AND KEEP EMPLOYEE BELONGINGS WHERE THEY CANNOT CONTAMINATE FOOD. CORRECTED AT INSPECTION BY MANAGER REMOVING TENNIS SHOES.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
09/17/2014 | Routine |
- Critical: Cooling Methods
- Comment:
- RICE IN REACH-IN COOLER WAS HELD AT 40F. RICE IN WALK-IN COOLER WAS HELD AT 41F. STAFF DEMONSTRATED GOOD KNOWLEDGE OF PROPER COOLING PROCEDURES.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- THE HOMMUS IN THE REACH-IN COOLER AND IN THE WALK-IN COOLER WAS DATE-MARKED TO BE DISCARDED ON 3/25. EMPLOYEE STATED THAT THE HOMMUS WAS MADE TODAY (3/20/14).
- 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
|
03/20/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- A SMALL PAN OF RICE WAS IN THE TOP RAIL OF THE REACH-IN COOLER AT 74.7F. ANOTHER PAN OF RICE PILAF IN THE SAME COOLER WAS AT 52.7F. THE RICE IN THE FRONT DISPLAY COOLER WAS AT 45.2F. LARGE LEXAN CONTAINERS OF THE SAME TYPES OF RICE WERE IN THE WALK=IN COOLER WITH LIDS ON THEM. THE RICE THERE RANGED BETWEEN 80F-100F. THE MANAGER STATED THAT THE RICE HAD BEEN MADE RECENTLY, WITHIN AN HOUR. POTENTIALLY HAZARDOUS FOODS MUST BE COOLED QUICKLY (FROM 135F-70F IN 2 HOURS AND FROM 70F-41F IN ANOTHER 4 HOURS). SMALL REACH-IN COOLERS CANNOT EASILY HANDLE THE EXTRA HEAT WHEN TRYING TO COOL FOOD IN THOSE UNITS. THEY ARE GENERALLY NOT CAPABLE OF COOLING FOODS. WALK-IN COOLERS CAN MORE READILY HANDLE COOLING, BUT LARGE CONTAINERS WITH LIDS WILL NOT ALLOW RAPID COOLING. METHODS TO INCREASE COOLING CAPACITIES INCLUDE: -USING METAL PANS -KEEPING THE LIDS OFF -FILL PANS TO NO MORE THAN 2-4 INCHES DEEP -STIR FOODS REGULARLY -USE WALK-IN COOLER RATHER THAN PREP COOLER USE METHODS THAT ALLOW FOR RAPID COOLING OF FOOD.,
- 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: 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:
- THE HUMMOUS IS MADE EVERY 3 DAYS BUT DID NOT HAVE ANY DATE MARKINGS ON THE PORTIONED CONTAINERS IN THE PREP/SERVICE COOLER OR THE LARGER CONTAINERS. POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD MORE THAN 1 DAY MUST BE MARKED TO USE OR DISCARD WITHIN 7 DAYS. (DAY 1 IS THE DAY MADE). DATEMARK ALL CONTAINERS OF HUMMOUS AND ANY OTHER READY-TO-EAT FOODS HELD LONGER THAN 1 DAY.,
- 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
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- KETCHUP WAS STORED IN THE ORIGINAL CAN AFTER OPENING, WITH THE JAGGED EDGE LID STILL ATTACHED. FOOD CONTAINERS MUST BE SMOOTH AND EASILY CLEANABLE. AFTER OPENING, PUT ALL FOOD INTO SMOOTH, CLEANABLE PANS OR CONTAINERS.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s) outsides of equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE TOPS OF 5 GALLON FOOD CONTAINERS IN THE WALK-IN COOLER WERE DIRTY. NON-FOOD CONTACT SURFACES MUST BE KEPT CLEAN. CLEAN THESE CONTAINERS AND KEEP THEM 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- A PLASTIC CUP WAS USED AS A SCOOP FOR THE DRY RICE. TO PREVENT HAND CONTAMINATION OF FOOD, A SCOOP WITH A HANDLE, WITH THE HANDLE STORED OUT OF THE FOOD MUST BE USED. PROVIDE PROPER SCOOPS.
- 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
- Storage
- Items:
- Personal items
- Locations:
- Dry storage area shelf
- Problems:
- Improperly stored Laying on prep table or cooking equipment That is not cleaned and sanitized at least every 4 hours
- Corrections:
- Store as stated above.
- Comment:
- GYM SHOES WERE STORED ON TOP OF CONTAINERS OF VEGETABLE OIL. PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD, FOOD STORAGE, FOOD PREP, ETC. RELOCATE SHOES TO OFFICE OR OTHER DESIGNATED AREA.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
02/24/2014 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility room Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of properly drying wet mops when not in immediate use. This practice will help to reduce bacterial loading on the mop heads, as well as to minimize any objectionable odors.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Front Service Counter ceiling tiles
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace the improperly positioned ceiling tile to the overhead area adjacent to the kitchen grill. Simply keep all ceiling tiles properly in-place to provide a smooth and easily cleanable overhead surface. Clean prior to replacement.
- 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.
- Storage
- Items:
- Personal items
- Locations:
- Dry storage area shelf
- Problems:
- Improperly stored Laying on prep table or cooking equipment That is not cleaned and sanitized at least every 4 hours
- Corrections:
- Store as stated above.
- Comment:
- Discontinue storing employee shoes on lower shelfs or anywhere near the storage racks located in the dry storage hall UNLESS a specific & dedicated area is located BELOW & AWAY from any/all dry goods in storage.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
07/18/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- ceiling rear
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the overhead ceiling area(s) located within the rear kitchen area. See the ceiling area adjacent to the walk in cooler. Simply wash this area often as dusts & greases begin to accumulate on these overhead surfaces. Do this cleaning project OFF-HOURS when the absolute least amount of food product will be potentially exposed.
- 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.
- Designated Areas
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- food prep area
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing cell phones etc. directly on the cooler @ prep table. These personal items are to either be properly stored on-person, or in one general storage location that is below & away from any/all food related equipment or surfaces.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
01/14/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED PROPERLY 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)
- Hand Cleanser, Availabilty
- Comment:
- SOAP PROVIDED TO EACH HANDSINK.
- 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)
- Hand Drying Provision
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
08/22/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) CHICKEN, RICE, TOMATOES AT 49F AT COOKLINE PREP STATION COOLER 2) CHEESE CAKE SLICES AT 56F INSIDE FRONT DISPLAY COOLER
- 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)
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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07/18/2012 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- front serving line storage area
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- 3 BOTTLES OF WINDEX STORED WITH BEVERAGES AND SINGLE SERVICE ITEMS BENEATH DESSERT DISPLAY COOLER AT FRONT COUNTER., ALL CHEMICALS STORED AWAY FROM AND BELOW ALL EQUIPIMENT/UTENSILS.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Microwave oven(s) cookline
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Ice machine(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- PITCHER WITH MISSING HANDLE USED TO DISPENSE ICE FROM MACHINE - PROVIDE A SCOOP INORDER TO SAFELY DISPENSE ICE AND PREVENT CONTAMINATION FROM BARE HAND CONTACT.
- 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
- Sponges
- Items:
- Sponges
- Locations:
- Facility
- Problems:
- Used
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Cookline
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- FOOD DEBRIS OBSERVED INSIDE COOKLINE HANDSINK - SINK IS TO BE USED FOR HANDWASHING 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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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01/23/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) storage shelves
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) WALK-IN COOLER FLOOR SOILED 2) CEILING VENT SOILED ABOVE COOKLINE
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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07/14/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Front counter Beverage machine pop caps and spigots
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACES OF PREP STATION COOLER 2) EXTERIOR DOORS OF MICROWAVE OVENS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s)
- Problems:
- With accumulation of debris
- Corrections:
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- Dish washing Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Dish washing Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- Cookline
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Sponges
- Items:
- Sponges
- Locations:
- 3-compartment sink(s)
- Problems:
- Used
- 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:
- Front counter Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DRAIN LINE LEAKING AT FRONT COUNTER HANDSINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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01/14/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Front counter Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DRAIN LINE LEAKING AT FRONT COUNTER HANDWASHING SINK.
- 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:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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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07/30/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s) Kitchen Area
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- TWO BUS PANS OF GRAPE LEAVES AND LARGE CONTAINER OF FETA CHEESE OBSERVED STORED WITHOUT A CONSUME BY DATE INSIDE THE WALK-IN COOLER., POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK OR DISCARDED.
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- front & rear ventilation hood filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Containers Identified with Com
- Items:
- Food item(s)
- Locations:
- spice storage shelf Kitchen Area
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- NUMEROUS SPICES STORED IN UNLABELED CONTAINERS ON SHELF ABOVE KITCHEN PREP TABLE.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink faucet Kitchen Area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- LEAK AT BASE OF 3-COMPARTMENT SINK FAUCET WHEN WATER IS ACTIVATED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HANDWASHING SINK NO LONGER INACCESSIBLE FOR USE.
- 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)
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01/11/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Service area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed Ranch dressing @ 81*F in a recently opened 1 gallon container. "Refrigerate when opened." Correction made: Observed the Ranch dressing @ 41*F, having been rapidly cooled in ice and placed in the refrigerated cooler.
- 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)
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- at the mop sink Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOP HEAD STORED IN THE MOP BUCKET. CORRECTION MADE: OBSERVED THE WET MOP DRAPED OVER THE SQUEEZE CHAMBER TO QUICKEN DRYING TIME AND DECREASE THE GROWTH IN BACTERIA.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- Grill line Food Employee
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED A VISOR BEING WORN. CORRECTION MADE: OBSERVED A FULL COVER CAPS ARE WORN BY THE FOOD-HANDLERS.
- 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
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08/04/2009 | Routine Inspection |
- 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:
- (A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage
- General violation description:
- 2-201.11 - (2) Has an illness diagnosed by a HEALTH PRACTITIONER due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) ENTEROHEMORRHAGIC or SHIGA TOXIN-PRODUCING ESCHERICHIA COLI, or (e) Salmonella Typhi
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- at the mop sink Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOP HEAD STORED 0N THE FLOOR IN THE UTILITY SINK. CORRECTION MADE: OBSERVED THE WET MOP DRAPED THE MOP HEAD OVER THE SQUEEZE CHAMBER TO MAXIMIZE AIR-FLOW/DRYING TIME AND THEREBY MINIMIZING BACTERIA GROWTH.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- at the mop sink Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOP HEAD STORED 0N THE FLOOR IN THE UTILITY SINK. CORRECTION MADE: OBSERVED THE WET MOP DRAPED THE MOP HEAD OVER THE SQUEEZE CHAMBER TO MAXIMIZE AIR-FLOW/DRYING TIME AND THEREBY MINIMIZING BACTERIA GROWTH., , , OBSERVED THE FOOD EMPLOYEE NOT ANSWERING CORRECTLY THE NUMBER OF HOURS OF FEELING WELL A FOOD EMPLOYEE MUST EXPERIENCE BEFORE RETURNING TO WORK. THE NEEDED ANSWER IS 24 HOURS. THE PERSON IN CHARGE IS TO REVIEW THE SIGNS AND SYMPTOMS OF FOOD BORNE ILLNESS WITH THE FOOD EMPLOYEES
- General violation description:
- 6-501.16 - TO INCLUDE THE EMPLOYEES RESPONSIBILITY TO REPORT, INFORM, CALL THE P.I.C. WHEN EXPERIENCE ILLNESS OR BEING EXPOSED TO A PERSON ILL WITH A CONFIRM CASE OF THE BIG FIVE : NORO-VIRUS, SALMONELLA TYPHI, SHIGELLA, ESCHERICHIA COLI ("E-COLI"), HEPATITIS "A" VIRUS.
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02/09/2009 | Routine Inspection |
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