Subway #22959, 35427 Goddard, Romulus, MI 48174 - inspection findings and violations

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Business Info

Restaurant name: SUBWAY #22959
Address: 35427 Goddard, Romulus, MI 48174
Permit #: 047040
Non-smoking facility: No
Last inspection: 06/01/2015
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Inspection findings

Inspection date

Type
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    There is soap and a new soap dispenser at the back handwash sink. Corrected.
    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)
 06/01/2015Follow-up
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink back
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    No soap was available at the back handwash sink. Keep soap available at all times. Correct immediately, this is a repeat violation. Revisit within 10 days.,
    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: 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:
    Today there was a bag of banana peppers and paper towels in the back handwash sink. Discontinue using the handwash sink for food preparation immediately. Handwash sink was cleared at time of inspection. Corrected today.
    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)
  • Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    One employee did not have a hair restraint on today and the other had a visor. Visors do not cover hair, provide proper hair restraints by next inspection, recheck in 6 months, next routine.
    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:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    The walls of the walk in cooler are soiled today, clean regularly, recheck in 6 months, next routine inspection.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not provided with Screening that is sixteen mesh to the inch or greater
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    The back door is propped open today, the pic stated that there is something wrong with the hvac unit. Keep door closed at all times or provide screening for doors. Correct by next inspection, recheck in 6 months. Keep doors closed 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
 04/20/2015Routine
  • Critical: Equipment Food-Contact Surface
    Comment:
    CORRECTED. THE ICE MAKING PARTS OF THE ICE MACHINE HAVE BEEN CLEANED AS REQUIRED.
    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
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    CORRECTED. FREE STANDING LIQUID HAND SOAP DISPENSER PROVIDED.
    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: Using a Handwashing Sink
    Comment:
    CORRECTED. HAND WASH SINK OBSERVED CLEAN. PIC STATES THAT THE HAND SINK IS NOT USED FOR CULINARY PURPOSES.
    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: Warewashing Equipment, Determi
    Comment:
    CORRECTED. QUAT TEST STRIPS USED BY EMPLOYEES TO MONITOR THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK. QUAT OBSERVED AT 400 PPM TODAY.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
 05/08/2014Follow-up
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) and utensil(s) ice bin(s) in ice machine
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    PINK, BROWN AND BLACK MOLD-LIKE GROWTH OBSERVED ON THE ICE MAKING PARTS IN THE ICE MACHINE ABOVE THE SODA FOUNTAIN MACHINE. CLEAN THE ICE MACHINE AS SPECIFIED IN THE MANUFACTURER'S INSTRUCTIONS. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
    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
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink back
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE SOAP DISPENSER FOR THE BACK HAND WASH SINK IS DETACHED FROM THE WALL. PROVIDE SOAP FOR HAND WASHING AT THE BACK HAND SINK BY REATTACHING THE DISPENSER OR PROVIDING A STAND ALONE SOAP PUMP DISPENSER OR BAR OF SOAP. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
    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: Manual and Mechanical Warewash
    Items:
    Quaternary ammonia solution
    Problems:
    Not immersed in A concentration specified on manufacturers label
    Corrections:
    provide
    Comment:
    QUAT SANITIZER SOLUTION AT THE 3-COMPARTMENT SINK OBSERVED TO BE AT A CONCENTRATION GREATER THAN 400 PPM. THE MANUFACTURER'S LABEL SPECIFIES THAT THE SOLUTION MUST BE AT 150-400 PPM. DILUTE THE SOLUTION TO 150-400 PPM QUAT. CORRECTED AT TIME OF INSPECTION BY DILUTING THE SOLUTION TO APPROXIMATELY 200 PPM QUAT BY ADDING WATER. ADJUST THE DISPENSER TO DISPENSE THE APPROPRIATE CONCENTRATION OF SANITIZER.
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    BACK HAND WASH SINK OBSERVED WITH ICE CUBES, PEPPER RINGS, AND BLACK OLIVES IN THE SINK BASIN. HAND WASH SINKS MUST BE CLEAN AND ACCESSIBLE FOR HAND WASHING AT ALL TIMES. HAND WASH SINKS MAY NOT BE USED FOR ANY PURPOSE OTHER THAN HAND WASHING. CLEAN THE BACK HAND WASH SINK. DISCONTINUE USING THE SINK FOR DUMPING/DRAINING. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
    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: Warewashing Equipment, Determi
    Items:
    Sanitizer test kit
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    QUAT TEST STRIPS ARE PROVIDED BUT ARE NOT USED TO MONITOR THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK. TRAIN STAFF ON THE USE OF SANITIZER TEST STRIPS. USE THE TEST STRIPS EACH DAY TO MONITOR THE SANITIZER CONCENTRATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Equipment and Utensils, Air-Dr
    Items:
    Clean equipment and utensil(s) pots/pans
    Problems:
    Stored/stacked wet
    Corrections:
    Completely air dry all items prior to storage/use.
    Comment:
    WARES OBSERVED STACKED WHILE STILL WET AT THE 3-COMPARTMENT SINK. ALLOW WARES TO AIR DRY COMPLETELY BEFORE STACKING.
    General violation description:
    4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
 04/25/2014Routine
  • Pressure
    Items:
    Water under pressure
    Locations:
    front handsink
    Problems:
    Insufficient to meet demands
    Corrections:
    Provide sufficient water pressure to meet demand of use.
    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)
 04/11/2012Routine Inspection
No violation noted during this evaluation. 03/18/2011Routine Inspection
No violation noted during this evaluation. 05/05/2010Routine Inspection
No violation noted during this evaluation. 11/05/2009Routine Inspection
  • Critical:
    Items:
    Cold food item(s)
    Locations:
    prep line
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CHOPPED STEAK & CHICKEN (2 TYPES) IN PAPER TRAYS MEASURING AN INTERNAL TEMPERATURE OF 48 F, 49 F, AND 50 F RESPECTIVELY. FOOD MUST HOLD INTERNAL TEMPERATURE OF 41 F OR LESS. , THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE VIOLATION IS CORRECTED.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    prep line
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CHOPPED STEAK & CHICKEN (2 TYPES) IN PAPER TRAYS MEASURING AN INTERNAL TEMPERATURE OF 48 F, 49 F, AND 50 F RESPECTIVELY. FOOD MUST HOLD INTERNAL TEMPERATURE OF 41 F OR LESS. , THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE VIOLATION IS CORRECTED.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 05/12/2009Routine Inspection
  • Items:
    Refuse storage area(s)/enclosures
    Locations:
    Dumpster enclosure
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    TRASH ON GROUND AROUND DUMPSTER. CLEAN AREA REGULARLY.
    General violation description:
    5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
  • Items:
    Refuse storage area(s)/enclosures
    Locations:
    Dumpster enclosure
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    TRASH ON GROUND AROUND DUMPSTER. CLEAN AREA REGULARLY.
    General violation description:
    5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
  • Maintaining Refuse Areas/Enclo
    Items:
    Refuse storage area(s)/enclosures
    Locations:
    Dumpster enclosure
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    TRASH ON GROUND AROUND DUMPSTER. CLEAN AREA REGULARLY.
    General violation description:
    5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
 11/12/2008Routine Inspection
  • Critical:
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    STEAK, CHICKEN, DELI MEATS IN WALK-IN COOLER NOT DATEMARKED. MARK WITH EXPIRATION DATE (NOT MORE THAN 7 DAYS FROM DATE OF OPENING)., DATE-MARKING CORRECTLY ADDED DURING INSPECTION. VIOLATION 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:
    Items:
    Hot food item(s)
    Locations:
    prep line
    Problems:
    Stored below 140 degrees f
    Corrections:
    Store above 140 degrees F.
    Comment:
    MEATBALLS HOT HELD AT 112 F. HOT FOODS MUST BE HELD AT 135 F OR ABOVE., FOOD RE-HEATED TO 165 F, HOT HELD ABOVE 135F. VIOLATION CORRECTED DURING INSPECTION.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical:
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    STEAK, CHICKEN, DELI MEATS IN WALK-IN COOLER NOT DATEMARKED. MARK WITH EXPIRATION DATE (NOT MORE THAN 7 DAYS FROM DATE OF OPENING)., DATE-MARKING CORRECTLY ADDED DURING INSPECTION. VIOLATION 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:
    Items:
    Hot food item(s)
    Locations:
    prep line
    Problems:
    Stored below 140 degrees f
    Corrections:
    Store above 140 degrees F.
    Comment:
    MEATBALLS HOT HELD AT 112 F. HOT FOODS MUST BE HELD AT 135 F OR ABOVE., FOOD RE-HEATED TO 165 F, HOT HELD ABOVE 135F. VIOLATION CORRECTED DURING INSPECTION.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical:
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    STEAK, CHICKEN, DELI MEATS IN WALK-IN COOLER NOT DATEMARKED. MARK WITH EXPIRATION DATE (NOT MORE THAN 7 DAYS FROM DATE OF OPENING)., DATE-MARKING CORRECTLY ADDED DURING INSPECTION. VIOLATION 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:
    Items:
    Hot food item(s)
    Locations:
    prep line
    Problems:
    Stored below 140 degrees f
    Corrections:
    Store above 140 degrees F.
    Comment:
    MEATBALLS HOT HELD AT 112 F. HOT FOODS MUST BE HELD AT 135 F OR ABOVE., FOOD RE-HEATED TO 165 F, HOT HELD ABOVE 135F. VIOLATION CORRECTED DURING INSPECTION.
    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: Hot and cold holding
    Items:
    Hot food item(s)
    Locations:
    prep line
    Problems:
    Stored below 140 degrees f
    Corrections:
    Store above 140 degrees F.
    Comment:
    MEATBALLS HOT HELD AT 112 F. HOT FOODS MUST BE HELD AT 135 F OR ABOVE., FOOD RE-HEATED TO 165 F, HOT HELD ABOVE 135F. VIOLATION CORRECTED DURING INSPECTION.
    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: Ready-to-Eat Food, Date Markin
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    STEAK, CHICKEN, DELI MEATS IN WALK-IN COOLER NOT DATEMARKED. MARK WITH EXPIRATION DATE (NOT MORE THAN 7 DAYS FROM DATE OF OPENING)., DATE-MARKING CORRECTLY ADDED DURING INSPECTION. VIOLATION 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
  • Items:
    Physical facilities/structures floors
    Locations:
    walk-in cooler(s) floor
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    FLOOR IN WALK-IN COOLER LITTERED WITH PICKLES, ONION SKINS, AND OTHER FOOD DEBRIS. CLEAN REGULARLY.
    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.
  • Items:
    Physical facilities/structures floors
    Locations:
    walk-in cooler(s) floor
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    FLOOR IN WALK-IN COOLER LITTERED WITH PICKLES, ONION SKINS, AND OTHER FOOD DEBRIS. CLEAN REGULARLY.
    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.
  • Items:
    Physical facilities/structures floors
    Locations:
    walk-in cooler(s) floor
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    FLOOR IN WALK-IN COOLER LITTERED WITH PICKLES, ONION SKINS, AND OTHER FOOD DEBRIS. CLEAN REGULARLY.
    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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    walk-in cooler(s) floor
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    FLOOR IN WALK-IN COOLER LITTERED WITH PICKLES, ONION SKINS, AND OTHER FOOD DEBRIS. CLEAN REGULARLY.
    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.
 05/13/2008Routine Inspection

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