- Critical: Assignment
- Comment:
- Corrected: A trained PIC will now be present at all hours of operation. If the PIC calls off they must call a trained PIC to replace them. A RCP Has been filled out by CFM and approved by Inspector.
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Demonstration
- Comment:
- , Corrected: PIC properly set-up the 3 compartment sink with wash-rinse-sanitize. Old and new employees have also been retrained on how to properly set-up a 3 compartment sink. A RCP Has been filled out by CFM and approved by Inspector.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment Food-Contact Surface
- Comment:
- Corrected: Observed the middle and bottom shelf of the vegetable prep station that was not soiled and the rust was removed. A daily cleaning schedule has been established to maintain a soil free vegetable prep station.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected: Observed sliced tomatoes at 41 F and tuna salad at 40 F in the walk-in-cooler. Observed shredded lettuce at 41 F at the sandwich preparation area.
- 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: When to Wash
- Comment:
- Corrected: CFM has implemented retraining of the staff. Observed employee take off a pair of gloves, wash their hands, and put a new pair of gloves on. A RCP Has been filled out by CFM and approved by Inspector.
- 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
- Equipment, Utensils, Linens, a
- Comment:
- Corrected: The box of napkins and box of mayonnaise is now stored on the shelves in the dry storage area. Observed that all single-service and single-use articles were not stored on the floor.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
10/22/2014 | Follow-up |
- Critical: Assignment
- Items:
- Person-in-charge
- Problems:
- Not present
- Corrections:
- A Person in Charge is required to be present during all hours of operation.
- Comment:
- A person in charge (PIC) shall be present in the food establishment during all hours of operation. When asked who the PIC was employee stated that there was no designated team leader, shift supervisor, or manager who is assigned to lead the shift. A designated PIC should be assigned during all shifts.,
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- Person in charge shall demonstrate knowledge by responding correctly to the inspectors questions as they relate to the specific food operation. Employee did not know how to properly set up the 3 compartment sink for wash-rinse-sanitize. The employees knew about washing and rinsing but not sanitizing. Train employees on how to properly set-up the 3 compartment sink for wash-rinse-sanitize, ,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- 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:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed a middle and bottom shelf of the vegetable prep station that was soiled with rust and other debris. Develop a regular cleaning schedule and keep the middle and bottom shelf free of soil residues and debris. ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food shall be maintained at 41 F or less. Observed sliced tomatoes at 44 F and tuna salad at 47 F in the walk-in-cooler. Observed shredded lettuce at 47 F at the sandwich preparation counter. Keep sliced tomatoes, tuna salad, and shredded lettuce 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall wash hands immediately before engaging in food preparation and before donning gloves for working with food. Observed employee removing a pair of gloves and then putting a new pair of gloves on. Employees must wash hands before changing their 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
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Single-service and single use articles shall be stored at least 6 inches above the ground. Observed a box of napkins and a box of mayonnaise stored on the floor. Store all items including the box of napkins and the box of mayonnaise at least 6 inches above the ground. ,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
10/14/2014 | Routine |
- Critical: Manual Warewashing Equipment,
- Comment:
- HOT WATER FOR MANUAL WAREWASHING IS NOW ABOVE 120F. CORRECTED.
- General violation description:
- 4-501.19 - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. (Pf)
|
11/04/2013 | Follow-up |
- Critical: Assignment
- Comment:
- DISCUSSION WAS HAD WITH ROSANNE ANOLICK TO APPOINT A PERSON IN CHANGE AT ALL TIMES THE OPERATION IS OPEN. CORRECTED.
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Manual Warewashing Equipment,
- Comment:
- WAREWASHING TEMPERATURE WILL NOT EXCEED 106F. AS THE WATER CONTINUES TO RUN THE TEMPERATURE DECLINES. NOT CORRECTED. RISK CONTROL PLAN GIVEN. FOLLOW UP 10 DAYS ,
- General violation description:
- 4-501.19 - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. (Pf)
|
10/22/2013 | Follow-up |
- Critical: Assignment
- Items:
- Person-in-charge
- Problems:
- Not present
- Corrections:
- A Person in Charge is required to be present during all hours of operation.
- Comment:
- WHEN ASKED WHO WAS THE PERSON IN CHARGE (PIC) BY THE REGULATORY AUTHORITY, NO ONE WOULD CLAIM RESPONSIBILITY FOR LEADERSHIP. IT HAS BEEN STATED THAT ON FRIDAYS AFTER 2PM THERE IS NO DESIGNATED TEAM LEADER, SHIFT SUPERVISOR OR MANAGER WHO IS ASSIGNED TO LEAD THE SHIFT. ,
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PIC DID NOT KNOW HOW TO SET UP 3 COMPARTMENT SINK FOR RINSE, WASH AND SANITIZE., CORRECTED BY RETRAINING AND DEMONSTRATING RINSE, WASH AND SANITIZE METHOD.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Manual Warewashing Equipment,
- Items:
- Manual warewash wash solution
- Problems:
- Below 110 degrees F
- Corrections:
- Change water frequently to maintain at least 110 degrees F.
- Comment:
- HOT WATER NOT EXCEEDING 96F FOR WAREWASHING. , ,
- General violation description:
- 4-501.19 - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. (Pf)
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- WHEN PIC WAS ASKED ABOUT EMPLOYEE HEALTH, KNOWLEDGE OF 5 SYMPTOMS WAS NOT KNOWN. , CORRECTED BY RETRAINING AND SHOWING THE LOCATION OF FOOD BORN ILLNESS POSTER ON BULLETIN BOARD.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEE STOPPED CHOPPING GREEN PEPPERS AND UPON RETURN DID NOT WASH THEIR HANDS BEFORE DONNING THEIR GLOVES. , CORRECTED BY EMPLOYEE RETRAINING AND EMPLOYEE WASHING THEIR HANDS.
- 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- CORRECTED BY CLOSING LIDS ON DUMPSTER.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
|
10/18/2013 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- Observed the 3-compartment Sanitize sink directly plumbed to the grease trap and not safe wasted through a required air gap. The Wash sink is Air gapped. Safe wasted the Sanitize sink drain line. CORRECTION MADE: Observed the third compartment Sanitize sink drain line properly air gaped. The manager has changed the direction of use starting from the right side with the Wash sink directly plumbed to the grease trap and finishing on the left sink SANITIZE sink which is safe wasted through an air gap.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
10/26/2012 | Routine |
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- below the Hand wash sink(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Observed packaged utensils stored in the cabinet under the front hand wash sink
- General violation description:
- 4-903.12 - re-locate food use articles to a dry clean location free from splash or dust. CORRECTION MADE: Observed packaged utensils
|
10/07/2011 | Routine Inspection |
- Critical: Assignment of Responsibility
- Comment:
- CORRECTED. THE CERTIFIED FOOD MANAGER IS PRESENT. AN EMPLOYEE WHO IS KNOWLEDGEABLE ON FOOD SAFETY IS NOW ALWAYS PRESENT IN THE FACILITY DURING BUSINESS HOURS ACCORDING TO THE MANAGER.
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED. EMPLOYEES HAVE BEEN TRAINED ON PROPER WARE WASHING PROCEDURE. OBSERVED 3-COMPARTMENT SINK SET-UP PROPERLY TODAY.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED. ALL EMPLOYEES WERE REQUIRED TO SIGN THE ILLNESS REPORTING AGREEMENT FORM. THE ILLNESS GUIDELINES POSTER HAS BEEN POSTED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
10/22/2010 | Follow-up |
- Critical: Assignment of Responsibility
- Items:
- Person-in-charge
- Problems:
- Not present
- Corrections:
- A Person in Charge is required to be present during all hours of operation.
- Comment:
- EMPLOYEES STATE THAT NO PERSON IN CHARGE IS PRESENT AT THIS TIME. A DESIGNATED PERSON IN CHARGE MUST BE PRESENT AT ALL TIMES WHO IS KNOWLEDGEABLE ON BASIC FOOD SAFETY REQUIREMENTS. ASSIGN PERSON IN CHARGE DUTIES TO AN EMPLOYEE AT ALL TIMES, THE EMPLOYEE DOES NOT NECESSARILY HAVE TO BE A MANAGER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- SOUP OBSERVED AT 120 F IN THE HOT HOLDING UNIT. THE HOT HOLDING UNIT IS NOT TURNED ON. HOT SOUP MUST BE HELD AT 135F OR MORE AFTER INITIALLY HEATING TO 165F. REHEAT SOUP TO 165F, ENSURE THAT HOT HOLDING UNIT IS TURNED ON AND OPERATING PROPERLY. CORRECTED DURING INSPECTION BY REHEATING SOUP TO 170F IN THE MICROWAVE AND TURNING ON THE HOT HOLDING UNIT TO HOLD SOUP ABOVE 135F.
- 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: Methods-Hot Water and Chemical
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in For at least 30 seconds
- Corrections:
- Submerse for at least 30 seconds.
- Comment:
- 2 EMPLOYEES PRESENT STATE THAT THEY WASH DISHES AS PART OF THEIR JOB DUTIES BUT BOTH INCORRECTLY DESCRIBE THE WARE WASHING PROCEDURE AS 1. WASH 2. SANITIZE 3. RINSE WITH CLEAR WATER. ALL WARES MUST BE PROPERLY CLEANED BY 1. WASHING IN HOT SOAPY WATER 2. RINSING IN CLEAR WATER 3. SANITIZING IN QUAT SOLUTION AT 200-400 PPM 4. ALLOWING TO AIR DRY BEFORE STACKING. TRAIN ALL EMPLOYEES ON PROPER WARE WASHING PROCEDURE AND SET-UP OF THE 3-COMPARTMENT SINK. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- 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:
- ONE EMPLOYEE WHO BEGAN WORKING AT THIS FACILITY LAST WEEK AND ANOTHER EMPLOYEE WHO HAS BEEN WORKING AT THIS FACILITY FOR SEVERAL MONTHS HAVE NOT BEEN TRAINED ON EMPLOYEE ILLNESS REPORTING REQUIREMENTS. NEITHER EMPLOYEE IS ABLE TO DESCRIBE ANY ILLNESSES OR SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL EMPLOYEES MUST BE TRAINED ON ILLNESS REPORTING REQUIREMENTS BEFORE BEGINNING THEIR FIRST SHIFT WORKING WITH FOOD. TRAIN ALL EMPLOYEES ON ILLNESS REPORTING REQUIREMENTS USING THE PROVIDED INFORMATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- QUAT TEST STRIPS ARE PROVIDED BUT EMPLOYEES RESPONSIBLE FOR WASHING DISHES DO NOT KNOW HOW TO USE THEM. TEST STRIPS SHALL BE USED TO DETERMINE THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK AND IN THE WIPING CLOTH BUCKETS. TRAIN EMPLOYEES ON TEST STRIP USE.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Rinsing procedures
- Items:
- Washed equipment/utensil(s)
- Problems:
- Not rinsed After washing and before sanitizing
- Corrections:
- Provide distinct clear water rinse after washing and before sanitizing.
- General violation description:
- 4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
|
10/12/2010 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTED. DINING ROOM POP/ICE MACHINE BOTH HOSES ARE PROVIDED WITH AIR GAP OF AT LEAST 1 INCH.
- 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: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. DID NOT OBSERVE ANY CANNED OR BOTTLED BEVERAGES. ALL EMPLOYEES TRAINED ON USING CUP WITH LID AND STRAW. NO OPEN CUPS OR BOTTLES.
- 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
|
10/19/2009 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention Air gap
- Locations:
- pop machine(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DINING ROOM POP/ICE MACHINE HAS HOSES GOING INTO DRAIN PIPE. MUST PROVIDE AT LEAST A 1 INCH GAP BETWEEN POP/ICE MACHINE DRAIN HOSES AND FLOOR DRAIN PIPE. SECURE PERMANENTLY. ,
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED EMPLOYEE WITH OPEN CAN BEVERAGE AT PREP TABLE WHILE PREPPING DELI MEAT. MUST HAVE BEVERAGE CONTAINER THAT IS CLOSED AND ALSO PREVENTS HAND TO MOUTH CONTAMINATION. PROVIDE CUP WITH LID AND STRAW AND DO NOT TOUCH STRAW WITH HANDS OR MAY HAVE COFFEE TYPE CUP WITH LEVER ON SIDE TO OPEN/CLOSE SIP HOLE. EMPLOYEE POURED BEVERAGE INTO CUP WITH LID AND STRAW. A FOLLOW-UP WILL BE CONDUCTED TO ENSURE COMPLIANCE. ,
- 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
|
10/09/2009 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PLASTIC GRATED PIECE IN WALKIN COOLER BROKEN AND HANGING. REPAIR/REPLACE.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- 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 disposable, paper towels
- Problems:
- Not provided
- 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
|
04/23/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Subway, 30222 Plymouth, Livonia, MI 48150 »