- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED WAITRESS RINSE THEIR HANDS WITHOUT USING SOAP THEN HANDLE A PLATE AT THE PICK UP STATION. PERSON IN CHARGED WAS ASKED TO ADDRESS THE FOOD EMPLOYEE. , CORRECTED THROUGH RETRAINING AND EDUCATION.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink bar
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SOAP IS PROVIDED IN THE BAR AREA., CORRECTED BY OPERATOR PROVIDING SOAP AT EACH OF THE 2 HAND SINKS PROVIDED IN THE BAR AREA.
- 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:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE IS NOT DISPENSING CHLORINE., CORRECTED. ECOLAB REPRESENTATIVE ARRIVED DURING THE ROUTINE INSPECTION. CHLORINE TEST STRIP TESTING AT 50PPM-100PPM. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 2 DAYS.
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- PORK RIBS THAT HAD BEEN COOKED AND COOLED WERE REHEATED IN THE GRILL TO 109*F BEFORE SERVING. , CORRECTED BY PLACING PORK RIB BACK ON THE GRILL AND HEATIING TO 165*F BEFORE SERVING.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 2 EMPLOYEES DID NOT WASH THEIR HANDS BEFORE HANDLING CLEAN DISHES., CORRECTED BY RETRAINING AND REWASHING THE DISHES THAT WERE HANDLED WITH UNCLEAN 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOORS IN THE BAR, COOK LINE, AND WALK IN AREAS NEED MORE FREQUENT CLEANING. MAINTAIN SPILLS AS NEEDED. VENTS IN THE VENTILATION UNITS IN THE KITCHEN AREA ARE HEAVILY SOILED.
- 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.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- CUP WAS BEING USED AS A DISPENSING UTENSIL. PROVIDE A SCOOP WITH A HANDLE TO DISPENSE RICE PRODUCT., CORRECTED BY OPERATOR REMOVING THE CUP.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- FAUCET LOCATED IN THE UTILITY SINK AREA IS LEAKING. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/27/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED: DISH MACHINE IS DISPENSING CHLORINE SANITIZER AT ABOUT 50PPM.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: CHICKEN MEASURED IN 2 AREAS BELOW GRILL AT 37F AND 38F.
- 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)
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09/15/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A CHLORINE SANITIZING SOLUTION FOR A MECHANICAL DISH MACHINE SHALL HAVE A CONCENTRATION OF 50-100PPM. DISH MACHINE IS NOT DISPENSING CHLORINE. REPAIR MACHINE TO ALLOW FOR PROPER SANITIZING. MANAGER STATED THAT STAFF WOULD SANITIZE DISHES IN THE 3-COMPARTMENT SINK AND THAT HE WOULD CALL FOR A REPAIR.,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY SEPARATING RAW ANIMAL PRODUCTS FROM RAW VEGETABLES. OBSERVED BAGGED GREENS STORED ON BOTTOM SHELF OF COOK LINE COOLER WITH RAW GROUND BEEF PATTIES STORED ABOVE THEM. STORE RAW VEGETABLES ABOVE/SEPARATELY FROM RAW BEEF. CORRECTED AT INSPECTION BY MANAGER MOVING GREENS TO ANOTHER COOLER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOODS (PHF) SHALL BE MAINTAINED AT 41F OR BELOW. MEASURED RAW STEAK AT 53F AND RAW CHICKEN AT 48F IN DRAWER COOLER UNDER GRILL. KEEP PHF ITEMS BELOW 41F TO PREVENT GROWTH OF BACTERIA. MANAGER STATED THAT HE WOULD DISCARD THESE MEATS.,
- 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 floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. FLOOR IN WALK-IN HAS STANDING MOP WATER ON IT AND A BAD ODOR. CLEAN FLOOR AND REMOVE MOP WATER AS OFTEN AS NECESSARY TO 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.
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08/26/2014 | Routine |
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Vent hood(s) and Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Re-install all missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed. Wash these filters off-hours so they remain in-place during all hours of operation.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Stove Overhead
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of the surfaces directly over and adjacent to the 4 burner stove. Simply wash the exterior surfaces of this area as often as necessary to maintain in a clean condition.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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02/11/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Wait station Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the front wait station area to encourage frequent and PROPER staff hand wash activities. , The Certified Food Manager immediately re-filled the paper hand towel dispenser at the time of todays Routine Inspection. Keep up with this important Food Safety & Hygiene practice.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dry storage area light shield (s)
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Replace the missing overhead light shield to the fluorescent light bulb(s) within the rear dry storage room. This shield will help to minimize the chance of accidental bulb breakage and resulting broken glass. An alternative to shielding is to purchase and utilize a shatter proof bulb(s) or slip covers.
- 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
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07/17/2013 | Routine |
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen dry storage room
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various single service type dry goods a minimum 6" off the floor of the dry storage room. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
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01/17/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- ice cream freezer(s) beverage station
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DEFROST SOILED ICE CREAM FREEZER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Backflow preventer Mop sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- CAP MISSING FROM BACKFLOW PREVENTER AT MOP SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/26/2012 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- bar(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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)
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01/24/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) RAW CHICKEN AT 47F INSIDE COOLING DRAWERS AT COOKLINE 2) SOUR CREAM AT 47F, SLICED TOMATOES AT 47F-52F ON RAISED RAIL AND INSIDE COOLING DRAWERS AT COOKLINE PREP STATION COOLER, POTENTIALLY HAZARDOUS FOOD ITEMS STORED ON ICE TO MAINTAIN INTERNAL TEMPERATURE OF 41F AT ALL TIMES - REPAIRMAN CONTACTED AT THE TIME OF 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)
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- back line
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s) hot water faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/12/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Locations:
- Dish washing Area
- Corrections:
- A Person in Charge is required to be present during all hours of operation.
- Comment:
- The dish machine sanitizer final temperature only reaches 158 degrees F. All Dish machines shall properly sanitize all items. Correct item immediately/within ten days., , , THIS FOLLOW UP INSPECTION IS TO ENSURE PROPER COMPLIANCE OF THIS FACILITY. DURING THE REGULAR, ROUTINE INSPECTION ON 2/1/11 A CRITICAL VIOLATION WAS CITED. ITEM 4-701.11, DISH MACHINE NOT PROPERLY SANITIZING, WAS NOTED. DURING TODAY'S INVESTIGATION FOR THE FIRST REVISIT ITEM 4-701.11 FOUND TO BE PROPERLY SANITIZING AT THE RIGHT TEMPERATURE. THE TEST STRIP WAS RAN THROUGH THE DISH MACHINE TO PROVE SANITIZER LEVELS ARE NOW IN THE CORRECT STAGE. ITEM CORRECTED.
- General violation description:
- 4-701.10 - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared 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:
- Lunch meats found without proper date marking. All food items that are potentially hazardous and ready to eat that are held over 24 hours shall be properly date marked at all times. Items discarded during inspection.
- 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
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02/01/2011 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- women's restroom Toilet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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08/17/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s) Coolers
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SPINACH DIP 44-48F, DICED TOMATOES 48F, SOUR CREAM 47F ON RAISED RAIL OF PREP STATION COOLERS AT COOKLINE., POTENTIALLY HAZARDOUS FOODS STORED ON ICE TO MAINTAIN COLD STORAGE TEMPERATURE OF 41 DEGREES F. 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)
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01/21/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- men's and women's restrooms ceiling vents
- 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:
- 3-compartment sink faucet next to the ice machine in kitchen
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/29/2009 | Routine Inspection |
- 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) SHELVING STORING GLASSWARE AT DINING AREA DRINK STATION. 2) CURTAINS SOILED AT DISH MACHINE ENTRY SIDE. , ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted debris.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) VENTILATION HOOD FILTERS IN POOR REPAIR - REPLACE. 2) MISSING VENTILATION HOOD FILTERS IN BACK LINE.
- 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.
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01/27/2009 | Routine Inspection |
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