- Critical: Food Temperature Measuring Dev
- Comment:
- Observed calibrated probe thermometer. Corrected
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Observed proper date marking. 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
- Outer Openings, Protected
- Comment:
- Observed doors leading to outside closed. Corrected
- 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
|
05/13/2015 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no stab thermometer. Provide and use stab thermometer to measure food temperatures. Correct immediately,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- 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:
- Observed no date marking. All ready to eat potentially hazardous foods prepared and held for over 24 hours must have a date mark. Correct immediately,
- 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
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employee preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Comment:
- Observed front door propped open and side door open. Keep closed at all times or provide tight fitting screens. Outer openings must be protected. Correct immediately,
- 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
|
04/29/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- Corrected: Observed a air gap of approximately 3 inches from the PVC pipe to the drain bowl that was located near the 3 compartment sink in the bar area.
- 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.
- Critical: Consumption of Animal Foods th
- Comment:
- Corrected: A new menu's have been created and ordered. Observed a "proof" copy of the new menu with a consumers advisory statement and with asterisks next to the statement to indicate which items can be cooked to order. Asterisks on the new menu were next to the ham burger's, steak sandwich, steak and eggs, patty melt, and egg breakfasts.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected: Observed soda guns at the bar that were clean to sight and touch. Observed ice machine deflector plate that was clean to sight and touch.
- 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: Packaged and Unpackaged Food -
- Comment:
- Corrected: Observed eggs being stored at the bottom shelf in the walk-in cooler. Ready to eat foods are stored above the eggs.
- 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
- Comment:
- Corrected: Observed raw chicken at 40 F, raw hamburger patties at 40 F in the reach-in cooler near the grill station. Observed cut lettuce at 39 F sliced tomatoes at 38 F at the cold holding station above the reach-in-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)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected: Observed sliced tomatoes and sliced lettuce in both the walk-in-cooler and the reach-in-cooler near the grill stations that were properly date-marked.
- 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: Sanitizing Solutions, Testing
- Comment:
- Corrected: Quat sanitizing test strips have been purchased by the PIC. Test strips are now accessible to all employees.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
11/26/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- 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. Observed a PVC pipe that was directly inside of the drain bowl near the 3 compartment sink in the bar area. Provided an adequate air gap between the PVC pipe and the drain bowl. ,
- 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.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- If an animal food is served raw or under cooked the permit holder shall inform consumers of the significantly increased risk with a disclosure statement and reminder. The disclosure shall include: Identification of the animal-derived foods by asterisks (*) them to a footnote that sates that the items are served raw or under cooked (or may contain) raw or under cooked ingredients. The reminder shall include asterisks of the animal-derived foods requiring a disclosure in the foot note saying: "CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK FOR FOODBORNE ILLNESS." Observed menu that included a consumers advisory statement but did not have asterisks to indicating which foods could be prepared raw or under cooked. Edit or redo menu with an asterisk as an indicator at the costumers advisory statement and add asterisks to food menu items that can be served raw or under cooked. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food-contact surfaces and utensils shall be clean to sight and touch. Observed soda guns at the bar with soiled nozzles. Observed ice machine deflector plate that was soiled with mildew. Wash-Rinse-Sanitize the soda gun nozzles and ice machine deflector plate so it is clean to sight and touch. ,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- 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 foods during storage from ready-to-eat foods. Observed raw eggs stored above cheese. Store raw eggs below cheese to avoid potential cross contamination. , Food shall be protected from cross contamination by separating raw animal foods during storage from ready-to-eat foods. Observed raw eggs stored above cheese in the walk-in cooler. Store raw eggs below cheese to avoid potential cross contamination. ,
- 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 food shall be maintained at 41 F or less. Observed raw chicken at 44 F, raw hamburger patties at 45 F in the reach-in cooler near the grill station. Observed cut lettuce at 47 F sliced tomatoes at 47 F at the cold holding station above the reach-in-cooler. Maintain raw chicken, raw hamburger patties, cut lettuce, and sliced tomatoes 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: 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:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed sliced tomatoes and sliced lettuce in both the walk-in-cooler and the reach-in-cooler near the grill stations that had no date marking. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kid that accurately measures the concentration mg/L of QUAT sanitizing solution shall be provided. PIC indicated that the establishment did not have any test strips. Provide a QUAT sanitizing solution test kit.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- behind the bar
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed floors under the 3 compartment sinks in the bar area and under the grill and fry stations that were soiled with debris. Develop a routine cleaning schedule in order to properly keep facilities 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.
|
10/27/2014 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics cleaner
- Locations:
- kitchen mop sink area
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Begin the practice of properly labeling all working containers that store chemical liquids with the common name of the chemical solution that they contain. This practice will help minimize the chance of accidental staff confusion and potential misidentification and misuse of these chemicals., The Person in Charge labled both unlabled working containers of cleaning products at the time of todays Routine Inspection. Good Compliance. Simply keep up with this important Food Safety practice.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- behind the bar
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the bar floor areas paying special attention to the floor areas under and adjacent to various pieces of fixed equipment. Simply sweep and mop all bar floors often.
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen 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.
|
03/19/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- bar(s) floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor area(s) directly below and adjacent to the bar area three compartment sink. Simply sweep and mop this area more frequently as visual accumulations begin to appear. Also clean area surrounding the nearby flood rim.
- 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.
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- Facility Wash Room
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- Begin practice of keeping the wash room doors properly closed when they are not being used or cleaned. This practice will help to contain and properly vent unwanted odors. Simply keep rest room doors closed during business hours.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
|
09/05/2013 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics cleaner
- Locations:
- Dry storage area shelf
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Begin the practice of properly labeling all working containers with chemical liquids with the common name of the chemical solution that they contain. This practice will help minimize the chance of accidental staff confusion and potential misidentification and misuse of these chemicals. , The person in charge immediately labeled the unmarked 'squirt type' spray bottles with the common name of solution (cleaner) that they contain. Simply keep up this important safety practice.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- Front Service Counter Ventilation hood canopy
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the baffle filters located within the ventilation hood canopy including ALL overhead support structures. These filters must be kept clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- 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.
- 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.
|
02/05/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT 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
- Miscellaneous Sources
- Comment:
- FOODS REMOVED FROM BELOW SOURCE OF CONTAMINATION.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES.
- 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
|
09/14/2012 | Follow-up |
- 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:
- ICE MACHINE SOILED WITH MOLD AND SLIME BEHIND FRONT PANEL. ,
- 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
- Miscellaneous Sources
- Items:
- Food
- Locations:
- fan Walk-in cooler
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- CONDENSATION FROM THE WALK-IN COOLER FAN DRIPPING ONTO BUTTER IN PAPER AND OPEN BOX OF BACON.,
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar(s)
- 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
|
08/02/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT 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: 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)
- Critical: Methods-Hot Water and Chemical
- Comment:
- PROPER USE OF 3-COMPARTMENT SINK EXPLAINED - DISHWARE AND EQUIPMENT SANITIZED AFTER CLEANING.
- 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
- Clean, Vent. Sys., Prev. Disch
- Comment:
- VENTILATION HOOD FILTERS CLEANED.
- 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
- Comment:
- CEILING VENTS AND GRATES CLEANED.
- 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.
- Kitchenware and Tableware
- Comment:
- SINGLE SERVICE UTENSILS STORED AND DISPENSED WITH HANDLES EXTENDED ONLY.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
|
03/06/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACES OFICE MACHINE BEHIND FRONT PANEL 2) BEVERAGE GUN HOLDER AT BAR,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES AT 53F ON RAISED RAIL AND HALF N HALF AT 55F INSIDE PREP STATION COOLER AT COOKLINE. ,
- 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:
- Chlorine solution
- Locations:
- 3-compartment sink
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- DISHWARE AND UTENSILS WASHED, SANITIZED THEN RINSED NEGATING THE SANITIZING STEP. SANITIZING MUST BE THE LAST STEP BEFORE AIR DRYING. ,
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- Cookline 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) CEILING VENT COVERS INSIDE THE WOMEN'S RESTROOM 2) CEILING FAN BLADES IN SEATING AREA ,
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- Cookline
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
|
02/16/2012 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- AIR GAP PROVIDED IN ORDER TO PREVENT BACKFLOW CONTAMINATION.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT 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: Storage, Separation
- Comment:
- 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
|
09/21/2011 | Follow-up |
- Clean Freq, Nonfood-Contact Su
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
- 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
- Comment:
- VENTILATION HOOD FILTERS CLEANED.
- 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.
- Food storage
- Comment:
- ALL ITEMS ELEVATED AT LEAST SIX INCHES FROM THE FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- 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
- Rinsing procedures
- Comment:
- DISHWARE/GLASSWARE/UTENSILS RINSED IN BETWEEN WASHING AND 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
|
09/06/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- Ice machine(s) drainline(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DRAINLINE FROM TOP REAR OF ICE MACHINE HANGING INTO FLOOR DRAIN - CUT PIPE TO PROVIDE AN AIR GAP.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE BEHIND THE FRONT PANEL 2) SLICER - MUST BE CLEANED AND SANITIZED AFTER EACH USE 3) SANITIZE COMPARTMENT OF BAR 3-COMPARTMENT SINK 4) BEVERAGE GUN HEAD AND HOLDER AT BAR,
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Dry storage area
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- BOTLLES OF MUSTARD STORED WITH BOTTLES OF SOAP IN DRY STORAGE AREA.,
- 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:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MICROWAVE OVEN AT BAR 2) REFRIGERATOR SHELVES IN KITCHEN ,
- 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:
- Cookline 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) SYRUP SPILL AT SYRUP RACK IN KITCHEN 2) CEILING VENT SOILED IN WOMEN'S RESTROOM , PHYSICAL FACILITIES NOT CLEAN: 1) SYRUP SPILL AT SYRUP RACK IN KITCHEN - CORRECTED - CLEANED 2) CEILING VENT SOILED IN WOMEN'S RESTROOM
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- ONIONS AND HEADS OF LETTUCE ON WALK-IN COOLER FLOOR.,
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- men's restroom
- 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:
- men's & women's RESTROOMS
- 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
- Rinsing procedures
- Items:
- Washed equipment/utensil(s)
- Locations:
- bar(s) 3-compartment sink
- Problems:
- Not rinsed After washing and before sanitizing
- Corrections:
- Provide distinct clear water rinse after washing and before sanitizing.
- Comment:
- BARTENDER WASHING AND THEN SANITIZING GLASSES WITHOUT RINSING OFF DETERGENT AT BAR 3-COMPARTMENT SINK.,
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- women's restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
08/15/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED: 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: Working containers, Common Nam
- Comment:
- CORRECTED: WORKING BOTTLES OF CHEMICALS NOW LABELED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Ambient Temp. Measuring Device
- Comment:
- CORRECTED: AN ACCURATE HANGING THERMOMETER IS PROVIDED TO MONITOR AMBIENT AIR TEMPERATURE.
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
- Clean Freq, Nonfood-Contact Su
- Comment:
- CORRECTED: CITED SURFACES ARE THOROUGHLY CLEANED AND FREE OF 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.
- Food storage
- Comment:
- CORRECTED: OBSERVED FOOD ITEMS STORED 6" OR MORE OFF THE FLOOR.;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- System Maintained in Good Repa
- Comment:
- CORRECTED: PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Comment:
- CORRECTED: COVERED WASTE RECEPTACLE PROVIDED IN WOMEN'S RESTROOM.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Comment:
- CORRECTED: WIPING CLOTHS ARE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION BETWEEN USES.
- 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
|
03/14/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE BEHIND FRONT PANEL 2) BEVERAGE GUN HOLDER AT BAR,
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Facility Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Ambient Temp. Measuring Device
- Items:
- Air/water thermometer(s)
- Locations:
- ALL COOLERS
- Problems:
- Not accurate
- Corrections:
- Replace.
- General violation description:
- 4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
- 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) UNUSED REACH-IN COOLER IN KITCHEN 2) SHELF BELOW GRILL AT BAR,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Kitchen Area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BAGS OF POTATOES AND ONIONS STORED DIRECTLY ON KITCHEN FLOOR ON SIDE OF WALK-IN COOLER.,
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s) drainline(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- women's restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- bar
- 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
|
02/15/2011 | Routine Inspection |
- Critical:
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- PRINTED ON THE BOTTOM OF THE ESTABLISHMENT MENUS, WAS THE FOLLOWING ADVISORY: *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. THE OPERATOR STATED THAT BURGERS CAN BE COOKED TO ORDER. WHILE AN ASTERISK WAS PRESENT NEXT TO THE ADVISORY, ASTERISKS WERE NOT PRESENT NEXT TO THE MENU ITEMS THAT CAN BE COOKED TO ORDER. IDENTIFY THE MENU ITEMS THAT CAN BE COOKED TO ORDER WITH ASTERISKS OR OTHER SYMBOLS. THIS IS A CRITICAL VIOLATION. AT THE TIME OF INSPECTION, THE OPERATOR PROVIDED ASTERISKS NEXT TO THE MENU HEADING ENTITLED BURGERS, ON THE ESTABLISHMENT MENUS: EX: *BURGERS MUSTANG BURGER MUSTANG SLIDER *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical:
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- UPON ENTERING THE ESTABLISHMENT, AN EMPLOYEE WAS OBSERVED SMOKING BEHIND THE BAR. SMOKING IS PROHIBITED INSIDE AREAS WHERE FOOD IS PREPARED, CONSUMED OR SERVED. ENSURE THAT EMPLOYEES SMOKE ONLY IN AREAS WHERE FOOD SERVICE, CONSUMPTION OR PREPARATION DOES NOT OCCUR. AT THE TIME OF INSPECTION, THE EMPLOYEE DISCARDED THE CIGARETTE AND THE MANAGER REITERATED TO EMPLOYEES THAT SMOKING IS PROHIBITED INSIDE THE ESTABLISHMENT. THE IS VIOLATION IS NOW CONSIDERED CORRECTED.
- 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
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER TESTED IN THE BAR 3 COMPARTMENT SINK WAS APPROXIMATELY 100 PPM. A QUATERNARY AMMONIUM SANITIZER SHOULD HAVE A CONCENTRATION OF 200 PPM OR THAT SPECIFIED BY THE MANUFACTURER. THE MANUFACTURER'S DIRECTIONS FOR USE SPECIFIED A CONCENTRATION OF 200 PPM. ENSURE THE CONCENTRATION OF THIS SANITIZER IS PREPARED AT 200 PPM. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE.
- 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:
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- PRINTED ON THE BOTTOM OF THE ESTABLISHMENT MENUS, WAS THE FOLLOWING ADVISORY: *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. THE OPERATOR STATED THAT BURGERS CAN BE COOKED TO ORDER. WHILE AN ASTERISK WAS PRESENT NEXT TO THE ADVISORY, ASTERISKS WERE NOT PRESENT NEXT TO THE MENU ITEMS THAT CAN BE COOKED TO ORDER. IDENTIFY THE MENU ITEMS THAT CAN BE COOKED TO ORDER WITH ASTERISKS OR OTHER SYMBOLS. THIS IS A CRITICAL VIOLATION. AT THE TIME OF INSPECTION, THE OPERATOR PROVIDED ASTERISKS NEXT TO THE MENU HEADING ENTITLED BURGERS, ON THE ESTABLISHMENT MENUS: EX: *BURGERS MUSTANG BURGER MUSTANG SLIDER *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical:
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- UPON ENTERING THE ESTABLISHMENT, AN EMPLOYEE WAS OBSERVED SMOKING BEHIND THE BAR. SMOKING IS PROHIBITED INSIDE AREAS WHERE FOOD IS PREPARED, CONSUMED OR SERVED. ENSURE THAT EMPLOYEES SMOKE ONLY IN AREAS WHERE FOOD SERVICE, CONSUMPTION OR PREPARATION DOES NOT OCCUR. AT THE TIME OF INSPECTION, THE EMPLOYEE DISCARDED THE CIGARETTE AND THE MANAGER REITERATED TO EMPLOYEES THAT SMOKING IS PROHIBITED INSIDE THE ESTABLISHMENT. THE IS VIOLATION IS NOW CONSIDERED CORRECTED.
- 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
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER TESTED IN THE BAR 3 COMPARTMENT SINK WAS APPROXIMATELY 100 PPM. A QUATERNARY AMMONIUM SANITIZER SHOULD HAVE A CONCENTRATION OF 200 PPM OR THAT SPECIFIED BY THE MANUFACTURER. THE MANUFACTURER'S DIRECTIONS FOR USE SPECIFIED A CONCENTRATION OF 200 PPM. ENSURE THE CONCENTRATION OF THIS SANITIZER IS PREPARED AT 200 PPM. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE.
- 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:
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- PRINTED ON THE BOTTOM OF THE ESTABLISHMENT MENUS, WAS THE FOLLOWING ADVISORY: *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. THE OPERATOR STATED THAT BURGERS CAN BE COOKED TO ORDER. WHILE AN ASTERISK WAS PRESENT NEXT TO THE ADVISORY, ASTERISKS WERE NOT PRESENT NEXT TO THE MENU ITEMS THAT CAN BE COOKED TO ORDER. IDENTIFY THE MENU ITEMS THAT CAN BE COOKED TO ORDER WITH ASTERISKS OR OTHER SYMBOLS. THIS IS A CRITICAL VIOLATION. AT THE TIME OF INSPECTION, THE OPERATOR PROVIDED ASTERISKS NEXT TO THE MENU HEADING ENTITLED BURGERS, ON THE ESTABLISHMENT MENUS: EX: *BURGERS MUSTANG BURGER MUSTANG SLIDER *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical:
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- UPON ENTERING THE ESTABLISHMENT, AN EMPLOYEE WAS OBSERVED SMOKING BEHIND THE BAR. SMOKING IS PROHIBITED INSIDE AREAS WHERE FOOD IS PREPARED, CONSUMED OR SERVED. ENSURE THAT EMPLOYEES SMOKE ONLY IN AREAS WHERE FOOD SERVICE, CONSUMPTION OR PREPARATION DOES NOT OCCUR. AT THE TIME OF INSPECTION, THE EMPLOYEE DISCARDED THE CIGARETTE AND THE MANAGER REITERATED TO EMPLOYEES THAT SMOKING IS PROHIBITED INSIDE THE ESTABLISHMENT. THE IS VIOLATION IS NOW CONSIDERED CORRECTED.
- 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
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER TESTED IN THE BAR 3 COMPARTMENT SINK WAS APPROXIMATELY 100 PPM. A QUATERNARY AMMONIUM SANITIZER SHOULD HAVE A CONCENTRATION OF 200 PPM OR THAT SPECIFIED BY THE MANUFACTURER. THE MANUFACTURER'S DIRECTIONS FOR USE SPECIFIED A CONCENTRATION OF 200 PPM. ENSURE THE CONCENTRATION OF THIS SANITIZER IS PREPARED AT 200 PPM.
- 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:
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- PRINTED ON THE BOTTOM OF THE ESTABLISHMENT MENUS, WAS THE FOLLOWING ADVISORY: *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. THE OPERATOR STATED THAT BURGERS CAN BE COOKED TO ORDER. WHILE AN ASTERISK WAS PRESENT NEXT TO THE ADVISORY, ASTERISKS WERE NOT PRESENT NEXT TO THE MENU ITEMS THAT CAN BE COOKED TO ORDER. IDENTIFY THE MENU ITEMS THAT CAN BE COOKED TO ORDER WITH ASTERISKS OR OTHER SYMBOLS. THIS IS A CRITICAL VIOLATION. AT THE TIME OF INSPECTION, THE OPERATOR PROVIDED ASTERISKS NEXT TO THE MENU HEADING ENTITLED BURGERS, ON THE ESTABLISHMENT MENUS: EX: *BURGERS MUSTANG BURGER MUSTANG SLIDER *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical:
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- UPON ENTERING THE ESTABLISHMENT, AN EMPLOYEE WAS OBSERVED SMOKING BEHIND THE BAR. SMOKING IS PROHIBITED INSIDE AREAS WHERE FOOD IS PREPARED, CONSUMED OR SERVED. ENSURE THAT EMPLOYEES SMOKE ONLY IN AREAS WHERE FOOD SERVICE, CONSUMPTION OR PREPARATION DOES NOT OCCUR. AT THE TIME OF INSPECTION, THE EMPLOYEE DISCARDED THE CIGARETTE AND THE MANAGER REITERATED TO EMPLOYEES THAT SMOKING IS PROHIBITED INSIDE THE ESTABLISHMENT. THE IS VIOLATION IS NOW CONSIDERED CORRECTED.
- 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
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER TESTED IN THE BAR 3 COMPARTMENT SINK WAS APPROXIMATELY 100 PPM. A QUATERNARY AMMONIUM SANITIZER SHOULD HAVE A CONCENTRATION OF 200 PPM OR THAT SPECIFIED BY THE MANUFACTURER. THE MANUFACTURER'S DIRECTIONS FOR USE SPECIFIED A CONCENTRATION OF 200 PPM. ENSURE THE CONCENTRATION OF THIS SANITIZER IS PREPARED AT 200 PPM.
- 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: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- PRINTED ON THE BOTTOM OF THE ESTABLISHMENT MENUS, WAS THE FOLLOWING ADVISORY: *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. THE OPERATOR STATED THAT BURGERS CAN BE COOKED TO ORDER. WHILE AN ASTERISK WAS PRESENT NEXT TO THE ADVISORY, ASTERISKS WERE NOT PRESENT NEXT TO THE MENU ITEMS THAT CAN BE COOKED TO ORDER. IDENTIFY THE MENU ITEMS THAT CAN BE COOKED TO ORDER WITH ASTERISKS OR OTHER SYMBOLS. THIS IS A CRITICAL VIOLATION. AT THE TIME OF INSPECTION, THE OPERATOR PROVIDED ASTERISKS NEXT TO THE MENU HEADING ENTITLED BURGERS, ON THE ESTABLISHMENT MENUS: EX: *BURGERS MUSTANG BURGER MUSTANG SLIDER *COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- UPON ENTERING THE ESTABLISHMENT, AN EMPLOYEE WAS OBSERVED SMOKING BEHIND THE BAR. SMOKING IS PROHIBITED INSIDE AREAS WHERE FOOD IS PREPARED, CONSUMED OR SERVED. ENSURE THAT EMPLOYEES SMOKE ONLY IN AREAS WHERE FOOD SERVICE, CONSUMPTION OR PREPARATION DOES NOT OCCUR. AT THE TIME OF INSPECTION, THE EMPLOYEE DISCARDED THE CIGARETTE AND THE MANAGER REITERATED TO EMPLOYEES THAT SMOKING IS PROHIBITED INSIDE THE ESTABLISHMENT. THE IS VIOLATION IS NOW CONSIDERED CORRECTED.
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER TESTED IN THE BAR 3 COMPARTMENT SINK WAS APPROXIMATELY 100 PPM. A QUATERNARY AMMONIUM SANITIZER SHOULD HAVE A CONCENTRATION OF 200 PPM OR THAT SPECIFIED BY THE MANUFACTURER. THE MANUFACTURER'S DIRECTIONS FOR USE SPECIFIED A CONCENTRATION OF 200 PPM. ENSURE THE CONCENTRATION OF THIS SANITIZER IS PREPARED AT 200 PPM.
- 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
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- THERE WERE NO QUATERNARY AMMONIUM SANITIZER TEST STRIPS AVAILABLE AT THE TIME OF INSPECTION. PROVIDE THE ESTABLISHMENT WITH A SET OF QUATERNARY AMMONIUM TEST STRIPS TO ENSURE THIS SANITIZER IS PREPARED AT THE CORRECT CONCENTRATION. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- THERE WERE NO QUATERNARY AMMONIUM SANITIZER TEST STRIPS AVAILABLE AT THE TIME OF INSPECTION. PROVIDE THE ESTABLISHMENT WITH A SET OF QUATERNARY AMMONIUM TEST STRIPS TO ENSURE THIS SANITIZER IS PREPARED AT THE CORRECT CONCENTRATION. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- THERE WERE NO QUATERNARY AMMONIUM SANITIZER TEST STRIPS AVAILABLE AT THE TIME OF INSPECTION. PROVIDE THE ESTABLISHMENT WITH A SET OF QUATERNARY AMMONIUM TEST STRIPS TO ENSURE THIS SANITIZER IS PREPARED AT THE CORRECT CONCENTRATION. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- THERE WERE NO QUATERNARY AMMONIUM SANITIZER TEST STRIPS AVAILABLE AT THE TIME OF INSPECTION. PROVIDE THE ESTABLISHMENT WITH A SET OF QUATERNARY AMMONIUM TEST STRIPS TO ENSURE THIS SANITIZER IS PREPARED AT THE CORRECT CONCENTRATION. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide as required
- Comment:
- THERE WERE NO QUATERNARY AMMONIUM SANITIZER TEST STRIPS AVAILABLE AT THE TIME OF INSPECTION. PROVIDE THE ESTABLISHMENT WITH A SET OF QUATERNARY AMMONIUM TEST STRIPS TO ENSURE THIS SANITIZER IS PREPARED AT THE CORRECT CONCENTRATION. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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08/04/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about T & R Enterpr Inc Mustang Inn, 3400 Wyoming, Dearborn, MI 48120 »