- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy drain lines and drain bowl under the pop dispenser in cupboard. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mop left in bucket when not in use. Hang mop up to air dry when not in use.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the dishroom handsiink. Provide a handwashing sign by this handsink.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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02/27/2015 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED: HOT WATER MEASURING 99F WAS AVAILABLE AT DISH AREA HAND SINK. PLUMBER WAS ON SITE MAKING AN ADJUSTMENT.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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10/14/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Comment:
- UNCORRECTED: NO HOT WATER IS AVAILABLE AT DISH AREA HAND SINK. MANAGER STATED THAT THE STAFF HAS TRIED TO FIX THE PROBLEM, BUT PLUMBING WORK IS NEEDED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: FACILITY HAS A NEW SYSTEM FOR STORING COLD MEATS, WHICH INCLUDES FILLING PANS LESS FULL. TERIYAKI CHICKEN WAS MEASURED AT 37F, BUFFALO CHICKEN AT 43F, AND STEAK AT 41F. INSPECTOR'S THERMOMETER HAS A +/-2 DEGREE FAHRENHEIT MARGIN OF ERROR.
- 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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09/29/2014 | Follow-up |
- Critical: Hand Drying Provision
- Comment:
- CORRECTED: PAPER TOWELS ARE NOW AVAILABLE AT HAND SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Comment:
- UNCORRECTED: NO HOT WATER IS AVAILABLE AT HAND SINK NEAR DISH AREA. MANAGER STATED THAT A REPAIR IS SCHEDULED FOR 9/4/14.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- UNCORRECTED: TERIYAKI CHICKEN, BUFFALO CHICKEN, AND STEAK WERE MEASURED AT 46F, 48F, AND 46F RESPECTIVELY. TRAYS ARE BEING KEPT LOW IN THE PAN. THE COOLER UNIT IS ICING AT THE AREA NEAR THE TOP OF THE PAN, AND TEMPERATURE OF UNIT WAS MEASURED AT 32F AT SURFACE. NO ICE IS FORMED AT THE BOTTOM OF THE COOLER WHERE THE PANS REST, AND SURFACE TEMPERATURE WAS MEASURED AT 46F. MANAGER TURNED COOLER DOWN. COOLER MAY NEED REPAIR.,
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED: TEST STRIPS FOR QUATERNARY AMMONIUM SANITIZER ARE AVAILABLE.
- 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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08/27/2014 | Follow-up |
- Critical: Capacity
- Comment:
- CORRECTED: HOT WATER IS AVAILABLE IN FACILITY AT 3-COMPARTMENT SINK AND FRONT HAND SINK. A BRADFORD WHITE 50G HOT WATER HEATER HAS BEEN INSTALLED. FACILITY HAS RE-OPENED.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Capacity
- Comment:
- CORRECTED: HOT WATER IS AVAILABLE IN FACILITY AT 3-COMPARTMENT SINK AND FRONT HAND SINK. A BRADFORD WHITE 50G HOT WATER HEATER HAS BEEN INSTALLED. FACILITY HAS RE-OPENED.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH INDIVIDUAL DISPOSABLE TOWELS. NO PAPER TOWELS ARE AVAILABLE AT DISH AREA HAND SINK. PROVIDE PAPER TOWELS TO HELP ENSURE PROPER HAND WASHING.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH INDIVIDUAL DISPOSABLE TOWELS. NO PAPER TOWELS ARE AVAILABLE AT DISH AREA HAND SINK. PROVIDE PAPER TOWELS TO HELP ENSURE PROPER HAND WASHING.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility back
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- A HAND WASHING SINK SHALL PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F. NO HOT WATER IS AVAILABLE AT DISH AREA HAND SINK. PROVIDE HOT WATER TO ENSURE EMPLOYEE HAND WASHING., ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility back
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- A HAND WASHING SINK SHALL PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F. NO HOT WATER IS AVAILABLE AT DISH AREA HAND SINK. PROVIDE HOT WATER TO ENSURE EMPLOYEE HAND WASHING., ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- 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 (PHF) SHALL BE MAINTAINED AT 41F OR LESS. TEMPERATURES OF TERIYAKI CHICKEN, BUFFALO CHICKEN, AND STEAK WERE MEASURED AT SERVING LINE AT 51F, 60F, AND 54F RESPECTIVELY. MAINTAIN TEMPERATURES OF ALL PHF ITEMS 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: 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 (PHF) SHALL BE MAINTAINED AT 41F OR LESS. TEMPERATURES OF TERIYAKI CHICKEN, BUFFALO CHICKEN, AND STEAK WERE MEASURED AT SERVING LINE AT 51F, 60F, AND 54F RESPECTIVELY. MAINTAIN TEMPERATURES OF ALL PHF ITEMS 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF SANITIZING SOLUTIONS SHALL BE PROVIDED. NO TEST STRIPS FOR QUATERNARY AMMONIUM SANITIZER ARE AVAILABLE. PROVIDE STRIPS TO ENSURE ADEQUATE SANITIZING.,
- 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF SANITIZING SOLUTIONS SHALL BE PROVIDED. NO TEST STRIPS FOR QUATERNARY AMMONIUM SANITIZER ARE AVAILABLE. PROVIDE STRIPS TO ENSURE ADEQUATE SANITIZING.,
- 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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08/12/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: COOKED PLAIN CHICKEN STRIPS ARE BEING HELD AT 41F, AND TERIYAKI CHICKEN STRIPS ARE HELD AT 45F. AREA DIRECTOR COOLED CHICKEN SAFELY, DISCARDED CHICKEN HELD LONGER THAN SIX HOURS, AND TURNED THE COOLER DOWN. RISK CONTROL PLAN IS IN PLACE TO ENSURE COMPLIANCE. CORRECTED AT 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)
- Critical: Responsibility of Permit Holde
- Comment:
- CORRECTED: EMPLOYEE HEALTH POLICY IS POSTED AND STAFF WERE TRAINED AND ARE KNOWLEDGEABLE OF REQUIREMENTS. RISK CONTROL PLAN WAS SUBMITTED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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04/01/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED: POTENTIALLY HAZARDOUS FOODS INCLUDING COOKED CHICKEN IN PAPER TRAYS IN THE SANDWICH PREP COOLER WERE OBSERVED HELD AT 43F-46F. A RISK CONTROL PLAN WAS PROVIDED BY THE INSPECTOR.,
- 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: Responsibility of Permit Holde
- Comment:
- NOT CORRECTED: THE PERSON IN CHARGE DID NOT KNOW THE SYMPTOMS AND ILLNESSES THAT MUST BE REPORTED. AN EMPLOYEE HEALTH POLICY HANDOUT WAS PROVIDED TO THE ESTABLISHMENT BY THE INSPECTOR. A RISK CONTROL PLAN WAS PROVIDED BY THE INSPECTOR.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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03/20/2014 | Follow-up |
- 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 MUST BE MAINTAINED COLD AT 41F OR BELOW. COOKED CHICKEN IN PAPER TRAYS IN THE SANDWICH PREP COOLER WERE 50F ON TOP. DO NOT STORE THE FULL TRAYS TOO HIGH TO KEEP COLD. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE HAS BEEN MET FOR BOTH VIOLATIONS., ,
- 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- FOOD EMPLOYEES ARE REQUIRED TO REPORT TO THE PERSON IN CHARGE INFORMATION ABOUT THEIR HEALTH AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. THE PERSON IN CHARGE DID NOT KNOW THE SYMPTOMS AND ILLNESSES THAT MUST BE REPORTED. TRAIN ALL EMPLOYEES IN THE SYMPTOMS AND ILLNESSES THAT MUST BE REPORTED., ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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02/26/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen 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 within the front kitchen service area to encourage frequent and PROPER staff hand wash activities. , The Manager on Duty placed a roll of paper hand towels at the kitchen hand wash sink during the inspection. Good timely compliance. Simply 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
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- Front Service Counter drainline(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Relocate the plastic eating utensils and any other food related utensils or single service items from current storage location under the Front Service Counter drainline. Simply relocate these various items to another proper storage location that is NOT under a potential source of contamination. , Box of single service eating utensils removed from improper storage under sink at the time of todays Routine Inspection.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
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07/18/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen 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 three compartment sink to encourage frequent and PROPER staff hand wash activities. , Paper hand towel dispenser repaired at the time of todays Routine Inspection. Violation corrected. Simply repair unit immediately after malfunctions.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen Hand wash sink
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Repair the non-working paper hand towel dispenser located within the kitchen. All equipment within establishment must remain in good working order., Paper hand towel dispenser repaired at the time of todays Routine Inspection.
- 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.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- Front Service Counter drainline(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Relocate the plastic eating utensils and any other food related utensils or single service items from current storage location under the Front Service Counter drainline. Simply relocate these various items to another proper storage location that is NOT under a potential source of contamination.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
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01/22/2013 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-door cooler(s) Front Counter
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOMATOES AND MOZZARELLA CHEESE AT 49F INSIDE THE 2-DOOR REACH-IN COOLER BELOW THE CHIP DISPLAY - AMBIENT AIR TEMPERATURE AT 58F., POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE LOCATION MAINTAINING 41F AT ALL TIMES.
- 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 Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Front counter
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FRONT COUNTER SOILED NEAR CHIP DISPLAY.
- 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:
- 2-door cooler(s) Front Counter
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- front handsink faucet(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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Facility
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- DISHWARE / UTENSILS WERE STORED INSIDE BOTH HANDWASH SINKS.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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07/18/2012 | Routine |
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