- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep station cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Both sides of prep cooler cutting board are heavily scored. Replace.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
|
05/11/2015 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE OBSERVED CHOPPING TOMATOES TO BE SERVED RAW WITH BARE HANDS. BARE HAND CONTACT WITH READY TO EAT FOOD MUST BE PREVENTED BY USING GLOVES, TONGS, OR OTHER UTENSILS. CORRECTED AT TIME OF INSPECTION. EMPLOYEE WASHED HANDS AND PUT ON GLOVES TO CHOP THE TOMATOES.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEES HANDLING EXPOSED FOOD NOT WEARING FULL HEAD HAIR RESTRAINTS. PROVIDE HATS OR HAIR NETS FOR EMPLOYEES HANDING EXPOSED FOOD.
- 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
|
11/06/2014 | Routine |
- Critical: Temperature Measuring Devices,
- Comment:
- CORRECTED. PHOTO OF DIGITAL FOOD THERMOMETER RECEIVED VIA EMAIL.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
|
05/13/2014 | Follow-up |
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s) probe
- Problems:
- Not accurate To the intended range of use
- Corrections:
- Provide thermometer scaled in intended range of use.
- Comment:
- THERE ARE 2 FOOD PROBE THERMOMETERS PRESENT IN THE FACILITY. THE ONE THERMOMETER THAT IS SCALED IN THE INTENDED RANGE OF USE IS BROKEN. THE OTHER THERMOMETER IS SCALED FROM 50*F-550*F. PROVIDE AN ACCURATE FOOD THERMOMETER THAT IS SCALED FROM 0*F-220*F TO MONITOR FOOD TEMPERATURES IN COLD HOLDING, COOKING, COOLING, REHEATING, HOT HOLDING, ETC. SEND PROOF OF PURCHASE TO ABELLAMY@WAYNECOUNTY.COM BY 5/19/14 OR FAX TO 734-727-7165,
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FLOOR BENEATH DEEP FRYERS AND FLAT TOP GRILL OBSERVED SOILED WITH ACCUMULATED GREASE AND FOOD DEBRIS. CLEAN NOW AND KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
05/09/2014 | Routine |
| No violation noted during this evaluation. | 11/13/2013 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- shelving
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food residue on shelving unit in kitchen. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- shelving
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food residue on shelving unit in kitchen. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/20/2013 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESS ENCRUSTED FOOD DEBRIS ON CAN OPENER BLADE. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY WASHING AND SANITIZING CAN OPENER AT 3 COMPARTMENT SINK. CORRECTED
- 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: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED FOOD THERMOMETER NOT CALIBRATED. OBSERVED OFF BY MORE THAN 20 DEGREES. FOOD THERMOMETERS MUST BE CALIBRATED AND BE WITHIN 2 DEGREES ACCURACY. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY USING THE BOIL WATER METHOD OF CALIBRATING THERMOMETER. THERMOMETER IS NOW ACCURATE. CORRECTED
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Intensity
- Items:
- Lighting intensity at work levels
- Problems:
- Less than
- Comment:
- OBSERVED BOTH LIGHTS UNDER GRILL BURNED OUT. PROVIDE WORKING LIGHTS UNDER GRILL TO HELP FACILITATE CLEANING AND TO HELP PREVENT INJURIES. CORRECT IMMEDIATELY
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED SMALL LEAK UNDER HAND SINK ON COOK LINE. FIX LEAK ON HAND SINK. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD WORKING ORDER. CORRECT IMMEDIATELY
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- OBSERVED BATHROOM DOOR NOT SELF CLOSING. PROVIDE SPRING ON DOOR THAT MAKES DOOR SELF CLOSING. BATHROOMS DOORS MUST SELF CLOSE. CORRECT IMMEDIATELY
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
11/21/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- Employee(s) HYGIENIC PRACTICE(S)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OWNER AND CFM DISCUSSED WITH STAFF AND THIS WILL BE THE LAST OCCURENCE, STAFF WAS CHEWING GUM PLEASE DISCONTINUE THIS PRACTICE AT FOOD STATION(S)
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- TRI-FOLD TOWELS ARE NOT IN RACK KEY FOR WALL DISPENSER IS UNAVAILABLE THE CONTINUOUS BROWN TOWELS DO NOT PROVIDE TOWELS TO THE USER IN A SANITARY MANNER THEREFORE, EITHER PURCHASE NEW KEY AND PROPER TOWELS OR USE A FREE STANDING DISPENSER WITH PERFORATED TOWELS PLEASE CORRECT WITHIN TEN DAYS
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
05/03/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- SQUARE TUB HAS BEEN TAKEN OUT OF SERVICE FOR HOLDING SALSA CHIPS IT HAS BEEN REPLACED WITH A NEW PLASTIC CAN THAT IS SMOOTH INSIDE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: System Maintained in Good Repa
- Comment:
- HOT WATER IS PROVIDED TO RESTROOM
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/12/2011 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- STORAGE DRY GOODS CONTAINER(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- LARGE TORTILLA CHIP BIN GOUGED ON THE INSIDE PLEASE REPLACE SO THAT INSIDE IS SMOOTH AND EASILY CLEANABLE AS REQUIRED,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- restroom(s) HANDSINK(S)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER AT HANDSINK OF RESTROOM PLEASE PROVIDE,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Facility SPRAY BOTTLE(S)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- UNLABELLED BOTTLE OF DEGREASER PLEASE LABEL TO HELP PREVENT MISUSE, PIC LABELLED IT "DEGREASER"
- 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN DUSTY FAN GUARDS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- PLEASE STOCK ROLL(S) OF PAPER TOWELS FOR RESTROOM DISPENSER OR INSTALL ONE THAT HANDLES THE TRI-FOLD TYPE THAT IS PRESENT AT OTHER TWO SINKS PLEASE CORRECT WITHIN TEN TEN DAYS
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
11/30/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY TRAINING STAFF TO WEAR GLOVES WHILE HANDLING READY-TO-EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED BY TRAINING STAFF ON ILLNESS REPORTING REQUIREMENTS. SIGNS POSTED EXPLAINING ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE.
- 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.
|
06/14/2011 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE USING BARE HANDS TO PUT LETTUCE AND CHEESE ON TACOS. BARE HAND CONTACT MUST BE PREVENTED WITH ALL READY-TO-EAT FOODS BY USING GLOVES, TONGS, OR OTHER UTENSILS. PROVIDE MEANS TO PREVENT BARE-HAND CONTACT WITH READY-TO-EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES PRESENT AT THE TIME OF INSPECTION HAVE NOT RECEIVED TRAINING ON THE ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL EMPLOYEES MUST BE TRAINED ON THE BIG 5 ILLNESSES/SYMPTOMS BEFORE THEIR FIRST SHIFT WORKING WITH FOOD. TRAIN ALL EMPLOYEES ON ILLNESS REPORTING REQUIREMENTS USING THE PROVIDED INFORMATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- NO PAPER TOWELS OBSERVED AT THE HAND WASH SINKS IN THE RESTROOM, PREP AREA, OR COOK LINE AREA. PAPER TOWELS MUST BE PROVIDED AT EACH HAND WASH SINK TO FACILITATE PROPER HAND WASHING. PROVIDE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- BACK SCREEN DOOR IS NOT TIGHT FITTING AND LARGE HOLES/TEARS ARE PRESENT IN THE SCREEN. OUTER OPENINGS MUST BE SEALED TO PREVENT THE ENTRY OF PESTS. PROVIDE A TIGHT FITTING SCREEN DOOR WITH INTACT SCREEN TO PREVENT THE ENTRY OF PESTS.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SEVERAL WET WIPING CLOTHS STORED ON COUNTERS IN KITCHEN AND PREP AREAS. WET WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION BETWEEN EACH USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. PROVIDE A CONTAINER OF SANITIZER FOR THE STORAGE OF THE WET WIPING CLOTHS AND STORE THE CLOTHS IN THE SANITIZER BETWEEN EACH USE.
- 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
|
06/06/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Utensil(s) and equipment
- Locations:
- kitchen FOOD CONTACT SURFACE(S)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- PIC WILL USE ONE METHOD OR THE OTHER DEPENDING UPON SALES BEGINNING TODAY, THREE DRAWER CABINET WITH TACO SHELLS AND TOSTADAS AND TACO "BOWLS" ARE PARTIALLY LINED WITH PAPER TOWELS PLEASE EITHER COMPLETELY LINE THE INTERIORS AND CHANGE TO NEW TOWELS DAILY OR REMOVE ALL FOOD ITEMS AND CLEAN/SANITIZE/AIR DRY ALL THREE DRAWERS THEN REFILL AT THE END OF EACH DAY
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- kitchen SPRAY BOTTLE(S)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- PIC LABELLED WITH A STICKER "SANITIZER", SPRAY (QUAT) SANITIZER BOTTLE UNLABELED PLEASE KEEP LABELLED TO PREVENT MISUSE
- 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.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- kitchen test strips
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- QUAT TEST KIT MUST BE USED TO TEST 200 PPM WHEN TABLETS ARE USED FOR SANITIZATION CURRENTLY, FACILITY ONLY HAS CHLORINE 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen HANDSINK(S)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- PORTABLE CART WITH MICROWAVE SITUATED DIRECTLY IN FRONT OF HANDSINK SOUTH OF PREP RETARDER PLEASE RELOCATE SINCE THIS IS THE ONLY HANDSINK IN THE PREP AREA
- 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)
|
12/02/2010 | Routine Inspection |
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- OUTER OPENING(S) door(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- FRONT DDOOR HAS NO SCREEN OR SCREEN DOOR AND IT WAS PROPPED OPEN ALSO, REAR SCREEN DOOR HAS SOME HOLES IN THE SCREEN PLEASE INSTALL RUBBER SWEEP AT SIDE VERTICAL OPENING BETWEEN WOOD AND STEEL JAMB AND REPAIR HOLES, AND KEEP FRONT DOOR CLOSED OR INSTALL TIGHT-FITTING SCREEN DOOR FLY CONTROL HANDOUT PROVIDED
- 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
|
06/24/2010 | Routine Inspection |
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