- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- hand wash sink(s) drain
- Problems:
- Not conveyed to point of disposal Through approved Sanitary sewage system
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed the waste retention tank valve left open resulting in the spent gray water from the hand wash sink discharging on to the parking lot pavement. Keep gray water retained in the tank for later discharge to a sanitary sewer for proper waste water treatment. CORRECTION MADE: Observed valve "closed" retaining the hand wash sink gray water. The owner assures me the gray water is discharged nightly at the commissary's mop sink.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Duties of Person in Charge
- Locations:
- Employee(s) food prep area
- Comment:
- i.) Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. i.) CORRECTION MADE: Following instruction, Observed the Employees present: Are aware of the names of the big 5, Are aware of the associated five illness symptoms, Are aware of their associated restrictions and Are aware of the means to remove these restrictions. ii.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and " " for REHEATED FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours DATE Marking cooled foods 41*F & less, discarding after 6 days. TIME Marking foods
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09/21/2012 | Routine |
Restaurant representatives - add corrected or new information about Top Dog Catering (Hot Dog Cart), 6327 Middlebelt, Garden City, MI 48135 »