- Critical: Equipment, Food-Contact Surfac
- Comment:
- Observed at time of inspection can opener blade was clean to sight and touch. 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: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection cut tomatos cut lettuce holding at 41 F or below. Corrected.
- 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:
- Observed at time of inspection food in walk in cooler hot dogs, deli meats, Mac and cheese provided with date marks. 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
|
04/07/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection can opener blade and slicer had a build up of old food particles. Correct by cleaning after every use. Correct immediately by cleaning a follow up will occur in about 10 days. ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection cut lettuce, cut tomato, cheese holding at 49-50 F. All potentially hazardous cold food shall be holding at 41 F or below. Person in charge stated food had been in cooler since yesterday Food was discarded at time of inspection. Correct by holding all potentially hazardous cold food at 41 F or below. A follow up will occur in about 10 days.,
- 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:
- Observed at time of inspection cut deli meats, Mac and Cheese open package of hot dogs in walk in cooler without date marks. Correct by providing date marks immediately. A follow up will occur in about 10 days.,
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection fans in kitchen have a build up of dust, prep cooler used for dry storage has food particles in the bottom section of the cooler, filters under the hood have a build up of grease. Correct by cleaning at a frequency label to prevent the build up of dust, food and soil particles. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/16/2015 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WAS NO SOAP AVAILABLE AT THE BAR. A HAND CLEANSER SUCH AS LIQUID OR POWDER SOAP SHALL BE PROVIDED FOR HAND WASHING AT HAND WASHING SINK. BARTENDER PROVIDE LIQUID SOAP DURING INSPECTION. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Below 100 ppm
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- OBSERVED QUATERNARY AMMONIA SOLUTION AT 100 PPM IN 3 COMPARTMENT SINK AT THE BAR. QUAT SANITIZING SOLUTION SHALL BE BETWEEN 150 PPM TO 350 PPM. BARTENDER ADDED MORE QUAT SANITIZER TO REACH 200 PPM AT 3 COMPARTMENT SINK. CORRECTED.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED CEILING TILE MISSING OVER THE SINK INSIDE WOMEN'S BATHROOM. PHYSICAL FACILITIES SHALL REMAIN IN GOOD REPAIR. REPLACE MISSING TILE. VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/22/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- A DIGITAL AND ANALOG FOOD THERMOMETER PROVIDED. 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: Food Temperature Measuring Dev
- Comment:
- A DIGITAL AND ANALOG FOOD THERMOMETER PROVIDED. 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: Potentially Hazardous Food (Ti
- Comment:
- THERE WERE NO CHILI, SAUERKRAUT, SAUSAGE, AND BEEF BRISKETS STORED IN WALK-IN COOLER DURING FOLLOW UP INSPECTION. TACO MEAT WAS 39 F, RANCH 40 F, AND TARTAR SAUCE 37 F. RISK CONTROL PLAN FAXED TO WCHD. CORRECTED.
- 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
- Comment:
- THERE WERE NO CHILI, SAUERKRAUT, SAUSAGE, AND BEEF BRISKETS STORED IN WALK-IN COOLER DURING FOLLOW UP INSPECTION. TACO MEAT WAS 39 F, RANCH 40 F, AND TARTAR SAUCE 37 F. RISK CONTROL PLAN FAXED TO WCHD. CORRECTED.
- 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)
|
04/29/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- Comment:
- OBSERVED NO FOOD THERMOMETER WITHIN THE ESTABLISHMENT. A FOOD THERMOMETER NEEDS TO BE PROVIDED TO ENSURE AND MAINTAIN FOOD TEMPERATURES. PROVIDE A FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS.,
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- Comment:
- OBSERVED NO FOOD THERMOMETER WITHIN THE ESTABLISHMENT. A FOOD THERMOMETER NEEDS TO BE PROVIDED TO ENSURE AND MAINTAIN FOOD TEMPERATURES. PROVIDE A FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- 3-door reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CHILI, CORN BEEF BRISKETS, SAUERKRAUT AND SAUSAGE AT 44 F INSIDE WALK-IN COOLER. EXCEPT DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS USED A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING NEED TO BE HELD AT 41 F OR LESS. PHF WERE DISCARDED DURING INSPECTION. A RISK CONTROL PLAN WAS PROVIDED.,
- 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)
- Locations:
- 3-door reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CHILI, CORN BEEF BRISKETS, SAUERKRAUT AND SAUSAGE AT 44 F INSIDE WALK-IN COOLER. EXCEPT DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS USED A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING NEED TO BE HELD AT 41 F OR LESS. PHF WERE DISCARDED DURING INSPECTION. A RISK CONTROL PLAN WAS PROVIDED.,
- 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)
- Cutting Surfaces
- Items:
- Cutting surface(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- OBSERVED CHIPPED CUTTING BOARD IN FRONT OF REACH-IN COOLER THAT STORES PIZZA TOPPINGS. FOOD CONTACT SURFACES SUCH AS CUTTING BOARDS SHALL BE MAINTAINED SO THAT THEY ARE EASILY CLEANABLE. REPLACE CUTTING BOARD. VERIFY AT NEXT INSPECTION.
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- OBSERVED CHIPPED CUTTING BOARD IN FRONT OF REACH-IN COOLER THAT STORES PIZZA TOPPINGS. FOOD CONTACT SURFACES SUCH AS CUTTING BOARDS SHALL BE MAINTAINED SO THAT THEY ARE EASILY CLEANABLE. REPLACE CUTTING BOARD. VERIFY AT NEXT INSPECTION.
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOP DRYING INSIDE BUCKET. ALLOW MOPS TO PROPERLY DRY BY AIR DRYING OVER MOP SINK. HANG MOPS UP TO AIR DRY. VERIFY AT NEXT INSPECTION.
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOP DRYING INSIDE BUCKET. ALLOW MOPS TO PROPERLY DRY BY AIR DRYING OVER MOP SINK. HANG MOPS UP TO AIR DRY. VERIFY AT NEXT INSPECTION.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED EXCESSIVE CARDBOARD AROUND DUMPSTER. UNNECESSARY CARD BOARD SHALL NOT BE STORED AROUND DUMPSTER BIN. CLEAN AROUND DUMPSTER. VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED EXCESSIVE CARDBOARD AROUND DUMPSTER. UNNECESSARY CARD BOARD SHALL NOT BE STORED AROUND DUMPSTER BIN. CLEAN AROUND DUMPSTER. VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
03/24/2014 | Routine |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Locations:
- Ice machine(s)
- Problems:
- Not properly Maintained
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- A TEMPORARY HOSE IS USED TO DISPOSE OF ICE MACHINE WASTE WATER. HOSE END IS LOCATED IN DRAIN. PROVIDE AIR GAP ON THIS LINE. , HOSE END WAS ZIP TIED TO LEG OF EQUIPMENT. WHEN REPAIR IS MADE ENSURE AT LEAST AN AIR GAP OF ONE INCH. CONFIRM REPAIR AT NEXT INSPECTION.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Locations:
- Ice machine(s)
- Problems:
- Not properly Maintained
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- A TEMPORARY HOSE IS USED TO DISPOSE OF ICE MACHINE WASTE WATER. HOSE END IS LOCATED IN DRAIN. PROVIDE AIR GAP ON THIS LINE. , HOSE END WAS ZIP TIED TO LEG OF EQUIPMENT. WHEN REPAIR IS MADE ENSURE AT LEAST AN AIR GAP OF ONE INCH. CONFIRM REPAIR AT NEXT INSPECTION.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- 3-door reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOMATOES 59F AND LETTUCE 59F LOCATED IN THREE DOOR FLIP TOP COOLER. STORE 41F OR BELOW., ITEMS WERE PLACED IN LOWER UNIT 41F BY END OF INSPECTION. ENSURE THAT THESE ITEMS ARE ALWAYS 41F IN FLIP TOP. REFRIGERATE ITEMS BEFORE SLICING.
- 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)
- Locations:
- 3-door reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOMATOES 59F AND LETTUCE 59F LOCATED IN THREE DOOR FLIP TOP COOLER. STORE 41F OR BELOW., ITEMS WERE PLACED IN LOWER UNIT 41F BY END OF INSPECTION. ENSURE THAT THESE ITEMS ARE ALWAYS 41F IN FLIP TOP. REFRIGERATE ITEMS BEFORE SLICING.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dry storage area
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dry storage area
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
09/09/2013 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A HANDWASH REMINDER SIGN FOR MEN'S RESTROOM BY NEXT INSPECTION, HANDWASH REMINDER SIGN IS MISSING TODAY. RECHECK IN 6 MONTHS. CORRECT BY NEXT INSPECTION.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE THE MISSING LIGHT SHIELD IN KITCHEN OVER PREP AREA BY NEXT INSPECTION. LIGHT SHIELDS PROTECT BULBS FROM BREAKING IN FOOD AREAS. CORRECT BY NEXT INSPECTION, RECHECK NEXT INSPECTION.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
09/17/2012 | Routine |
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