- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed at time of inspection employee did not wash hands before putting on new gloves. Employees must wash hands before putting on new gloves to prevent contaminating new gloves. Corrected at time of inspection employees were reminded to wash hands before putting on new gloves. Corrected.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Observed at time of inspection ice scoop stored on top of ice machine. Employee stated that they do not sanitize the top of the ice machine on a regular bases. Corrected at time of inspection ice scoop was removed for sanitizing. Employees will now store scoop in an easily sanitized container. Also blade used for chopping produce stored in between counter and wall. Area between the wall and counter is not sanitized. Corrected at time of inspection blade removed for cleaning. Employees will now store on clean storage shelf. Corrected.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
01/30/2015 | Routine |
| No violation noted during this evaluation. | 07/18/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- A COFFEE CUP WAS STORED IN THE HAND WASH SINK. DO NOT WASH UTENSILS AND CUPS IN THE HAND WASH STATION BECAUSE PATHOGENS (HARM CAUSING BACTERIA) MAY STICK THE UTENSILS. THE CUP WAS REMOVED FROM THE SINK AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- THE HANDLE OF THE SCOOP WAS TOUCHING THE ICE. STORE THE SCOOP WITH THE HANDLE UP OR OUTSIDE. IT WAS REMOVED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
12/03/2013 | Routine Inspection |
- Critical: Characteristics
- Comment:
- THE OPERATOR APPLIED ELIXIR (NSF APPROVED, FOOD SAFE COATING). WILL BE CHECKED WITH THE DEPARTMENT WHETHER COATING ARE ALLOWED. THE VIOLATION HAD BEEN CORRECTED. I MAY WRITE THIS VIOLATION AGAIN IF THE DEPARTMENT DOES NOT APPROVED THIS COATING.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Handwashing Sinks
- Comment:
- HAND WASH STATION WAS INSTALLED, SOAP AND PAPER TOWEL WAS PROVIDED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE SINGLE DOOR COOLER WAS AT 38F AND THE MILK WAS AT 43F, IT WAS OUT SIDE FOR FEW MINUTES. CHECKED THE BUTTER AND IT WAS AT 38.8F. THE COOLER WAS DEFROSTING WHEN IT WAS CHECKED BEFORE. SET THE DEFROSTING CYCLES TO THE NIGHT. VIOLATION HAD BEEN 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)
|
07/08/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- In the basement the onions are cut on a laminated wood board. Do not use laminated wood for food preparation because the chemicals used may get into the food. Under the board the table is stainless steel, Use the stainless steel table. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Handwashing Sinks
- Items:
- Handwashing sink(s)
- Locations:
- basement
- Problems:
- Not provided
- Corrections:
- Provide hand sink in same room as food handling.
- Comment:
- Noticed cut onions in side the 3 compartment sink. Also noticed food debris on the food preparation table. No food preparation with out hand washing. Install a hand wash station with in 10 days. ,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Potentially Hazardous Food (Ti
- Comment:
- The single door reach in cooler was at 46f and the Vitamin Dmilk was at 57f. The second Vitamin D milk can was at 41.4f, the burger's were at 40f. Checked the air temperature the second time it was at 50f. The employee transferred all the Potential Hazardous food into another cooler. Do not store any food in this cooler until it maintains 41f or lower. Toxin production or bacterial growth may occur if PHF is stored in the temperature danger zone of 41f-135f. A follow up inspection will be conducted with in 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- The glass cleaner(Works) was stored on the food preparation table. Store the chemicals away from food and food preparation areas. It was relocated to another place and the violation was corrected.
- 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
|
06/24/2013 | Routine Inspection |
- Critical: Characteristics
- Comment:
- THE OPERATOR WAS NOT USING THE LAMINATED BOARDS. THE PLASTIC CUTTING BOARDS WERE PURCHASED. THE LAMINATED WOOD CUTTING BOARDS WERE REMOVED FROM THE FACILITY. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Handwashing Sinks
- Comment:
- THE WATER CONNECTIONS WERE MADE. OPERATOR IS WAITING FOR THE PLUMBER TO CONNECT THE HAND WASH STATION. MEAN TIME THE OPERATOR HAS SUSPENDED THE FOOD PREPARATION IN THE BASEMENT UNTIL THE HAND WASH STATION IS INSTALLED. VIOLATION HAD BEEN CORRECTED BY SUSPENDING THE FOOD PREPARATION.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Preventing Contamination from
- Comment:
- THE COOK WAS WEARING GLOVES WHILE MAKING FOOD. VIOLATION HAD BEEN CORRECTED.
- 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
- Eating, Drinking, or Using Tob
- Comment:
- NO OPEN CONTAINERS OF DRINKS WERE FOUND ON THE FOOD PREP TABLES. VIOLATION HAD BEEN 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
|
01/23/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- LAMINATED WOOD CUTTING BOARDS ARE USED UPSTAIRS AND IN BASEMENT. ONE HAS CHIPPED WOOD. REPLACE WITH FOOD GRADE APPROVED CUTTING BOARDS, OR PROVIDE MANUFACTURER DOCUMENTATION OF FOOD GRADE SAFETY FOR THE PLYWOOD, AND REPLACE THE DAMAGED BOARD.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Handwashing Sinks
- Items:
- Handwashing sink(s)
- Locations:
- basement
- Problems:
- Not provided
- Corrections:
- Provide hand sink in same room as food handling.
- Comment:
- BASEMENT BEING USED FOR FOOD PREP WITH NO HAND SINK PRESENT. INSTALL A HAND SINK OR REMOVE PREP EQUIPMENT AND DISCONTINUE PREP IN THAT AREA.,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- 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:
- THE COOK WAS ASSEMBLING HAMBURGERS WITH BARE HANDS. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Locations:
- Kitchen Area
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- EMPLOYEE BEVERAGES STORED ON CUTTING BOARD. STORE AWAY FROM FOOD/FOOD CONTACT SURFACES. PROVIDE COVERED CUPS WITH LIDS AND STRAWS OR TRAVEL TYPE CUPS.,
- 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
|
12/14/2012 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED BY REPLACING THE BLENDER.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE CAN OPENER.
- 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: Cleaning Procedure
- Comment:
- CORRECTED BY USING PAPER TOWELS
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 41F.
- 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: Preventing Contamination from
- Comment:
- CORRECTED BY USING GLOVES.
- 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
|
07/17/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- THE INTERIOR PART OF THE BLENDER IS CRACKED OPEN, CAN HOLD FOOD DEBRIS INSIDE. REMOVE FROM FACILITY OR REPLACE.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- food prep area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER WITH DEBRIS BUILD UP. CLEAN DAILY MINIMUM. KNIFE IN RACK, NOT CLEANED BEFORE PUTTING INTO RACK. CLEAN THE RACK AND KNIFE NOW, AND CLEAN THE KNIFE BEFORE STORING TO AVOID CONTINUAL RE-CONTAMINATION OF UTENSILS. COMPLETE THE RISK CONTROL PLAN FOR CAN OPENER CLEANING.,
- 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: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Cookline
- Problems:
- Used common towel
- Corrections:
- Discontinue use.
- Comment:
- EMPLOYEES USE NON-DISPOSABLE TOWELS. USE SINGLE-USE TOWELS.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 1-door refrigerator(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MILK AT 53F IN THE COOLER. HOLD AT OR BELOW 41F. THE MILK WAS OUT OF THE COOLER TO MAKE SHAKES. PUT BACK INTO COOLER IMMEDIATELY AFTER USE.,
- 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: 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 THE COOK HANDLING BUNS WITH BARE HANDS. USE GLOVES OR SUITABLE UTENSIL. REPEAT: COMPLETE THE RISK CONTROL PLAN. FAX TO NUMBER ON FORM WITHIN 2 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cookline reach-in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- UPRIGHT FREEZER DRIPPING FROM THE FAN AND CEILING ONTO PACKAGED FOOD. REPAIR TO PREVENT DRIPPING INTO FOOD COMPARTMENT.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- DO NOT PROP FRONT DOOR OPEN.
- 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
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR WALL BEHIND ICE MACHINE WITH MISSING TILE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/14/2012 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY USING GLOVES FOR RTE 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
|
05/02/2012 | Follow-up |
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED BY SCREENING EMPLOYEES FOR ILLNESS.
- 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.
|
12/15/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- food prep area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER WITH DEBRIS ON BLADE WAS CLEANED AT INSPECTION.
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container, Beverage container
- Locations:
- food prep area
- Problems:
- Not covered, Stored improperly With clean equipment/utensils/linens
- Corrections:
- Keep covered., Store in manner that does not contaminate items.
- Comment:
- OPEN EMPLOYEE BEVERAGES ON CUTTING BOARD: 1) PROVIDE COVERED CONTAINERS WITH LID AND STRAW OR LID AND HANDLE. 2) STORE BELOW OR AWAY FORM FOOD CONTACT SURFACES/ WORKING SURFACES/ FOOD. CORRECTED BY USING A TRAVEL CUP, AND STORING AWAY FROM CUTTING AREA.
- 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: 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:
- EMPLOYEE INTERVIEW: EMPLOYEES HAVE NOT BEEN SCREENED FOR "BIG 5" FOODBORNE ILLNESS DIAGNOSES/SYMPTOMS. USING THE FORMS PROVIDED, PLEASE SCREEN ALL EMPLOYEES WORKING WITH FOOD AND/OR BEVERAGES, OR DEVELOP YOUR OWN PROCEDURE FOR SCREENING THAT COMPLIES WITH THE MICHIGAN FOOD CODE. ,
- 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.
|
12/05/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Vinnies Hamburger Stand, 47417 Michigan Ave., Canton Twp, MI 48188 »