- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Employee handling lettuce for a salad with bare hands. Ready to eat foods must be handled using single service gloves, tongs, deli tissue, or other utensils., Inspector and PIC spoke with employee(s) regarding bare hand contact. Employee washed hands and donned gloves. VIOLATION 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
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- dish room
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Water dripping at overhead sprayer/garbage disposal. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/13/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food residue on can opener blade. Keep this food contact surface clean and sanitized. , Can opener blade cleaned and sanitized. VIOLATION 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- prep station cooler
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw pork chops in pan above cooked chicken in reach in cooler. Store cooked foods above raw animal meats. , Chicken moved above raw pork. VIOLATION CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Effectiveness
- Items:
- Hair restraint hair/beard net
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Cook and dishwasher are not wearing hair restraints.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- reach-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gaskets broken on cooler doors-2 reach in units on prep line and 2 door reach in cooler. 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.
|
10/07/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- reach-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gasket on 2-door reach in cooler door broken. 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s), Dispensing utensil(s)
- Locations:
- prep line, prep station cooler
- Problems:
- Improperly stored With handle in product, Improperly stored Laying on prep table or cooking equipment
- Corrections:
- Store with handle extended out of product., Store as stated above.
- Comment:
- Single service sauce cups used as serving utensils. Use serving utensils with handles and store properly (handle above top of food) to prevent contamination., Kitchen knife stored between prep tables. Store on a clean, sanitized surface.
- 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
|
03/07/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s), Raw animal food(s)
- Locations:
- walk-in cooler(s), reach-in cooler
- Problems:
- Stored over/next to Ready-to-eat food(s), Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep., Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw fish stored above cooked soups in walk-in cooler. Store raw animal foods below and away from cooked, ready-to-eat foods. See handout., Raw meat patties stored above cooked noodles in reach in cooler. Store raw animal foods below and away from ready-to-eat foods. See handout., All raw animal foods moved below cooked, ready-to-eat foods in both coolers. VIOLATION CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Sliced gyro meat in pan on counter at 86 F. Store food hot (above 135 F) or cold (below 41 F). See handout., Gyro meat moved to prep cooler. VIOLATION 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- prep line
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Cook handling ready to eat foods (pickles, lettuce, tomato) with bare hands. Handle ready-to-eat foods with gloves or utensils., Spoke with employee regarding bare-hand contact
- General violation description:
- 3-301.11 - employee washed hands and donned gloves. VIOLATION CORRECTED DURING INSPECTION.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s), Dispensing utensil(s)
- Locations:
- prep line, Wait station
- Problems:
- Improperly stored With handle in product, Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product., Store with handle extended out of product.
- Comment:
- Single service sauce cups used as serving utensils. Use serving utensils with handles and store properly (handle above top of food) to prevent contamination.
- 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
|
09/06/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Cookline
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towel at cookline handwashing sink. Provide., Paper towel dispenser refilled. VIOLATION CORRECTED DURING INSPECTION.
- 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 components seals
- Locations:
- walk-in cooler(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gasket on produce walk-in cooler broken. 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.
|
02/19/2013 | Routine Inspection |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPAIR FLOOR BY DISHWASHER WHERE TILES ARE BROKEN/MISSING BY NEXT INSPECTION. FLOOR MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE. RECHECK IN 6 MONTHS. MANY TILES ARE BROKEN/MISSING.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- PROTECT FOOD FROM CONTAMINATION AT ALL TIMES. DO NOT SET PANS OF FISH FOR FISH FRY, BATTER, WATER ETC. ON FLOOR IN KITCHEN. THESE ITEMS WERE BEING USED ON FLOOR IN FRONT OF FRYER TODAY. ITEMS MOVED AT TIME OF INSPECTION. CORRECTED TODAY ( PROVIDE A CART IF NECESSARY WITHIN 6 MONTHS.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Food Storage, prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) In mechanical room(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- THERE ARE MAINTENANCE ITEMS ABOVE THE BOXED POP AND POTATOES TODAY STORE BOXED POP IN THE "POP/POTATO" ROOM AND MAINTENANCE ITEMS IN THE UTILITY ROOM. REARRANGE BY NEXT INSPECTION, RECHECK IN 6 MONTHS.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
|
08/24/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- EMPLOYEES ON COOKLINE HAD DRINK CUPS TODAY THAT WERE UNCOVERED. KEEP EMPLOYEE DRINKS COVERED AT ALL TIMES. CORRECTED TODAY, EMPLOYEE DRINKS DISCARDED., CORRECTED TODAY EMPLOYEES DISCARDED DRINKS.
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Stock pot
- Corrections:
- Utilize long, shallow pans.
- Comment:
- COOL SOUPS IN SMALL CONTAINERS, 3 LARGE POTS OF SOUP TODAY HAD ICE PADDLES, STILL ON STOVE. SEPARATE LARGE POTS INTO SMALL CONTAINERS, BRING DOWN TO 70F WITHIN 2 HOURS AND 41 WITHIN AN ADDITIONAL 4 HOURS, USE ICE PADDLES WHEN SOUP IS DOWN TO 70F, NOT STEAMING. CORRECTED TODAY, SOUP PLACED IN SMALL CONTAINERS TODAY.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
|
02/15/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- SAUSAGE AT 60F, HAM AT 60F, CHICKEN AT 60F ON PREP TABLE TODAY IN STAINLESS BINS. FOOD ITEMS WERE PLACED BACK IN WALK IN REFRIGERATION AT AT TIME OF INSPECTION. TIME MARK OR KEEP IN COOLER! CORRECTED AT TIME OF INSPECTION. MONITOR.
- 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:
- WAITSTAFF HAD GLOVES FOR HANDLING TOAST, 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
- Critical: Separation, Packaging, & Segre
- Comment:
- READY TO EAT FOODS WERE NOT STORED UNCOVERED UNDER UNWASHED VEGETABLES IN WALK IN COOLER. CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: System Maintained in Good Repa
- Comment:
- HANDWASH SINK IS REPAIRED, AND TOILET IN WOMENS RESTROOM IS REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Floors, Walls, and Ceilings
- Comment:
- FLOOR TILES ARE REPAIRED IN FRONT OF DISHMACHINE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food storage
- Comment:
- POTATOES AND ONIONS ARE OUT OF THE UTILITY ROOM. CORRECTED.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Comment:
- WALK IN FREEZER IS REPAIRED/DEFROSTED.
- 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.
|
09/16/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SAUSAGE, BACON (AND EGGS) OUT AT 70F IN LARGE QUANTITIES, ON THE COOKLINE AT TIME OF INSPECTION. SAUSAGE WAS SAID TO HAVE BEEN PULLED FROM THE COOLER 2.5 HOURS AGO. KEEP COLD FOODS UNDER 41F AT ALL TIMES, CORRECT PRACTICE IMMEDIATELY.,
- 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:
- AT TIME OF INSPECTION, WAITSTAFF WAS HANDLING TOAST WITH BARE HANDS AND COOK WAS HANDLING FRIED CHICKEN OUT OF FRYER WITH BARE HANDS, ALWAYS USE GLOVES, DELI TISSUE PAPER OR UTENSILS WHEN 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: Separation, Packaging, & Segre
- Items:
- Unwashed fruit(s) and vegetable(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN WALK IN COOLER TODAY WASHED LETTUCE WAS FOUND IN A TUB ON THE BOTTOM SHELF UNDER BOXES OF UNWASHED VEGETABLES. DISCARD LETTUCE IMMEDIATELY, OR REWASH. MOVE TO TOP SHELF OR AWAY FROM BOXES OF UNWASHED VEGETABLES.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- REPAIR HOT WATER HANDLE AT WAITSTATION, HOT WATER IS NOT WORKING TODAY AT THIS HANDWASH SINK. REPAIR TOILET THAT IS LEAKING ONTO FLOOR IN WOMENS RESTROOM. TOILET IS LEAKING ONTO BASE AND POLING IN FRONT OF TOILET. REPAIR IMMEDIATELY.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- FLOOR TILES HAVE BEEN REMOVED FOR PLUMBING REASONS IN DISH AREA, REPLACE BY NEXT INSPECTION. REPLACE SOONER TO PREVENT MORE POSSIBLE DAMAGE FROM WATER GETTING UNDER EXISTING TILES.,
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- MOVE FOOD ITEMS FROM UTILITY ROOM IMMEDIATELY, MOVE POTATOES AND ONIONS FROM UTILITY ROOM ADJACENT TO WET/DRY VAC/ HWH/ MOP SINK AND CHEMICAL STORAGE. CORRECT TODAY. ,
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- ALL FOOD IN WALK IN FREEZER IS COMPLETELY FROSTED OVER, REPAIR FREEZER, OR CONVERT TO WALK IN COOLER AS DISCUSSED. REPAIR IMMEDIATELY.,
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS WERE FOUND IN MANY AREAS THROUGHOUT KITCHEN, SOILED AND SET ON THE COUNTERS. CORRECT PRACTICE IMMEDIATELY, KEEP IN A SANITIZER SOLUTION AT ALL TIMES.
- 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
|
08/09/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Wild Coney & Grill, 18818 Fort St., Riverview, MI 48193 »