- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- By the Front Counter
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SMALL REACH-IN COOLER UNDER THE FRONT COUNTER, A CONTAINER OF MILK WAS 45 F. THE PERISHABLE ITEMS IN THIS COOLER WERE TRANSFERRED TO THE LARGER REFRIGERATOR IN THE BACK KITCHEN AT TIME OF VISIT. OWNER WILL ADJUST FRONT REFRIGERATOR TEMPERATURE BEFORE USING IT FOR POTENTIALLY HAZARDOUS FOOD (PHF). ITEM CORRECTED AT TIME OF INSPECTION.
- 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)
- Repairing
- Locations:
- in the dry storage room
- Comment:
- THE FLUORESCENT LAMP IN THE CEILING IS LOOSE AND NEEDS TO BE SECURED TO THE CEILING. BE SURE THE LIGHT TUBES ARE COATED/SHATTERPROOF.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/09/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The can opener had old debris on blade. Corrected by 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: Non-Continuous Cooking of Raw
- Locations:
- kitchen
- Comment:
- Partially cooked bacon out on counter since morning, not time or temp controlled. Dispose of the bacon and keep refrigerated after cooking. Cool after cooking with rapid cooling procedures (thin portion, metal pan, under refrigeration). Owner chooses refrigeration rather than time control. Corrected by discarding and agreeing to rapid cool and refrigerate after cooking. A small amount for immediate service may be out of temp control.
- General violation description:
- 3-401.14 - Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the floor of kitchen under equipment and along walls. Clean the floor of dry storage room under shelving.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- kitchen storage area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Shield the lights in the kitchen and dry storage room.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- front Chest freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Defrost the front counter chest freezer.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/15/2014 | Routine |
- Critical: Preventing Contamination from
- Comment:
- CORRECTED: EMPLOYEES NOW USE TONGS TO HANDLE TOAST.
- 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: When to Wash
- Comment:
- CORRECTED: PROCEDURES HAVE BEEN CHANGED TO ALLOW FOR HAND WASHING BETWEEN HANDLING RAW AND READY-TO-EAT FOODS.
- 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
|
05/20/2014 | 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:
- FOOD EMPLOYEES MAY NOT CONTACT READY-TO-EAT FOODS WITH THEIR BARE HANDS AND SHALL USE UTENSILS SUCH AS DELI TISSUE, TONGS, OR SINGLE-USE GLOVES. OBSERVED 2 SERVERS PREPARING TOAST FOR SERVICE BY TOASTING, BUTTERING, SLICING, AND PLACING TOAST ON PLATE WITH BARE HANDS. USE APPROPRIATE UTENSILS TO PREVENT CONTAMINATION OF FOOD.
- 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: Reheating for Hot Holding
- Items:
- Food item(s) reheated
- Problems:
- Longer than two hours to reach 165 degrees f In steam table
- Corrections:
- Reheat food items quickly.
- Comment:
- POTENTIALLY HAZARDOUS FOOD THAT IS COOKED, COOLED, AND REHEATED FOR HOT HOLDING SHALL BE REHEATED SO THAT ALL PARTS OF THE FOOD REACH 165F FOR 15 SECONDS. REHEATING SHALL BE DONE RAPIDLY AND MAY NOT EXCEED 2 HOURS. A POT OF CHILI IN A HOT HOLDING UNIT WAS MEASURED AT 65F AT 8:20 AM. THE COOK STATED THAT HE PUT THE CHILI IN THE UNIT TO BE REHEATED BETWEEN 8:00-8:15AM. TEMPERATURE OF THE CHILI AT 9:00AM WAS MEASURED AT 83F, AND AT 100F AT 9:36AM. THE CHILI WAS THEN REMOVED FROM THE HOLDING UNIT AND RAPIDLY HEATED ON THE STOVE TOP TO 169F MEASURED AT 9:50AM. REHEAT CHILI AND SOUPS RAPIDLY TO REACH 165F WITHIN 2 HOURS. CORRECTED AT TIME OF INSPECTION BY HEATING THE CHILI RAPIDLY ON THE STOVE TOP.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS DURING FOOD PREPARATION, AS OFTEN AS NECESSARY TO REMOVE CONTAMINATION, AND TO PREVENT CROSS-CONTAMINATION WHEN CHANGING TASKS. OBSERVED COOK AT COOK LINE CRACKING RAW SHELL EGGS INTO PAN, AND THEN TOUCHING WIPING CLOTH (DRY), AND UTENSILS WITHOUT WASHING HANDS. OBSERVED COOK BREAKING EGG YOLKS IN PAN WITH HIS FINGERS AND CONTINUING TO COOK, HANDLING WIPING CLOTH AND EQUIPMENT WITHOUT WASHING HANDS. WASH HANDS AFTER HANDLING RAW POTENTIALLY HAZARDOUS FOODS TO PREVENT CROSS-CONTAMINATION.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- EQUIPMENT SHALL BE MAINTAINED IN A STATE OF REPAIR THAT MEETS REQUIREMENTS. OBSERVED CHEST FREEZER UNIT AT WAIT STATION TO HAVE A SEVERE BUILD-UP OF FROST. MAINTAIN FREEZER TO ELIMINATE FROST BUILD-UP.
- 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.
- Outdoor Storage Surface
- Items:
- Waste receptacle(s) dumpster
- Problems:
- Stored over Dirt/soil
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- Comment:
- AN OUTDOOR STORAGE SURFACE FOR REFUSE SHALL BE CONSTRUCTED OF NONABSORBENT MATERIAL SUCH AS CONCRETE OR ASPHALT AND SHALL BE SMOOTH, DURABLE, AND SLOPED TO DRAIN. DUMPSTER IS STORED OVER A DIRT SURFACE. STORE DUMPSTER OVER CEMENT OR MACHINE LAID ASPHALT THAT IS SLOPED TO DRAIN.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- CLOTHS IN-USE FOR WIPING EQUIPMENT SHALL BE HELD BETWEEN USES IN A CHEMICAL SANITIZER SOLUTION. OBSERVED WET WIPING CLOTH STORED ON RIM OF SANITIZING BUCKET. STORE WIPING CLOTHS COMPLETELY SUBMERGED IN SANITIZER BETWEEN USES.
- 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
|
04/24/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- GREASE ACCUMULATION OBSERVED ON THE HOOD VENTILATION FILTERS.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Outdoor Storage Surface
- Items:
- Waste receptacle(s) dumpster
- Problems:
- Stored over Dirt/soil
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS WERE NOT STORED IN SANITIZER SOLUTION BETWEEN USES.
- 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
|
10/29/2013 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- reach-in cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Gasket on reach-in cooler door is sliding off it's track. Repair.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- reach-in cooler, prep table, 3-compartment sink(s)
- Problems:
- With accumulation of debris, With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean., Keep clean.
- Comment:
- Food debris on shelves of reach-in cooler. Clean., Food debris on lower shelves of prep tables. Clean., Piping under 3 compartment sink is greasy. 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.
- Repairing
- Items:
- Physical facilities
- Locations:
- 3-compartment sink(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Rubber coving missing on floor under 3 compartment sink. Replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/29/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SAUSAGE LINKS ON COOK LINE TABLETOP AT 75F. MILK AT SODA AREA AT 48F IN ON ICE IN COOLER. PROPERLY COLD HOLD FOODS AT 41F OR LOWER AT ALL TIMES IN PROPER STORAGE AREAS AND COOLERS., PIC EDUCATED AND ITEMS COOLED AND PROPERLY STORED IN COOLERS DURING INSPECTION. ITEMS 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 Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ITEMS PROPERLY DATE MARKED DURING INSPECTION-CORRECTED., A LARGE HAM AND TURKEY ROAST FOUND IN REACH IN COOLER AT COOK LINE WITHOUT DATE MARKING. ALL REQUIRED FOODS SHALL BE PROPERLY MARKED AT ALL TIMES. MARK FOODS IMMEDIATELY.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Cookline
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE COOK LINE FLOOR, DISH MACHINE FLOOR AREA, REACH IN COOLER INTERIOR AND REACH IN FREEZER INTERIOR ARE UNCLEAN. ALL AREAS AND EQUIPMENT SHALL BE PROPERLY CLEANED AS REQUIRED. CLEAN AREAS IMMEDIATELY.
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Cookline
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- POTATOES STORED ON COOK LINE FLOOR. ALL FOODS SHALL BE PROPERLY STORED AT ALL TIMES. PROPERLY STORE POTATOES ON SHELVES IMMEDIATELY.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE PIPING UNDER THE MENS ROOM AND DISHLINE HANDSINKS ARE NOT IN SOUND CONDITION. ALL PIPING AND PLUMBING SHALL BE IN SOUND CONDITION. CORRECT 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- kitchen
- Problems:
- Not provided In prep 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
|
05/02/2012 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Items:
- Quaternary ammonia solution
- Locations:
- Employee(s)
- Problems:
- Not immersed in For at least 30 seconds
- Corrections:
- Submerse for at least 30 seconds.
- Comment:
- Employee washing dishes at 3 compartment sink immediately transferred dishes from sanitize compartment to drying rack. Follow directions on sanitizer for correct exposure time., Spoke with employee regarding proper use of sanitizer
- General violation description:
- 4-703.11 - dishes being held in compartment for minimum of one minute. VIOLATION CORRECTED.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- kitchen shelf/shelves, kitchen stove
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Accumulation of food debris on lower shelf of prep table. Clean., Grease, food debris on side of range. 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- kitchen
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light fixtures in kitchen are not shielded. Provide light shields 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
|
08/08/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals, Equipment components
- Problems:
- Broken, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- REPLACE BROKEN GASKETS ON REACH-IN COOLER., GREASE TRAY UNDER STOVE TOP IS DRIPPING GREASE ONTO FLOOR. REPAIR.
- 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.
|
01/13/2011 | Routine Inspection |
- 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:
- Corrected today by cook - owner., Cook was observed wiping hands on apron. Do not use apron to wipe soiled hands on --- wash hands and dry on disposable towels.
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the plastic chests.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the dry store room. Place all items on shelves or floor. Remove all non-working, not-to-be-used items. Create a space in front of pop box tower so boxes can be changed as needed. Clean the mop sink closet.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair or replace the gaskets on the McCall cooler doors. Provide switch plates for open electric switches.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- In the womens restroom place a covered waste basket.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
07/14/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Wiley's Coyote Grill, 37005 Huron River Dr., Huron, MI 48164 »