- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- employee restroom
- Problems:
- Used common towel
- Corrections:
- Discontinue use.
- Comment:
- EMPLOYEE DRYING HANDS ON COMMON TOWEL IN RESTROOM - PROVIDE DISPOSABLE HANDTOWELS AT ALL TIMES.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- 4-door cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- YOGURT, HOMEMADE SAUCE, RAW SHELL EGGS AT 47F-50F INSIDE 4-DOOR REACH-IN COOLER.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 4-door cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EXCESSIVE AMOUNT OF ICE OBSERVED ON 4-DOOR COOLER FAN - REPAIR TO MAINTAIN 38F AT ALL TIMES.
- 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)
- Locations:
- Cookline
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- UTENSIL STORED IN STANDING WATER AT 109F - DISCONTINUE PRACTICE IF WATER IS NOT MAINTAINED AT 135F AT ALL TIMES.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- rear exit door
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- REAR SCREEN DOOR TORN AND SPACE OBSERVED AT BOTTOM OF DOOR - PROVIDE DOOR SWEEP TO PREVENT PEST ENTRY.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- 4-door cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A EASILY VISIBLE HANGING THERMOMETER INSIDE 4-DOOR COOLER TO MONITOR INTERNAL AIR TEMPERATURE OF UNIT.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Cookline
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED NO SANITIZING SOLUTION FOR WIPING CLOTHS AT COOKLINE.
- 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
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06/02/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER IS PRESENT IN ESTABLISHMENT.
- 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)
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12/04/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FOOD THERMOMETER AT COOK LINE IS NOT WORKING. PROVIDE WORKING THERMOMETER TO ENSURE PROPER COOKING AND HOLDING TEMPERATURES OF FOODS. FAX OR E-MAIL RECEIPT FOR OR PICTURE OF WORKING THERMOMETER TO WAYNE COUNTY HEALTH DEPARTMENT AT CONTACT INFORMATION PROVIDED AT INSPECTION 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)
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11/17/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Dining area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A CAN OF MILK FOR TEA AND COFFEE IS STORED NEXT TO THE COCOA COLA SODA COOLER AT 54 F WITHOUT REFRIGERATION OR TIME MARKINGS. ALL MILK SHALL BE STORED UNDER 41 F IN A COOLER OR TIME MARKED. STORE MILK IN COOLER IMMEDIATELY., CORRECTED-MILK PLACED IN COOLER DURING INSPECTION AND STAFF EDUCATED ON THIS REQUIREMENT FOR THE FUTURE.
- 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) cutting board(s) at prep cooler
- Locations:
- near Walk-in cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE COOKLINE STOVE CLEAN OUT TRAY IS UNCLEAN. ALL EQUIPMENT SHALL BE KEPT IN A CLEAN STATE. CLEAN TRAY DAILY AND WHEN IT BECOMES UNCLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/21/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment cutting board
- Locations:
- kitchen cutting board(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The kitchen cutting board MUST remain free of old accumulations. This cutting board must be cleaned and SANITIZED after each and every usage so that food debris is removed often. Simply wash and sanitize this unit immediately, at least prior to next usage, and keep the unit cleaner via more frequent cleanings. , The Certified Food Manager washed & sanitized the entire cutting board front and rear at the time of todays Routine Inspection. Simply keep up with this important Food Safety practice.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- Facility Outer Opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Begin practice of keeping all outer openings (doors) closed when the doors are not actively being used for deliveries etc. Keeping these outer openings properly shut will minimize the chance of insect entry into the establishment as well as rodents or other vermin. Simply keep all doors shut when not in use.
- 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
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10/04/2013 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) INDIVIDUALLY PORTIONED CUPS OF SPICY SAUCE WITH TOMATOES STORED AT 56F INSIDE REFRIGERATOR 2) SPICY SAUCE AND BUTTERMILK AT 49F INSIDE PREP STATION COOLER, POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE LOCATION MAINTAINING 41F AT ALL TIMES. - REFRIGERATOR FREEZER COMPARTMENT USED.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Coolers
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REFRIGERATOR AT 60F AND PREP STATION COOLER AT 49F.
- 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-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Cookline
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Cookline
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- 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)
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09/14/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- can opener(s) prep table(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- 3-compartment sink(s)
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- EMPLOYEE WASHING AND RINSING POTS AND OTHER DISHWARE WITHOUT SANITIZING., PROPER USE OF 3-COMPARTMENT SINK EXPLAINED - DISHWARE AND EQUIPMENT SANITIZED AFTER CLEANING.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s)
- Problems:
- Soiled
- Corrections:
- Keep 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.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Facility
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE SANITIZING SOLUTION EXCEEDS 50-100PPM - USE TEST STRIPS TO MEASURE PROPER CONCENTRATION OF SANITIZER USED., CHEMICAL TEST STRIPS USED TO MEASURE PROPER CONCENTRATION OF SANITIZER USED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASE OF PAPER TOWEL STORED DIRECTLY ON FLOOR IN STORAGE AREA.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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03/06/2012 | Routine Inspection |
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- rear exit door Kitchen Area
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- REAR EXIT DOOR DAMAGED - REPLACE TO PROVIDE A SEALED, TIGHT-FITTING DOOR.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Kitchen Area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
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09/14/2011 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Kitchen Area
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- ORANGE PLASTIC PAINT BUCKETS FROM HOME DEPOT USED TO STORE DRY GOODS - DISCONTINUE USE AND PROVIDE FOOD GRADE CONTAINERS., FOODS REMOVED FROM UNSAFE CONTAINERS AND PLACED IN FOOD GRADE CONTAINERS.
- 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
- Locations:
- prep sink
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT ARE CLEANED AND SANITIZED.
- 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
- Locations:
- Kitchen Area
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OPEN BEVERAGE DISCARDED.
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- ALL CHEMICAL SPRAY BOTTLES LABELED WITH COMMON NAME.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Containers Identified with Com
- Items:
- Food item(s)
- Locations:
- cookline
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- LABEL ALL DRY GOODS CONTAINERS WITH COMMON NAMES IN ENGLISH.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- cookline
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SOAP PROVIDED TO EACH HANDSINK.
- 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)
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- prep sink faucet(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- BASE OF PREP SINK FAUCET LEAKING WHEN WATER IS ON.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- reach-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Warewashing, Sink Requirements
- Items:
- Sink compartment(s) of three compartment sink
- Locations:
- Mop sink(s)
- Problems:
- Not large enough To submerse largest piece of equipment
- Corrections:
- Provide sink with all three bays large enough to submerse your largest piece of equipment.
- Comment:
- RICE POTS ARE TOO LARGE TO SUBMERGE IN 3-COMPARTMENT SINK AND ARE CLEANED IN MOP SINK DAILY.
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- cookline
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS ARE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES IN ORDER TO PREVENT GROWTH OF MICROOORGANISMS.
- 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
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03/04/2011 | Routine Inspection |
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