- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED CAN OPENER IN PREP AREA. UTENSILS SHALL BE CLEANED TO SIGHT AND TOUCH. PERSON-IN- CHARGE(PIC) CLEANED CAN OPENER AT END OF INSPECTION. 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO SOAP AT FRONT HAND WASHING SINK. A SOAP , HAND CLEANSING AGENT SHALL BE PROVIDED AT EACH HAND WASHING SINK. SOAP WAS PROVIDED DURING INSPECTION. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED TORN GASKETS AROUND DOOR TRIM UNDERNEATH FRONT REACH-IN COOLER. EQUIPMENT COMPONENTS SHALL BE IN GOOD REPAIR. REPLACE GASKETS. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASH SIGNAGE AT BATHROOM HAND WASHING SINK. A POSTER OR SIGN REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE POSTED AT HAND WASH SINK. PROVIDE HAND WASH SIGN. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED HOT WATER LEAKING AT FRONT HAND WASH SINK ACROSS FROM SERVICE WINDOW. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR LEAK AT FRONT HAND WASH SINK. CORRECT VIOLATION IN 30 DAYS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/24/2015 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- back room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- Grill line
- Problems:
- Not provided
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/04/2014 | Routine |
- Exterior Walls and Roofs, Prot
- Items:
- Exterior perimeter roof
- Problems:
- Does not protect from weather
- Corrections:
- Repair.
- Comment:
- THERE IS A LEAK (SMALL DRIP) IN THE KITCHEN IN THE MIDDLE OF THE ROOM BY THE 3 COMPARTMENT SINK/SLICER AREA. IT IS RAINING OUTSIDE AND WATER IS COMING IN. REPAIR ROOF BY NEXT ROUTINE INSPECTION-WITHIN 6 MONTHS. OUTER OPENINGS MUST BE PROTECTED AT ALL TIMES.
- General violation description:
- 6-202.16 - Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- EMPLOYEE RESTROOM FAUCET IS NOT TURNING OFF. PLUMBING MUST BE MAINTAINED. REPAIRED BY NEXT INSPECTION, RECHECK IN 6 MONTHS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/26/2013 | Routine |
| No violation noted during this evaluation. | 03/02/2012 | Follow-up |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed through an interview with food handler that she did not know what temperature the potentially hazardous foods must be at in the food prep cooler. Person in charge must train all food handlers in food safety knowledge. Have certified food manager review food safety information with all food handlers.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dusty condenser motor on food prep cooler and dusty front doors and controls on the oven. Clean these items to sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a metal stem thermometer that measures from 0 degrees F up to 220 degrees F.
- 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)
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Provide a hat or hairnet for employee who is not wearing one.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide hand washing signs for front and rear handsinks.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
02/20/2012 | Routine Inspection |
| No violation noted during this evaluation. | 02/25/2011 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed sanitizing rinse above 200 ppm of chlorine. Sanitizing rinse must be between 50-100 ppm of chlorine. Provide one teaspoon of chlorine per gallon of water.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed no drain plugs for the 3 compartment sink. A rag was used to plug the drain to fill the sink compartment. Provide approved drain plugs.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy drain bowl under the 3 compartment sink. Clean the bowl on a weekly basis to prevent build-up of mold.
- 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 Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a metal stem thermometer that measures 0 degrees F up to 220 degrees F.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The following equipment is in poor repair: reach-in freezers need to be defrosted to remove ice build-up, the 3 compartment sink faucet and the restroom faucet both have water leaks - repair or replace the faucets.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a conspicuous hand washing sign for the kitchen handsink. Move existing sign so it is visible to food handlers.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a chlorine test kit for checking the sanitizer in the 3 compartment sink.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/15/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- REVIEW WITH THE EMPLOYEES THE ILLNESS SYMPTOMS THAT REQUIRE THE FOOD EMPLOYEE TO REMAIN HOME AND TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS IF DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: INSTRUCTION AND REVIEW WAS CONDUCTED FOR THE EMPLOYEES, OBSERVED FOOD EMPLOYEES KNOWLEDGEABLE OF THE SIGNS AND SYMPTOMS OF ILLNESS THAT REQUIRES THEM TO STAY HOME AND INFORM THE PERSON IN CHARGE. IN ADDITION
- General violation description:
- 2-201.11 - CONCERNING DIARRHEA OR VOMITING, THEY ACKNOWLEDGE THEY ARE NOT TO RETURN TO WORK AT ANY LICENSED FOOD KITCHEN UNTIL THEY REMAIN SYMPTOM FREE FOR AT LEAST 24 HOURS. THEY ACKNOWLEDGE THEY WILL CALL THE PERSON IN CHARGE IF THEY OF A PERSON THEY LIVE WITH HAVE A CONTAGIOUS DISEASE. THEY ARE EACH FAMILIAR WITH NAMES OF ILLNESS ALSO KNOWN AS THE BIG 5 NORO-VIRUS, SALMONELLA TYPHI, SHIGELLA, ESCHERICHIA COLI ("E-COLI"), HEPATITIS "A" VIRUS. THE EACH FOOD EMPLOYEE ACKNOWLEDGE THEY WILL INFORM THE PERSON IN CHARGE IF THEY OR THEIR HOUSE MATE ILLNESS IS DUE TO ONE OF THE BIG 5.
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- kitchen Food Employee
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed the food employees not washing his hands in between changing plastic gloves after handling raw meat. Correction made: Observed hand washing performed after the food employee handled raw meat and before putting on new plastic gloves in completing the sandwich.
- 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 Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Door Handles
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED FOOD SOIL RESIDUE IMBEDDED: A.) ON THE DRAWER AND DOOR HANDLES TO THE REACH IN COOLERS AND THE FREEZER. B.) ON THE LIGHT SWITCH PANEL IN THE RESTROOM. THOROUGHLY CLEAN TO SIGHT AND TOUCH WITH INCREASE FREQUENCY AT LEAST ONCE EVERY 24 HOURS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- Outside receptacles covered waste container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed the food employees did not know the minimal internal temperature needed to assure the raw thin sliced Philly steaks or hamburger are considered fully cooked (155*F for 15 seconds). Nor where they instructed in the use of the stab type food thermometer to assure safe food cooking and holding temperatures. The food employees are not knowledgeable of when to perform hand washing
- General violation description:
- 2-103.11 - observed exchanging contaminated plastic gloves from handling raw meat with new without first performing hand washing in between. No chemical test kit is available in the kitchen nor are the food employees knowledgeable of the needed strength chemical strength for chlorine bleach and water. The food employees are knowledgeable of when to perform hand washing
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- kitchen Food Employee
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Corrective Action Taken: Stab-type food thermometer provided this day.
- 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)
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- kitchen ceiling lights
- 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- kitchen 3 compartment sink & drainboards
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
02/25/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- Comment:
- CLEAN THE PHYSICAL FACILITIES MORE OFTEN: BEHIND AND UNDER EQUIPMENTS IN THE KITCHEN.
- 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:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- COVER FOR THE COLD UNIT DISPLAY IS BROKEN. RE-ATTACH / REPAIR THE COVER.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SINK NEAR WINDOW DOES NOT HAVE PAPER TOWELS. PROVIDE PAPER TOWELS TO THE SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- OUTER DOOR IN THE BACK KITCHEN IS OPEN. KEEP DOOR CLOSE AND PROVIDE A SCREEN DOOR TO PREVENT RODENT 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
|
08/06/2009 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OPEN CUPS WERE OBSERVED IN THE KITCHEN AREA. PIC DISCARDED THE CUPS AT TIME OF INSPECTION. VIOLATION IS 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- Comment:
- CLEAN KITCHEN AREA, STORAGE ROOM MORE OFTEN.
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows for contamination
- Corrections:
- Remove to prevent contamination.
- Comment:
- MOP WAS OBSERVED STORED IN THE SINK.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- 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:
- FOOD BOXES WERE OBSERVED STORED ON THE FLOOR IN THE STORAGE ROOM.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEE WERE OBSERVED WITHOUT 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
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- REMOVE THE FOLLOWING: TRASH BAGS, EMPTY CANS, UNUSED POP DISPESNER, UNUSED COOLER FROM THE FACILITY.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
02/24/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- Comment:
- CLEAN PHYSICAL FACILITIES MORE OFTEN, ORGANIZE STORAGE ROOM AND CLEAN KITCHEN AREA.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS. FOOD EMPLOYEE WAS OBSERVED WITHOUT HAIR RESTRAINT.
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- PROVIDE SOAP TO THE SINK NEAR WINDOW.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- PROVIDE PAPER TOWELS TO THE SINK NEAR WINDOW.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
08/28/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Biondes Pizza #3, 7544 Greenfield, Dearborn, MI 48124 »