- Critical: Potentially Hazardous Food (Ti
- Comment:
- A WRITTEN PROCEDURE HAS BEEN PROVIDED FOR TURKEY HAM AND TIME STICKERS ARE USED FOR DISCARDING OR CONSUMING FOOD. SEE ATTACHMENT.
- 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)
|
06/09/2015 | Follow-up |
- Critical: Controlling Pests
- Comment:
- OBSERVED NO GNATS AT FOLLOW UP INSPECTION. CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TURKEY IS 41*F INSIDE PEPSI COOLER NEAR PREP LINE. TURKEY HAM IS 51-54*F AT PIZZA REACH-IN COOLER. OWNER IS USING TIME AS A PUBLIC HEALTH CONTROL FOR TURKEY HAM. INITIAL TIME AND TEMPERATURE OF FOOD ARE WRITTEN DOWN WHEN FOOD IS PLACED ON THE LINE. FOOD IS DISCARDED WITHIN 4 HOURS. WRITTEN PROCEDURE IS NEEDED BEFORE VIOLATION WILL BE CONSIDERED 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)
|
06/05/2015 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED GNATS FLYING IN REAR OF THE ESTABLISHMENT NEAR THE ONIONS AND OTHER PRODUCE. PEST SHALL BE ELIMINATED THROUGH SOME TRAPPING METHOD. ELIMINATE PESTS IMMEDIATELY. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWEL INSIDE EMPLOYEE BATHROOM AND AT HAND WASH SINK NEAR ADJACENT TO THE UPRIGHT FREEZER. DRYING PROVISIONS SHALL BE PROVIDED AT EACH HAND WASH SINK. PIC PROVIDED PAPER TOWELS AT INSPECTION. CORRECTED.
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED TURKEY HAM AND TURKEY SLICES AT 45*F INSIDE REACH-IN COOLER ACROSS FROM PIZZA OVENS. EXCEPT DURING PREP,COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS FOR COLD HOLDING SHALL BE AT 41*OR LESS. KEEP PHF AT 41*F OR LESS. DISCARD TURKEY HAM AND TURKEY SLICES IN 2 HOURS. RISK CONTROL PLAN PROVIDED. FOLLOW UP WITHIN 10 DAYS., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED DIRTY KITCHEN FLOORS DURING INSPECTION. PHYSICAL FACILITIES SHALL BE CLEANED AT FREQUENCY NECESSARY TO KEEP CLEAN. CLEAN FLOORS IMMEDIATELY. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- OBSERVED PIC DRINK A AN UNCOVERED CUP OF COFFEE NEAR THE REACH-IN PIZZA COOLER. BEVERAGES SHALL BE CONSUMED IN A DESIGNATED AREA THAT DOES NOT ALLOW FOOD,HANDS, OR CLOTHES TO BECOME CONTAMINATED. INSPECTOR CORRECTED PIC DURING INSPECTION AND COFFEE WAS PROPERLY DISCARDED. 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- OBSERVED NO HAND WASH SIGN FOR HAND WASH SINK ADJACENT FROM UPRIGHT COOLER. A HAND WASH SIGN SHALL BE PROVIDED TO REMIND EMPLOYEES TO WASH THEIR HANDS. PROVIDE. 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.
|
05/29/2015 | Routine |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Discontinue using the plastic purple Rubbermaid tubs and the residential cooler to store chicken in the walk in cooler. These are not food grade materials nor meant to hold marinating chicken. Replace with food grade containers immediately. , Food items moved to plastic food grade tubs at time of inspection. Corrected today. Non-food grade plastic tubs removed.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Chicken in the walk in cooler is 48F today inside a domestic cooler. Do not store chicken in the small cooler in the walk in cooler, it is actually insulating the chicken from staying cold. Correct today. ( Walk in cooler is below 41F)., Chicken was removed from small cooler at time of inspection and placed in plastic food grade tubs, where it can be held under 41F. 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: Restriction and Storage
- Items:
- Medication(s)
- Problems:
- Stored over/with Prep table
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- Personal medications found today on shelf over prep table in kitchen. Keep in office or restroom, away from food. Corrected today, medications moved.
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The storage area adjacent to the three compartment sink and the floor under the three compartment sink are soiled today ( and have an accumulation of items on the floor), clean and organize. Recheck in 6 months.
- 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:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Mops were sitting on the floor in the hot water tank/utility room today. Provide mop hangers by next inspection to allow for mops to dry properly. Correct within 6 months.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- The bare wood shelf in the back room must be sealed by next inspection (painted or stained) so that it is smooth durable and easily cleanable. Correct within 6 months, next routine.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
11/05/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED-PAPER TOWELS INSTALLED 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
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED-PAPER TOWELS INSTALLED 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
- Critical: Toilet Tissue, Availability
- Items:
- Toilet paper
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED-TOILET PAPER INSTALLED DURING INSPECTION.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- Critical: Toilet Tissue, Availability
- Items:
- Toilet paper
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED-TOILET PAPER INSTALLED DURING INSPECTION.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED THE WALLS AND FLOORS IN FACILITY IN AN UNCLEAN CONDITION. ALL FACILITIES SHALL BE IN CLEAN CONDITION. CLEAN WALLS AND FLOORS DAILY AND TRAIN STAFF PROPERLY ON CLEANING. ITEM TO BE REVISITED WITHIN 90 DAYS.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED THE WALLS AND FLOORS IN FACILITY IN AN UNCLEAN CONDITION. ALL FACILITIES SHALL BE IN CLEAN CONDITION. CLEAN WALLS AND FLOORS DAILY AND TRAIN STAFF PROPERLY ON CLEANING. ITEM TO BE REVISITED WITHIN 90 DAYS.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE COVING NEAR THE MOP ROOM IS BROKEN. ALL FACILITIES SHALL BE IN GOOD CONDITION. REPAIR COVING WITHIN 90 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE COVING NEAR THE MOP ROOM IS BROKEN. ALL FACILITIES SHALL BE IN GOOD CONDITION. REPAIR COVING WITHIN 90 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/14/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Hand sink Shall be maintained so that it is accessible at all times for employee use and no other purpose. Observed hand sink adjacent to pizza oven and back prep area were blocked with pans. Keep sink clear and accessible at all times. Corrected at time of inspection items removed. This is a repeat violation submit provided risk control plan.
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Hand sink Shall be maintained so that it is accessible at all times for employee use and no other purpose. Observed hand sink adjacent to pizza oven and back prep area were blocked with pans. Keep sink clear and accessible at all times. Corrected at time of inspection items removed. This is a repeat violation submit provided risk control plan.
- 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)
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Comment:
- Employees may drink from a closed beverage container if the container is handled to precent contamination of the employees hands, the container and exposed food, and clean equipment. Observed several bottles employees were drinking from without lids and straws. Correct by only drinking from containers with lids and straws or a lid and a handle. Correct as soon as possible follow up at next routine inspection.
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Comment:
- Employees may drink from a closed beverage container if the container is handled to precent contamination of the employees hands, the container and exposed food, and clean equipment. Observed several bottles employees were drinking from without lids and straws. Correct by only drinking from containers with lids and straws or a lid and a handle. Correct as soon as possible follow up at next routine inspection.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall be maintained in a state of good repair. Observed reach in cooler at the bottom of prep line fixed with duct tape on the inside is peeling off above food. Correct by fixing inside of cooler. Correct as soon as possible follow up at next routine inspection. This is a repeat violation fill out and submit the provided risk control plan.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall be maintained in a state of good repair. Observed reach in cooler at the bottom of prep line fixed with duct tape on the inside is peeling off above food. Correct by fixing inside of cooler. Correct as soon as possible follow up at next routine inspection. This is a repeat violation fill out and submit the provided risk control plan.
- 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.
|
10/17/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the customer restrooms or the employee restroom. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the customer restroom handsinks. Soap was provided in my presence. Violation 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty baffle filters in exhaust hood above cooking equipment. Clean these filters at least once a month in order for them to stay clean.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled handsinks in cutomer and employee restrooms as well as soiled toilet in customer restroom and soiled walls by the 3 compartment sink. Clean these items to sight and touch on a daily basis.
- 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.
|
10/12/2012 | Routine |
| No violation noted during this evaluation. | 05/02/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed soiled interior of the microwave oven and shelves for sesame seeds and sauces at the front counter are dirty. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the soiled door tracks on the pop cooler on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the soiled toilet and handsink in the public restroom on a daily basis.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap for the dishroom and public restroom handsinks.
- 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:
- Provide.
- Comment:
- Provide paper towels for the dishroom and public restroom handsinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed dishroom handsink with a hot water temperature of only 87 degrees F. Provide hot water temperature of 100-120 degrees F. Increase the temperature on the hot water tank to this range.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Store maintenance equipment away from the electrical panel across from the walk-in cooler.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
04/17/2012 | Routine Inspection |
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