- Critical: Sanitizing Solutions, Testing
- Comment:
- An e-mail with a picture of quat sanitizer test strips in the facility was sent to David Pearson at the Wayne County health Department. Corrected.
- 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)
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06/04/2015 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection no quat sanitizer test strips in the facility. Correct by providing test strips to David Pearson at the Wayne County Health Department. dpearson@waynecounty.com. A follow up will occur in about 10 days. If a picture or receipt of quat sanitizer test strips is provided to David Pearson at the Wayne County Health Department a follow up will not have to occur. ,
- 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)
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04/29/2015 | Routine |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- MOP WATER IS DUMPED IN ALLEY WAY AFTER USE. SEWAGE SHALL BE DISPOSED THROUGH THE SEWAGE TREATMENT SYSTEM AND NOT DEPOSITED INTO THE ENVIRONMENT. USE THE MOP SINK TO DISPOSE OF THE MOP WATER. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE WHO WAS UNAWARE OF THIS REQUIREMENT AND WILL NOW USE THE MOP SINK TO DISPOSE OF THE MOP WATER.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
|
03/06/2014 | Routine |
| No violation noted during this evaluation. | 02/21/2013 | Routine |
| No violation noted during this evaluation. | 02/21/2012 | Routine Inspection |
| No violation noted during this evaluation. | 02/15/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cooler(s) 3 door cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THREE DOOR COOLER TESTED 43.5 F (PEPSI) PLEASE REPAIR TO HOLD PRODUCT(S) 41 F IF THIS COOLER IS USED TO HOLD FOODS
- 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.
|
01/19/2010 | Routine Inspection |
| No violation noted during this evaluation. | 01/27/2009 | Routine Inspection |
| No violation noted during this evaluation. | 07/22/2008 | Routine Inspection |
- Critical: Food Contact with Soiled Items
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- RUST AND MINERAL DEPOSITS ON THE INTERIOR EMPTY, WASH (SCRUB,IF NECESSARY),RINSE, SANITIZE,AIR DRY,REFILL,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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01/15/2008 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 3-door reach-in cooler PHF
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MAINTENANCE STAFF, ON SITE TO FIX BURST PIPE(S), DIALED DOWN THE COOLER IN QUESTION AND IT RE-TESTED @ 37 F AND LOWER
- 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)
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02/07/2007 | |
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