- Critical: Backflow Prevention, Air Gap
- Comment:
- The overhead sprayer has been air gapped. Violation corrected.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Three coolers are holding phfs under 41F, the reach in coolers on the cookline and the waitstation have been repaired/corrected. The walk in cooler still has meats and soups at 46-47F, the air temp is 47F today, repair/adjust immediately, revisit 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)
|
06/16/2015 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide an air gap for the overhead spray nozzle at the dishmachine, today the nozzle is touching the drainboard. Correct within 10 days, shorten or restrain hose so that it sits at least 1 inch above the flood rim of the drainboard.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- There are four coolers that have phfs above 41F today, remove phf's from these coolers and repair adjust immediately: 1) reach in cooler w/prep table on cookline adjacent to stove, feta and pepperoni at 49F 2) reach in cooler w/prep table on the end of the cookline has raw chicken at 51F on bottom of unit and salsa, cut tomatoes at 50F on top rail. 3) walk in cooler has taco meat at 46F 4) waitstation cooler has milk at 49F Revisit within 10 days, use ice as a temporary measure, as discussed, repair immediately.,
- 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)
|
05/01/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE COOK LINE PREP COOLER OBSERVED POTENTIALLY HAZARDOUS FOODS SUCH AS STEAKS, SLICED ROAST BEEF AND SLICED TURKEY BREAST, COLE SLAW, TUNA SALAD, AND CHOPPED TOMATOES AT 47-51*F. AMBIENT AIR TEMPERATURE IN THE COOLER OBSERVED AT 50*F. COLD FOOD MUST BE HELD AT 41*F OR BELOW. CORRECTED AT TIME OF INSPECTION BY DISCARDING FOODS THAT HAD BEEN IN THE COOLER FOR MORE THAN 4 HOURS AND PLACING REMAINING ITEMS INTO THE OTHER PREP COOLER THAT WAS HOLDING PROPER TEMPERATURE.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes Cleaning
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- COOK LINE HAND WASH SINK USED FOR CLEANING PANS AND UTENSILS. SEVERAL ITEMS AND FOOD DEBRIS OBSERVED IN THE HAND SINK AT THE TIME OF INSPECTION. HAND WASH SINKS SHALL BE USED FOR HAND WASHING AND NOT FOR ANY OTHER PURPOSE. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE EMPLOYEES. ITEMS WERE REMOVED FROM THE HAND SINK. HAND SINK WILL NOT BE USED FOR CLEANING OF ITEMS.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- COOK LINE PREP COOLER AMBIENT AIR TEMPERATURE AT 50*F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. ADJUST OR REPAIR COOLER TO HOLD PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41*F OR BELOW.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SEVERAL PREP COOLERS OBSERVED WITH INACCURATE/BROKEN OR MISSING AIR THERMOMETERS. AN ACCURATE THERMOMETER MUST BE PROVIDED IN EACH COOLER TO MONITOR THE AMBIENT AIR TEMPERATURE.
- 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED 2 PORK LOINS AND 1 TUBE OF GROUND BEEF THAWING OUT AT ROOM TEMPERATURE IN THE KITCHEN. THAW FOOD UNDER REFRIGERATION, UNDER COLD RUNNING WATER, AS PART OF THE COOKING PROCESS, OR IN THE MICROWAVE FOR IMMEDIATE USE.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
10/21/2014 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- 2-compartment sink(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- AT THE 2-COMPARTMENT FOOD PREP SINK IN THE KITCHEN OBSERVED ONE DRAIN LINE EXTENDING BELOW THE FLOOD RIM LEVEL OF THE FLOOR DRAIN AND THE SECOND DRAIN LINE HAD A PIPE PLACED ONTO THE END OF THE DRAIN LINE AS A SPLASH GUARD ELIMINATING THE AIR GAP BETWEEN THE END OF THE DRAIN LINE AND THE FLOOD RIM LEVEL OF THE FLOOR DRAIN. AN AIR GAP OF AT LEAST 1 INCH MUST BE PRESENT BETWEEN THE SEWAGE SYSTEM (FLOOR DRAIN) AND THE END OF DRAIN LINES ORIGINATING FROM FOOD EQUIPMENT (PREP SINKS). CORRECTED AT TIME OF INSPECTION BY REMOVING THE SPLASH GUARD PIPE TO PROVIDE AN ADEQUATE AIR GAP FOR THE RIGHT COMPARTMENT OF THE SINK. THE DRAIN LINE FROM THE LEFT COMPARTMENT OF THE SINK WAS LIFTED AND SECURED TO THE RIGHT COMPARTMENT'S DRAIN LINE WITH A PLASTIC ZIP TIE TO PROVIDE AN ADEQUATE AIR GAP FOR BOTH COMPARTMENTS OF THE FOOD PREP SINK.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- FOOD ITEMS ARE NOT CONSISTENTLY DATE MARKED. SOME FOOD ITEMS OBSERVED LABELED WITH THE PREP DATE WHILE OTHER FOOD ITEMS ARE LABELED WITH THE DISCARD DATE. DATE MARKING LABELS HAVE A LINE FOR "USE BY" DATE BUT THE PREP DATE IS MARKED ON THE LINE. SOME FOOD ITEMS SUCH AS PORTIONED DELI MEATS WERE RE-STOCKED INTO CONTAINERS WITH DATE LABELS BUT THE DATE MARKING LABELS WERE NOT CHANGED TO INDICATE THAT NEW FOOD ITEMS WERE IN THE CONTAINERS. DATE MARKINGS MUST BE CONSISTENT THROUGHOUT THE FACILITY TO ENSURE THAT FOOD ITEMS REQUIRING DATE MARKINGS ARE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. CORRECTED AT TIME OF INSPECTION BY DISCARDING FOOD ITEMS SUCH AS RANCH DRESSING, COOKED CHICKEN BREASTS, AND TUNA SALAD THAT WERE LABELED WITH A DATE THAT HAD PASSED AND IT WAS NOT CLEAR WHETHER THE DATE WAS THE PREP OR DISCARD DATE. REMAINING FOOD ITEM DATE MARKINGS WERE ADJUSTED TO REFLECT THE APPROPRIATE USE-BY/ DISCARD DATE. STAFF MEMBERS INSTRUCTED BY THE MANAGER TO USE DISCARD DATES ONLY WHEN DATE MARKING.
- 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 and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FOOD AND OTHER DEBRIS OBSERVED ACCUMULATED BENEATH THE COOK LINE COUNTERS AND EQUIPMENT. CLEAN NOW AND KEEP CLEAN.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PLASTIC SINGLE-USE PORTION CUPS USED AS SCOOPS AND STORED IN THE PICO DE GALLO, SHREDDED CHEESE, AND CROUTONS. PROVIDE DURABLE SCOOPS WITH HANDLES AND STORE SCOOPS TO PREVENT HAND CONTACT WITH THE FOODS.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- COOLER THERMOMETERS MISSING OR BROKEN IN SEVERAL PREP COOLERS AND THE PRODUCE WALK-IN COOLER. PROVIDE AN ACCURATE THERMOMETER IN EACH COOLER TO MONITOR AMBIENT AIR TEMPERATURES.
- 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)
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04/22/2014 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED SEVERAL CHEMICAL SPRAY BOTTLES WITH NO LABELS IDENTIFYING THE CONTENTS. CORRECTED AT TIME OF INSPECTION BY LABELING THE 4 CHEMICAL SPRAY BOTTLES WITH THE COMMON NAMES OF THE CONTENTS USING PERMANENT MARKER.
- 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.
- Critical: Hot Water and Chemical
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in For at least 30 seconds
- Corrections:
- Submerse for at least 30 seconds.
- Comment:
- OBSERVED BAR GLASSES BEING DIPPED INTO THE QUAT SANITIZER AND IMMEDIATELY REMOVED TO AIR DRY AT THE 3-COMPARTMENT SINK IN THE BAR AREA. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE BARTENDER. BAR GLASSES WILL BE SUBMERGED IN THE SANITIZER SOLUTION FOR AT LEAST 30 SECONDS BEFORE AIR DRYING.
- 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
|
10/29/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- Menu advisory completed. VIOLATION CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
11/09/2012 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Drain line for 3 compartment sink has fallen into drain cup below
- General violation description:
- 5-203.14 - air gap has been closed. Re-create air gap., Air gap has been re-created by properly positioning drain line. VIOLATION CORRECTED DURING INSPECTION.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Comment:
- Consumer advisory on menu is incorrect
- General violation description:
- 3-603.11 - several disclosures are missing, and asterisks (*) are present on many items that do not require it. , This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation is corrected. Handout has been provided to PIC.,
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Cookline prep sink
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Faucet on prep sink (on front cook line) is dripping. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/30/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FLOOR OF BAR GLASS CHILLER 2) FLOOR OF KITCHEN 3-DOOR REACH-IN 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- bar handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- 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
- Locations:
- bar handsink
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1)LEAK AT 2-COMPARTMENT SINK HOT WATER FAUCET WHEN WATER IS ACTIVATED 2) PIPE LEAKING AT TOILET IN WOMEN'S RESTROOM
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED NO SANITIZING SOLUTION FOR WIPING CLOTH STORAGE AT BAR OR WAIT STATION.
- 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
|
04/17/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- Dishmachine sanitizer levels at 100 ppm chlorine. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
08/16/2011 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- hotel restaurant Dish machine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chemical dishmachine sanitizer level at less than 10 ppm. Sanitizer does not appear to be dispensing properly. Repair., WCHD will return within 10 days to ensure this critical violation is corrected.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- hotel restaurant Walk-in cooler
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Liquid spilled on floor of hallway walk-in cooler. Clean.
- 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.
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08/05/2011 | Routine Inspection |
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