Mcdonalds, 9777 Wayne, Romulus, MI 48174 - inspection findings and violations

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Business Info

Restaurant name: MCDONALDS
Address: 9777 Wayne, Romulus, MI 48174
Permit #: 031568
Non-smoking facility: No
Last inspection: 05/18/2015
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Inspection findings

Inspection date

Type
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    The ice machines were soiled today on the drip guard. Clean regularly. Machines cleaned at time 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
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    The drainline from the fan in the walk in freezer is dripping and causing ice to build up, repair/re-insulate drainline by next inspection. Place a tray under drip until repaired. Correct by 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.
 05/18/2015Routine
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Locations:
    3-compartment sink(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    OBSERVED EMPLOYEE CLEANING SPOONS WITHOUT SANITIZING AFTER CLEANING. THE WASH AND SANITIZE COMPARTMENTS WERE NOT SET UP. ALWAYS SANITIZE AFTER WASHING AND RINSING WARES. SET UP SINKS FOR WASHING AND SANITIZING BEFORE CLEANING. CORRECTED BY SET UP SINKS PROPERLY AND SANITIZING.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN THE FLOOR UNDER EQUIPMENT, ALONG WALLS, IN CORNERS. REPEAT VIOLATION. CLEAN TODAY.
    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
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    THE WALK IN COOLER ELECTRICAL CORD COVER IN THE AISLE-WAY IN PREP AREA IS GREASY AND NOT EASILY CLEANABLE, ESPECIALLY THE OLD FOAM COVERING. THE COVER WAS RECENTLY CLEANED, BUT IS STILL GREASY DUE TO DIFFICULTY OF CLEANING. REPAIR OR REPLACE TO BE SMOOTH, NONABSORBENT, DURABLE, EASILY CLEANABLE WITHIN 90 DAYS.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding end cap(s), Light shielding
    Locations:
    basement storage area
    Problems:
    Not provided, Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    TUBE COVERS AND END CAPS ARE MISSING ON CEILING LIGHTS IN BASEMENT STORAGE AREA. REPEAT VIOLATION: CORRECT WITHIN 90 DAYS.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN HANDLE OF 2 DOOR COOLER (GREASY). DEFROST AND CLEAN INSIDEOF HAMBURGER FREEZER. CLEAN CASTERS OF SOME OF THE KITCHEN EQUIPMENT.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 05/06/2014Routine
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    CORRECTED DURING INSPECTION BY PROVIDING PAPER TOWELS AT THE FRONT HAND WASH SINK AND IN THE WOMEN'S RESTROOM. KEEP PAPER TOWELS STOCKED IN THE WOMEN'S RESTROOM UNTIL THE WARM AIR HAND DRYER IS REPAIRED.
    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 At hand sink
    Corrections:
    provide
    Comment:
    CORRECTED DURING INSPECTION BY PROVIDING SOAP AT THE BACK HAND WASH SINK.
    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)
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In front of
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    CORRECTED DURING INSPECTION BY MOVING THE BREAD RACK, MOP BUCKET, AND ROLLING PREP TABLE FROM IN FRONT OF THE BACK HAND WASH SINK TO PROVIDE ACCESSIBILITY.
    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)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    -STANDING WATER OBSERVED ON THE FLOOR IN THE DRIVE THRU WINDOW AREA -TRASH AND DEBRIS OBSERVED BENEATH THE COUNTERS IN THE DRIVE THRU WINDOW AREA -THE WALLS IN THE DRIVE THRU WINDOW AREA OBSERVED TO BE SOILED/STICKY WITH SODA RESIDUE -TRASH AND DEBRIS OBSERVED BENEATH THE 3-COMPARTMENT SINK AND COOK LINE EQUIPMENT -LITTER OBSERVED ON THE BASEMENT STAIRS
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    PROTECTIVE LIGHT SHIELDS MISSING IN THE WALK-IN COOLER, IN THE KITCHEN, AND IN THE BASEMENT STORAGE AREA.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD DEBRIS/SOIL OBSERVED AROUND/BENEATH THE TOASTER, ON THE EXTERIOR OF THE ICE CREAM MACHINE, ON THE GLASS FRONT PREP COOLER DOOR HANDLE, AND ON THE EXTERIOR OF THE CITRUS CHOPPER.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    THE DRAIN LINE FROM THE ICE BIN IN THE DRIVE THRU AREA IS LEAKING ONTO THE FLOOR. REPAIR.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 05/19/2013Routine
  • Critical: Controlling Pests
    Comment:
    No flies seen in kitchen. VIOLATION 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
 09/27/2012Follow-up
  • Critical: Controlling Pests
    Comment:
    Flies are still present-at least 8 house flies seen near McCafe/drive thru area., Violation has NOT been corrected. An office consultation will be scheduled-WCHD will send notice via regular US and certified mail. Fine will be assessed at time of consultation.,
    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
 09/10/2012Follow-up
  • Critical: Controlling Pests
    Comment:
    still at least 5 house flies near McCafe/drive thru area. Continue pest control. WCHD will return within 7 days to ensure violation is 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
 08/27/2012Follow-up
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Locations:
    prep line WORKING SUPPLY(IES)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    PIC/CFM MARKED ALL FOODS TODAY WITH STICKERS, SHREDDED, SLICED CHEESES AND SLICED TOMATOES WITHOUT EXPIRATION TIME PLEASE USE FOUR HOUR OR LESS CLEARLY IN WRITING ON ALL PHF'S HELD OUT OF REFRIGERATION
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    WALK IN COOLER (WIC) Fan guard(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    PLEASE CLEAN FAN GUARD TO HELP PREVENT DUST CONTAMINATION
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Manual Warewashing, Wash Sol.
    Items:
    Manual warewash wash solution
    Locations:
    Facility TEMPERATURE
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    Comment:
    EARLIER IN THE DAY AS PIC EXPLAINED, THE LEAK IN THE PLUMBING SYSTEM REQUIRED HOT WATER BE TURNED OFF...AS INSPECTION OCCURRED TECHNICIAN ARRIVED TO REPAIR
    General violation description:
    4-501.19 - The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43°C (110°F) or the temperature specified on the cleaning agent manufacturer's label instructions. (Pf)
 05/16/2012Routine Inspection
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    3-compartment sink(s) overhead sprayer
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Overhead spray nozzle is damaged-plastic is cut & tape is holding it together. Replace sprayer.
    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.
 05/13/2011Routine Inspection
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    walk in freezer
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    WALK-IN FREEZER HAS LARGE AMOUNTS OF ICE BUILD-UP ON CEILING AND BELOW FANS. DEFROST.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    basement
    Problems:
    Not provided In storage area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    SHIELDS ARE MISSING FROM MAJORITY OF LIGHT FIXTURES IN BASEMENT. PROVIDE BULB SHIELDS OR SHATTER-RESISTANT BULBS (ALSO CALLED 'ROUGH SERVICE BULBS') FOR THESE FIXTURES.
    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
 05/25/2010Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s), Nonfood contact surface(s)
    Locations:
    walk-in cooler(s) shelves, Microwave oven(s)
    Problems:
    With accumulation of debris, With accumulation of debris
    Corrections:
    Keep clean., Keep clean.
    Comment:
    FOOD INSIDE INTERIOR OF MICROWAVE OVEN. KEEP MICROWAVE CLEAN. , RESIDUE ON SHELVES IN WALK-IN COOLER. CLEAN SHELVES.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components doors
    Locations:
    walk in freezer door
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    WALK-IN FREEZER DOOR IS NOT CLOSING PROPERLY. REPAIR/REPLACE DOOR-DOOR MUST CLOSE FLUSH TO KEEP FREEZING TEMPERATURES.
    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.
  • Repairing
    Items:
    Physical facilities Wall(s), Physical facilities Ceiling(s)
    Locations:
    basement, basement
    Problems:
    In poor repair, In poor repair
    Corrections:
    Repair/replace., Repair/replace.
    Comment:
    WALLS AND MOLDING IN BACK ROOM OF BASEMENT ARE MOLDY. LEAK FROM CEILING/PIPING IN THIS ROOM IS PRODUCING STANDING WATER ON TABLE BELOW. LEAK IN MAIN BASEMENT NEAR POP EQUIPMENT. REPAIR/CLEAN THESE AREAS OF BASEMENT.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 11/09/2009Routine Inspection
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures, Physical facilities/structures
    Locations:
    3-compartment sink(s) drain cup(s), prep sink drain cup(s)
    Problems:
    Not clean, Not clean
    Corrections:
    Keep clean, Keep clean
    Comment:
    - MOLD/GREASE HAS ACCRUED IN DRAIN CUPS. CLEAN REGULARLY TO AVOID HARBORAGE CONDITIONS FOR DRAIN FLIES.
    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.
 05/22/2009Routine Inspection
  • Items:
    Physical facilities/structures floors
    Locations:
    basement
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    FLOOR OF BASEMENT NEAR POP EQUIPMENT LITTERED WITH PLASTIC CAPS. CLEAN REGULARLY.
    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/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    basement
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    FLOOR OF BASEMENT NEAR POP EQUIPMENT LITTERED WITH PLASTIC CAPS. CLEAN REGULARLY.
    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.
 11/24/2008Routine Inspection
  • Critical:
    Items:
    Chlorine solution concentration
    Locations:
    sanitizing bucket
    Problems:
    Below 25 ppm And/or water temperature below 120 degrees f
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    CHLORINE SANITIZER LEVEL IN BUCKETS LESS THAN 10 PPM., NEW SOLUTION PREPARED, WITHIN RANGE OF 50 TO 100 PPM. VIOLATION CORRECTED., THIS IS A REPEAT CRITICAL VIOLATION. WCHD WILL SEND NOTICE OF OFFICE CONSULTATION VIA CERTIFIED MAIL.,
    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
  • Critical:
    Items:
    Chlorine solution concentration
    Locations:
    sanitizing bucket
    Problems:
    Below 25 ppm And/or water temperature below 120 degrees f
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    CHLORINE SANITIZER LEVEL IN BUCKETS LESS THAN 10 PPM., NEW SOLUTION PREPARED, WITHIN RANGE OF 50 TO 100 PPM. VIOLATION CORRECTED., THIS IS A REPEAT CRITICAL VIOLATION. WCHD WILL SEND NOTICE OF OFFICE CONSULTATION VIA CERTIFIED MAIL.,
    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
  • Critical:
    Items:
    Chlorine solution concentration
    Locations:
    sanitizing bucket
    Problems:
    Below 25 ppm And/or water temperature below 120 degrees f
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    CHLORINE SANITIZER LEVEL IN BUCKETS LESS THAN 10 PPM., NEW SOLUTION PREPARED, WITHIN RANGE OF 50 TO 100 PPM. VIOLATION CORRECTED., THIS IS A REPEAT CRITICAL VIOLATION. WCHD WILL SEND NOTICE OF OFFICE CONSULTATION VIA CERTIFIED MAIL.,
    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
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Locations:
    sanitizing bucket
    Problems:
    Below 25 ppm And/or water temperature below 120 degrees f
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    CHLORINE SANITIZER LEVEL IN BUCKETS LESS THAN 10 PPM., NEW SOLUTION PREPARED, WITHIN RANGE OF 50 TO 100 PPM. VIOLATION CORRECTED., THIS IS A REPEAT CRITICAL VIOLATION. WCHD WILL SEND NOTICE OF OFFICE CONSULTATION VIA CERTIFIED MAIL.,
    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
  • Items:
    Equipment components
    Locations:
    rear kitchen insect control devices
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    ONE BULB OF INSECT CONTROL LIGHT IS BURNED OUT. REPLACE BULB.
    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.
  • Items:
    Equipment components
    Locations:
    rear kitchen insect control devices
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    ONE BULB OF INSECT CONTROL LIGHT IS BURNED OUT. REPLACE BULB.
    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.
  • Items:
    Equipment components
    Locations:
    rear kitchen insect control devices
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    ONE BULB OF INSECT CONTROL LIGHT IS BURNED OUT. REPLACE BULB.
    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
    Locations:
    rear kitchen insect control devices
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    ONE BULB OF INSECT CONTROL LIGHT IS BURNED OUT. REPLACE BULB.
    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.
 05/16/2008Routine Inspection

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