| No violation noted during this evaluation. | 06/02/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- OBSERVED THAT ALL FOODS IN THE WALK-IN COOLER HAVE DATE MARKING TAGS. CORRECTED
- 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
- Critical: System Maintained in Good Repa
- Comment:
- OBSERVED THAT THE FAUCET HAS BEEN INSTALLED ON THE 3-COMPARTMENT SINK. PLUMBING REPAIRED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Comment:
- OBSERVED EMPLOYEES WASHING THEIR HANDS ON THE COOKSLINE AFTER HANDLING RAW PRODUCT. CORRECTED.
- 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
- Equipment, Food-Contact Surfac
- Comment:
- OBSERVED THAT DUST IS ON THE FAN GRATES IN THE WALK-IN COOLER AND ON THE DIFFUSERS ON THE COOKSLINE.
- 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
- Handwashing Signage
- Comment:
- OBSERVED THAT THE HANDWASHING SIGN IS NOT PRESENT AT THE HANDSINKS. CORRECTED- OPERATOR PUT HANDWASHING SIGNS AT THE 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.
|
05/07/2015 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED THAT FOOD STORED ON COOKLINE COOLER WERE NOT AT PROPER TEMPERATURE. TUNA SALAD, HUMMUS, CHOPPED TOMATOES FOUND AT 55 DEGREES, CORRECTED BY DISCARDING THE HUMMUS AND TUNA.,
- 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: 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:
- OBSERVED THAT CONTAINERS OF FOOD IN WALK-IN COOLER WERE NOT DATE MARKED
- General violation description:
- 3-501.17 - HAM, TUNA SALAD, TOMATOES,LETTUCE.,
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- OBSERVED THAT THE HANDLE WAS MISSING FROM THE 3-COMPARTMENT SINK FAUCET AND NOT WATER PRESENT AT THE WASH SINK.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Machines, Automati
- Items:
- Chemical sanitizer level indicator
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED THAT THE ALARM DEVICE WAS NOT INSTALLED ON THE CHEMICAL WAREWASHING MACHINE TO INDICATE WHEN SANITIZER IS NOT BEING DISPENSED.
- General violation description:
- 4-204.117 - A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED THAT THE COOK HANDLED RAW CHICKEN AND THEN REPLACE GLOVES WITH NEW GLOVES WITHOUT WASHING HANDS.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED THAT THE DIFFUSERS AND CEILING AROUND THEM NEED CLEANING TO ELIMINATE DUST BLOWING ONTO FOOD.
- 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.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THAT THE FAN ON THE COOKSLINE AND WALK-IN COOLER FANS NEED TO BE CLEAN TO ELIMINATE DUST CONTAMINATING FOODS.,
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED THAT THE SIGN AT THE COOKSLINE HANDSINK WAS MISSING,
- 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.
|
04/15/2015 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. THE SPRAY ARM IN THE DISH WASHING AREA HAS BEEN REPLACED WITH A SHORTER HOSE TO PROVIDE A LARGE AIR GAP ABOVE THE FLOOD RIM LEVEL OF THE SINK.
- 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).
|
10/07/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of plumbing fixture
- Problems:
- Not provided At hand sink
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OBSERVED THE NOZZLE OF THE SPRAY ARM IN THE WARE WASHING AREA EXTENDING WELL BELOW THE FLOOD RIM OF THE SINK. AN AIR GAP OF AT LEAST 1 INCH MUST BE PRESENT BETWEEN THE END OF A SUPPLY FAUCET AND THE FLOOD RIM OF A SINK. ADJUST OR REPLACE THE SPRAY ARM HOSE/SPRING TO PROVIDE AN ADEQUATE AIR GAP. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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).
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING TILES AND CEILING VENT IN COOK LINE AREA OBSERVED SOILED WITH DUST ACCUMULATION.
- 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:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEE OBSERVED CHEWING GUM WHILE PREPARING FOOD.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- 1 MISSING LIGHT SHIELD IN LOWER LEVEL STORAGE ROOM AND 2 CRACKED LIGHT SHIELDS OBSERVED IN KITCHEN.
- 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:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED ACCUMULATED FOOD DEBRIS/ GREASE ON THE FRONT OF THE OVEN DOOR, THE SURFACE BENEATH THE GRILL, AND ON THE COOLER DRAWER HANDLES.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/22/2014 | Routine |
| No violation noted during this evaluation. | 03/21/2014 | Routine |
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASE OF PAPER NAPKINS AND LAUNDERED LINEN NAPKINS OBSERVED STORED ON THE FLOOR IN THE LOWER LEVEL STORAGE AREA. STORE ITEMS UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- SERVICE AREA PREP COOLER IS NOT HOLDING PROPER TEMPERATURE. ALL FOODS HAD BEEN REMOVED FROM THE COOLER PRIOR TO INSPECTION AND REPAIR IS SCHEDULED. ENSURE THAT THE COOLER IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW BEFORE RETURNING FOOD TO THE COOLER.
- 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.
- 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:
- OBSERVED CERAMIC BOWL AND FOAM CUP USED AS SCOOPS FOR FOOD AND STORED IN THE FOOD. SCOOPS MUST HAVE A HANDLE AND MUST BE STORED TO PREVENT HAND-CONTACT WITH THE FOOD.
- 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
|
09/18/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED 2 EMPLOYEE BEVERAGES STORED IN UNCOVERED CUPS ON SHELVES DIRECTLY ABOVE FOOD PREP AREAS. EMPLOYEE PERSONAL BEVERAGES MUST BE STORED IN COVERED CONTAINERS IN AN AREA THAT IS BELOW AND AWAY FROM FOOD AND FOOD PREP AREAS. PROVIDE LIDS FOR EMPLOYEE BEVERAGES AND STORE THE BEVERAGES PROPERLY. CORRECTED DURING INSPECTION BY DISCARDING THE UNCOVERED BEVERAGES. LIDS AND STRAWS ARE AVAILABLE FOR EMPLOYEE BEVERAGES. BEVERAGES WILL BE STORED ON THE LOWER SHELVES.
- 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
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEES DID NOT WASH HANDS/CHANGE GLOVES AS REQUIRED AFTER HANDLING EMPLOYEE PERSONAL ITEMS AND AFTER RETURNING TO THE COOK LINE FROM THE DINING ROOM. EMPLOYEES MUST WASH HANDS/CHANGE GLOVES AND WASH HANDS AFTER ANY CONTAMINATION OCCURS, WHEN CHANGING TASKS, AFTER HANDLING NON-FOOD ITEMS, WHEN ENTERING THE WORK AREA. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE MANAGER AND STAFF. HANDS WERE WASHED AND GLOVES CHANGED.
- 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
|
09/21/2012 | Routine |
| No violation noted during this evaluation. | 03/29/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- REACH-IN COOLER IS NOT BEING USED. FACILITY INTENDS TO REPLACE IT. 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)
|
10/06/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- REACH-IN COOLER IN KITCHEN (NEXT TO WALK-IN) HOLDING SAUSAGE PATTIES AT 48F. THERMOMETER INSIDE COOLER INDICATES AIR TEMPERATURE IS JUST BELOW 50F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. BRING TEMPERATURE DOWN TO SAFE LEVEL. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 9-30-11 TO VERIFY COMPLIANCE. AS THIS IS A REPEAT VIOLATION, COMPLETE RISK CONTROL PLAN FOR FOLLOW UP.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- REACH-IN COOLER IN KITCHEN (NEXT TO WALK-IN) HOLDING SAUSAGE PATTIES AT 48F. THERMOMETER INSIDE COOLER INDICATES AIR TEMPERATURE IS JUST BELOW 50F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. BRING TEMPERATURE DOWN TO SAFE LEVEL. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 9-30-11 TO VERIFY COMPLIANCE. AS THIS IS A REPEAT VIOLATION, COMPLETE RISK CONTROL PLAN FOR FOLLOW UP.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE AT ZERO PPM DURING DISHMACHINE SANI RINSE CYCLE. CHLORINE MUST BE 50-100 PPM TO EFFECTIVELY SANITIZE. CORRECTED AT TIME OF INSPECTION BY REPLACING EMPTY SANITIZER BUCKET AND PRIMING SYSTEM TO RESTORE SUPPLY OF SANITIZER TO DISHMACHINE.
- 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
|
09/20/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- HAM AT 41F, RAW GROUND BEEF AT 38F. VIOLATION 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)
|
03/24/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DRAWER BELOW GRILL HOLDING HAM AT 48F, RAW GROUND BEEF AT 46F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 3-21-11 TO VERIFY COMPLIANCE.,
- 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)
|
03/10/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- BOWL OF RAW EGGS STORED IN DRAWER WITH SANDWICH WRAPS. CORRECTED AT TIME OF INSPECTION BY REMOVING EGGS FROM DRAWER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING ABOVE DISH AREA IS DUSTY. CLEAN AS OFTEN AS NECESSARY TO 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.
|
08/18/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- FRONT PREP COOLER HOLDING CREAM CHEESE, SOUR CREAM IN BOTTOM AT 39F. NO POTENTIALLY HAZARDOUS FOODS HELD IN TOP OF COOLER. VIOLATION 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)
|
02/25/2010 | Follow-up |
Restaurant representatives - add corrected or new information about National Coney Island (#8), Metro Airport-Mcnamara-A, Gate A46, Romulus, MI 48242 »