Employee(s) Location: At the dishmachine
Problem: Did not wash hands after handling soiled equipment, surfaces, utensils
Equipment components seals Location: At the prep cooler
Problem: In poor repair
Handwashing sink(s) Location: By the grill
Problem: Not easily accessible Items stored In front of
Sanitizer test kit quaternary ammonia Location: Through out
Problem: Not provided
Single-use glove(s) Location: At the employee
Problem: Soiled
Aug 20, 2009
91
Food on display display shelf/shelves Location: serving line
Problem: Lacking protection
Hot water sanitizer Location: At the dishmachine
Problem: Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
Raw animal food(s) Location: In the reach-in cooler
Problem: Stored over/next to Ready-to-eat food(s)
Feb 15, 2010
89
Cold food item(s) Location: At the prep cooler
Problem: Stored above 41 degrees f
Food item(s) cooled Location: inside the cooler(s)
Problem: Improperly Covered
Wiping cloth(s) wet Location: Through out
Problem: Stored on Counter
Aug 24, 2010
93
Raw animal food(s) Location: inside the walk-in cooler
Problem: Stored over/next to Ready-to-eat food(s)
Working containers-toxics Location: At the storage racks
Problem: Not labeled as to content
Feb 14, 2011
90
Wet mop(s) storage Location: At the mop sink
Problem: Improperly dried
Aug 31, 2011
99
Clean equipment and utensil(s) Location: At the dishmachine area
Problem: Stored/stacked wet
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