- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 4 # 10 CANS DENTED ON THE SEAMS. DO NOT SERVE FOOD FROM DENTED CANS.CANS REMOVED AND TO BE RETURNED TO VENDOR. CORRECTED ON SITE.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CEILINGS AND AIR GRATES ARE SOILED. PLEASE CLEAN.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: VACUUM BREAKER FOR SPRAYER HOSE AT DUMP SINK IS LEAKING. REPAIR LEAK.
Location: Dish machine area
Equipment: Dump sink
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09/12/2014 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: A PAN OF SLOPPY JOE MIX MEASURED 120 DEGREES -- MAINTAIN AT OR ABOVE 135 F. SERVING TIME WAS NEARLY OVER AND PAN WAS TO BE PULLED SHORTLY. CORRECTED -- OK.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 3--BAY SNK SANTIZER HAD TO BE STRENGTHENED -- CORRECTED ON SITE --- OK.
Location: Three bay area
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05/09/2014 | Routine |
| No violation noted during this evaluation. | 09/26/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER (AT THE MOP SINK) TESTED VERY STRONG AND SHOULD BE RE--CALIBRATED OR REPAIRED TO MAINTAIN A 200 PPM CONCENTRATION.5/10 -- DIFFICULTIES IN GETTING TECH. TO REPAIR/ADJUST.
Location: Kitchen (back)
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05/15/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER (AT THE MOP SINK) TESTED VERY STRONG AND SHOULD BE RE--CALIBRATED OR REPAIRED TO MAINTAIN A 200 PPM CONCENTRATION.5/10 -- DIFFICULTIES IN GETTING TECH. TO REPAIR/ADJUST.
Location: Kitchen (back)
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05/10/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER (AT THE MOP SINK) TESTED VERY STRONG AND SHOULD BE RE--CALIBRATED OR REPAIRED TO MAINTAIN A 200 PPM CONCENTRATION.
Location: Kitchen (back)
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05/07/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE SANITIZER DISPENSER (AT THE MOP SINK) TESTED VERY STRONG AND SHOULD BE RE--CALIBRATED OR REPAIRED TO MAINTAIN A 200 PPM CONCENTRATION.
Location: Kitchen (back)
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04/30/2013 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: THE DISHMACHINE FINAL RINSE TEMP. WAS JUST BELOW THE REQUIRED 160 DEGREES AT DISH LEVEL. FINAL RINSE GAUGE, HOWEVER, READ MORE LIKE 150 F APPRX. --- AS THOUGH THE BOOSTER HEATER WAS NOT RUNNING PROPERLY. ADJUST/OR REPAIR AS NEEDED.
Location: Dish machine area
Equipment: Dishmachine
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10/05/2012 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: THE DISHMACHINE FINAL RINSE TEMP. WAS JUST BELOW THE REQUIRED 160 DEGREES AT DISH LEVEL. FINAL RINSE GAUGE, HOWEVER, READ MORE LIKE 150 F APPRX. --- AS THOUGH THE BOOSTER HEATER WAS NOT RUNNING PROPERLY. ADJUST/OR REPAIR AS NEEDED.
Location: Dish machine area
Equipment: Dishmachine
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10/01/2012 | Routine |
| No violation noted during this evaluation. | 04/16/2012 | Routine |
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