1700 - Critical No sanitizer in sanitizer solution. Sanitizer solution should have 50 - 100 ppm.
1770 C - Vents above refrigerators were dusty. Clean vents and surrounding areas.
1860 - Three compartment method of warewashing was not being practiced. Use three compartment sink method: 1) wash 2) rinse 3) sanitize.
2740 - Grease container outside was overflowing. Empty container regularly and clean up any spilled grease.
3020 - Corrected During Inspection No hand soap in soap dispenser at hand sink. Provide hand soap at hand sink.
Noted and discussed 1) Oil filter medium should be in food grade container when not being stored in the original container; 2) Food complaint regarding portion of chicken being ice cold. Food permit issued today.
August 13, 2008 (Routine)
1720 - The premises had no test strips on hand to measure the concentration of their sanitizer solution when washing utensils. Provide test strips to measure strength of sanitizer solution and to ensure the sanitizing solution is maintained at the proper solution.
1770 C - Found interior surfaces of the ice making machine covered with slime-like substances and required cleaning. Clean the interior surfaces of the ice making machine.
2350 ii - Found hot water line had been leaking at the 3-compartment sink and water was shut off at the 3-compartment sink (hot water was available at other plumbing fixtures). Correct water line leak and restore hot water to the 3-compartment sink.
3020 - Soap was not provided at the hand sink in the men's washroom. Hand soap must be provided at all hand sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
April 11, 2008 (Routine)
Hot & cold water and sanitizer available. Update information and permit issued.
October 09, 2007 (Routine)
0220 - Corrected During InspectionCritical A food worker was observed handling raw chicken with bear hands without a barrier to prevent contamination. All food workers must wear plastic gloves to provide a barrier from contamination and prevention food borne illness.
0550 - Corrected During Inspection Ice scoop handle in contact with ice beween uses. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
Sanitizer available. No other violations observed.
April 03, 2007 (Routine)
Violation: 1800 - The nonfood contact surface of the fan covers inside the reach in refrigerators were observed with accumulations of grime and debris. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Note: Fried chicken was being held less than 1 hr in warmer tray. Sanitizer available. No other violations observed. 2008 permit issued.
June 27, 2006 (Critical Procedures)
0060 - Critical The Asst. Manager on duty did not know the proper temperatures of potentially hazardous foods. Ensure the designated person in charge (PIC) is knowledgeable about food temperatures, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
0610 - Raw chicken gizzards stored on drainboard directly beside handsink where it is subject to splash, dust or other contamination. Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
Handwashing: Demonstrated by Asst. Mgr. - properly completed. No other violations observed.