No violations observed. Adequate thermometer, sanitizer bucket, chlorine dish machine and chlorine test kit. Make sure the 3-door Mani is maintaining temperatures of 41 degrees or less before returning to using it as usual. If it does not, discontinue use or call a service technician. Make sure employees are checking the sanitizer levels in the dish machine at the beginning of each day before they start using the machine for the rest of the day. If the machine does not feed chlorine the dishes are NOT being sanitized and will have to be sanitized in the 3-compartment sink. Discussed employee health policy and provided samples. Corporate already has a similar version in place, but employees do not sign off, acknowledging they've been made aware of when they cannot work.
March 06, 2009 (Routine)
1700 - Corrected During InspectionCritical Chlorine sanitizing solution used was not at an acceptable concentration. Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
3180 - Ceiling over three vat sink noted in need of cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
November 03, 2008 (Routine)
Violation: 3080 - Less than 10 foot candles of light was noted in the restroom Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.