Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
ubable to locate chlorine test strips fpr dishwasher
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
|
May 5, 2008
|
99 |
-
VIOLATION OF SECTION 3-501.14 *CRITICAL* Cooked potentially hazardous food is improperly cooled, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) to 70°F (21°C) within two hours; and 2) from 70°F (21°C) to 41°F (5°C) or less, within four hours. Potentially hazardous food received at a temperature above 41°F (5°C) shall be cooled to those temperatures within four hours.
|
Oct 9, 2008
|
95 |
|
No violation noted during this evaluation.
|
Oct 16, 2008
|
100 |
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
dishwasher = 200++ ppm chlorine at final rinse
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
-
VIOLATION OF SECTION 4-501.114 *CRITICAL* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
3rd sink 500ppm quat
towel sanitizer same
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved quaternary ammonium compound sanitizing solution that has a minimum temperature of 75°F (24°C), and a concentration between 200 ppm to 400 ppm.
-
VIOLATION OF SECTION 4-501.116 A test kit is not used to accurately determine the concentration of chemical sanitizer, specifically:
staff not testing sanitizer strength
REQUIRED CORRECTION: The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
|
Jan 29, 2009
|
95 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
|
Nov 23, 2009
|
98 |
|
No violation noted during this evaluation.
|
Mar 4, 2010
|
100 |
|
No violation noted during this evaluation.
|
Sep 30, 2010
|
100 |
-
VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands.
-
VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
-
VIOLATION OF SECTION 6-301.11 *CRITICAL* Soap is not provided at a handwashing lavatory, specifically:
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of 2 handwashing lavatories shall be provided with a supply of hand cleaning liquid, powder or bar soap.
|
Feb 27, 2011
|
89 |
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