- Receiving temperature 135 F (corrected)
Cooked food was not received at proper temperature.
Correction: Potentially hazardous food(s) that have been cooked to the proper temperature shall be received at 135 degrees F or above.
Comments: 8/29/2014: HOT FOOD ITEMS SHALL BE DELIVERED AT 135 DEGREES FAHRENHEIT AND PLACED INTO A WARM OVEN. CHEESE BREAD AND TOMATO SAUCE PRODUCT ARE TESTING AT 130 DEGREES FAHRENHEIT AT DELIVERY, BELOW APPROVED TEMPERATURE. FOOD TEMPERATURES ARE TO BE TESTED BY STAFF AT TIME OF DELIVERY. TEMPERATURE SHOULD BE MAINTAINED.
- 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: 8/29/2014: DISH MACHINE RINSE TEMPERATURE SHALL BE MAINTAINED AT 160 DEGREES FAHRENHEIT AT DISH LEVEL (SET TO 180 dF). CURRENTLY, MACHINE TESTING AT 120 dF AFTER RUNNING MACHINE 5 TIMES TO BRING UP TO TEMPERATURE. NO OTHER MEANS AVAILABLE FOR SANITIZING EQUIPMENT AND DISHES. 2-BAY SINK CAN NOT BE USED FOR WASHING/RINSING/SANITIZING EQUIPMENT. ADJUST RINSE TEMPERATURE TO 180 dF OR USE ALL DISPOSABLE EQUIPMENT FOR SERVING FOOD. 9/9/2014: DISPOSABLE UTENSILS BEING USED. NO NEED FOR DISH MACHINE.
Location: Kitchen
Equipment: Dishmachine
- 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: 8/29/2014: PROVIDE SANITIZER FOR DISINFECTING PREP TABLES, 2-BAY SINK AND DISH MACHINE AREA. NO BLEACH OR QUATENARY SANITIZER AVAILABLE.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 8/29/2014: MAINTAIN HAND SOAP AT HAND SINK FOR PROPERLY WASHING HANDS. STORING SOAP IN DISH MACHINE AREA IS NOT SUFFICIENT.
Location: Expo line
Equipment: Hand sink
|
09/09/2014 | Recheck |
- Receiving temperature 135 F
Cooked food was not received at proper temperature.
Correction: Potentially hazardous food(s) that have been cooked to the proper temperature shall be received at 135 degrees F or above.
Comments: 8/29/2014: HOT FOOD ITEMS SHALL BE DELIVERED AT 135 DEGREES FAHRENHEIT AND PLACED INTO A WARM OVEN. CHEESE BREAD AND TOMATO SAUCE PRODUCT ARE TESTING AT 130 DEGREES FAHRENHEIT AT DELIVERY, BELOW APPROVED TEMPERATURE. FOOD TEMPERATURES ARE TO BE TESTED BY STAFF AT TIME OF DELIVERY. TEMPERATURE SHOULD BE MAINTAINED.
- 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: 8/29/2014: DISH MACHINE RINSE TEMPERATURE SHALL BE MAINTAINED AT 160 DEGREES FAHRENHEIT AT DISH LEVEL (SET TO 180 dF). CURRENTLY, MACHINE TESTING AT 120 dF AFTER RUNNING MACHINE 5 TIMES TO BRING UP TO TEMPERATURE. NO OTHER MEANS AVAILABLE FOR SANITIZING EQUIPMENT AND DISHES. 2-BAY SINK CAN NOT BE USED FOR WASHING/RINSING/SANITIZING EQUIPMENT. ADJUST RINSE TEMPERATURE TO 180 dF OR USE ALL DISPOSABLE EQUIPMENT FOR SERVING FOOD.
Location: Kitchen
Equipment: Dishmachine
- 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: 8/29/2014: PROVIDE SANITIZER FOR DISINFECTING PREP TABLES, 2-BAY SINK AND DISH MACHINE AREA. NO BLEACH OR QUATENARY SANITIZER AVAILABLE.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 8/29/2014: MAINTAIN HAND SOAP AT HAND SINK FOR PROPERLY WASHING HANDS. STORING SOAP IN DISH MACHINE AREA IS NOT SUFFICIENT.
Location: Expo line
Equipment: Hand sink
|
08/29/2014 | Routine |
| No violation noted during this evaluation. | 04/28/2014 | Routine |
| No violation noted during this evaluation. | 11/15/2013 | Recheck |
| No violation noted during this evaluation. | 11/05/2013 | 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: SPRAY BOTTLE OF IN-PLACE SANITIZER IS TESTING AT 200+ PPM. SOLUTION HAS NOT CHANGED SINCE FRIDAY. MAINTAIN SOLUTION BETWEEN 50-100 PPM. MAKE SOLUTION FRESH EACH DAY AND AS NEEDED THROUGH OUT THE DAY. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Dish machine area
|
05/28/2013 | 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: SPRAY BOTTLE OF IN-PLACE SANITIZER IS TESTING AT 200+ PPM. SOLUTION HAS NOT CHANGED SINCE FRIDAY. MAINTAIN SOLUTION BETWEEN 50-100 PPM. MAKE SOLUTION FRESH EACH DAY AND AS NEEDED THROUGH OUT THE DAY. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Dish machine area
|
05/20/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: INSECTS FOUND UNDERNEATH DISH MACHINE. MOUSE DROPPINGS FOUND IN WOOD CABINETS ACROSS FROM WALK-IN FREEZER. CLEAN AND SANITIZE AREAS AND EQUIPMENT AFFECTED. CONTACT EXTERMINATOR FOR INCREASED TREATMENT. 11/29/2012: CONTINUE TREATMENTS UNTIL ISSUE RESOLVED.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEES ARE NOT ALLOWED TO STORE FOOD ITEMS IN OR RETRIEVE FOOD ITEMS FROM THE 3-DOOR COOLER STORING FOOD FOR SCHOOL LUNCHES. PROVIDE A SEPERATE COOLER FOR EMPLOYEES. COOLERS ARE NOT TO BE TAMPERED WITH BY EMPLOYEES AFTER KITCHEN CLOSES. SEPERATE EMPLOYEE FOOD ITEMS FROM SCHOOL LUNCH FOOD ITEMS.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Back flow design (corrected)
Back flow or back siphoning prevention device does not meet design standards.
Correction: A backsiphonage prevention device installed on a water system shall meet standards for construction, installation, maintenance, inspection and testing.
Comments: REPLACE BROKEN BACK FLOW DEVICE AT DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL UNNECESSARY ITEMS, DECORATIONS, EQUIPMENT, ETC., FROM KITCHEN.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SIPPY CUPS AND LIDS ARE DETERIORATING AND SOME BROKEN DUE TO USE. REPLACE EQUIPMENT. MAINTAIN. 11/29/2012: IN PROCESS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE SHELVES AND BOTTOM OF 3-DOOR COOLER.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NEEDED IN EMPLOYEE RESTROOM AT HAND SINK.
Location: Emp restroom
|
11/29/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: INSECTS FOUND UNDERNEATH DISH MACHINE. MOUSE DROPPINGS FOUND IN WOOD CABINETS ACROSS FROM WALK-IN FREEZER. CLEAN AND SANITIZE AREAS AND EQUIPMENT AFFECTED. CONTACT EXTERMINATOR FOR INCREASED TREATMENT.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEES ARE NOT ALLOWED TO STORE FOOD ITEMS IN OR RETRIEVE FOOD ITEMS FROM THE 3-DOOR COOLER STORING FOOD FOR SCHOOL LUNCHES. PROVIDE A SEPERATE COOLER FOR EMPLOYEES. COOLERS ARE NOT TO BE TAMPERED WITH BY EMPLOYEES AFTER KITCHEN CLOSES. SEPERATE EMPLOYEE FOOD ITEMS FROM SCHOOL LUNCH FOOD ITEMS.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Back flow design
Back flow or back siphoning prevention device does not meet design standards.
Correction: A backsiphonage prevention device installed on a water system shall meet standards for construction, installation, maintenance, inspection and testing.
Comments: REPLACE BROKEN BACK FLOW DEVICE AT DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL UNNECESSARY ITEMS, DECORATIONS, EQUIPMENT, ETC., FROM KITCHEN.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: SIPPY CUPS AND LIDS ARE DETERIORATING AND SOME BROKEN DUE TO USE. REPLACE EQUIPMENT. MAINTAIN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE SHELVES AND BOTTOM OF 3-DOOR COOLER.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NEEDED IN EMPLOYEE RESTROOM AT HAND SINK.
Location: Emp restroom
|
11/13/2012 | Routine |
| No violation noted during this evaluation. | 03/22/2012 | Routine |
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