- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee took off and replaced one glove without hand washing. Discontinue. Always wash hands before putting on gloves.
- 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: Dish machine is not sanitizing. Reading at 150.8 deg F and 148.2 deg F. Maintain at 160 deg F to sanitize. May sanitize dishes in dish sink until repaired or replaced.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. No reading with test strips. Maintain bleach at 50-100 ppm. May sanitize dishes in dish sink until repaired or replaced.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink wothout lid or straw by dish machine. Provide lids and straws.
- 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: No reading at in place sanitizer in prep area. Maintain bleach at 50-100 ppm or Quat at 200 ppm. CORRECTED
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: 1. Faucet leak at hand sink by three bay sink. Repair. CORRECTED2. Dish machine leaking. Repair.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leak at hand sink by three bay sink. Repair. CORRECTED2. Dish machine leaking. Repair.
|
07/25/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee took off and replaced one glove without hand washing. Discontinue. Always wash hands before putting on gloves.
- 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: Dish machine is not sanitizing. Reading at 150.8 deg F and 148.2 deg F. Maintain at 160 deg F to sanitize. May sanitize dishes in dish sink until repaired or replaced.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine is not sanitizing. No reading with test strips. Maintain bleach at 50-100 ppm. May sanitize dishes in dish sink until repaired or replaced.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink wothout lid or straw by dish machine. Provide lids and straws.
- 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: No reading at in place sanitizer in prep area. Maintain bleach at 50-100 ppm or Quat at 200 ppm. CORRECTED
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: 1. Faucet leak at hand sink by three bay sink. Repair.2. Dish machine leaking. Repair.
|
07/17/2014 | 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: Dish machine reaching 150.6 deg F, 127 deg F and 129 deg F at plate level. Repair to sanitize at 160 deg F at plate leve. Changing to chemical sanitizing at time of inspection.Note: on follow up inspection Jan 3,2014 Dish machine at 131° F and not no reading with bleach test Strips. Repair. May wash dishes in machine & sanitize separately.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in walk in freezer. Remove ice and repair.
Location: Kitchen
Equipment: Walk in freezer
|
01/10/2014 | 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: Dish machine reaching 150.6 deg F, 127 deg F and 129 deg F at plate level. Repair to sanitize at 160 deg F at plate leve. Changing to chemical sanitizing at time of inspection.Note: on follow up inspection Jan 3,2014 Dish machine at 131° F and not no reading with bleach test Strips. Repair. May wash dishes in machine & sanitize separately.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in walk in freezer. Remove ice and repair.
Location: Kitchen
Equipment: Walk in freezer
|
01/03/2014 | 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: Dish machine reaching 150.6 deg F, 127 deg F and 129 deg F at plate level. Repair to sanitize at 160 deg F at plate leve. Changing to chemical sanitizing at time of inspection.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in walk in freezer. Remove ice and repair.
Location: Kitchen
Equipment: Walk in freezer
|
12/20/2013 | Routine |
| No violation noted during this evaluation. | 06/06/2013 | Routine |
| No violation noted during this evaluation. | 10/03/2012 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. Clean the floor beneath the DM.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean the top of the D M. Clean the mop bucket.
Correction: Clean and sanitize.
|
04/23/2012 | Routine |
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