- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler (2 door)
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09/29/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ON THE SALAD BAR A FEW FOODS ( AS DICED HAM, SHREDDED CHEESE, COTTAGE CHEESE AND YOGURT) WERE MEASURED ON AVERAGE BETWEEN 45 AND 51 DEGREES. MORE ICE HAD TO BE ADDED AND RE-POSITIONED AROUND PANS TO IMPROVE TEMPS. -- CORRECTED ON SITE -- OK.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REPLACE BATTERIES OR REFILL TOWELS N DISPENSER IN DISHROOM AREA.
Location: Dish machine area
Equipment: Hand sink
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04/28/2014 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A MOIST WIPING CLOTH ON THE 2--BAY PREP. SINK HAD TO BE PLACED IN CONTAINER OF SANITIZER WATER --- CORRECTED -- OK'D.
Location: Kitchen
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09/06/2013 | 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: DISHMACHINE SANITIZER WAS NOT DISPENSING PROPERLY. MACHINE WAS WORKED ON RECENTLY BUT WILL REQUIRE FURTHER REPAIR.4/29 -- PLANS ARE MADE TO LEASE A NEW DISHMACHINE THROUGH GORDON FOOD SERVICE. THIS MAY TAKE 2 TO 3 WEEKS. THE SANITIZER AT PRESENT IS SATISFACTORY.
Location: Dish machine area
Equipment: Dishmachine
|
05/13/2013 | 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: DISHMACHINE SANITIZER WAS NOT DISPENSING PROPERLY. MACHINE WAS WORKED ON RECENTLY BUT WILL REQUIRE FURTHER REPAIR.4/29 -- PLANS ARE MADE TO LEASE A NEW DISHMACHINE THROUGH GORDON FOOD SERVICE. THIS MAY TAKE 2 TO 3 WEEKS. THE SANITIZER AT PRESENT IS SATISFACTORY.
Location: Dish machine area
Equipment: Dishmachine
|
04/29/2013 | 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: DISHMACHINE SANITIZER WAS NOT DISPENSING PROPERLY. MACHINE WAS WORKED ON RECENTLY BUT WILL REQUIRE FURTHER REPAIR.
Location: Dish machine area
Equipment: Dishmachine
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04/22/2013 | Routine |
| No violation noted during this evaluation. | 09/27/2012 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER AT HAND SINK AND 3--BAY MEASURED 104 DEGREES --- ADJUST WATER HEATER TO AROUND 120 F AS MIN. TEMP. FOR UTENSIL WASHING AND RINSING IS 110F.
Location: Kitchen
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04/11/2012 | Routine |
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