- Designation of Person in Charge (46.101)
* Certified person (Sara Tandy) did arrived half thru the inspection. * Certification from Health Dept was not observed.
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
* Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required. The operation of the warewash unit will need to cease operation and receive service immediately and use the 3-basin sink until the warewash unit is working properly. * Wiping cloths observed stored in sanitizer bucket with sanitizer concentration of 0 ppm.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
* 2-Door reach-in refrigerators are in unsanitary condition.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* Faucet is leaking at the handsink outside of the restrooms, where it is needed. * Faucet neck is loose at the handsink station in the kitchen.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
* Wall is not properly sealed under handsink station in the kitchen. * Excessive water was observed under the ice machine in the kitchen.
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09/14/2010 | Follow-up |
- Designation of Person in Charge (46.101)
* Certified individual are not present, during time of inspection.
- Poisonous or Toxic Substances Storage (46.1021)
* Chemicals were stored above or on the same shelf with food, equipment, and/or single service articles in the rear storage area and in the lower cabinet in the front food prep area.
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
* Severely dented, swollen, distressed canned items (canned milk)observed in food prep area. * Container of blackberries are observed in the single door refrigerator unit.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
* Several uncovered containers of ice cream was observed in the 2-door reach-in refrigerator units.
- Identification of Content on Food Storage Containers (46.282)
* Working bulk food ingredient storage containers are not labeled with the common name of the food.
- Wiping Cloths Use Limitations (46.304)
* Moist wiping cloths observed lying on food prep table and not stored in sanitizing solution in the rear food prep area.
- Food Preparation Protected (46.323)
* Splash guard was not observed at the front hand sink station and prep tables.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
46.385(b) - Date Marking of Ready-to-Eat Potentially Hazardous Foods (b) Date marking of ready-to-eat, potentially hazardous food. (1) Except as specified in paragraph (4) or (5), refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food facility for more than 48 hours shall be clearly marked to indicate either of the following: (i) The date by which the food shall be consumed on the premises, sold or discarded. (ii) The date on which the food was prepared. (2) Refrigerated ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked with the date the original container is opened in a food facility. Except as specified in paragraphs (4) and (5), all food repackaged from the original container by the food facility shall be clearly marked to indicate the date by which the food shall be consumed on the premises, sold or discarded, and in no case may this date be beyond the manufacturer’s use-by date. (3) A refrigerated, ready-to-eat, potentially hazardous food that is frequently rewrapped (such as lunchmeat or a roast), or for which date marking is impractical (such as soft serve mix or milk in a dispensing machine), shall be marked as in paragraph (1) or (2), or by an alternative method acceptable to the Department. (4) Paragraphs (1) and (2) do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. (5) Paragraph (2) does not apply to the following: (i) Fermented sausages produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’ and which retain the original casing on the product. (ii) Shelf stable, dry fermented sausages. (iii) Shelf stable salt-cured products such as prosciutto and parma (ham) produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’—provided that when the face is cut, the remaining portion is whole and intact. (6) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food is subsequently combined with additional ingredients or portions of food, shall retain the date marking of the earliest-prepared or first-prepared ingredient. * Preped ice cream products in the reach-in refrigerator units are not properly marked.
- Hot Water Sanitization Temperature, & Chemical Sanitizing Using Detergent-Sanitizers in Manual Warewashing (46.676(d)(e))
46.676(d)(e) - Manual Warewashing: Hot Water Sanitization Temperature, Chemical Sanitizing Using Detergent-Sanitizers (d) Hot water sanitization temperatures. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 77°C (171°F) or above. (e) Chemical sanitization using detergent-sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. * Employee was observed improperly washing and rinsing the multi-use utensils and other food equipments in the 3-basin sink, during time of inspection.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
* 2-Door reach-in refrigerators are in unsanitary condition.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* No sign or poster posted at the handwash sink in the front counter area to remind food employees to wash their hands. * Utensils and bottle of cleaning agent is stored in the hand sink station in the front food prep area. * No running cold and hot water at the hand sink station in the rear food prep area, during time of inspection. Running hot water at the hand sink was corrected on site.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
* Faucet at the 3-basin sink is leaking.
- Lighting Intensity (46.943)
* No lighting in the reach-in refrigerator units, where it is needed.
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07/27/2010 | Regular |
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