- Premises
Non-critical Violation
1
- Plumbing
1
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
- Proper hot and cold holding temperatures (-2 points)
Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
Observed chicken in steamtable at 109-125F. Potentially hazardous food must be kept at or above 135F. Chicken was reheated to 165F. Observed that the steamtable was set on low. Turn up the temperature on the steamtable.
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2/15/11 | Inspection - Routine | 96 |
- Food contact surfaces: clean and sanitized (-2 points)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Observed no santizer level at the dishwasher. Immediately repair the dishwasher. Sanitizer concentration at the dishwasher must be 50ppm. Manager called repairman. Until the dishwasher is repaired use single service disposable dishes and silverware. Call Marilyn when the dishwasher is repaired at 387-3047. Check the dishwasher daily.
- Proper hot and cold holding temperatures (-2 points)
Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
Observed cooked broccoli at 125F in the steamtable. Potentially hazardous food must be kept above 135F. Brocoli was reheated to 165F. Adjust the temperature of the steamtable wells.
- Floors, walls and ceilings: built, maintained, and (-1 point)
The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
Replace the water damaged ceiling panels in the dining area as noted on last inspection. Make sure the roof does not leak.
- Premises
Non-critical Violation
1
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9/14/10 | Inspection - Routine | 94 |
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