- Critical: Food Contact Surfaces Sanitized or Warewashing Sanitization (corrected on site)
- Details:
- Bleach was not available in kitchen. A bottle shall be there daily. All washed utensils shall be sanitized with 100 ppm chlorine for 30 seconds-follow instructions on decal. Sink lacks plugs. Provide for proper sanitation. NOTE: House keeping provided bleach.
- Comment:
- 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)
- Demonstration of Knowledge
- Details:
- All employees who set up breakfast shall obtain food handler card by 30 days. Web sites are Prometric, Food handler usa, or NRFSP.
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Handwashing Facilities Supplied and Accessible
- Details:
- Rest rooms have bar of soap. Use only liquid. Correct today.
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Hot and Cold Potable Water Not Available
- Details:
- Hot water at 2 comp sink is not hot enough. Shall be 120 F today.
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Consumer Self-Service Food Protected
- Details:
- Using tubs of margarine for self-service (repeat). Provide individual packets by tomorrow.
- Comment:
- Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
- Warewashing Facilites Maintained
- Details:
- Chlorine test strips not available (Repeat). Provide by 1 week. Ensure to keep level of chlorine at 100 ppm.
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- Thermometers Provided/Accurate/Easily Visible
- Details:
- Refrigerators lack thermometers. Provide by 1 week.
- Comment:
- An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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12/10/2015 | Routine |
- Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Hot and Cold Potable Water Not Available
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Food Storage/Display Properly labeled
- Comment:
- Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
- Consumer Self-Service Food Protected
- Comment:
- Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
- Warewashing Facilites Maintained
- Comment:
- Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
- Thermometers Provided/Accurate/Easily Visible
- Comment:
- An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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12/02/2014 | Routine |
- Handwashing Facilities Not Supplied and Accessible
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Consumer Self-Service Food Not Protected
- Comment:
- Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065)
- Thermometers Not Provided/Accurate/Easily Visible
- Comment:
- An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
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12/04/2013 | Routine |
- Handwashing Facilities Not Supplied and Accessible
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Unapproved / Insufficient Ventilation and Lighting
- Comment:
- Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
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12/19/2012 | Reinspection |
- Handwashing Facilities Not Supplied and Accessible
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Hot and Cold Potable Water Not Available
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Toilet Facilites Not Clean/ Supplied/ Maintained
- Comment:
- Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
- Floors, Walls, Ceilings
- Details:
- Not Clean and Maintained
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
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12/04/2012 | Routine |
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