- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of residue in the hand sink 2nd floor wait area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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12/14/2015 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside of the microwave oven and door seals of the reach in on the 2nd floor.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor wait area 2nd floor noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/30/2015 | Routine | |
permit issued all observation corrected from 7/714 and 7/17/14
No violation noted during this evaluation. | 07/31/2014 | Risk Factor | |
Use three compartment sink to wash/rinse/sanitized until dishwasher is repaired or replaced, keep sanitizer concentration @ 200 ppm.Ensure proper cold/hot holding with ice or water levels should match food levels inside containers/ makeunit broken no food stored in bottom, top sometimes condiments ( onions, pickles,tomatoes, lettuce) stored iced which is changed every meal shift/ color dots used for date labeling/ employees have current food handlers cards.Correct repeat observations by next inspection. Permit payment due.
- Critical: Reheating for Hot Holding*
Observation: Chili was not reheated to 165F to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration less than 50 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million .
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of black mold/mildew, grease,dirt, food residue or other debris on the following nonfood-food contact surfaces: cutting boards, carts, shelves, food storage containers.
Correction: Maintain nonfood-food contact surfaces of equipment clean/sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes/pans/food storage containers.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: kitchen walls, ceiling tiles and floors especially under equipment in need of cleaning to remove greasy build up and other debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/07/2014 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50-100 parts per million
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of black mold/mildew, dirt, food residue or other debris on the following nonfood-food contact surfaces: cutting boards.
Correction: Maintain nonfood-food contact surfaces of equipment clean/sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food storage containers and utensils.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floors in need of cleaning to remove encrusted grease and other debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of hand soap are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/01/2013 | Routine | |
Permit issued, limited opening during winter season, discussed catering tent at Pavillion site
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) soups in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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01/23/2013 | Routine | |
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