The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation. | 11/12/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation. | 05/14/2015 | Routine | |
Inspected all possible sources of ice. Scotsman Prodigy Ice Making Machine in kitchen was clean. Ice storage bin under coffee station, used for iced coffee, was clean. There are two self service soda/drink machines which dispense ice. Manager opened both and internal surfaces were clean
No violation noted during this evaluation. | 10/09/2014 | Complaint | |
Also Present: Regional Mgr. Marcia Hernandez and CFM Leona Cruz de Ventura ((F-107246
No violation noted during this evaluation. | 09/30/2014 | Risk Factor | |
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not being used at an acceptable concentration. Observed wiping cloths in 2 buckets with no detectable quaternary ammonium (or chlorine).
Correction: The quaternary ammonium sanitizer used in this facility shall have a concentration between 150-400ppm based on the manufacturer's use directions. CORRECTIVE ACTION: SOLUTION IN BUCKETS WAS REPLACED.
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03/20/2014 | Routine | |
The purpose of this inspection was to perform a routine inspection
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop was in in in ice machine.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Manager moved scoop.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced tomatoes in prep top - 59F,60F
Correction: sliced tomatoes in 2DR salad cooler - 45
- Physical Facilities Good Repair (corrected on site)
Observation: Observed that the 3-vat sink plumbing is not maintained in good repair. Trap segment of line draining wash basin was leaking into a bucket.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. COrrective Action: Mannager had already called for repair
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10/25/2013 | Routine | |
Followed path of ingredients of spicy chicken sandwich (bun, spicy chicken patty, shredded lettuce, mayonnaise)
No violation noted during this evaluation. | 05/14/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for accompanying and assisting me in this inspection.
No violation noted during this evaluation. | 05/06/2013 | Risk Factor | |
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was not maintained per the temperature specified on the cleaning agent manufacturer's label instructions.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks in the kitchen area (3 total) was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at men's bathroom handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/20/2012 | Routine | |
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