Water is not observed backflowing into the upper sink basin. Rinse temperature is not observed reaching manufacturer's specifications. Sanitizer still not observed. Not approved for permit.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash and rinse temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 101-112.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: The chemical sanitizer was too weak. Did not observe any level of sanitizer for the mechanical dishwasher.
Correction: Obtain a Chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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02/01/2016 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Dishwasher water still observed back flowing into sink basin during wash to rinse transition (and during rinse cycle).
Correction: Repair the dishwasher to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dishwasher, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash and rinse temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 101-112.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: The chemical sanitizer was too weak. Did not observe any level of sanitizer for the mechanical dishwasher.
Correction: Obtain a Chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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01/26/2016 | Follow-up | |
Handsink (BOH) observed in good working condition. Sanitizer strips observed on site for new dishwasher. Not approved for permit until violations are in compliance.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: New mechanical dishwasher observed installed, but damaged and in disrepair. Tank will not fill with water.
Correction: Repair the handsink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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12/14/2015 | Follow-up | |
Observed documentation indicating the tentative arrival date for the new dishwasher is 12/4/2015. All previous violations were not addressed. Not approved for permit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Handsink in the back of the facility was observed in a state of disrepair and damaged. Sink observed with a severe leak on the piping structures below basin. Mechanical dishwasher observed damaged and in disrepair.
Correction: Repair the handsink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the back handsink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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12/04/2015 | Follow-up | |
Observed food handler cards, employee health policy, and temperature charts. Mechanical dishwasher observed damaged and in disrepair. Facility is currently unable to wash, rinse, and sanitize equipment. Soiled equipment is currently transported to Nordstrom Cafe (3 floors upstairs. Dishwasher observed in need of replacement as it is continually in violation. Transportation of soiled equipment is prohibited as a permanent means. Not approved for permit.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Handsink in the back of the facility was observed in a state of disrepair and damaged. Sink observed with a severe leak on the piping structures below basin. Mechanical dishwasher observed damaged and in disrepair.
Correction: Repair the handsink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in each location were measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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11/24/2015 | Routine | |
Employee is currently in training to become a CFM. Sink behind counter observed as approved/required handwashing station. All other previous violations observed corrected.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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10/24/2014 | Follow-up | |
Observed food handler cards, employee health policy, and temperature charts. Current CFM is leaving establishment. Discussed needing a new CFM. Provided CFM class schedule and online food handler cards.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing Lavatory
Observation: Sink behind counter observed used as a rinse sink.
Correction: Use sink as a handsink only with necessary supplies.
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10/03/2014 | Routine | |
All previous violations addressed. Observed food handler cards, new food temperature charts, and new employee health policy. Approved for permit.
No violation noted during this evaluation. | 05/05/2014 | Follow-up | |
All PHF/TCS foods in the walk in refrigerator were voluntarily discarded during inspection. Observed temperature charts and food handler cards for employees currently working during inspection. Walk in refrigerator temperature needs to be monitored on current temperature charts. Provided new employee health policy. Not recommended for permit renewal.
- Utensils - In-Use; Between-Use Storage
Observation: Dispensing utensils improperly stored between use in the sugar and chocolate powder storage bins. Also, observed improper scoop in the dried fruit storage container.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Food Labels
Observation: Labels not observed on the storage bin containers for the sugar, chocolate powder, and dried fruit products.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Reach In Freezer observed in need of defrost.
Correction: Defrost the reach in freezer.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk In Refrigerator was observed in a state of disrepair.
Correction: Repair the metal beam on the dishwasher to enable securing the screw to the equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: Door to the dishwasher was observed in need of repair. Screw is observed broken from attachment beam.
Correction: Repair the Walk In Refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of several cabinets had accumulations of debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the Walk In Refrigerator. Observed lightbulb out.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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04/30/2014 | Routine | |
Provided employee health policy. Approved for permit.
- Equipment - Good Repair and Proper Adjustment
Observation: The freezer was observed in need of a defrost.
Correction: Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean single use utensils were not observed stored in a uniform direction.
Correction: Store equipment and utensils in a uniform direction to prevent contamination while in storage.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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10/07/2013 | Routine | |
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