- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- NOTICED A CAN OF PEACHES DENTED ON THE SEAM. IF THE SEAM IS DENTED, THERE COULD BE A MICRO OPENING WHICH CAN NOT BE SEEN WITH A NAKED EYE. IT ALLOWS THE OUT SIDE CONTAMINANTS AND BACTERIA INTO THE CAN AND DAMAGE THE PRODUCT. IF THE CAN IS DENTED ON THE SEAM, RETURN IT TO THE SUPPLIER OR DISCARD THE CONTENTS. THE CAN WAS SEPARATED TO RETURN TO THE SUPPLIER. VIOLATION WAS CORRECTED BY EDUCATION.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
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05/21/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 34.5F. NO FOOD WAS STORED IN THE COOLER. THERMOSTAT WAS REPLACED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/06/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE #2 MILK COOLER WAS AT 44F AND THE CHOCOLATE MILK WAS AT 43.4F. POTENTIALLY HAZARDOUS FOOD SHALL BE HELD UNDER 41F OR LOWER. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE (41F-135F) FOR MORE THAN 4 HOURS. AT THE TIME OF INSPECTION THE OPERATOR MOVED ALL THE MILK CONTAINERS INTO THE 2 DOOR REACH IN COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
05/23/2013 | Routine Inspection |
| No violation noted during this evaluation. | 05/24/2012 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY REPLACING SPRAY HOSE AND NEW HOSE HAS AN AIR GAP.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
12/07/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- 3-compartment sink(s) spray nozzle
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED SPRAY NOZZLE HANGING BELOW FLOOD RIM OF SINK. PROVIDE AT LEAST 1 INCH AIR GAP AS DISCUSSED, WITHIN 10 DAYS.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
11/21/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/09/2010 | Routine Inspection |
| No violation noted during this evaluation. | 12/02/2009 | Follow-up |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- DISCONTINUE SANITIZER OR CLEANSER STORAGE ON TOP OF THE MILK COOLERS...PROVIDE SEPARATION OF CHEMICALS AND FOOD....CORRECTED BY RELOCATING CHEMICALS.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED IN THE SANITATION RINSE ....PROVDE 50-100PPM SANITATION RINSE....USE 1/4 CUP TO ABOUT 4 INCHES OF WATER TO ACHIEVE 50-100PPM.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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11/17/2009 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ENSURE FOOD HANDLERS WEAR HAT, CAP, OR HAIRNET WHEN WORKING WITH FOOD PRODUCTS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
12/04/2008 | Routine Inspection |
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