- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- kitchen handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANDTOWELS AT EITHER SMALL OR LARGE KITCHEN HANDSINKS., HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- dish machine(s) Kitchen Area
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- NO SANITIZER AT DISH MACHINE IN LARGE KITCHEN IN REAR., 3-COMPARTMENT SINK USED TO WASH, RINSE AND SANITIZE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
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01/20/2015 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Observed manager rinsing sanitizer off glasses at bar 3 compartment sink. Sanitizer must be last step in 3 compartment sink process. Employees must wash, rinse, then sanitize utensils in 3 compartment sink. Corrected at time of inspection by education and by manager sanitizing utensils correctly at 3 compartment sink with 200 ppm QUAT. Corrected
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed front door propped open. Keep door closed at all times to help prevent pest entry. Correct immediately
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
07/08/2014 | Routine |
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED RAW SAUSAGES IN PACKAGES THAWING ON COUNTER IN SMALL KITCHEN. THAW POTENTIALLY HAZARDOUS FOODS IN COOLER, SUBMERGED UNDER COLD RUNNING WATER OR AS PART OF COOKING PROCESS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY MOVING SAUSAGES TO COOLER. CORRECTED
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
01/13/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- OBSERVED CHLORINE TEST STRIPS. MANAGER STATES THAT CHLORINE IS USED AT ALL 3 COMPARTMENT SINKS. CORRECTED
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
07/31/2013 | Follow-up |
| No violation noted during this evaluation. | 07/22/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO QUATERNARY AMMONIUM(QUAT) OR CHLORINE TEST STRIPS/ PROVIDE QUAT TEST STRIPS TO MEASURE BAR SANITIZER AND CHLORINE TEST STRIP TO MEASURE KITCHEN 3 COMPARTMENT SINK SANITIZER LEVEL. CORRECT IMMEDIATELY,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
07/10/2013 | Routine |
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