- Critical: Good Repair and Calibration
- Comment:
- FOOD THERMOMETER IS CALIBRATED. CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Handwashing Sink, Installation
- Comment:
- HOT WATER IS AVAILABLE AT HAND WASH SINK. CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
02/06/2015 | Follow-up |
- Critical: Good Repair and Calibration
- Comment:
- THERMOMETER IS NOT CALIBRATED. CALIBRATE FOOD THERMOMETER OR PURCHASE A DIGITAL THERMOMETER .,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Handwashing Sink, Installation
- Comment:
- HOT WATER IS 65*F AT HAND WASH SINK.PROVIDE HOT WATER IMMEDIATELY .,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS ARE PROVIDED. 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)
|
01/26/2015 | Follow-up |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not scaled to increments of 1 pound per square inch or smaller
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- FOOD THERMOMETER WAS 10 DEGREES OFF IN IT'S TEMPERATURE READINGS. FOOD THERMOMETER MUST BE CALIBRATED. CALIBRATE FOOD THERMOMETER., ,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED NO HOT WATER AT HAND WASHING SINK. HOT WATER MUST AT LEAST 100*F FOR HAND WASHING. PROVIDE HOT WATER. , ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO CHORINE SANITIZING TEST STRIPS. A TEST KIT MUST BE PROVIDE TO ENSURE APPROPRIATE CONCENTRATION OF SANITIZING SOLUTION IN MG/L. PROVIDE CHLORINE TEST KIT.,
- 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)
|
01/20/2015 | Routine |
| No violation noted during this evaluation. | 01/15/2014 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- HANDWASHING IS PERFORMED PROPERLY, WATER IS AVAILABLE TO HANDSINK. VIOLATION CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
02/14/2013 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- , HANDWASHING CANNOT BE DONE AT THIS TIME DUE TO NO RUNNING WATER IN THE TRAILER. CORRECT IMMEDIATELY. PROVIDE HAND SANITIZER AS A TEMPORARY MEASURE, IMMEDIATELY. REVISIT IN 24 HOURS. PROVIDE HOT AND COLD RUNNING WATER FOR HANDWASHING AT ALL TIMES. (HAND SANITIZER PURCHASED TODAY).,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Pressure
- Items:
- Water under pressure
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- WATER IS PROVIDED FOR 3 COMP SINK AND HANDSINK, UNDER PRESSURE. VIOLATION CORRECTED., WATER UNDER PRESSURE MUST BE PROVIDED AT ALL TIMES. CORRECT IMMEDIATELY. NO WATER IN TRAILER TODAY FOR HANDWASHING. IF NOT CORRECTED WITHIN 24 HOURS THE TRAILER WILL BE CLOSED, UNTIL CORRECTED. REVISIT IN 24 HOURS.
- General violation description:
- 5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
|
01/23/2013 | Routine |
| No violation noted during this evaluation. | 01/09/2012 | Routine Inspection |
- Critical: Capacity
- Items:
- Water source and system
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient water source/system to meet demand.
- Comment:
- AT START OF INSPECTION OBSERVED THAT NO WATER SUPPLY WAS PROVIDED TO FACILITY. EMPLOYEE STATES THAT THE POTABLE WATER HOSE THAT RUNS FROM HOME DEPOT TO THE BKUHL DOGS FREEZES IN EXTREME TEMPERATURES. HOT AND COLD RUNNING WATER MUST BE PROVIDED DURING ALL HOURS OF OPERATIONS. PROVIDE ADEQUATE WATER SUPPLY TO MEET DEMANDS. CORRECTED DURING INSPECTION BY ATTACHING THE WATER HOSE- IT WAS NOT FROZEN AND SHOULD NOT FREEZE WHEN USED DURING BUSINESS HOURS.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
|
01/13/2011 | Routine Inspection |
- Critical: Approved Sewage Disposal Syste
- Comment:
- CORRECTION MADE: OBSERVED THROUGH ORAL INTERVIEW THE BLUE BOY GRAY WATER CATCH CONTAINER IS BEING DISCHARGED NIGHTLY IN THE FACILITY DOWN THE UTILITY SINK DRAIN.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Cleaning Procedure
- Comment:
- CORRECTION MADE: OBSERVED FOOD EMPLOYEE PERFORM 20 SECOND HAND WASHING IN WARM WATER, LATHERING WITH SOAP, RINSING AND DRYING HANDS WITH PAPER TOWELING.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Demonstration of Knowledge
- Comment:
- CORRECTION MADE: OBSERVED THE PERSON IN CHARGE DEMONSTRATE KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION. KNOWING THE SYMPTOMS ASSOCIATED WITH DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. KNOWING THE REQUIRED FOOD TEMPERATURES AND TIME NEEDED FOR SAFE COOKING AND HOT HOLDING OF POTENTIALLY HAZARDOUS FOODS
- General violation description:
- 2-102.11 - HOT DOGS, KIELBASA, POLISH SAUSAGE. KNOWING THE USE AND CALIBRATION OF A STAB TYPE FOOD THERMOMETER. KNOWING THE APPROVED METHODS TO CLEAN UTENSILS & SERVING TRAYS IN THE 3-COMPARTMENT SINKS
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTION MADE: THE OWNER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Good Repair and Calibration
- Comment:
- CORRECTION MADE: OBSERVED A CALIBRATED STAB TYPE FOOD THERMOMETER TO READ 32*F IN AN ICE & WATER BATH.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Maintaining/Using Handwashing
- Comment:
- CORRECTION MADE: OBSERVED HAND WASH BASIN CLEAR AND USED EXCLUSIVELY FOR HYGIENIC HAND WASHING.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Rinsing procedures
- Comment:
- CORRECTION MADE: OBSERVED THE 3-COMPARTMENT SINKS PROPERLY USED AS DESIGNATED WASH, RINSE AND SANITIZE.
- General violation description:
- 4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
|
09/13/2010 | Follow-up |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system sewage treatment plant
- Locations:
- food prep sink Food Employee
- Problems:
- Not approved for use
- Corrections:
- Discontinue use. Provide approved distribution system.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE BLUE BOY GRAY WATER CATCH CONTAINER IS BEING DISCHARGED NIGHTLY INTO THE PARKING LOT STORM DRAIN. STOP PAST PRACTICE
- General violation description:
- 5-403.11 - RATHER DISPOSE THE GRAY WATER DOWN AN UTILITY SINK DRAIN CONNECTED TO A PUBLIC SANITARY SEWER WHERE THE WASTE WATER WILL BE TREATED BEFORE BEING RELEASED.
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system sewage treatment plant
- Locations:
- food prep sink Food Employee
- Problems:
- Not approved for use
- Corrections:
- Discontinue use. Provide approved distribution system.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE BLUE BOY GRAY WATER CATCH CONTAINER IS BEING DISCHARGED NIGHTLY INTO THE PARKING LOT STORM DRAIN. STOP PAST PRACTICE
- General violation description:
- 5-403.11 - RATHER DISPOSE THE GRAY WATER DOWN AN UTILITY SINK DRAIN CONNECTED TO A PUBLIC SANITARY SEWER WHERE THE WASTE WATER WILL BE TREATED BEFORE BEING RELEASED.,
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- food prep area Food Employee
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED EMPLOYEE WASHING HANDS IN WARM WATER AND SOAP FOR ONLY 6 SECONDS BEFORE RINSING AND HAND DRYING PAPER TOWELING.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- food prep area Food Employee
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED EMPLOYEE WASHING HANDS IN WARM WATER AND SOAP FOR ONLY 6 SECONDS BEFORE RINSING AND HAND DRYING PAPER TOWELING. ,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- food prep area Food Employee
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- OBSERVED PERSON IN CHARGE DID NOT DEMONSTRATE KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION. NOT KNOWING THE SYMPTOMS ASSOCIATED WITH DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. NOT KNOWING THE REQUIRED FOOD TEMPERATURES AND TIME NEEDED FOR SAFE COOKING AND HOT HOLDING OF POTENTIALLY HAZARDOUS FOODS
- General violation description:
- 2-102.11 - HOT DOGS, KIELBASA, POLISH SAUSAGE. NOT KNOWING THE USE NOR CALIBRATION OF A STAB TYPE FOOD THERMOMETER. NOT KNOWING THE APPROVED METHODS TO CLEAN UTENSILS & SERVING TRAYS IN THE 3-COMPARTMENT SINKS
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- food prep area Food Employee
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- OBSERVED PERSON IN CHARGE DID NOT DEMONSTRATE KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION. NOT KNOWING THE SYMPTOMS ASSOCIATED WITH DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. NOT KNOWING THE REQUIRED FOOD TEMPERATURES AND TIME NEEDED FOR SAFE COOKING AND HOT HOLDING OF POTENTIALLY HAZARDOUS FOODS
- General violation description:
- 2-102.11 - HOT DOGS, KIELBASA, POLISH SAUSAGE. NOT KNOWING THE USE NOR CALIBRATION OF A STAB TYPE FOOD THERMOMETER. NOT KNOWING THE APPROVED METHODS TO CLEAN UTENSILS & SERVING TRAYS IN THE 3-COMPARTMENT SINKS
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- food prep area Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH INTERVIEW THE FOOD EMPLOYEES ARE NOT BEING REQUIRED TRAINING TO REPORT TO THE PERSON IN CHARGE INFORMATION ABOUT THEIR HEALTH AND ACTIVITY AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. NOR ARE THEY KNOWLEDGEABLE OF THE REPORTABLE SYMPTOMS (VOMITING, DIARRHEA, SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL, JAUNDICE) NOR REPORTABLE DIAGNOSIS ( NORO-VIRUS, SALMONELLA TYPHI, SHIGELLA, ESCHERICHIA COLI ("E-COLI"), HEPATITIS "A" VIRUS. PROVIDED EMPLOYEE TRAINING AS NEEDED
- General violation description:
- 2-201.11 - REFERENCE THE "FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES Illness Symptoms Action Guidance".
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- food prep area Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH INTERVIEW THE FOOD EMPLOYEES ARE NOT BEING REQUIRED TRAINING TO REPORT TO THE PERSON IN CHARGE INFORMATION ABOUT THEIR HEALTH AND ACTIVITY AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. NOR ARE THEY KNOWLEDGEABLE OF THE REPORTABLE SYMPTOMS (VOMITING, DIARRHEA, SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL, JAUNDICE) NOR REPORTABLE DIAGNOSIS ( NORO-VIRUS, SALMONELLA TYPHI, SHIGELLA, ESCHERICHIA COLI ("E-COLI"), HEPATITIS "A" VIRUS. PROVIDED EMPLOYEE TRAINING AS NEEDED
- General violation description:
- 2-201.11 - REFERENCE THE "FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES Illness Symptoms Action Guidance". ,
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- REPEAT VIOLATION: OBSERVED THE STAB TYPE FOOD THERMOMETER READING 5*F AT ROOM TEMPERATURE BEING 88*F. CALIBRATE THE STAB TYPE FOOD THERMOMETER FOR ACCURACY TO READ 32*F IN AN ICE & WATER BATH, AT THE START OF EACH DAY.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- REPEAT VIOLATION: OBSERVED THE STAB TYPE FOOD THERMOMETER READING 5*F AT ROOM TEMPERATURE BEING 88*F. CALIBRATE THE STAB TYPE FOOD THERMOMETER FOR ACCURACY TO READ 32*F IN AN ICE & WATER BATH, AT THE START OF EACH DAY. ,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- food prep area Food Employee
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- BREAD WRAPPERS ARE STORED IN THE DESIGNATED HAND WASH SINK TILL FINAL COUNT AT THE END OF THE SHIFT. KEEP HAND WASH BASIN ACCESSIBLE AT ALL TIMES FOR HYGIENIC HAND WASHING. STORE BREAD WRAPPERS ELSE WHERE. DISCONTINUE USING THE 2 COMPARTMENT RINSE SINK TO CONDUCT HAND WASHING. THIS IS AN UNAPPROVED PRACTICE.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- food prep area Food Employee
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- BREAD WRAPPERS ARE STORED IN THE DESIGNATED HAND WASH SINK TILL FINAL COUNT AT THE END OF THE SHIFT. KEEP HAND WASH BASIN ACCESSIBLE AT ALL TIMES FOR HYGIENIC HAND WASHING. STORE BREAD WRAPPERS ELSE WHERE. DISCONTINUE USING THE 2 COMPARTMENT RINSE SINK TO CONDUCT HAND WASHING. THIS IS AN UNAPPROVED PRACTICE.,
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Rinsing procedures
- Items:
- Washed equipment/utensil(s)
- Locations:
- food prep sink Food Employee
- Problems:
- Not rinsed After washing and before sanitizing
- Corrections:
- Provide distinct clear water rinse after washing and before sanitizing.
- Comment:
- OBSERVED THROUGH PRACTICE THE PERSON IN CHARGE DID NOT KNOW THE APPROVED METHODS TO CLEAN UTENSILS & SERVING TRAYS IN THE 3-COMPARTMENT SINKS
- General violation description:
- 4-603.16 - TO BE DESIGNATED WASH, RINSE AND SANITIZE. RATHER WARM SOAPY WATER WITH SANITIZER WAS IN THE FIRST COMPARTMENT SINK AND ARTICLES RINSED IN THE THIRD COMPARTMENT SINK. HAND WASHING PERFORMED IN THE MIDDLE SINK. (PERFORM HAND WASHING ONLY IN THE DESIGNATED HAND WASH BASIN LOCATED NEXT TO THE 3-COMPARTMENT SINKS.) ADDRESS IMMEDIATELY: DESIGNATE THREE COMPARTMENT SINKS: WASH WITH WARM SOAPY WATER, RINSE WITH WARM CLEAR WATER, SANITIZE WITH WARM CLEAR CHLORINE SANITIZER SOLUTION MAINTAIN BETWEEN 50 PPM - 100 PPM. NOTE: 1 "CAP" CHLORINE BLEACH ADDED TO 1 "GALLON" WATER = 100 P.P.M.
- Rinsing procedures
- Items:
- Washed equipment/utensil(s)
- Locations:
- food prep sink Food Employee
- Problems:
- Not rinsed After washing and before sanitizing
- Corrections:
- Provide distinct clear water rinse after washing and before sanitizing.
- Comment:
- OBSERVED THROUGH PRACTICE THE PERSON IN CHARGE DID NOT KNOW THE APPROVED METHODS TO CLEAN UTENSILS & SERVING TRAYS IN THE 3-COMPARTMENT SINKS
- General violation description:
- 4-603.16 - TO BE DESIGNATED WASH, RINSE AND SANITIZE. RATHER WARM SOAPY WATER WITH SANITIZER WAS IN THE FIRST COMPARTMENT SINK AND ARTICLES RINSED IN THE THIRD COMPARTMENT SINK. HAND WASHING PERFORMED IN THE MIDDLE SINK. (PERFORM HAND WASHING ONLY IN THE DESIGNATED HAND WASH BASIN LOCATED NEXT TO THE 3-COMPARTMENT SINKS.) ADDRESS IMMEDIATELY: DESIGNATE THREE COMPARTMENT SINKS: WASH WITH WARM SOAPY WATER, RINSE WITH WARM CLEAR WATER, SANITIZE WITH WARM CLEAR CHLORINE SANITIZER SOLUTION MAINTAIN BETWEEN 50 PPM - 100 PPM. NOTE: 1 "CAP" CHLORINE BLEACH ADDED TO 1 "GALLON" WATER = 100 P.P.M.,
|
07/26/2010 | Routine Inspection |
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED THE STAB TYPE FOOD THERMOMETER READING 0*F IN AN ICE & WATER BATH. CALIBRATE THE STAB TYPE FOOD THERMOMETER FOR ACCURACY TO READ 32*F IN AN ICE & WATER BATH, AT THE START OF EACH DAY.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
|
01/11/2010 | Routine Inspection |
| No violation noted during this evaluation. | 07/06/2009 | Routine Inspection |
| No violation noted during this evaluation. | 01/06/2009 | Routine Inspection |
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