- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED FOOD RESIDUE ON BLADE OF CAN OPENER. FOOD EQUIPMENT SHALL BE CLEAN TO SIGHT AND TOUCH. PERSON-IN-CHARGE CLEANED CAN OPENER AT END OF INSPECTION. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED AMBIENT TEMPERATURE OF UPRIGHT DOUBLE DOOR COOLER IN MID 40S. AT THE BEGINNING OF INSPECTION FOOD WAS BEING LOADED IN COOLER. EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. REMOVE ANY POTENTIALLY HAZARDOUS FOODS(PHF) SUCH AS DAIRY, CUT LETTUCE, OR SLICE CHEESES FROM COOLER. REPAIR COOLER . VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
05/18/2015 | Routine |
| No violation noted during this evaluation. | 11/13/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED CHLORINE SOLUTION AT 3 COMPARTMENT SINK BELOW 50 PPM. CHLORINE SANITIZING SOLUTION SHALL BE BETWEEN 50 PPM TO 100 PPM. PERSON-IN-CHARGE(PIC) CORRECTED CONCENTRATION CHANGING SOLUTION BY ADDING MORE CHLORINE AND WATER. CORRECTED.
- 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
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED CHLORINE SOLUTION AT 3 COMPARTMENT SINK BELOW 50 PPM. CHLORINE SANITIZING SOLUTION SHALL BE BETWEEN 50 PPM TO 100 PPM. PERSON-IN-CHARGE(PIC) CORRECTED CONCENTRATION CHANGING SOLUTION BY ADDING MORE CHLORINE AND WATER. CORRECTED.
- 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
|
05/21/2014 | Routine |
| No violation noted during this evaluation. | 11/20/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- WRITTEN PROCEDURE PROVIDED.
- 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)
|
05/17/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- front serving line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HAM SANDWICHES 59F. AFTER DISCUSSION TIME WILL BE USED FOR THESE ITEMS. PROVIDE A WRITTEN PROCEDURE AS DISCUSSED.,
- 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)
|
05/15/2013 | Routine |
| No violation noted during this evaluation. | 11/07/2012 | Routine |
| No violation noted during this evaluation. | 05/03/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/07/2011 | Routine Inspection |
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- The shredded cheese package was kept on the counter to thaw. It was stored in the cooler at the time of inspection and the violation was 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
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- The shredded cheese package was kept on the counter to thaw. It was stored in the cooler at the time of inspection and the violation was 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- The shredded cheese package was kept on the counter to thaw. It was stored in the cooler at the time of inspection and the violation was 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
|
10/26/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- SCRUB DRAIN CUP ON SINK ADJACENT TO WORK STATION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
10/06/2009 | Routine Inspection |
| No violation noted during this evaluation. | 10/27/2008 | Routine Inspection |
| No violation noted during this evaluation. | 10/09/2007 | |
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