- Critical: Hot Water and Chemical
- Comment:
- Observed at time of inspection hot water sanitizing dishwasher is heating plate surface to 160 F. Violation corrected.
- 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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07/23/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Provide/use thermometer indicated above.
- Comment:
- Observed at time of inspection hot water sanitizing dishwasher unable to change irreversible thermometer strip. Thermometer was run through max temperature was 154 F. Surface of utensils should be able to reach 160 F. Correct by repair/adjusting dish washer so 160 F surface temperature of utensils is met. Correct immediately a follow up will occur in about 10 days.,
- 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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07/22/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- MICROWAVE AND UPRIGHT COOLER CLEANED AND SANITIZED
- 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
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08/20/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CLEAN UPRIGHT COOLER AND MICROWAVE INTERIOR .......SUBMIT RISK CONTROL PLAN FOR REPEAT ITEM,
- 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
|
08/16/2013 | Follow-up |
| No violation noted during this evaluation. | 08/06/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN UPRIGHT COOLER OF STICKY FOOD RESIDUE AND MICROWAVE INTERIOR ROOF OF THE DRIED FOOD RESIDUE, ,
- 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
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07/23/2013 | Routine |
| No violation noted during this evaluation. | 07/26/2012 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- 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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07/29/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/22/2010 | Routine Inspection |
| No violation noted during this evaluation. | 07/23/2009 | Routine Inspection |
| No violation noted during this evaluation. | 01/13/2009 | Routine Inspection |
| No violation noted during this evaluation. | 07/23/2008 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD AND FILTERS ABOVE STOVE HAVE AN ACCUMULATION OF DUST. VENTILATION SYSTEM MUST BE CLEANED REGULARLY TO WORK PROPERLY AND NOT POSE A FIRE HAZARD. CLEAN HOOD AND FILTERS REGULARLY.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
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01/24/2008 | Routine Inspection |
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