- Critical: Controlling Pests
- Items:
- Pest(s) rodents mice
- Locations:
- kitchen cupboard(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- A few mouse droppings near empty bait tray in cupboard holding small appliances. Remove droppings., Mouse droppings removed. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
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11/26/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Sanitizer level at 50 ppm chlorine. VIOLATION 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: Sanitizing Solutions, Testing
- Comment:
- Chlorine test kit provided. VIOLATION 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)
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11/15/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Dishmachine sanitizer levels reading less than 10 ppm. Repair-chlorine sanitizer levels should read between 50 & 100 ppm. Until machine is repaired, all dishes must be manually cleaned and sanitized using the 3 compartment sink. , This is Priority (P) WCHD will return within 10 days to ensure violation is 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No chlorine test strips to test sanitizer level at dishmachine. Provide., This is a Prioity Foundation (Pf). WCHD will return within 10 days to ensure this violation.,
- 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)
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10/28/2013 | Routine |
| No violation noted during this evaluation. | 11/02/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- FOOD EMPLOYEES OBSERVED EATING AND DRINKING IN KITCHEN. NO EATING IN KITCHEN AND PROVIDE COVERED CONTAINER WHEN IN KITCHEN., THESE VIOLATIONS WERE CORRECTED THROUGH EDUCATION.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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11/07/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in For at least 10 seconds
- Corrections:
- Submerse for at least 10 seconds.
- Comment:
- WARES ARE BEING WASHED AND RINSED AT THE 3-COMPARTMENT SINK BUT NO SANITIZE STEP IS PERFORMED BEFORE ALLOWING WARES TO AIR DRY. ALL WARES MUST BE SANITIZED AFTER WASHING AND RINSING. SET-UP 3 COMPARTMENT SINK PROPERLY WITH WASH-RINSE-SANITIZE SOLUTIONS. ENSURE THAT WARES ARE IN CONTACT WITH THE SANITIZER FOR AT LEAST 10 SECONDS BEFORE AIR DRYING. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH KITCHEN STAFF, THE THIRD SINK WAS FILLED WITH WATER, BLEACH WAS ADDED TO 50 PPM OF CHLORINE. WARES ARE BEING SANITIZED BEFORE AIR DRYING.
- 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
- Critical: Restriction
- Items:
- Unnecessary toxic items
- Problems:
- Present in facility Kitchen
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED 4 AEROSOL CANS OF COMMON ANT/ROACH SPRAY PESTICIDES STORED IN THE KITCHEN CUPBOARD. PESTICIDES USED IN THE KITCHEN MUST BE SPECIFICALLY LABELED FOR USE IN COMMERCIAL KITCHENS, THESE PRODUCTS ARE NOT. REMOVE UNAPPROVED PESTICIDES FROM THE KITCHEN. DO NOT USE THESE ITEMS IN THE KITCHEN. CORRECTED DURING INSPECTION BY REMOVING THE 4 PESTICIDE SPRAY CANS FROM THE KITCHEN AND PLACING IN CUSTODIAN'S CLOSET AWAY FROM THE KITCHEN.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION IN THE 3-COMPARTMENT SINK AND IN THE DISH MACHINE.
- 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)
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11/09/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Dish washing Area Dish machine
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Clean and keep cleaner the front areas of the dish machine. Do not let water scale buildup on the front surfaces of this machine. Simply wash often and keep cleaner.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Refrigerator unit(s) interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean interior surfaces of the refrigerator where juice spillage has occurred. Simply wash often to remove any old residuals.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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11/19/2009 | Routine Inspection |
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- reach in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Replace the missing thermometer to the reach in cooler and use to verify proper working temperatures of this refrigerator often.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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05/21/2009 | Routine Inspection |
| No violation noted during this evaluation. | 11/24/2008 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach in cooler(s) interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Keep the interior surfaces of the kitchen reach in cooler cleaner with more frequent washings paying special attention to the bottom surfaces where old food particles tend to accumulate.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/21/2008 | Routine Inspection |
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