- Critical: Common Name
- Comment:
- Correction made: Observed spray bottle properly labeled "bleach sanitizer"
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Handwashing Cleanser, Availabi
- Comment:
- Correction Made: Observed hand soap in the soap dispenser.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Hot Water and Chemical
- Comment:
- Correction made: Heat sanitizer repaired
- General violation description:
- 4-703.11 - reads 181^F.
|
06/29/2015 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics cleaner
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Spray bottle with cleaning solution awaiting labeling in dish room.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink front
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed hand sanitizer Purall n the hand soap dispenser. Replace with hand cleanser.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: 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.
- Comment:
- Observed 98* F final rinse temperature. Required 180*F from the manifold. Service call made.,
- 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
|
06/11/2015 | Routine |
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED MOLD AT THE TOP OF THE SLEEVE INSIDE ICE MACHINE IN THE KITCHEN AREA ACROSS FROM WARMERS. EQUIPMENT WHICH CONTAIN NON POTENTIALLY HAZARDOUS FOODS SHALL BE CLEANED TO AVOID SOIL OR MOLD ACCUMULATION. CLEAN ICE MACHINE. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
12/01/2014 | Routine |
| No violation noted during this evaluation. | 05/28/2014 | Routine |
| No violation noted during this evaluation. | 11/13/2013 | Routine |
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- Dry storage area
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- CLEAN BOWLS NOT INVERTED IN STORAGE AREA.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
05/14/2013 | Routine |
| No violation noted during this evaluation. | 11/02/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- COOLER WAS REPAIRED, TEMP IS DOWN TO 38F, MILK IS KEPT IN WIC NOW WELL BELOW 41F. COOLER IS BEING MONITORED DAILY. CORRECTED.
- 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)
|
06/08/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- MILK IS STILL 46F IN REACH IN COOLER, AIR TEMP IS 46. REPAIR ADJUST IMMEDIATELY TO MAINTAIN PHF'S UNDER 41F AT ALL TIMES. MILK MOVED TO WALK IN COOLER AT TIME OF INSPECTION. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. ( TAKE FOOD TEMPS EVERY 2 HOURS AND LOG UNTIL REVISIT).,
- 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)
|
05/25/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 3 DOOR DELFIELD COOLER HAD MILK AT 46F TODAY, AIR TEMP IS ALMOST 50F. REPAIR/ADJUST MOVE PHF'S TO ANOTHER UNIT( OR DISCARD IF HELD LONGER THAT 4 HOURS IN COOLER TODAY) MAKE SURE UNIT HOLDS PHF'S UNDER 41F AT ALL TIMES. REVISIT IN 10 DAYS., ,
- 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)
|
05/07/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/10/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen oven
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DRIED GREASE, DRIED PASTA IN DRIP TRAYS ON BELOW RANGE. CLEAN DRIP TRAYS REGULARLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/03/2010 | Routine Inspection |
| No violation noted during this evaluation. | 04/26/2010 | Routine Inspection |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s) food contaminated by other
- Locations:
- walk-in cooler(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- Contaminated food was discarded. VIOLATION CORRECTED., THIS IS A REPEAT CRITICAL VIOLATION. PIC HAS COMPLETED A RISK CONTROL PLAN IN LIEU OF AN OFFICE CONSULTATION., MOLDY BUNS IN WALK-IN COOLER. DISPOSE OF ADULTERATED FOOD.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- walk-in cooler(s) floor, Storage Room(s)
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- PLASTIC FORKS, OTHER DEBRIS ON FLOOR OF WALK-IN COOLER AND BACK STORAGE ROOM. KEEP CLEAN.
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF FOOD ON FLOOR OF WALK-IN FREEZER. KEEP ALL FOOD AT LEAST 6 INCHES OFF OF FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
10/06/2009 | Routine Inspection |
- Critical:
- Items:
- Contaminated food(s) food contaminated by other
- Locations:
- walk-in cooler(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- FOOD DISPOSED OF. VIOLATION CORRECTED., UN DATED, COVERED TUPPERWARE CONTAINER IN WALK-IN COOLER. FOOD COVERED IN GREEN FUZZY MOLD. DISPOSE OF ITEM.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s) food contaminated by other
- Locations:
- walk-in cooler(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- FOOD DISPOSED OF. VIOLATION CORRECTED., UN DATED, COVERED TUPPERWARE CONTAINER IN WALK-IN COOLER. FOOD COVERED IN GREEN FUZZY MOLD. DISPOSE OF ITEM.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s) floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLASTIC FORKS, OTHER DEBRIS ON FLOOR OF WALK-IN COOLER. KEEP FLOOR CLEAN.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s) floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLASTIC FORKS, OTHER DEBRIS ON FLOOR OF WALK-IN COOLER. KEEP FLOOR CLEAN.
- 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.
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04/13/2009 | Routine Inspection |
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