- Critical: Backflow Prevention, Air Gap
- Comment:
- Sprayer spring replaced. VIOLATION CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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04/28/2015 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Locations:
- kitchen overhead sprayer
- Problems:
- Less than
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Overhead sprayer head is low enough to sit on counter top above garbage disposal. Sprayer must have at least an air gap of at least one inch between the bottom of the sprayer head and the flood rim of the disposal. Replace spring. WCHD will return within 7 days to ensure this violation is corrected.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen 3-compartment sink
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Sanitize compartment slowly loses water when stopped. Repair.
- 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.
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04/15/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen 3-compartment sink
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Sanitize compartment slowly loses water when stopped. Repair.
- 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.
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10/07/2014 | Routine |
- 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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05/07/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Comment:
- No chlorine test strips on site. Violation is NOT CORRECTED. Provide with 7 days or an office consultation will be schedule & $200 fee issued.
- 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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04/10/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- Three sets of quaternary ammonia test strips are on site, but sanitizer in use is chlorine-based. Provide Chlorine test strips., This is a Priority Foundation (Pf) violation. WCHD will return within 7 days to ensure this violation is 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Hand wash signage missing from kitchen hand wash sink. Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- boiler room
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Integral thermometer of milk cooler is broken. Provide thermometer to measure interior temperature of cooler ("refrigerator" thermometer).
- 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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04/03/2014 | Routine |
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- boiler room
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Integral thermometer of milk cooler is broken. Provide thermometer to measure interior temperature of cooler ("refrigerator" thermometer).
- 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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10/03/2013 | Routine |
| No violation noted during this evaluation. | 09/28/2012 | Routine |
| No violation noted during this evaluation. | 03/23/2012 | Routine Inspection |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- VOLUNTEERS PASSING OUT PIZZA MUST WASH HANDS BEFORE PUTTING ON GLOVES TO SERVE PIZZA. WASH HANDS FOR 20 SECONDS WITH SOAP AND WARM WATER BEFORE PUTTING ON GLOVES. VOLUNTEERS WERE ALSO SEEN TOUCHING HAIR AND FACES WITH GLOVED HANDS, MAKE SURE GLOVES ARE IMMEDIATELY CHANGED IF ONE ACCIDENTALLY TOUCHES HIS/HER FACE OR HAIR., EMPLOYEES WASHED HANDS IN KITCHEN AND PUT NEW GLOVES ON AN TIME OF INSPECTION, MONITOR.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES MUST WEAR HAT OR HAIR NETS TO FULLY RESTRAIN HAIR.
- 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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09/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/29/2010 | Routine Inspection |
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Locations:
- handsink Hand wash sink(s)
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- HANDSINK LOCATED ON EAST WALL THREE COMPARTMENT SINK LOCATED ON WEST WALL BOTH THE TOWEL AND SOAP DISPENSERS ARE ON THE SIDE OF THE ROOM WHERE THE THREE COMPARTMENT SINK IS THEREFORE, PLEASE MOUNT BOTH DISPENSERS ON THE EAST SIDE IN CLOSE PROXIMITY TO THE HANDSINK OR PROVIDE FREE-STANDING DISPENSERS NEAR THE HANDSINK
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
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09/17/2009 | Routine Inspection |
| No violation noted during this evaluation. | 12/18/2007 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-door cooler(s) PHF
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- see written report = swr
- 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)
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01/09/2007 | |
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