- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Several boxes on floor in North Hall kitchen. Remove.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- kitchen 3-compartment sink faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Water dripping from bottom of 3 compartment sink faucet. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/17/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED BUILD-UP OF BLACKISH MOLD ON INTERIOR SURFACE OF ICE MACHINE WHERE CONDENSATION CAN DRIP ONTO ICE. KEEP ICE MACHINE CLEAN TO PREVENT CONTAMINATION OF ICE. CORRECTED AT INSPECTION BY PERSON IN CHARGE CLEANING ICE MACHINE.
- 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
|
12/12/2014 | Routine |
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Vinyl tile damage in some areas. Repair the flooring.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/15/2014 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- CORRECTED BY ADJUSTING THE DISH MACHINE TO SANITIZE AT 160F SURFACE TEMP.
- 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: Hot Water and Chemical
- Comment:
- CORRECTED BY ADJUSTING THE DISH MACHINE TO SANITIZE AT 160F SURFACE TEMP.
- 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
|
11/20/2013 | 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:
- Repair to provide adequate water temperature according to code.
- Comment:
- THE HEAT SANITIZER DISH MACHINE DID NOT SANITIZE CONSISTENTLY. IT REACHED 160F SURFACE TEMP AND THEN THE RINSE TEMPERATURE FELL ON THE NEXT CYCLE, AND DID NOT REACH PROPER FINAL TEMP. REPAIR TO SANITIZE CONSISTENTLY AT 160F OR HIGHER SURFACE TEMP WITHIN 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
- 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:
- Repair to provide adequate water temperature according to code.
- Comment:
- THE HEAT SANITIZER DISH MACHINE DID NOT SANITIZE CONSISTENTLY. IT REACHED 160F SURFACE TEMP AND THEN THE RINSE TEMPERATURE FELL ON THE NEXT CYCLE, AND DID NOT REACH PROPER FINAL TEMP. REPAIR TO SANITIZE CONSISTENTLY AT 160F OR HIGHER SURFACE TEMP WITHIN 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE 8 DOOR REACH IN COOLER HAS DEBRIS INCLUDING METAL SHARD IN THE DOOR TRACKS. ALSO THE DOOR HANDLES HAVE DEBRIS/RESIDUE. CLEAN AND MAINTAIN. THE LEFT OVEN DOOR HANDLE IS STICKY. CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE 8 DOOR REACH IN COOLER HAS DEBRIS INCLUDING METAL SHARD IN THE DOOR TRACKS. ALSO THE DOOR HANDLES HAVE DEBRIS/RESIDUE. CLEAN AND MAINTAIN. THE LEFT OVEN DOOR HANDLE IS STICKY. CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/08/2013 | Routine |
| No violation noted during this evaluation. | 10/30/2012 | Routine |
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISH MACHINE 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
|
04/25/2012 | Follow-up |
- 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.
- Comment:
- DISH MACHINE IS NOT 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- INVERT CLEAN POTS AND PANS IN DRY STORAGE ROOM. ALSO STORE SINGLE SERVICE CUPS 6 INCHES OFF THE 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
- Outdoor storage surface
- Items:
- Waste receptacle(s)
- Problems:
- Stored over Dirt/soil
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
|
04/18/2012 | Routine Inspection |
- Outdoor storage surface
- Items:
- Waste receptacle(s)
- Problems:
- Stored over Dirt/soil
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
|
10/19/2011 | Routine Inspection |
- 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
- Outdoor storage surface
- Items:
- Waste receptacle(s)
- Problems:
- Stored over Dirt/soil
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- TWO FLOOR TILES ARE MISSING OR DAMAGED UNDER THREE COMPARTMENT SINK. REPAIR
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/27/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM OF CHLORINE DETECTED WITH CHLORINE TEST STRIP IN THE SANITIZE RINSE OF THE DISH MACHINE. IT APPEARS THAT THE SANITIZER PUMP HAS LOST PRIME. 50-100PPM OF CHLORINE MUST BE PRESENT IN THE SANITIZE RINSE TO PROPERLY SANITIZE WARES. SERVICE MACHINE TO DISPENSE SANITIZER AS REQUIRED. USE 3-COMPARTMENT SINK TO SANITIZE WARES UNTIL MACHINE IS SANITIZING PROPERLY. CORRECTED DURING INSPECTION. 50 PPM OF CHLORINE OBSERVED AFTER RUNNING MACHINE CYCLE 6-7 TIMES.
- 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
|
10/06/2010 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- CANNED GOODS Can opener blade
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CAN OPENER BLADE SOILED AND WITH SOME RUST PLEASE KEEP CLEANED AND SANITIZED REGULARLY, DISASSEMBLED, SCRUBBED AND RAN THRU DISHMACHINE TODAY (TESTED 100 PPM CL2)
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
03/30/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Ice machine(s) interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- floor under equipment
- Problems:
- Not clean
- Corrections:
- 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.
|
09/17/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- 1-door refrigerator(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
|
03/31/2009 | Routine Inspection |
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