- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- 1 door cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Bottom of door gasket is cracked (opening side). Replace gasket.
- 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.
|
11/26/2014 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- 2-compartment sink(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Volunteer washed dishes in 2 compartment sink, and did not sanitize. Dishes must be washed, rinsed, and sanitized in 3 compartment sink or ran through hot water sanitizing dishmachine. See handouts given., Dishes ran through dish machine. VIOLATION CORRECTED DURING INSPECTION.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
11/04/2013 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND WASHING SIGNS IN MEN'S AND WOMAN'S RESTROOM'S THAT KITCHEN STAFF(VOLUNTEERS) USE. PROVIDE HAND WASHING SIGNS TO THESE BATHROOM HAND SINKS. CORRECT IMMEDIATELY
- 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.
|
12/03/2012 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- can opener BLADE(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- SOILED CAN OPENER BLADE PLEASE KEEP CLEAN TO HELP PREVENT CONTAMINATION OF FOOD WHEN OPENING CAN(S), PIC DISASSEMBLED AND RAN THRU HI-TEMP DISHMACHINE
- 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.
|
12/05/2011 | Routine Inspection |
- Critical:
- Comment:
- The refrigerator was at 38 f and there was no phf stored in the cooler. The temperature was lowered. Violation had been 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)
- Critical: Hot and cold holding
- Comment:
- The refrigerator was at 38 f and there was no phf stored in the cooler. The temperature was lowered. Violation had been 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)
|
12/21/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The single door Kenmore refrigerator was at 44.5f and the homogenized vitamin D milk was at 43.9. As per the operator it was stored couple hours ago. Did not notice any other potentially hazardous food . If any phf is in this cooler for more than 4 hours and above 41f. Discard those items. PHF shall be stored under 41f. If phf is stored in the temperature danger zone (41f-135f) for more than 4 hours toxin production or bacterial growth may occur. A follow up inspection will be conducted with 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)
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The single door Kenmore refrigerator was at 44.5f and the homogenized vitamin D milk was at 43.9. As per the operator it was stored couple hours ago. Did not notice any other potentially hazardous food . If any phf is in this cooler for more than 4 hours and above 41f. Discard those items. PHF shall be stored under 41f. If phf is stored in the temperature danger zone (41f-135f) for more than 4 hours toxin production or bacterial growth may occur. A follow up inspection will be conducted with 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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The single door Kenmore refrigerator was at 44.5f and the homogenized vitamin D milk was at 43.9. As per the operator it was stored couple hours ago. Did not notice any other potentially hazardous food . If any phf is in this cooler for more than 4 hours and above 41f. Discard those items. PHF shall be stored under 41f. If phf is stored in the temperature danger zone (41f-135f) for more than 4 hours toxin production or bacterial growth may occur. A follow up inspection will be conducted with 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)
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- The hot water supply to the hand was sink was shut down. Hand wash sink shall be supplied with hot water. Repair the faucet.
- 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.
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- The hot water supply to the hand was sink was shut down. Hand wash sink shall be supplied with hot water. Repair the faucet.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- The hot water supply to the hand was sink was shut down. Hand wash sink shall be supplied with hot water. Repair the faucet.
- 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.
|
12/10/2010 | Routine Inspection |
| No violation noted during this evaluation. | 12/17/2009 | Routine Inspection |
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap at the hand wash station located by the side of the refrigerator.
- 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)
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap at the hand wash station located by the side of the refrigerator.
- 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)
|
06/04/2009 | Routine Inspection |
| No violation noted during this evaluation. | 12/09/2008 | Routine Inspection |
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