- Critical: Backflow Prevention Device, Wh
- Comment:
- ANOTHER HOSE BIBB VACUUM BREAKER HAS BEEN INSTALLED ON THE LEG OF THE "Y" THAT SERVES THE OPEN-ENDED HOSE. THE VIOLATION IS CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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02/26/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Locations:
- in the Kitchen Area
- Comment:
- THE KITCHEN UTILITY SINK HAS A VALVED "Y" ON THE FAUCET. RELOCATE THE EXISTING BRASS HOSE BIBB VACUUM BREAKER ABOVE IT, OR INSTALL A NEW ONE ON THE LEG OF THE "Y" FOR THE OPEN-ENDED HOSE. CORRECT THIS IN 10 DAYS OR LESS. A PHOTOGRAPH OF THIS CAN BE E-MAILED TO ME TO SERVE AS ADEQUATE PROOF OF CORRECTION.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Good Repair and Proper Adjustm
- Locations:
- in the Kitchen Area
- Comment:
- THE "EMERSON" MICROWAVE OVEN HAS ITS DOOR HANDLE MISSING. REPLACE THE HANDLE.
- 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.
- Temperature Measuring Devices
- Locations:
- Dining area
- Comment:
- THE SMALL DAIRY REACH-IN COOLER ON THE DINING AREA COUNTER DOES NOT HAVE AN AMBIENT AIR THERMOMETER. INSTALL ONE FOR THIS COOLER.
- 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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02/13/2015 | Routine |
- Critical: Person in Charge
- Items:
- Person-in-charge
- Locations:
- food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Person in charge not ensuring that sanitizer concentration levels, food reheat and holding temps are monitored. Food employee not trained in food safety as it applies to the job at this facility in areas of hand washing and above noted monitoring. Ensure that all employees are educated on all aspects of food safety concerning their individual functions. Employee stated that she only works one day per week in kitchen, so training was not conducted. The food code applies to all employees regardless of amount of time spent in food prep/serving areas., Corrected by educating employee at time of inspection by PIC and WCHD inspector and instructing employee to monitor sanitizer levels and food temperatures.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Self serve area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- cream cheese was at 62f, held sitting on top of cold packs. Cold holding must be effective and hold food at or below 41f. Corrected by disposing of the cream cheese and holding under refrigeration.
- 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- Employee interview: The food employee on duty at time of inspection has not been informed of requirement to report illness symptoms, if experienced by employee, that are transmissible through food handling (such as contagious vomiting, diarrhea, sore throat with fever). Also not informed to remain away from the facility for at least 24 hours free of symptoms or physician release to return to work., Corrected at inspection by educating employee on requirements. Ensure that all employees are informed.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Hang dry the mop over the mop sink.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- food prep area
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- 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.
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08/26/2014 | Routine |
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