| No violation noted during this evaluation. | 05/26/2015 | Routine |
- 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 SANITIZING HOT WATER BELOW 160 *F ON DISHWARE AT DISH WASHING MACHINE. WHEN USING HOT WATER AS A SANITIZER THE SURFACE TEMPERATURE MUST REACH 160*F TO PROPERLY SANITIZE DISHES. STAFF IS NOW USING CHLORINE SANITIZING SOLUTION AT 50 PPM FOR DISHWARE INSIDE 3 COMPARTMENT SINK FOR 7-10 SECS. PER LOAD. CORRECTED.
- 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
|
11/13/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- dish machine(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- DISH WASH MACHINE NEEDS TO BE HOOKED UP PROPERLY TO RELEASE SANITIZER. EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. CONTINUE SANITIZING AT 3 COMPARTMENT SINK AFTER THE WASHING AND RINSING IS COMPLETE ON DISH WASH MACHINE. VERIFY COMPLIANCE AT NEXT INSPECTION.
- 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.
|
05/14/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- dish machine(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- DISH MACHINE IS NOT FUNCTIONING. A PART IS ON ORDER. THE DISH MACHINE IS CURRENTLY USED TO WASH AND RINSE, THREE COMPARTMENT SINK FINISHES THE PROCESS WITH SANITIZING. UNTIL MACHINE IS REPAIRED CONTINUE WITH THE ABOVE PROCEDURE.
- 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.
|
11/12/2013 | Routine |
| No violation noted during this evaluation. | 05/31/2013 | Routine |
| No violation noted during this evaluation. | 12/05/2012 | Routine |
| No violation noted during this evaluation. | 12/15/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- BLACK AND WHITE COOLERS HAVE BEEN REMOVED. MILK AND BEVERAGES ARE PUT OUT IN SMALL QUANTITIES FOR EACH LUNCH PERIOD.
- 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: Package Integrity
- Comment:
- DENTED CANS ARE REMOVED, SET ASIDE FOR RETURN TO SUPPLIER.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Clean Sight/Touch-No Accum/Enc
- Comment:
- DRIP PAN OF RANGE HAS BEEN CLEANED. FAN GUARDS HAVE BEEN CLEANED.
- 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
- Good Repair and Proper Adjustm
- Comment:
- DOOR HANDLE HAS BEEN INSTALLED ON CABINET. WALK-IN FREEZER HAS BEEN REPAIRED. 2 DOOR FREEZER IS IN PROCESS IF 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.
|
12/14/2010 | 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:
- THE BLACK & WHITE COOLER ON THE COUNTER FACING THE DINING AREA IS AT 55 - 57 DEGREES. THE BLACK & WHITE COOLER FACING THE HALL IS AT 47 - 49 DEGREES. MILK IS AT 46 - 48 DEGREES. REPAIR THE COOLERS OR REPLACE THE COOLERS. USE TIME AS A CONTROL UNTIL COOLERS ARE PROVIDED THAT WILL HOLD THE MILK AT 41 DEGREES OR LESS. MILK CAN BE HELD OUT OF TEMP. FOR UP TO 4 HOURS, MUST BE DISCARDED NOT RETURNED TO PROPER 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: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- IN THE STORE ROOM ARE 5 CANS WITH DENTS (1 SLICED RIPE OLIVES, 1 MUSHROOM PIECES & STEMS, 2 PRIMO GUSTO MARINARA SAUCE, 1 FRUIT MIX). CANS WITH SEAM DENTS OR BULGES ARE NOT AN APPROVED SOURCE ESPECIALLY FOR AN "AT RISK" POPULATION. DISCARD THE CANS OR RETURN THEM TO SUPPLIER FOR CREDIT.,
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE 6 BURNER RANGE DRIP PAN. CLEAN THE FAN GUARDS ON THE 3 DOOR COOLER.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) REPAIR OR REPLACE THE 2 DOOR CONTINENTAL FREEZER - - -ELIMINATE EXPOSED WIRES & FANS, PROVIDE A TEMPERATURE MEASURING DEVICE. 2) THE WALK-IN FREEZER UNIT IS ICED-UP. REPAIR THE FREEZER AND REMOVE ICE. MOVE BOXES AWAY FROM THE UNIT. 3) REPLACE THE DOOR HANDLE ON THE CABINET DOOR NEAR THE SMALLER SERVICE LINE.,
- 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.
|
11/15/2010 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-door reach-in cooler
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE CONDENSATE DRAIN FROM THE 3 DOOR COOLER HAS BEEN REPAIRED WITH GREEN GARDEN HOSE. REPLACE THE GARDEN HOSE WITH FOOD GRADE HOSE OR VINYL TUBING.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE METAL RACK PANS ARE STORED ON.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REMOVE ICE FROM LIGHT SHIELD IN WALK-IN FREEZER. ELIMINATE CONDENSATE ACCUMULATING IN LIGHT FIXTURE.
- 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.
|
11/10/2009 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE DISHMACHINE IS NOT SANITIZING PROPERLY. ALTHOUGH THE TEMPERATURE GAUGE FOR THE RINSE REACHES 190 DEGREES, AT PLATE LEVEL THE MAXIMUM TEMPERATURE READ 152.6 DEGREES FARENHEIT. THE CONVEYOR APPEARS TO BE MOVING TOO RAPIDLY AND ITEMS RUN THROUGH THE MACHINE TOO QUICKLY.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE DISHMACHINE IS NOT SANITIZING PROPERLY. ALTHOUGH THE TEMPERATURE GAUGE FOR THE RINSE REACHES 190 DEGREES, AT PLATE LEVEL THE MAXIMUM TEMPERATURE READ 152.6 DEGREES FARENHEIT. THE CONVEYOR APPEARS TO BE MOVING TOO RAPIDLY AND ITEMS RUN THROUGH THE MACHINE TOO QUICKLY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- IN THE WALK-IN FREEZER ICE AND WATER IS ACCUMULATING IN THE LIGHT SHIELD, AND ICE IS BUILDING UP ON THE FLOOR. IN THE WALK-IN COOLER THE METAL FLOOR HAS HOLES IN IT. BOTH UNITS REQUIRE 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- IN THE WALK-IN FREEZER ICE AND WATER IS ACCUMULATING IN THE LIGHT SHIELD, AND ICE IS BUILDING UP ON THE FLOOR. IN THE WALK-IN COOLER THE METAL FLOOR HAS HOLES IN IT. BOTH UNITS REQUIRE 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.
|
11/05/2008 | Routine Inspection |
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen range burner drip pan
- 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.
- Warewasher, Operating Instruct
- Items:
- Warewashing machine and components
- Locations:
- kitchen Dish machine
- Problems:
- Not operated in accordance with manufacturer's specifications
- Corrections:
- Operate in accordance with manufacturer specifications.
- Comment:
- THE HOBART WAREWASHER DOES NOT MAINTAIN PROPER RINSE TEMPERATURES WHEN IT IS IDLE FOR A WHILE. RUN A LEAST 2 EMPTY RACKS THROUGH THE MACHINE AFTER MOTOR IS ACTIVATED TO BOOST THE WATER TEMPERATURE TO ADEQUATE SANITIZING LEVELS (RINSE GAUGE MUST REACH 180 DEGREES). COMPLETE REPAIRS ON MACHINE WHEN PARTS ARE RECEIVED AND TIME THE CONVEYOR SPEED PROPERLY>
- General violation description:
- 4-501.15 - (A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (B) A WAREWASHING machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
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11/06/2007 | |
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