- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no conspicuous thermometers in the two food prep coolers. Thermometers must be easy to see. Place air thermometers in front of shelves in each of these coolers.
- 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)
|
08/11/2014 | Routine |
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed broken light switch for the walk-in cooler. Provide adequate illumination for the walk-in cooler. Repair or replace the lightswitch.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
09/03/2013 | Routine |
- Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED DRAIN FLIES (AKA SEWAGE GNATS) NEAR THE TRASH CAN. THERE ARE DRAIN FLY TRAPS PRESENT AND DID NOT OBSERVE ANY PEST HARBORAGE CONDITIONS. THE PRESENCE OF PESTS MUST BE CONTROLLED. ERADICATE DRAIN FLIES. CONTINUE WORKING WITH THE PEST CONTROL OPERATOR.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
08/19/2012 | Routine |
| No violation noted during this evaluation. | 06/12/2012 | Routine |
| No violation noted during this evaluation. | 06/27/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED 0PPM CHLORINE ON TEST PAPER IN 3-COMPARTMENT SINK. KEEP CONCENTRATION BETWEEN 50-100 PPM CHLORINE FOR PROPER SANITIZING. CORRECTED BY CHANGING THE SANITIZER WATER AT TIME OF INSPECTION. SECOND TEST OBSERVED AT 100PPM CHLORINE.
- 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
|
06/10/2010 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- Observed scoop for mayonaise stored in standing water in the top rail cooler. Store in-use utensils in approved manner as described above.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
12/07/2009 | Routine Inspection |
| No violation noted during this evaluation. | 06/30/2009 | Routine Inspection |
| No violation noted during this evaluation. | 12/16/2008 | Routine Inspection |
| No violation noted during this evaluation. | 06/27/2008 | Routine Inspection |
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