- Good Repair and Calibration
- Items:
- Air/water thermometer(s)
- Problems:
- Not accurate To plus or minus 3 degrees f
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed thermometer on Crescore warmer not working. Fix thermometer on unit or provide working thermometer in this hot holding unit. Thermometers must be calibrated. Correct immediately
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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03/16/2015 | Routine |
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- DUMPSTER HAS NO TOP LID. DUMPSTER LIDS/DOORS MUST BE CLOSED TIGHTLY. KEEP CLOSED BY REPAIRING LIDS OR REPLACE. FOLLOW UP AT NEXT ROUTINE INSPECTION.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
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09/11/2014 | Routine |
| No violation noted during this evaluation. | 03/21/2014 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- HAND WASH SINK WATER TEMPERATURE IS ABOVE 100F. CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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11/08/2013 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEE SINK DOES NOT REACH HOT WATER TEMPERATURE OF A T LEAST 100 F. IT IS AT 68 F. A HAND WASH SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F. PROVIDE HOT WATER. FOLLOW UP IN 10 DAYS. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Runs for less than 15 seconds without need for reactivation Metering faucet
- Corrections:
- Repair/replace so that it runs for at least 15 seconds without need to reactivate.
- Comment:
- A METERING FAUCET THAT SHUTS OFF IN 5 SECONDS. A METERING FAUCET SHALL PROVIDE A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE. PROVIDE AT LEAST 15 SECONDS OF NON STOP WATER. VERIFY BY NEXT ROUTINE INSPECTION.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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09/18/2013 | Routine |
| No violation noted during this evaluation. | 01/29/2013 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics sanitizer
- Locations:
- kitchen Working Container(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Keep ALL working containers of chemical solutions (including sanitizer) properly labled with the common name of the solution that they contain. This practice will help minimize the chance of accidental product misuse by staff., The Person in Charge labled the sanitizer bottle(s) at the time of todays Routine Inspection. Good Compliance. Simply keep up this important safety practice well into the future.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
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10/02/2012 | Routine |
| No violation noted during this evaluation. | 04/03/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/04/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/29/2010 | Routine Inspection |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Locations:
- Storage cabinet
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- DENTED CANS WERE NOT SEPERATED FROM INTACT ONES BUT GOT SEPERATED DURING THE VISIT TO BE DISCARDED. VIOLATION CORRECTED.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
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09/16/2009 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- kitchen ceiling vents
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OUTLET VENTS ONLY.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- hand wash sink(s) Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDED DURING THE VISIT. VIOLATION CORRECTED.
- 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)
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09/23/2008 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- chest cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- AMBIENT TEMPERATURE IS 50 F. REPAIR TO BRING < 41 F AMBIENT TEMPERATURE.
- 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.
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09/28/2007 | |
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