- Critical: Compliance with Food Law
- Comment:
- CORRECTED: OWNER STATED THAT ROLLS ARE PLACED INTO GARBAGE-TYPE BAGS AT THE BAKERY UPON PURCHASE, AND ARE IMMEDIATELY PLACED INTO FOOD STORAGE BAGS UPON ARRIVAL AT RESTAURANT. SHE STATED THAT SHE WOULD SEND STAFF TO BAKERY WITH FOOD STORAGE BAGS FOR PICK-UP OF ROLLS.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: MEASURED DICED TOMATOES IN DRAWER AT 40F, AND SLICED TOMATOES IN TOP OF PREP COOLER AT 43F. 43F IS WITHIN 2 DEGREES OF 41F, WITHIN THE MARGIN OF ERROR OF THERMOMETER. VIOLATION CONSIDERED 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)
|
02/16/2015 | Follow-up |
- Critical: Compliance with Food Law
- Items:
- Food source(s)
- Problems:
- Do not comply with law
- Comment:
- OBSERVED BREAD ROLLS BEING STORED IN A GARBAGE BAG ON DRY GOODS SHELF. WHEN QUESTIONED, STAFF STATED THAT ROLLS ARE PACKAGED IN GARBAGE BAGS BY THE BAKERY THAT THEY ARE PURCHASED FROM, AND THAT RESTAURANT STAFF REPACKAGE ROLLS INTO FOOD-SAFE STORAGE BAGS WHEN RECEIVED. OBSERVED STAFF REPACKAGING ROLLS, AND ROLLS FROM A PREVIOUS DELIVERY PACKAGED IN FOOD STORAGE BAGS. STAFF STATED THAT THEY WOULD CONTACT BAKERY TO REQUEST SAFE PACKAGING OF FUTURE ROLL DELIVERIES. PURCHASE FOODS ONLY FROM SOURCES THAT COMPLY WITH LAW. FOOD STORAGE CONTAINERS MUST BE USED BY SUPPLIER IN ORDER TO PREVENT CHEMICALS, FRAGRANCES, OR OTHER TOXINS FROM CONTAMINATING ROLLS.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) MEASURED SLICED TOMATOES IN TOP OF SALAD COOLER ON COOK LINE AT 54F. STAFF STATED THAT THESE TOMATOES WERE TAKEN FROM A BIN IN REACH-IN COOLER. THE TOMATOES IN THAT COOLER MEASURED BELOW 41F AND WERE DATE-MARKED WITH 1/25 AS PREPARATION DATE. 2) MEASURED DICED TOMATOES IN REFRIGERATED DRAWER BY DISH AREA TO BE 47F. STAFF STATED THAT THEY WERE CUT YESTERDAY. STAFF STATED THAT BOTH CONTAINERS OF TOMATOES WILL BE USED OR DISCARDED TODAY, AND THAT TEMPERATURE OF COOLING UNIT WILL BE CHECKED. REPAIR UNIT SO THAT TOMATOES AND OTHER POTENTIALLY HAZARDOUS FOODS ARE KEPT BELOW 41F. MONITOR TEMPERATURES FREQUENTLY TO PREVENT FOOD BORNE ILLNESS FROM BACTERIAL GROWTH.
- 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)
|
01/26/2015 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Under cabinet(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Inside walls of open cabinet storing CO2 is greasy. Clean/paint.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/24/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- walk-in cooler(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gasket broken on reach-in cooler in back room. Replace.
- 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.
|
01/29/2014 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Kitchen employee removed gloves before rolling a wrap closed. Gloves should be worn while handling any ready-to-eat foods., Spoke with employee regarding bare-hand contact
- General violation description:
- 3-301.11 - employee washed hands and donned gloves. VIOLATION CORRECTED DURING INSPECTION.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals, Equipment components seals
- Locations:
- reach-in cooler, walk-in cooler(s)
- Problems:
- Broken, Broken
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Gaskets are broken on 3 door reach in cooler doors, walk-in cooler door, and reach in freezer door. Replace.
- 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.
|
07/17/2013 | Routine |
| No violation noted during this evaluation. | 01/17/2013 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES 49F MAIN LINE COOLER., THIS WAS CORRECTED BY PLACING IN LOWER UNIT 41F.
- 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)
- Floors/Walls,/Ceilings, Utilit
- Items:
- Utility service line(s)
- Problems:
- Unnecessarily exposed
- Corrections:
- Remove and relocate into wall so not exposed.
- General violation description:
- 6-201.12 - (A) Utility service lines and pipes may not be unnecessarily exposed. (B) Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. (C) Exposed horizontal utility service lines and pipes may not be installed on the floor.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CURRENTLY IN REAR PREPARATION AREA CARD BOARD IS USED FOR CEILING TILES ALSO ONE CEILING TILE IS MISSING. RE-PAINT CINDER BLOCK WALLS IN REAR PREPARATION AREA.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
08/01/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- BEVERAGE DISPENSER CLEAN.
- 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
|
01/25/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BEVERAGE DISPENSER BEHIND BAR CURRENTLY SOILED. THIS IS A REPEAT CRITICAL VIOLATION. CORRECT WITH IN 10 DAYS A FOLLOW-UP INSPECTION WILL OCCUR TO ENSURE COMPLIANCE. RISK CONTROL PLAN GIVEN.,
- 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
- Floors/Walls,/Ceilings, Utilit
- Items:
- Utility service line(s)
- Problems:
- Unnecessarily exposed
- Corrections:
- Remove and relocate into wall so not exposed.
- General violation description:
- 6-201.12 - (A) Utility service lines and pipes may not be unnecessarily exposed. (B) Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. (C) Exposed horizontal utility service lines and pipes may not be installed on the floor.
|
01/17/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE AND BEVERAGE DISPENSER NOZZLE ARE CLEAN.
- 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
- Critical: Separation, Packaging, & Segre
- Comment:
- NO CROSS CONTAMINATION OBSERVED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
08/05/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE AND BEVERAGE DISPENSER SOILED. KEEP CLEAN,
- 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
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW CHICKEN, RAW BEEF AND SOUPS WERE STORED ON SAME SHELF.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CURRENTLY FLOORS, WALLS AND CEILINGS HAVE LARGE ACCUMULATIONS OF GREASE, DUST FOOD DEBRIS AND DIRT. SEE.. DOORWAYS, UNDER EQUIPMENT, UNDER THREE COMPARTMENT SINK IN KITCHEN AND BAR. PLEASE CLEAN AND MAINTAIN.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- WALLS IN KITCHEN UNDER THREE COMPARTMENT SINK IS DAMAGED.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Floors/Walls,/Ceilings, Utilit
- Items:
- Utility service line(s)
- Problems:
- Unnecessarily exposed
- Corrections:
- Remove and relocate into wall so not exposed.
- Comment:
- ELECTRIC BOXES EXTENDING OUT OF WALL. FIRE SUPPRESSION LINES RUN ALONG CEILING IN KITCHEN.
- General violation description:
- 6-201.12 - (A) Utility service lines and pipes may not be unnecessarily exposed. (B) Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. (C) Exposed horizontal utility service lines and pipes may not be installed on the floor.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store in protected manner.
- Comment:
- CONTAINERS OF VEGETABLES STORED ON FLOOR OF REACH IN COOLER.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- INTERIOR OF REACH IN COOLER DAMAGED. 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.
- Junctures, Coved/Enclosed/Seal
- Items:
- Floor(s)
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- COVING MISSING IN KITCHEN AND IN STORAGE ROOM.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Lighting, Intensity
- Items:
- Lighting intensity at 30 inches above the floor
- Problems:
- Less than 20 foot candles
- Corrections:
- Provide as required
- Comment:
- LARGE REACH IN COOLER HAS DIM LIGHT. PROVIDE MORE LIGHT.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting Properly designed and installed air curtains
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- GAP ALONG BOTTOM OF REAR DOOR. PROVIDE SWEEP.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Wall and Ceiling Coverings
- Items:
- Brick(s)/cement block(s)
- Problems:
- Not sealed to be
- Corrections:
- Seal to smooth, durable, non-absorbent, easily cleanable, light in color.
- Comment:
- REAR ROOM HAS UNSEALED BLOCK. REPAIR.
- General violation description:
- 6-201.16 - (A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE. (B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface.
|
07/26/2011 | Routine Inspection |
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The non food contact surfaces of the freezer units in the back room are soiled. Clean them when they get soiled. A the time of inspection they were cleaned and the violation was corrected.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The oil is settling on the walls. Make sure the hood is working properly. To prevent the fire accidents clean the walls.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The non food contact surfaces of the freezer units in the back room are soiled. Clean them when they get soiled. A the time of inspection they were cleaned and the violation was corrected.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The oil is settling on the walls. Make sure the hood is working properly. To prevent the fire accidents clean the walls.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The non food contact surfaces of the freezer units in the back room are soiled. Clean them when they get soiled. A the time of inspection they were cleaned and the violation was corrected.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The oil is settling on the walls. Make sure the hood is working properly. To prevent the fire accidents clean the walls.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
|
01/11/2011 | Routine Inspection |
- Critical:
- Comment:
- NOTICED ABOUT 50 PPM OF CONCENTRATION. THE SANITIZER CARRYING TUBE WAS REPLACED AND THE VIOLATION HAD BEEN CORRECTED.
- 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
- Critical:
- Comment:
- NOTICED ABOUT 50 PPM OF CONCENTRATION. THE SANITIZER CARRYING TUBE WAS REPLACED AND THE VIOLATION HAD BEEN CORRECTED.
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- NOTICED ABOUT 50 PPM OF CONCENTRATION. THE SANITIZER CARRYING TUBE WAS REPLACED AND THE VIOLATION HAD BEEN CORRECTED.
- 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
|
07/21/2010 | Follow-up |
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Did not detect any chlorine concentration. Get it repaired. Make sure the dishes are sanitized in the 3 compartment sink until the machine works properly.,
- 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
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Did not detect any chlorine concentration. Get it repaired. Make sure the dishes are sanitized in the 3 compartment sink until the machine works properly.,
- 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
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Did not detect any chlorine concentration. Get it repaired. Make sure the dishes are sanitized in the 3 compartment sink until the machine works properly.,
- 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
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Did not detect any chlorine concentration. Get it repaired. Make sure the dishes are sanitized in the 3 compartment sink until the machine works properly.,
- 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
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Did not detect any chlorine concentration. Get it repaired. Make sure the dishes are sanitized in the 3 compartment sink until the machine works properly.,
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Did not detect any chlorine concentration. Get it repaired. Make sure the dishes are sanitized in the 3 compartment sink until the machine works properly.,
- 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
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07/15/2010 | Routine Inspection |
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled, wet wiping cloths were stored on the counter. Store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. Store them in a sanitizer bucket after use. Violation was corrected at the time of inspection.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled, wet wiping cloths were stored on the counter. Store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. Store them in a sanitizer bucket after use. Violation was corrected at the time of inspection.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled, wet wiping cloths were stored on the counter. Store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. Store them in a sanitizer bucket after use. Violation was corrected at the time of inspection.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled, wet wiping cloths were stored on the counter. Store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. Store them in a sanitizer bucket after use. Violation was corrected at the time of inspection.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled, wet wiping cloths were stored on the counter. Store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. Store them in a sanitizer bucket after use. Violation was corrected at the time of inspection.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled, wet wiping cloths were stored on the counter. Store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. Store them in a sanitizer bucket after use. Violation was corrected at the time of inspection.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled, wet wiping cloths were stored on the counter. Store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. Store them in a sanitizer bucket after use. Violation was corrected at the time of inspection.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled, wet wiping cloths were stored on the counter. Store them in a sanitizer bucket. Soiled, wet wiping cloths provide breeding grounds for bacteria. Store them in a sanitizer bucket after use. Violation was corrected at the time of inspection.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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01/21/2010 | Routine Inspection |
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