- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows for contamination
- Corrections:
- Remove to prevent contamination.
- Comment:
- OBSERVED WET MOP LEANING AGAINST THE MOP SINK WALL. AFTER USE, MOPS SHALL BE HANGED TO ALLOW THEM TO AIR DRY. PIC HUNG UP MOP DURING INSPECTION. CORRECTED.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Litter/debris
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED PLASTIC BAGS AND CARDBOARD AROUND THE BASE OF DUMPSTER. PREMISES SHALL BE FREE OF LITTER. PICK UP TRASH AROUND THE DUMPSTER. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
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04/13/2015 | Routine |
| No violation noted during this evaluation. | 04/16/2014 | Routine |
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Front Counter
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Keep from parking the speed cart directly in front of the hand wash sink located behind the Front Service Counter. This will keep this hand wash sink fully accessible for ease of staff use.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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04/26/2012 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Repair / replace the broken handle to the hand wash sink paper towel dispenser. This handle should be spring loaded & therefore always return to the 'UP' position between each use. Simply repair handle for full compliance,
- 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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04/25/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/03/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- AT ABOUT 10:00 A.M., TURKEY AND CHICKEN SANDWICHES WERE FOUND AT 122 AND 100 DEGREES F RESPECTIVELY, IN A CVAP HOT HOLDING UNIT. THE OPERATOR SAID THE SANDWICHES WERE PREPARED COLD AT ABOUT 9:00 A.M. AND THEN REHEATED IN THIS UNIT FOR HOT HOLDING. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE KEPT AT 135 DEGREES F OR HIGHER. THE OPERATOR REHEATED THE SANDWICHES IN AN OVEN (SETTING AT APPROXIMATELY 300 DEGREES F) FOR 10 MINUTES AND RETURNED THE SANDWICHES TO THE CVAP HOLDER. TEMPERATURE CHECKS OF THE SANDWICHES GAVE READINGS OF 140.8 AND 138.7 AFTER BEING IN THE HOLDER FOR ABOUT 1/2 HOUR - 45 MINUTES. THEREFORE, THE VIOLATION WAS CONSIDERED CORRECTED IMMEDIATELY. COMMENTS: ENSURE THAT SANDWICHES ARE REHEATED IN A UNIT CAPABLE OF RAPIDLY HEATING THE PRODUCT TO 165 DEGREES F WITHIN 2 HOURS FROM PREPARATION. HOT HOLDING EQUIPMENT IS GENERALLY NOT SUITABLE FOR RAPIDLY REHEATING POTENTIALLY HAZARDOUS FOODS.
- 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)
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10/13/2009 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE HOT WATER TEMPERATURE MEASURED AT THE HAND SINKS IN THE MALE AND FEMALE RESTROOMS WAS 83.3 AND 84.5 DEGREES F EACH. A HAND SINK SHOULD HAVE THE CAPABILITY TO DISPENSE HOT WATER AT A TEMPERATURE OF AT LEAST 100 DEGREES F. REPAIR/ MAKE ADJUSTMENTS TO THESE HAND SINKS OR TO THE HEATING SOURCE TO ENSURE THAT THEY WILL DISPENSE HOT WATER AT A TEMPERATURE OF AT LEAST 100 DEGREES F. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. , ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/04/2009 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A WATER LEAK WAS DETECTED FROM THE ATMOSPHERIC VACUUM BREAKER ON THE DISH MACHINE CLEAN WATER INLET. A PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE THIS ATMOSPHERIC VACUUM BREAKER TO ENSURE THAT THE CLEAN WATER SUPPLY IS PROTECTED FROM THE POTENTIAL OF BACK FLOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO CHECK THE STATUS OF THIS REPAIR. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A WATER LEAK WAS DETECTED FROM THE ATMOSPHERIC VACUUM BREAKER ON THE DISH MACHINE CLEAN WATER INLET. A PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE THIS ATMOSPHERIC VACUUM BREAKER TO ENSURE THAT THE CLEAN WATER SUPPLY IS PROTECTED FROM THE POTENTIAL OF BACK FLOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO CHECK THE STATUS OF THIS REPAIR. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- AT THE TIME OF TODAY'S INSPECTION THE CONCENTRATION OF CHLORINE SANITIZER DISPENSED BY THE DISH MACHINE WAS LESS THAN 10 PPM. A CHLORINE SANITIZER SHALL HAVE A CONCENTRATION BETWEEN 50 - 100 PPM. REPAIR THIS MACHINE SO THAT IT DISPENSES CHLORINE SANITIZER BETWEEN 50 - 100 PPM. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT THE DISH MACHINE IS DISPENSING THE CORRECT AMOUNT OF SANITIZER. COMMENTS: IN THE INTERIM, ENSURE THAT ALL DISHES ARE SANITIZED IN THE SANITIZE COMPARTMENT OF THE 3 COMPARTMENT SINK. IF USING THE QUATERNARY AMMONIUM SANITIZER OBSERVED ON SITE, ENSURE THAT IT IS PREPARED AT THE CORRECT CONCENTRATION OF 200 PPM BEFORE USE. ,
- 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:
- AT THE TIME OF TODAY'S INSPECTION THE CONCENTRATION OF CHLORINE SANITIZER DISPENSED BY THE DISH MACHINE WAS LESS THAN 10 PPM. A CHLORINE SANITIZER SHALL HAVE A CONCENTRATION BETWEEN 50 - 100 PPM. REPAIR THIS MACHINE SO THAT IT DISPENSES CHLORINE SANITIZER BETWEEN 50 - 100 PPM. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT THE DISH MACHINE IS DISPENSING THE CORRECT AMOUNT OF SANITIZER. COMMENTS: IN THE INTERIM, ENSURE THAT ALL DISHES ARE SANITIZED IN THE SANITIZE COMPARTMENT OF THE 3 COMPARTMENT SINK. IF USING THE QUATERNARY AMMONIUM SANITIZER OBSERVED ON SITE, ENSURE THAT IT IS PREPARED AT THE CORRECT CONCENTRATION OF 200 PPM BEFORE USE. ,
- 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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12/01/2008 | Routine Inspection |
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