- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chemical sanitizing dishmachine is sanitizing at approximately 0 ppm chlorine. Chlorine sanitizer should be from 50 ppm to 100 ppm. Repair machine. This is a Priority Violation (P). Until machine is repaired, all dishes must be manually cleaned and sanitized using the 3 compartment sink., Three (3) compartment sink has been filled and tested. REPAIR machine. VIOLATION 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
|
06/01/2015 | Routine |
| No violation noted during this evaluation. | 11/14/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Sanitizer level at 50 ppm chlorine. VIOLATION 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
|
06/05/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chemical sanitizing dishmachine is sanitizing at approximately 0 ppm chlorine. Chlorine sanitizer should be from 50 ppm to 100 ppm. Repair machine., This is a Priority Violation (P). WCHD will return within 10 days to ensure this violation is corrected. Until machine is repaired, all dishes must be manually cleaned and sanitized using the 3 compartment sink.,
- 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
|
05/15/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- can opener(s) Can opener blade
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Can opener blade has groove along edge that will eventually cause metal to shear off into cans being opened. Replace blade.
- 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.
|
11/26/2013 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- kitchen cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gaskets broken on salad cooler (re purposed milk cooler). Replace gaskets on both swinging doors.
- 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.
|
06/04/2013 | Routine Inspection |
| No violation noted during this evaluation. | 12/05/2012 | Routine |
| No violation noted during this evaluation. | 12/05/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/17/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM OF CHLORINE DETECTED IN THE SANITIZING RINSE OF THE DISH MACHINE. THE SANITIZER BUCKET OBSERVED EMPTY. 50-100 PPM OF CHLORINE ARE REQUIRED TO SANITIZE PROPERLY. CHANGE SANITIZER BUCKET AND PRIME SANITIZER PUMP. PROVIDE 50-100 PPM OF CHLORINE. CORRECTED DURING INSPECTION BY CHANGING THE SANITIZER BUCKET FOR A FRESH ONE AND PRIMING THE SANITIZER PUMP. 100 PPM OF CHLORINE DETECTED.
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- USE THE SANITIZER TEST STRIPS FREQUENTLY (EX: DAILY) TO ENSURE THAT THE DISH MACHINE IS DISPENSING AT LEAST 50-100PPM OF CHLORINE SANITIZER.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Warewasher, Sanitizer Indicato
- Items:
- Chemical sanitizer level indicator
- Problems:
- Not provided At hand sink
- Corrections:
- Provide.
- Comment:
- NO LOW/NO SANITIZER ALARM OBSERVED AT DISH MACHINE. EITHER AND AUDIBLE OR VISUAL ALARM MUST BE PRESENT TO ALERT EMPLOYEES OF THE ABSENCE OF SANITIZER. INSTALL ALARM.
- General violation description:
- 4-204.117 - A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS
|
12/03/2009 | Routine Inspection |
| No violation noted during this evaluation. | 11/17/2008 | Routine Inspection |
- Handwashing Facility
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- The kitchen Hand Wash sink MUST be kept accessible for easy use of staff. Do not store carts in front of this hand wash sink.
- 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)
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Clean and keep cleaner the interior bottom surface of the reach in milk cooler. Clean spills often to minimize any objectionable odors.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/16/2008 | Routine Inspection |
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