- Critical: Sanitizing Solutions, Testing
- Comment:
- A copy of a receipt and a picture quat sanitizer test strips in the facility was e-mailed to David Pearson at the Wayne County Health Department. Corrected.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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04/23/2015 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection no quat sanitizer test strips for quat sanitizer. Correct as immediately by providing. A follow up will occur in about 10 days. If a receipt or picture of quat test strips is provided to David Pearson at the Wayne County Health Department a follow up will not have to occur. Dpearson@waynecoutny.com,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
04/21/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- BOTH THE ICE MAKERS WERE CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- 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
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05/01/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Visible pink mold was noticed inside the two ice makers. Empty the ice machine, clean, wash, rinse and sanitize all the food contact and non food contact surfaces. A follow up inspection will be conducted with in 10 days.
- 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
|
04/24/2014 | Routine Inspection |
| No violation noted during this evaluation. | 04/24/2012 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED BY PROVIDING MENU ADVISORIES FOR COOKED TO ORDER EGGS.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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05/06/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE BREAKFAST MENU DOES NOT HAVE ADVISORY FOR EGGS OFFERED COOKED TO ORDER. PROVIDE WITHIN 10 DAYS.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- Altoshaam
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED HOT DOGS HOT HELD AT 118F., CORRECTED B Y REHEATING TO 165F AND HOLDING AT 135F.
- 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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04/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/13/2010 | Routine Inspection |
| No violation noted during this evaluation. | 04/22/2010 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- 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
|
04/07/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/29/2009 | Follow-up |
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