- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed at time of inspection employees preparing food without hats/hair restraints. Correct by providing, correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
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03/04/2015 | Routine |
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE EXTERIOR OF THE NACHO CHEESE DISPENSER IS UNCLEAN. ALL EQUIPMENT SHALL BE IN A CLEAN STATE. CLEAN NACHO CHEESE DISPENSER EXTERIOR DAILY AND INCREASE IN CLEANING FREQUENCY OF MACHINE IMMEDIATELY.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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09/08/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The sanitizer was at more than 200ppm concentration. Too much chlorine is toxic. Maintain around 100 ppm concentration. More water was added and brought down the concentration to 100 ppm. Violation was corrected at the time of inspection.
- 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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03/10/2014 | Routine Inspection |
| No violation noted during this evaluation. | 09/17/2013 | Routine Inspection |
| No violation noted during this evaluation. | 09/25/2012 | Routine |
| No violation noted during this evaluation. | 08/31/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/21/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/01/2009 | Follow-up |
| No violation noted during this evaluation. | 09/17/2009 | Routine Inspection |
| No violation noted during this evaluation. | 09/11/2008 | Routine Inspection |
- Critical: Eating, drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Ready-to-Eat Food, Dating
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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09/27/2007 | |
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