- Critical: Mechanical Warewashing Equipme
- Comment:
- Observed dishmchine with out of order sign on it awaiting repairs. Employees are using 3 compartment sink method to sanitize utensils. Corrected by using 3 compartment sink. Manager states they will not use dish machine until repaired. Corrected
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
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05/26/2015 | Follow-up |
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 165 degrees f For hot water sanitizing machine
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- Observed utensils not being sanitized over 160 degrees at dish machine. Rinse water is below 180 degrees. Provide at least 160 degrees on utensils and rinse cycle must be at least 180 degrees for proper sanitizer. Correct immediately,
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Missing
- Corrections:
- Repair/replace.
- Comment:
- Observed an outside dumpster missing a lid. Provide tight fitting dumpster lid and keep closed. Correct immediately
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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05/13/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED ACCUMULATION OF SOIL ON CAN OPENER BLADE. KEEP BLADE CLEAN TO PREVENT CONTAMINATION OF FOOD. CORRECTED AT INSPECTION BY STAFF HAVING BLADE CLEANED.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A SIGN THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND WASHING SINKS USED BY FOOD EMPLOYEES. NO HAND WASHING SIGNS ARE POSTED AT HAND SINKS IN CAFETERIA, DISH AREA, AND EMPLOYEE BATHROOM. POST SIGNS TO ENSURE PROPER HAND WASHING BY EMPLOYEES. SIGNS PROVIDED AT INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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12/03/2014 | Routine |
| No violation noted during this evaluation. | 06/13/2014 | Routine |
| No violation noted during this evaluation. | 12/12/2013 | Routine |
| No violation noted during this evaluation. | 06/06/2013 | Routine |
| No violation noted during this evaluation. | 12/20/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 3-door reach-in cooler serving line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FETA CHEESE AT 48F - AMBIENT AIR TEMPERATURE 48F INSIDE SERVING LINE 3-DOOR COOLER., POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE LOCATION.
- 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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05/29/2012 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- bake area filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
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11/22/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- 2-door reach-in cooler serving line
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- INDIVIDUALLY WRAPPED BLOCKS OF FETA CHEESE STORED INSIDE 2-DOOR REACH-IN COOLER AT SERVING LINE WITHOUT A CONSUME BY DATE., POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK OR DISCARDED.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- employee restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility wiping cloth container
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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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11/19/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- AT THE TIME OF INSPECTION, THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER IN THE 3 COMPARTMENT SINK WAS APPROXIMATELY 200 PPM. THE VIOLATION IS NOW CONSIDERED 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
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11/17/2009 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- THE CONCENTRATION OF QUAT SANITIZER IN THE 3 COMPARTMENT SINK WAS APPROXIMATELY 100 PPM. THE SANITIZER MANUFACTURER'S DIRECTIONS FOR USE CALLED FOR A CONCENTRATION OF 200 PPM. A QUATERNARY AMMONIUM SANITIZER SHOULD HAVE A CONCENTRATION OF 200 PPM OR THAT INDICATED BY THE MANUFACTURER'S DIRECTIONS FOR USE AND SPECIFIED BY SECTION 7-204.11 OF THE 2005 FOOD CODE. ENSURE THAT THIS SANITIZER IS PREPARED AT 200 PPM. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE THAT THIS SANITIZER IS CONSISTENTLY PREPARED AT 200 PPM. COMMENTS: WHEN TESTED, THE WATER TEMPERATURE WAS 59 DEGREES F. THE SANITIZER WATER TEMPERATURE SHOULD BE AT LEAST 75 DEGREES F UNLESS OTHERWISE STATED BY THE MANUFACTURER. ,
- 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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11/05/2009 | Routine Inspection |
| No violation noted during this evaluation. | 11/03/2008 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- back line Ventilation hood filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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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11/21/2007 | |
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