- Critical: Backflow Prevention
- Comment:
- THE DRAIN PIPE HAS BEEN MODIFIED TO TERMINATE ABOVE THE RECEIVING DRAIN FUNNEL FOR AN ADEQUATE AIR GAP. VIOLATION IS CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Manual and Mechanical Warewash
- Comment:
- THE CHLORINE RINSE IS NOW ADEQUATE STRENGTH (ABOUT 50 PARTS PER MILLION). VIOLATION IS 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- A CARTON OF MILK IN THIS COOLER WAS 42 F. VIOLATION IS CORRECTED.
- 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)
|
04/30/2015 | Follow-up |
- Critical: Backflow Prevention
- Locations:
- at the 3-compartment sink
- Comment:
- DISCONTINUE USE OF GARBORATOR BASIN TO RINSE FRUIT/VEGETABLES. USE RINSE OR SANITIZE COMPARTMENTS OF 3 COMPARTMENT SINK NEARBY INSTEAD. PROVIDE A TWO PIPE DIAMETER MINIMUM AIR GAP BETWEEN THE DISCHARGE POINT OF THE 3 COMPARTMENT SINK DRAIN PIPE AND THE FUNNEL AT THE LEFT SIDE OF THE DISH WASH MACHINE. A REVISIT WILL OCCUR IN AT LEAST 10 DAYS TO VERIFY THAT THIS HAS BEEN CORRECTED.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- at the Dish machine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THERE IS NO CHLORINE IN THE FINAL SANITIZER RINSE. PRIMING THE SANITIZER TUBING FAILED TO CORRECT THE PROBLEM. SERVICE DISH MACHINE AS SOON AS POSSIBLE. A REVISIT IN AT LEAST TEN DAYS WILL OCCUR TO VERIFY THAT 50 TO 100 PARTS PER MILLION CHLORINE IS BEING DISPENSED IN THE FINAL RINSE.,
- 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: Potentially Hazardous Food (Ti
- Locations:
- in the Milk Cooler
- Comment:
- MILK IN THE WHEELED COOLER IN THE CAFETERIA WAS 44 F. SERVICE EQUIPMENT SO THAT MILK IS 41 F OR COLDER. THIS WILL BE CHECKED AT THE REVISIT THAT WILL OCCUR IN AT LEAST TEN DAYS.,
- 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)
|
04/16/2015 | Routine |
| No violation noted during this evaluation. | 10/30/2014 | Routine |
| No violation noted during this evaluation. | 04/15/2014 | Routine |
| No violation noted during this evaluation. | 10/02/2013 | Routine |
| No violation noted during this evaluation. | 10/03/2012 | Routine |
- Food Display
- Items:
- Food on display
- Locations:
- serving line
- Problems:
- Lacking protection Sneeze guards
- Corrections:
- Protect against contamination
- Comment:
- PLEASE PROVIDE A SNEEZE GUARD FOR THE OPEN FOOD AT THE SERVING LINE BY THE NEXT ROUTINE INSPECTION.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
|
04/17/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/13/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- Dishmachine sanitizing at approximately 75 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
|
11/15/2010 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- UNTIL MACHINE PROPERLY SANITIZES, ALL DISHES MUST BE MANUALLY SANITIZED USING 3-COMPARTMENT SINK., DISHMACHINE SANITIZER LEVELS READING LESS THAN 10 PPM. UNIT DOES NOT APPEAR TO BE DISPENSING SANITIZER. REPAIR-CHLORINE SANITIZER LEVELS SHOULD READ BETWEEN 50 & 100 PPM., WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE CRITICAL VIOLATION IS 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
|
10/26/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/15/2009 | Routine Inspection |
| No violation noted during this evaluation. | 10/17/2008 | Routine Inspection |
| No violation noted during this evaluation. | 10/29/2007 | |
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