- Critical: Exclusions and Restrictions
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PERSON IN CHARGE NOT REQUIRING FOOD EMPLOYEES TO REPORT 5 SYMPTOMS OF ILLNESS OR HAVE KNOWLEDGE OF BIG 5., CORRECTED BY RETRAINING AND A COPY OF FOOD BORNE ILLNESS POSTER WILL SENT BY EMAIL. PLEASE POST WHERE FOOD EMPLOYEES MAY VIEW IT DAILY.
- General violation description:
- 2-201.12 - The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if theFOOD EMPLOYEE is diagnosed with an infectious agent specified under 2-201.11(A)
|
11/06/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED KNIVES AND SPATULA STORED INSIDE HOLDER ACROSS FROM DISH MACHINE. UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. PERSON-IN-CHARGE CLEANED UTENSIL USING 3 COMPARTMENT SINK. 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
|
11/18/2013 | Routine |
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various single service type dry goods a minimum 6" off the floor of the dry storage room. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
|
11/21/2012 | Routine |
| No violation noted during this evaluation. | 11/16/2011 | Routine Inspection |
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Comment:
- CONTAINERS OF SANITIZER SOLUTION IN WHICH WET WIPING CLOTHS ARE HELD BETWEEN USES SHALL BE STORED OFF THE FLOOR. PROVIDE A LOW STAND OR RACK ORSHELF OR CART TO SET THE RED BUCKET ON. DO NOT SET THE WIPING CLOTH CONTAINER ON THE FLOOR.
- 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
|
12/02/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, WHEN TESTED THE DISH MACHINE DISPENSED CHLORINE SANITIZER BETWEEN 50 - 100 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
|
11/19/2009 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- AFTER SEVERAL TRIALS, THE CONCENTRATION OF CHLORINE SANITIZER DISPENSED BY THE DISH MACHINE WAS APPROXIMATELY 0 PPM. A CHLORINE SANITIZER SHALL HAVE A CONCENTRATION BETWEEN 50 - 100 PPM. REPAIR THIS DISH MACHINE TO ENSURE THAT IT WILL DISPENSE CHLORINE SANITIZER BETWEEN 50 - 100 PPM. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE THAT THIS MACHINE WILL CONSISTENTLY DISPENSE CHLORINE SANITIZER BETWEEN 50 - 100 PPM. COMMENTS: IN THE INTERIM, SANITIZE ALL UTENSILS IN THE 3 COMPARTMENT SINK USING THE ESTABLISHMENT'S CHLORINE SANITIZER. ,
- 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
|
11/02/2009 | Routine Inspection |
| No violation noted during this evaluation. | 12/01/2008 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- Facility beverage machine
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Provide hats or hairnets for employees.
- 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
|
12/18/2007 | Routine Inspection |
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