- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- 2-door cooler(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- Comment:
- THE INTERIOR OF THE REACH IN COOLER IS UNCLEAN. ALL AREAS/EQUIPMENT SHALL BE CLEAN. CLEAN COOLER INTERIOR TODAY.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
01/06/2015 | Routine Inspection |
- Critical: Manual and Mechanical Warewash
- Comment:
- OBSERVED CHLORINE SANITIZER FOR DISH WASHER WAS AT 50-100 PPM. 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
- Critical: Manual and Mechanical Warewash
- Comment:
- OBSERVED CHLORINE SANITIZER FOR DISH WASHER WAS AT 50-100 PPM. 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
|
02/06/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed chlorine was less the 50 ppm at chlorine sanitizing dish washer. Correct immediately a follow up will occur in about 10 days. Correct by having dish washer sanitizing at 50 to 100 ppm.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed chlorine was less the 50 ppm at chlorine sanitizing dish washer. Correct immediately a follow up will occur in about 10 days. Correct by having dish washer sanitizing at 50 to 100 ppm.,
- 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
|
01/27/2014 | Routine |
| No violation noted during this evaluation. | 01/29/2013 | Routine |
| No violation noted during this evaluation. | 01/11/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE MIC. OVEN AND CAN OPENER.
- 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
- Critical: Food Contact Surfaces and Uten
- Comment:
- CORRECTED BY REMOVING THE HOLDER.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
02/08/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s), Food-contact surface(s)
- Locations:
- Microwave oven(s) Can opener blade
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- THE MICROWAVE HAS DEBRIS INSIDE: CLEAN AND MAINTAIN, ESPECIALLY THE TOP PART TO PREVENT CONTAMINATED DEBRIS FROM FALLING INTO FOOD. THE CAN OPENER BLADE HAS DEBRIS. KEEP CLEAN.
- 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
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s), Food-contact surface(s)
- Locations:
- Microwave oven(s) Can opener blade
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- THE MICROWAVE HAS DEBRIS INSIDE: CLEAN AND MAINTAIN, ESPECIALLY THE TOP PART TO PREVENT CONTAMINATED DEBRIS FROM FALLING INTO FOOD. THE CAN OPENER BLADE HAS DEBRIS. KEEP CLEAN.,
- 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
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen Knife rack
- Problems:
- Not easily cleanable Not easily disassembled
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- THE WOOD KNIFE RACK IS CLEANABLE IN THE KNIFE SLOTS. PLEASE REPLACE WITH AN EASILY CLEANABLE RACK.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen Knife rack
- Problems:
- Not easily cleanable Not easily disassembled
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- THE WOOD KNIFE RACK IS CLEANABLE IN THE KNIFE SLOTS. PLEASE REPLACE WITH AN EASILY CLEANABLE RACK.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
01/12/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/27/2010 | Routine Inspection |
| No violation noted during this evaluation. | 08/03/2009 | Routine Inspection |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- 3 BOXES OF EGG WHITES PAST EXPIRATION DATE. MANY DRESSING AND OTHER CONTAINERS PAST EXPIRATION DATE IN 2 DOOR TALL COOLER IN KITCHEN. MONITOR DATES. ALL EXPIRED FOOD WAS DISCARDED AT TIME OF INSPECTION. CORRECTED BY DISCARDING ITEMS AND EDUCATION CORRECTED
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
02/20/2009 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE IN DISH MACHINE. FOR PROPER SANITATION 50 - 100PPM CHLORINE MUST BE PRESENT. BOTTLE WAS ALMOST EMPTY. MONITOR SANITATION LEVEL. NEW BOTTLE WAS INSTALLED. DISH MACHINE NOW AT 75PPM CHLORINE 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
|
09/04/2008 | Routine Inspection |
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