- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- A dumpster must be kept covered with tight fitting lids and doors. Observed a lid on one of the dumpsters is missing. Replace with new lid and keep closed.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A sign or poster remindng food employees to wash hands must be provided. Observed no handwash sign in the employee designated staff restroom. Provide a handwash sign.
- 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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05/13/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection iodine sanitizing solution in sanitizer bucket was over 50 ppm. Iodine sanitizing solution should be 12.5-25 ppm. Corrected at time of inspection employees were reminded to test solution every time it is filled up and solution was diluted to 12.5-25 ppm. 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
|
11/11/2014 | Routine |
| No violation noted during this evaluation. | 05/27/2014 | Routine |
| No violation noted during this evaluation. | 11/19/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- PROPER SANITIZING IS IN PLACE
- 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
|
06/10/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- POST DISHWASHING PROCEDURES FOR ALL OF STAFF......RETRAIN STAFF TO WASH , RINSE , SANITZE , THEN AIR DRY ......DO NOT RINSE SANITZER OFF OPERATOR INDICATES THEY RINSE OFF THE SANITIZER.......NO SANITIZER DETECTED ON TRAYS ......SANITIZER NOT OBSERVED IN SINK.....IT IS NOT ADEQUATE TO SANITZE THEN THEN WASH OFF SANITIZER SUBMIT RISK CONTROL PLAN FOR REPEAT ITEM.,
- 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: Temperature Measuring Devices
- Comment:
- THERMOMETERS PROVIDED
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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06/04/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 100 ppm
- Comment:
- NO SANITIZER USED TO PROPERLY SANITZE THE PLASTIC TRAYS....... PROVIDE A 3RD STOPPER TO WASH RINSE AND SANITIZE EQUIPMENT SUCH AS THE PLASTIC TRAYS AT 3 COMPARTMENT SINK ....NO SANITIZER USED AT TIME OF INSPECTION.......ENSURE ALL EQUIPMENT IS SANITIZED USING AN APPROVED SANITIZER SUCH AS IODINE WHICH IS AVAILABLE., ,
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not easily readable
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE STEM THERMOMETER FOR MEASURING COLD FOOD TEMPERATURE,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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05/07/2013 | Routine |
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) condensate drainage
- Problems:
- Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system.
- Comment:
- OBSERVED AN ACCUMULATION OF ICE BENEATH THE CONDENSER OF THE REACH-IN FREEZER. THERE IS MOST LIKELY A LEAK OR BLOCKAGE IN THE LINE CAUSING THE CONDENSATE TO COLLECT AND FREEZE IN THE UNIT. CONDENSATE DRAINAGE SHALL BE DRAINED FROM POINT OF DISCHARGE TO DISPOSAL ACCORDING TO LAW. REPAIR/ADJUST THE CONDENSATE LINE TO PROPERLY DRAIN THE CONDENSATE TO THE POINT OF DISPOSAL (DRAIN OR EVAPORATION TRAY). REMOVE ACCUMULATED ICE FROM THE INTERIOR OF THE FREEZER.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
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11/27/2012 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND WASHING REMINDER SIGN AT THE HAND SINK FOR THE "ADULT" RESTROOM (ACROSS FROM THE MAIN OFFICE) THAT THE FOOD EMPLOYEES USE. PROVIDE SIGN.
- 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.
|
05/11/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/09/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE OR REPAIR HANDLE ON WARMER DOOR......INSPECTOR WAS NOT ABLE TO OPEN THE DOOR WITH THE ROPE HANDLE......PROVIDE PROPER DOOR HANDLE TO OPEN THE UNIT ......A ROPE HANLE IS NOT PROPER MAINTENANCE OF EQUIPMENT AND IS A DETERENT TO CLOSING THE DOOR TO MAINTAIN THE FOOD PRODUCTS HOT.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
11/03/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/11/2009 | Routine Inspection |
| No violation noted during this evaluation. | 11/12/2008 | Routine Inspection |
| No violation noted during this evaluation. | 11/09/2007 | |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- kitchen food prep area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- COOKED CHICKEN PATTIES WERE RECIEVED AT 110 FROM THE SATTELITE KITCHEN. CORRECTED BY FOOD EMPLOYEE IMMEDIATELY PLACING THE CHICKEN INTO THE HOT HOLD OVEN (375F) TO REHEAT THE CHICKEN TO 165F AND THEN HOLD AT OR ABOVE 140F WHILE ONSITE.
- 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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04/04/2007 | |
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