- VENTILATION HOOD SYSTEM - ADEQUACY (repeated violation)
Observation: Two small fryers are not adequately covered by a ventilation hood system. Remove the fryers from use. Fryers must be commercial equipment. Flat top extends beyond the hood.
Correction: Fryers removed from premise at time of inspection. Provide additional ventilation hoods or devices to prevent grease and condensation from collecting on walls and ceilings or remove. Contact the department of safety and proferssional services for requirments on plan review and installation. Correct By: 15-Apr-2016
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01/22/2016 | Follow Up | |
- WALLS AND CEILINGS, ATTACHMENTS (repeated violation)
Observation: The kitchen ventilation hood and the compressor fan in the walk in are soiled/dusty.
Correction: Maintain all wall and ceiling light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments so they are easily cleanable. Correct By: 01-Dec-2015
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11/02/2015 | Re-inspection | |
| No violation noted during this evaluation. | 11/13/2014 | Re-inspection | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat produce stored under raw bacon and raw hamburger stored in contact with precooked sausage.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The lo-temp chlorine sanitizer in the Rhinehart dish machines not being used according to EPA registered label use instructions and is at 0 PPM.
Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Maintainence called at time of inspection. Coming today to repair dishmachine to dispense at 50-100 PPM. Dishes shall be washed, rinsed, and sanitized in 3 compartment sinks until dish machine is repaired. Correct By: 13-Nov-2014
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink in kitchen.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: In use grilling utensils stored on soiled towel between uses.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 13-Nov-2014
- PROPER COOLING METHODS - IN EQUIPMENT (corrected on site)
Observation: Sausage and sausage gravy is not in a container that facilitates heat transfer or is tightly wrapped or covered. Both items stored in deep plastic containers with tight fitting lids.
Correction: Provide containers that facilitate heat transer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape. Cool foods in shallow metal pans without covers and use cooling log provided for the next 4 weeks.
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at kitchen handwashing sink.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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11/12/2014 | Routine | |
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