- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: lexan pans and containers. Both the dishwasher machine and the 3-vat sink did not have adequate sanitizer strength. The dish machine measured 10 ppm available chlorine and the 3-vat dispenser of quaternary ammonium measured 0 ppm. Both containers were empty.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Ensure sanitizer in both dish machine and 3-vat are at the appropriate concentration. PIC changed containers and both were re-tested.
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11/12/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/11/2015 | Routine | |
Standardization Inspection Conducted
No violation noted during this evaluation. | 03/24/2015 | Training | |
NOTE: ALL FOOD CONTACT SURFACES IN CONTINUOUS USE SHALL BE WASHED, RINSED AND SANITIZED EVERY FOUR HOURS. IE: CUTTING BOARDS, BLENDERS, ETC.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Butter at soup station, peppers and roasted tomatoes in walk in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard the butter. Use time as a public health control as an alternate method. Adjust the walk in cooler.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-SHELVES
-LID HOLDERS AT THE COFFEE STATION
Correction: Maintain nonfood-contact surfaces of equipment clean.
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06/02/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter on service line held at room temperature and cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain butter and dairy products at proper temperatures.
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02/07/2014 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: Debris/ food particle accumulation observed on the following non food-contact surfaces of equipment:
- metal shelves in front and to right of the steam table
- metal table beneath the microwave oven
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dirt/ debris observed on floor in the following areas:
- beside the service sink
- inside the walk-in freezer
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/03/2013 | Routine | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment cleaned in the automatic dishmachine are not being properly sanitized. Sanitizer feeding dishmachine was less than 50 ppm. Chlorine. Chlorine test strip used to test sanitizer level observed to measure approximately 10 ppm. residual Chlorine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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01/09/2013 | Risk Factor | |
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