Dishwasher is Cl- sanitizer solution at 100ppm.
Bucket sanitizer solution is Cl- at 200ppm.
HACCP: Toxic HACCP Bulletin given.
- Critical: Sanitizing concentration
Found sanitizer solution in bucket to be over 200ppm.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
Corrected by educating volunteer on how to correctly prepare sanitizer solution. Solution corrected to 100 ppm.
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11/24/2015 | Routine | 96 |
Dish machine has been fixed and sanitizer is now working properly. 50 ppm chlorine. Thank you for your cooperation.
No violation noted during this evaluation. | 4/21/2015 | 2nd Recheck | |
Dish machine still not sanitizing. Unit must be serviced. Currently facility is to wash dishes at this facility and then rewash at main kitchen so that dishes are properly sanitized. Inspector will recheck next tuesday. Fee will apply. Dish machines must be properly sanitizing. HACCP: sanitizer concentration.
- Critical: Sanitizing concentration
Dish machine still not sanitizing. 2nd recheck on 4/21/15.
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4/14/2015 | 1st Recheck | |
HACCP: Food handler requirements Good samaritian act discussed. Sanitizer concentrations discussed.
- Critical: Sanitizing concentration
Found dish machine with no detectable level of sanitizer. Sanitizer pump was primed but no solution came out of sanitizer line. Chemical bucket was full. Facility is to have machine serviced, and in the mean time wash dishes here before taking dishes over to main kitchen where dishes must be rewashed so that they will be properly sanitized. Inspector will follow up next Tuesday.
- Food contact surfaces of equipment and utensils clean
Please remove lime and yeast build up on the screen for the coffee machine. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Floors properly constructed, clean, drained
The floor tile floor in the kitchen area is in need of a strip and wax. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found the wall in disrepair behind the spray faucet at the dish area. The wall area by the drain under the dish area spray sink is in general disrepair as well. Hand sink is starting to pull away from the wall and needs a new caulk line..
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
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4/7/2015 | Routine | 92 |
HACCP: Discussed and provided information on Date Marking. Cold foods cold, frozen foods frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Two bins of sandwiches located in Everest fridge not labeled with a date. Sandwiches in bin without date must be consumed or discarded by end of day, since no date is marked. Correct in future by labeling all potentially hazardous foods held past 24 hours with a date indicating consume or discard by date.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Seal on Everest cooler found to be torn. Replace.
- Food contact surfaces of equipment and utensils clean
Top of dish machine found to be soiled. Clean and sanitize on a routine basis to ensure food safety.
- Floors properly constructed, clean, drained
Floor below dish machine found to be broken and missing tiles. Repair and replace to ensure a smooth, durable, easily cleanable surface.
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11/7/2014 | Routine | 91 |
HACCP: Provided hand washing haccp sheet. Sanitizer used is Chlorine.
- Food contact surfaces designed, constructed, maintained, installed, located.
Plastic cup with no handle being kept in the frosted flakes. Only items with handles maybe used as a scoop.
Food equipment shall be designed so that it does not contaminate food.
Provided and handled scoop for dispensing cereals and any other food times that require it.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Hand sink in the kitchen is no longer sealed to the wall and has exposed particle board behind it.
Seal the hand sink to the wall and paint the exposed board.
Equipment shall be sealed to the adjoining equipment or adjacent walls or ceilings if exposed to seepage or splash.
- Non-food contact surfaces clean
The fan and fan guard of the box fan is dusty.
Clean and maintain clean non-food contact surfaces. Clean the fan and fan guard.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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4/23/2014 | Routine | 96 |
HACCP: Date marking potentially hazardous foods. Chlorine sanitizer is used in dish machine.
- Critical: Foods properly cooled
Two bins of sandwiches located in Everest fridge not labeled with a date. Sandwiches in bin without date must be consumed or discarded by end of day, since no date is marked. Correct in future by labeling all potentially hazardous foods held past 24 hours with a date indicating consume or discard by date.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- No Certified Manager Present
At next inspection provide updated FSSM certification.
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10/10/2013 | Routine | 95 |
HACCP DISCUSSION: FOOD TEMPERATURE
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Temperature of sliced tomatoes at 52 degree F. Ensure temperature of cold potentially hazardous food at 41 degree F or below. Food pulled and discarded.
- Single service items properly stored, handled, dispensed
Single used foam plates stored on the floor.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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4/4/2013 | Routine | 94 |
.HACCP DISCUSSION: DATE MARKING
- Critical: Foods properly cooled
Sandwiches in ziplock bags in the refrigerator not labeled with date.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Discarded.
- Non-food contact surfaces clean
Dust accumulation on box fan on kitchen counter
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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6/22/2012 | Routine | 94 |
HACCP: DISCUSSED TRAINING OF VOLUNTEERS IN FOOD SAFETY. CHLORINE BLEACH USED AS SANITIZER.
No violation noted during this evaluation. | 1/25/2012 | Routine | 100 |
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