- Critical: Food Display
- Comment:
- CORRECTED BY OPERATOR PLACING COVERS OVER OPEN CONTAINERS.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. CHLORINE PROVIDED FOR SANITATION. SANITATION BETWEEN 50PPM-100PPM.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. CHLORINE TEST STRIPS PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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06/20/2014 | Follow-up |
- Critical: Food Display
- Items:
- Food on display display table
- Problems:
- Lacking protection Other effective means
- Corrections:
- Protect against contamination
- Comment:
- OBSERVED A DISPLAY TABLE OF CONDIMENTS FOR ICE CREAM WITH A SNEEZE GUARD PLACED TOO HIGH. A SIMPLE SOLUTION IS TO COVER EACH CONTAINER WITH A LID TO PREVENT CONTAMINATION.,
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE NOT IN USE FOR 3 COMPARTMENT SINK WASH, RINSE AND SANITIZING. PROVIDE CHLORINE FOR SANITIZING. , CHLORINE NOT PROVIDED FOR 3 COMPARTMENT SINK WASH, RINSE AND SANITIZING. PROVIDE CHLORINE FOR SANITIZING. ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
05/30/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER PROVIDED. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Temperature Measuring Devices
- Comment:
- THERMOMETER PROVIDED FOR REACH IN COOLER. CORRECTED.
- 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)
|
06/11/2013 | Follow-up |
| No violation noted during this evaluation. | 06/04/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FOOD TEMPERATURE MEASURING DEVICES NOT PROVIDED. FOOD TEMPERATURE MEASURING DEVICES SHALL BE PROVIDED AND READILY ACCESSIBLE. PROVIDE FOOD TEMPERATURE DEVICE. FOLLOW UP IN 10 DAYS. ,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED FOOD EMPLOYEE WORKING WITH FOOD BEFORE WASHING HANDS. FOOD EMPLOYEES SHALL CLEAN THEIR HANDS IMMEDIATELY BEFORE ENGAGING WITH FOOD PREPARATION, AFTER ENGAGING IN OTHER ACTIVITIES THAT CONTAMINATE HANDS. WASH HANDS BEFORE WORKING WITH FOOD WHEN CHANGING ACTIVITIES. CORRECTED DURING INSPECTION BE FOOD EMPLOYEE WASHING HANDS WHEN EDUCATED ON THE REASONS WHY IT SHOULD BE DONE.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED THERE WERE NO TEMPERATURE MEASURING DEVICES LOCATED IN THE REACH IN COOLER NEAR THE HAND WASH OR THE REACH IN COOLER NEAR THE 3 COMPARTMENT SINK. TEMPERATURE MEASURING DEVICE SHALL BE LOCATED TO MEASURE THE AIR TEMPERATURE. PROVIDE TEMPERATURE MEASURING DEVICES FOR AREAS DISCUSSED. ,
- 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)
|
05/28/2013 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Simply clean often to remove any old frozen food particles that have accumulated.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storing Refuse, Recyclables, a
- Items:
- Refuse/returnables/recyclables
- Locations:
- dumpster area
- Problems:
- Allows for entry of insects, rodents, or other animals
- Corrections:
- Repair/replace/seal to prevent entry of pests.
- Comment:
- Be sure to properly containerize and elevate all rubbish bags containing waste materials so that various vermin and birds do not have easy access to this rubbish.
- General violation description:
- 5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
|
10/17/2012 | Routine |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the rear kitchen hand wash sink to encourage frequent and PROPER staff hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
05/30/2012 | Routine |
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