- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- OBSERVED RUST ACCUMULATION ALONG THE TOP INTERIOR SURFACE OF ICE MACHINE. EQUIPMENT SHALL BE CLEANED AS OFTEN AS NECESSARY TO AVOID SOIL ACCUMULATION. CLEAN ICE MACHINE. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
01/21/2015 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- The dishmachine is sanitizing properly today. The heating element has been repaired on the booster heater.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Before Use After Cleaning
- Comment:
- The dishmachine is sanitizing properly today. The heating element has been repaired on the booster heater.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
07/17/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Comment:
- THE DISHMACHINE IS ONLY REACHING 150F TODAY. BOOSTER IS ON AND MACHINE RAN MULTIPLE TIMES. REPAIR/ADJUST. SANITIZE IN 3 COMP. SINK UNTIL REPAIRED. RECHECK WITHIN 10 DAYS.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
06/23/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHWASHER IS NOT SANITIZING PROPERLY TODAY, THE WATER TEMP IS NOT REACHING 160F. CORRECT/(REPAIR IF NEEDED) WITHIN 10 DAYS. REVISIT IN 10 DAYS. DISHWATER IN MACHINE SHOULD BE 180F FOR DISH SURFACES TO REACH 160F.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
01/17/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- THE OVERHEAD SPRAYER HAS BEEN RAISED WELL ABOVE THE FLOOD RIM OF THE GARBAGE GRINDER. VIOLATION CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
08/21/2013 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE OVERHEAD SPRAYER IS LOWER THAN THE RIM OF THE DRAIN BOWL AT THE GARBAGE GRINDER. RAISE SO THAT IT IS AT LEAST 1" ABOVE THE FLOOD RIM OF THE SINK. CORRECT WITHIN TEN DAYS., ;An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- General violation description:
- 5-202.13 -
|
07/31/2013 | Routine |
- Critical: Hand Drying Provision
- Comment:
- Observed no paper towels for the handsnk in banquet hall. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
01/10/2013 | Routine |
| No violation noted during this evaluation. | 07/02/2012 | Follow-up |
- Critical: Manual Warewasher, San. Water
- Items:
- Manual warewash sanitizing solution temperature
- Problems:
- Less than 170 degrees f
- Corrections:
- Repair/replace booster heater.
- Comment:
- Observed sanitizing rinse water with a temperature of only 145 degrees F at the dish surface. The thermolabel did not turn black. Sanitizing rinse must be 170 degrees F at the dish surface to turn thermolabel black. Check booster heater and hot water tank to insure proper hot water temperature. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the handsink next to the pop dispenser. Soap was provided in my presence. Violation corrected.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the dispenser at the handsink next to pop dispenser. Paper towels provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
06/20/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/05/2012 | Follow-up |
- Critical: Manual Warewasher, San. Water
- Items:
- Manual warewash sanitizing solution temperature
- Problems:
- Less than 170 degrees f
- Corrections:
- Repair/replace booster heater.
- Comment:
- Observed sanitizing rinse less than 160 degrees F at the dish surface in the dishmachine. Sanitizing rinse must be a minimum of 160 degrees at the dish surface. Repair or replace the booster heater.
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed 2 missing drain plugs for the 3 compartment sink. Plumbing must be maintained. Provide 2 new drain plugs.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed dripping faucet on the 3 compartment sink. Repair or replace the faucet.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the bar handsink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a handwashing sign for the bar handsink.
- 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.
|
12/12/2011 | Routine Inspection |
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Observed no quaternary ammonia test kit for checking the sanitizer in the 3 compartment sink. Provide correct test kit.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no metal stem thermometer for kitchen. Provide a metal stem thermometer that measures 0 degrees F up to 220 degrees F.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed dripping faucet on dishroom handsink. Equipment must be kept in good repair. Repair or replace the handle on the handsink.
- 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.
|
06/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/04/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/29/2010 | Routine Inspection |
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