- Critical: Potentially Hazardous Food (Ti
- Comment:
- BLUEBERRIES AND CAKE TEMPERATURES WERE TAKEN AT FOLLOW UP INSPECTION BECAUSE FACILITY IS CURRENTLY FREEZING MILK TO KEEP MILK TEMPERATURES BELOW 41*F. BLUEBERRIES WERE 40*F AND CAKE 41*F INSIDE WALK-IN COOLER. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Comment:
- THE WALK-IN COOLER IS REPAIRED. THE DOOR IS FULLY CLOSING AND AMBIENT TEMPERATURE OF THE COOLER IS 38*F. CORRECTED.
- 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.
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04/01/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- MILK WAS FROZEN DURING SECOND FOLLOW UP. STRAWBERRIES WERE 46*F AND CAKE 48*F INSIDE WALK-IN COOLER. THE AMBIENT TEMPERATURE OF WALK-IN COOLER WAS 48*F AND WILL NOT BE ADEQUATE FOR COLD HOLDING THE MILK. A RISK CONTROL PLAN WAS PROVIDED. FOLLOW UP BY APRIL 1ST.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/26/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Comment:
- HOT WATER IS PROVIDED AT PREP HAND WASH SINK. CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- A GALLON WHITE MILK WAS 47*F INSIDE WALK-IN COOLER. MILK WAS DELIVERED 3 HOURS EARLIER. MANAGER PLACED ALL MILK INSIDE FREEZER DURING INSPECTION. A FOLLOW UP WILL BE CONDUCTED IN 3 DAYS TO ENSURE MILK IS HELD AT 41*F OR LESS FOR COLD HOLDING., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/24/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED NO HOT WATER AT PREP AREA HAND WASH SINK. HOT WATER SHALL BE AT LEAST 100*F DISPENSING FROM MIXING VALVE OF HAND WASH SINK. PROVIDE HOT WATER. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED BAG OF CHOCOLATE MILK AT 53*F INSIDE WALK-IN COOLER. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED AT 41*F OR LESS FOR COLD HOLDING. DISCARD MILK WITHIN 4 HOURS. FOLLOW UP WITHIN 10 DAYS. , , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED 2 OPEN GALLONS OF MILK INSIDE FRONT LINE DOUBLE COOLER WITHOUT DATE MARKINGS. READY-TO-EAT POTENTIALLY HAZARDOUS FOODS(PHF) INSIDE ESTABLISHMENT FOR 24 HOURS SHALL HAVE A DATE MARKING INDICATING WHEN PHF SHALL BE CONSUMED OR DISCARDED. THE MAXIMUM TIME TO STORE FOOD IS 7 DAYS. DAY 1 BEGINS THE DATE FOOD IS OPENED OR MADE. MILK WAS DATE MARKED AT END OF INSPECTION. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED A BAG OF ICE WAS STORED ON THE WALK-IN FREEZER FLOOR. FOOD SHALL BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR TO PROTECT FROM POSSIBLE CONTAMINATION. ICE WAS PLACED ON SHELF DURING INSPECTION. CORRECTED.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED WALK-IN DOOR COOLER REMAINING AJAR AND ALLOWING FOR AMBIENT TEMPERATURES TO REMAIN AT 50*F. GASKET ON THE DESSERT DISPLAY COOLERS ARE BULGING AROUND THE DOOR'S PERIMETER. EQUIPMENT SHALL BE IN GOOD REPAIR. REPAIR WALK-IN COOLER DOOR AND DOOR GASKET AT DESSERT COOLERS. VERIFY CORRECTION AT NEXT INSPECTION. ,
- 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.
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03/16/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWEL NOT PROVIDED AT THE FRONT COUNTER HAND WASH SINK. , CORRECTED BY PROVIDING PAPER TOWEL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETER NOT PROVIDED IN THE COOLER LOCATED IN THE FRONT.
- 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)
- Temperature Measuring Devices,
- Items:
- Manual warewash thermometer
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.13 - In manual WAREWASHING operations, a TEMPERATURE MEASURING DEVICE shall be provided and readily accessible for frequently measuring the washing and SANITIZING temperatures.
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03/18/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Reattach the hand soap dispenser located in the establishment kitchen. Simply keep this dispenser as well as all kitchen equipment in good working order. Continue to supply alternate hand soap to this sink until the repairs are made.
- 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.
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04/13/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s) storage equipment bulk storage container(s)
- Locations:
- kitchen
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Immediately remove from service any / all broken or cracked bulk bins. Only bins in original factory condition are permitted to be utilized within facility to minimize the chance of accidental contamination (with plastic) of Foods being served., The Person in Charge did immediately remove from service the damaged bulk product bin. Inventory and observe often the working condition of ALL containers & always remove from service any damaged/broken units. Keep up with this important Food Safety practice.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
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04/26/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AN UNSECURED HELIUM TANK (ABOUT 4 - 5 FEET HIGH) WAS OBSERVED NEXT TO A HAND SINK ON THE WALL OPPOSITE THE 3 COMPARTMENT SINK. THIS TANK SHOULD BE SECURED TO ENSURE THAT IT WILL NOT FALL OVER, AS STATED BY THE DIRECTIONS FOR USE ON THE TANK. SECURE THIS TANK PROPERLY TO PREVENT IT FROM BEING KNOCKED OVER. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE.
- 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.
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05/03/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE TIP OF THE PVC DRAIN LINE (FROM THE RIGHT DIPPER WELL STATION WITH THE MARBLE BLOCK IN THE CENTER) AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP APPEARED TO HAVE BEEN CREATED BY CUTTING AWAY A PORTION OF THE END OF THE LINE. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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11/20/2009 | Follow-up |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AN AIR GAP OF AT LEAST 1 INCH HAD NOT YET BEEN CREATED BETWEEN THE TIP OF THE PVC DRAIN LINE (FROM THE RIGHT DIPPER WELL STATION WITH THE MARBLE BLOCK IN THE CENTER) AND THE RIM OF THE FLOOR DRAIN BELOW. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- WHEN TESTED TODAY, THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER IN THE 3 COMPARTMENT SINK WAS APPROXIMATELY 200 PPM. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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
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11/04/2009 | Follow-up |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AN AIR GAP OF AT LEAST 1 INCH HAD NOT YET BEEN CREATED BETWEEN THE TIP OF THE PVC DRAIN LINE (FROM THE RIGHT DIPPER WELL STATION WITH THE MARBLE BLOCK IN THE CENTER) AND THE RIM OF THE FLOOR DRAIN BELOW. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS LINE AND THE RIM OF THE FLOOR DRAIN BELOW. A SECOND FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. , ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER MEASURED IN THE 3 COMPARTMENT SINK WAS 100 PPM. A QUATERNARY AMMONIUM SANITIZER SHALL HAVE A CONCENTRATION OF 200 PPM UNLESS OTHERWISE STATED BY THE MANUFACTURER'S DIRECTIONS FOR USE. ENSURE THAT THIS SANITIZER IS PREPARED AT A CONCENTRATION OF 200 PPM. A SECOND FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. ,
- 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
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10/29/2009 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE TIP OF THE PVC DRAIN LINE FROM THE RIGHT DIPPER WELL STATION (WITH THE MARBLE BLOCK IN THE CENTER) WAS FOUND BELOW THE RIM OF THE FLOOR DRAIN BELOW. A DIRECT CONNECTION MAY NOT EXIST BETWEEN THE SEWAGE SYSTEM AND A DRAIN ORIGINATING FROM EQUIPMENT WHERE FOOD OR UTENSILS ARE PLACED. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. , , ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE TIP OF THE PVC DRAIN LINE FROM THE RIGHT DIPPER WELL STATION (WITH THE MARBLE BLOCK IN THE CENTER) WAS FOUND BELOW THE RIM OF THE FLOOR DRAIN BELOW. A DIRECT CONNECTION MAY NOT EXIST BETWEEN THE SEWAGE SYSTEM AND A DRAIN ORIGINATING FROM EQUIPMENT WHERE FOOD OR UTENSILS ARE PLACED. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER MEASURED IN THE 3 COMPARTMENT SINK WAS 100 PPM. THE SANITIZER MANUFACTURER'S DIRECTIONS FOR USE CALLED FOR A PREPARATION CONCENTRATION OF 200 PPM. A QUATERNARY AMMONIUM SANITIZER SHOULD HAVE A CONCENTRATION OF 200 PPM OR THAT INDICATED BY THE MANUFACTURER'S DIRECTIONS FOR USE AS SPECIFIED BY SECTION 7-204.11 OF THE 2005 FOOD CODE. ENSURE THAT THIS SANITIZER IS PREPARED AT THE CONCENTRATION SPECIFIED BY THE MANUFACTURER: 200 PPM. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. , ,
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER MEASURED IN THE 3 COMPARTMENT SINK WAS 100 PPM. THE SANITIZER MANUFACTURER'S DIRECTIONS FOR USE CALLED FOR A PREPARATION CONCENTRATION OF 200 PPM. A QUATERNARY AMMONIUM SANITIZER SHOULD HAVE A CONCENTRATION OF 200 PPM OR THAT INDICATED BY THE MANUFACTURER'S DIRECTIONS FOR USE AS SPECIFIED BY SECTION 7-204.11 OF THE 2005 FOOD CODE. ENSURE THAT THIS SANITIZER IS PREPARED AT THE CONCENTRATION SPECIFIED BY THE MANUFACTURER: 200 PPM. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE.
- 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
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10/21/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Cold Stone Creamery, 23009 Outer Dr, Allen Park, MI 48101 »