No violation noted during this evaluation. | 06/10/2015 | Routine | |
Dish machine final rinse temperature was reaching required 180 degrees to properly sanitize kitchenware. No violation noted during this evaluation. | 12/09/2014 | Other | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680).Water reaching 180 degrees but not enough water under pressure during the final rinse cycle.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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12/05/2014 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the front prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/09/2014 | Routine | |
No violation noted during this evaluation. | 03/05/2014 | Routine | |
No violation noted during this evaluation. | 10/21/2013 | Routine | |
No violation noted during this evaluation. | 06/05/2013 | Routine | |
Lower temperature on sandwich prep unit to ensue proper cold holding for PHF's. No violation noted during this evaluation. | 01/10/2013 | Routine | |
No violation noted during this evaluation. | 11/28/2011 | Routine | |
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