- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS AND WALLS in the BACK PREP AREA AND WALLS AT COOKLINE is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/10/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: BOILED EGGS 49F, SHREDDED CHEESE 47F, PEPPERONI 46F - 3DR PREP COOLER
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS DISCARDED.
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05/21/2015 | Risk Factor | |
Dish Machine not operating properly. Please use 3-Vat sink for all dishwashing until repaired. Please send copy of invoice of repair to Health Department by 12/1/14.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED DISH MACHINE WITH SANITIZER LEVELS AT 0PPM.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. 3VAT SINK SET UP, ALL DISHWASHING DONE AT 3VAT SINK.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Fryer, Cookline equipment
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the Floor Tiles underneath 3vat sink and by cookline is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls in the cookline area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/20/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Increase the cleaning frequency of the establishment.
Dishmachine: chemical
No violation noted during this evaluation. | 05/09/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Maintain copies of the employee health policy on site with employee signatures.
Thank you for accompanying me throughout the inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises and in the dry storage room.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor underneath the cooking line equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/13/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
There are no violations during this inspection.
Organize dry storage space and kitchen to prevent pest harborage.
No violation noted during this evaluation. | 06/25/2013 | Risk Factor | |
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