Dish machine is not reaching proper rinse temperature. In addition, it appears that the temperature gauges may not be working properly. Have dish machine serviced and use the 3-compartment sink to sanitize dishes until the dish machine is repaired. EHS will follow-up next week. Discussed employee health.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed trays of raw sausage over containers of pastries in the reach-in refrigerator.
Correction: Store raw foods on the bottom shelf to prevent cross contamination of ready-to-eat foods.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermolabel did not turn black.
Correction: Use sanitizer in the 3-compartment sink to sanitize.
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02/02/2016 | Risk Factor | |
Permit issued
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed the lack of date marking on foods in the 2 door reach-in.
Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
- Temperature Measuring Devices (repeated violation)
Observation: Observed the lack of a thermometer in the cook line reach-in refrigerator.
Correction: Supply a thermometer in all refrigeration units.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a split refrigeration door gasket on the cook line low boy.
Correction: Replace the gasket.
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07/01/2015 | Routine | |
No risk factor violations observed. Gloves worn. Discussed frozen coils in reach-in (39 degrees) and prepping raw meat in triple sink and wash water at same time.
No violation noted during this evaluation. | 01/08/2015 | Risk Factor | |
Gloves worn for ready to eat foods. Discussed accessibility of condenser coil for cleaning. Solution #1 move electrical boxes from rear of unit, #2 cut back guard plate for access. 3 compartment sink - chlorine sanitizer. dishmachine - sanitizer - heat (check voltage), 2 phase or 3 phase.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found pan of sausage links at 46 degrees.
Correction: All cold hold to be at 41 degrees or less. Please store sausages at 41 degrees or less (pan was moved to cold unit at 38 degrees).
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10/09/2014 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirement of the cook line low boy unit. This violation has been abated.
- Temperature Measuring Devices (repeated violation)
Observation: Observed the lack of a thermometer in the cook line low boy unit.
Correction: Supply thermometers in all refrigeration units.
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06/26/2014 | Follow-up | |
This is a reinspection for the proper temperature requirements of the cook line low boy unit/cold table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the refrigeration unit/cook line cold table/low boy is not maintaining temperature at 41 degrees or below. (This is a repeat violation). The foods have been in the unit less than 6 hours. 6/18/14 - This violation has not been abated (part is on order).
Correction: Remove all foods from this unit. Do not store any foods in the unit until it is capable of maintaining foods at 41 degrees or below
- Temperature Measuring Devices (repeated violation)
Observation: Observed the lack of a thermometer in the cook line low boy unit.
Correction: Supply thermometers in all refrigeration units.
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06/18/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the refrigeration unit/cook line cold table/low boy is not maintaining temperature at 41 degrees or below. (This is a repeat violation). The foods have been in the unit less than 6 hours.
Correction: Remove all foods from this unit. Do not store any foods in the unit until it is capable of maintaining foods at 41 degrees or below
- Temperature Measuring Devices
Observation: Observed the lack of a thermometer in the cook line low boy unit.
Correction: Supply thermometers in all refrigeration units.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottles throughout the kitchen with no identification labeling.
Correction: Label all toxic items.
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06/10/2014 | Routine | |
This is a reinspection for the proper operability/temperature requirements of the dishwashing machine (final wash 160 degrees/final rinse 180 degrees). This violation has been abated.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed a large lexan tub of sausage that registered 46 degrees in temperature
Correction: observed a large lexan of goulash that registered 46 degrees. (These items have been in the reach-in unit overnight/should be maintained at 41 degrees or below).
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03/25/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed a large lexan tub of sausage that registered 46 degrees in temperature
Correction: observed a large lexan of goulash that registered 46 degrees. (These items have been in the reach-in unit overnight/should be maintained at 41 degrees or below).
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Observed the final wash/final rinse temperatures of the dishmachine are not reaching 160/180 degrees.
Correction: Refrain from using the dishmachine until it is repaired/reaches the proper temperatures. Set up and use the 3 compartment sink in the interim (wash, rinse, sanitize).
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02/27/2014 | Risk Factor | |
This is a reinspection for the proper final wash/final rinse temperatures of the dishmachine (160/180 degrees). Refrain from using the dishmachine until it is repaired. Set up and use the 3 compartment sink (wash, rinse, sanitize, air dry).
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Observed the final wash/final rinse temperatures are not within acceptable ranges (160/180 degrees). 2/21/14 - Follow up inspection: not corrected.
Correction: Refrain from using the dishmachine until serviced/reaches proper temperatures. Set up and use the 3 compartment sink in the interim (wash, rinse, sanitize, air dry).
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02/26/2014 | Follow-up | |
This is a reinspection for the proper operability/temperature requirements of the dishwashing machine (final wash 160 degrees/final rinse 180 degrees). Refrain from using the dishmachine until it is repaired and reaches the correct temperatures.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Observed the final wash/final rinse temperatures are not within acceptable ranges (160/180 degrees). 2/21/14 - Follow up inspection: not corrected.
Correction: Refrain from using the dishmachine until serviced/reaches proper temperatures. Set up and use the 3 compartment sink in the interim (wash, rinse, sanitize, air dry).
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02/21/2014 | Follow-up | |
This is a reinspection for the proper final wash/final rinse temperatures of the dishmachine. This violation has not been abated
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Observed the final wash/final rinse temperatures are not within acceptable ranges (160/180 degrees).
Correction: Refrain from using the dishmachine until serviced/reaches proper temperatures. Set up and use the 3 compartment sink in the interim (wash, rinse, sanitize, air dry).
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02/06/2014 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed the final wash/final rinse temperatures are not within acceptable ranges (160/180 degrees).
Correction: Refrain from using the dishmachine until serviced/reaches proper temperatures. Set up and use the 3 compartment sink in the interim (wash, rinse, sanitize, air dry).
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02/04/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed a sheet pan of raw sausage atop of green peppers/adjacent to other vegetables.
Correction: Store raw meats separate from/below cooked foods/produce.
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10/29/2013 | Risk Factor | |
Sausage 39 degrees in bottom of refrigerator. Permit issued.
- Lighting, Intensity (repeated violation)
Observation: Light intensity low.
Correction: Increase.
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06/11/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed sausage and other protein foods at temperatures between 45-50 degrees. Air circulation in the 2 door unit seemed to be blocked by boxes.
Correction: Boxes moved. Temperature will be monitored.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the wooden bread boards splitting and frayed.
Correction: Replace.
- Lighting, Intensity
Observation: Observed light intensity around 12 foot candles in kitchen.
Correction: Should be 50 foot candles. Increase.
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06/04/2013 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the cook line low boy refrigeration unit. This violation has been abated/unit maintains foods at 41 degrees or below.
No violation noted during this evaluation. | 04/03/2013 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the cook line low boy refrigeration unit. The temperature taken of the foods in the unit registered above 41 degrees. Per the owner, the unit was serviced. Do not store any foods in this unit until it is capable of maintaining foods at 41 degrees or below.
No violation noted during this evaluation. | 03/28/2013 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the cook line low boy unit. All food items have been removed from the unit/placed in another refrigeration unit. The unit is due to be serviced on 3/22/13.
No violation noted during this evaluation. | 03/15/2013 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the cook line low boy/cold table refrigeration unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Temperatures of the noted foods exceeded 41 degrees. Per the owner these foods were in the unit overnight.
Correction: Do not use these foods for sale/consumption. Do not use this refrigeration unit for food storage until it can maintain temperatures of 41 degrees or below.
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03/14/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed cooked beef in stainless steel container in the cook line low boy refrigeration unit at 50 degrees
Correction: should be 41 degrees or below. (per owner, this has been on unit since the night before. Per owner, the other items have been in the unit approximately 2 hours). Owner discovered that the thermostat dial had been turned down by mistake.
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03/12/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed cups of coffee on prep tables/cutting board (male cook).
Correction: Employees may consume beverages from a cup with a lid/straw. Do not store beverages on food prep surfaces/food equipment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw eggs stored on top of ready to eat foods/above produce. Observed raw meats stored next to produce.
Correction: Store eggs/raw meats below cooked foods/produce.
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12/07/2012 | Risk Factor | |
This visit is due to a lack of hot water in the facility/voluntary closure on 12/6/12. The hot water has been restored to the facility (new hot water heater). The facility is hereby given the authority to resume operation.
No violation noted during this evaluation. | 12/07/2012 | Follow-up | |
Observed the lack of hot water at any sink/dishmachine. Close to the public
No violation noted during this evaluation. | 12/06/2012 | Training | |
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