- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An employee was eating in an area where contamination of exposed food or clean equipment may occur. Corrected by instruction.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. When tested dish machine was not distributing sanitizer . Corrected during inspection.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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02/05/2016 | Routine | |
- Hands and Arms/Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a warewashing sink. Corrected by instruction.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. When tested the mechanical dish machine sanitizing cycle was not operating. Three compartment sink set up for warewashing.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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09/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/15/2015 | Risk Factor | |
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Observed the dish machine not sanitizing properly (no change on test strip). Corrected by setting up three compartment sink for washing, rinsing and sanitizing.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Plumbing System/Maintained in Good Repair
Observation: Observed the mop sink with broken faucet. The mop/utility sink must be operating with hot and cold water.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Physical Facilities/Repairing
Observation: Repair walls and floor tiles where needed.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (Critical)
Observation: Observed mice droppings behind chest freezer in dining room. Remove mice droppings which have accumulated.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Observed wall under/behind three compartment sink in need of cleaning.
Remove items and/or clean room used for mop sink/mop washing.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/02/2015 | Routine | |
| No violation noted during this evaluation. | 11/10/2014 | Risk Factor | |
Small drip observed at the 3-compartment sink faucet. Chlorine sanitizer in the dishmachine checked for proper concentration using the provided test strips.
No violation noted during this evaluation. | 07/01/2014 | Risk Factor | |
- Cleaning, Frequency and Restrictions
Observation: The floors and walls under and behind equipment are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces
Observation: Chlorine sanitizer applied to food-contact surfaces does not meet requirements. Sanitizer observed at 200 ppm.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
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03/27/2014 | Routine | |
The typed report will being mailed.
- The warewashing machine is chemically sanitizing properly.
No violation noted during this evaluation. | 11/18/2013 | Risk Factor | |
| No violation noted during this evaluation. | 07/03/2013 | Risk Factor | |
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical mechanical operations at the proper solution [dishmachine found not to be ejecting chlorine sanitizer at 50-100 ppm.]
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
- Plumbing System/Maintained in Good Repair
Observation: The 3-compartment sink faucet fixture is leaking water.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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03/21/2013 | Routine | |
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