- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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01/26/2016 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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01/21/2016 | Risk Factor | |
| No violation noted during this evaluation. | 09/12/2014 | Other | |
Note: Temperatures are stabilizing to more normal settings. A follow-up will be conducted later today to determine compliance.
No violation noted during this evaluation. | 09/12/2014 | Other | |
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Observed personel drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed all P.H.Foods cold holding at improper temperatures
Correction: OPERATOR DISCARDED ALL phf FOODS AT TIME OF EVALUATION. THE PRODUCTS WERE ADULTERATED AND DEEMED NO LONGER USABLE.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities
Observation: All equipment was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional cooling units necessary to maintain food items at 41 degrees F or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed the hot water turned off in the employee restroom.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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09/11/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed several drinking cup containers sitting in the kitchen on food prep. surfaces.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Hair Restraints - Effectiveness
Observation: Observed on line cook with a full beard and no beard cover.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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12/11/2013 | Routine | |
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