All potentially hazardous food registered at adequate temperature. Dishwasher functioning adequately. Facility in excellent condition.
No violation noted during this evaluation. | 10/07/2015 | Routine | |
Quat sanitizer concentration in wiping cloth bucket measured at 350 ppm.
Observed proper hand washing, glove use, and hair restraints.
No violation noted during this evaluation. | 04/10/2015 | Routine | |
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 103º.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Employees set up the 3-vat sink during my inspection.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks in the kitchen was measured at a temperature less than 100°F.
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.Correct by 11/3/2014.
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10/27/2014 | Routine | |
| No violation noted during this evaluation. | 04/02/2014 | Risk Factor | |
Be sure to set all automatic faucet hand sinks to "HOT" to wash hands effectively (water temperature must be at least 100 degrees F).
Dish machine is not working (booster heater will not turn on). Manager already called in the work order and they are manually washing, rinsing and sanitizing dishes in the 3-vat sink.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used in the 3-vat sink was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to between 150 and 400 parts per million as identified by manufacturer's recommendations.
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11/06/2013 | Risk Factor | |
Be sure to set hand wash sinks to hot water (100 degrees F) for adequate removal of soil and bacteria.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee observed cleaning and handling dirty dishes without washing hands before donning gloves to handle food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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04/25/2013 | Routine | |
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