- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized in that the dishwasher not reaching 180 degrees F for final rinse temperature..
Correction: Operator voluntarily used one compartment for manually sanitizing. Must repair or replace the dishwasher.
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03/30/2016 | Routine | |
Note:
Email the new dishwasher specification or report for repair.
- 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 thermometer read 140 degrees F.
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.
- Handwashing - Using a Handwashing Lavatory
Observation: The only handwashing facility located at the kitchen is blocked with dirty dishes, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove said dishes preventing its use.
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07/29/2015 | Routine | |
Potentially hazardous food registered at adequate temperature. Dishwasher sanitizing adequately.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
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11/18/2014 | Routine | |
Facility in excellent condition.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) gravy in the refrigeration unit is not properly dated for disposition. Said food was opened and used a day before and will be held for 4 days in refrigerator.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Operator voluntarily provided date marking on said food.
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01/17/2014 | Risk Factor | |
Maintain the refrigerator at 33 -- 39 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: PHF's holding at improper temperatures
Correction: 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.
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04/10/2013 | Routine | |
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