Temperature strip indicated rinse temperature on dish machine was at correct temperature. Health department permit issued.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet with hose connection as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
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12/30/2015 | Routine | |
Observations discussed with PIC. Plans are in place to repair dishwasher and freezer.
- Equipment - Good Repair and Proper Adjustment
Observation: Dishwasher, freezer (ice-build-up observed) were observed in a state of disrepair and damaged.
Correction: Repair the dishwasher to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dishwasher & freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
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04/16/2015 | Routine | |
Observations discussed with operator. Manually sanitize dishware until chlorine dispenser is replaced on warewash machine. Utilize test strips to determine machine is dispensing sanitizer as required keeping record denoting manual check daily.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The commercially processed ready-to-eat (RTE) cheese(s) in the refrigeration unit was inappropriately marked after opening with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- 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 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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10/21/2014 | Routine | |
Discussed glove usage (no bare hand contact)
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit (warewash machine)/ quaternary ammonia test kit (sink sanitizer) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior baffle of ice machine
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/26/2014 | Routine | |
Discussed employee health policy. FDA materials given to PIC.
No violation noted during this evaluation. | 06/06/2013 | Routine | |
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