- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cheese in ref cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Relocated to three door ref. Repair two door ref to maintain food at 41 degrees or below.
- Sink - Service Sink (repeated violation)
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. ( Water not turned on because of a leak in pipe going to ice machine.)
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. ( Sink existing and needs hot and cold water provided to faucets. Repair within ten days.)
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03/17/2016 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Knives were found stored between three compartment sink and wall. This area cannot be kept cleaned and sanitized.
Correction: Store knives in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Food pan is approved for storage.
- Sink - Service Sink
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. Owner wants to replace instead of repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the @Location@
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/28/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes on buffet cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. ( Ice added and temps to be taken.
- 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 so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (Buffet hot holding unit not being used.)
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/31/2015 | Routine | |
Information supplied for employee health, temps and food handling.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Three compartment final rinse sanitize sink not set up..
Correction: Three compartment sink must be set up to wash, rinse and the final sanitize sink compartment must contain a 50 to 100 PPM chlorine solution that is allowed to remain on utensils for at least one minute.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of oil and peroxide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of oil and peroxide must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/13/2014 | Risk Factor | |
Three compartment sink final rinse correct at 100 PPM chlorine solution. Wiping cloths chlorine solution correct at 50 PPM.
- Food - Frozen Food
Observation: Frozen foods not maintained frozen. ( Two items stored in door. )
Correction: Ensure frozen food is maintained frozen. ( Defrost the freezer to freeze better.)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
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07/30/2013 | Routine | |
Three compartment sink final rinse chlorine solutionconcentration correct at 75-100 PPM.
No violation noted during this evaluation. | 12/19/2012 | Risk Factor | |
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