- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed bleach water being used for sanitizing over 200 ppm.
Correction: Dilute concentration to 50-100 ppm for sanitizing dishes.
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11/10/2015 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee comes back into the kitchen and not wash their hands before engaging in food preparation.
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 task.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Inside of cabinets and drawers could use some cleaning.
Correction: Clean the cabinets and drawers.
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07/07/2015 | Routine | |
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Eggs in refrigerator expired on 1/30/15.
Correction: Keep an eye on the dates on the food in the refrigerator. Discard eggs.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishes being washed without going through a sanitizing solution.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Make sure to set up 3 compartment sink and use bleach water solution when cleaning dishes.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not readily available at the hand sink.
Correction: Make sure the soap dispenser is on and working properly, so that hands can be cleaned properly.
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03/17/2015 | Risk Factor | |
No violations noted at the time of inspection. Permit issued. No violation noted during this evaluation. | 07/11/2014 | Routine | |
No risk factor violations noted at the time of inspection. Bleach available. No violation noted during this evaluation. | 03/28/2014 | Risk Factor | |
Don't forget gloves! Bleach >50 ppm. Permit issued.
- Temperature Measuring Devices
Observation: No visible thermometer in back refrigerator.
Correction: Provide thermometer in all refrigerators.
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06/19/2013 | Routine | |
No risk factor violations noted at the time of inspection. Bleach available. No violation noted during this evaluation. | 12/12/2012 | Risk Factor | |
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