- Equipment - Good Repair and Proper Adjustment
Observation: Ice build-up in the walk-in freezer around fan, shelving and ceiling.
Correction: Repair 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.
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12/28/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of sanitizer are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/17/2015 | Routine | |
| No violation noted during this evaluation. | 12/30/2014 | Routine | |
Good hand washing practices observed.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Quat solution in wiping buckets tested at half strength (100 ppm)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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07/08/2014 | Routine | |
1. Water - Rinnai tankless heater adjusted to 140 degrees F. Hot water @ tap: kitchen hand sink 109+ F: service counter: 107 F
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in several TCS holding units
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: One True RIC had an ambient air temperature inadequate for cold holding of TCS foods.
Correction: Adjust the cooler 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.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at ladies rest room 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatories.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories.
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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06/03/2014 | Pre-Opening | |
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