- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food prep cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/12/2015 | Routine | |
Chlorine solution must be tested with test kit to make sure dishwashing machine is providing 50 to 100 PPM chlorine at final rinse.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution was not at an acceptable concentration at final rinse of dishwashing michine. ( No chlorine reading until sanitizer prime switch used to pump sanitizer solution through tube and then it began to work and provided 75 PPM chlorine at final rinse. )
Correction: Dishwashing machine must provide chlorine sanitizing solution to a level of at least 50 to 100 parts per million at final rinse.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.( No chlorine sanitizing kit could be produced at time of inspection.)
Correction: Provide chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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03/06/2014 | Routine | |
Violations corrected from last inspection.
No violation noted during this evaluation. | 09/13/2013 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee was eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the walk-in shelves and cooling fan and grill has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in kitchen not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Air vent grills area dirty and rusted in the kitchen area noted in need of cleaning and repair.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean and in good repair.. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working container of degreaser was 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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09/03/2013 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Dented food cans stored on shelf for use.
Correction: All food cans dented on rim or seam must be stored on shelf labeled " Not for use" until returned or discarded.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Shelves and storage container in walk-in ref had accumulation of food and dirt.
Correction: Clean these items often enough to prevent accumulation of dirt and food build up which could contaminate food.
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11/02/2011 | Risk Factor Assessment | |
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