Make sure soap containers stay labeled.
- 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 QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 133°F while the actual temperature was 150°F.
Correction: Dishes are sanitized with 195°F rinse temperature. Need to adjust wash temperature to 150°F so soap action will be more effective.
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02/08/2016 | Routine | |
No food being prepared or served during inspection.
Final rinse pressure for warewasher = 25 psi - ok
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150°F while the actual temperature was 143°F.
Correction: Need to correct the wash temperature to min. of 150°F. Sanitizer rinse is 195°F, so ok to use until wash temperature is increased.
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10/16/2015 | Routine | |
Final rinse pressure = 22 psi - ok.
Bag of old cabbage - no longer used, so to be disposed of today
No violation noted during this evaluation. | 06/09/2015 | Routine | |
No food preparation during inspection.
Final rinse pressure = 25 psi for warewasher - ok
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk and bologna cold holding at improper temperatures in 1-door refrigerator
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/10/2015 | Routine | |
Final rinse pressure for warewasher = 25 psi - ok
New warewasher installed and working well.
- Plumbing System Maintained in Good Repair
Observation: Leaking faucet at left scrapping tower over 4-compartment sinks
Correction: Repair faucet so not leak.
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11/07/2014 | Routine | |
New thermostat installed for walk-in refrigerator.
New dishwasher/warewasher is in process of being shipped and will receive soon.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Covers for thermometers of dishwasher are scratched and worn so that they are difficult to read. Final rinse pressure gague no indicate any pressure.
Correction: Replace covers for thermometers. Repair pressure gague - should run between 5-30 psi.
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07/15/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Milk in walk-in cooler (46°F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Readjust refrigeration - maintenance unit as needed.
- Good Repair and Calibration of Thermometers
Observation: Covers for thermometers of dishwasher are scratched and worn so that they are difficult to read. Final rinse pressure gague no indicate any pressure.
Correction: Replace covers for thermometers. Repair pressure gague - should run between 5-30 psi.
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07/08/2014 | Routine | |
Final rinse pressure for dishwasher/warewasher = 7 psi - ok
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Cutting board is building up some soil and/or food debris in the scratches in the board.
Correction: Clean with bleach and stiff brush. Otherwise remove thin layer of surface to remove scrathes and soil, or replace.
- Plumbing System Maintained in Good Repair
Observation: Leaking faucet at scrapping tower nearest dishwasher.
Correction: Repair so that does not continue to leak.
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03/11/2014 | Routine | |
Final rinse pressure for dishwasher/warewasher = 8 psi - ok
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen
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.
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11/18/2013 | Risk Factor | |
New fill line in process of being installed. make sure faucet is located above flood level of sink(s) filling.
No violation noted during this evaluation. | 07/23/2013 | Follow-up | |
Dishwasher - 8 PSI - Ok
- Critical: Backflow Prevention, Air Gap*
Observation: Scrapping tower nozzle is below flood level of 3-compartment sink when released.
Correction: Need to correct by adjusting hose so that when released that nozzle end rests above flood level of sink. Needs to be at least twice the diameter of the water supply inlet and not less than 1 inch.
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07/15/2013 | Routine | |
Final rinse thermometer for dishwasher/warewasher = 8 PSI - OK -- Minimum approved is 5 PSI and normal range is 15-25 PSI. Suggest to check and have maintenance person check and adjust if necessary.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Several bags of bulk foods stored on floor in walk-in dry storage unit.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Suggest put bulk products in enclosed containers to avoid potential rodent activity, since storage unit is outside building.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Beef Stew (45°F) from yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Use shallow metal pans that are not covered until food cooled to 41°F or below.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Good Repair and Calibration of Thermometers
Observation: Thermometers on dishwasher/warewasher not register minimum teperature for wash 150°F and final rinse 180°F.
Correction: Repair or replace thermometer for dishwasher so that measures temperatures properly.
- Good Repair and Calibration of Thermometers
Observation: Thermometer on exterior of walk-in cooler for dry storage not functioning.
Correction: Repair or calibrate thermometer for walk-in cooler.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Debris and grease in wall/floor junction under stove.
Correction: Clean with degreasers and other needed cleaners.
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01/14/2013 | Routine | |
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