No objectionable conditions noted at time of inspection.
No violation noted during this evaluation. | 12/17/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The steamer was observed in a state of disrepair and damaged (leaking significant amount of water onto floor)..
Correction: Repair the steamer 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. If unable to repair the steamer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/23/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The chlorine sanitizer is below 50 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed chicken patties in the refrigeration unit were 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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06/04/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The sliced tomatoes and diced chicken (for salads) 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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03/17/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/15/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use - bulk salt dispensing utensil.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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09/11/2014 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Chlorine sanizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed clorine concentration is above 200 ppm.
Correction: Utilize only sanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/21/2014 | Routine | |
No violations noted at time of inspection.
No violation noted during this evaluation. | 12/17/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Chlorine sanitizer is below 50 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The plumbing under the three compartment sink was observed in a state of disrepair and damaged (leaking).
Correction: Repair the plumbing 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. If unable to repair the plumbing, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed concentration is above 200 ppm.
Correction: Utilize onlysanitizing agents that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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09/10/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The plumbing under the three compartment sink was observed in a state of disrepair and damaged.
Correction: Repair the plumbing 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. If unable to repair the plumbing, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/15/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The lights in the hood vent were observed in a state of disrepair and damaged.
Correction: Repair the lights 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. If unable to repair the lights, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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02/11/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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03/29/2011 | Routine | |
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