- Critical: Handwashing Lavatory*
Observation: The Hand sink in the dish washing area has been removed.
Correction: Reinstall the handsink.
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03/31/2016 | Routine | |
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the service area
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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10/01/2015 | Routine | |
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read150.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Rinsing Procedures
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
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07/22/2014 | Routine | |
Dish machine sanitizing solution adjusted to 50 PPM.
No violation noted during this evaluation. | 02/04/2014 | Follow-up | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. Stop using the dish machine and manually wash rinse and sanitize dishes.
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01/21/2014 | Routine | |
- Critical: Cooling*
Observation:
Refried Bean, in walk-in
Correction: noted not being adequately cooled to prevent the growth of harmful bacteria.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level of the three vat sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. (hose attached to pluming fixture)
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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08/19/2013 | Routine | |
this inspection was during an investigation of a complaint by a customer for reserving chips.
- Critical: Food - Returned Food and Reservice of Food*
Observation: Observed a waiter remove a basket of chips from a table (where they were served to a customer) and take them back into the kitchen, returning them to the storage bin.
Correction: Once food items are served to a customer the items can not be reserved for human consumption.
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03/20/2013 | Routine | |
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