All violations need to be corrected within 30 days. permit issued.
- Pests - Controlling Pests*
Observation: Harborage conditions exist, fly seen in kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/09/2015 | Routine | |
No critical violations today. No violation noted during this evaluation. | 05/29/2015 | Risk Factor | |
No violation noted during this evaluation. | 11/07/2014 | Routine | |
All critical violations were corrected
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup hot holding at improper temperatures, at 125°F
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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09/04/2014 | Risk Factor | |
Permit expires on Nov 30th, 2013. No fee or application has been received yet.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. The handle for the hot water is broken, on order to be replaced.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach mix 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.
- Critical: Toxics - Conditions of Use* (corrected on site) (repeated violation)
Observation: The bleach sanitizers are not being used in accordance with law or the manufacturer's use directions. Over 200 ppm concentration
Correction: The bleach sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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09/26/2013 | Routine | |
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