Observed food residue on new slicer- has not been used at this facility. Wash, rinse, and sanitize slicer thoroughly before use. Dish machine is not sanitizing effectively. The water may be getting too hot, as the gauge showed final rinse temps between 194 and 200. Contact maintenance to repair. EHS will follow-up to ensure dish machine functions properly.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read between 194 and 200 during multiple runs..
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.
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03/07/2016 | Risk Factor | |
Okay for permit.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Breaded chicken hot holding at improper temperatures.
Correction: Chicken was rapidly reheated to 165 degrees.
- Plumbing System Maintained in Good Repair
Observation: Several sinks are leaking.
Correction: Repair.
- Pests - Controlling Pests* (repeated violation)
Observation: Drain flies observed in dish washing area.
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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12/04/2015 | Routine | |
No risk factor violations observed. Gloves worn.
No violation noted during this evaluation. | 03/17/2015 | Risk Factor | |
Gloves worn.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found dishmachine at 140 degrees final rinse temperature.
Correction: Sanitizing temperatures to reach 180 degrees. Please have machine maintained and able to reach sanitizing temperatures (switched to triple sink).
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12/04/2014 | Routine | |
No risk factor violations observed. Gloves worn. Discussed employee health policy. Dishmachine - heat sanitizer. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
No violation noted during this evaluation. | 10/07/2014 | Risk Factor | |
Data logger was checked and refrigerator was working properly.
No violation noted during this evaluation. | 05/28/2014 | Follow-up | |
Data logger was put in the Tuckahoe refrigerator. Drain flies in the kitchen and in the dish room.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed pimento cheese and cottage cheese at 43-44 degrees in the refrigerator in the Tuckahoe serving kitchen.
Correction: Products were discarded by management.
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05/27/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/20/2014 | Follow-up | |
Drain flies observed on the wall around the beverage area and ice machine.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food debris in the sectional plates
Correction: Corrected by cleaning and sanitizing.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The temperature test strip did not change color. The pressure on the final rinse was 10 and curtains were missing or the wrong size.
Correction: Repair.
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02/12/2014 | Risk Factor | |
Ok to permit.
- Physical Facilities in Good Repair
Observation: Observed low and/or missing grout at the drain and wall behind the ice machine in the kitchen.
Correction: Repair.
- Pests - Controlling Pests*
Observation: Observed drain flies in several area.
Correction: Remove breeding area by cleaning drains and eliminating standing water.
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11/04/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating while working.
Correction: Employee was instructed to go out of kitchen to eat, remove gloves, wash hands and new gloves. Employee complied.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed rice at 127 degrees and chicken at 119 degrees in the hot holding cabinet.
Correction: Reheat and put in other hot holding unit.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed build up on iced tea nozzles.
Correction: Clean.
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06/25/2013 | Risk Factor | |
Standardization inspection with another EHS.
No violation noted during this evaluation. | 03/07/2013 | Training | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Door facing not easily cleanable.
Correction: Unit to be replaced.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: No handwashing sink in the Westham dining service area.
Correction: Will be installed by 2/1/2013.
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01/16/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed soup at 47 degrees in walk-in cooler.
Correction: Corrected by discarding. Should have been 41 degrees or less.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed door facing on the 2 door Victory refrigerator not easily cleanable.
Correction: Repair.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed build up on nozzle of tea urn.
Correction: Corrected by cleaning.
- Critical: Handwashing Lavatory*
Observation: No handwashing sink in the Westham dining serving area.
Correction: Provide.
- Lighting, Intensity
Observation: Observed light intensity 42 foot candles at slicer.
Correction: This area should be 50 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dust and rust on ceiling tiles and supports.
Correction: Ceiling is supposed to be replaced.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a chemical spray bottle improperly labeled.
Correction: Corrected by removing.
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12/06/2012 | Routine | |
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