- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): shelving
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Observed single service items being stored on the floor.
Correction: Single service items shall be stored at least 6 inches above the floor.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: Plumbing connection under the handsink was leaking.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Observe gaps around the door.
Correction: Seal gap around door.
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08/31/2015 | Routine | |
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.--A THREE COMPARTMENT SINK WAS SET UP DURING TIME OF INSPECTION.
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02/24/2015 | Routine | |
Inspection conducted as requested by Department of Social Services (CORE Inspection).
Please have Dish Machine serviced and send copy of invoice to Health Department by 12/19/14.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. 3VAT SINK SET UP, CALLED FOR MAINTENANCE CHECK AND REPAIR.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at @LOCATION@ was measured at a temperature less than 100°F. HANDWASHING SINK BY DISH MACHINE OBSERVED AT MAXIMUM TEMPERATURE 80F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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12/09/2014 | Risk Factor | |
The purpose of today's visit was to conduct a standardization training exercise. Hand written inspection report inserted in file.
No violation noted during this evaluation. | 08/06/2014 | Training | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Violation was corrected at the time of inspection.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Yellow bucket holding Quatnary Ammonium Sanitizer not labeled with common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Corrected at the time of inspection by CFM.
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01/08/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. No violations observed. Observed facility clean and organized. Jackson Wareforce C44 high heat sanitizer, thermolabel turned first run.
No violation noted during this evaluation. | 07/17/2013 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted on February 19, 2013. The high heat warewashing machine observed in good repair and sanitizing. Both coolers that were above 41F during the routine inspection observed in good repair and at or below 41F.
No violation noted during this evaluation. | 03/01/2013 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
Equipment: Jackson Workforce C44 High Heat.
A follow-up inspection will be conducted no later than Friday, March 1, 2013 to verify that the high heat dishmachine is properly sanitizing and McCall 1D RI Cooler and Delfield 3D prep cooler are able to maintain 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cartons milk in McCall 1D RI at 44F
Correction: beef and chicken base in Delfield 3D RI prep cooler at 44F
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: McCall 1D RI Cooler and Delfield 3D Prep Cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes run through high heat dishwasher, at insufficient temperature per thermolabel testing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Dishes and utensils will be rewashed in 3C sink.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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02/19/2013 | Routine | |
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