Facility was very clean and well maintained. Discussed the importance of watching the gauges on the dishmachine.
No violation noted during this evaluation. | 12/15/2015 | Routine | |
Facility was clean and well maintained.
No violation noted during this evaluation. | 05/20/2015 | Routine | |
Facility was very clean and well maintained.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in the 2 DR Victory reach-in (right side of line looking in) were cold holding at improper temperatures
Correction: Relocate food items prepared in the morning to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discarded chicken nuggets, broccoli salad, and neufchatel chesse spread were discarded.
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09/24/2014 | Routine | |
Facility was clean and well maintained.
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not accurate.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Plumbing System Maintained in Good Repair
Observation: Faucet at the handwash sink next to the office is in poor repair (faucets are locked and it was noted on the previous inspection from November 2013 and still has not been repaired).
Correction: Repair and maintain all plumbing components ans fixtures.
- Light Bulbs Protective Shielding
Observation: Light fixture near the 3 compartment sink is not shielded, coated, or otherwise shatter-resistant. There are also several light fixtures throughout where the shielding is lose.
Correction: Ensure that all light fixtures in the kitchen are properly shielded.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quatz sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (Have not been following directions on using the pre-soaked Quatz sanitizer wiping cloths)
Correction: Utilize only sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/09/2014 | Routine | |
Repair handsink near the office. Employees are using the two other handsinks in the kitchen area until repaired. Clean door gasket of walk in cooler. Replace thermometer in warmer #1.
200 ppm quat in sanitizing buckets. Dishmachine wash temp 165, rinse temp 189.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the milk cooler is in poor repair which may be contributing to the ice condensation in the unit.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Correct within 30 days.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floors and walls especially near and under equipment, at the floor wall juncture on serving line noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Correct within one week.
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11/04/2013 | Routine | |
Handwashing observed. Employee Health Policy in place. Dishmachine wash 162 degrees, Rinse 185 degrees.
- 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: chicken fajitas hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.Noted precooked chicken heated to 167 degrees, wrapped in a tortilla that was 50 degrees and placed in warmer. Fajitas in warmer reading 100 degrees F. Recommend that tortillas are warmed before wrapping and placing back in warmer.
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05/09/2013 | Routine | |
No issues of public health concern observed at this time. NOTES: Floors under equipment and shelves in dry storage area in need of detail cleaning. Clean knife holder. Repair leak under sink at dishmachine. Clean inside of ice maker. Sanitizing buckets 200 ppm quat ammonia. Dishmachine Wash: 168, sanitize 181
No violation noted during this evaluation. | 12/11/2012 | Risk Factor | |
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