- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Food Service Employee using bare hands to plate fruit.
Correction: Food Employee shall not contact ready to eat foods with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs or single use gloves.
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08/28/2014 | Routine | |
No violations noted
No violation noted during this evaluation. | 06/17/2014 | Complaint | |
no violations noted
No violation noted during this evaluation. | 02/03/2014 | Routine | |
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- 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 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
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05/13/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Food employee touching ready to eat foods with their bare hand.
Correction: Food employees shall not contact RTE food with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs single-use gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Food held on ice at grill was above 41 F.
Correction: PHF shall be maintained at 41 F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Deep frier in grill area leaking oil.
Correction: repair or replace deep frier.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is100 F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: Plated food warming shelf has an accumulation of dust and debris.
Correction: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Dishes stored on shelf at the grill area with the food contact surfaces exposed to dust and other contaminates.
Correction: Clean dishes should be stored covered or inverted to protect them from contamination.
- Physical Facilities in Good Repair (repeated violation)
Observation: Kitchen floor not maintained in good repair
Correction: missing tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Ceiling in kitchen has dust and dirt on tiles.
Correction: Clean tiles and they shall be cleaned as often as necessary to keep them clean.
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03/04/2013 | Routine | |
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