Operator is using bleach at a concentration of 100 ppm for effective sanitation. Chemical company was called to adjust dispenser to comply with sanitizing chemical that needs to operates in a range of 150-400 ppm.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/14/2015 | Routine | |
Notes:
Work order was placed to get 4-door freezer repaired.
Remind employees to wash hands when changing gloves. Eliminate bare hands contact when serving French fries. Use gloves. Also eliminate bare hand contact with food contact surface of GoGurt that restaurant start serving recently. Line up all tubes in one direction OR wear gloves when serving them.
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Equipment and Utensils - Good Repair and Calibration
Observation: Sanitizer dispenser is not adjusted to deliver sanitizer at proper concentration.
Correction: Adjust, replace or repair the dispenser to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist. Flies in the kitchen and dining area and a few live roaches in the basement observed during inspection.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items (in the basement) to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only 200 - 300 ppm concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/08/2014 | Routine | |
Critical violation must be corrected within 10 days, non-critical violations must be corrected within 30 day.
- 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 - Cold Holding* (repeated violation)
Observation: Canadian ham, Virginia Ham and liquid eggs cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the 4 door reach-in freezer, freezer-well 1, 2.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at kitchen hand sink used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Live roaches observed in the basement.
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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01/06/2014 | Routine | |
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
Front rear refrigeration unit is not in service, part needs to be replaced.
Salad unit not in use until repaired or replaced. No PHFs to be stored inside!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes, sliced cheese, burrito mix and burrito wraps (discarded) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Salad refrigeration unit is not supporting cold holding temperature of 41 F or less.
Also one of the microwave ovens on top of salad unit is not easy cleanable due to damaged plastic inside.
Correction: Repair salad unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Replace microwave oven.
- Plumbing System Maintained in Good Repair
Observation: Faucet to the mop sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: A few openings in the ceiling above preparation area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Seal openings.
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09/06/2013 | Routine | |
All non-critical violations must be corrected within 30 days.
Working order was placed during inspection to repair salad unit.
Reviewed employee health policy with PIC.
Suggested to dilute quaternary ammonium sanitizer manually and use test strips to check proper concentration of 200 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes and shredded cheese cold holding at improper temperatures in the salad unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomatoes, sliced cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Salad reach-in cooler was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit registered at 52 F. Also, wall sanitizer dispenser is not adjusted to the proper concentration, dispensing sanitizer at concentration > 400 ppm.
Correction: Adjust dispenser and reach-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/05/2013 | Routine | |
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