| No violation noted during this evaluation. | 07/22/2015 | Follow-up | |
Must repair dish washing machine machine and call Health Department to check before using. 204-9769 Other violations to be completed before July 22, 2015.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 141-155.
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.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dish washing area. Light not working.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility has ref units and garabage disposable that are not in operation.
Correction: Repair or replace to bring equipment into working condition or remove all unnecessary items from the facility.
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07/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pickles cold holding prep unit at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Durability
Observation: The wood cutting board at front slicing area broken and rough and cannot be cleanded and sanitized.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. 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: The nonfood contact surface of the walk-in shelves has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Ice cream freezer not working and prep ref unit in back not running.
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.
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04/16/2014 | Routine | |
| No violation noted during this evaluation. | 04/18/2013 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Gray wiping cloth without sanitizer on food contact surface.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Do not use heavily stained wiping cloths on food contact surfaces because it is impossible to tell if cloths are clean.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in upright and food prep unit above 41 F cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair units to maintain foods at 41 F or below at all times. ( Food relocated )
- Nonfood Contact Surfaces
Observation: Table in dishwasher room rusted and unstable.
Correction: Alter or replace this table to provide stable and cleanable equipment..
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the garbage disposal and dishwasher sink are leaking. Garbage disposal and dishwasher not in good repair.
Correction: Plumbing systems and components shall be maintained in good repair. Correct within 14 days.
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03/20/2013 | Routine | |
The walk-in freezer is to be used more extensively to cool not only the salads but for the sliced meats and sandwiches that are made up ahead of service time. Employees to be instructed in methods to keep the meats and cheeses as cold possible during food prep. Whatever is necessary must be done to cool food properly and to keep PHF at 41 degrees F or below. Hand washing sink to be installed in food prep area within 30 days. Continue to properly label food for the use of time as a public health control with PHF.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in walk-in cold holding unit at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Walk-in ref was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional ref necessary to maintain food items at 41 degrees F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no handwash lavatory at food prep area where oven is located, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at food prep area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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09/21/2011 | Follow-up | |
At follow-up inspection we will discuss any plan you have for correcting Section 31 - 1450 . Please contact me at any time if you wish to discuss inspection.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in walk-in cold holding unit at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in ref was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional ref necessary to maintain food items at 41 degrees F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hand sink faucet, next to three compartment sink, is not providing hot water.
Correction: Hand sink must be provided with hot and cold running water.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at food prep area where oven is located, preventing routine handwashing by food workers.
Correction: Install an additional handwash lavatory at food prep area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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09/08/2011 | Routine | |
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