| No violation noted during this evaluation. | 11/16/2015 | Routine | |
| No violation noted during this evaluation. | 09/10/2015 | Routine | |
| No violation noted during this evaluation. | 05/12/2015 | Routine | |
| No violation noted during this evaluation. | 03/19/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The Sanitizer Mixing Valve on the Three Compartment Sink was observed in a state of disrepair and damaged. Observed the Mixing Valve Dispensing Quaternary Ammonia at a concentration of greater than 400 ppm
Correction: Repair the mixing Valve 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 the mixing valve, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Quaternary Ammonia in the three compartment sink and wiping buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a Quaternary Ammonia Concentration of greater than 400ppm in the Three compartment sink and wiping buckets.
Correction: Utilize only Quaternary Ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/08/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The Quaternary Mixing valve above the three compartment was observed in a state of disrepair and damaged. Mixing valve is leaking
Correction: Repair the mixing valve 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 the mixing valve, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed a Chlorine concentration of less than 10ppm in the tray dishmachine.
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. To minimize workload you can move to all single service utensils.
- Physical Facilities in Good Repair
Observation: The walls around the slop sink are not maintained in good repair. Observed cracks and peeling paint on the walls.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/08/2014 | Routine | |
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the Dishmachine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
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06/04/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed Chlorine concentration of less than or equal to 10ppm in the dishmachine.
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. To minimize workload you can move to all single service utensils.
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03/13/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floors and walls in the kitchen under and behind equipment (stove, yellow refrigerator, ice maker) 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.
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12/19/2013 | Routine | |
| No violation noted during this evaluation. | 09/24/2013 | Routine | |
| No violation noted during this evaluation. | 06/13/2013 | Routine | |
| No violation noted during this evaluation. | 03/12/2013 | Routine | |
| No violation noted during this evaluation. | 12/11/2012 | Routine | |
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