Thermolabels will soon be required for the hot water dishwasher which will need to provide an irreversible record that the temperature on the dish reaches 160 F. Purchase strips that detect 160 F on the dish.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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01/19/2016 | Routine | |
- Temperature Measuring Devices
Observation: The temperature measuring device located walk in is not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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04/14/2015 | Routine | |
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/17/2014 | Routine | |
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a hose with sprayer nozzle attached to mop sink spigot.
Correction: Disconnect hose/sprayer or add a double check value vacuum breaker to mop sink spigot.
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08/19/2014 | Routine | |
| No violation noted during this evaluation. | 04/23/2014 | Risk Factor | |
- Plumbing System Maintained in Good Repair
Observation: Hot water spigot handles on both hand sinks in poor repair. Stripped and will not shut water completely off.
Correction: Repair and maintain all plumbing components and fixtures.
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12/17/2013 | Routine | |
| No violation noted during this evaluation. | 08/15/2013 | Routine | |
| No violation noted during this evaluation. | 04/16/2013 | Routine | |
Recommended using time as a control on PHF's on ice on the service line.
No violation noted during this evaluation. | 12/05/2012 | Risk Factor | |
Issue permit new ownership.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. (ice cream scoop)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Need a dipper well.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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02/14/2012 | Routine | |
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