The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer 3 vat sink: 300 ppm.
No violation noted during this evaluation. | 12/22/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dish machine: 100 ppm. Quaternary ammonium sanitizer 3 vagt sink: 300 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR COOLER AND FREEZER TO HEALTH DEPARTMENT WITHIN 10 DAYS, AS DETAILED ABOVE.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration/freezer units are not operating properly and is unable to maintain cold food at or below 41/32°F: Victory 2 dr UR cooler/ Freezer #7
Correction: Repair/adjust the units so they are able to maintain foods at or below 41/32°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide copy of service invoice to Health Dept. within 10 days.
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06/01/2015 | Routine | |
| No violation noted during this evaluation. | 12/03/2014 | Risk Factor | |
Additional coolers/freezer:
(1) True 3DR Freezer (-5F)
(2) Arctic Air 2DR Cooler (35F): sliced pepperjack cheese 42F
(3) GE Chest Freezer (20F)
(4) Kenmore Chest Freezer (-10F)
(5) Masterbilt 2DR Freezer #1 (-12F)
(6) Masterbilt 2DR Freezer #2 (11F)
(7) Victory 2DR Freezer (-2F)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: SHELLESS HARDBOILED EGGS COOLING IN A DEEP PAN IN THE VOLLRATH WALK-IN-COOLER AT 48F FOR 5.5 HOURS.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: SRC 3DR DISPLAY COOLER (1) ALFALFA SPROUTS AT 56F (2) SLICED TOMATO AT 52F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED FOOD TO ANOTHER COOLER.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: (1) SRC 3DR DISPLAY COOLER AT 54F (2) AMERICOOLER WALK-IN-COOLER AT 45F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. PLEASE FAX A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb NEAR THE AMERICOOLER WALK-IN-COOLER IS not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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06/11/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: The interior of the ice bin equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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12/13/2013 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Rheem Ruud ES120-54-G42X2
Dish machine: Auto chlor
EHS provided manager with employee health policy.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives stored between prep table and cooling unit.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
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12/21/2012 | Routine | |
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