- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the dish washing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/14/2015 | Routine | |
Discussed corrective actions to violations with operator. Renovation will take place 2/16/15-2/22/15. Will follow-up.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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01/27/2015 | Routine | |
Discussed the following w/operator: certification in food management due in 90 days. Sanitizer concentration: fill sink with plain water then mix sanitizer to fill the sink until dispenser is repaired. Monitor sanitizer concentration. When payment is made permit will be issued.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: QT-40 santizer concentration level too high (500ppm).
Correction: Adjust sanitizer concentration to 200-400 ppm.
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07/23/2014 | Risk Factor | |
Discussed the following with the operator: employee health & corrective actions to violations. Monitor sanitizer concentration to ensure it does not exceed 400 ppm. Post permit in public view.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerators
Correction: Clean and sanitize these surfaces.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in storage area and under/behind were noted in need of cleaning.
Correction: All floors must be cleaned as often as necessary to keep them clean.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Sanitizer concentration was above 400 ppm.
Correction: Ensure sanitizer is at a concentration between 200 ppm & 400 ppm.
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01/07/2014 | Routine | |
Discussed the following with the operator: employee health and corrective actions to violations. Permit issued.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the coffe prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer concentration too high (>500 ppm)
Correction: Ensure sanitizer concentration is 200 ppm-400 ppm per manufacturer's specifications.
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07/19/2013 | Routine | |
Discussed the following with the operator: sanitizer monitoring and corrective actions to violations. All employees must obtain food handler cards with in 90 days.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) located in the dishwashing area is not calibrated.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- 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 200-400 parts per million as identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach-in refrigerator.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the in the prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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03/01/2013 | Routine | |
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