Certified manager's certificate expired 2014 !
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Some PHF's at improper cold temperatures .
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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10/14/2015 | Routine | |
Two critical deficiencies
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a new test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food utensils, knives, etc.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Replace old sanitizer and repair or replace the sanitizer distribution system.
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02/09/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatballs at improper hot holding temperatures.
Correction: Ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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08/13/2014 | Risk Factor | |
Excellent operation. Provide a mop & broom holder to comply with paragraph 3220 above.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/02/2014 | Routine | |
The purpose of this visit was to evaluate Complaint #30706. Findings: no evidence to support this complaint. No flies of any kind were seen. Close this complaint. Will call the complainant to advise her of the results.
No violation noted during this evaluation. | 08/14/2013 | Complaint | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed . Water is not hot enough.
Correction: Increase the water temperature to 110 F.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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07/02/2013 | Risk Factor | |
Nice improvements.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to identify the five repotable diseases.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about the five reportable diseases.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Plumbing System Maintained in Good Repair
Observation: The three vat sink is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
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02/12/2013 | Routine | |
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