Snack bar in very good sanitary condition! No violation noted during this evaluation. | 08/28/2015 | Routine | |
No violations. No violation noted during this evaluation. | 03/17/2015 | Routine | |
Violations discussed and/ or corrected during inspection, advised to convert fss certificate to local for proper credit and correct expiration date local department only crediting three year vs the five years for the national certificate.
- 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service cups were found stored on floor.
Correction: Store single service cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 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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09/30/2014 | Routine | |
Violations discussed and/ or corrected during inspection.
- 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 parts per million or otherwise identified by manufacturer's recommendations.
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03/26/2014 | Routine | |
Violations discussed for correction.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic cups were found stored on the floor.
Correction: Store single service cups/plates in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front food prep area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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10/03/2013 | Routine | |
Violations discussed and/ or corrected during inspection. Advised to call h/d for the next food service class, food manager's permit expiring at the end of the month.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the ref
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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04/16/2013 | Routine | |
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