- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Bar three compartment sink had no final rinse sanitizer.
Correction: Sinks drained and dishwasher to be used.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of cleaner in spray bottle was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/25/2016 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Ammonium sanitizer in spray bottle above 200 PPM.
Correction: Ammonium sanitizing solution must be at 200 PPM.
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10/06/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in freezer cold holding at improper temperatures. ( The door was open and food had thawed somewhat. )
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- 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 ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Correction:
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. ( Use test strips to make sure the final rinse sanitizer is between 50 to 100 PPM chlorine. )
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: @Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (Ammonium sanitizer in spray bottles too strong.)
Correction: Utilize only ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Ammonium must be 200 PPM for food contact surfaces.
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04/03/2015 | Routine | |
Food service permit issued.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Raw and/or undercooked foods is/are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handwashing sink at bathroom has leaking faucet.
Correction: Repair or replace faucet.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling tiles missing around post at bar area.
Correction: Install missing tiles before beginning food service.
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07/03/2014 | Routine | |
All of the following items need to be corrected before a health permit:
1. All cooler units must maintain 41 degree F or less.
2. All freezer units must maintain food in frozen state.
3. Stock all hand sinks with soap and paper towels.
4. Put a covered trash recepticle in ladies rest room.
5. Make sure dish machine works properly.
6. Obtain test strips for sanitizer in dish machine and 3 compartment sinks.
7. Put covers back on lights in kitchen area.
8. Put light back in walk in cooler.
9. Clean ventilation hood system.
10. Finish cleaning equipment and floors .
Once all of these items are corrected contact me at 540 204-9766
No violation noted during this evaluation. | 05/29/2014 | Routine | |
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