- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the infant fridge.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the changing station is being used to store foods.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quat being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940: at 400ppm
Correction: Utilize only the concentration that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/21/2015 | Routine | |
Violations discussed and/ or corrected during inspection.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Distressed Merchandise, Segregation and Location (corrected on site) (repeated violation)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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04/10/2015 | Routine | |
Violations discussed and/ or corrected during inspection.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Products for credit, redemption, or return is not being stored in a separate designated area
Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
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10/08/2014 | Routine | |
Violations discussed and/ or corrected during inspection. for correction.
- Temperature Measuring Devices, Manual Warewashing
Observation: There is no temperature measuring device available in the manual warewashing area.
Correction: Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Adjusted by employee.
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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04/02/2014 | Routine | |
Violations discussed and/ or corrected during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) milk/cheese in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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10/08/2013 | Routine | |
no violations, serving pre-cooked food only, no left over.
No violation noted during this evaluation. | 04/08/2013 | Routine | |
Violations discussed for correction.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kids area
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/08/2013 | Routine | |
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