- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Noted hot dogs in reach in freezer at 55 to 52 f. Not holding temperatures. discarded Check reach in make sure it gets to 41 F before storing phf's in it
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: a) Door of walk in fridge not closing properly. Repair so door not kept open and lose refrigeration temperature. b) Noted reach in fridge not holding temps got to 55 F . repair so ambient reaches to 41 F or below.
Correction: Repair the door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (corrected on site)
Observation: noted no paper towels at both handwash stations.
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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09/28/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Noted cooked burger in one of 2 containers was 115 F to 120 F Appears hot holding unit not working properly, timer is out . Discarded
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (corrected on site)
Observation: Noted food particles on the side of milk shake machine and near top clean. .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/20/2015 | Routine | |
Complaint of roach in drink anonymous. Checked Ice machine and floors no roaches seen. saw copy of pest control treatment dated 03/11/2015
No violation noted during this evaluation. | 03/12/2015 | Complaint | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Noted hot dogs in reach in at 46 F . fridge may not be working properly moved to freezer and repairman called. .
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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09/12/2014 | Routine | |
Comments: noted employee washing hands in 3 comp sink need to use handwash sink. corrected on site.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Noted chlorine sanitizer for wipe cloths at 200 PPM . needs to be 50 to 100 ppm. diluted and corrected on site.
Correction: Utilize only sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/26/2014 | Routine | |
| No violation noted during this evaluation. | 07/22/2013 | Risk Factor | |
- Critical: Handwashing Lavatory*
Observation: Only one hand sink of the 2 handsinks in the kitchen is operational in the facility
Correction: repair the plumbing handwash lavatory at to allow convenient use by food workers
- Hand Drying Provision (corrected on site)
Observation: Both hand sinks in the kitchen had no paper towels.
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
- Physical Facilities in Good Repair
Observation: Noted hand sink plumbing leaking on to the floor. Hand sink needs repairing as soon as possible.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/12/2013 | Routine | |
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink in the back over the mop sink sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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12/28/2012 | Routine | |
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