- 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 in the sanitizer buckets used for wiping cloths.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: shelving in facility and inside/outside refrigerator units
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls around the dishmachine and 3 compartment sink noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/06/2015 | Routine | |
* Facility is in need of general deep cleaning of floors, walls, around equipment, etc.
* Have maintenance fix leak at the hot water fixture of the 3C sink.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: crevices of pizza cold holding prep unit and shelves, shelving in the dough proofer, outside the dishmachine, on the nozzle of the pre rinse sprayer, tops of food storage lids.
Correction: Clean and sanitize these surfaces to prevent accumulations and pest issues .
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walk in cooler floor, walls around the dishmachine, and floors under equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/13/2015 | Routine | |
Notes:
*Can opener was observed corroded with food and debris. Clean and sanitize this item immediately.
*All mops should be hung up, not sitting on the floor.
- 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 at the front 3 compartment sink and the front wiping cloth bucket. Manager thinks that a new employee accidentally filled these with cleaning solution instead of sanitizer.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Manager immediately emptied and refilled the sink and wiping cloth bucket with sanitizer solution. Be sure to train and check behind new staff members.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the womens restroom due to burnt out bulbs. Also bulbs needed replaced in the dish washing area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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09/23/2014 | Routine | |
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the prewash sink is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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07/25/2013 | Routine | |
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