Observation discussed with facility director.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fan cover has accumulations of grime and debris.
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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03/24/2016 | Routine | |
Kitchen a ppears clean and in good condition.
- Prohibitions (corrected on site)
Observation: Clean cutting boards were found stored behind the faucet of the two compartment sink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Kitchenware and Tableware
Observation: Eating utensils (spoons, forks) were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store eating utensils and kitchenware utensils with their food-contact surfaces facing downward into a cylinder shaped container to prevent contamination prior to their use. Otherwise, kitchen personnel may lay utensils down into a silverware tray or any washable container that has a flat bottom, as long as all handles are stored in the same direction.
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12/08/2015 | Routine | |
Reach-in refrigerator was at 70 upon PIC's arrival this morning. Frig was serviced this morning and was reading 39 at time of inspection. Contents of frig are not being used- will be discarded by PIC during lunch clean-up. Permit issued.
- 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 quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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08/17/2015 | Routine | |
Observations discussed with PIC. Bucky will be renewing food manager certification this month. Dish machine not reaching 180- PIC will call to have it serviced.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (repeated violation)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer read 178.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Correction: Clean and sanitize these surfaces for food contact.
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05/05/2015 | Routine | |
| No violation noted during this evaluation. | 01/12/2015 | Routine | |
Repair person contacted to service mechanical dishmachine. Employee illness reporting form reviewed with PIC.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the demonstration refrigerator..
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.
- 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 quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read <140ºF>.
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.
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08/11/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can-opener blade.
Correction: Clean and sanitize these surfaces for food contact.
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04/01/2014 | Routine | |
- Can Openers
Observation: The can opener is dirty.
Correction: Clean canopener as often as necessary.
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09/03/2013 | Routine | |
KITCHEN CLEAN AND IN GOOD ORDER AT TIME OF INSPECTION. Left Employee Health Sheet and sign up sheet.
No violation noted during this evaluation. | 03/05/2013 | Routine | |
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