| No violation noted during this evaluation. | 11/10/2015 | Routine | |
| No violation noted during this evaluation. | 09/15/2015 | Routine | |
| No violation noted during this evaluation. | 06/15/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The milk in the Whirlpool reach in cooler, East Pantry was observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: The Whirlpool Reach in Cooler, East Pantry was observed in a state of disrepair and damaged. Observed an ambient Air Temperature of 44'F.
Correction: Repair the reach in cooler 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 reach in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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03/16/2015 | Routine | |
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/15/2014 | Routine | |
- Nonstick Coatings, Use Limitation
Observation: Utensils and/or cleaning aids that are used on non-stick kitchenware are sharp, rough- edged, or abrasive and are removing the non-stick coating of the Coffe pots.
Correction: Discontinue use of sharp or rough-edged utensils, and/or abrasive cleaners to prevent scratching of the nonstick finish.
- 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: Deli Slicer.
Correction: Clean and sanitize these surfaces for food contact.
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09/19/2014 | Routine | |
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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06/11/2014 | Routine | |
- Equipment and Utensils - Good Repair and Calibration
Observation: The Three Sink Sanitizer Mixing Valve was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the Sanitizer Mixing Valve to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonia being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a concentration of greater than or equal to 500ppm in the wiping bucket and Sanitizer Mixing valve at the three compartment sink.
Correction: Utilize only Quaternary Ammonia that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/17/2014 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under and behind equipment in the kitchen 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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12/10/2013 | Routine | |
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored below prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean glass bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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09/06/2013 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the shelves in the dry stores room 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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06/04/2013 | Routine | |
- Non-Food Contact Surfaces
Observation: Encrusted soil and limescale observed on the top of the dishmachine tank.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Bulbs in one tube light fixture above the pot wash sink observed burned out.
Correction: Replace bulbs so as to restore light fixture to working order. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food product spillage observed beneath one shelving unit in the dry storage room.
Correction: Clean floor in dry storage room. 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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02/05/2013 | Routine | |
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