Abbreviations: PIC=person in charge
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink at in the kitchen and adult bathroom was measured at a temperature less than 100°F. Measured at 70'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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10/29/2015 | Risk Factor | |
Abbreviations: RIC=reach in cooler
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the oven 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.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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05/29/2015 | Routine | |
Abbreviations: PIC=person in charge
- 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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Water measured at 80'F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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06/13/2014 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, a low concentration of chemical sanitizer was found in the 3 compartment sink. Quaternary ammonium measured 100 PPM, manufacturer recommends 200 PPM. PIC added more santizer which brought the measurement up to 200 PPM.
Correction: Provide SANITIZING AGENTS at proper concentration, follow the manufacturers recommendation on the bottle.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Water measured 75'F, was back up to 100'F before inspection had finished.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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12/19/2013 | Risk Factor | |
Discussed with the person in charge:
1. set up of sanitizer solution - sample given
2. Facility is clean and well maintained
Menu: hot dogs with beans, carrots and peas, fruit, milk
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: ceiling air vent covers, pipes under the 3-compartment sink, and the hood system vents.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottle observed not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/11/2013 | Routine | |
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