Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
May 18, 2009 | 94 |
|
Apr 19, 2010 | 95 |
Can opener blade/ Contact paper on front shelf
Violation 45 M: 4-202.16 Nonfood-Contact Surfaces.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and
to facilitate maintenance.
Violation 45 U: 4-501.11 Good Repair, Proper Adjustment, and Operation.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be
kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of
metal fragments that can contaminate FOOD when the container is opened.
(D) EQUIPMENT shall be used and operated in accordance with the manufacturers’ instructions
and as listed and tested unless APPROVED by the REGULATORY AUTHORITY.
Chlorine is available but not detected on dishware
Violation 46 B: 4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and
Sanitizers.
At a new FOOD ESTABLISHMENT or at the change of OPERATOR, a WAREWASHING machine shall be equipped to:
(A) Automatically dispense detergents and SANITIZERS; and
(B) Incorporate a visual means to verify that detergents and SANITIZERS are delivered or a
visual or audible alarm to signal if the detergents and SANITIZERS are not delivered to the
respective washing and SANITIZING cycles.
Manually sanitize until machine is repaired
4 compt utensil washing sink-QT-strips avilable
Food prep-sanitizer sink with barrier between food and sink
Machine-chemical rinse-chlorine
Handwash sink
Temperatures
make table-40f, insert 39f-40f
pasta freezer 0f
walkin cooler 34f
freezer 0f
freezer -10f
retarder 32f
wait cooler 34f
glass door cooler 39f
buffet sauce 150f
pizza 170f
salad bar 41f, inserts 37f
pizza out of oven 182f
pizza hot hold 160f
2 door cooler 40f
Discussed risk factors
**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.C
• The pizza topping rings are soiled with sauce.
• Slim build up in ice machine
• The soda machine ice dispenser has mold on it.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Four compartment sink with Kay Quat sanitizer (not set up).
Wipe buckets 200 ppm (quat), chicken wipe bucket 200 ppm quat.
Low temperature dish machine. 50 ppm chlorine
Temperatures taken during inspection:
Reach in dough cooler 37 f
Make table 35 f
Sausage 36, 38
Ham 39 f
Walk in freezer -4 f
Walk in cooler 36 f
Salad reach in cooler 37 f
Server area beer/milk cooler 34 f
Bread stick sauce 135 f
Hot lunch buffet (not set up)
Salad bar cottage cheese 40 f , Thousand Island dressing 41 f
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