- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 8/27/2014: MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS (SAUSAGE PATTIES, MEATBALL SANDWICHES, CHICKEN NUGGETS) AT 135 DEGREES FAHRENHEIT OR ABOVE. FOODS IN QUESTION TESTING AT 117-121 dF IN WARMING CABINETS AND IN STEAM TABLES AT SERVICE COUNTER. REVIEW COOKING THRU HOT HOLDING PROCESS AND MAKE ADJUSTMENTS WHERE NEEDED. EQUIPMENT MAY NEED ADJUSTED. DISCONTINUE STORING HOT FOOD ON STORAGE RACK WITH PLASTIC COVER FOR SHORT TERM UNTIL TRANSFERED INTO WARMING CABINET OR STEAM TABLE. COOK ALL HOT FOODS TO PROPER TEMPERATURE BEFORE PLACING IN HOT HOLDING.
Location: Service counter
Equipment: Steam table
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 8/27/2014: MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS (SAUSAGE PATTIES, MEATBALL SANDWICHES, CHICKEN NUGGETS) AT 135 DEGREES FAHRENHEIT OR ABOVE. FOODS IN QUESTION TESTING AT 117-121 dF IN WARMING CABINETS AND IN STEAM TABLES AT SERVICE COUNTER. REVIEW COOKING THRU HOT HOLDING PROCESS AND MAKE ADJUSTMENTS WHERE NEEDED. EQUIPMENT MAY NEED ADJUSTED. DISCONTINUE STORING HOT FOOD ON STORAGE RACK WITH PLASTIC COVER FOR SHORT TERM UNTIL TRANSFERED INTO WARMING CABINET OR STEAM TABLE. COOK ALL HOT FOODS TO PROPER TEMPERATURE BEFORE PLACING IN HOT HOLDING.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 8/27/2014: MAINTAIN SANITIZER AT 200-400 PPM. IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK TESTING AT 0 PPM. SANITIZER BOTTLE CONNECTED TO SYSTEM IS EMPTY. PRODUCT HAS BEEN ORDERED AND WILL ARRIVE MONDAY. IN THE MEAN TIME, LOCATE SANITIZER FROM ANOTHER SCHOOL LOCATION AND USE. IF NO SANITIZER AVAILABLE, USE BLEACH. USE TEST STRIPS TO VERIFY CONCENTRATION AFTER MIXING WITH WATER. FOUND SMALL GALLON BOTTLE OF SANITIZER IN DISH MACHINE AREA. DEMONSTRATED TO MANAGER HOW TO MIX SANITIZER FOR IN-PLACE BUCKETS. DEMONSTRATED HOW TO USE TEST STRIPS FOR SOLUTION VERIFICATION. MIX SANITIZER SOLUTION IN 3-BAY SINK AS DEOMONSTRATED. USE TEST STRIPS FOR SOLUTION VERIFICATION. DISH MACHINE CAN BE USED FOR SANITIZING.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 8/27/2014: MAINTAIN SANITIZER AT 200-400 PPM. IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK TESTING AT 0 PPM. SANITIZER BOTTLE CONNECTED TO SYSTEM IS EMPTY. PRODUCT HAS BEEN ORDERED AND WILL ARRIVE MONDAY. IN THE MEAN TIME, LOCATE SANITIZER FROM ANOTHER SCHOOL LOCATION AND USE. IF NO SANITIZER AVAILABLE, USE BLEACH. USE TEST STRIPS TO VERIFY CONCENTRATION AFTER MIXING WITH WATER. FOUND SMALL GALLON BOTTLE OF SANITIZER IN DISH MACHINE AREA. DEMONSTRATED TO MANAGER HOW TO MIX SANITIZER FOR IN-PLACE BUCKETS. DEMONSTRATED HOW TO USE TEST STRIPS FOR SOLUTION VERIFICATION. MIX SANITIZER SOLUTION IN 3-BAY SINK AS DEOMONSTRATED. USE TEST STRIPS FOR SOLUTION VERIFICATION. DISH MACHINE CAN BE USED FOR SANITIZING.
Location: Prep area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 8/27/2014: MAINTAIN SANITIZER AT 200-400 PPM. IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK TESTING AT 0 PPM. SANITIZER BOTTLE CONNECTED TO SYSTEM IS EMPTY. PRODUCT HAS BEEN ORDERED AND WILL ARRIVE MONDAY. IN THE MEAN TIME, LOCATE SANITIZER FROM ANOTHER SCHOOL LOCATION AND USE. IF NO SANITIZER AVAILABLE, USE BLEACH. USE TEST STRIPS TO VERIFY CONCENTRATION AFTER MIXING WITH WATER. FOUND SMALL GALLON BOTTLE OF SANITIZER IN DISH MACHINE AREA. DEMONSTRATED TO MANAGER HOW TO MIX SANITIZER FOR IN-PLACE BUCKETS. DEMONSTRATED HOW TO USE TEST STRIPS FOR SOLUTION VERIFICATION. MIX SANITIZER SOLUTION IN 3-BAY SINK AS DEOMONSTRATED. USE TEST STRIPS FOR SOLUTION VERIFICATION. DISH MACHINE CAN BE USED FOR SANITIZING.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 8/27/2014: MAINTAIN SANITIZER AT 200-400 PPM. IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK TESTING AT 0 PPM. SANITIZER BOTTLE CONNECTED TO SYSTEM IS EMPTY. PRODUCT HAS BEEN ORDERED AND WILL ARRIVE MONDAY. IN THE MEAN TIME, LOCATE SANITIZER FROM ANOTHER SCHOOL LOCATION AND USE. IF NO SANITIZER AVAILABLE, USE BLEACH. USE TEST STRIPS TO VERIFY CONCENTRATION AFTER MIXING WITH WATER. FOUND SMALL GALLON BOTTLE OF SANITIZER IN DISH MACHINE AREA. DEMONSTRATED TO MANAGER HOW TO MIX SANITIZER FOR IN-PLACE BUCKETS. DEMONSTRATED HOW TO USE TEST STRIPS FOR SOLUTION VERIFICATION. MIX SANITIZER SOLUTION IN 3-BAY SINK AS DEOMONSTRATED. USE TEST STRIPS FOR SOLUTION VERIFICATION. DISH MACHINE CAN BE USED FOR SANITIZING.
Location: Three bay area
|
09/09/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 8/27/2014: MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS (SAUSAGE PATTIES, MEATBALL SANDWICHES, CHICKEN NUGGETS) AT 135 DEGREES FAHRENHEIT OR ABOVE. FOODS IN QUESTION TESTING AT 117-121 dF IN WARMING CABINETS AND IN STEAM TABLES AT SERVICE COUNTER. REVIEW COOKING THRU HOT HOLDING PROCESS AND MAKE ADJUSTMENTS WHERE NEEDED. EQUIPMENT MAY NEED ADJUSTED. DISCONTINUE STORING HOT FOOD ON STORAGE RACK WITH PLASTIC COVER FOR SHORT TERM UNTIL TRANSFERED INTO WARMING CABINET OR STEAM TABLE. COOK ALL HOT FOODS TO PROPER TEMPERATURE BEFORE PLACING IN HOT HOLDING.
Location: Service counter
Equipment: Steam table
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 8/27/2014: MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS (SAUSAGE PATTIES, MEATBALL SANDWICHES, CHICKEN NUGGETS) AT 135 DEGREES FAHRENHEIT OR ABOVE. FOODS IN QUESTION TESTING AT 117-121 dF IN WARMING CABINETS AND IN STEAM TABLES AT SERVICE COUNTER. REVIEW COOKING THRU HOT HOLDING PROCESS AND MAKE ADJUSTMENTS WHERE NEEDED. EQUIPMENT MAY NEED ADJUSTED. DISCONTINUE STORING HOT FOOD ON STORAGE RACK WITH PLASTIC COVER FOR SHORT TERM UNTIL TRANSFERED INTO WARMING CABINET OR STEAM TABLE. COOK ALL HOT FOODS TO PROPER TEMPERATURE BEFORE PLACING IN HOT HOLDING.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 8/27/2014: MAINTAIN SANITIZER AT 200-400 PPM. IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK TESTING AT 0 PPM. SANITIZER BOTTLE CONNECTED TO SYSTEM IS EMPTY. PRODUCT HAS BEEN ORDERED AND WILL ARRIVE MONDAY. IN THE MEAN TIME, LOCATE SANITIZER FROM ANOTHER SCHOOL LOCATION AND USE. IF NO SANITIZER AVAILABLE, USE BLEACH. USE TEST STRIPS TO VERIFY CONCENTRATION AFTER MIXING WITH WATER. FOUND SMALL GALLON BOTTLE OF SANITIZER IN DISH MACHINE AREA. DEMONSTRATED TO MANAGER HOW TO MIX SANITIZER FOR IN-PLACE BUCKETS. DEMONSTRATED HOW TO USE TEST STRIPS FOR SOLUTION VERIFICATION. MIX SANITIZER SOLUTION IN 3-BAY SINK AS DEOMONSTRATED. USE TEST STRIPS FOR SOLUTION VERIFICATION. DISH MACHINE CAN BE USED FOR SANITIZING.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 8/27/2014: MAINTAIN SANITIZER AT 200-400 PPM. IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK TESTING AT 0 PPM. SANITIZER BOTTLE CONNECTED TO SYSTEM IS EMPTY. PRODUCT HAS BEEN ORDERED AND WILL ARRIVE MONDAY. IN THE MEAN TIME, LOCATE SANITIZER FROM ANOTHER SCHOOL LOCATION AND USE. IF NO SANITIZER AVAILABLE, USE BLEACH. USE TEST STRIPS TO VERIFY CONCENTRATION AFTER MIXING WITH WATER. FOUND SMALL GALLON BOTTLE OF SANITIZER IN DISH MACHINE AREA. DEMONSTRATED TO MANAGER HOW TO MIX SANITIZER FOR IN-PLACE BUCKETS. DEMONSTRATED HOW TO USE TEST STRIPS FOR SOLUTION VERIFICATION. MIX SANITIZER SOLUTION IN 3-BAY SINK AS DEOMONSTRATED. USE TEST STRIPS FOR SOLUTION VERIFICATION. DISH MACHINE CAN BE USED FOR SANITIZING.
Location: Prep area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 8/27/2014: MAINTAIN SANITIZER AT 200-400 PPM. IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK TESTING AT 0 PPM. SANITIZER BOTTLE CONNECTED TO SYSTEM IS EMPTY. PRODUCT HAS BEEN ORDERED AND WILL ARRIVE MONDAY. IN THE MEAN TIME, LOCATE SANITIZER FROM ANOTHER SCHOOL LOCATION AND USE. IF NO SANITIZER AVAILABLE, USE BLEACH. USE TEST STRIPS TO VERIFY CONCENTRATION AFTER MIXING WITH WATER. FOUND SMALL GALLON BOTTLE OF SANITIZER IN DISH MACHINE AREA. DEMONSTRATED TO MANAGER HOW TO MIX SANITIZER FOR IN-PLACE BUCKETS. DEMONSTRATED HOW TO USE TEST STRIPS FOR SOLUTION VERIFICATION. MIX SANITIZER SOLUTION IN 3-BAY SINK AS DEOMONSTRATED. USE TEST STRIPS FOR SOLUTION VERIFICATION. DISH MACHINE CAN BE USED FOR SANITIZING.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 8/27/2014: MAINTAIN SANITIZER AT 200-400 PPM. IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK TESTING AT 0 PPM. SANITIZER BOTTLE CONNECTED TO SYSTEM IS EMPTY. PRODUCT HAS BEEN ORDERED AND WILL ARRIVE MONDAY. IN THE MEAN TIME, LOCATE SANITIZER FROM ANOTHER SCHOOL LOCATION AND USE. IF NO SANITIZER AVAILABLE, USE BLEACH. USE TEST STRIPS TO VERIFY CONCENTRATION AFTER MIXING WITH WATER. FOUND SMALL GALLON BOTTLE OF SANITIZER IN DISH MACHINE AREA. DEMONSTRATED TO MANAGER HOW TO MIX SANITIZER FOR IN-PLACE BUCKETS. DEMONSTRATED HOW TO USE TEST STRIPS FOR SOLUTION VERIFICATION. MIX SANITIZER SOLUTION IN 3-BAY SINK AS DEOMONSTRATED. USE TEST STRIPS FOR SOLUTION VERIFICATION. DISH MACHINE CAN BE USED FOR SANITIZING.
Location: Three bay area
|
08/27/2014 | Routine |
| No violation noted during this evaluation. | 04/11/2014 | Routine |
| No violation noted during this evaluation. | 11/14/2013 | Routine |
| No violation noted during this evaluation. | 05/03/2013 | Routine |
| No violation noted during this evaluation. | 10/31/2012 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK ACROSS FROM 3-BAY SINK DOES NOT HAVE COLD WATER. UNABLE TO TURN COLD WATER HANDLE AT THE FAUCET. REPAIR OR REPLACE COLD WATER HANDLE SO THAT COLD WATER IS PROVIDED AT THE HAND SINK.
Location: Three bay area
Equipment: Hand sink
|
05/01/2012 | Routine |
| No violation noted during this evaluation. | 12/12/2011 | Routine |
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