- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label the spray bottle as to the contents.
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09/11/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label the spray bottle as to the contents.
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
- Chemical sanitizer concentration
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: Provide Chlorine or Quatinary Sanitizer to use for wash rinsing and sanitizing the dishes and utensils in the facility.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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09/04/2014 | Routine |
- Cold holding (corrected)
1. Refrigerator not cold enough for potentially hazardous food storage. Adjust thermostat and check thermometer for proper temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Thermometer, provided (corrected)
1. Provide a thermometer in the refrigerator. Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Hand sink/towels (corrected)
1. Provide hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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12/13/2013 | Recheck |
- Cold holding
1. Refrigerator not cold enough for potentially hazardous food storage. Adjust thermostat and check thermometer for proper temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Thermometer, provided (corrected on site)
1. Provide a thermometer in the refrigerator. Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Hand sink/towels
1. Provide hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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12/06/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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01/10/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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12/10/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: 1. Label all spray bottles which contain chemicals..Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: 1. Do not store chemicals above 2 compartment sink in kitchen area. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: 1. Mouse droppings present in cabinent and on floor of kitchen area. Clean up droppings and take measures to eliminate mice. Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the cabinent and floor in kitchen area where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: 1. All refrigerators need a thermometer. Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: 1. All refrigerators need a thermometer. Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions at all hand sinks at all times.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions at all hand sinks at all times.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the leak in 2 compartment sink located in kitchen area. Plumbing system(s) shall be repaired and maintained.
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: 1. Store all boxes of single service food contact items at least 6 inches above floor. Store in approved manner
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12/15/2011 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: 1. Label all spray bottles which contain chemicals..Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: 1. Do not store chemicals above 2 compartment sink in kitchen area. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: 1. Mouse droppings present in cabinent and on floor of kitchen area. Clean up droppings and take measures to eliminate mice. Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the cabinent and floor in kitchen area where soiled. The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: 1. All refrigerators need a thermometer. Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: 1. All refrigerators need a thermometer. Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions at all hand sinks at all times.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions at all hand sinks at all times.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the leak in 2 compartment sink located in kitchen area. Plumbing system(s) shall be repaired and maintained.
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: 1. Store all boxes of single service food contact items at least 6 inches above floor. Store in approved manner
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12/01/2011 | Recheck |
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