HACCP: Medicine and Toxic Storage Cl- 100-200 ppm
- In-use food dispensing utensils properly stored.
Scoop in container holding almonds located near kitchen entrance was submerged in product including handle.
Ensure handles are not coming in contact with product or store coops out of product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
Corrected by education.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
a) Bottom of table located in kitchen in front of 3-compartment sink is beginning to rust. b) Door gasket in Maximum refrigerator in back room behind bar is falling in disrepair.
Resurface table in kitchen and replace gasket in refrigerator.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Non-food contact surfaces clean
Bottom and sides of Victoria reach in cooler in back kitchen in front of cooking line is soiled.
Clean and sanitize non-food contact surfaces as often as necessary to prevent soil build up.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Walls, ceilings, and attached equipment, properly constructed, clean
Toilette lid in women's bathroom is broken.
Replace lid.
Maintain all walls, ceilings and attached equipment in good repair.
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3/12/2013 | Routine | 96 |
HACCP: Handwashing cl- used as sanitizer @ 100ppm
- In-use food dispensing utensils properly stored.
Scoop in steamer missing handle.
- Walls, ceilings, and attached equipment, properly constructed, clean
Wall/paint near soap dispenser in disrepair.
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9/12/2012 | Routine | 98 |
HACCP: Sanitizer cl- sanitizer and quat sanitizer used
- Critical: Sanitizing concentration
A. No sanitizer in kitchen bucket.
B. Glassware at bar not being left in sanitizer for a full minute.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute.
Corrected by remixing kitchen bucket and by education.
- Single service articles not re-used
Single use containers reused to store dry goods (spices, etc) in.
Re-use of single-service articles is prohibited.
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6/12/2012 | Routine | 94 |
HACCP: Cleaning of utensils used on a continuous or production line bais
quat used as sanitizer in bar handsink @ 200ppm
cl- used as sanitizer in three compartment sink @ 100ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
Scoop used in hot holding unit is does not have a handle and is stored in the food product.
Provide scoops with handles.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on reach in cooler torn and in disrepair.
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2/29/2012 | Routine | 97 |
.This is a change of ownership inspection.
Facility is approved to operate under new ownership.
A routine inspection will be conducted in about 30 days.
Check number 1703 was received for payment of the license fee in the amount of $450.
- In-use food dispensing utensils properly stored.
Several scoops stored with handles in the product or missing handles.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Gasket on kitchen reach in cooler torn.
- Food contact surfaces of equipment and utensils clean
Potato slicer soiled.
- Single service articles not re-used
Single use containers reused to store food in.
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2/6/2012 | Final | |
- In-use food dispensing utensils properly stored.
A. Scoop in sugar stored with handle in sugar.
B. Scoop for rice stored soiled on top of rice steamer.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
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8/26/2011 | Routine | 99 |
Facility does not use chicken hearts. Mile high chocolate cake is not made at facility. Cake is brought in through Performance Food Service Group. It is packaged by Love and Quiches Desserts, 178 Hanse Ave., Freeport, New York 11520. www.loveandquiches.com REG PA DEPT AGR CT LIC #3824. Facility called Performance Food Service Group about the "chicken heart." They came and took pictures of the heart and took the piece of cake back with them.
No violation noted during this evaluation. | 5/11/2011 | Complaint Investigation | |
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