- Indoor air
Indoor air contaminates present.
Correction: Indoor air contaminates may not present a health and/or safety hazard.
Comments: 8/29/2014: REMOVE MOLD FROM WALLS IN WOMEN'S RESTROOM. USE A BLEACH SOLUTION. MONITOR DAILY AND REMOVE AS NEEDED. REPAIR MOISTURE ISSUES THROUGH OUT BUILDING.
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08/29/2014 | Non-Illness Complaint |
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair. (Hot water temperature at 3 bay sink)
Location: Kitchen
Equipment: 3-bay
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
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07/15/2014 | Non-Illness Complaint Recheck |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. (Hot water temperature at 3 bay sink at 75 F)
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide a minimum hot water temperature of 100 F at the 3 bay sink in the kitchen. (100 to 110 F hot water is an ideal hot water temperature)
Location: Kitchen
Equipment: 3-bay
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
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07/09/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 04/09/2014 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Utensils stored in the hand sink. Do not store any items in the hand sink at all times.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: Hot water not functioning in the 3-bay sink. Repair plumbing to restore hot water to the sink. ______________________________All other sinks have sufficient hot water.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
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: No chemical sanitizer present. Use bleach or other approved chemical sanitizer to sanitize food contact surfaces.
Location: Kitchen
Equipment: 3-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Plastic tubs containing dry goods store on cardboard in the dry storage closet. Remove the cardboard and store tubs on top of an easily cleanable stand.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Refridgerator shelves and door observed soiled.
Location: Service counter
Equipment: Reach in cooler
- 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.
Comments: No test kit for sanitizer solution. Provide chlorine test strips to ensure sanitizer is mixed to the proper concentration.
Location: Kitchen
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06/18/2013 | Recheck |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Utensils stored in the hand sink. Do not store any items in the hand sink at all times.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: Hot water not functioning in the 3-bay sink. Repair plumbing to restore hot water to the sink. ______________________________All other sinks have sufficient hot water.
Location: Kitchen
Equipment: 3-bay
- 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: No chemical sanitizer present. Use bleach or other approved chemical sanitizer to sanitize food contact surfaces.
Location: Kitchen
Equipment: 3-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Plastic tubs containing dry goods store on cardboard in the dry storage closet. Remove the cardboard and store tubs on top of an easily cleanable stand.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Refridgerator shelves and door observed soiled.
Location: Service counter
Equipment: Reach in cooler
- 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.
Comments: No test kit for sanitizer solution. Provide chlorine test strips to ensure sanitizer is mixed to the proper concentration.
Location: Kitchen
|
06/04/2013 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: THE HAND SINK IS BEING USED TO WASH DISHES. PLEASE MAKE SURE THE HAND SINK IS BEING USED ONLY TO WASH HANDS AND FOR NO OTHER REASON.THE HAND SINK IS CLEAR OF ALL ITEMS AND A SIGN HAS BEEN PLACED ABOVE THE SINK THAT STATES "FOR HAND WASHING ONLY".
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: THE HAND SINK IN THE KITCHEN IS NOT GETTING HOT AT ALL. PLEASE HAVE A PROFESSIONAL RESTORE HOT WATER TO THE HAND SINK.THE PLUMBER THAT FIXED THE 3-BAY IS GOING TO FIX THE HAND SINK, BUT HAS TO ORDER A PART FOR THE HOT WATER SUPPLY.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE HOT WATER LINE UNDERNEATH THE 3-BAY SINK HAS A LEAK, SO THE HOT WATER IS SHUT OFF AT THIS TIME. PLEASE HAVE A PROFESSIONAL FIX THE LEAK SO HOT WATER CAN BE TURNED ON AGAIN.THE LEAK HAS BEEN FIXED AND HOT WATER HAS BEEN PROVIDED.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD FOR THE PANTRY IS STORED IN A CLOSET. SOME OF THE FOOD IS STORED ON THE FLOOR OF THE CLOSET. PLEASE STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.ALL FOOD IN THE PANTRY CLOSET HAS BEEN STORED AT LEAST 6 INCHES OFF OF THE FLOOR.
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12/11/2012 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: THE HAND SINK IS BEING USED TO WASH DISHES. PLEASE MAKE SURE THE HAND SINK IS BEING USED ONLY TO WASH HANDS AND FOR NO OTHER REASON.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: THE HAND SINK IN THE KITCHEN IS NOT GETTING HOT AT ALL. PLEASE HAVE A PROFESSIONAL RESTORE HOT WATER TO THE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE HOT WATER LINE UNDERNEATH THE 3-BAY SINK HAS A LEAK, SO THE HOT WATER IS SHUT OFF AT THIS TIME. PLEASE HAVE A PROFESSIONAL FIX THE LEAK SO HOT WATER CAN BE TURNED ON AGAIN.
Location: Kitchen
Equipment: 3-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD FOR THE PANTRY IS STORED IN A CLOSET. SOME OF THE FOOD IS STORED ON THE FLOOR OF THE CLOSET. PLEASE STORE ALL FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.
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11/30/2012 | Routine |
- Walls, floors, etc/soiled
Physical structure, floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor area behind stove in kitchen as needed...
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair. Leak at 3 bay sink drain line.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak repaired during inspection... Corrected during inspection
Location: Kitchen
Equipment: 3-bay
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07/10/2012 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: 3-bay
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12/20/2011 | Routine |
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