- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine is reaching 157.8 deg F at plate level. Repair to sanitize at 160 deg F at plate level. Note: maintenance is working on repairs at this time. Parts ordered. Facility is sanitizing all dishes in three bay sink until repairs are complete. Note: parts not in yet and dish machine is still not sanitizing. Continue using three bay sink to sanitize dishes until repairs are complete. Note: wrong part came in, ordered new part. Note: another part ordered.
Location: Kitchen
Equipment: Dishmachine
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11/13/2014 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine is reaching 157.8 deg F at plate level. Repair to sanitize at 160 deg F at plate level. Note: maintenance is working on repairs at this time. Parts ordered. Facility is sanitizing all dishes in three bay sink until repairs are complete. Note: parts not in yet and dish machine is still not sanitizing. Continue using three bay sink to sanitize dishes until repairs are complete. Note: wrong part came in, ordered new part.
Location: Kitchen
Equipment: Dishmachine
|
10/30/2014 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine is reaching 157.8 deg F at plate level. Repair to sanitize at 160 deg F at plate level. Note: maintenance is working on repairs at this time. Parts ordered. Facility is sanitizing all dishes in three bay sink until repairs are complete. Note: parts not in yet and dish machine is still not sanitizing. Continue using three bay sink to sanitize dishes until repairs are complete. Note: wrong part came in, ordered new part.
Location: Kitchen
Equipment: Dishmachine
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10/03/2014 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine is reaching 157.8 deg F at plate level. Repair to sanitize at 160 deg F at plate level. Note: maintenance is working on repairs at this time. Parts ordered. Facility is sanitizing all dishes in three bay sink until repairs are complete. Note: parts not in yet and dish machine is still not sanitizing. Continue using three bay sink to sanitize dishes until repairs are complete.
Location: Kitchen
Equipment: Dishmachine
|
09/26/2014 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dish machine is reaching 157.8 deg F at plate level. Repair to sanitize at 160 deg F at plate level. Note: maintenance is working on repairs at this time. Parts ordered. Facility is sanitizing all dishes in three bay sink until repairs are complete.
Location: Kitchen
Equipment: Dishmachine
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09/19/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DIsh room hand sink is broken. Please repair.Note: Hand sink has been repaired however : hand sink is at over 130 deg F mixing. Repair to 100 deg F mixing.Note: Hand sink in dish room reached 84 deg F and began to drop in temperature. Repair to hold at 100 deg F.
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05/05/2014 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DIsh room hand sink is broken. Please repair.Note: Hand sink has been repaired however : hand sink is at over 130 deg F mixing. Repair to 100 deg F mixing.Note: Hand sink in dish room reached 84 deg F and began to drop in temperature. Repair to hold at 100 deg F.
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04/28/2014 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DIsh room hand sink is broken. Please repair.Note: Hand sink has been repaired however : hand sink is at over 130 deg F mixing. Repair to 100 deg F mixing.
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04/21/2014 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DIsh room hand sink is broken. Please repair.
|
04/14/2014 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below 2 bay prep sink. Repair.
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10/09/2013 | Routine |
- 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: Apron in dish room hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Kitchen
Equipment: Hand sink
- 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: Box of food on the floor of the walk in freezer. Please store 6 inches off the floor.
Location: Kitchen
Equipment: Walk in freezer
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02/19/2013 | Routine |
| No violation noted during this evaluation. | 09/18/2012 | Routine |
| No violation noted during this evaluation. | 03/14/2012 | Routine |
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