- Smoking distance signage (corrected on site)
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.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAINS SLOWLY
Location: Kitchen (front)
Equipment: Hand sink
|
06/12/2014 | Routine |
- Smoking distance signage (corrected on site)
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.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water does not turn on
Location: Kitchen (front)
Equipment: Hand sink
- 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: Dishmachine sanitizing at 0 ppm.Changed sanitizer container containers and dishmachine sanitize at 50 ppm - good
Location: Kitchen (back)
Equipment: Dishmachine
|
10/21/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water does not turn on
Location: Kitchen (front)
Equipment: Hand sink
- 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: Dishmachine sanitizing at 0 ppm.Changed sanitizer container containers and dishmachine sanitize at 50 ppm - good
Location: Kitchen (back)
Equipment: Dishmachine
|
10/14/2013 | Routine |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: 04/08/13:Mixing bleach and soap together in red sanitizer bucketsOnly bleach and waterHalf full bucket and one cap full of bleach
- 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: 1. Sanitizer test strips at 0 ppm2. Red bucket sanitizer too strong, sanitizer test strips at black
Location: Dish machine area
Equipment: Dishmachine
- 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: 04/08/13:Changed bleach sanitizer to iodine sanitizer, provide test kitConcentration should be between 12.5-15 ppm
Location: Dish machine area
Equipment: Dishmachine
|
04/15/2013 | Recheck |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: 04/08/13:Mixing bleach and soap together in red sanitizer bucketsOnly bleach and waterHalf full bucket and one cap full of bleach
- 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: 1. Sanitizer test strips at 0 ppm2. Red bucket sanitizer too strong, sanitizer test strips at black
Location: Dish machine area
Equipment: Dishmachine
- 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: 04/08/13:Changed bleach sanitizer to iodine sanitizer, provide test kitConcentration should be between 12.5-15 ppm
Location: Dish machine area
Equipment: Dishmachine
|
04/12/2013 | Recheck |
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: 04/08/13:Mixing bleach and soap together in red sanitizer bucketsOnly bleach and waterHalf full bucket and one cap full of bleach
- 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: 1. Sanitizer test strips at 0 ppm2. Red bucket sanitizer too strong, sanitizer test strips at black
Location: Dish machine area
Equipment: Dishmachine
- 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: 04/08/13:Changed bleach sanitizer to iodine sanitizer, provide test kitConcentration should be between 12.5-15 ppm
Location: Dish machine area
Equipment: Dishmachine
|
04/08/2013 | Recheck |
- 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: 1. Sanitizer test strips at 0 ppm2. Red bucket sanitizer too strong, sanitizer test strips at black
Location: Dish machine area
Equipment: Dishmachine
|
03/29/2013 | Routine |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Kitchen
Equipment: Dishmachine
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Paper cups
Location: Dry storage
|
10/16/2012 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Kitchen
Equipment: Dishmachine
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Paper cups
Location: Dry storage
|
10/09/2012 | Routine |
| No violation noted during this evaluation. | 04/09/2012 | Routine |
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