| No violation noted during this evaluation. | 09/05/2014 | Routine |
| No violation noted during this evaluation. | 07/08/2013 | 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: PLASTIC STORAGE BOWLS WERE STORED IN THE HAND SINK. PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING. NO STORING OR DUMPING.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HAND SINK ASAP
Location: Kitchen
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.
Location: Kitchen
Equipment: 2-bay
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: 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.
Location: Kitchen
Equipment: Reach in cooler
- 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: 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.
Location: Kitchen
Equipment: Chest freezer
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: HAND SINK SHALL BE FULLY STOCKED WITH SOAP AND PAPER TOWELS
Location: Kitchen
Equipment: 2-bay
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Location: Kitchen
Equipment: 2-bay
- No test kit (corrected)
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.
Location: Kitchen
Equipment: 2-bay
|
07/09/2012 | 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: PLASTIC STORAGE BOWLS WERE STORED IN THE HAND SINK. PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING. NO STORING OR DUMPING.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HAND SINK ASAP
Location: Kitchen
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: 2-bay
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: 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.
Location: Kitchen
Equipment: Reach in cooler
- 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: 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.
Location: Kitchen
Equipment: Chest freezer
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: HAND SINK SHALL BE FULLY STOCKED WITH SOAP AND PAPER TOWELS
Location: Kitchen
Equipment: 2-bay
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Location: Kitchen
Equipment: 2-bay
- 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.
Location: Kitchen
Equipment: 2-bay
|
06/30/2012 | 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: PLASTIC STORAGE BOWLS WERE STORED IN THE HAND SINK. PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING. NO STORING OR DUMPING.
Location: Kitchen
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HAND SINK ASAP
Location: Kitchen
Equipment: Hand sink
- 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.
Location: Kitchen
Equipment: 2-bay
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: 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.
Location: Kitchen
Equipment: Reach in cooler
- 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: 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.
Location: Kitchen
Equipment: Chest freezer
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: HAND SINK SHALL BE FULLY STOCKED WITH SOAP AND PAPER TOWELS
Location: Kitchen
Equipment: 2-bay
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Location: Kitchen
Equipment: 2-bay
- 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.
Location: Kitchen
Equipment: 2-bay
|
06/28/2012 | Routine |
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