- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: THE LOWER LEVEL OF THE BURRITO WARMER HAD BEEN SET VERY LOW --- WAS TURNED UP AND SHOULD BE ABLE TO KEEP PRODUCT AT OR ABOVE 135 F.
Location: Service counter
- 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: THE 3--BAY SINK SANITIZER DISPENSER MEASURED ABOUT 2X'S THE PROPER STRENGTH. ADJUST SO SANITIZER IS 200 PPM.A WORK ORDER WAS TURNED IN ON THIS SEVERAL DAYS AGO.
Location: Dish machine area
Equipment: 3-bay
|
10/14/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: THE LOWER LEVEL OF THE BURRITO WARMER HAD BEEN SET VERY LOW --- WAS TURNED UP AND SHOULD BE ABLE TO KEEP PRODUCT AT OR ABOVE 135 F.
Location: Service counter
- 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: THE 3--BAY SINK SANITIZER DISPENSER MEASURED ABOUT 2X'S THE PROPER STRENGTH. ADJUST SO SANITIZER IS 200 PPM.A WORK ORDER WAS TURNED IN ON THIS SEVERAL DAYS AGO.
Location: Dish machine area
Equipment: 3-bay
|
10/08/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: THE LOWER LEVEL OF THE BURRITO WARMER HAD BEEN SET VERY LOW --- WAS TURNED UP AND SHOULD BE ABLE TO KEEP PRODUCT AT OR ABOVE 135 F.
Location: Service counter
- 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: THE 3--BAY SINK SANITIZER DISPENSER MEASURED ABOUT 2X'S THE PROPER STRENGTH. ADJUST SO SANITIZER IS 200 PPM.A WORK ORDER WAS TURNED IN ON THIS SEVERAL DAYS AGO.
Location: Dish machine area
Equipment: 3-bay
|
10/01/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: THE LOWER LEVEL OF THE BURRITO WARMER HAD BEEN SET VERY LOW --- WAS TURNED UP AND SHOULD BE ABLE TO KEEP PRODUCT AT OR ABOVE 135 F.
Location: Service counter
- 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: THE 3--BAY SINK SANITIZER DISPENSER MEASURED ABOUT 2X'S THE PROPER STRENGTH. ADJUST SO SANITIZER IS 200 PPM.
Location: Dish machine area
Equipment: 3-bay
|
09/24/2014 | Routine |
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: THE 3--BAY SINK SANITIZER WAS A LITTLE WEAK --- SHOULD BE MAINTAINED AT 200 PPM. --- CORRECTED OK.
Location: Three bay area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HAVE THE DISHMACHINE FINAL RINSE GAUGE CHECKED AND CALIBRATED IF NEEDED. LOOKS TO BE READING AROUND 165 DEGREES (USUALLY RUNS AT LEAST 180 F). THERMOMETER WAS RUN THROUGH MACHINE AND IT READ 160 F AT DISH LEVEL.
Location: Dish machine area
Equipment: Dishmachine
|
04/30/2014 | Routine |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: AN ELECTRICAL FLOOR OUTLET BY THE MIDDLE FRONT LINE STEAM TABLE IS LOSE. SECURE THE OUTLET BOX TO THE FLOOR.
|
09/04/2013 | Routine |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SOME BASEBOARD SHEET METAL (BETWEEN WALK--IN FREEZER AND COOLER DOORS) SHOULD BE SECURED/SEALED BETTER.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) THERE IS A FAIRLY SUBSTANTIAL LEAK UNDER THE DISHMACHINE, WHICH HAS BEEN OCCURING NOW FOR MANY MONTHS. REPAIR MACHINE AS NEEDED. -- 5/1 -- corrected.2) THE 2-BAY SINK FAUCET (CLOSEST TO OFFICE) LEAKS AND IS MISSING HOT FAUCET HANDLE. REPAIR FAUCETS.
Location: Dish machine area
Equipment: Dishmachine
|
05/01/2013 | Recheck |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SOME BASEBOARD SHEET METAL (BETWEEN WALK--IN FREEZER AND COOLER DOORS) SHOULD BE SECURED/SEALED BETTER.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) THERE IS A FAIRLY SUBSTANTIAL LEAK UNDER THE DISHMACHINE, WHICH HAS BEEN OCCURING NOW FOR MANY MONTHS. REPAIR MACHINE AS NEEDED. 2) THE 2-BAY SINK FAUCET (CLOSEST TO OFFICE) LEAKS AND IS MISSING HOT FAUCET HANDLE. REPAIR FAUCETS.
Location: Dish machine area
Equipment: Dishmachine
|
04/16/2013 | Routine |
| No violation noted during this evaluation. | 02/14/2013 | Non-Illness Complaint |
- Sanitizing exposure time or 160 degrees (corrected)
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: THE DISHMACHINE FINAL RINSE GAUGE READ JUST OVER 190 DEGREES BUT WASH TEMP. GAUGE ONLY 120 TO 130F. THERMOMETER RUN THROUGH MACHINE ONLY READ 150F. THIS MUST BE AT LEAST 160 DEGREES OR MORE AT DISH LEVEL. ADJUST OR REPAIR AS NEEDED.
Location: Dish machine area
Equipment: Dishmachine
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ONE LIGHT BULB IN WALK--IN FREEZER BURNED OUT AND HAS ICE AND WATER INSIDE THE LIGHT GUARD. REMOVE ICE/WATER FROM GUARD AND REPLACE BULB.
Location: Walk-in freezer
|
09/26/2012 | 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: THE DISHMACHINE FINAL RINSE GAUGE READ JUST OVER 190 DEGREES BUT WASH TEMP. GAUGE ONLY 120 TO 130F. THERMOMETER RUN THROUGH MACHINE ONLY READ 150F. THIS MUST BE AT LEAST 160 DEGREES OR MORE AT DISH LEVEL. ADJUST OR REPAIR AS NEEDED.
Location: Dish machine area
Equipment: Dishmachine
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ONE LIGHT BULB IN WALK--IN FREEZER BURNED OUT AND HAS ICE AND WATER INSIDE THE LIGHT GUARD. REMOVE ICE/WATER FROM GUARD AND REPLACE BULB.
Location: Walk-in freezer
|
09/19/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: A PAN OF BBQ PORK ON FRONT LINE WAS 117 DEGREES --- THEN REHEATED ABOVE 135F -- CORRECTED --OK.
Location: Service counter
- Sanitizing exposure time or 160 degrees (corrected)
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: DISHMACHINE FINAL RINSE TEMP. 155 TO 156 DEGREES. MUST MAINTIAN 160F +. A NEW BOOSTER HEATER IS ON HAND AT THIS TIME -- INSTALL AS NEEDED.5/4 -- THE NEW B. HEATER HAS BEEN SETTING IN THE KITCHEN FOR AT LEAST A COUPLE WEEKS. INSTALL HEATER AS DISCUSSED, TO AVOID A CITATION (TICKET).
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE OF THE FRONT LINE MILK COOLERS HAS A DOOR THAT CAME OFF. REPAIR AS NEEDED. WORK ORDER HAS BEEN SUBMITTED.
Location: Service counter
- 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.
Comments: REPLACE SANITIZER PH TEST STRIPS (BY 3--BAY SINK).
Location: Dish machine area
|
05/14/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: A PAN OF BBQ PORK ON FRONT LINE WAS 117 DEGREES --- THEN REHEATED ABOVE 135F -- CORRECTED --OK.
Location: Service counter
- 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: DISHMACHINE FINAL RINSE TEMP. 155 TO 156 DEGREES. MUST MAINTIAN 160F +. A NEW BOOSTER HEATER IS ON HAND AT THIS TIME -- INSTALL AS NEEDED.5/4 -- THE NEW B. HEATER HAS BEEN SETTING IN THE KITCHEN FOR AT LEAST A COUPLE WEEKS. INSTALL HEATER AS DISCUSSED, TO AVOID A CITATION (TICKET).
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE OF THE FRONT LINE MILK COOLERS HAS A DOOR THAT CAME OFF. REPAIR AS NEEDED. WORK ORDER HAS BEEN SUBMITTED.
Location: Service counter
- 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.
Comments: REPLACE SANITIZER PH TEST STRIPS (BY 3--BAY SINK).
Location: Dish machine area
|
05/04/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: A PAN OF BBQ PORK ON FRONT LINE WAS 117 DEGREES --- THEN REHEATED ABOVE 135F -- CORRECTED --OK.
Location: Service counter
- 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: DISHMACHINE FINAL RINSE TEMP. 155 TO 156 DEGREES. MUST MAINTIAN 160F +. A NEW BOOSTER HEATER IS ON HAND AT THIS TIME -- INSTALL AS NEEDED.
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE OF THE FRONT LINE MILK COOLERS HAS A DOOR THAT CAME OFF. REPAIR AS NEEDED. WORK ORDER HAS BEEN SUBMITTED.
Location: Service counter
- 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.
Comments: REPLACE SANITIZER PH TEST STRIPS (BY 3--BAY SINK).
Location: Dish machine area
|
03/28/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: A PAN OF BBQ PORK ON FRONT LINE WAS 117 DEGREES --- THEN REHEATED ABOVE 135F -- CORRECTED --OK.
Location: Service counter
- 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: DISHMACHINE FINAL RINSE TEMP. 155 TO 156 DEGREES. MUST MAINTIAN 160F +. A NEW BOOSTER HEATER IS ON HAND AT THIS TIME -- INSTALL AS NEEDED.
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE OF THE FRONT LINE MILK COOLERS HAS A DOOR THAT CAME OFF. REPAIR AS NEEDED. WORK ORDER HAS BEEN SUBMITTED.
Location: Service counter
- 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: REPLACE SANITIZER PH TEST STRIPS (BY 3--BAY SINK).
Location: Dish machine area
|
03/21/2012 | Routine |
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