- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF CLEANING AGENT NOT LABELED STORED UNDER THREE BAY SINK.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen
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05/07/2014 | Routine |
- 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: DISH MACHINE DID NOT SANITIZE AFTER RUNNING TWO CYCLES.ENSURE MACHINE SANITIZES AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BACK FLOW DEVICE BEHIND DISH MACHINE LEAKING WATER DURING CYCLE.PROVIDE REPAIR.
Location: Dish machine area
Equipment: Dishmachine
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: CHEF RINSED WASHED AT THREE COMPARTMENT SINK.DISCONTINUE THIS PRACTICE. HANDS SHOULD BE WASHED AT HAND SINKS ONLY.
Location: Kitchen
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12/04/2013 | Routine |
- 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: DISH MACHINE NOT RELEASING ENOUGH SANITIZER TO MEASURE A MINIMUM OF 50 PPM CHLORINE AFTER CYCLING. REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION OF 50 PPM. SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE.
Location: Dish machine area
Equipment: Dishmachine
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS STORED ON THE RIM OF THE MOP SINK,HANG MOP RACKS ON MOP RACK WHEN NOT IN USE.
Location: Utility room
- 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.
Comments: PROVIDE THERMOMETERS INSIDE ALL REACH IN REFRIGERATORS IN KITCHEN AREA AND BACK ROOM.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ABOUT TWO INCHES OF STAGNANT DIRTY WATER IN THE MOP SINK.REMOVE WATER. CLEAR DRAIN LINE IF NECESSARY TO PREVENT BREEDING OF GNATS.
Location: Utility room
Equipment: Mop sink
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06/05/2013 | 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: DISH MACHINE NOT RELEASING ENOUGH SANITIZER TO MEASURE A MINIMUM OF 50 PPM CHLORINE AFTER CYCLING. REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION OF 50 PPM. SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE.
Location: Dish machine area
Equipment: Dishmachine
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS STORED ON THE RIM OF THE MOP SINK,HANG MOP RACKS ON MOP RACK WHEN NOT IN USE.
Location: Utility room
- 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.
Comments: PROVIDE THERMOMETERS INSIDE ALL REACH IN REFRIGERATORS IN KITCHEN AREA AND BACK ROOM.
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: ABOUT TWO INCHES OF STAGNANT DIRTY WATER IN THE MOP SINK.REMOVE WATER. CLEAR DRAIN LINE IF NECESSARY TO PREVENT BREEDING OF GNATS.
Location: Utility room
Equipment: Mop sink
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05/29/2013 | Routine |
- 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. CHEMICAL NOT PULLING THROUGH LINE TO SANITIZE EQUIPMENT. REPAIR MACHINE TO SANITIZE BETWEEN 50 AND 100 PPM CHLORINE. SANITIZE EQUIPMENT IN 3 COMPARTMENT SINK UNTIL DISH MACHINE REPAIR HAS BEEN MADE.
Location: Kitchen
Equipment: Dishmachine
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01/08/2013 | Recheck |
| No violation noted during this evaluation. | 05/03/2012 | Routine |
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