| No violation noted during this evaluation. | 10/02/2014 | Routine |
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BUILD UP ON SURFACE OF KICK TRAY INSIDE ICE MACHINE.CLEAN AND SANITIZE TRAY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Ice machine
|
04/28/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING CONTAINING RUST FORMATION ON SHELVING INSIDE REACH IN REFRIGERATOR.RESURFACE OR REPLACE SHELVING.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: NO CHLORINE SANITIZER AVAILABLE FOR DISH MACHINE. CONCENTRATED BOTTLE HOOKED TO MACHINE EMPTY.MONITOR SANITIZER LEVELS ON A DAILY BASIS TO ENSURE DISHES AND EQUIPMENT ARE SANITIZED PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF MANDARIN SEGMENTS DENTED ON RIM OF CAN STORED ON DRY STORAGE SHELF.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
|
09/16/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHELVING CONTAINING RUST FORMATION ON SHELVING INSIDE REACH IN REFRIGERATOR.RESURFACE OR REPLACE SHELVING.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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: NO CHLORINE SANITIZER AVAILABLE FOR DISH MACHINE. CONCENTRATED BOTTLE HOOKED TO MACHINE EMPTY.MONITOR SANITIZER LEVELS ON A DAILY BASIS TO ENSURE DISHES AND EQUIPMENT ARE SANITIZED PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF MANDARIN SEGMENTS DENTED ON RIM OF CAN STORED ON DRY STORAGE SHELF.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
|
09/03/2013 | Routine |
| No violation noted during this evaluation. | 04/19/2013 | 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 SANITIZING PROPER CONCENTRATION (TOO LOW). REPAIR MACHINE TO SANITIZE BETWEEN 50 AND 100 PPM.
Location: Kitchen
- 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 REACH IN COOLERS WHERE NEEDED.
Location: Kitchen
- 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: PROVIDE PH TEST STRIPS TO VERIFY SANITZER CONCENTRATION.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED ON TOP OF ICE BIN. STORE ICE SCOOP INSIDE BIN WITH HANDLE ABOVE ICE OR IN A CLEAN CONTAINER.
Location: Kitchen
|
10/16/2012 | 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 SANITIZING PROPER CONCENTRATION (TOO LOW). REPAIR MACHINE TO SANITIZE BETWEEN 50 AND 100 PPM.
Location: Kitchen
- 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 REACH IN COOLERS WHERE NEEDED.
Location: Kitchen
- 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: PROVIDE PH TEST STRIPS TO VERIFY SANITZER CONCENTRATION.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED ON TOP OF ICE BIN. STORE ICE SCOOP INSIDE BIN WITH HANDLE ABOVE ICE OR IN A CLEAN CONTAINER.
Location: Kitchen
|
10/09/2012 | 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: QUAT SANITIZING SOLUTION IN SPRAY BOTTLES IS TOO STRONG (1000 PPM). DECREASE SANITIZING SOLUTION TO 200 PPM QUAT. USE TEST STRIPS TO VERIFY SOLUTION.
Location: Kitchen
|
05/11/2012 | 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: QUAT SANITIZING SOLUTION IN SPRAY BOTTLES IS TOO STRONG (1000 PPM). DECREASE SANITIZING SOLUTION TO 200 PPM QUAT. USE TEST STRIPS TO VERIFY SOLUTION.
Location: Kitchen
|
05/03/2012 | Routine |
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