- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Both tanks empty at time of inspection, however please provide chain or bungee cord to restrain full and in-use tanks once restocked.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach-in cooler holding at 45. No potentially hazardous foods in it at time of inspection, just candy, however please repair to hold at 41 or below as I understand it is used when stand is in operation.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
|
10/08/2014 | 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: Sanitizer on hand running low. Provide sanitizer solution before opening for the season.RECHECK 11/13: SANITIZER NOW PRESENT, HOWEVER DISPENSER IS NOT WORKING. STACY STATES SHE WILL CALL ECOLAB, AND WILL BRING OVER TEST STRIPS SO THAT SANITIZER CAN BE MIXED MANUALLY FOR EVENT TONIGHT.
Location: Prep area
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in cooler temping at 46. No PHF present at this time. Repair cooler to hold at 41 or below before using it to store potentially hazardous food.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean salt from bottom of pretzel ovens.
Location: Prep area
Equipment: Oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for hand sink.
Location: Service counter
Equipment: Hand sink
- 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: NO TEST STRIPS PRESENT, HOWEVER STACY STATES SHE WILL BRING SOME OVER FOR EVENT TONIGHT, AS SANITIZER WILL NEED TO BE MIXED BY HAND SINCE DISPENSER IS NOT WORKING.
Location: Prep area
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12/12/2013 | 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: Sanitizer on hand running low. Provide sanitizer solution before opening for the season.RECHECK 11/13: SANITIZER NOW PRESENT, HOWEVER DISPENSER IS NOT WORKING. STACY STATES SHE WILL CALL ECOLAB, AND WILL BRING OVER TEST STRIPS SO THAT SANITIZER CAN BE MIXED MANUALLY FOR EVENT TONIGHT.
Location: Prep area
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in cooler temping at 46. No PHF present at this time. Repair cooler to hold at 41 or below before using it to store potentially hazardous food.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean salt from bottom of pretzel ovens.
Location: Prep area
Equipment: Oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for hand sink.
Location: Service counter
Equipment: Hand sink
- 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: NO TEST STRIPS PRESENT, HOWEVER STACY STATES SHE WILL BRING SOME OVER FOR EVENT TONIGHT, AS SANITIZER WILL NEED TO BE MIXED BY HAND SINCE DISPENSER IS NOT WORKING.
Location: Prep area
|
11/13/2013 | 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: Sanitizer on hand running low. Provide sanitizer solution before opening for the season.
Location: Prep area
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in cooler temping at 46. No PHF present at this time. Repair cooler to hold at 41 or below before using it to store potentially hazardous food.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean salt from bottom of pretzel ovens.
Location: Prep area
Equipment: Oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for hand sink.
Location: Service counter
Equipment: Hand sink
|
10/07/2013 | Routine |
- 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 concentration too high.
Location: Kitchen
Equipment: -
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee jackets stroed on metal racks with single service itmes.
Location: Back room
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of bagged chips observed being stored on ground. Ensure all food is stored at least 6 inches above the ground.
Location: Kitchen
|
03/22/2013 | Routine |
| No violation noted during this evaluation. | 12/03/2011 | Routine |
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