- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS THROUGHOUT ESTABLISHMENT.REMOVE. CLEAN AND SANITIZE ALL CONTACT SURFACES.
Location: Emp restroom
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS THROUGHOUT ESTABLISHMENT.REMOVE. CLEAN AND SANITIZE ALL CONTACT SURFACES.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS OR APPROVED HAND DRYING PROVISIONS AT HAND SINK.
Location: Kitchen
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: 1. PROVIDE QUAT TEST KIT FOR QUAT SANITIZER TABLETS.
Location: Three bay area
Equipment: 3-bay
|
07/07/2014 | Recheck |
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS THROUGHOUT ESTABLISHMENT.REMOVE. CLEAN AND SANITIZE ALL CONTACT SURFACES.
Location: Emp restroom
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS THROUGHOUT ESTABLISHMENT.REMOVE. CLEAN AND SANITIZE ALL CONTACT SURFACES.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS OR APPROVED HAND DRYING PROVISIONS AT HAND SINK.
Location: Kitchen
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: 1. PROVIDE QUAT TEST KIT FOR QUAT SANITIZER TABLETS.
Location: Three bay area
Equipment: 3-bay
|
06/30/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER NOT AVAILABLE. HOT WATER TANK NON FUNCTIONING.REPAIR HEATER TO PROVIDE HOT WATER AT ALL HAND, PREP, AND SERVICE SINKS.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER NOT AVAILABLE. HOT WATER TANK NON FUNCTIONING.REPAIR HEATER TO PROVIDE HOT WATER AT ALL HAND, PREP, AND SERVICE SINKS.
Location: Emp restroom
- 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: PROVIDE CHLORINE (BLEACH) OR QUAT SANITIZER TO SANITIZE FOOD CONTACT SURFACES AND UTENSILS.
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 SANITIZER CONCENTRATION.
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 A THERMOMETER INSIDE REACH IN COOLER.
Location: Kitchen
Equipment: Reach in cooler
|
06/02/2014 | Pre-Licensing Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER NOT AVAILABLE. HOT WATER TANK NON FUNCTIONING.REPAIR HEATER TO PROVIDE HOT WATER AT ALL HAND, PREP, AND SERVICE SINKS.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER NOT AVAILABLE. HOT WATER TANK NON FUNCTIONING.REPAIR HEATER TO PROVIDE HOT WATER AT ALL HAND, PREP, AND SERVICE SINKS.
Location: Emp restroom
- 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: PROVIDE CHLORINE (BLEACH) OR QUAT SANITIZER TO SANITIZE FOOD CONTACT SURFACES AND UTENSILS.
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 SANITIZER CONCENTRATION.
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 A THERMOMETER INSIDE REACH IN COOLER.
Location: Kitchen
Equipment: Reach in cooler
|
05/29/2014 | Pre-Licensing |
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