| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/11/27 |
Risk Category 3 |
Complaint |
|
|
|
|
| 2018/10/22 |
Risk Category 3 |
Routine |
|
|
|
|
| 2018/07/02 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the low boy unit. |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
Corrected |
| 2018/02/28 |
Risk Category 3 |
Routine |
Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness |
Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in 3 compartment sink. |
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. |
Corrected |
| 2017/11/02 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
The temperature measuring device in the low boy prep units was not properly located in the warmest part of the unit. |
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. |
Corrected |
| 2017/11/02 |
Risk Category 3 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Single service items observed unprotected from contamination. |
Store single service items in its original protective packaging or inverted in an approved dispenser. |
Corrected |
| 2017/07/26 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. |
Provide chlorine at proper concentration of 50-100ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. |
Corrected |
| 2017/07/26 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the low boy prep unit |
Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. |
|
| 2017/07/26 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
Plumbing connections at the mop sink are leaking. |
Plumbing systems and components shall be maintained in good repair. |
|
| 2017/04/05 |
Risk Category 3 |
Routine |
Clean-up of Vomiting or Diarheal Events |
This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. |
Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment. |
Corrected |
| 2017/04/05 |
Risk Category 3 |
Routine |
Cloths - Wiping Cloths - Use Limitation |
When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. |
Provide chlorine at proper concentration of 50ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. |
Corrected |
| 2017/02/24 |
Risk Category 3 |
Routine |
Toxics - Storage, Separation |
Spray bottle of toxic cleaner stored with single use items in front service area. |
Separate poisonous or toxic materials from food, equipment, utensils, linens, and single-service articles. Locate poisonous or toxic materials in an area that is not above food, equipment, utensils, linens or single service items. |
Corrected |