| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/11/27 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
The temperature measuring device in the 1 door lowboy prep unit 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: thermometer was moved to front of cooler. |
Corrected |
| 2018/08/16 |
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 Quaternary at proper concentration of 200-400ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time. |
Corrected |
| 2018/04/10 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
Toilet in women's restroom in poor repair. |
Repair and maintain all plumbing components and fixtures. |
|
| 2018/04/10 |
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. |
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. |
Corrected |
| 2018/04/10 |
Risk Category 3 |
Routine |
Eating, Drinking, or Using Tobacco |
The employee is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. |
All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination. |
|
| 2018/04/10 |
Risk Category 3 |
Routine |
Insect Control Devices - Design and Installation |
Insect control device is located over prep surface at the kitchen where dead insects may be impelled or fall. |
Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single |
Corrected |
| 2018/04/10 |
Risk Category 3 |
Routine |
Toxics - Common Name/Working Containers of Toxics |
Working containers of toxic chemical are not properly labeled. |
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. |
Corrected |
| 2018/04/10 |
Risk Category 3 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The ready-to-eat (RTE) commercially processed tuna and soup in the refrigeration unit were not properly dated for disposition after opening. |
Date mark commercially processed RTE time/temperature control for safety (TCS) foods at the time the original container is opened if the food is to be held for more than 24 hours in the food establishment to indicate the day or date by which the food shal |
Corrected |
| 2017/12/07 |
Risk Category 3 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Unused or non-functioning equipment not removed from the premises. |
Remove any unused or non-functioning equipment from the premises. Remove dish machine if not in use. |
Corrected |
| 2017/08/07 |
Risk Category 3 |
Routine |
Plumbing System Maintained in Good Repair |
Handbasin faucet in poor repair. |
Repair and maintain all plumbing components and fixtures. |
|
| 2017/08/07 |
Risk Category 3 |
Routine |
Temperature Measuring Devices |
The temperature measuring device in the low boy refrigerator 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. |
|
| 2017/08/07 |
Risk Category 3 |
Routine |
Eating, Drinking, or Using Tobacco |
The employee is drinking from an uncovered container in the food preparation area. |
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single- |
Corrected |
| 2017/04/19 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Milk in reach-in refrigerator cold holding at improper temperatures. |
Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2017/04/19 |
Risk Category 3 |
Routine |
Sanitizing Solutions, Testing Devices |
There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. |
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. |
Corrected |
| 2016/12/08 |
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 proper sanitizer concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. |
Corrected |
| 2016/12/08 |
Risk Category 3 |
Routine |
Sanitizing Solutions, Testing Devices |
There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. |
Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. |
Corrected |
| 2016/12/08 |
Risk Category 3 |
Routine |
Equipment - Non-TCS Food Contact Surfaces and Utensils |
Surfaces of the ice machine in contact with non-time/temperature control for safety (TCS) food items were observed soiled. |
Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. |
|
| 2016/12/08 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
Dispensing utensils improperly stored between uses. |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
Corrected |
| 2016/12/08 |
Risk Category 3 |
Routine |
Food - Potentially Hazardous Food - Cold Holding |
Cheese on upper level of prep unit cold holding at improper temperatures. |
Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria. |
Corrected |
| 2016/12/08 |
Risk Category 3 |
Routine |
Equipment - Cutting Surfaces |
The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. |
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. |
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