| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/05/23 |
Risk Category 1 |
Routine |
|
|
|
|
| 2017/10/06 |
Risk Category 1 |
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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. |
|
| 2017/10/06 |
Risk Category 1 |
Routine |
Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness |
The operator is using a sanitizer. |
Initiate manual wash, rinse, and sanitize method utilizing on of the known approved sanitizing chemicals Chlorine, Iodine, or Quaternary Ammonium to properly clean and sanitize equipment and utensils. |
Corrected |
| 2017/10/06 |
Risk Category 1 |
Routine |
Time/Temperature Control for Safety (TCS) Food- Hot Holding |
Food hot holding at improper temperatures. |
Hot hold time/temperature control for safety (TCS) food at 135°F or above to inhibit the growth of harmful bacteria. |
Corrected |
| 2017/10/06 |
Risk Category 1 |
Routine |
Cooling Methods |
The methods used for cooling were not adequate. |
Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitat |
Corrected |
| 2017/03/07 |
Risk Category 1 |
Routine |
Food Storage - Preventing Contamination from the Premises. |
Food stored on the floor or food stored less than 6" above the floor. boxes of greenbeans |
Elevate food storage onto approved shelving with minimum 6" legs or casters. |
Corrected |
| 2017/03/07 |
Risk Category 1 |
Routine |
Food - Packaged and Unpackaged - Separation, Packaging, and Segregation |
Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. |
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. |
Corrected |
| 2017/03/07 |
Risk Category 1 |
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 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. |
|