| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/08/22 |
Risk Category 2 |
Routine |
Pests - Controlling Pests |
Harborage conditions exist (flies) |
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. |
|
| 2018/08/22 |
Risk Category 2 |
Routine |
Equipment - Good Repair and Proper Adjustment |
Mechanically vented hood filters not in good repair or have gaps in between filters. |
Repair or replace hood filters and/or eliminate gaps between filters. |
|
| 2018/08/22 |
Risk Category 2 |
Routine |
Toxics - Common Name/Working Containers of Toxics |
Working containers of squirt bottles 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 |
| 2018/08/22 |
Risk Category 2 |
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 QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. |
Corrected |
| 2018/08/22 |
Risk Category 2 |
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 Ice Machine 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. |
|
| 2018/08/22 |
Risk Category 2 |
Routine |
Equipment - Cooking and Baking Equipment |
The cavity of the microwave oven is observed soiled. |
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. |
|
| 2018/08/22 |
Risk Category 2 |
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 |
| 2018/02/05 |
Risk Category 2 |
Routine |
Equipment - Good Repair and Proper Adjustment |
The door gasket to the reach-in fridge near the ice machine is in poor repair. |
Repair or replace the door gasket in accordance with the manufacturer's specifications. |
|
| 2018/02/05 |
Risk Category 2 |
Routine |
Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness |
Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.(at bar sink) |
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. |
Corrected |
| 2018/02/05 |
Risk Category 2 |
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 Ice Machine 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. |
|
| 2018/02/05 |
Risk Category 2 |
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 QUATS test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. |
|
| 2018/02/05 |
Risk Category 2 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the reach-in fridge near ice machine. |
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. |
|
| 2017/07/31 |
Risk Category 2 |
Routine |
Food Storage - Preventing Contamination from the Premises. |
Food stored on the floor or food stored less than 6" above the floor. |
Elevate food storage onto approved shelving with minimum 6" legs or casters. |
|
| 2017/07/31 |
Risk Category 2 |
Routine |
Ready-to-Eat - TCS Food - Date Marking |
The prepared ready-to-eat (RTE) TCS food in the refrigeration unit is not properly dated for disposition. |
Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maxi |
Corrected |
| 2017/07/31 |
Risk Category 2 |
Routine |
Temperature Measuring Devices |
There was no temperature measuring device located in the reach in refrigerators. |
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. |
|
| 2017/07/31 |
Risk Category 2 |
Routine |
Hand Drying Provision |
No disposable towels were provided at the hand washing lavatory in the kitchen. |
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid |
Corrected |
| 2017/07/31 |
Risk Category 2 |
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. |
Corrected |
| 2017/07/31 |
Risk Category 2 |
Routine |
Equipment - Cooking and Baking Equipment |
The cavity of the microwave oven is observed soiled. |
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. |
|
| 2017/07/31 |
Risk Category 2 |
Routine |
Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness |
Quaternary Ammonium sanitizing solution used was not at an acceptable concentration (100). |
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. |
Corrected |
| 2017/07/31 |
Risk Category 2 |
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 ice machine 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. |
|
| 2017/07/31 |
Risk Category 2 |
Routine |
Utensils - In-Use - Between-Use Storage |
In-use utensils improperly stored between use. |
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 |
|
| 2017/07/31 |
Risk Category 2 |
Routine |
Handwashing - Using a Handwashing Sink |
The handsink bar is being used for other purposes. |
Use handwash sink only for handwashing. |
Corrected |
| 2017/02/03 |
Risk Category 2 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Single service items observed unprotected from contamination. (on floor) |
Store single service items in its original protective packaging or inverted in an approved dispenser. |
Corrected |
| 2017/02/03 |
Risk Category 2 |
Routine |
Person in Charge |
Food employees are not informed of their responsibility to report to the person in charge information concerning their health and activities as they relate to diseases transmitted through food. |
The person in charge (PIC) must inform employees and conditional employees of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases transmissible through food. |
Corrected |