| Violation Date |
Code |
Description |
| 2018-10-17 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed personal beverages being stored on the cutting boards. -.5 points.general note* ensure that thaw date is marked on products that were previously prepped and froze |
| 2018-10-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c facility has several refrigeration units that are not in good repair. all equipment necessary for operations shall be in good repair. - 1 point. refrain from cold holding foods inside of damaged ref |
| 2018-10-17 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed single service articles being stored in soiled containers. 0 points. |
| 2018-10-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees food prepping with watches on. 0 points. |
| 2018-10-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed foods cooling while fully wrapped and slaw was being cooled in dense conta |
| 2018-10-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf menu observed is missing the disclaimer(example: foods may be cooked to order, foods are cooked to customers requ |
| 2018-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p chicken tenders, raw chicken, par-cooked wings, raw beef etc. were being stored inside of damaged refrigeration at >45 degrees. cooked peppers was cold holding in ice bath at >45 degrees |
| 2018-10-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p mashed potatoes were hot holding below 135 degrees. cdi- foods were moved to the stove unit to be reheated to at least 165 degrees. 0 points. |
| 2018-10-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw sausage being stored above past. eggs 1 door refrigerator unit. also observed par-cooked wings being stored below raw chicken and raw chicken being stored above raw beef. cdi- |
| 2018-10-17 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf facility had shell stocks but tags were stored not in chronological o |
| 2018-02-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup of dust and debris on walls and ceiling |
| 2018-02-19 |
12 |
3-203.12 shellstock, maintaining identification - pf observed tag for clams not stored with shellstock . cdi instructed on proper handling of shellfish tags and tag was placed back with shellstock. |
| 2018-02-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee handle raw sausage and then handle plates and other ready to eat foods without handwash between glove change. cdi instructed employee on proper handwashing and glove |
| 2017-11-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at three compartment sink measuring 0 ppm quat sanitizer at time of inspection . cdi dispenser fixed and proper sanitizer levels achieved.4-501.112 |
| 2017-11-27 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed items packaged |
| 2017-11-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets holding wiping cloths contained 0 ppm quat. sanitizer . cdi dispenser fixed and buckets filled with sanitizer at proper concentrations. |
| 2017-11-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2017-11-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed vent covers and piping extending from ceiling i |
| 2017-09-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in need of replacement in rear kitchen.4-501.11 maintain equipment in good repair. observed several gaskets in need |
| 2017-09-01 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed hummus, pimento |
| 2017-09-01 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed beef jerky being made on site . cdi discarded jerky and advised on process to obatin variance if this was to continue. |
| 2017-09-01 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf observed bar dish machine in bar and m lounge not reaching sanitization temperatures required. cdi had all ancillary sites switch to using main dishwasher which was fun |
| 2017-06-07 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed black build up at interface of wall and sink . |
| 2017-06-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed ham, mozzarella cheese, goat feta cheese, raw cow milk cheese with not date labels. cdi labels placed on products. repeat violat |
| 2017-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans and cutting board with food debris stored as clean. cdi took to rewash4-602.11 clean the equipment and utensils used with nontcs foods |
| 2017-06-07 |
12 |
no violation observed facility is in first bag of shellfish advised pic on proper shellfish tag handling. |
| 2017-03-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2017-03-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed container of goat cheese , bbq, rice, and quinoa with no date labels. cdi by instruction of date marking requirements with new ch |
| 2016-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage on breakfast bar below 135 degrees. cdi discarded prouct . repeat violation |
| 2016-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cantaloupe and honeydew melon held greater than 45 degrees. cdi product to be discarded at end of service. |
| 2016-12-12 |
21 |
663-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed feta cheese date marked 11/27 in walk in 1 also noted milk and cream opened with on date labels. cdi cheeses discarded and milk |
| 2016-12-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep unit an portable cutting boards in need of replacement or resurfacing. -0 points- |
| 2016-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottom of low boy freezer in need of cleaning due to build up of food debris. -0 points- |
| 2016-09-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged/missing wall tiles behind the dish machine in the dish pit. repairs |
| 2016-09-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2016-09-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies near the soda machine in the kitchen. major improvements made since previous inspection to pest control. |
| 2016-09-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed 2 large turkey roasts that were cooled over night while wrapped in alumin |
| 2016-09-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hamburgers and macaroni and cheese hot holding in a hot box below 135f (see chart). cdi- products discarded. |
| 2016-09-16 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 2 large turkey roasts at ~47-48f and wrapped in aluminum foil in the walk in cooler. pic stated the roasts were cooked the |
| 2016-09-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed the facility partially cooking steaks without approved procedures in place. cdi- procedural template provided today. |
| 2016-09-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed 2 soda 'guns' at the bar with debris accumulation on the inner nozzles. instructed pics to clean. |
| 2016-09-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee handling raw fish with gloves on and then changing gloves without washing hands in-between. cdi by instruction. |
| 2016-06-09 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee crack a shell egg and then handle rte food without changing gloves in-between. cdi by instruction. |
| 2016-06-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic stated some proteins are being partially cooked and cooled for later use. cdi- instructed pic to discontinue use of this |
| 2016-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed foods in a hot box hot holding below 135f (see chart). cdi- soup was discarded, chicken and rice were reheated. |
| 2016-06-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed 2 opened milk containers without datemarks and an opened container of feta cheese without a datemark. cdi- milk dated, feta disca |
| 2016-06-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one canister of lighter fluid stored over foods on the dry goods storage shelf. cdi- lighter fluid was relocated to chemical closet. |
| 2016-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies around the soda machine at the front entrance to the kitchen. |
| 2016-06-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying cleaned pans/equipment. |
| 2016-06-09 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing tiles along the wall of the cook line behind the stove and damaged ba |
| 2016-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet in the dish pit. |
| 2016-02-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one sanitizer bucket at 0ppm quat concentration. |
| 2016-02-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies near the entrance to the kitchen/soda machine. |
| 2016-02-26 |
31 |
63-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken and steak cooling in a walk in cooler while tightly wrapped. cd |
| 2016-02-26 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed sliced roast beef in a walk in cooler with a preparation date of 2/17. cdi- product discarded. |
| 2016-02-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 containers stored clean with visible food debris on them. cdi- items set aside for recleaning. |
| 2015-11-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored directly over bacon and beef in the walk in cooler and hamburger patties stored directly over steaks in a walk in cooler. cdi- storage was rearranged. |
| 2015-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one mandolin stored clean with dried food debris between the blades. improvements made since last inspection. |
| 2015-11-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- bottle was discarded. |
| 2015-11-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at the bar in the restaurant, at the dish pit area of the kitchen, and near the soda station of the kitchen. |
| 2015-11-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food boxes stored on the floor in the walk in freezer. |
| 2015-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked plastic and metal containers stored clean. |
| 2015-08-19 |
45 |
4-501.11 maintain equipment in good repair. observed 4 torn gaskets on cold holding equipment throughout the kitchen. |
| 2015-08-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet on the clean equipment storage racks. |
| 2015-08-19 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed one sanitizer bucket at 0ppm quat concentration. bucket was emptied and refilled at proper concentration. |
| 2015-08-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical spray bottle unlabeled. cdi- label added. |
| 2015-08-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed one package of goat cheese opened on 8/18 without a datemark. cdi- datemark added. improvements made since last inspection. |
| 2015-08-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler above 45f (see chart). cdi- foods that were held in the cooler overnight were discarded, all other foods were taken to the walk in cooler. |
| 2015-08-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 utensils above the 3 compartment sink with dried debris accumulation on them and the deli slicer stored clean with dried debris behind the blade. |
| 2015-08-19 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee cutting celery with bare hands. employee stated the celery would be used for tuna salad. cdi by |
| 2015-03-30 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed food employee bare hand fresh vegetables some of which not to be heat treated. cdi- rewashed |
| 2015-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with excesssive food residue and tea urn nozzle with excesssive residue accumulation. cdi- removd to clean4-501.114 maintain sanitizer at corre |
| 2015-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasteurized eggs over filled at 56 f at top. observed butter at 60 f in prep area. cdi- removed to flash cool |
| 2015-03-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed multiple tcs foods not date marked including but not limited to pimento cheese, cooked potatos, open bags of spinach, flautas and p |
| 2015-03-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observedribeye steak entree not disclosed on consumer advisory on menus. vr |
| 2015-03-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple spray bottles of cleaning solution not labeled. cdi- removed to label |
| 2015-03-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled container of grains. cdi- labeled |
| 2015-03-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin diameter probe in facility. vr |
| 2015-03-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of flour from delivery stored on floor in dry good storage. cdi- removed from floor |
| 2015-03-30 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed uncertified residential refrigerator in concierge lounge with tcs food stored inside. cdi- tcs foods removed will not be |
| 2015-03-30 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility unable to produce a test kit for qac sanitizer. vr |
| 2015-03-30 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed multiple tcs foods cooling wrapped or covered in walk in cooler. cdi- uncovered |
| 2014-12-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food on floor in walk in freezer. cdi- to be removed from floor |
| 2014-12-09 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed mashed potatos cooling in covered plastic container in walk in cooler. cdi- cooling procedure changed |
| 2014-12-09 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed multiple cooked tcs foods not date marked. cdi- discarded or date marked3-501.18 discard the food requiring date labels once time/temperature |
| 2014-12-09 |
16 |
3-401.14 f2 facility shall maintain non-continuous cooking approval documentation and provide to inspector upon request. observed facility unable to provide non-cont cooking approval documentation for observed partially cooked chicken. observed final cook |
| 2014-09-03 |
4 |
2-401.11 maintain employee beverages closed and below food/food contact surfaces - c observed open cup of caffee and milk on food prep table. cdi- disacrded; instruction provided |
| 2014-09-03 |
20 |
3-501.16 (a)(2) and (b) maintain cold held tcs foods at 45 f or colder - p observed indivisually portioned cream cheese on buffet out of temperature control and not on tphc. cdi- disacrded |
| 2014-09-03 |
21 |
3-501.18 properly disposition applicable date marked tcs foods once expired. observed partially cooked chicken on approved non-continuous cooking and consumer advisory out of date. cdi- discarded |
| 2014-09-03 |
22 |
3-501.19 maintain written proceedures and time labeling for tcs foods held using time as a public health control - p,pf observed milk at 46 f and cream cheese at 60 f without written procedures cdi- discarded |
| 2014-09-03 |
23 |
3-603.11 maintain proper consumer advisory for consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed no foot note on consumer advisory.vr for menu changes |
| 2014-06-09 |
45 |
4-501.11equipment shall be in good repair and proper adjustment. observed produce walk in with tcs foods cold holding at 45-46 f. vr for repair |
| 2014-06-09 |
37 |
3-306.11 food displayed shall be protected from contamination by consumers. observed insufficient shielding in concierrge lounge for some bowls and drink pitchers. cdi- covered |
| 2014-06-09 |
12 |
3-402.11 facility shall maintain documentation of parasite destruction for all fish products offered undercooked or raw. observed no documentation for current salmon or grouper on menu. vr |
| 2013-11-27 |
37 |
3-306.11 food display-preventing contamination by consumers - p. observed buffet service in concierge dining room had food available for self-service with no barrier of any sort between consumer and food. hot foods were offered in covered chafing dishes b |
| 2013-11-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed incomplete disclosure on all day menu. cdi - menu was corrected and reprinted during inspeciton. |
| 2013-11-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hold cold tcs foods at or below 45f at all times unless using time as a public health control. observed concierge dining room had cant |
| 2013-11-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed one pan of sausage patties in hot box were holding at 133f. cdi - reheated to above 165f and hot box turned up. |
| 2013-11-27 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf. observed dish machine high temperature sanitizing water reached only 140f. engineering department was called in and replaced the heating element during inspection. repai |
| 2013-08-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. date mark all tcs rte foods which are held more than 24 hours after opening or preparation. observed unmarked and open containers of half and half a |
| 2013-08-16 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. observed breakfast menu with complete consumer advisory but dinner menu was still missing asterisks disclosing which products were subject t |
| 2013-08-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils.maintain equipment clean to sight and touch. observed two heavily soiled iced tea nozzles and two slightly soiled soda gun nozzles. all sent to dish for cleaning. |
| 2013-08-16 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed 3 comp sink coming away from the wall around right side drainboard, leaving gap in the caulking. observed large hole in the wall on left side of back hallway inside alcove. observed unit insid |
| 2013-01-31 |
45 |
4-501.11. maintain equipment in good repair. observed split gasket on left walk in cooler. |
| 2013-01-31 |
42 |
4-901.11. air dry utensils before tight stacking. observed two wet nested metal pans. |
| 2013-01-31 |
23 |
3-603.11. written consumer advisory is necessary for animal foods which are served raw or undercooked. observed consumer advisory properly written for breakfast menu (eggs; turkey sausage) but missing on lunch/dinner menu for steak and salmon. menus are t |
| 2013-01-31 |
21 |
3-501.17. properly date mark rte tcs foods which have been hald in facility for more than 24 hours after preparation or opening. observed two bags of cut leafy greens not date marked - unsure if they had exceeded 24 hours or not. corrected by instruction. |
| 2013-01-31 |
12 |
3-402.11. if fish such as salmon is offered raw or undercooked; it must have not only a consumer advisory but must also have verification that it is live-parasite-free. this documentation should come from your supplier. observed salmon offered undercooked |
| 2012-11-12 |
14 |
observed soiled can opener blade for use. corrected by returning to be washed; rinsed; sanitized. see 4-601.11(a). |
| 2012-11-12 |
54 |
observed two sets of keys on lower shelves in kitchen. store in designated areas and away from kitchen. see 6-305.11. |
| 2012-11-12 |
46 |
observed dish machine not operating according to specs on data plate. engineering department corrected this. see item 14. |
| 2012-11-12 |
45 |
observed cutting board in need or resurfacing or replacement - scheduled. see 4-501.12. |
| 2012-11-12 |
45 |
observed two split gaskets. new ones have already been ordered. observed one cooler rack peeling. see 4-501.11. |
| 2012-11-12 |
38 |
observed food employee wearing wristwatch while working with food. corrected by instruction. see 2-303.11. |
| 2012-11-12 |
14 |
observed sanitizing rinse water in main dish machine measuring 200f according to gauge on machine. test strip did not show that sanitizing was complete. keep between 180f and 194f. see 4-501.112. corrected by engineers on staff. |
| 2012-11-12 |
14 |
observed flow pressure of hot water sanitizing rinse measuring above 50 psi according to presssure gauge. test stip did not show sanitizing was achieved. keep between 20 and 25 psi. corrected by engineering department. see 4-501.113. |
| 2012-11-12 |
6 |
observed employee at dish machine handle soiled utensils with gloved hands and then unload clean utensils. corrected by instruction. see 2-301.14(e). |