Date
|
Inspection Type
|
Score
|
Expand All
|
03/27/2024
|
ROUTINE INSPECTION
|
99%
|
|
-
-
Observed: no testing mechanism for high temperature dish machine.
(4-302.14)A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
|
09/21/2023
|
ROUTINE INSPECTION
|
99%
|
|
-
-
Observed dish machine sanitizer only reaching 149 degrees on the plate surface
Corrected on site moved to the 3 compartment sink
(4-703.11) After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion for at least 30 seconds and as specified under § 4-501.111;
(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator; or
(C) Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114 by providing:
(1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a
chlorine solution specified under ¶ 4-501.114(A),
(2) An exposure time of at least 7 seconds for a chlorine solution of 50 MG/L that has a PH of 10 or less and a
temperature of at least 38oC (100oF) or a PH of 8 or less and a temperature of at least 24oC (75oF),
(3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or
(4) An exposure time used in relationship with a combination of temperature, concentration, and PH that,
when evaluated for efficacy, yields SANITIZATION as defined in Subparagraph 1-201.10(B).
-
-
Chicken sticks in the hot hold cabinet at 126 degrees
Corrected on site will use time as a control all time control for safety food must be pitched at 2pm
(3-501.16) POTENTIALLY HAZARDOUS shall be maintained:
(1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified under ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54°C (130°F) or above
-
-
Observed wet towels sitting in soapy water and wet towel in kitchen not in sanitizer
Corrected on site made sanitizing buckets
(3-304.14) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and
(2) Laundered daily as specified under ¶ 4-802.11(D)
Observed a sponge on the counter of the 3 compartment sink
Corrected on site discarded the sponge
(4-101.16) Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
-
-
Observed cases on milk on the floor of the dry goods area
(3-305.11) (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
|
02/23/2023
|
ROUTINE INSPECTION
|
99%
|
|
-
-
Observed a pan of butter in the True reach in in the hall way not dated
Corrected on site dated the product
(3-501.17)Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL
FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded
-
-
Light missing in the true reach that is in the hall way
(6-303.11) The light intensity shall be:
(A) At least 20 foot candles (215 lux) (lux = lumen/square meter) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units, dry FOOD storage areas, in other areas, and rooms during periods of cleaning.
(B) At least 40 foot candles (430 lux):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGE FOODS are sold or offered for consumption; and
(2) Inside equipment such as reach-in and under-counter refrigerators; and
(3) At a distance of 30 inches above the floor in areas used for hand-washing, WAREWASHING, and EQUIPMENT
and UTENSIL storage, and in toilet rooms.
(C) At least 75 foot candles (807 lux) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
|
09/12/2022
|
ROUTINE INSPECTION
|
99%
|
|
-
-
No handwashing sign at the hand sink
COS posted the sign
(6-301.14) A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all ANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
-
-
Light missing in the True reach in
(6-303.11) The light intensity shall be:
(A) At least 20 foot candles (215 lux) (lux = lumen/square meter) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units, dry FOOD storage areas, in other areas, and rooms during periods of cleaning.
(B) At least 40 foot candles (430 lux):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGE FOODS are sold or offered for consumption; and
(2) Inside equipment such as reach-in and under-counter refrigerators; and
(3) At a distance of 30 inches above the floor in areas used for hand-washing, WAREWASHING, and EQUIPMENT
and UTENSIL storage, and in toilet rooms.
(C) At least 75 foot candles (807 lux) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
|
02/28/2022
|
ROUTINE INSPECTION
|
99%
|
|
-
-
Dish machine plate surface is only 154 must be 160
COS will use the 3 compartment sink
(4-703.11) After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion for at least 30 seconds and as specified under § 4-501.111;
(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator; or
(C) Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114 by providing:
(1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a
chlorine solution specified under ¶ 4-501.114(A),
(2) An exposure time of at least 7 seconds for a chlorine solution of 50 MG/L that has a PH of 10 or less and a
temperature of at least 38oC (100oF) or a PH of 8 or less and a temperature of at least 24oC (75oF),
(3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or
(4) An exposure time used in relationship with a combination of temperature, concentration, and PH that,
when evaluated for efficacy, yields SANITIZATION as defined in Subparagraph 1-201.10(B).
-
-
Observed sour cream containers being reused to store other food items
(4-502.13) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
(B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
-
-
Upon arrival no hair restraint was on
COS Hair restraint was put on
(2-402.11) (A) Except as provided in & (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
(B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLEUSE ARTICLES
|
10/04/2021
|
ROUTINE INSPECTION
|
98%
|
|
-
-
Light not working in the True single door reach in
(6-303.11) The light intensity shall be:
(A) At least 20 foot candles (215 lux) (lux = lumen/square meter) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units, dry FOOD storage areas, in other areas, and rooms during periods of cleaning.
(B) At least 40 foot candles (430 lux):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGE FOODS are sold or offered for consumption; and
(2) Inside equipment such as reach-in and under-counter refrigerators; and
(3) At a distance of 30 inches above the floor in areas used for hand-washing, WAREWASHING, and EQUIPMENT
and UTENSIL storage, and in toilet rooms.
(C) At least 75 foot candles (807 lux) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
-
-
Observed exposed wood attached to the 3 compartment sink legs with duc tape
(4-101.19) NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|