Date
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Inspection Type
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Score
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Expand All
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02/29/2024
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ROUTINE INSPECTION
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100%
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Soap not available at one hand washing sink.
Corrected by owner providing soap.
(6-301.11) Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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04/20/2023
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ROUTINE INSPECTION
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99%
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Violation: Observed box of food items stored on floor inside walk-in cooler
*Operator removed box from floor (corrected on site)
(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.
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Violation: No thermometer available in walk-in cooler
(4-204.112) (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
(B) Except as specified in ¶ (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
(C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1oC or 2oF in the intended range of use.
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03/29/2022
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ROUTINE INSPECTION
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99%
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-
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Violation: observed raw beef stored above ready-to-eat food items in walk-in cooler. Operator rearranged food items to prevent cross contamination (corrected on site)
(3-302.11 A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation,
holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and
(b) Cooked READY-TO-EAT FOOD
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Violation: bleach sanitizer concentration measuring low at 10 PPM. Operator adjusted sanitizer concentration to 100 PPM. (corrected on site)
(4-501.114) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA approved manufacturer's label use instructions, and shall be
used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart;
Minimum Concentration Minimum Temperature
MG/L pH 10 or less °C (°F) pH 8 or less °C (°F)
25 49 (120) 49 (120)
50 38 (100) 24 ( 75)
100 13 ( 55) 13 ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24°C (75°F),
(2) pH of 5.0 or less or a PH no higher than the level for which the manufacturer specifies the solution is
effective, and
(3) Concentration between 12.5 MG/L and 25 MG/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24°C (75°F),
(2) Have a concentration as specified under ' 7-204.11 and as indicated by the manufacturer's use directions
included in the labeling, and
(3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label;
(D) If another solution of a chemical specified under && (A) - (C) of this section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED; or
(E) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the manufacturer’s use directions included in the labeling.
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Violation: cutting boards excessively worn and discolored.
(4-501.12) Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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08/02/2021
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ROUTINE INSPECTION
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99%
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