- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SOUR CREAM TESTING AT 46 DEGREES FAHRENHEIT AT COLD-TOP COOLER. DISCARD, REPLACE WITH FRESH. USE METAL CONTAINERS AND ONLY FILL CONTAINER HALF FULL. MONITOR TEMPERATURE OF COLD-TOP COOLER AND MAINTAIN 41 DEGREES FAHRENHEIT AS MAXIMUM.
Location: Kitchen
Equipment: Cold top
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02/18/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SOUR CREAM TESTING AT 46 DEGREES FAHRENHEIT AT COLD-TOP COOLER. DISCARD, REPLACE WITH FRESH. USE METAL CONTAINERS AND ONLY FILL CONTAINER HALF FULL. MONITOR TEMPERATURE OF COLD-TOP COOLER AND MAINTAIN 41 DEGREES FAHRENHEIT AS MAXIMUM.
Location: Kitchen
Equipment: Cold top
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02/11/2014 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CHEESE, HUMMUS AND CREAMY DRESSINGS ARE NOT LABELED AND DATE MARKED. DATE MARK AND DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN, SANITIZE AND MAINTAIN SODA GUNS AND HOLSTERS IN BAR. GUNS AND HOLSTERS ARE SOILED.
Location: Bar
Equipment: Soda gun & holster
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07/17/2013 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CHEESE, HUMMUS AND CREAMY DRESSINGS ARE NOT LABELED AND DATE MARKED. DATE MARK AND DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN, SANITIZE AND MAINTAIN SODA GUNS AND HOLSTERS IN BAR. GUNS AND HOLSTERS ARE SOILED.
Location: Bar
Equipment: Soda gun & holster
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07/10/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM, TOO STRONG. MAINTAIN BETWEEN 50-100 PPM. USE TEST STRIPS FOR MONITORING.
Location: Three bay area
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: PROVIDE LIDS OR WRAP FOR FOOD STORAGE CONTAINERS. FOOD MUST BE COVERED WHEN IN STORAGE.
Location: Kitchen
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
|
02/05/2013 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM, TOO STRONG. MAINTAIN BETWEEN 50-100 PPM. USE TEST STRIPS FOR MONITORING.
Location: Three bay area
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: PROVIDE LIDS OR WRAP FOR FOOD STORAGE CONTAINERS. FOOD MUST BE COVERED WHEN IN STORAGE.
Location: Kitchen
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
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01/28/2013 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN AND SANITIZE HAND SINK REGULARLY.
Location: Kitchen
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER IN COLD-TOP COOLER.
Location: Kitchen
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN AND SANITIZE SODA GUNS AND HOLSTERS IN BAR.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN AND SANITIZE SODA GUNS AND HOLSTERS IN BAR.
Location: Bar
Equipment: Soda gun & holster
|
07/24/2012 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN AND SANITIZE HAND SINK REGULARLY.
Location: Kitchen
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER IN COLD-TOP COOLER.
Location: Kitchen
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN AND SANITIZE SODA GUNS AND HOLSTERS IN BAR.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CLEAN AND SANITIZE SODA GUNS AND HOLSTERS IN BAR.
Location: Bar
Equipment: Soda gun & holster
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07/03/2012 | Routine |
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA NOZZLES AT BAR ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE ICE SCOOPS AT BAR IN SEPERATE CONTAINER OR DIRECTLY IN THE ICE WITH HANDLE UP.
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12/29/2011 | Routine |
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