- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at faucet of front hand sink. Repair
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04/17/2014 | Routine |
| No violation noted during this evaluation. | 09/26/2013 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meat in warmer drawer at 118-126 deg F. Hold all hot foods at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above. Cooling scraps for next day soup. CORRECTED
Location: Kitchen
Equipment: Warming drawers
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan guards in walk in cooler are soiled. Please clean.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Duct tape on cart handle. Remove and repair with easily cleanable material.
Location: Kitchen
Equipment: Rolling cart
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03/13/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Reheated chicken from walk in cooler to 118 deg F. Then pulled and stored in cooler. Make sure to reheat all foods to 165 deg F or above. Cool from 135 deg F to 70 deg F or below in 2 hours. Cool from 70 deg F to 41 deg F or below in an additional 4 hours. If reusing chicken from the day before must not pass through temerpature danger zone more than 4 hours totally for all preparation or food item must be disposed of.
Location: Kitchen
- 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: 1. Whipped cream in prep top cooler at 52.5 deg F. Hold at 41 deg F or below. 2. Coleslaw by hot meats in ice at 47.5 deg F. Hold at 41 deg F or below.
Location: Kitchen
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean first set of fan guards in the walk in cooler.
Location: Walk-in cooler
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09/06/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Reheated chicken from walk in cooler to 118 deg F. Then pulled and stored in cooler. Make sure to reheat all foods to 165 deg F or above. Cool from 135 deg F to 70 deg F or below in 2 hours. Cool from 70 deg F to 41 deg F or below in an additional 4 hours. If reusing chicken from the day before must not pass through temerpature danger zone more than 4 hours totally for all preparation or food item must be disposed of.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Whipped cream in prep top cooler at 52.5 deg F. Hold at 41 deg F or below. 2. Coleslaw by hot meats in ice at 47.5 deg F. Hold at 41 deg F or below.
Location: Kitchen
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean first set of fan guards in the walk in cooler.
Location: Walk-in cooler
|
08/30/2012 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HANDSINK HOT WATER TEMPERATURES AT KITCHEN TOO HOT (CURRENTLY AT 140 F); MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: ENSURE ALL FOOD HANDLERS ARE NOT WEARING ANY JEWERLY ON THE HANDS OR ARMS (EX. BRACELETS/WATCHES, ETC).
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS/BAGS STORED ON OR NEAR SINGLE-SERVICE ITEMS.
Location: Kitchen (back)
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS/BAGS STORED ON OR NEAR SINGLE-SERVICE ITEMS.
Location: Dry storage
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: DISCONTINUE USE OF WOODEN CUTTING-BOARDS OR WOODEN FOOD PREP TABLES TO CUT/CHOP MEATS OR OTHER FOOD DIRECTLY ON TO PREVENT POTENTIAL CROSS CONTAMINATION.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD COVERED AT KITCHEN TRUE REACH-IN-FREEZER.
Location: Kitchen (back)
Equipment: True freezer
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT (KEEP TEST STRIPS IN A DRY LOCATION).
Location: Kitchen
|
02/23/2012 | Recheck |
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HANDSINK HOT WATER TEMPERATURES AT KITCHEN TOO HOT (CURRENTLY AT 140 F); MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: ENSURE ALL FOOD HANDLERS ARE NOT WEARING ANY JEWERLY ON THE HANDS OR ARMS (EX. BRACELETS/WATCHES, ETC).
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS/BAGS STORED ON OR NEAR SINGLE-SERVICE ITEMS.
Location: Kitchen (back)
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS/BAGS STORED ON OR NEAR SINGLE-SERVICE ITEMS.
Location: Dry storage
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: DISCONTINUE USE OF WOODEN CUTTING-BOARDS OR WOODEN FOOD PREP TABLES TO CUT/CHOP MEATS OR OTHER FOOD DIRECTLY ON TO PREVENT POTENTIAL CROSS CONTAMINATION.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD COVERED AT KITCHEN TRUE REACH-IN-FREEZER.
Location: Kitchen (back)
Equipment: True freezer
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT (KEEP TEST STRIPS IN A DRY LOCATION).
Location: Kitchen
|
02/16/2012 | Recheck |
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HANDSINK HOT WATER TEMPERATURES AT KITCHEN TOO HOT (CURRENTLY AT 140 F); MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: ENSURE ALL FOOD HANDLERS ARE NOT WEARING ANY JEWERLY ON THE HANDS OR ARMS (EX. BRACELETS/WATCHES, ETC).
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS/BAGS STORED ON OR NEAR SINGLE-SERVICE ITEMS.
Location: Kitchen (back)
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS/BAGS STORED ON OR NEAR SINGLE-SERVICE ITEMS.
Location: Dry storage
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: DISCONTINUE USE OF WOODEN CUTTING-BOARDS OR WOODEN FOOD PREP TABLES TO CUT/CHOP MEATS OR OTHER FOOD DIRECTLY ON TO PREVENT POTENTIAL CROSS CONTAMINATION.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD COVERED AT KITCHEN TRUE REACH-IN-FREEZER.
Location: Kitchen (back)
Equipment: True freezer
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT (KEEP TEST STRIPS IN A DRY LOCATION).
Location: Kitchen
|
02/07/2012 | Routine |
- Sanitizer alarm
No sanitizer alarm on the ware washing machine.
Correction: Provide alarm.
Location: Dish machine area
Equipment: Dishmachine
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: LARGE SANITIZER CONTAINERS NEED TO BE ON WHEELS OR RACK WITH 6" LEGS.
Location: Dish machine area
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01/27/2012 | Pre-Licensing |
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