| No violation noted during this evaluation. | 04/02/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CARTONS OF LIQUID EGGS STORED ABOVE RAW VEGETABLES. STORE FOOD ITEMS ACCORDING TO HAZARD.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE DID NOT PROPERLY DRY HANDS AFTER WASHING. NO PAPER TOWELS AVAILABLE AT SINK FOR DRYING HANDS.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER STANDING IN BOTTOM OF 1-DOOR REACH-IN COOLER BY COOK LINE. HAVE COOLER SERVICED. DO NOT STORE FOOD CONTAINERS AT BOTTOM OF COOLER UNTIL WATER ISSUE RESOLVED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
09/17/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CARTONS OF LIQUID EGGS STORED ABOVE RAW VEGETABLES. STORE FOOD ITEMS ACCORDING TO HAZARD.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE DID NOT PROPERLY DRY HANDS AFTER WASHING. NO PAPER TOWELS AVAILABLE AT SINK FOR DRYING HANDS.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER STANDING IN BOTTOM OF 1-DOOR REACH-IN COOLER BY COOK LINE. HAVE COOLER SERVICED. DO NOT STORE FOOD CONTAINERS AT BOTTOM OF COOLER UNTIL WATER ISSUE RESOLVED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
09/10/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE IS A BOTTLE OF WHITE OUT STORED IN A CONTAINER WITH COOKING UTENSILS. PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND FOOD PREP AREAS.
Location: Kitchen
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: THERE IS AN OPEN BAG OF PRE-COOKED CHICKEN DATE MARKED 12/18. PLEASE DISCARD ANY DATE MARKS 7 DAYS OR OLDER.
Location: Kitchen
Equipment: Reach in cooler
- 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: THE IN-PLACE SANATIZER STATIONS CONCENTRATION ARE TO LOW (0PPM). PLEASE CALL YOUR VENDOR TO ADJUST SANATIZER DISPENSER TO MEET PROPER CONCENTRATIONS OF 50 - 100PPM.MANAGER STATED THAT THE SANATIZER USED IS IODINE. THEY HAD THE VENDOR COME OUT, AND THE DISPENSER DID NEED ADJUSTED. CONCENTRATION IS READING PROPER LEVELS OF 12.5 - 25 PPM.
Location: Service counter
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: THE FINAL RINSE TEMP IS ONLY 101 DEGREES F. PLEASE HAVE PROFESSIONAL REPAIR TO MEET PROPER TEMP OF 180 DEGREES F.DISH MACHINE REACHES PROPER TEMP OF 180 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
|
01/10/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE IS A BOTTLE OF WHITE OUT STORED IN A CONTAINER WITH COOKING UTENSILS. PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND FOOD PREP AREAS.
Location: Kitchen
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: THERE IS AN OPEN BAG OF PRE-COOKED CHICKEN DATE MARKED 12/18. PLEASE DISCARD ANY DATE MARKS 7 DAYS OR OLDER.
Location: Kitchen
Equipment: Reach in cooler
- 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: THE IN-PLACE SANATIZER STATIONS CONCENTRATION ARE TO LOW (0PPM). PLEASE CALL YOUR VENDOR TO ADJUST SANATIZER DISPENSER TO MEET PROPER CONCENTRATIONS OF 50 - 100PPM.
Location: Service counter
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: THE FINAL RINSE TEMP IS ONLY 101 DEGREES F. PLEASE HAVE PROFESSIONAL REPAIR TO MEET PROPER TEMP OF 180 DEGREES F.
Location: Dish machine area
Equipment: Dishmachine
|
01/03/2013 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored. (Can of stainless steel cleaner on shelf above 3 bay sink in kitchen)
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Stainless steel cleaner moved to a suitable location. Corrected during inspection
Location: Three bay area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitizer containers. (0 to 100ppm)
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Container in kitchen near cook line and container at customer counter prep area.
Comments: Quats sanitizer at 200ppm minimum concentration. Corrected during inspection
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitizer containers. (0 to 100ppm)
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. Container in kitchen near cook line and container at customer counter prep area.
Comments: Quats sanitizer at 200ppm minimum concentration. Corrected during inspection
Location: Prep area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Make sure clean pans, pots on storage rack and shelving are stored in an inverted position. Corrected during inspection
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean visible dust from around fan guard area of the Continental reach in cooler in kitchen.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
|
06/29/2012 | Routine |
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient. (Booster heater not turned on)
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Corrected during inspection... (After turning on booster heater at dish machine a satisfactory sanitizing temperature of 182 F obtained.)
Location: Dish machine area
Equipment: Dishmachine
- Storage of Personal Items (corrected on site)
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: Employee purse on wire rack shelf in dish machine area next to clean utensils... Corrected during inspection (Purse moved to a suitable location)
Location: Dish machine area
|
02/03/2012 | Super Bowl Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing. (Container in hand sink located in prep area behind customer counter)
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Container moved to suitable location... Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Food storage (corrected on site)
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: Container of bananas on floor in the dry storage room.... Corrected during inspection
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean storage drawers located under 3 bay sink in kitchen.
Location: Kitchen
Equipment: 3-bay
|
12/28/2011 | Routine |
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