- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid in back kitchen area, Provide lid,
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay vegetable prep sink soiled. Clean and sanitize.
Location: Kitchen (back)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops not hung up to dry. Hang up between use.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled in following areas. a. Below back kitchen area hand sink. b. Below dish machine work sink. c. Below stove. NOTE > CLEAN ALL SOILED FLOOR SPACE. 2. Cold air return and wall space soiled by dish machine work table. Clean.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled in following areas. a. Below back kitchen area hand sink. b. Below dish machine work sink. c. Below stove. NOTE > CLEAN ALL SOILED FLOOR SPACE. 2. Cold air return and wall space soiled by dish machine work table. Clean.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LId to grease trap not secured in place. Repair. Clean lid.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled at prep table in back kitchen area. Clean.
Location: Kitchen (back)
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07/02/2014 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing lid in back kitchen area, Provide lid,
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. One bay vegetable prep sink soiled. Clean and sanitize.
Location: Kitchen (back)
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. Wet mops not hung up to dry. Hang up between use.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled in following areas. a. Below back kitchen area hand sink. b. Below dish machine work sink. c. Below stove. NOTE > CLEAN ALL SOILED FLOOR SPACE. 2. Cold air return and wall space soiled by dish machine work table. Clean.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled in following areas. a. Below back kitchen area hand sink. b. Below dish machine work sink. c. Below stove. NOTE > CLEAN ALL SOILED FLOOR SPACE. 2. Cold air return and wall space soiled by dish machine work table. Clean.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LId to grease trap not secured in place. Repair. Clean lid.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled at prep table in back kitchen area. Clean.
Location: Kitchen (back)
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06/25/2014 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Dish machine rack sitting on top of hand sink in back kitchen area. Do not store or place any items on or inside of hand sink. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Kitchen (back)
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: 1. Thermometer misisng inside of small reach in cooler below coffee maker in front service area. Provide a working thermometer.
Location: Kitchen (front)
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lid to grease trap in floor is out of place below hand sink in back kitchen area. Repair.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soild. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at one bay sink leaking. Repair to a sound working condtion.
Location: Kitchen (back)
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12/19/2013 | 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: 1. Toxic cleaning chemicals stored above three bay sink that is used for food prep. Remove and store in approved manner.
Location: Kitchen
- 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: 1. Open packs of ready to eat meats / cheese not date marded inside of one door reach in cooler. Date mark. 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.
Location: Kitchen
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Hobart reach in cooler / freezer in kitchen area has outdated container of ham. Discard. 2. One door reach in cooler has outdated food items. Discard all outdated food items.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in kitchen area. Clean sink, Do not use hand sink as a dump sink. Clean and sanitize.
Location: Kitchen
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal sheet pan on floor by oven in kitchen area. Remove, Do not store on floor. Clean and sanitize.
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: 1. Boxes of food on floor of kitchen area. Remove.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table below coffee machines soiled. Clean.
Location: Kitchen
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07/08/2013 | Recheck |
- Toxic material(s) separation
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: 1. Toxic cleaning chemicals stored above three bay sink that is used for food prep. Remove and store in approved manner.
Location: Kitchen
- 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: 1. Open packs of ready to eat meats / cheese not date marded inside of one door reach in cooler. Date mark. 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.
Location: Kitchen
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Hobart reach in cooler / freezer in kitchen area has outdated container of ham. Discard. 2. One door reach in cooler has outdated food items. Discard all outdated food items.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in kitchen area. Clean sink, Do not use hand sink as a dump sink. Clean and sanitize.
Location: Kitchen
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal sheet pan on floor by oven in kitchen area. Remove, Do not store on floor. Clean and sanitize.
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: 1. Boxes of food on floor of kitchen area. Remove.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table below coffee machines soiled. Clean.
Location: Kitchen
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07/05/2013 | Recheck |
- Toxic material(s) separation
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: 1. Toxic cleaning chemicals stored above three bay sink that is used for food prep. Remove and store in approved manner.
Location: Kitchen
- 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: 1. Open packs of ready to eat meats / cheese not date marded inside of one door reach in cooler. Date mark. 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.
Location: Kitchen
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Hobart reach in cooler / freezer in kitchen area has outdated container of ham. Discard. 2. One door reach in cooler has outdated food items. Discard all outdated food items.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in kitchen area. Clean sink, Do not use hand sink as a dump sink. Clean and sanitize.
Location: Kitchen
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal sheet pan on floor by oven in kitchen area. Remove, Do not store on floor. Clean and sanitize.
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: 1. Boxes of food on floor of kitchen area. Remove.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelf of prep table below coffee machines soiled. Clean.
Location: Kitchen
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06/28/2013 | Routine |
- 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: 1. Dish machine in front kitchen area has a final rinse temperature of 146 deg. F. Repair dish machine to a sound working condition so as to provide at least 160 deg. F. at plate level. NOTE > MANAGER HAS TAKEN MACHINE OUT OF SERVICE.
Location: Kitchen (front)
Equipment: Dishmachine
- 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: 1. Potentially hazardous ready to eat food items like open pack of ham and cheese not date marked. 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.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of " True " reach in cooler soiled in kitchen area. Clean.
Location: Kitchen
Equipment: True cooler
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle ready to eat food items without washing hands first before putting on gloves.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled by grease trap in back kitchen area. Clean floor.
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: 1. Food not stored in protected manner inside of reach in cooler in back kitchen area. Place flat bread in plastic wrap or in approved container.
Location: Kitchen (back)
Equipment: Reach in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in front kitchen area. Provide.
Location: Kitchen (front)
Equipment: Hand sink
|
01/29/2013 | Recheck |
- 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: 1. Dish machine in front kitchen area has a final rinse temperature of 146 deg. F. Repair dish machine to a sound working condition so as to provide at least 160 deg. F. at plate level.
Location: Kitchen (front)
Equipment: Dishmachine
- 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: 1. Potentially hazardous ready to eat food items like open pack of ham and cheese not date marked. 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.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of " True " reach in cooler soiled in kitchen area. Clean.
Location: Kitchen
Equipment: True cooler
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle ready to eat food items without washing hands first before putting on gloves.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor soiled by grease trap in back kitchen area. Clean floor.
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: 1. Food not stored in protected manner inside of reach in cooler in back kitchen area. Place flat bread in plastic wrap or in approved container.
Location: Kitchen (back)
Equipment: Reach in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in front kitchen area. Provide.
Location: Kitchen (front)
Equipment: Hand sink
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01/17/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The Can open blade is soiled.
Location: Kitchen
Equipment: Can opener
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: There is a case of cups on the floor in the dry storage room.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The FRP is loose on the will behind the coffeemaker.
Location: Kitchen
- 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.
Location: Kitchen
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06/04/2012 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: The is a rolling cart in front of the hand sink. Never store anything in front of a hand sink.
Location: Kitchen
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12/05/2011 | Routine |
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