- 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. CHOPPED HAM IN PREP TOP COOLER HOLDING AT 48 DEGREES F. SAME PRODUCT CHECKED 45 MINUTES LATER AND WAS HOLDING AT 45.6 DEGREES F. MAINTAIN COLD TEMPERATURE AT 41 DEGREES F OR BELOW. TRY USING METAL INSTEAD OF PLASTIC HOLDING TRAYS, DO NOT OVER LOAD TRAY AND MOVE PRODUCT IF NECESSARY. OTHER FOOD ITEMS WERE AT APPROPRIATE TEMPERATURE IN THIS COOLER.2. HARD BOILED EGGS HOLDING AT 49, COTTAGE CHEESE AT 50.5 AND COLE SLAW AT 47.3 DEGREES F. LINE SALAD BAR WITH ICE OR ADJUST COOLER TO HOLD ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. CHOPPED HAM IN PREP TOP COOLER HOLDING AT 48 DEGREES F. SAME PRODUCT CHECKED 45 MINUTES LATER AND WAS HOLDING AT 45.6 DEGREES F. MAINTAIN COLD TEMPERATURE AT 41 DEGREES F OR BELOW. TRY USING METAL INSTEAD OF PLASTIC HOLDING TRAYS, DO NOT OVER LOAD TRAY AND MOVE PRODUCT IF NECESSARY. OTHER FOOD ITEMS WERE AT APPROPRIATE TEMPERATURE IN THIS COOLER.2. HARD BOILED EGGS HOLDING AT 49, COTTAGE CHEESE AT 50.5 AND COLE SLAW AT 47.3 DEGREES F. LINE SALAD BAR WITH ICE OR ADJUST COOLER TO HOLD ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Dining room
Equipment: Buffet
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1 # 10 CAN OF VEGETABLE STEW AND 1 # 10 CAN OF TOMATOE JUICE DENTED. DO NOT SERVE FOOD FROM DENTED CANS.CANS MARKED REJECTED AND TO BE RETURNED. CORRECTED ON SITE.
Location: Dry storage
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED BULK CONTAINERS IN PREP AREA AND DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Prep area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED BULK CONTAINERS IN PREP AREA AND DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DUMPSTER LIDS DAMAGED AND MISSING. PLEASE HAVE YOUR TRASH SERVICE PROVIDER BRING YOU A DUMPSTER WITH TIGHT FITTING LIDS.
Location: Dumpster area
- 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: ICE CREAM CONTAINERS ON FLOOR OF WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in freezer
|
10/16/2014 | Recheck |
- 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. CHOPPED HAM IN PREP TOP COOLER HOLDING AT 48 DEGREES F. SAME PRODUCT CHECKED 45 MINUTES LATER AND WAS HOLDING AT 45.6 DEGREES F. MAINTAIN COLD TEMPERATURE AT 41 DEGREES F OR BELOW. TRY USING METAL INSTEAD OF PLASTIC HOLDING TRAYS, DO NOT OVER LOAD TRAY AND MOVE PRODUCT IF NECESSARY. OTHER FOOD ITEMS WERE AT APPROPRIATE TEMPERATURE IN THIS COOLER.2. HARD BOILED EGGS HOLDING AT 49, COTTAGE CHEESE AT 50.5 AND COLE SLAW AT 47.3 DEGREES F. LINE SALAD BAR WITH ICE OR ADJUST COOLER TO HOLD ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. CHOPPED HAM IN PREP TOP COOLER HOLDING AT 48 DEGREES F. SAME PRODUCT CHECKED 45 MINUTES LATER AND WAS HOLDING AT 45.6 DEGREES F. MAINTAIN COLD TEMPERATURE AT 41 DEGREES F OR BELOW. TRY USING METAL INSTEAD OF PLASTIC HOLDING TRAYS, DO NOT OVER LOAD TRAY AND MOVE PRODUCT IF NECESSARY. OTHER FOOD ITEMS WERE AT APPROPRIATE TEMPERATURE IN THIS COOLER.2. HARD BOILED EGGS HOLDING AT 49, COTTAGE CHEESE AT 50.5 AND COLE SLAW AT 47.3 DEGREES F. LINE SALAD BAR WITH ICE OR ADJUST COOLER TO HOLD ALL POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Dining room
Equipment: Buffet
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1 # 10 CAN OF VEGETABLE STEW AND 1 # 10 CAN OF TOMATOE JUICE DENTED. DO NOT SERVE FOOD FROM DENTED CANS.CANS MARKED REJECTED AND TO BE RETURNED. CORRECTED ON SITE.
Location: Dry storage
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED BULK CONTAINERS IN PREP AREA AND DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Prep area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED BULK CONTAINERS IN PREP AREA AND DRY STORAGE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Kitchen
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DUMPSTER LIDS DAMAGED AND MISSING. PLEASE HAVE YOUR TRASH SERVICE PROVIDER BRING YOU A DUMPSTER WITH TIGHT FITTING LIDS.
Location: Dumpster area
- 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: ICE CREAM CONTAINERS ON FLOOR OF WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in freezer
|
10/09/2014 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 feet of entrance signs. Given to leasing office.
- 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: Please clean fan guards in walk in cooler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in walk in freezer. Remove ice and repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Tape on food processor handle. Repair or replace.
|
03/18/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up in walk in freezer. Remove ice and repair.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re-secure hand sink by office to wall with silicone caulk.
|
09/06/2013 | Routine |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Open bait in stock room. Remove. Do not use open bait or tracking powders in kitchen.
Location: Kitchen
- 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: Dish machine only reaching 157 deg F at plate level. Repair to sanitize at 160 deg F at plate level.
Location: Kitchen
Equipment: Dishmachine
- Walls, floors, etc/soiled (corrected)
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 fan guards in walk in cooler.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Foil on dish machine in back below clean dish exit area. Remove and repair if needed.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak Below dish machine. Repair.
Location: Kitchen
Equipment: Dishmachine
|
04/03/2013 | Recheck |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Open bait in stock room. Remove. Do not use open bait or tracking powders in kitchen.
Location: Kitchen
- 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: Dish machine only reaching 157 deg F at plate level. Repair to sanitize at 160 deg F at plate level.
Location: Kitchen
Equipment: Dishmachine
- 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 fan guards in walk in cooler.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Foil on dish machine in back below clean dish exit area. Remove and repair if needed.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak Below dish machine. Repair.
Location: Kitchen
Equipment: Dishmachine
|
03/27/2013 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair hole in wall by mop sink to be smooth, nonabsorbent and easily cleanable.
Location: Kitchen
- 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 fan guards in walk in cooler.
Location: Walk-in cooler
- 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: Thermometer of 2 door true reach in freezer is reading 48-50 deg F. Cooler is at 40 deg F. Please repair or replace thermometer.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 on line hand sink. Please repair.
Location: Kitchen
Equipment: Hand sink
|
10/16/2012 | 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: CHEMICAL SANITIZER QUAT WATER TEMPERATURE AT 95 F AT KITCHEN 3-BAY SINK; MAINTAIN SANITIZER WATER TEMPERATURE AT 75 F OR BELOW.
Location: Kitchen
Equipment: 3-bay
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK DOOR TO SEAL OF OPENING/EXPOSED GAPS AT BOTTOM OF BACK DOOR THAT LEADS TO OUTSIDE DUMPSTER AREA.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & RESTROOM CEILING TILES/VENT AND COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & RESTROOM CEILING TILES/VENT AND COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & RESTROOM CEILING TILES/VENT AND COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE/PROVIDE NEW OVEN GASKET/SEAL ON COOK-LINE OVEN TO PREVENT POTENTIAL SAFETY HAZARDS.PROVIDE INTERIOR ICE MACHINE TRAY THAT IS MISSING FOR KITCHEN ICE MACHINE; SCREW BACK INTO ICE MACHINE PROPERLY AND ENSURE THAT TRAY IS SECURE TO CATCH ANY LIME BUILD-UP.
Location: Cook line
Equipment: Oven
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE/PROVIDE NEW OVEN GASKET/SEAL ON COOK-LINE OVEN TO PREVENT POTENTIAL SAFETY HAZARDS.PROVIDE INTERIOR ICE MACHINE TRAY THAT IS MISSING FOR KITCHEN ICE MACHINE; SCREW BACK INTO ICE MACHINE PROPERLY AND ENSURE THAT TRAY IS SECURE TO CATCH ANY LIME BUILD-UP.
Location: Kitchen
Equipment: Ice machine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE HANDSINKS IN KITCHEN TO WALLS WHERE NEEDED SO THAT HANDSINKS ARE NOT MOVABLE.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE FAN STORED ON COOK-LINE ROUTINELY BEFORE USE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.-SOILED TRUE REFRIGERATION FANGUARDS/CEILING SURFACES ON EXPO-LINE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE FAN STORED ON COOK-LINE ROUTINELY BEFORE USE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.-SOILED TRUE REFRIGERATION FANGUARDS/CEILING SURFACES ON EXPO-LINE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE FAN STORED ON COOK-LINE ROUTINELY BEFORE USE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.-SOILED TRUE REFRIGERATION FANGUARDS/CEILING SURFACES ON EXPO-LINE.
Location: Expo line
Equipment: True 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR (INCLUDING INTERIOR CEILING/WALL SURFACES) AND EXTERIOR SURFACES OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT FAUCET HEAD AT WOMENS RESTROOM HANDSINK LOCATED NEAR KITCHEN WHEN WATER IS TURNED ON.
Location: Womens restroom
Equipment: Hand sink
|
07/09/2012 | 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: CHEMICAL SANITIZER QUAT WATER TEMPERATURE AT 95 F AT KITCHEN 3-BAY SINK; MAINTAIN SANITIZER WATER TEMPERATURE AT 75 F OR BELOW.
Location: Kitchen
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP AT BOTTOM OF BACK DOOR TO SEAL OF OPENING/EXPOSED GAPS AT BOTTOM OF BACK DOOR THAT LEADS TO OUTSIDE DUMPSTER AREA.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & RESTROOM CEILING TILES/VENT AND COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & RESTROOM CEILING TILES/VENT AND COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN & RESTROOM CEILING TILES/VENT AND COOK-LINE HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE/PROVIDE NEW OVEN GASKET/SEAL ON COOK-LINE OVEN TO PREVENT POTENTIAL SAFETY HAZARDS.PROVIDE INTERIOR ICE MACHINE TRAY THAT IS MISSING FOR KITCHEN ICE MACHINE; SCREW BACK INTO ICE MACHINE PROPERLY AND ENSURE THAT TRAY IS SECURE TO CATCH ANY LIME BUILD-UP.
Location: Cook line
Equipment: Oven
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE/PROVIDE NEW OVEN GASKET/SEAL ON COOK-LINE OVEN TO PREVENT POTENTIAL SAFETY HAZARDS.PROVIDE INTERIOR ICE MACHINE TRAY THAT IS MISSING FOR KITCHEN ICE MACHINE; SCREW BACK INTO ICE MACHINE PROPERLY AND ENSURE THAT TRAY IS SECURE TO CATCH ANY LIME BUILD-UP.
Location: Kitchen
Equipment: Ice machine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE HANDSINKS IN KITCHEN TO WALLS WHERE NEEDED SO THAT HANDSINKS ARE NOT MOVABLE.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE FAN STORED ON COOK-LINE ROUTINELY BEFORE USE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.-SOILED TRUE REFRIGERATION FANGUARDS/CEILING SURFACES ON EXPO-LINE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE FAN STORED ON COOK-LINE ROUTINELY BEFORE USE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.-SOILED TRUE REFRIGERATION FANGUARDS/CEILING SURFACES ON EXPO-LINE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE FAN STORED ON COOK-LINE ROUTINELY BEFORE USE TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.-SOILED TRUE REFRIGERATION FANGUARDS/CEILING SURFACES ON EXPO-LINE.
Location: Expo line
Equipment: True 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN INTERIOR (INCLUDING INTERIOR CEILING/WALL SURFACES) AND EXTERIOR SURFACES OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT FAUCET HEAD AT WOMENS RESTROOM HANDSINK LOCATED NEAR KITCHEN WHEN WATER IS TURNED ON.
Location: Womens restroom
Equipment: Hand sink
|
06/28/2012 | 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: PORK PATTIES AT 101 F.BAKED POTATOES AT 89 F.*CORRECTIVE ACTION*--FOODS WERE REHEATED TO 165 F.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- 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: PORK PATTIES AT 101 F.BAKED POTATOES AT 89 F.*CORRECTIVE ACTION*--FOODS WERE REHEATED TO 165 F.
Location: Cook line
- 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: KITCHEN WALK-IN-COOLER READING AT TEMPERATURE RANGE OF 44 F - 47 F--REPAIR AND/OR ADJUST AS NEEDED.(2) CONTAINERS OF GRAVY TEMPING AT 44 F--DISCARDED.ALL LEFTOVERS STORED IN WALK-IN-COOLER WAS DISCARDED. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN WALK-IN COOLER UNTIL REPAIRS HAVE BEEN COMPLETED.STORE COLD-HOLDING FOODS IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAIN A TEMPERATURE OF 41 F OR BELOW.
Location: Kitchen
Equipment: Walk in cooler
- 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: EMPLOYEE OPEN DRINK STORED ON TOP OF DISHMACHINE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW.
Location: Dish machine area
Equipment: Dishmachine
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED WALK-IN-FREEZER SHELVING.-SOILED COOK-LINE LOCATION WARMER CABINET DRY STORAGE (INTERIOR SURFACES).
Location: Walk-in freezer
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED WALK-IN-FREEZER SHELVING.-SOILED COOK-LINE LOCATION WARMER CABINET DRY STORAGE (INTERIOR SURFACES).
Location: Cook line
Equipment: Warming drawers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED WALK-IN-FREEZER SHELVING.-SOILED COOK-LINE LOCATION WARMER CABINET DRY STORAGE (INTERIOR SURFACES).
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR DOOR OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- 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 NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE CREAM SCOOPER STORED IN CUP OF STAGNANT WATER ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS IN OR ON CLEAN SANITARY CONTAINER OR SURFACES, IN HOT WATER MAINTAING AT LEAST AT 135 FOR GREATER OR IN FREE-FLOWING DIP WELL.
Location: Kitchen
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02/16/2012 | Recheck |
- 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: PORK PATTIES AT 101 F.BAKED POTATOES AT 89 F.*CORRECTIVE ACTION*--FOODS WERE REHEATED TO 165 F.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- 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: PORK PATTIES AT 101 F.BAKED POTATOES AT 89 F.*CORRECTIVE ACTION*--FOODS WERE REHEATED TO 165 F.
Location: Cook line
- 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: KITCHEN WALK-IN-COOLER READING AT TEMPERATURE RANGE OF 44 F - 47 F--REPAIR AND/OR ADJUST AS NEEDED.(2) CONTAINERS OF GRAVY TEMPING AT 44 F--DISCARDED.ALL LEFTOVERS STORED IN WALK-IN-COOLER WAS DISCARDED. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN WALK-IN COOLER UNTIL REPAIRS HAVE BEEN COMPLETED.STORE COLD-HOLDING FOODS IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAIN A TEMPERATURE OF 41 F OR BELOW.
Location: Kitchen
Equipment: Walk in cooler
- 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: EMPLOYEE OPEN DRINK STORED ON TOP OF DISHMACHINE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW.
Location: Dish machine area
Equipment: Dishmachine
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED WALK-IN-FREEZER SHELVING.-SOILED COOK-LINE LOCATION WARMER CABINET DRY STORAGE (INTERIOR SURFACES).
Location: Walk-in freezer
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED WALK-IN-FREEZER SHELVING.-SOILED COOK-LINE LOCATION WARMER CABINET DRY STORAGE (INTERIOR SURFACES).
Location: Cook line
Equipment: Warming drawers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED WALK-IN-FREEZER SHELVING.-SOILED COOK-LINE LOCATION WARMER CABINET DRY STORAGE (INTERIOR SURFACES).
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR DOOR OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- 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 NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE CREAM SCOOPER STORED IN CUP OF STAGNANT WATER ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.STORE UTENSILS IN OR ON CLEAN SANITARY CONTAINER OR SURFACES, IN HOT WATER MAINTAING AT LEAST AT 135 FOR GREATER OR IN FREE-FLOWING DIP WELL.
Location: Kitchen
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02/08/2012 | Routine |
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