- Chemical sanitizer concentration (corrected on site)
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 SANITIZER IN 3--BAY SINK WAS LACKING --- WAS REMIXED --( CORRECTED - OK'D).
Location: Dish machine area
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HAND SINK NEAR OFFICE HAS THE EYE WASH EQUIPMENT THAT INTERFERES WITH THE HOT WATER FAUCET HANDLE. ADJUST AS NEEDED.
Location: Kitchen
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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 TOP AND FRONT OF THE POTATO WARMER AND SURFACE TO THE LEFT. -- CORRECTED ON SITE -- OK'D.
Location: Cook line
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE RINSED OFF HANDS AND WRISTS IN 3-- BAY SINK.
Location: Dish machine area
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09/11/2014 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE TOILET IN THE MEN'S EMPLOYEE RESTROOM.
Location: Emp restroom mens
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPLACE THE FLOOR DRAIN CLEAN--OUT PLUG (NOT TOO FAR FROM THE OFFICE AREA).
Location: Kitchen
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02/18/2014 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: A PAN OF EGG WASH -- IN A PLASTIC FREEZER CONTAINER -- WAS MEASURED AT 58 DEGREES. WAS DISCARDED. MAINTAIN AT OR BELOW 41 F. -- CORRECTED ON SITE -- OK'D.
Location: Cook line
- 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: A SMALL ICE BUILD--UP ON BOTH ENDS OF THE MAIN WALK--IN FREEZER FLOOR SHOULD BE SCRAPED OFF.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: A PLASTIC CONTAINER USED TO HOLD EGG WASH -- THE CONTAINER CHILLS DOWN IN THE FREEZER -- IS CRACKED AROUND THE TOP. REPLACE CONTAINER.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE LEFT SIDE OF THE LEFT--HAND FRYER.
Location: Cook line
Equipment: Deep fryer
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07/02/2013 | Routine |
- 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: CLEAN FLOOR AREA BEHIND GRILL(S) AND FRYERS.
Location: Cook line
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01/22/2013 | 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: ADJUST THE SANITIZER BEING DISPENSED FOR THE DISH MACHINE FINAL RINSE. IT WAS NOT TESTING -- OUT STRONG ENOUGH.
Location: Dish machine area
- 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: ONE BUCKET OF SANIT. WATER ON THE COOK--LINE WAS NOT STRONG ENOUGH. KEEP AT AROUND 200 PPM.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FRYERS INSIDE THE LOWER CABINET AREAS WHERE NEEDED.
Location: Cook line
|
09/06/2012 | 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: ADJUST THE SANITIZER BEING DISPENSED FOR THE DISH MACHINE FINAL RINSE. IT WAS NOT TESTING -- OUT STRONG ENOUGH.
Location: Dish machine area
- 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: ONE BUCKET OF SANIT. WATER ON THE COOK--LINE WAS NOT STRONG ENOUGH. KEEP AT AROUND 200 PPM.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FRYERS INSIDE THE LOWER CABINET AREAS WHERE NEEDED.
Location: Cook line
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08/29/2012 | Routine |
- 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. Raw eggs on cookline in flat trays on shelf below hot flat top. Show time and temperature control and log (shelf life, time of eggs, etc...)2. Raw egg yolk mixture at 50 F. Freezer container is not cold anymore. DISCARD3. Pancake mix (made in house) at 50-55 F, Has raw egg product in batter, need to keep cold.
Location: Cook line
Equipment: Flat grill
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Toast
- Glove Use (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: Food handler gloved hands handled fish to season for the grill then touched bacon with same gloved hands. Need to remove fish gloves, wash hands, put on new gloves to handle bacon. Or use utensils to handle different raw meats. Use gloved hand for fish, use the other hand to handle another meat.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing inbetween glove change x 4
- 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: Drinks x 2
Location: Kitchen
Equipment: Ice bin
- 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: Drinks x 2
Location: Cook line
Equipment: Flat grill
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sprayer arm by steam kettles is leaking. Repair
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
|
04/11/2012 | Recheck |
- Cold holding (corrected on site)
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. Raw eggs on cookline in flat trays on shelf below hot flat top. Show time and temperature control and log (shelf life, time of eggs, etc...)2. Raw egg yolk mixture at 50 F. Freezer container is not cold anymore. DISCARD3. Pancake mix (made in house) at 50-55 F, Has raw egg product in batter, need to keep cold.
Location: Cook line
Equipment: Flat grill
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Toast
- Glove Use (Critical) (corrected on site)
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: Food handler gloved hands handled fish to season for the grill then touched bacon with same gloved hands. Need to remove fish gloves, wash hands, put on new gloves to handle bacon. Or use utensils to handle different raw meats. Use gloved hand for fish, use the other hand to handle another meat.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing inbetween glove change x 4
- Eating, drinking, smoking (corrected on site)
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: Drinks x 2
Location: Kitchen
Equipment: Ice bin
- Eating, drinking, smoking (corrected on site)
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: Drinks x 2
Location: Cook line
Equipment: Flat grill
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sprayer arm by steam kettles is leaking. Repair
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
|
04/04/2012 | Routine |
- 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: Raw egg yolks for french toast in danger zone. Discarded. Maintain egg yolks at 41F and below.
Location: Cook line
Equipment: Prep table
- 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.
Location: Cook line
Equipment: Prep table
- 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: Spoons for iced tea stored with spoon up. Store inverted to touch spoon handle only.
Location: Wait staff area
|
12/16/2011 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Raw egg yolks for french toast in danger zone. Discarded. Maintain egg yolks at 41F and below.
Location: Cook line
Equipment: Prep table
- Eating, drinking, smoking (corrected on site)
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.
Location: Cook line
Equipment: Prep table
- 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: Spoons for iced tea stored with spoon up. Store inverted to touch spoon handle only.
Location: Wait staff area
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12/12/2011 | Routine |
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