- 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: MASH POTATOES IN STEAM WELL AT 120-122 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. DISPOSED OF AT TIME OF INSPECTION. HOT WELL TURNED UP AT TIME OF INSPECTION. OTHER FOODS IN HOT WELL AT ABOVE 135 DEG F.
Location: Cook line
Equipment: Steam table
- 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 POOLED EGGS AT ROOM TEMPERATURE AT 57 DEGREES F. DISPOSED OF AT TIME OF INSPECTION. HOLD UNDER REFRIGERATION AT 41 DEGREES OR BELOW.
Location: Cook line
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: NO CONSUMER ADVISORY POSTED ON MENU. POST CONSUMER ADVISORY ON MENU FOR ALL UNDERCOOKED ANIMAL PRODUCTS.
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
- 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 DRINK WITHOUT LID OR STRAW ON COOKS LINE OVER FOOD. MAKE SURE ALL EMPLOYEE DRINKS HAVE LIDS AND STRAWS.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD ON RUBBER MAID CONTAINER IN WALK IN COOLER. CLEAN.
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: WET CLOTH TOWEL HANGING ON SINK IN DISH AREA. REMOVE. DO NOT PLACE ANYTHING IN OR ON HAND SINKS.
Location: Dish machine area
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: ALL IN PLACE SANITIZER BUCKETS WERE NOT READING ANY SANITIZER. PLEASE MAINTAIN BLEACH AT 50-100 PPM. ALL BUCKETS REFILLED AND CORRECTED ON SITE.
Location: Kitchen
- Dumpster drain plugs (corrected)
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. HAVE REPLACED WITH DUMPSTER WITH DRAIN PLUG.
Location: Dumpster area
- Soiled dumpsters and receptacles (corrected)
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: TRASH CANS IN KITCHEN SOILED. CLEAN.
- 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 WALL JUNCTIONS SOILED THROUGH OUT KITCHEN. CLEAN2. FLOOR DRAIN SOILED BELOW 2 BAY PREP SINK. CLEAN.3. FLOOR SOILED BELOW COOKING EQUIPMENT. CLEAN WHERE SOILED.4. WALL SOILED BEHIND EQUIPMENT ON COOKS LINE. CLEAN.5. FLOOR SOILED IN WALK IN FREEZER. CLEAN.
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: 1. FLOOR WALL JUNCTIONS SOILED THROUGH OUT KITCHEN. CLEAN2. FLOOR DRAIN SOILED BELOW 2 BAY PREP SINK. CLEAN.3. FLOOR SOILED BELOW COOKING EQUIPMENT. CLEAN WHERE SOILED.4. WALL SOILED BEHIND EQUIPMENT ON COOKS LINE. CLEAN.5. FLOOR SOILED IN WALK IN FREEZER. CLEAN.
Location: Walk-in freezer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON COUNTER. STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED OATMEAL AND COOKED APPLES AT ROOM TEMPERATURE COOLING AT 70 AND 99.3 DEGREES. PRODUCT DISCARDED.Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Prep area
- Slacking (corrected)
Slacked potentially hazardous food not maintained frozen or below 41degrees F.
Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
Comments: SLACKING HASH BROWN POTATOES AT ROOM TEMPERATURE. DISCONTINUE. SLACK FOODS IN REFRIGERATION AT 41 DEG F OR BELOW.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AND DRIPPING FROM LEFT BOTTOM CORNER OF PREP TOP COOLER BY WALK IN COOLER. REPAIR AND REMOVE WATER.2. WARMER BOX DOOR IS NOT CLOSING SECURELY. REPAIR TO CLOSE SECURELY. 3. DRAIN LINE HAS ICE BUILD UP IN WALK IN FREEZER. REMOVE ICE AND REPAIR.4. THRESHOLD PLATE LOOSE AT WALK IN FREEZER DOOR. SECURE.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AND DRIPPING FROM LEFT BOTTOM CORNER OF PREP TOP COOLER BY WALK IN COOLER. REPAIR AND REMOVE WATER.2. WARMER BOX DOOR IS NOT CLOSING SECURELY. REPAIR TO CLOSE SECURELY. 3. DRAIN LINE HAS ICE BUILD UP IN WALK IN FREEZER. REMOVE ICE AND REPAIR.4. THRESHOLD PLATE LOOSE AT WALK IN FREEZER DOOR. SECURE.
Location: Kitchen
Equipment: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AND DRIPPING FROM LEFT BOTTOM CORNER OF PREP TOP COOLER BY WALK IN COOLER. REPAIR AND REMOVE WATER.2. WARMER BOX DOOR IS NOT CLOSING SECURELY. REPAIR TO CLOSE SECURELY. 3. DRAIN LINE HAS ICE BUILD UP IN WALK IN FREEZER. REMOVE ICE AND REPAIR.4. THRESHOLD PLATE LOOSE AT WALK IN FREEZER DOOR. SECURE.
Location: Walk-in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SILICONE CAULK MISSING AND SOILED BY MOP SINK. PROVIDE AND REPLACE.
Location: Kitchen (back)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: PROVIDE LID OR COVER FOR BULK CONTAINER IN SERVER AREA.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ONE DOOR COOLER ON COOKS LINE NOT BEING USED IS SOILED. CLEAN.2. DRAWER COOLER ON COOKS LINE NOT BEING USED SOILED. CLEAN.3. OUTSIDE OF BULK CONTAINER BY SODA UNIT IN SERVER AREA IS SOILED. CLEAN.
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ONE DOOR COOLER ON COOKS LINE NOT BEING USED IS SOILED. CLEAN.2. DRAWER COOLER ON COOKS LINE NOT BEING USED SOILED. CLEAN.3. OUTSIDE OF BULK CONTAINER BY SODA UNIT IN SERVER AREA IS SOILED. CLEAN.
Location: Service counter
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LEAK AT 2 BAY PREP SINK. REPAIR.
Location: Prep area
Equipment: 2-bay
- Durability / utensils and equipment (corrected)
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: 1. WOOD BLOCK BELOW FLAT TOP LEG ON COOKS LINE. REMOVE. USE SMOOTH, NON ABSORBENT EASILY CLEANABLE LEG OR SUPPORT. 2. HOLES IN PLASTIC CONTAINER HOLDING ONIONS. REMOVE. DO NOT DRILL HOLES INTO CONTAINERS TO PREVENT POSSIBLE CONTAMINATION FROM PLASTIC SHAVING.
Location: Cook line
- Durability / utensils and equipment (corrected)
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: 1. WOOD BLOCK BELOW FLAT TOP LEG ON COOKS LINE. REMOVE. USE SMOOTH, NON ABSORBENT EASILY CLEANABLE LEG OR SUPPORT. 2. HOLES IN PLASTIC CONTAINER HOLDING ONIONS. REMOVE. DO NOT DRILL HOLES INTO CONTAINERS TO PREVENT POSSIBLE CONTAMINATION FROM PLASTIC SHAVING.
Location: Kitchen
|
07/23/2014 | Recheck |
- 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: MASH POTATOES IN STEAM WELL AT 120-122 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. DISPOSED OF AT TIME OF INSPECTION. HOT WELL TURNED UP AT TIME OF INSPECTION. OTHER FOODS IN HOT WELL AT ABOVE 135 DEG F.
Location: Kitchen
Equipment: Steam table
- 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 POOLED EGGS AT ROOM TEMPERATURE AT 57 DEGREES F. DISPOSED OF AT TIME OF INSPECTION. HOLD UNDER REFRIGERATION AT 41 DEGREES OR BELOW.
Location: Cook line
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: NO CONSUMER ADVISORY POSTED ON MENU. POST CONSUMER ADVISORY ON MENU FOR ALL UNDERCOOKED ANIMAL PRODUCTS.
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: ALL IN PLACE SANITIZER BUCKETS WERE NOT READING ANY SANITIZER. PLEASE MAINTAIN BLEACH AT 50-100 PPM. ALL BUCKETS REFILLED AND CORRECTED ON SITE.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED OATMEAL AND COOKED APPLES AT ROOM TEMPERATURE COOLING AT 70 AND 99.3 DEGREES. PRODUCT DISCARDED.Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Prep area
|
07/23/2014 | Illness Complaint 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: MASH POTATOES IN STEAM WELL AT 120-122 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. DISPOSED OF AT TIME OF INSPECTION. HOT WELL TURNED UP AT TIME OF INSPECTION. OTHER FOODS IN HOT WELL AT ABOVE 135 DEG F.
Location: Cook line
Equipment: Steam table
- 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: RAW POOLED EGGS AT ROOM TEMPERATURE AT 57 DEGREES F. DISPOSED OF AT TIME OF INSPECTION. HOLD UNDER REFRIGERATION AT 41 DEGREES OR BELOW.
Location: Cook line
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: NO CONSUMER ADVISORY POSTED ON MENU. POST CONSUMER ADVISORY ON MENU FOR ALL UNDERCOOKED ANIMAL PRODUCTS.
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
- 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 DRINK WITHOUT LID OR STRAW ON COOKS LINE OVER FOOD. MAKE SURE ALL EMPLOYEE DRINKS HAVE LIDS AND STRAWS.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD ON RUBBER MAID CONTAINER IN WALK IN COOLER. CLEAN.
Location: Walk-in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: WET CLOTH TOWEL HANGING ON SINK IN DISH AREA. REMOVE. DO NOT PLACE ANYTHING IN OR ON HAND SINKS.
Location: Dish machine area
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: ALL IN PLACE SANITIZER BUCKETS WERE NOT READING ANY SANITIZER. PLEASE MAINTAIN BLEACH AT 50-100 PPM. ALL BUCKETS REFILLED AND CORRECTED ON SITE.
Location: Kitchen
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. HAVE REPLACED WITH DUMPSTER WITH DRAIN PLUG.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: TRASH CANS IN KITCHEN SOILED. CLEAN.
- 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 WALL JUNCTIONS SOILED THROUGH OUT KITCHEN. CLEAN2. FLOOR DRAIN SOILED BELOW 2 BAY PREP SINK. CLEAN.3. FLOOR SOILED BELOW COOKING EQUIPMENT. CLEAN WHERE SOILED.4. WALL SOILED BEHIND EQUIPMENT ON COOKS LINE. CLEAN.5. FLOOR SOILED IN WALK IN FREEZER. CLEAN.
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: 1. FLOOR WALL JUNCTIONS SOILED THROUGH OUT KITCHEN. CLEAN2. FLOOR DRAIN SOILED BELOW 2 BAY PREP SINK. CLEAN.3. FLOOR SOILED BELOW COOKING EQUIPMENT. CLEAN WHERE SOILED.4. WALL SOILED BEHIND EQUIPMENT ON COOKS LINE. CLEAN.5. FLOOR SOILED IN WALK IN FREEZER. CLEAN.
Location: Walk-in freezer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTH TOWEL ON COUNTER. STORE IN APPROVED STRENGTH SANITIZER SOLUTION.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED OATMEAL AND COOKED APPLES AT ROOM TEMPERATURE COOLING AT 70 AND 99.3 DEGREES. PRODUCT DISCARDED.Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Prep area
- Slacking
Slacked potentially hazardous food not maintained frozen or below 41degrees F.
Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
Comments: SLACKING HASH BROWN POTATOES AT ROOM TEMPERATURE. DISCONTINUE. SLACK FOODS IN REFRIGERATION AT 41 DEG F OR BELOW.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AND DRIPPING FROM LEFT BOTTOM CORNER OF PREP TOP COOLER BY WALK IN COOLER. REPAIR AND REMOVE WATER.2. WARMER BOX DOOR IS NOT CLOSING SECURELY. REPAIR TO CLOSE SECURELY. 3. DRAIN LINE HAS ICE BUILD UP IN WALK IN FREEZER. REMOVE ICE AND REPAIR.4. THRESHOLD PLATE LOOSE AT WALK IN FREEZER DOOR. SECURE.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AND DRIPPING FROM LEFT BOTTOM CORNER OF PREP TOP COOLER BY WALK IN COOLER. REPAIR AND REMOVE WATER.2. WARMER BOX DOOR IS NOT CLOSING SECURELY. REPAIR TO CLOSE SECURELY. 3. DRAIN LINE HAS ICE BUILD UP IN WALK IN FREEZER. REMOVE ICE AND REPAIR.4. THRESHOLD PLATE LOOSE AT WALK IN FREEZER DOOR. SECURE.
Location: Kitchen
Equipment: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WATER POOLING AND DRIPPING FROM LEFT BOTTOM CORNER OF PREP TOP COOLER BY WALK IN COOLER. REPAIR AND REMOVE WATER.2. WARMER BOX DOOR IS NOT CLOSING SECURELY. REPAIR TO CLOSE SECURELY. 3. DRAIN LINE HAS ICE BUILD UP IN WALK IN FREEZER. REMOVE ICE AND REPAIR.4. THRESHOLD PLATE LOOSE AT WALK IN FREEZER DOOR. SECURE.
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SILICONE CAULK MISSING AND SOILED BY MOP SINK. PROVIDE AND REPLACE.
Location: Kitchen (back)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: PROVIDE LID OR COVER FOR BULK CONTAINER IN SERVER AREA.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ONE DOOR COOLER ON COOKS LINE NOT BEING USED IS SOILED. CLEAN.2. DRAWER COOLER ON COOKS LINE NOT BEING USED SOILED. CLEAN.3. OUTSIDE OF BULK CONTAINER BY SODA UNIT IN SERVER AREA IS SOILED. CLEAN.
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ONE DOOR COOLER ON COOKS LINE NOT BEING USED IS SOILED. CLEAN.2. DRAWER COOLER ON COOKS LINE NOT BEING USED SOILED. CLEAN.3. OUTSIDE OF BULK CONTAINER BY SODA UNIT IN SERVER AREA IS SOILED. CLEAN.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LEAK AT 2 BAY PREP SINK. REPAIR.
Location: Prep area
Equipment: 2-bay
- 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: 1. WOOD BLOCK BELOW FLAT TOP LEG ON COOKS LINE. REMOVE. USE SMOOTH, NON ABSORBENT EASILY CLEANABLE LEG OR SUPPORT. 2. HOLES IN PLASTIC CONTAINER HOLDING ONIONS. REMOVE. DO NOT DRILL HOLES INTO CONTAINERS TO PREVENT POSSIBLE CONTAMINATION FROM PLASTIC SHAVING.
Location: Cook line
- 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: 1. WOOD BLOCK BELOW FLAT TOP LEG ON COOKS LINE. REMOVE. USE SMOOTH, NON ABSORBENT EASILY CLEANABLE LEG OR SUPPORT. 2. HOLES IN PLASTIC CONTAINER HOLDING ONIONS. REMOVE. DO NOT DRILL HOLES INTO CONTAINERS TO PREVENT POSSIBLE CONTAMINATION FROM PLASTIC SHAVING.
Location: Kitchen
|
07/16/2014 | Routine |
- 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: MASH POTATOES IN STEAM WELL AT 120-122 DEGREES F. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. DISPOSED OF AT TIME OF INSPECTION. HOT WELL TURNED UP AT TIME OF INSPECTION. OTHER FOODS IN HOT WELL AT ABOVE 135 DEG F.
Location: Kitchen
Equipment: Steam table
- 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: RAW POOLED EGGS AT ROOM TEMPERATURE AT 57 DEGREES F. DISPOSED OF AT TIME OF INSPECTION. HOLD UNDER REFRIGERATION AT 41 DEGREES OR BELOW.
Location: Cook line
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: NO CONSUMER ADVISORY POSTED ON MENU. POST CONSUMER ADVISORY ON MENU FOR ALL UNDERCOOKED ANIMAL PRODUCTS.
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: ALL IN PLACE SANITIZER BUCKETS WERE NOT READING ANY SANITIZER. PLEASE MAINTAIN BLEACH AT 50-100 PPM. ALL BUCKETS REFILLED AND CORRECTED ON SITE.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED OATMEAL AND COOKED APPLES AT ROOM TEMPERATURE COOLING AT 70 AND 99.3 DEGREES. PRODUCT DISCARDED.Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Prep area
|
07/16/2014 | Illness Complaint |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE GREASE BUILD UP ON INTERIOR CABINET OF DEEP FRYERS.CLEAN.
Location: Cook line
Equipment: Deep fryer
|
02/12/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REACH IN FREEZER ACROSS FROM COOK LINE HOLDING FROZEN CHICKEN LIVERS HAS HEAVY ICE BUILD UP ALONG DOOR AND BOTTOM INTERIOR.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: reach in freezer
- 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.
Comments: 1. HAND SINKS IN WOMEN'S RESTROOM PROVIDING WATER WITH A MAXIMUM TEMPERATURE OF 80 DEGREES F.MUST PROVIDE RUNNING WATER THAT IS AT LEAST 100 DEGREES F. REPAIR ACCORDINGLY.
Location: Womens restroom
Equipment: Hand sink
|
07/08/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REACH IN FREEZER ACROSS FROM COOK LINE HOLDING FROZEN CHICKEN LIVERS HAS HEAVY ICE BUILD UP ALONG DOOR AND BOTTOM INTERIOR.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: reach in freezer
- Hand sink temperature
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.
Comments: 1. HAND SINKS IN WOMEN'S RESTROOM PROVIDING WATER WITH A MAXIMUM TEMPERATURE OF 80 DEGREES F.MUST PROVIDE RUNNING WATER THAT IS AT LEAST 100 DEGREES F. REPAIR ACCORDINGLY.
Location: Womens restroom
Equipment: Hand sink
|
06/26/2013 | 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.
|
03/12/2013 | Non-Illness Complaint |
- 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: UNCOOKED HAM IN WALK IN COOLER STORED ABOVE BUTTER AND PACKAGED SAUCE.PLEASE STORE ALL RAW OR UNCOOKED ANIMAL PRODUCTS BELOW READY TO EAT PRODUCTS TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: EXCESSIVE GREASE BUILD UP INSIDE CABINET OF DEEP FRYERS ON COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
|
01/22/2013 | 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: UNCOOKED HAM IN WALK IN COOLER STORED ABOVE BUTTER AND PACKAGED SAUCE.PLEASE STORE ALL RAW OR UNCOOKED ANIMAL PRODUCTS BELOW READY TO EAT PRODUCTS TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: EXCESSIVE GREASE BUILD UP INSIDE CABINET OF DEEP FRYERS ON COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
|
01/14/2013 | Routine |
| No violation noted during this evaluation. | 08/31/2012 | Routine |
- 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: 1. Exhaust hood and filters soiled. Clean hood and filters.
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: 1. Floor soiled below dry stock shelving. Clean.
Location: Dry storage
- 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. Thermometers missing in several units. Provide thermometers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below all cooking equipment soiled on cooks line. Clean.
Location: Cook line
|
04/17/2012 | Routine |
| No violation noted during this evaluation. | 12/06/2011 | Routine |
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