- 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: QUAT SANITIZING SOLUTION MEASURED LESS THAN 150 PPM IN BUCKET LOCATED IN KITCHEN AREA.MONITOR SOLUTIONS TO MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Kitchen
- Hand sanitizers (corrected on site)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: UNAPPROVED HAND SANITIZER STORED AT HAND SINK.PROVIDE AN FDA APPROVED SANITIZER.
- 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 INOPERABLE LOCATED INSIDE REACH IN REFRIGERATOR.PROVIDE A WORKING THERMOMETER INSIDE REACH IN REFRIGERATOR.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN MENS RESTROOM.
Location: Mens restroom
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09/18/2014 | 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: FOOD ITEMS HOLDING BETWEEN 44 AND 45 DEGREES ON COLD TOP COOLER.MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Cooler drawers
- Single Service/Equipment storage (corrected on site)
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: CLEAN AND SANITIZED CUTTING BOARDS STORED BEHIND PREP SINK FAUCET LOCATED AT SERVICE COUNTER.STORE BOARDS IN A LOCATION NOT EXPOSED TO SPLASH.
Location: Service counter
- 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: FOUNTAIN SYRUP BOX STORED ON THE FLOOR.,STORE BOX UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
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05/02/2014 | 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: FOOD ITEMS HOLDING BETWEEN 44 AND 45 DEGREES ON COLD TOP COOLER.MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Service counter
Equipment: Cooler drawers
- Single Service/Equipment storage (corrected on site)
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: CLEAN AND SANITIZED CUTTING BOARDS STORED BEHIND PREP SINK FAUCET LOCATED AT SERVICE COUNTER.STORE BOARDS IN A LOCATION NOT EXPOSED TO SPLASH.
Location: Service counter
- 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: FOUNTAIN SYRUP BOX STORED ON THE FLOOR.,STORE BOX UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Dry storage
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04/24/2014 | 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: 1. OPENED BOTTLED RANCH, MAYONAISE, AND HONEY MUSTARD DRESSINGS STORED AT ROOM TEMPERATURE ON MAKE LINE.2. BOWL OF BUTTER STORED ON FOOD CART IN DINING ROOM WITHOUT TEMPERTURE CONTROL.STORE POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION AT 41 DEGREES F OR LESS.
Location: Dining room
- 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. OPENED BOTTLED RANCH, MAYONAISE, AND HONEY MUSTARD DRESSINGS STORED AT ROOM TEMPERATURE ON MAKE LINE.2. BOWL OF BUTTER STORED ON FOOD CART IN DINING ROOM WITHOUT TEMPERTURE CONTROL.STORE POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION AT 41 DEGREES F OR LESS.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED BOTTLE OF TOILED CLEANEER STORED IN BACK PREP AREA.LABEL ALL CLEANING PRODUCTS WITH CONTENTS.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING PRODUCTS STORED ABOVE 3 BAY SINK DRAINBOARD.STORE CLEANING PRODUCTS BELOW THREE COMPARTMENT SINK.
Location: Kitchen
- 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: EMPLOYEE TOUCHED CASH REGISTER PANEL WITH GLOVED HAND AND THEN HANDLED FOOD WITH THE SAME HAND.DISCARD GLOVES AFTER CONTAMMINATION.
- No hand washing (when) (corrected on site)
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: FOOD EMPLOYEES NOT WASHING HANDS IN BETWEEN GLOVE CHANGE.ENSURE HANDS ARE WASHED BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOWL OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE REACH IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PROTECT FROM CROSS CONTAMINATION.
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD EMPLOYEE WASHED HANDS WITHOUT USING SOAP.ALWAYS USE SOAP TO WASH HANDS. WATER IS NOT SUFFICIENT TO REMOVE FOOD SOIL AND OTHER CONTAMINANTS.
Location: Service counter
- Hand sanitizers (corrected)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: UNAPPROVED HAND SANITIZER STORED IN BACK PREP AREA.PROVIDE AN FDA APPROVED HAND SANITIZER.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED KNIVES STORED IMPROPER IN DINING ROOM STORAGE COMPARTMENT.STORE EXPOSED PLASTIC WARE WITH HANDLES FACING OUTWARD TO PREVENT CONTAMINATION OF LIP CONTACT SURFACE.
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEAN FOOD CONTACT SURFACES OF EQUIPMENT, DISHES, UTENSILS, ETC...DISCONTINUE USING SPONGES TO CLEAN FOOD CONTACT SURFACES.
Location: Kitchen
- First aid storage (Non-Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: PERSONAL MEDICATIONS, BANDAGES, AND FIRST AID KIT STORED ABOVE THREE COMPARTMENT SINK DRAINBOARD.STORE FIRST AID SUPPLIES IN A DESIGNATED AREA TO PREVENT CONTAMINATION.
Location: Kitchen (back)
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12/30/2013 | 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. OPENED BOTTLED RANCH, MAYONAISE, AND HONEY MUSTARD DRESSINGS STORED AT ROOM TEMPERATURE ON MAKE LINE.2. BOWL OF BUTTER STORED ON FOOD CART IN DINING ROOM WITHOUT TEMPERTURE CONTROL.STORE POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION AT 41 DEGREES F OR LESS.
Location: Dining room
- 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. OPENED BOTTLED RANCH, MAYONAISE, AND HONEY MUSTARD DRESSINGS STORED AT ROOM TEMPERATURE ON MAKE LINE.2. BOWL OF BUTTER STORED ON FOOD CART IN DINING ROOM WITHOUT TEMPERTURE CONTROL.STORE POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION AT 41 DEGREES F OR LESS.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED BOTTLE OF TOILED CLEANEER STORED IN BACK PREP AREA.LABEL ALL CLEANING PRODUCTS WITH CONTENTS.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING PRODUCTS STORED ABOVE 3 BAY SINK DRAINBOARD.STORE CLEANING PRODUCTS BELOW THREE COMPARTMENT SINK.
Location: Kitchen
- 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: EMPLOYEE TOUCHED CASH REGISTER PANEL WITH GLOVED HAND AND THEN HANDLED FOOD WITH THE SAME HAND.DISCARD GLOVES AFTER CONTAMMINATION.
- No hand washing (when) (corrected on site)
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: FOOD EMPLOYEES NOT WASHING HANDS IN BETWEEN GLOVE CHANGE.ENSURE HANDS ARE WASHED BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: BOWL OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE REACH IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PROTECT FROM CROSS CONTAMINATION.
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD EMPLOYEE WASHED HANDS WITHOUT USING SOAP.ALWAYS USE SOAP TO WASH HANDS. WATER IS NOT SUFFICIENT TO REMOVE FOOD SOIL AND OTHER CONTAMINANTS.
Location: Service counter
- Hand sanitizers
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: UNAPPROVED HAND SANITIZER STORED IN BACK PREP AREA.PROVIDE AN FDA APPROVED HAND SANITIZER.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED KNIVES STORED IMPROPER IN DINING ROOM STORAGE COMPARTMENT.STORE EXPOSED PLASTIC WARE WITH HANDLES FACING OUTWARD TO PREVENT CONTAMINATION OF LIP CONTACT SURFACE.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEAN FOOD CONTACT SURFACES OF EQUIPMENT, DISHES, UTENSILS, ETC...DISCONTINUE USING SPONGES TO CLEAN FOOD CONTACT SURFACES.
Location: Kitchen
- First aid storage (Non-Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: PERSONAL MEDICATIONS, BANDAGES, AND FIRST AID KIT STORED ABOVE THREE COMPARTMENT SINK DRAINBOARD.STORE FIRST AID SUPPLIES IN A DESIGNATED AREA TO PREVENT CONTAMINATION.
Location: Kitchen (back)
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12/18/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Chain or bungee co2 tank
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean gaskets on cooler/freezer combo
Location: Back room
- 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 handsinkrepair
Location: Kitchen
Equipment: Hand sink
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11/04/2013 | Pre-Licensing |
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