- 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: 1. CHILI IN STEAM TABLE AT SERVICE COUNTER HOLDING AT 99 DEGREES. ALL HOT FOODS NEED TO BE MAINTAINED AT 135 DEGREES OR HIGHER.2. THE FOLLOWING PRODUCTS WERE HOLDING IN THE STEAM TABLE AT COOK LINE AT THE FOLLOWING TEMPERATURES: BEEF GRAVY 90, CHICKEN GRAVY 111, CHILI 109, GREEN BEANS 55, MASH POTATOES 89. COOK WAS INSTRUCTED TO PULL THESE PRODUCTS AND REHEAT THEM IN THE MICROWAVE TO AT LEAST 165 DEGREES F AND THEN TO PLACE THEM INTO THE STEAM TABLE
Location: Service counter
Equipment: Steam table
- 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: 1. CHILI IN STEAM TABLE AT SERVICE COUNTER HOLDING AT 99 DEGREES. ALL HOT FOODS NEED TO BE MAINTAINED AT 135 DEGREES OR HIGHER.2. THE FOLLOWING PRODUCTS WERE HOLDING IN THE STEAM TABLE AT COOK LINE AT THE FOLLOWING TEMPERATURES: BEEF GRAVY 90, CHICKEN GRAVY 111, CHILI 109, GREEN BEANS 55, MASH POTATOES 89. COOK WAS INSTRUCTED TO PULL THESE PRODUCTS AND REHEAT THEM IN THE MICROWAVE TO AT LEAST 165 DEGREES F AND THEN TO PLACE THEM INTO THE STEAM TABLE
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: PREP TOP COOLER HOLDING THE FOLLOWING ITEMS: RAW BEEF PATTIES 47.9,CUT ROAST BEEF 49.4, SPICED CUT BEEF 47.3. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES OR BELOW. ADVISED MANGER TO TAKE ONLY A SMALL AMOUNT OF BEEF PATTIES OUT OF WALK IN AND USE IMMEDIATELY ON COOK LINE UNTIL THIS COOLER IS FIXED.BEEF PATTIES IN WALK IN WERE MEASURED AT 39 DEGREES F.
Location: Cook line
Equipment: Prep Top Cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHILI, MASHED POTATOES, BEANS, GRAVY ETC. BEING TAKEN OUT OF WALK IN COOLER AND PLACED IN STEAM TABLE. STEAM TABLE IS FOR MAINTAINING HOT TEMPERATURES ONLY.FOODS THAT ARE BEING REHEATED NEED TO BE COOKED TO 165 DEGREES F BEFORE BEING PLACED INTO STEAM TABLE.DISCUSSED PROPER RE-HEATING METHODS WITH MANAGER AND COOK. ALL FOODS AT INAPPROPRIATE TEMPERTURE WERE REHEATED IN THE MICROWAVE.
Location: Service counter
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHILI, MASHED POTATOES, BEANS, GRAVY ETC. BEING TAKEN OUT OF WALK IN COOLER AND PLACED IN STEAM TABLE. STEAM TABLE IS FOR MAINTAINING HOT TEMPERATURES ONLY.FOODS THAT ARE BEING REHEATED NEED TO BE COOKED TO 165 DEGREES F BEFORE BEING PLACED INTO STEAM TABLE.DISCUSSED PROPER RE-HEATING METHODS WITH MANAGER AND COOK. ALL FOODS AT INAPPROPRIATE TEMPERTURE WERE REHEATED IN THE MICROWAVE.
Location: Cook line
Equipment: Steam table
- 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: CHICKEN STORED OVER JUICE AND DRESSING IN WALK IN. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SINGLE SERVICE CUP USED FOR SCOOP IN BULK DESERT TOPPING CONTAINERS. DISCONTINUE USE OF SINGLE SERVICE ITEMS, USE A PROPER SCOOP WITH A HANDLE.CORRECTED ON SITE.
Location: Dry storage
Equipment: Wire shelving
- 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: BULK CONTAINERS OF NUTS ARE UNLABELED. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Dry storage
- 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: DRAIN PLUG MISSING. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DUMPSTER AREA FULL OF OLD BOXES AND TRASH. CLEAN AREA AND KEEP ALL REFUSE INSIDE OF DUMPSTER.
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: FOOD BOXES ON FLOOR IN WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE.
Location: Walk-in cooler
|
08/01/2014 | 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: 1. CHILI IN STEAM TABLE AT SERVICE COUNTER HOLDING AT 99 DEGREES. ALL HOT FOODS NEED TO BE MAINTAINED AT 135 DEGREES OR HIGHER.2. THE FOLLOWING PRODUCTS WERE HOLDING IN THE STEAM TABLE AT COOK LINE AT THE FOLLOWING TEMPERATURES: BEEF GRAVY 90, CHICKEN GRAVY 111, CHILI 109, GREEN BEANS 55, MASH POTATOES 89. COOK WAS INSTRUCTED TO PULL THESE PRODUCTS AND REHEAT THEM IN THE MICROWAVE TO AT LEAST 165 DEGREES F AND THEN TO PLACE THEM INTO THE STEAM TABLE
Location: Service counter
Equipment: Steam table
- 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: 1. CHILI IN STEAM TABLE AT SERVICE COUNTER HOLDING AT 99 DEGREES. ALL HOT FOODS NEED TO BE MAINTAINED AT 135 DEGREES OR HIGHER.2. THE FOLLOWING PRODUCTS WERE HOLDING IN THE STEAM TABLE AT COOK LINE AT THE FOLLOWING TEMPERATURES: BEEF GRAVY 90, CHICKEN GRAVY 111, CHILI 109, GREEN BEANS 55, MASH POTATOES 89. COOK WAS INSTRUCTED TO PULL THESE PRODUCTS AND REHEAT THEM IN THE MICROWAVE TO AT LEAST 165 DEGREES F AND THEN TO PLACE THEM INTO THE STEAM TABLE
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: PREP TOP COOLER HOLDING THE FOLLOWING ITEMS: RAW BEEF PATTIES 47.9,CUT ROAST BEEF 49.4, SPICED CUT BEEF 47.3. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES OR BELOW. ADVISED MANGER TO TAKE ONLY A SMALL AMOUNT OF BEEF PATTIES OUT OF WALK IN AND USE IMMEDIATELY ON COOK LINE UNTIL THIS COOLER IS FIXED.BEEF PATTIES IN WALK IN WERE MEASURED AT 39 DEGREES F.
Location: Cook line
Equipment: Prep Top Cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHILI, MASHED POTATOES, BEANS, GRAVY ETC. BEING TAKEN OUT OF WALK IN COOLER AND PLACED IN STEAM TABLE. STEAM TABLE IS FOR MAINTAINING HOT TEMPERATURES ONLY.FOODS THAT ARE BEING REHEATED NEED TO BE COOKED TO 165 DEGREES F BEFORE BEING PLACED INTO STEAM TABLE.DISCUSSED PROPER RE-HEATING METHODS WITH MANAGER AND COOK. ALL FOODS AT INAPPROPRIATE TEMPERTURE WERE REHEATED IN THE MICROWAVE.
Location: Service counter
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHILI, MASHED POTATOES, BEANS, GRAVY ETC. BEING TAKEN OUT OF WALK IN COOLER AND PLACED IN STEAM TABLE. STEAM TABLE IS FOR MAINTAINING HOT TEMPERATURES ONLY.FOODS THAT ARE BEING REHEATED NEED TO BE COOKED TO 165 DEGREES F BEFORE BEING PLACED INTO STEAM TABLE.DISCUSSED PROPER RE-HEATING METHODS WITH MANAGER AND COOK. ALL FOODS AT INAPPROPRIATE TEMPERTURE WERE REHEATED IN THE MICROWAVE.
Location: Cook line
Equipment: Steam table
- 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: CHICKEN STORED OVER JUICE AND DRESSING IN WALK IN. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SINGLE SERVICE CUP USED FOR SCOOP IN BULK DESERT TOPPING CONTAINERS. DISCONTINUE USE OF SINGLE SERVICE ITEMS, USE A PROPER SCOOP WITH A HANDLE.CORRECTED ON SITE.
Location: Dry storage
Equipment: Wire shelving
- 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: BULK CONTAINERS OF NUTS ARE UNLABELED. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Dry storage
- 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: DRAIN PLUG MISSING. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DUMPSTER AREA FULL OF OLD BOXES AND TRASH. CLEAN AREA AND KEEP ALL REFUSE INSIDE OF DUMPSTER.
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: FOOD BOXES ON FLOOR IN WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE.
Location: Walk-in cooler
|
07/25/2014 | 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: 1. CHILI IN STEAM TABLE AT SERVICE COUNTER HOLDING AT 99 DEGREES. ALL HOT FOODS NEED TO BE MAINTAINED AT 135 DEGREES OR HIGHER.2. THE FOLLOWING PRODUCTS WERE HOLDING IN THE STEAM TABLE AT COOK LINE AT THE FOLLOWING TEMPERATURES: BEEF GRAVY 90, CHICKEN GRAVY 111, CHILI 109, GREEN BEANS 55, MASH POTATOES 89. COOK WAS INSTRUCTED TO PULL THESE PRODUCTS AND REHEAT THEM IN THE MICROWAVE TO AT LEAST 165 DEGREES F AND THEN TO PLACE THEM INTO THE STEAM TABLE
Location: Service counter
Equipment: Steam table
- 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: 1. CHILI IN STEAM TABLE AT SERVICE COUNTER HOLDING AT 99 DEGREES. ALL HOT FOODS NEED TO BE MAINTAINED AT 135 DEGREES OR HIGHER.2. THE FOLLOWING PRODUCTS WERE HOLDING IN THE STEAM TABLE AT COOK LINE AT THE FOLLOWING TEMPERATURES: BEEF GRAVY 90, CHICKEN GRAVY 111, CHILI 109, GREEN BEANS 55, MASH POTATOES 89. COOK WAS INSTRUCTED TO PULL THESE PRODUCTS AND REHEAT THEM IN THE MICROWAVE TO AT LEAST 165 DEGREES F AND THEN TO PLACE THEM INTO THE STEAM TABLE
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: PREP TOP COOLER HOLDING THE FOLLOWING ITEMS: RAW BEEF PATTIES 47.9,CUT ROAST BEEF 49.4, SPICED CUT BEEF 47.3. SERVICE COOLER TO HOLD ALL FOODS AT 41 DEGREES OR BELOW. ADVISED MANGER TO TAKE ONLY A SMALL AMOUNT OF BEEF PATTIES OUT OF WALK IN AND USE IMMEDIATELY ON COOK LINE UNTIL THIS COOLER IS FIXED.BEEF PATTIES IN WALK IN WERE MEASURED AT 39 DEGREES F.
Location: Cook line
Equipment: Prep Top Cooler
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHILI, MASHED POTATOES, BEANS, GRAVY ETC. BEING TAKEN OUT OF WALK IN COOLER AND PLACED IN STEAM TABLE. STEAM TABLE IS FOR MAINTAINING HOT TEMPERATURES ONLY.FOODS THAT ARE BEING REHEATED NEED TO BE COOKED TO 165 DEGREES F BEFORE BEING PLACED INTO STEAM TABLE.DISCUSSED PROPER RE-HEATING METHODS WITH MANAGER AND COOK. ALL FOODS AT INAPPROPRIATE TEMPERTURE WERE REHEATED IN THE MICROWAVE.
Location: Service counter
Equipment: Steam table
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHILI, MASHED POTATOES, BEANS, GRAVY ETC. BEING TAKEN OUT OF WALK IN COOLER AND PLACED IN STEAM TABLE. STEAM TABLE IS FOR MAINTAINING HOT TEMPERATURES ONLY.FOODS THAT ARE BEING REHEATED NEED TO BE COOKED TO 165 DEGREES F BEFORE BEING PLACED INTO STEAM TABLE.DISCUSSED PROPER RE-HEATING METHODS WITH MANAGER AND COOK. ALL FOODS AT INAPPROPRIATE TEMPERTURE WERE REHEATED IN THE MICROWAVE.
Location: Cook line
Equipment: Steam table
- 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: CHICKEN STORED OVER JUICE AND DRESSING IN WALK IN. STORE RAW ANIMAL PRODUCT BELOW READY TO EAT FOODS.
Location: Walk-in cooler
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SINGLE SERVICE CUP USED FOR SCOOP IN BULK DESERT TOPPING CONTAINERS. DISCONTINUE USE OF SINGLE SERVICE ITEMS, USE A PROPER SCOOP WITH A HANDLE.CORRECTED ON SITE.
Location: Dry storage
Equipment: Wire shelving
- 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: BULK CONTAINERS OF NUTS ARE UNLABELED. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Dry storage
- 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: DRAIN PLUG MISSING. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DUMPSTER AREA FULL OF OLD BOXES AND TRASH. CLEAN AREA AND KEEP ALL REFUSE INSIDE OF DUMPSTER.
Location: Dumpster area
- Food storage (corrected on site)
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: FOOD BOXES ON FLOOR IN WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE.
Location: Walk-in cooler
|
07/18/2014 | Routine |
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SINGLE SERVICE SPOONS, FORKS, ETC STORED IMPROPERLY.STORE WITH HANDLES IN GOING IN ONE DIRECTION TO PREVENT CONTAMINATION OF FOOD CONTACT PORTION.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE PERSONAL ITEMS STORED ON SHELVING WITH SINGLE SERVICE GOODS AND FOOD.STORE ALL EMPLOYEE ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
|
12/09/2013 | Recheck |
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SINGLE SERVICE SPOONS, FORKS, ETC STORED IMPROPERLY.STORE WITH HANDLES IN GOING IN ONE DIRECTION TO PREVENT CONTAMINATION OF FOOD CONTACT PORTION.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE PERSONAL ITEMS STORED ON SHELVING WITH SINGLE SERVICE GOODS AND FOOD.STORE ALL EMPLOYEE ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
|
12/04/2013 | Recheck |
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SINGLE SERVICE SPOONS, FORKS, ETC STORED IMPROPERLY.STORE WITH HANDLES IN GOING IN ONE DIRECTION TO PREVENT CONTAMINATION OF FOOD CONTACT PORTION.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE PERSONAL ITEMS STORED ON SHELVING WITH SINGLE SERVICE GOODS AND FOOD.STORE ALL EMPLOYEE ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
|
11/21/2013 | Routine |
| No violation noted during this evaluation. | 11/21/2013 | Non-Illness Complaint |
- Toxic labeling (corrected)
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: 1. SPRAY BOTTLE WITH PINK LIQUID STORED IN MOP BUCKET NEAR THREE BAY SINK NOT LABELED.2. SRAY BOTTEL WITH YELLOW LIQUID HANGING ON SHELVING NEAR COOK LINE NOT LABELED.LABEL ALL SPRAY BOTTLES/CHEMICALS AS TO CONTENTS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BULB BURNT OUT IN WALK IN FREEZER.PLEASE REPLACE.
Location: Walk-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 SINK IN EMPLOYEE RESTROOM PROVIDING WATER VIA A MIXING VALVE THAT MEASURED 66 DEGREES F.2. HAND SINKS IN WOMEN'S RESTROOM PROVIDING WATER VIA A MIXING VALVE THAT MEASURED 66 DEGREES F.ENSURE HAND SINKS PROVIDING WATER VIA A MIXING VALVE MEASURES AT LEAST 100 DEGREES F.
Location: Emp restroom
Equipment: Hand sink
- 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 SINK IN EMPLOYEE RESTROOM PROVIDING WATER VIA A MIXING VALVE THAT MEASURED 66 DEGREES F.2. HAND SINKS IN WOMEN'S RESTROOM PROVIDING WATER VIA A MIXING VALVE THAT MEASURED 66 DEGREES F.ENSURE HAND SINKS PROVIDING WATER VIA A MIXING VALVE MEASURES AT LEAST 100 DEGREES F.
Location: Womens restroom
Equipment: Hand sink
|
04/23/2013 | Recheck |
- Toxic labeling
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: 1. SPRAY BOTTLE WITH PINK LIQUID STORED IN MOP BUCKET NEAR THREE BAY SINK NOT LABELED.2. SRAY BOTTEL WITH YELLOW LIQUID HANGING ON SHELVING NEAR COOK LINE NOT LABELED.LABEL ALL SPRAY BOTTLES/CHEMICALS AS TO CONTENTS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BULB BURNT OUT IN WALK IN FREEZER.PLEASE REPLACE.
Location: Walk-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 SINK IN EMPLOYEE RESTROOM PROVIDING WATER VIA A MIXING VALVE THAT MEASURED 66 DEGREES F.2. HAND SINKS IN WOMEN'S RESTROOM PROVIDING WATER VIA A MIXING VALVE THAT MEASURED 66 DEGREES F.ENSURE HAND SINKS PROVIDING WATER VIA A MIXING VALVE MEASURES AT LEAST 100 DEGREES F.
Location: Emp restroom
Equipment: Hand sink
- Hand sink temperature (corrected on site)
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 SINK IN EMPLOYEE RESTROOM PROVIDING WATER VIA A MIXING VALVE THAT MEASURED 66 DEGREES F.2. HAND SINKS IN WOMEN'S RESTROOM PROVIDING WATER VIA A MIXING VALVE THAT MEASURED 66 DEGREES F.ENSURE HAND SINKS PROVIDING WATER VIA A MIXING VALVE MEASURES AT LEAST 100 DEGREES F.
Location: Womens restroom
Equipment: Hand sink
|
04/12/2013 | 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. VANILLA ICE CREAM MEASURED AT 45 DEGREES F.2. CHOCOLATE ICE CREAM MEASURED AT 51 DEGREES F.3. INDIVIDUAL DRESSING CONTAINERS MEASURED AT 47 DEGREES F.PLEASE STORE ALL POTENTIALLY HAZARDOUS FOODS BEING KEPT COLD AT 41 DEGREES F OR BELOW.
Location: Kitchen (front)
Equipment: -
- 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. VANILLA ICE CREAM MEASURED AT 45 DEGREES F.2. CHOCOLATE ICE CREAM MEASURED AT 51 DEGREES F.3. INDIVIDUAL DRESSING CONTAINERS MEASURED AT 47 DEGREES F.PLEASE STORE ALL POTENTIALLY HAZARDOUS FOODS BEING KEPT COLD AT 41 DEGREES F OR BELOW.
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON DOOR OF LOWER LEFT PART OF UPRIGHT COOLER ACROSS FROM COOK LINE.PLEASE REPLACE.2. PAPER TOWELS SITTING ON COUNTER OF WOMEN'S RESTROOM.PLEASE BUY TOWELS THAT GO IN EXISTING DISPENSER OR PUT IN NEW DISPENSER FOR THAT TYPE OF TOWEL.
Location: Kitchen
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON DOOR OF LOWER LEFT PART OF UPRIGHT COOLER ACROSS FROM COOK LINE.PLEASE REPLACE.2. PAPER TOWELS SITTING ON COUNTER OF WOMEN'S RESTROOM.PLEASE BUY TOWELS THAT GO IN EXISTING DISPENSER OR PUT IN NEW DISPENSER FOR THAT TYPE OF TOWEL.
Location: Womens restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL COUNTER TO WALL IN BOTH MEN'S AND WOMEN'S RESTROOMS. 2-28-13: MEN'S RESTROOM COUNTER TOP HAS BEEN SEALED. PLEASE SEAL WOMEN'S RESTROOM COUNTERTOP.
Location: Cook line
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL COUNTER TO WALL IN BOTH MEN'S AND WOMEN'S RESTROOMS. 2-28-13: MEN'S RESTROOM COUNTER TOP HAS BEEN SEALED. PLEASE SEAL WOMEN'S RESTROOM COUNTERTOP.
Location: Restroom
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. EMPLOYEE FOOD ITEMS (YOGURT AND JUICE) STORED IN REACH IN COOLER NEAR COOK LINE.,PLEASE STORE IN A SEPARATE LOCATION OR CONTAINER.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLEASE CLEAN AND SANITIZER INSIDE OF CABINET IN DRIVE THRU AREA.
- 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: 1. MOLD BUILD UP ON INSIDE PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Laundering facilities (corrected)
Improper use of laundry facilities.
Correction: Use laundry facilities in an approved manner.
Comments: 1. MISSING PIECE OF DRYER VENT.REPLACE SO THAT THE DRYER VENTS OUTSIDE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT MISSING/BURNT OUT IN WALK IN FREEZER.PLEASE REPALCE.
Location: Walk-in freezer
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Dining room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Mens restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Service counter
- 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. EXCESSIVE SOIL UNDERNEATH CUSHIONS AT BOOTHS IN DINING ROOM.2. DUST BUILD UP ON CEILING AND VENTS/FANS IN WALK IN COOLER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dining room
- 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. EXCESSIVE SOIL UNDERNEATH CUSHIONS AT BOOTHS IN DINING ROOM.2. DUST BUILD UP ON CEILING AND VENTS/FANS IN WALK IN COOLER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in cooler
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02/28/2013 | Pre-Licensing 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. VANILLA ICE CREAM MEASURED AT 45 DEGREES F.2. CHOCOLATE ICE CREAM MEASURED AT 51 DEGREES F.3. INDIVIDUAL DRESSING CONTAINERS MEASURED AT 47 DEGREES F.PLEASE STORE ALL POTENTIALLY HAZARDOUS FOODS BEING KEPT COLD AT 41 DEGREES F OR BELOW.
Location: Kitchen (front)
Equipment: -
- 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. VANILLA ICE CREAM MEASURED AT 45 DEGREES F.2. CHOCOLATE ICE CREAM MEASURED AT 51 DEGREES F.3. INDIVIDUAL DRESSING CONTAINERS MEASURED AT 47 DEGREES F.PLEASE STORE ALL POTENTIALLY HAZARDOUS FOODS BEING KEPT COLD AT 41 DEGREES F OR BELOW.
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON DOOR OF LOWER LEFT PART OF UPRIGHT COOLER ACROSS FROM COOK LINE.PLEASE REPLACE.2. PAPER TOWELS SITTING ON COUNTER OF WOMEN'S RESTROOM.PLEASE BUY TOWELS THAT GO IN EXISTING DISPENSER OR PUT IN NEW DISPENSER FOR THAT TYPE OF TOWEL.
Location: Kitchen
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON DOOR OF LOWER LEFT PART OF UPRIGHT COOLER ACROSS FROM COOK LINE.PLEASE REPLACE.2. PAPER TOWELS SITTING ON COUNTER OF WOMEN'S RESTROOM.PLEASE BUY TOWELS THAT GO IN EXISTING DISPENSER OR PUT IN NEW DISPENSER FOR THAT TYPE OF TOWEL.
Location: Womens restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL COUNTER TO WALL IN BOTH MEN'S AND WOMEN'S RESTROOMS.
Location: Cook line
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL COUNTER TO WALL IN BOTH MEN'S AND WOMEN'S RESTROOMS.
Location: Restroom
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. EMPLOYEE FOOD ITEMS (YOGURT AND JUICE) STORED IN REACH IN COOLER NEAR COOK LINE.,PLEASE STORE IN A SEPARATE LOCATION OR CONTAINER.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLEASE CLEAN AND SANITIZER INSIDE OF CABINET IN DRIVE THRU AREA.
- 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: 1. MOLD BUILD UP ON INSIDE PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Laundering facilities (corrected)
Improper use of laundry facilities.
Correction: Use laundry facilities in an approved manner.
Comments: 1. MISSING PIECE OF DRYER VENT.REPLACE SO THAT THE DRYER VENTS OUTSIDE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT MISSING/BURNT OUT IN WALK IN FREEZER.PLEASE REPALCE.
Location: Walk-in freezer
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Dining room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Mens restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.
Location: Service counter
- 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. EXCESSIVE SOIL UNDERNEATH CUSHIONS AT BOOTHS IN DINING ROOM.2. DUST BUILD UP ON CEILING AND VENTS/FANS IN WALK IN COOLER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dining room
- 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. EXCESSIVE SOIL UNDERNEATH CUSHIONS AT BOOTHS IN DINING ROOM.2. DUST BUILD UP ON CEILING AND VENTS/FANS IN WALK IN COOLER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in cooler
|
02/21/2013 | Pre-Licensing 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. VANILLA ICE CREAM MEASURED AT 44 DEGREES F.2. CHOCOLATE ICE CREAM MEASURED AT 46 DEGREES F.3. INDIVIDUAL DRESSING CONTAINERS MEASURED AT 64 DEGREES F.PLEASE STORE ALL POTENTIALLY HAZARDOUS FOODS BEING KEPT COLD AT 41 DEGREES F OR BELOW.
Location: Kitchen (front)
Equipment: -
- 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. VANILLA ICE CREAM MEASURED AT 44 DEGREES F.2. CHOCOLATE ICE CREAM MEASURED AT 46 DEGREES F.3. INDIVIDUAL DRESSING CONTAINERS MEASURED AT 64 DEGREES F.PLEASE STORE ALL POTENTIALLY HAZARDOUS FOODS BEING KEPT COLD AT 41 DEGREES F OR BELOW.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON DOOR OF LOWER LEFT PART OF UPRIGHT COOLER ACROSS FROM COOK LINE.PLEASE REPLACE.2. PAPER TOWELS SITTING ON COUNTER OF WOMEN'S RESTROOM.PLEASE BUY TOWELS THAT GO IN EXISTING DISPENSER OR PUT IN NEW DISPENSER FOR THAT TYPE OF TOWEL.
Location: Kitchen
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKET DAMAGED ON DOOR OF LOWER LEFT PART OF UPRIGHT COOLER ACROSS FROM COOK LINE.PLEASE REPLACE.2. PAPER TOWELS SITTING ON COUNTER OF WOMEN'S RESTROOM.PLEASE BUY TOWELS THAT GO IN EXISTING DISPENSER OR PUT IN NEW DISPENSER FOR THAT TYPE OF TOWEL.
Location: Womens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HOOD MISSING CAULKING ALONG HOOD-WALL JUNCTION.PLEASE REPLACE CAULKING.2. RESEAL COUNTER TO WALL IN BOTH MEN'S AND WOMEN'S RESTROOMS.
Location: Cook line
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HOOD MISSING CAULKING ALONG HOOD-WALL JUNCTION.PLEASE REPLACE CAULKING.2. RESEAL COUNTER TO WALL IN BOTH MEN'S AND WOMEN'S RESTROOMS.
Location: Restroom
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. EMPLOYEE FOOD ITEMS (YOGURT AND JUICE) STORED IN REACH IN COOLER NEAR COOK LINE.,PLEASE STORE IN A SEPARATE LOCATION OR CONTAINER.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLEASE CLEAN AND SANITIZER INSIDE OF CABINET IN DRIVE THRU AREA.
- 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: 1. MOLD BUILD UP ON INSIDE PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Ice machine
- Laundering facilities
Improper use of laundry facilities.
Correction: Use laundry facilities in an approved manner.
Comments: 1. MISSING PIECE OF DRYER VENT.REPLACE SO THAT THE DRYER VENTS OUTSIDE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT MISSING/BURNT OUT IN WALK IN FREEZER.PLEASE REPALCE.
Location: Walk-in freezer
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. CORNER TABLE IN DINING ROOM HAS WOBBLY TABLE.PLEASE REPAIR.3. TILE MISSING OR BROKEN UNDER AND AROUND DEEP FRYERS.PLEASE REPLACE.4. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.5. REMOVE DUCT TAPE FROM WALL IN DRY STOCK AND REPAIR ACCORDINGLY.6. HOLES IN WALL IN MEN'S RESTROOM WHERE TOWEL DISPENSER WAS.PLEASE REPAIR TO BE A SMOOTH AND EASILY CLEANABLE SURFACE.7. SQUARE SIZED HOLD IN BOTTOM OF REACH IN AREA UNDERNEATH SALES COUNTER NEAR SINGLE SERVICE CUPS.PLEASE REPAIR ACCORDINGLY.
Location: Dining room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. CORNER TABLE IN DINING ROOM HAS WOBBLY TABLE.PLEASE REPAIR.3. TILE MISSING OR BROKEN UNDER AND AROUND DEEP FRYERS.PLEASE REPLACE.4. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.5. REMOVE DUCT TAPE FROM WALL IN DRY STOCK AND REPAIR ACCORDINGLY.6. HOLES IN WALL IN MEN'S RESTROOM WHERE TOWEL DISPENSER WAS.PLEASE REPAIR TO BE A SMOOTH AND EASILY CLEANABLE SURFACE.7. SQUARE SIZED HOLD IN BOTTOM OF REACH IN AREA UNDERNEATH SALES COUNTER NEAR SINGLE SERVICE CUPS.PLEASE REPAIR ACCORDINGLY.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. CORNER TABLE IN DINING ROOM HAS WOBBLY TABLE.PLEASE REPAIR.3. TILE MISSING OR BROKEN UNDER AND AROUND DEEP FRYERS.PLEASE REPLACE.4. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.5. REMOVE DUCT TAPE FROM WALL IN DRY STOCK AND REPAIR ACCORDINGLY.6. HOLES IN WALL IN MEN'S RESTROOM WHERE TOWEL DISPENSER WAS.PLEASE REPAIR TO BE A SMOOTH AND EASILY CLEANABLE SURFACE.7. SQUARE SIZED HOLD IN BOTTOM OF REACH IN AREA UNDERNEATH SALES COUNTER NEAR SINGLE SERVICE CUPS.PLEASE REPAIR ACCORDINGLY.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. CORNER TABLE IN DINING ROOM HAS WOBBLY TABLE.PLEASE REPAIR.3. TILE MISSING OR BROKEN UNDER AND AROUND DEEP FRYERS.PLEASE REPLACE.4. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.5. REMOVE DUCT TAPE FROM WALL IN DRY STOCK AND REPAIR ACCORDINGLY.6. HOLES IN WALL IN MEN'S RESTROOM WHERE TOWEL DISPENSER WAS.PLEASE REPAIR TO BE A SMOOTH AND EASILY CLEANABLE SURFACE.7. SQUARE SIZED HOLD IN BOTTOM OF REACH IN AREA UNDERNEATH SALES COUNTER NEAR SINGLE SERVICE CUPS.PLEASE REPAIR ACCORDINGLY.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. CORNER TABLE IN DINING ROOM HAS WOBBLY TABLE.PLEASE REPAIR.3. TILE MISSING OR BROKEN UNDER AND AROUND DEEP FRYERS.PLEASE REPLACE.4. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.5. REMOVE DUCT TAPE FROM WALL IN DRY STOCK AND REPAIR ACCORDINGLY.6. HOLES IN WALL IN MEN'S RESTROOM WHERE TOWEL DISPENSER WAS.PLEASE REPAIR TO BE A SMOOTH AND EASILY CLEANABLE SURFACE.7. SQUARE SIZED HOLD IN BOTTOM OF REACH IN AREA UNDERNEATH SALES COUNTER NEAR SINGLE SERVICE CUPS.PLEASE REPAIR ACCORDINGLY.
Location: Mens restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. SEVERAL SEAT CUSHIONS AT BOOTHS IN DINING ROOM DAMAGED.PLEASE REPAIR OR REPLACE.2. CORNER TABLE IN DINING ROOM HAS WOBBLY TABLE.PLEASE REPAIR.3. TILE MISSING OR BROKEN UNDER AND AROUND DEEP FRYERS.PLEASE REPLACE.4. TILE MISSING INFRONT OF ELECTRICAL ROOM.PLEASE REPLACE.5. REMOVE DUCT TAPE FROM WALL IN DRY STOCK AND REPAIR ACCORDINGLY.6. HOLES IN WALL IN MEN'S RESTROOM WHERE TOWEL DISPENSER WAS.PLEASE REPAIR TO BE A SMOOTH AND EASILY CLEANABLE SURFACE.7. SQUARE SIZED HOLD IN BOTTOM OF REACH IN AREA UNDERNEATH SALES COUNTER NEAR SINGLE SERVICE CUPS.PLEASE REPAIR ACCORDINGLY.
Location: Service counter
- 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. EXCESSIVE SOIL UNDERNEATH CUSHIONS AT BOOTHS IN DINING ROOM.2. DUST BUILD UP ON CEILING AND VENTS/FANS IN WALK IN COOLER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dining room
- 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. EXCESSIVE SOIL UNDERNEATH CUSHIONS AT BOOTHS IN DINING ROOM.2. DUST BUILD UP ON CEILING AND VENTS/FANS IN WALK IN COOLER.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in cooler
|
02/13/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Culver's, 5020 W 71ST ST, Indianapolis, IN »