- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead gnats were present in the reach in cooler/cold top unit. Keep reach in cooler cleaned and sanitized when not in use to prevent pests. An employee cleaned and sanitized the cooler unit.CORRECTED ON .
Location: Back room
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Cooked chicken, cheese and bacon were stored in the reach in coolers uncovered. Store food in packages, covered containers or wrappings.CORRECTED ON SITE.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Cooked chicken, cheese and bacon were stored in the reach in coolers uncovered. Store food in packages, covered containers or wrappings.CORRECTED ON SITE.
Equipment: Reach in cooler
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08/13/2014 | Routine |
- Durability / utensils and equipment (corrected on site)
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: The brillo pads were in a non-durable condition at the three bay sink. Replace brillo pads immediately when in a bad/non-durable condition. The manager corrected the issue on site by discarding the old brillo pads and replaced them with new ones.
Location: Three bay area
Equipment: -
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05/14/2014 | Non-Illness Complaint |
- 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 her hands before putting on gloves and handling ready to eat foods. Wash hands before putting on gloves to prevent contamination of food.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Meat slicer was soiled with food residue. Clean and sanitize slicer throughly to make sure there is no food residue left on equipment.
Location: Prep area
Equipment: Slicer
- 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: Sanitizer in the in place sanitizer bucket was too low. Change sanitizer every 2 to 4 hours to ensure proper sanitizing and sanitizing concentration.
Location: Cook line
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop was stored inside of mop bucket in the back kitchen area. Do not store mop inside of mop bucket, store hanging appropriately to dry properly.
Location: Kitchen (back)
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01/21/2014 | Recheck |
- 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 her hands before putting on gloves and handling ready to eat foods. Wash hands before putting on gloves to prevent contamination of food.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Meat slicer was soiled with food residue. Clean and sanitize slicer throughly to make sure there is no food residue left on equipment.
Location: Prep area
Equipment: Slicer
- 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: Sanitizer in the in place sanitizer bucket was too low. Change sanitizer every 2 to 4 hours to ensure proper sanitizing and sanitizing concentration.
Location: Cook line
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mop was stored inside of mop bucket in the back kitchen area. Do not store mop inside of mop bucket, store hanging appropriately to dry properly.
Location: Kitchen (back)
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01/14/2014 | Routine |
| No violation noted during this evaluation. | 11/13/2013 | Pre-Licensing |
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