| No violation noted during this evaluation. | 02/26/2014 | 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: Reach in cooler is holding sandwiches at 44 deg F. Remove to working cooler or dispose of foods. Do not use cooler to hold potentially hazardous foods until repairs are complete.Note: foods moved at time of inspection
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Two bay sink is soiled. Please clean.
Location: Kitchen
Equipment: 2-bay
- Single Service/Equipment storage (corrected)
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: Soiled trash bag with napkins in 2 bay sink. Remove. Do not store single service items where they can get soiled. Do not store single service items in 2 bay sink.
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: Clean floors below mop-hand sink and 2 bayy sink.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at mop-hand sink. Please provide.
Location: Kitchen
Equipment: Hand sink
|
02/01/2013 | 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: Reach in cooler is holding sandwiches at 44 deg F. Remove to working cooler or dispose of foods. Do not use cooler to hold potentially hazardous foods until repairs are complete.Note: foods moved at time of inspection
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Two bay sink is soiled. Please clean.
Location: Kitchen
Equipment: 2-bay
- 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: Soiled trash bag with napkins in 2 bay sink. Remove. Do not store single service items where they can get soiled. Do not store single service items in 2 bay sink.
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: Clean floors below mop-hand sink and 2 bayy sink.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at mop-hand sink. Please provide.
Location: Kitchen
Equipment: Hand sink
|
01/30/2013 | 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: Reach in cooler is holding sandwiches at 44 deg F. Remove to working cooler or dispose of foods. Do not use cooler to hold potentially hazardous foods until repairs are complete.Note: foods moved at time of inspection
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Two bay sink is soiled. Please clean.
Location: Kitchen
Equipment: 2-bay
- 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: Soiled trash bag with napkins in 2 bay sink. Remove. Do not store single service items where they can get soiled. Do not store single service items in 2 bay sink.
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: Clean floors below mop-hand sink and 2 bayy sink.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at mop-hand sink. Please provide.
Location: Kitchen
Equipment: Hand sink
|
01/23/2013 | 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: Thermometer in cooler with sandwiches is reading 50 deg F. Replace with working thermometer or repair cooler to hold foods at 41 deg F or below. Check temperatures of cooler with potentially hazardous foods at least once/day or once/shift.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Diishes in soiled mop-hand sink. Do not store dishes in mop-hand sink. Clean mop hand sink. 2. Two bay sink is heavily soiled. Clean and sanitize.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hose on mop-hand sink. Not able to function for hand washing. Discontinue.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead gnats on shelving. Remove.
- 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: Floor in back is heavily soiled. Clean and keep clean. Move all items off floor to clean.
- 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 in cooler is not reading correctly. Please replace. (Reading 46 deg F and cooler is at 40 deg F)
Location: Sales floor
|
01/11/2012 | 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: Thermometer in cooler with sandwiches is reading 50 deg F. Replace with working thermometer or repair cooler to hold foods at 41 deg F or below. Check temperatures of cooler with potentially hazardous foods at least once/day or once/shift.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Diishes in soiled mop-hand sink. Do not store dishes in mop-hand sink. Clean mop hand sink. 2. Two bay sink is heavily soiled. Clean and sanitize.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hose on mop-hand sink. Not able to function for hand washing. Discontinue.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead gnats on shelving. Remove.
- 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: Floor in back is heavily soiled. Clean and keep clean. Move all items off floor to clean.
|
01/04/2012 | Routine |
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