JOHNNY ROCKETS, 49 W MARYLAND ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: JOHNNY ROCKETS
Type: Restaurant
Address: 49 W MARYLAND ST, Indianapolis, IN 46204
County: Marion
License #: 52569
Smoking: Smoke Free
Total inspections: 22
Last inspection: 10/30/2014
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Inspection findings

Inspection Date

Type
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. The can opener in the prep area was soiled. 2. The vegetable slicer was soiled with left over food.CORRECTED ON SITE.
    Location: Prep area
    Equipment: Can opener
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. The can opener in the prep area was soiled. 2. The vegetable slicer was soiled with left over food.CORRECTED ON SITE.
    Location: Prep area
    Equipment: Slicer
  • Storage of Personal Items (corrected on site)
    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: Employee shoes were stored near bags of bread. Shoes area now separted from bags of bread to prevent contamination of bread.CORRECTED ON SITE.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The ice machine was soiled inside.CORRECTED ON SITE.
    Location: Kitchen (back)
    Equipment: Ice machine
 10/30/2014Routine
  • 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: The sauses and dressings stored on the cold to,p and meat and tuna stored in the cooler drawers are cold holding at 48-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Temperatures in these areas have been consistently too high resulting in citation of $150. Management will store containers of food in ice to maintain 41 degrees F or below.6.26 RECHECK:MANAGEMENT STATED THAT REFREGERATION UNIT IN THE COLD TOP/REACH IN COOLER UNIT HAS STOPPED WORKING IN THE COOK LINE AREA. UNIT WILL BE FIXED ON 6/27 IN THE A.M. FOOD IN THE UNIT ARE COLD HOLDING IN CONTAINERS SITTING IN ICE TO MAINTAIN 41 DEGREES OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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: The sauses and dressings stored on the cold to,p and meat and tuna stored in the cooler drawers are cold holding at 48-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Temperatures in these areas have been consistently too high resulting in citation of $150. Management will store containers of food in ice to maintain 41 degrees F or below.6.26 RECHECK:MANAGEMENT STATED THAT REFREGERATION UNIT IN THE COLD TOP/REACH IN COOLER UNIT HAS STOPPED WORKING IN THE COOK LINE AREA. UNIT WILL BE FIXED ON 6/27 IN THE A.M. FOOD IN THE UNIT ARE COLD HOLDING IN CONTAINERS SITTING IN ICE TO MAINTAIN 41 DEGREES OR BELOW.
    Location: Cook line
    Equipment: Cooler drawers
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Some employees do not have hair restraints. Provide hair restraints for all employees cooking or preparing food.
  • 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: An employee apron and shoes are strored with the crates of packaged bread. Store all personal items in the designated area.
    Location: Back room
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: The overhead filters above the cookline are soiled. Clean filters thoroughly and frequently.6/26 RECHECK:VENTILATION STILL NEEDS TO BE CLEAN THOROUGHLY. REPLACEMENT FILTERS HAVE BEEN ORDERED.
    Location: Cook line
  • 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: The floors under the prep tables and 3 bay sink are soiled. Clean and mop thoroughly.
    Location: Prep area
  • 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: The floors under the prep tables and 3 bay sink are soiled. Clean and mop thoroughly.
    Location: Three bay area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 6/26 RECHECK:1. The refrigeration unit is not working in the cook line area. Management stated that the unit would be serviced and fixed on 6/27 in the A.M.2. Two removable filters in the ventilation hood are broken over the cook line. Management stated that filters have been ordered and will provide documentation at the next inspection.7/9 RECHECK NOTES:(1) REFREGERATION WAS SERVICED LAST WEEK, MORE WORK IS NEEDED ON THE UNIT AND WILL BE COMPL.ETELY DONE WITHIN THE NEXT FEW WEEKS. STAFF IS KEEPING THE FOOD IN CONTAINERS ON ICE TO MAINTAIN THE TEMPERATURE 41 DEGREES OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 6/26 RECHECK:1. The refrigeration unit is not working in the cook line area. Management stated that the unit would be serviced and fixed on 6/27 in the A.M.2. Two removable filters in the ventilation hood are broken over the cook line. Management stated that filters have been ordered and will provide documentation at the next inspection.7/9 RECHECK NOTES:(1) REFREGERATION WAS SERVICED LAST WEEK, MORE WORK IS NEEDED ON THE UNIT AND WILL BE COMPL.ETELY DONE WITHIN THE NEXT FEW WEEKS. STAFF IS KEEPING THE FOOD IN CONTAINERS ON ICE TO MAINTAIN THE TEMPERATURE 41 DEGREES OR BELOW.
    Location: Cook line
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: The reach in cooler is draining inside the cooler causing pooling of water. Repair cooler unit. Management stated that the repair service will come today to determine the issue.6/26 RECHECK:MANAGEMENT STATED THAT REFREGERATION UNIT IN THE COLD TOP/REACH IN COOLER UNIT HAS STOPPED WORKING IN THE COOK LINE AREA. UNIT WILL BE FIXED ON 6/27 IN THE A.M.
    Location: Cook line
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 6/26 RECHECK:Caulking along the wall on the 3 bay sink and prep sink is pealing off. Replace sealing so that it is clean, smooth, and easily cleanable.
    Location: Three bay area
    Equipment: 3-bay
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 6/26 RECHECK:Caulking along the wall on the 3 bay sink and prep sink is pealing off. Replace sealing so that it is clean, smooth, and easily cleanable.
    Location: Prep area
    Equipment: Prep sink
  • 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: The ice machine door and inside the ice machine are soiled. Deep clean and sanitize all areas inside the ice machine to ensure cleanliness.
    Location: Back room
    Equipment: Ice machine
 07/09/2014Recheck
  • 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: The sauses and dressings stored on the cold to,p and meat and tuna stored in the cooler drawers are cold holding at 48-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Temperatures in these areas have been consistently too high resulting in citation of $150. Management will store containers of food in ice to maintain 41 degrees F or below.6.26 RECHECK:MANAGEMENT STATED THAT REFREGERATION UNIT IN THE COLD TOP/REACH IN COOLER UNIT HAS STOPPED WORKING IN THE COOK LINE AREA. UNIT WILL BE FIXED ON 6/27 IN THE A.M. FOOD IN THE UNIT ARE COLD HOLDING IN CONTAINERS SITTING IN ICE TO MAINTAIN 41 DEGREES OR BELOW.
    Location: Cook line
    Equipment: Cold top
  • 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: The sauses and dressings stored on the cold to,p and meat and tuna stored in the cooler drawers are cold holding at 48-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Temperatures in these areas have been consistently too high resulting in citation of $150. Management will store containers of food in ice to maintain 41 degrees F or below.6.26 RECHECK:MANAGEMENT STATED THAT REFREGERATION UNIT IN THE COLD TOP/REACH IN COOLER UNIT HAS STOPPED WORKING IN THE COOK LINE AREA. UNIT WILL BE FIXED ON 6/27 IN THE A.M. FOOD IN THE UNIT ARE COLD HOLDING IN CONTAINERS SITTING IN ICE TO MAINTAIN 41 DEGREES OR BELOW.
    Location: Cook line
    Equipment: Cooler drawers
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Some employees do not have hair restraints. Provide hair restraints for all employees cooking or preparing food.
  • 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: An employee apron and shoes are strored with the crates of packaged bread. Store all personal items in the designated area.
    Location: Back room
  • 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: The overhead filters above the cookline are soiled. Clean filters thoroughly and frequently.6/26 RECHECK:VENTILATION STILL NEEDS TO BE CLEAN THOROUGHLY. REPLACEMENT FILTERS HAVE BEEN ORDERED.
    Location: Cook line
  • 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: The floors under the prep tables and 3 bay sink are soiled. Clean and mop thoroughly.
    Location: Prep area
  • 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: The floors under the prep tables and 3 bay sink are soiled. Clean and mop thoroughly.
    Location: Three bay area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 6/26 RECHECK:1. The refrigeration unit is not working in the cook line area. Management stated that the unit would be serviced and fixed on 6/27 in the A.M.2. Two removable filters in the ventilation hood are broken over the cook line. Management stated that filters have been ordered and will provide documentation at the next inspection.
    Location: Cook line
    Equipment: Cold top
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: The reach in cooler is draining inside the cooler causing pooling of water. Repair cooler unit. Management stated that the repair service will come today to determine the issue.6/26 RECHECK:MANAGEMENT STATED THAT REFREGERATION UNIT IN THE COLD TOP/REACH IN COOLER UNIT HAS STOPPED WORKING IN THE COOK LINE AREA. UNIT WILL BE FIXED ON 6/27 IN THE A.M.
    Location: Cook line
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 6/26 RECHECK:Caulking along the wall on the 3 bay sink and prep sink is pealing off. Replace sealing so that it is clean, smooth, and easily cleanable.
    Location: Three bay area
    Equipment: 3-bay
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 6/26 RECHECK:Caulking along the wall on the 3 bay sink and prep sink is pealing off. Replace sealing so that it is clean, smooth, and easily cleanable.
    Location: Prep area
    Equipment: Prep sink
  • 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: The ice machine door and inside the ice machine are soiled. Deep clean and sanitize all areas inside the ice machine to ensure cleanliness.
    Location: Back room
    Equipment: Ice machine
 06/26/2014Recheck
  • 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: The sauses and dressings stored on the cold to,p and meat and tuna stored in the cooler drawers are cold holding at 48-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Temperatures in these areas have been consistently too high resulting in citation of $150. Management will store containers of food in ice to maintain 41 degrees F or below.
    Location: Cook line
    Equipment: Cold top
  • 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: The sauses and dressings stored on the cold to,p and meat and tuna stored in the cooler drawers are cold holding at 48-50 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Temperatures in these areas have been consistently too high resulting in citation of $150. Management will store containers of food in ice to maintain 41 degrees F or below.
    Location: Cook line
    Equipment: Cooler drawers
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Some employees do not have hair restraints. Provide hair restraints for all employees cooking or preparing food.
  • 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: An employee apron and shoes are strored with the crates of packaged bread. Store all personal items in the designated area.
    Location: Back room
  • 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: The overhead filters above the cookline are soiled. Clean filters thoroughly and frequently.
    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: The floors under the prep tables and 3 bay sink are soiled. Clean and mop thoroughly.
    Location: Prep area
  • 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: The floors under the prep tables and 3 bay sink are soiled. Clean and mop thoroughly.
    Location: Three bay area
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: The reach in cooler is draining inside the cooler causing pooling of water. Repair cooler unit. Management stated that the repair service will come today to determine the issue.
    Location: Cook line
    Equipment: Reach in cooler
  • 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: The ice machine door and inside the ice machine are soiled. Deep clean and sanitize all areas inside the ice machine to ensure cleanliness.
    Location: Back room
    Equipment: Ice machine
 06/19/2014Routine
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP. 2/20 RECHECK:ALL POTENTIALLY HAZARDOUS FOOD ON COLD TOP IS COLD HOLDING AT 46-50 DEGREES F. TUNA IN THE COOLER DRAWERS IS COLD HOLDING AT 48 DEGREES F. THOUSAND ISLAND DRESSING WAS HOLDING AT 57 DEGREES F. THE SUPERVISOR CORRECTED THE ISSUE ONSITE AND REPLACE THE DRESSING.
    Location: Cook line
    Equipment: Cold top
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP. 2/20 RECHECK:ALL POTENTIALLY HAZARDOUS FOOD ON COLD TOP IS COLD HOLDING AT 46-50 DEGREES F. TUNA IN THE COOLER DRAWERS IS COLD HOLDING AT 48 DEGREES F. THOUSAND ISLAND DRESSING WAS HOLDING AT 57 DEGREES F. THE SUPERVISOR CORRECTED THE ISSUE ONSITE AND REPLACE THE DRESSING.
    Location: Cook line
    Equipment: Cold top
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP. 2/20 RECHECK:ALL POTENTIALLY HAZARDOUS FOOD ON COLD TOP IS COLD HOLDING AT 46-50 DEGREES F. TUNA IN THE COOLER DRAWERS IS COLD HOLDING AT 48 DEGREES F. THOUSAND ISLAND DRESSING WAS HOLDING AT 57 DEGREES F. THE SUPERVISOR CORRECTED THE ISSUE ONSITE AND REPLACE THE DRESSING.
    Location: Cook line
    Equipment: Cooler drawers
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP. 2/20 RECHECK:ALL POTENTIALLY HAZARDOUS FOOD ON COLD TOP IS COLD HOLDING AT 46-50 DEGREES F. TUNA IN THE COOLER DRAWERS IS COLD HOLDING AT 48 DEGREES F. THOUSAND ISLAND DRESSING WAS HOLDING AT 57 DEGREES F. THE SUPERVISOR CORRECTED THE ISSUE ONSITE AND REPLACE THE DRESSING.
    Location: Cook line
    Equipment: Cooler drawers
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: A gnat was flying around and crawling on the bags of bread in the dry storage area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Dry storage
  • 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: Before handling food, an employee put on gloves without washing her hands. She corrected the issue on site and washed her hands before proceeding to put on gloves and handle food.
  • 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: 2/12 RECHECK:AN EMPLOYEE DRINK WAS IN THE BACK KITCHEN WITHOUT A LID. THE MANAGER CORRECTED THE ISSUE BY THROWING OUT THE DRINK. EMPLOYEE DRINK MUST HAVE A LID AND/OR A STRAW AT ALL TIMES IN THE KITCHEN.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The can opener in the prep area is soiled with build up. Clean and sanitizer can opener regulary and thoroughly to ensure cleanliness and prevent buildup.
    Location: Prep area
    Equipment: Can opener
  • Chemical sanitizer concentration (corrected)
    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: The sanitizer was too low in the in place sanitizer bucket. Change the sanitizer in the buckets every 2-4 hours to maintain appropriate sanitizer concentration of 200PPM.2/12 RECHECK:SANITIZER IN THE IN PLACE SANITIZER BUCKET WAS TOO LOW AGAIN. THE MANAGER CORRECTED THE ISSUE ON SITE AND CHANGED THE SANITIZER. CHANGE SANITIZER EVERY 2 -4 HOURS OR AS NEEDED TO ENSURE PROPER CONCENTRATION.
    Location: Kitchen (front)
  • 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: An employee apron was stored on the dry storage sheliving. Store all personal items away from food related items in a designated area.
    Location: Dry storage
  • 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 head was stored in the mop sink. Store mop head hanging invertedly to dry.
    Location: Back room
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: There is hole in the wall near the ice machine in the back kitchen. Seal or cover the hole with a smooth, nonabsorbent, easily cleanable surface.2/12 RECHECK:ESTABLISHMENT IS STILL WAITING ON SOMEONE TO SERVICE THE HOLE IN THE WALL NEAR THE ICE MACHINE IN THE BACK KITCHEN. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP.2/20 RECHECK:HOLE WAS ATTEMPTED TO BE SEALED, HOLE IS NOT COMPLETELY COVERED. SEAL HOLE WITH A SMOOTH, NONABSORBENT, AND EASILY CLEANABLE SURFACE.
    Location: Kitchen (back)
  • Thermometer, provided (corrected)
    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: There is no working thermometer in the cooler drawers under the stove in the cook line area. Provide an accurate working thermometer in all coolers.2/12 RECHECK:THERE IS NO THERMOMETER PROVIDED IN THE COOLER DRAWERS UNDER THE COLD TOP IN THE COOK LINE AREA. PROVIDE THERMOMETERS IN ALL COOLERS.
    Location: Cook line
    Equipment: Cooler drawers
  • Thermometer, provided (corrected)
    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: There is no working thermometer in the cooler drawers under the stove in the cook line area. Provide an accurate working thermometer in all coolers.2/12 RECHECK:THERE IS NO THERMOMETER PROVIDED IN THE COOLER DRAWERS UNDER THE COLD TOP IN THE COOK LINE AREA. PROVIDE THERMOMETERS IN ALL COOLERS.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 2/20 RECHECK:COLD TOP UNIT CONTAINING POTENTIALLY HAZARDOUS FOOD IS NOT HOLDING APPROPRIATE TEMPERATURES. THE SUPERVISOR PROVIDED AN INVOICE/DESCRIPTION OF THE REPAIR NEEDED FOR THE COLD TOP UNIT-FAN NEEDS TO BE REPALCED TO ALLOW COLD AIR TO CIRCULATE. FOLLOW UP WILL TAKE PLACE IN 2 WEEKS (3/6).
    Location: Cook line
    Equipment: Cold top
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: The drink box despensers are draining water on onto the floor. Manager stated that Coke would be coming as soon as possible to service the equipment.
    Location: Prep area
    Equipment: -
 03/11/2014Recheck
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP. 2/20 RECHECK:ALL POTENTIALLY HAZARDOUS FOOD ON COLD TOP IS COLD HOLDING AT 46-50 DEGREES F. TUNA IN THE COOLER DRAWERS IS COLD HOLDING AT 48 DEGREES F. THOUSAND ISLAND DRESSING WAS HOLDING AT 57 DEGREES F. THE SUPERVISOR CORRECTED THE ISSUE ONSITE AND REPLACE THE DRESSING.
    Location: Cook line
    Equipment: Cold top
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP. 2/20 RECHECK:ALL POTENTIALLY HAZARDOUS FOOD ON COLD TOP IS COLD HOLDING AT 46-50 DEGREES F. TUNA IN THE COOLER DRAWERS IS COLD HOLDING AT 48 DEGREES F. THOUSAND ISLAND DRESSING WAS HOLDING AT 57 DEGREES F. THE SUPERVISOR CORRECTED THE ISSUE ONSITE AND REPLACE THE DRESSING.
    Location: Cook line
    Equipment: Cold top
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP. 2/20 RECHECK:ALL POTENTIALLY HAZARDOUS FOOD ON COLD TOP IS COLD HOLDING AT 46-50 DEGREES F. TUNA IN THE COOLER DRAWERS IS COLD HOLDING AT 48 DEGREES F. THOUSAND ISLAND DRESSING WAS HOLDING AT 57 DEGREES F. THE SUPERVISOR CORRECTED THE ISSUE ONSITE AND REPLACE THE DRESSING.
    Location: Cook line
    Equipment: Cooler drawers
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP. 2/20 RECHECK:ALL POTENTIALLY HAZARDOUS FOOD ON COLD TOP IS COLD HOLDING AT 46-50 DEGREES F. TUNA IN THE COOLER DRAWERS IS COLD HOLDING AT 48 DEGREES F. THOUSAND ISLAND DRESSING WAS HOLDING AT 57 DEGREES F. THE SUPERVISOR CORRECTED THE ISSUE ONSITE AND REPLACE THE DRESSING.
    Location: Cook line
    Equipment: Cooler drawers
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: A gnat was flying around and crawling on the bags of bread in the dry storage area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Dry storage
  • 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: Before handling food, an employee put on gloves without washing her hands. She corrected the issue on site and washed her hands before proceeding to put on gloves and handle food.
  • 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: 2/12 RECHECK:AN EMPLOYEE DRINK WAS IN THE BACK KITCHEN WITHOUT A LID. THE MANAGER CORRECTED THE ISSUE BY THROWING OUT THE DRINK. EMPLOYEE DRINK MUST HAVE A LID AND/OR A STRAW AT ALL TIMES IN THE KITCHEN.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The can opener in the prep area is soiled with build up. Clean and sanitizer can opener regulary and thoroughly to ensure cleanliness and prevent buildup.
    Location: Prep area
    Equipment: Can opener
  • 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: The sanitizer was too low in the in place sanitizer bucket. Change the sanitizer in the buckets every 2-4 hours to maintain appropriate sanitizer concentration of 200PPM.2/12 RECHECK:SANITIZER IN THE IN PLACE SANITIZER BUCKET WAS TOO LOW AGAIN. THE MANAGER CORRECTED THE ISSUE ON SITE AND CHANGED THE SANITIZER. CHANGE SANITIZER EVERY 2 -4 HOURS OR AS NEEDED TO ENSURE PROPER CONCENTRATION.
    Location: Kitchen (front)
  • 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: An employee apron was stored on the dry storage sheliving. Store all personal items away from food related items in a designated area.
    Location: Dry storage
  • 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 head was stored in the mop sink. Store mop head hanging invertedly to dry.
    Location: Back room
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: There is hole in the wall near the ice machine in the back kitchen. Seal or cover the hole with a smooth, nonabsorbent, easily cleanable surface.2/12 RECHECK:ESTABLISHMENT IS STILL WAITING ON SOMEONE TO SERVICE THE HOLE IN THE WALL NEAR THE ICE MACHINE IN THE BACK KITCHEN. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP.2/20 RECHECK:HOLE WAS ATTEMPTED TO BE SEALED, HOLE IS NOT COMPLETELY COVERED. SEAL HOLE WITH A SMOOTH, NONABSORBENT, AND EASILY CLEANABLE SURFACE.
    Location: Kitchen (back)
  • Thermometer, provided (corrected)
    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: There is no working thermometer in the cooler drawers under the stove in the cook line area. Provide an accurate working thermometer in all coolers.2/12 RECHECK:THERE IS NO THERMOMETER PROVIDED IN THE COOLER DRAWERS UNDER THE COLD TOP IN THE COOK LINE AREA. PROVIDE THERMOMETERS IN ALL COOLERS.
    Location: Cook line
    Equipment: Cooler drawers
  • Thermometer, provided (corrected)
    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: There is no working thermometer in the cooler drawers under the stove in the cook line area. Provide an accurate working thermometer in all coolers.2/12 RECHECK:THERE IS NO THERMOMETER PROVIDED IN THE COOLER DRAWERS UNDER THE COLD TOP IN THE COOK LINE AREA. PROVIDE THERMOMETERS IN ALL COOLERS.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 2/20 RECHECK:COLD TOP UNIT CONTAINING POTENTIALLY HAZARDOUS FOOD IS NOT HOLDING APPROPRIATE TEMPERATURES. THE SUPERVISOR PROVIDED AN INVOICE/DESCRIPTION OF THE REPAIR NEEDED FOR THE COLD TOP UNIT-FAN NEEDS TO BE REPALCED TO ALLOW COLD AIR TO CIRCULATE. FOLLOW UP WILL TAKE PLACE IN 2 WEEKS (3/6).
    Location: Cook line
    Equipment: Cold top
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: The drink box despensers are draining water on onto the floor. Manager stated that Coke would be coming as soon as possible to service the equipment.
    Location: Prep area
    Equipment: -
 02/20/2014Recheck
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP.
    Location: Cook line
    Equipment: Cold top
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP.
    Location: Cook line
    Equipment: Cold top
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP.
    Location: Cook line
    Equipment: Cooler drawers
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature. 2/13 RECHECK:FOODS ABOVE WERE NOT AT APPROPRIATE TEMPERATURES. FOOD IS COLD HOLDING AT 46-48 STILL. COLD TOP UNIT NEEDS TO BE SERVICED SO THE TEMPERATURE OF THE UNIT IS TURNED DOWN. FOOD NEEDS TO BE MAINTAINED AT 41 DEGREES OR BELOW. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP.
    Equipment: Cooler drawers
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: A gnat was flying around and crawling on the bags of bread in the dry storage area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Dry storage
  • 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: Before handling food, an employee put on gloves without washing her hands. She corrected the issue on site and washed her hands before proceeding to put on gloves and handle food.
  • Eating, drinking, smoking (corrected on site)
    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: 2/12 RECHECK:AN EMPLOYEE DRINK WAS IN THE BACK KITCHEN WITHOUT A LID. THE MANAGER CORRECTED THE ISSUE BY THROWING OUT THE DRINK. EMPLOYEE DRINK MUST HAVE A LID AND/OR A STRAW AT ALL TIMES IN THE KITCHEN.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The can opener in the prep area is soiled with build up. Clean and sanitizer can opener regulary and thoroughly to ensure cleanliness and prevent buildup.
    Location: Prep area
    Equipment: Can opener
  • 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: The sanitizer was too low in the in place sanitizer bucket. Change the sanitizer in the buckets every 2-4 hours to maintain appropriate sanitizer concentration of 200PPM.2/12 RECHECK:SANITIZER IN THE IN PLACE SANITIZER BUCKET WAS TOO LOW AGAIN. THE MANAGER CORRECTED THE ISSUE ON SITE AND CHANGED THE SANITIZER. CHANGE SANITIZER EVERY 2 -4 HOURS OR AS NEEDED TO ENSURE PROPER CONCENTRATION.
    Location: Kitchen (front)
  • 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: An employee apron was stored on the dry storage sheliving. Store all personal items away from food related items in a designated area.
    Location: Dry storage
  • 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 head was stored in the mop sink. Store mop head hanging invertedly to dry.
    Location: Back room
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: There is hole in the wall near the ice machine in the back kitchen. Seal or cover the hole with a smooth, nonabsorbent, easily cleanable surface.2/12 RECHECK:ESTABLISHMENT IS STILL WAITING ON SOMEONE TO SERVICE THE HOLE IN THE WALL NEAR THE ICE MACHINE IN THE BACK KITCHEN. INVOICE/PROOF OF PROGRESS MUST BE PROVIDED FOR FOLLOW UP.
    Location: Kitchen (back)
  • Thermometer, provided (corrected)
    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: There is no working thermometer in the cooler drawers under the stove in the cook line area. Provide an accurate working thermometer in all coolers.2/12 RECHECK:THERE IS NO THERMOMETER PROVIDED IN THE COOLER DRAWERS UNDER THE COLD TOP IN THE COOK LINE AREA. PROVIDE THERMOMETERS IN ALL COOLERS.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: There is no working thermometer in the cooler drawers under the stove in the cook line area. Provide an accurate working thermometer in all coolers.2/12 RECHECK:THERE IS NO THERMOMETER PROVIDED IN THE COOLER DRAWERS UNDER THE COLD TOP IN THE COOK LINE AREA. PROVIDE THERMOMETERS IN ALL COOLERS.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: The drink box despensers are draining water on onto the floor. Manager stated that Coke would be coming as soon as possible to service the equipment.
    Location: Prep area
    Equipment: -
 02/13/2014Recheck
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature.
    Location: Cook line
    Equipment: Cold top
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature.
    Location: Cook line
    Equipment: Cold top
  • 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. Stacked cheese is cold holding at 48 degrees F.2. Thousand island dressing was cold holding at 58 degrees F. The manager corrected the issue on site by throwing away the dressing.3. Tuna was cold holding at 46 degrees F.4. Raw chicken and cheese is cold holidng at 46 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Cover the cold top with lids to maintian the appropriate temperature.
    Location: Cook line
    Equipment: Cooler drawers
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: A gnat was flying around and crawling on the bags of bread in the dry storage area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Dry storage
  • 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: Before handling food, an employee put on gloves without washing her hands. She corrected the issue on site and washed her hands before proceeding to put on gloves and handle food.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: The can opener in the prep area is soiled with build up. Clean and sanitizer can opener regulary and thoroughly to ensure cleanliness and prevent buildup.
    Location: Prep area
    Equipment: Can opener
  • Chemical sanitizer concentration
    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: The sanitizer was too low in the in place sanitizer bucket. Change the sanitizer in the buckets every 2-4 hours to maintain appropriate sanitizer concentration of 200PPM.
    Location: Kitchen (front)
  • Storage of Personal Items (corrected on site)
    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: An employee apron was stored on the dry storage sheliving. Store all personal items away from food related items in a designated area.
    Location: Dry storage
  • Mops and brooms
    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 head was stored in the mop sink. Store mop head hanging invertedly to dry.
    Location: Back room
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: There is hole in the wall near the ice machine in the back kitchen. Seal or cover the hole with a smooth, nonabsorbent, easily cleanable surface.
    Location: Kitchen (back)
  • 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: There is no working thermometer in the cooler drawers under the stove in the cook line area. Provide an accurate working thermometer in all coolers.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: The drink box despensers are draining water on onto the floor. Manager stated that Coke would be coming as soon as possible to service the equipment.
    Location: Prep area
    Equipment: -
 02/06/2014Routine
  • 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: The large CO2 tank is not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...11/07 RECHECK:I WILL CHECK TO SEE IF A RESTAINT IS NECCESSARY FOR THE LARGE CO2 TANK.
  • 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: The cheese and mayonaise are cold holding at 48-51 degrees F on the cold top at the cook line. Cheese is stacked too high. Potentially hazardous cold foods shall be held at 41 degrees F or lower. 11/07 RECHECK NOTE:COLD TOP UNIT WILL BE SERVICED TO CORRECT THE TEMPERATURE ISSUE.
    Location: Cook line
    Equipment: Cold top
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: A gnat was present in the dry storage area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Dry storage
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. A knife on the knife rack was soiled with lettuce residue. 2. The vegetable slicer is soiled with food. Make sure all food contact utensils are cleaned and sanitized before use.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. A knife on the knife rack was soiled with lettuce residue. 2. The vegetable slicer is soiled with food. Make sure all food contact utensils are cleaned and sanitized before use.
    Location: Prep area
    Equipment: Slicer
  • 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: There was a wet towel stored on the back handsink. Handsinks are used for handwashing only at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: The ice scoopers in the front kitchen were stored sitting on the side of the ice bins. Store ice scoopers inside the ice bins with the handle up, not touching the ice; OR store scoopers in a specific holder.
    Location: Kitchen (front)
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Bowls were stored on top of CO2 tank. Do not store bowls on tank, store in an approved location.
    Location: Kitchen (back)
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: A mop was stored in the mop bucket in the dry storage/mop sink area. Store mop hanging invertedly to dry.
    Location: Dry storage
  • 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. The floor near the CO2 tank in the dry storage area is soiled. 2. The floor in the walk in cooler is soiled with food and debris.Clean regularly and thorougly to prevent build up and ensure cleanliness.
    Location: Dry storage
 11/22/2013Recheck
  • 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: The large CO2 tank is not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...11/07 RECHECK:I WILL CHECK TO SEE IF A RESTAINT IS NECCESSARY FOR THE LARGE CO2 TANK.
  • 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: The cheese and mayonaise are cold holding at 48-51 degrees F on the cold top at the cook line. Cheese is stacked too high. Potentially hazardous cold foods shall be held at 41 degrees F or lower. 11/07 RECHECK NOTE:COLD TOP UNIT WILL BE SERVICED TO CORRECT THE TEMPERATURE ISSUE.
    Location: Cook line
    Equipment: Cold top
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: A gnat was present in the dry storage area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Dry storage
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. A knife on the knife rack was soiled with lettuce residue. 2. The vegetable slicer is soiled with food. Make sure all food contact utensils are cleaned and sanitized before use.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. A knife on the knife rack was soiled with lettuce residue. 2. The vegetable slicer is soiled with food. Make sure all food contact utensils are cleaned and sanitized before use.
    Location: Prep area
    Equipment: Slicer
  • 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: There was a wet towel stored on the back handsink. Handsinks are used for handwashing only at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: The ice scoopers in the front kitchen were stored sitting on the side of the ice bins. Store ice scoopers inside the ice bins with the handle up, not touching the ice; OR store scoopers in a specific holder.
    Location: Kitchen (front)
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Bowls were stored on top of CO2 tank. Do not store bowls on tank, store in an approved location.
    Location: Kitchen (back)
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: A mop was stored in the mop bucket in the dry storage/mop sink area. Store mop hanging invertedly to dry.
    Location: Dry storage
  • 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. The floor near the CO2 tank in the dry storage area is soiled. 2. The floor in the walk in cooler is soiled with food and debris.Clean regularly and thorougly to prevent build up and ensure cleanliness.
    Location: Dry storage
 11/14/2013Recheck
  • 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: The large CO2 tank is not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...11/07 RECHECK:I WILL CHECK TO SEE IF A RESTAINT IS NECCESSARY FOR THE LARGE CO2 TANK.
  • 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: The cheese and mayonaise are cold holding at 48-51 degrees F on the cold top at the cook line. Cheese is stacked too high. Potentially hazardous cold foods shall be held at 41 degrees F or lower. 11/07 RECHECK NOTE:COLD TOP UNIT WILL BE SERVICED TO CORRECT THE TEMPERATURE ISSUE.
    Location: Cook line
    Equipment: Cold top
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: A gnat was present in the dry storage area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Dry storage
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. A knife on the knife rack was soiled with lettuce residue. 2. The vegetable slicer is soiled with food. Make sure all food contact utensils are cleaned and sanitized before use.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. A knife on the knife rack was soiled with lettuce residue. 2. The vegetable slicer is soiled with food. Make sure all food contact utensils are cleaned and sanitized before use.
    Location: Prep area
    Equipment: Slicer
  • 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: There was a wet towel stored on the back handsink. Handsinks are used for handwashing only at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: The ice scoopers in the front kitchen were stored sitting on the side of the ice bins. Store ice scoopers inside the ice bins with the handle up, not touching the ice; OR store scoopers in a specific holder.
    Location: Kitchen (front)
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Bowls were stored on top of CO2 tank. Do not store bowls on tank, store in an approved location.
    Location: Kitchen (back)
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: A mop was stored in the mop bucket in the dry storage/mop sink area. Store mop hanging invertedly to dry.
    Location: Dry storage
  • 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. The floor near the CO2 tank in the dry storage area is soiled. 2. The floor in the walk in cooler is soiled with food and debris.Clean regularly and thorougly to prevent build up and ensure cleanliness.
    Location: Dry storage
 11/07/2013Recheck
  • 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: The large CO2 tank is not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
  • 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: The cheese and tomatoes are cold holding at 48-51 degrees F on the cold top at the cook line. Tomatoes are stacked too high. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
    Equipment: Cold top
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: A gnat was present in the dry storage area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Dry storage
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. A knife on the knife rack was soiled with lettuce residue. 2. The vegetable slicer is soiled with food. Make sure all food contact utensils are cleaned and sanitized before use.
    Location: Prep area
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. A knife on the knife rack was soiled with lettuce residue. 2. The vegetable slicer is soiled with food. Make sure all food contact utensils are cleaned and sanitized before use.
    Location: Prep area
    Equipment: Slicer
  • Hand sink improper usage (corrected on site)
    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: There was a wet towel stored on the back handsink. Handsinks are used for handwashing only at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Single Service/Equipment storage
    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: The ice scoopers in the front kitchen were stored sitting on the side of the ice bins. Store ice scoopers inside the ice bins with the handle up, not touching the ice; OR store scoopers in a specific holder.
    Location: Kitchen (front)
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Bowls were stored on top of CO2 tank. Do not store bowls on tank, store in an approved location.
    Location: Kitchen (back)
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: A mop was stored in the mop bucket in the dry storage/mop sink area. Store mop hanging invertedly to dry.
    Location: Dry storage
  • 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. The floor near the CO2 tank in the dry storage area is soiled. 2. The floor in the walk in cooler is soiled with food and debris.Clean regularly and thorougly to prevent build up and ensure cleanliness.
    Location: Dry storage
 10/31/2013Routine
  • 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.
    Location: Cook line
    Equipment: Sandwich make table
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.Waste bin in back hall has food debri on inside and outside. Clean.
    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.
    Location: Back room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.Floors near back door and back hall area have slight dirt/grease build up.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.Shelving cabinet under coffe has food debris inside. Clean.
    Correction: Clean and sanitize.
    Location: Cook line
    Equipment: Plastic shelving
 06/24/2013Recheck
  • 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.
    Location: Cook line
    Equipment: Sandwich make table
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.Waste bin in back hall has food debri on inside and outside. Clean.
    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.
    Location: Back room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.Floors near back door and back hall area have slight dirt/grease build up.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.Shelving cabinet under coffe has food debris inside. Clean.
    Correction: Clean and sanitize.
    Location: Cook line
    Equipment: Plastic shelving
 06/17/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Sliced cheese on cook line at 48 degrees F.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
    Equipment: Cold top
 02/13/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.Sliced cheese on cook line at 48 degrees F.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
    Equipment: Cold top
 02/02/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Cooler on cook's line is operating at 51 degrees F. Upon inspection of unit, condensor has iced. Unit was briefly turned off during inspection to help with ice and has now been turned back on. Food was then placed in unit and is holding 41 degrees F. currently. Internal temperature of unit is now dropping to 44 degrees and below. Will recheck.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
    Equipment: Make table cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date Sliced cheese and opened gallon of milk have no date marking in walk in cooler.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.Interior of ice cream freezer has syrup spills.
    Correction: Clean and sanitize.
    Location: Cook line
    Equipment: Ice cream freezer
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.Cardboard and other debris under soda boxes.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen (back)
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.Service line hand sink has no towels.
    Correction: Provide approved hand drying provisions.
    Location: Service counter
    Equipment: Hand sink
 12/13/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.Cooler on cook's line is operating at 51 degrees F. Upon inspection of unit, condensor has iced. Unit was briefly turned off during inspection to help with ice and has now been turned back on. Food was then placed in unit and is holding 41 degrees F. currently. Internal temperature of unit is now dropping to 44 degrees and below. Will recheck.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
    Equipment: Make table cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date Sliced cheese and opened gallon of milk have no date marking in walk in cooler.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.Interior of ice cream freezer has syrup spills.
    Correction: Clean and sanitize.
    Location: Cook line
    Equipment: Ice cream freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.Cardboard and other debris under soda boxes.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen (back)
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.Service line hand sink has no towels.
    Correction: Provide approved hand drying provisions.
    Location: Service counter
    Equipment: Hand sink
 12/06/2012Routine
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.Hamburger patties and opened milk not date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.Detail clean floor under sinks in kitchen.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen (back)
  • Thermometer, provided (corrected)
    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.Provide a thermometer inside unit.
    Location: Cook line
    Equipment: Sandwich make table
 08/20/2012Recheck
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.Hamburger patties and opened milk not date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.Detail clean floor under sinks in kitchen.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen (back)
  • 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.Provide a thermometer inside unit.
    Location: Cook line
    Equipment: Sandwich make table
 08/13/2012Routine
  • Pests/rodents
    Two small flying insects observed near mop sink.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen (back)
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen (back)
    Equipment: Hand sink
 04/03/2012Routine
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.Cook line cooler drawer at 45 degrees F. with hamburger patties inside (raw).
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
    Equipment: Cooler drawers
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Two bags of lettuce next to pans of raw beef patties in walk in cooler.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: Walk in cooler
 01/31/2012Super Bowl Routine

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