- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: The bottom shelves on all the prep table in the back kitchen area deteriorating and are not able to be clean. Please paint.
Location: Kitchen
Equipment: Prep table
- 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: Bulk storage container lid are soiled. Please keep working container lids clean to prevent food contamination.
Location: Dry storage
|
08/26/2014 | Routine |
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL WORKING CONTAINERS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR HANDLE ON THE DISH MACHINE IS BROKEN. PLEASE HAVE EQUIPMENT REPAIRED.
Location: Kitchen
Equipment: Dishmachine
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOX OF FOOD STORED ON THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
|
03/31/2014 | Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED RICE STORED ON THE STEAM TABLE TEMPED AT 120 DEGREES. PLEASE MAINTAIN FOOD HELD ON THE STEAM TABLE AT 135 DEGREES.
Location: Kitchen
Equipment: Steam table
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. EMPLOYEE PUT THEIR FINGER IN THE RICE . DISCARD RICE2. EMPLOYEE USED HIS BARE HANDS TO PLATE CUT CARRETS AND CELERY. DISCARD USE TONG OR GLOVE WHEN HANDLING READY TO EAT FOOD.
- Food contact cleaning frequency (corrected)
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: THE CAN OPENER AND BASE ARE HEAVILY SOILED. PLEASE CLEAN AFTER USE.
Location: Kitchen
Equipment: Can opener
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE THE LIGHT IN THE GLASS 2 DOOR COOLER IN THE BACK KITCHEN NEAR THE WALK IN COOLER.2. REPLACE LIGHTING IN THE HOOD AND THROUGHT OUT THE KITCHEN AREA.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE THE LIGHT IN THE GLASS 2 DOOR COOLER IN THE BACK KITCHEN NEAR THE WALK IN COOLER.2. REPLACE LIGHTING IN THE HOOD AND THROUGHT OUT THE KITCHEN AREA.
Location: Kitchen
- 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: HOOD IS HEAVILY SOILED ALSO CLEAN THE GREASE DEPOSITS FROM THE FIRE SUPPRESSION SYSTEM PLEASE HAVE HOOD SYSTEM PROFESSIONALLY CLEANED
Location: Kitchen (front)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: KITCHEN WALL IS NOT EASY CLEANABLE. PLEASE HAVE WALLS PAINTED IN THE KITCHEN AREA. ( BEHINE THE STOVE AND BEHIDE THE STEAM TABLE).
Location: Kitchen (front)
- 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: WALL OVER BY THE ANSUL SYSTEM IS HEAVILY SOILED. PLEASE CLEAN.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE BOTTOM SHELVES ON THE PREP TABLES HAVE DETERIORATED AN ARE RUSTING. PAINT THE BOTTOM SURFACE ON THE PREP TABLES BY REINSPECTION.
Location: Kitchen (front)
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE BOTTOM SHELVES ON THE PREP TABLES HAVE DETERIORATED AN ARE RUSTING. PAINT THE BOTTOM SURFACE ON THE PREP TABLES BY REINSPECTION.
Location: Kitchen (back)
Equipment: Prep table
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 2 BUCKETS OF FOOD WERE STORED ON THE FLOOR IN THE WALK IN COOLER.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE 3BAY SINK AND FAUCET.
Location: Bar
Equipment: 3-bay
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE SODA GUN AND HOLSTER ARE HEAVILY SOILED. KEEP SODA GUN AND HOLSTER CLEAN AND SANITIZED AT LEAST 24 HR2. CLEAN THE FOOD STORAGE CONTAINER OF RICE, FLOUR, SUGAR, ETC., STORED ON THE DRY STORE RACK.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Char-grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Flat grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Prep table
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHEILD FOR THE MISSING HOOD LIGHT
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED IN THE ICE.
Location: Bar
|
03/19/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED RICE STORED ON THE STEAM TABLE TEMPED AT 120 DEGREES. PLEASE MAINTAIN FOOD HELD ON THE STEAM TABLE AT 135 DEGREES.
Location: Kitchen
Equipment: Steam table
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. EMPLOYEE PUT THEIR FINGER IN THE RICE . DISCARD RICE2. EMPLOYEE USED HIS BARE HANDS TO PLATE CUT CARRETS AND CELERY. DISCARD USE TONG OR GLOVE WHEN HANDLING READY TO EAT FOOD.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM SHELVES ON THE PREP TABLES HAVE DETERIORATED AN ARE RUSTING. PAINT THE BOTTOM SURFACE ON THE PREP TABLES BY REINSPECTION.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM SHELVES ON THE PREP TABLES HAVE DETERIORATED AN ARE RUSTING. PAINT THE BOTTOM SURFACE ON THE PREP TABLES BY REINSPECTION.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM SHELVES ON THE PREP TABLES HAVE DETERIORATED AN ARE RUSTING. PAINT THE BOTTOM SURFACE ON THE PREP TABLES BY REINSPECTION.
Location: Kitchen (front)
Equipment: Prep table
- Food contact cleaning frequency
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: THE CAN OPENER AND BASE ARE HEAVILY SOILED. PLEASE CLEAN AFTER USE.
Location: Kitchen
Equipment: Can opener
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE THE LIGHT IN THE GLASS 2 DOOR COOLER IN THE BACK KITCHEN NEAR THE WALK IN COOLER.2. REPLACE LIGHTING IN THE HOOD AND THROUGHT OUT THE KITCHEN AREA.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE THE LIGHT IN THE GLASS 2 DOOR COOLER IN THE BACK KITCHEN NEAR THE WALK IN COOLER.2. REPLACE LIGHTING IN THE HOOD AND THROUGHT OUT THE KITCHEN AREA.
Location: Kitchen
- 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: HOOD IS HEAVILY SOILED ALSO CLEAN THE GREASE DEPOSITS FROM THE FIRE SUPPRESSION SYSTEM PLEASE HAVE HOOD SYSTEM PROFESSIONALLY CLEANED
Location: Kitchen (front)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: KITCHEN WALL IS NOT EASY CLEANABLE. PLEASE HAVE WALLS PAINTED IN THE KITCHEN AREA. ( BEHINE THE STOVE AND BEHIDE THE STEAM TABLE).
Location: Kitchen (front)
- 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: WALL OVER BY THE ANSUL SYSTEM IS HEAVILY SOILED. PLEASE CLEAN.
Location: Kitchen (front)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 2 BUCKETS OF FOOD WERE STORED ON THE FLOOR IN THE WALK IN COOLER.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE 3BAY SINK AND FAUCET.
Location: Bar
Equipment: 3-bay
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE SODA GUN AND HOLSTER ARE HEAVILY SOILED. KEEP SODA GUN AND HOLSTER CLEAN AND SANITIZED AT LEAST 24 HR2. CLEAN THE FOOD STORAGE CONTAINER OF RICE, FLOUR, SUGAR, ETC., STORED ON THE DRY STORE RACK.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Char-grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Flat grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Prep table
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHEILD FOR THE MISSING HOOD LIGHT
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED IN THE ICE.
Location: Bar
|
03/11/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED RICE STORED ON THE STEAM TABLE TEMPED AT 120 DEGREES. PLEASE MAINTAIN FOOD HELD ON THE STEAM TABLE AT 135 DEGREES.
Location: Kitchen
Equipment: Steam table
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. EMPLOYEE PUT THEIR FINGER IN THE RICE . DISCARD RICE2. EMPLOYEE USED HIS BARE HANDS TO PLATE CUT CARRETS AND CELERY. DISCARD USE TONG OR GLOVE WHEN HANDLING READY TO EAT FOOD.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM SHELVES ON THE PREP TABLE HAVE DETERIORED AN ARE RUSTING. PAINT THE BOTTOM SURFACE ON THE PREP TABLES BY REINSPECTION.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM SHELVES ON THE PREP TABLE HAVE DETERIORED AN ARE RUSTING. PAINT THE BOTTOM SURFACE ON THE PREP TABLES BY REINSPECTION.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM SHELVES ON THE PREP TABLE HAVE DETERIORED AN ARE RUSTING. PAINT THE BOTTOM SURFACE ON THE PREP TABLES BY REINSPECTION.
Location: Kitchen (front)
Equipment: Prep table
- Food contact cleaning frequency
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: THE CAN OPENER AND BASE ARE HEAVILY SOILED. PLEASE CLEAN AFTER USE.
Location: Kitchen
Equipment: Can opener
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE THE LIGHT IN THE GLASS 2 DOOR COOLER IN THE BACK KITCHEN NEAR THE WALK IN COOLER.2. REPLACE LIGHTING IN THE HOOD AND THROUGHT OUT THE KITCHEN AREA.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE THE LIGHT IN THE GLASS 2 DOOR COOLER IN THE BACK KITCHEN NEAR THE WALK IN COOLER.2. REPLACE LIGHTING IN THE HOOD AND THROUGHT OUT THE KITCHEN AREA.
Location: Kitchen
- 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: HOOD IS HEAVILY SOILED ALSO CLEAN THE GREASE DEPOSITS FROM THE FIRE SUPPRESSION SYSTEM PLEASE HAVE HOOD SYSTEM PROFESSIONALLY CLEANED
Location: Kitchen (front)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: KITCHEN WALL IS NOT EASY CLEANABLE. PLEASE HAVE WALLS PAINTED IN THE KITCHEN AREA. ( BEHINE THE STOVE AND BEHIDE THE STEAM TABLE).
Location: Kitchen (front)
- 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: WALL OVER BY THE ANSUL SYSTEM IS HEAVILY SOILED. PLEASE CLEAN.
Location: Kitchen (front)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 2 BUCKETS OF FOOD WERE STORED ON THE FLOOR IN THE WALK IN COOLER.
Location: Kitchen (back)
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE 3BAY SINK AND FAUCET.
Location: Bar
Equipment: 3-bay
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE SODA GUN AND HOLSTER ARE HEAVILY SOILED. KEEP SODA GUN AND HOLSTER CLEAN AND SANITIZED AT LEAST 24 HR2. CLEAN THE FOOD STORAGE CONTAINER OF RICE, FLOUR, SUGAR, ETC., STORED ON THE DRY STORE RACK.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Char-grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Flat grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE GRILLS,THE STOVE AND THE PREP TABLE THE EQUIPMENT IS STORED ON IS EXTREMELY SOILED. PLEASE CLEAN EVERY 24 HR.
Location: Cook line
Equipment: Prep table
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT SHEILD FOR THE MISSING HOOD LIGHT
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED IN THE ICE.
Location: Bar
|
03/04/2014 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED A COPY OF PEST CONTROL RECIEPT 10/16/13 OBSERVED A LARGE NUMBER OF FRUIT FLIES IN THE KITCHEN AREA. CONTACT PEST CONTROL AND PROVIDE DOCUMENTATION
Location: Kitchen
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOMS SHELVES ON ALL THE PREP TABLE HAVE DETERIORATED PLEASE RESURFACE ASAP.
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOMS SHELVES ON ALL THE PREP TABLE HAVE DETERIORATED PLEASE RESURFACE ASAP.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE CAN OPEN IS NOT BE CLEANED AFTER USE.
Location: Kitchen
Equipment: Can opener
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK STORAGE CONTAINER WERE NOT LABELED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- 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 VENT FANS ARE SOILED IN WALK IN COOLER.
Location: Walk-in cooler
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: THE WALL BEHIDE THE GRILL ON THE COOKS LINE IS NOT EASILY CLEANABLE. ALSO THE WALL NEAR THE STEAM TABLE. PLEASE RESURFACE WALLS
Location: Cook line
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: THE WALL BEHIDE THE GRILL ON THE COOKS LINE IS NOT EASILY CLEANABLE. ALSO THE WALL NEAR THE STEAM TABLE. PLEASE RESURFACE WALLS
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPIAR THE AREA WERE THE BASE BOARD IS DETERIORATING ALONG THE WALK IN COOLER AND FREEZER ENTRY WAY.2. REPAIR THE FLOOR WERE TILE IS MISSING IN THE FRONT AND BACK KITCHEN AREAS.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPIAR THE AREA WERE THE BASE BOARD IS DETERIORATING ALONG THE WALK IN COOLER AND FREEZER ENTRY WAY.2. REPAIR THE FLOOR WERE TILE IS MISSING IN THE FRONT AND BACK KITCHEN AREAS.
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: REMOVE FLOOR TILE IN BACK KITCHEN10/16/131.THE FLOOR WAS SOILED THROUGHTOUT THE KITCHEN AREA.2. WALL BEHIDE THE GRILL IS HEAVILY SOILED.3. CEILING TILE ARE DETERIORATING.
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: REMOVE FLOOR TILE IN BACK KITCHEN10/16/131.THE FLOOR WAS SOILED THROUGHTOUT THE KITCHEN AREA.2. WALL BEHIDE THE GRILL IS HEAVILY SOILED.3. CEILING TILE ARE DETERIORATING.
Location: Kitchen (back)
- 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: REMOVE FLOOR TILE IN BACK KITCHEN10/16/131.THE FLOOR WAS SOILED THROUGHTOUT THE KITCHEN AREA.2. WALL BEHIDE THE GRILL IS HEAVILY SOILED.3. CEILING TILE ARE DETERIORATING.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD WAS STORED ON THE FLOOR IN BOTH WALK IN COOLERS.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD WAS STORED ON THE FLOOR IN BOTH WALK IN COOLERS.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE TOP OF THE PIZZA OVEN HAS AN ACCUMULATION OF SMOKE RESIDUE. 2. CHAR GRILL IS SOILED.
Location: Cook line
Equipment: Pizza oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE TOP OF THE PIZZA OVEN HAS AN ACCUMULATION OF SMOKE RESIDUE. 2. CHAR GRILL IS SOILED.
Location: Cook line
Equipment: Char-grill
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: A KNIFE WAS STORED IN BETWEEN THE STEAM TABLE AND A PREP TABLE.
Location: Kitchen
Equipment: Steam table
|
10/16/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED A LARGE NUMBER OF FRUIT FLIES IN THE KITCHEN AREA. CONTACT PEST CONTROL AND PROVIDE DOCUMENTATION
Location: Kitchen
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOMS SHELVES ON ALL THE PREP TABLE HAVE DETERIORATED PLEASE RESURFACE ASAP.
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOMS SHELVES ON ALL THE PREP TABLE HAVE DETERIORATED PLEASE RESURFACE ASAP.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE CAN OPEN IS NOT BE CLEANED AFTER USE.
Location: Kitchen
Equipment: Can opener
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK STORAGE CONTAINER WERE NOT LABELED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- 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 VENT FANS ARE SOILED IN WALK IN COOLER.
Location: Walk-in cooler
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: THE WALL BEHIDE THE GRILL ON THE COOKS LINE IS NOT EASILY CLEANABLE. ALSO THE WALL NEAR THE STEAM TABLE. PLEASE RESURFACE WALLS
Location: Cook line
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: THE WALL BEHIDE THE GRILL ON THE COOKS LINE IS NOT EASILY CLEANABLE. ALSO THE WALL NEAR THE STEAM TABLE. PLEASE RESURFACE WALLS
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPIAR THE AREA WERE THE BASE BOARD IS DETERIORATING ALONG THE WALK IN COOLER AND FREEZER ENTRY WAY.2. REPAIR THE FLOOR WERE TILE IS MISSING IN THE FRONT AND BACK KITCHEN AREAS.
Location: Walk-in cooler
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPIAR THE AREA WERE THE BASE BOARD IS DETERIORATING ALONG THE WALK IN COOLER AND FREEZER ENTRY WAY.2. REPAIR THE FLOOR WERE TILE IS MISSING IN THE FRONT AND BACK KITCHEN AREAS.
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: 1.THE FLOOR WAS SOILED THROUGHTOUT THE KITCHEN AREA.2. WALL BEHIDE THE GRILL IS HEAVILY SOILED.3. CEILING TILE ARE DETERIORATING.
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: 1.THE FLOOR WAS SOILED THROUGHTOUT THE KITCHEN AREA.2. WALL BEHIDE THE GRILL IS HEAVILY SOILED.3. CEILING TILE ARE DETERIORATING.
Location: Kitchen (back)
- 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 WAS SOILED THROUGHTOUT THE KITCHEN AREA.2. WALL BEHIDE THE GRILL IS HEAVILY SOILED.3. CEILING TILE ARE DETERIORATING.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD WAS STORED ON THE FLOOR IN BOTH WALK IN COOLERS.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD WAS STORED ON THE FLOOR IN BOTH WALK IN COOLERS.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE TOP OF THE PIZZA OVEN HAS AN ACCUMULATION OF SMOKE RESIDUE. 2. CHAR GRILL IS SOILED.
Location: Cook line
Equipment: Pizza oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE TOP OF THE PIZZA OVEN HAS AN ACCUMULATION OF SMOKE RESIDUE. 2. CHAR GRILL IS SOILED.
Location: Cook line
Equipment: Char-grill
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: A KNIFE WAS STORED IN BETWEEN THE STEAM TABLE AND A PREP TABLE.
Location: Kitchen
Equipment: Steam table
|
10/09/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED A LARGE NUMBER OF FRUIT FLIES IN THE KITCHEN AREA.
Location: Kitchen
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOMS SHELVES ON ALL THE PREP TABLE HAVE DETERIORATED PLEASE RESURFACE ASAP.
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOMS SHELVES ON ALL THE PREP TABLE HAVE DETERIORATED PLEASE RESURFACE ASAP.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE CAN OPEN IS NOT BE CLEANED AFTER USE.
Location: Kitchen
Equipment: Can opener
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK STORAGE CONTAINER WERE NOT LABELED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- 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 VENT FANS ARE SOILED IN WALK IN COOLER.
Location: Walk-in cooler
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: THE WALL BEHIDE THE GRILL ON THE COOKS LINE IS NOT EASILY CLEANABLE. ALSO THE WALL NEAR THE STEAM TABLE. PLEASE RESURFACE WALLS
Location: Cook line
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: THE WALL BEHIDE THE GRILL ON THE COOKS LINE IS NOT EASILY CLEANABLE. ALSO THE WALL NEAR THE STEAM TABLE. PLEASE RESURFACE WALLS
Location: Kitchen (front)
- 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 WAS SOILED THROUGHTOUT THE KITCHEN AREA.2. WALL BEHIDE THE GRILL IS HEAVILY SOILED.3. CEILING TILE ARE DETERIORATING.
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: 1.THE FLOOR WAS SOILED THROUGHTOUT THE KITCHEN AREA.2. WALL BEHIDE THE GRILL IS HEAVILY SOILED.3. CEILING TILE ARE DETERIORATING.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD WAS STORED ON THE FLOOR IN BOTH WALK IN COOLERS.
Location: Kitchen
Equipment: Walk in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD WAS STORED ON THE FLOOR IN BOTH WALK IN COOLERS.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE TOP OF THE PIZZA OVEN HAS AN ACCUMULATION OF SMOKE RESIDUE. 2. CHAR GRILL IS SOILED.
Location: Cook line
Equipment: Pizza oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. THE TOP OF THE PIZZA OVEN HAS AN ACCUMULATION OF SMOKE RESIDUE. 2. CHAR GRILL IS SOILED.
Location: Cook line
Equipment: Char-grill
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: A KNIFE WAS STORED IN BETWEEN THE STEAM TABLE AND A PREP TABLE.
Location: Kitchen
Equipment: Steam table
|
09/30/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USED THEIR BARE HANDS TO PLATE READY TO EAT FOOD.``
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT 2. WALL BEHIND THE COOKING EQUIPMENT IS SOILED
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: 1. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT 2. WALL BEHIND THE COOKING EQUIPMENT IS SOILED
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL PREP TABLE BOTTOM SHELVES THROUGHOUT THE KITCHEN ARE SOILED. PLEASE CLEAN MORE FREQUENRTLY.
Location: Kitchen
Equipment: Prep table
- 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: ICE MACHINE KICK PLATE IS SOILED.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN STOVE, FLAT GRILL, AND CHAR GRILL MORE FREQUENTLY.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN STOVE, FLAT GRILL, AND CHAR GRILL MORE FREQUENTLY.
Location: Cook line
Equipment: Flat grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN STOVE, FLAT GRILL, AND CHAR GRILL MORE FREQUENTLY.
Location: Cook line
Equipment: Char-grill
|
06/11/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USED THEIR BARE HANDS TO PLATE READY TO EAT FOOD.``
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT 2. WALL BEHIND THE COOKING EQUIPMENT IS SOILED
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: 1. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT 2. WALL BEHIND THE COOKING EQUIPMENT IS SOILED
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL PREP TABLE BOTTOM SHELVES THROUGHOUT THE KITCHEN ARE SOILED. PLEASE CLEAN MORE FREQUENRTLY.
Location: Kitchen
Equipment: Prep table
- 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: ICE MACHINE KICK PLATE IS SOILED.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN STOVE, FLAT GRILL, AND CHAR GRILL MORE FREQUENTLY.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN STOVE, FLAT GRILL, AND CHAR GRILL MORE FREQUENTLY.
Location: Cook line
Equipment: Flat grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN STOVE, FLAT GRILL, AND CHAR GRILL MORE FREQUENTLY.
Location: Cook line
Equipment: Char-grill
|
06/04/2013 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE USED THEIR BARE HANDS TO PLATE READY TO EAT FOOD.``
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT 2. WALL BEHIND THE COOKING EQUIPMENT IS SOILED
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: 1. FLOOR HEAVILY SOILED UNDER COOKING EQUIPMENT 2. WALL BEHIND THE COOKING EQUIPMENT IS SOILED
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ALL PREP TABLE BOTTOM SHELVES THROUGHOUT THE KITCHEN ARE SOILED. PLEASE CLEAN MORE FREQUENRTLY.
Location: Kitchen
Equipment: Prep table
- 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: ICE MACHINE KICK PLATE IS SOILED.
Location: Kitchen
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN STOVE, FLAT GRILL, AND CHAR GRILL MORE FREQUENTLY.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN STOVE, FLAT GRILL, AND CHAR GRILL MORE FREQUENTLY.
Location: Cook line
Equipment: Flat grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN STOVE, FLAT GRILL, AND CHAR GRILL MORE FREQUENTLY.
Location: Cook line
Equipment: Char-grill
|
05/28/2013 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PREP TABLES ARE CHIPING AND HAVE FORMED RUST ON THEM. PLEASE RESURFACE THE PREP TABLES.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOP PORTION OF THE PIZZA OVEN IS ENCRUSTED WITH RESIDUE FROM FIRE OR SMOKE DAMAGE.
Location: Kitchen
Equipment: Pizza oven
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: CHICKEN THAWING UNDER 3 BAY SINK
Location: Three bay area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: THAW USING ONE OF THE ABOVE METHODS.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOTH THE WALK IN COOLER AND FREEZER WERE STUFFED BEYOND CAPACITY. PLEASE DON'T OVER STOCK FOOD STORAGE EQUIPMENT TO ENSURE EQUIPMENT IS WORKING PROPERLY AND TO PREVENT FOOD CONTAMINATION.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOTH THE WALK IN COOLER AND FREEZER WERE STUFFED BEYOND CAPACITY. PLEASE DON'T OVER STOCK FOOD STORAGE EQUIPMENT TO ENSURE EQUIPMENT IS WORKING PROPERLY AND TO PREVENT FOOD CONTAMINATION.
Location: Kitchen (back)
Equipment: Walk in freezer
- 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: SODA GUN WAS SOILED. PLEASE CLEAN THE SODA GUN MORE FREQUENTLY.
Location: Bar
Equipment: Soda gun & holster
|
02/08/2013 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PREP TABLES ARE CHIPING AND HAVE FORMED RUST ON THEM. PLEASE RESURFACE THE PREP TABLES.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOP PORTION OF THE PIZZA OVEN IS ENCRUSTED WITH RESIDUE FROM FIRE OR SMOKE DAMAGE.
Location: Kitchen
Equipment: Pizza oven
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: CHICKEN THAWING UNDER 3 BAY SINK
Location: Three bay area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: THAW USING ONE OF THE ABOVE METHODS.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOTH THE WALK IN COOLER AND FREEZER WERE STUFFED BEYOND CAPACITY. PLEASE DON'T OVER STOCK FOOD STORAGE EQUIPMENT TO ENSURE EQUIPMENT IS WORKING PROPERLY AND TO PREVENT FOOD CONTAMINATION.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOTH THE WALK IN COOLER AND FREEZER WERE STUFFED BEYOND CAPACITY. PLEASE DON'T OVER STOCK FOOD STORAGE EQUIPMENT TO ENSURE EQUIPMENT IS WORKING PROPERLY AND TO PREVENT FOOD CONTAMINATION.
Location: Kitchen (back)
Equipment: Walk in freezer
- 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: SODA GUN WAS SOILED. PLEASE CLEAN THE SODA GUN MORE FREQUENTLY.
Location: Bar
Equipment: Soda gun & holster
|
02/01/2013 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PREP TABLES ARE CHIPING AND HAVE FORMED RUST ON THEM. PLEASE RESURFACE THE PREP TABLES.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TOP PORTION OF THE PIZZA OVEN IS ENCRUSTED WITH RESIDUE FROM FIRE OR SMOKE DAMAGE.
Location: Kitchen
Equipment: Pizza oven
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: CHICKEN THAWING UNDER 3 BAY SINK
Location: Three bay area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: THAW USING ONE OF THE ABOVE METHODS.
Location: Kitchen
Equipment: 3-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOTH THE WALK IN COOLER AND FREEZER WERE STUFFED BEYOND CAPACITY. PLEASE DON'T OVER STOCK FOOD STORAGE EQUIPMENT TO ENSURE EQUIPMENT IS WORKING PROPERLY AND TO PREVENT FOOD CONTAMINATION.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOTH THE WALK IN COOLER AND FREEZER WERE STUFFED BEYOND CAPACITY. PLEASE DON'T OVER STOCK FOOD STORAGE EQUIPMENT TO ENSURE EQUIPMENT IS WORKING PROPERLY AND TO PREVENT FOOD CONTAMINATION.
Location: Kitchen (back)
Equipment: Walk in freezer
- 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: SODA GUN WAS SOILED. PLEASE CLEAN THE SODA GUN MORE FREQUENTLY.
Location: Bar
Equipment: Soda gun & holster
|
01/31/2013 | Routine |
| No violation noted during this evaluation. | 01/15/2013 | Non-Illness Complaint |
- 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: Flies flying around everywhere due to open door..
Location: Dining room
- 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: Flies flying around everywhere due to open door..
Location: Kitchen
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove foiled. Clean and sanitize Then spray paint with aluminum colored paint.
Location: Kitchen (front)
Equipment: Prep table
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove foiled. Clean and sanitize Then spray paint with aluminum colored paint.
Location: Kitchen (back)
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Egg storage
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitze equipment when contamination occurs Side surfaces of the cooking equipment was heavily soiled
Location: Cook line
Equipment: Char-grill
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitze equipment when contamination occurs Side surfaces of the cooking equipment was heavily soiled
Location: Cook line
Equipment: Flat grill
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitze equipment when contamination occurs Side surfaces of the cooking equipment was heavily soiled
Location: Cook line
Equipment: Stove
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood lights
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Provide a screen door or keep door closed .
Location: Bar
- 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. Wall behind the grill is soiled.2. Floor under cooking equipment soiled with grease and debris.3. Floor near grease trap soiled.
Location: Kitchen (front)
- 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. Wall behind the grill is soiled.2. Floor under cooking equipment soiled with grease and debris.3. Floor near grease trap soiled.
Location: Kitchen (front)
- 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. Wall behind the grill is soiled.2. Floor under cooking equipment soiled with grease and debris.3. Floor near grease trap soiled.
Location: Three bay area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Food on the floor in the walk in
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the sides of the deep frier.2. Clean the prep table that the cooking is stored on.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the sides of the deep frier.2. Clean the prep table that the cooking is stored on.
Location: Cook line
Equipment: Prep table
|
10/19/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flies flying around everywhere due to open door..
Location: Dining room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flies flying around everywhere due to open door..
Location: Kitchen
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove foiled. Clean and sanitize Then spray paint with aluminum colored paint.
Location: Kitchen (front)
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove foiled. Clean and sanitize Then spray paint with aluminum colored paint.
Location: Kitchen (back)
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Egg storage
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitze equipment when contamination occurs Side surfaces of the cooking equipment was heavily soiled
Location: Cook line
Equipment: Char-grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitze equipment when contamination occurs Side surfaces of the cooking equipment was heavily soiled
Location: Cook line
Equipment: Flat grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitze equipment when contamination occurs Side surfaces of the cooking equipment was heavily soiled
Location: Cook line
Equipment: Stove
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood lights
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Provide a screen door or keep door closed .
Location: Bar
- 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. Wall behind the grill is soiled.2. Floor under cooking equipment soiled with grease and debris.3. Floor near grease trap soiled.
Location: Kitchen (front)
- 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. Wall behind the grill is soiled.2. Floor under cooking equipment soiled with grease and debris.3. Floor near grease trap soiled.
Location: Kitchen (front)
- 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. Wall behind the grill is soiled.2. Floor under cooking equipment soiled with grease and debris.3. Floor near grease trap soiled.
Location: Three bay area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Food on the floor in the walk in
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the sides of the deep frier.2. Clean the prep table that the cooking is stored on.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the sides of the deep frier.2. Clean the prep table that the cooking is stored on.
Location: Cook line
Equipment: Prep table
|
10/04/2012 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove foiled. Clean and sanitize Then spray paint with aluminum colored paint
Location: Kitchen (front)
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove foiled. Clean and sanitize Then spray paint with aluminum colored paint
Location: Kitchen (back)
Equipment: Prep table
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Egg storage
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitze equipment when contamination occurs
Location: Cook line
Equipment: Char-grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitze equipment when contamination occurs
Location: Cook line
Equipment: Flat grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitze equipment when contamination occurs
Location: Cook line
Equipment: Stove
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood lights
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: 1. Wall behind the grill is soiled.2. Floor under cooking equipment soiled with grease and debris.3. Floor near grease trap soiled.
Location: Kitchen (front)
- 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. Wall behind the grill is soiled.2. Floor under cooking equipment soiled with grease and debris.3. Floor near grease trap soiled.
Location: Kitchen (front)
- 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. Wall behind the grill is soiled.2. Floor under cooking equipment soiled with grease and debris.3. Floor near grease trap soiled.
Location: Three bay area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Food on the floor in the walk in
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the sides of the deep frier.2. Clean the prep table that the cooking is stored on.
Location: Cook line
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the sides of the deep frier.2. Clean the prep table that the cooking is stored on.
Location: Cook line
Equipment: Prep table
|
09/21/2012 | Routine |
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee touched fried mushroom with his bare hands.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove soiled foil.
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove soiled foil.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove ice then clean and sanitize.
Location: Kitchen
Equipment: Ice machine
- Food contact cleaning frequency (corrected)
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: Can opener and potatoe slicer were soiled. Clean and sanitizer after every use.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
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: Can opener and potatoe slicer were soiled. Clean and sanitizer after every use.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Hood lights were out.2. Ceiling lights were out. Replace lighting were needed.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Hood lights were out.2. Ceiling lights were out. Replace lighting were needed.
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: 1. Floor under cooking equipment 2. Wall behind cooking equipment.
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: 1. Floor under cooking equipment 2. Wall behind cooking equipment.
Location: Cook line
- 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: Clean and sanitize metal rack in the reach in on the cooks line.
Location: Cook line
Equipment: Reach in cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide correct testing strips for chemical sanitizer.
Location: Kitchen
|
06/01/2012 | Recheck |
- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Employee touched fried mushroom with his bare hands.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove soiled foil.
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Remove soiled foil.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove ice then clean and sanitize.
Location: Kitchen
Equipment: Ice machine
- Food contact cleaning frequency
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: Can opener and potatoe slicer were soiled. Clean and sanitizer after every use.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency
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: Can opener and potatoe slicer were soiled. Clean and sanitizer after every use.
Location: Kitchen
Equipment: Slicer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Hood lights were out.2. Ceiling lights were out. Replace lighting were needed.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Hood lights were out.2. Ceiling lights were out. Replace lighting were needed.
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: 1. Floor under cooking equipment 2. Wall behind cooking equipment.
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: 1. Floor under cooking equipment 2. Wall behind cooking equipment.
Location: Cook line
- 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: Clean and sanitize metal rack in the reach in on the cooks line.
Location: Cook line
Equipment: Reach in cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide correct testing strips for chemical sanitizer.
Location: Kitchen
|
05/21/2012 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: RE SURFACE RUSTED METAL PREP TABLE BOTTOM.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE DOOR AND INTERIOR KICK PLATE WERE MOLDY. PLEASE CLEAN AND SANITIZE.2. SODA GUN SOILED. PLEASE CLEAN AND SANITIZE EVERY 24 HR
Location: Kitchen
Equipment: Ice machine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE DOOR AND INTERIOR KICK PLATE WERE MOLDY. PLEASE CLEAN AND SANITIZE.2. SODA GUN SOILED. PLEASE CLEAN AND SANITIZE EVERY 24 HR
Location: Bar
Equipment: Soda gun & holster
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANITIZER BUCKET WAS TOO STRONG.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE MISSING AND DAMAGED CEILING TILE.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD STORED ON THE FLOOR.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD STORED ON THE FLOOR.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PREP TABLE UNDERNETH THE GRILLS WAS HEAVILY SOILED WITH GREASE AND DEBRIS 2. WALL MOUNTED METAL SHELVES NEAR COOK LINE WERE SOILED WITH AN ACCUMULATION OF GREASE.3. METAL SHELVE IN BACK KITCHEN WERE DRY FOOD ARE STORED WAS SOILED
Location: Cook line
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PREP TABLE UNDERNETH THE GRILLS WAS HEAVILY SOILED WITH GREASE AND DEBRIS 2. WALL MOUNTED METAL SHELVES NEAR COOK LINE WERE SOILED WITH AN ACCUMULATION OF GREASE.3. METAL SHELVE IN BACK KITCHEN WERE DRY FOOD ARE STORED WAS SOILED
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PREP TABLE UNDERNETH THE GRILLS WAS HEAVILY SOILED WITH GREASE AND DEBRIS 2. WALL MOUNTED METAL SHELVES NEAR COOK LINE WERE SOILED WITH AN ACCUMULATION OF GREASE.3. METAL SHELVE IN BACK KITCHEN WERE DRY FOOD ARE STORED WAS SOILED
Location: Kitchen (back)
Equipment: Metal shelving
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen (back)
|
01/19/2012 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: RE SURFACE RUSTED METAL PREP TABLE BOTTOM.
Location: Kitchen (back)
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE DOOR AND INTERIOR KICK PLATE WERE MOLDY. PLEASE CLEAN AND SANITIZE.2. SODA GUN SOILED. PLEASE CLEAN AND SANITIZE EVERY 24 HR
Location: Kitchen
Equipment: Ice machine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE DOOR AND INTERIOR KICK PLATE WERE MOLDY. PLEASE CLEAN AND SANITIZE.2. SODA GUN SOILED. PLEASE CLEAN AND SANITIZE EVERY 24 HR
Location: Bar
Equipment: Soda gun & holster
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANITIZER BUCKET WAS TOO STRONG.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE MISSING AND DAMAGED CEILING TILE.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD STORED ON THE FLOOR.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD STORED ON THE FLOOR.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PREP TABLE UNDERNETH THE GRILLS WAS HEAVILY SOILED WITH GREASE AND DEBRIS 2. WALL MOUNTED METAL SHELVES NEAR COOK LINE WERE SOILED WITH AN ACCUMULATION OF GREASE.3. METAL SHELVE IN BACK KITCHEN WERE DRY FOOD ARE STORED WAS SOILED
Location: Cook line
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PREP TABLE UNDERNETH THE GRILLS WAS HEAVILY SOILED WITH GREASE AND DEBRIS 2. WALL MOUNTED METAL SHELVES NEAR COOK LINE WERE SOILED WITH AN ACCUMULATION OF GREASE.3. METAL SHELVE IN BACK KITCHEN WERE DRY FOOD ARE STORED WAS SOILED
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PREP TABLE UNDERNETH THE GRILLS WAS HEAVILY SOILED WITH GREASE AND DEBRIS 2. WALL MOUNTED METAL SHELVES NEAR COOK LINE WERE SOILED WITH AN ACCUMULATION OF GREASE.3. METAL SHELVE IN BACK KITCHEN WERE DRY FOOD ARE STORED WAS SOILED
Location: Kitchen (back)
Equipment: Metal shelving
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen (back)
|
01/09/2012 | 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: HAVE REPAIRED AND DO NOT USE UNTIL SMALL COLD TOP IS WORKING PROPERLY
Location: Kitchen
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: MICE DROPPING OBSERVED ON THE PREP TABLE NEAR THE SLICER AND ON THE DRY STORAGE SHEVLES NEAR THE WALK IN FREEZER. PLEASE DISCARD DRY STORAGE FOODS AFFECTED THEN CLEAN AND SANITIZE THESE AREA. CALL A PROFESSIONAL EXTERMINATOR ASAP. ONGOING
Location: Kitchen
- 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: MICE DROPPING OBSERVED ON THE PREP TABLE NEAR THE SLICER AND ON THE DRY STORAGE SHEVLES NEAR THE WALK IN FREEZER. PLEASE DISCARD DRY STORAGE FOODS AFFECTED THEN CLEAN AND SANITIZE THESE AREA. CALL A PROFESSIONAL EXTERMINATOR ASAP. ONGOING
Location: Kitchen
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: BOTTOM SURFACE OF THE PREP TABLES HAS RUST ON THEM. RE SURFACE
Location: Kitchen
Equipment: Prep table
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: BOTTOM SURFACE OF THE PREP TABLES HAS RUST ON THEM. RE SURFACE
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
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.
Location: Kitchen
Equipment: Pizza make table
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WALL UNDER 3 BAY SINK IS DAMAGED. PLEASE REPAIR
Location: Kitchen (back)
- 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. BACK WALL BEHIND THE COOKING EQUIPMENT IS SOILED.2. FLOOR AROUND COOK LINE AREA IS HEAVILY SOILED WITH GREASE AND FOOFD DEBRIS.CLEAN AND SANITIZE MORE FREQUENTLY.
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: 1. BACK WALL BEHIND THE COOKING EQUIPMENT IS SOILED.2. FLOOR AROUND COOK LINE AREA IS HEAVILY SOILED WITH GREASE AND FOOFD DEBRIS.CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. LARGE BAG OF ONIONS STORED ON THE FLOOR NEAR THE WALK IN COOLER.2. BUCKETS OF FOOD STORED ON THE FLOOR IN THE WALK IN.STORE FOOD 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. LARGE BAG OF ONIONS STORED ON THE FLOOR NEAR THE WALK IN COOLER.2. BUCKETS OF FOOD STORED ON THE FLOOR IN THE WALK IN.STORE FOOD 6 INCHES ABOVE THE FLOOR.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: PREP TABLE WERE THE COOK EQUIPMENT IS STORED IS HEAVILY SOILED WITH GREASE AND FOOD DEBRIS.
Location: Cook line
Equipment: Prep table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Char-grill
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Conveyer oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
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11/28/2011 | Recheck |
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