- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Wearing gloves for several tasks. Change gloves as needed.
- 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: No hand washing. Wash hands at approved times. Always wash hands before putting on gloves. Note: on follow up inspection 9-4-0214 employee removed gloves and placed new gloves on hands without washing hands. Always wash hands before putting on gloves. Use gloves as a utensil to handle ready to eat foods only.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Store in approved strength sanitizer solution.
- Slacking (corrected)
Slacked potentially hazardous food not maintained frozen or below 41degrees F.
Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
Comments: Slacking frys and tater tots at room temperature. Discontinue. Slack in refrigeration.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two lights out in exhaust hood. Provide. CORRECTED2. Foil lining handle of fry basket. Remove. Replace if broken. CORRECTED3. Water pooling in 2 door cooler in back. Remove water and repair.4. Light guard hanging back kitchen. Repair.5. Incoming water line leak on walk in cooler compressor. Repair.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Back hand sink is loose from the wall. Secure with silicone caulk. 2. Front hand sink loose in counter, Secure.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at left faucet of 3 bay sink. Repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Cardboard lining table by fry warmer. Remove.2. Foil lining handle of fry basket. Remove. Replace if broken.
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09/16/2014 | Recheck |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Wearing gloves for several tasks. Change gloves as needed.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing. Wash hands at approved times. Always wash hands before putting on gloves. Note: on follow up inspection 9-4-0214 employee removed gloves and placed new gloves on hands without washing hands. Always wash hands before putting on gloves. Use gloves as a utensil to handle ready to eat foods only.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Store in approved strength sanitizer solution.
- Slacking (corrected)
Slacked potentially hazardous food not maintained frozen or below 41degrees F.
Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
Comments: Slacking frys and tater tots at room temperature. Discontinue. Slack in refrigeration.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two lights out in exhaust hood. Provide. CORRECTED2. Foil lining handle of fry basket. Remove. Replace if broken. CORRECTED3. Water pooling in 2 door cooler in back. Remove water and repair.4. Light guard hanging back kitchen. Repair.5. Incoming water line leak on walk in cooler compressor. Repair.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two lights out in exhaust hood. Provide. CORRECTED2. Foil lining handle of fry basket. Remove. Replace if broken. CORRECTED3. Water pooling in 2 door cooler in back. Remove water and repair.4. Light guard hanging back kitchen. Repair.5. Incoming water line leak on walk in cooler compressor. Repair.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Back hand sink is loose from the wall. Secure with silicone caulk. 2. Front hand sink loose in counter, Secure.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at left faucet of 3 bay sink. Repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Cardboard lining table by fry warmer. Remove.2. Foil lining handle of fry basket. Remove. Replace if broken.
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09/04/2014 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Wearing gloves for several tasks. Change gloves as needed.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing. Wash hands at approved times. Always wash hands before putting on gloves.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Store in approved strength sanitizer solution.
- Slacking
Slacked potentially hazardous food not maintained frozen or below 41degrees F.
Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
Comments: Slacking frys and tater tots at room temperature. Discontinue. Slack in refrigeration.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two lights out in exhaust hood. Provide. 2. Foil lining handle of fry basket. Remove. Replace if broken.3. Water pooling in 2 door cooler in back. Remove water and repair.4. Light guard hanging back kitchen. Repair.5. Incoming water line leak on walk in cooler compressor. Repair.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Back hand sink is loose from the wall. Secure with silicone caulk. 2. Front hand sink loose in counter, Secure.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at left faucet of 3 bay sink. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Cardboard lining table by fry warmer. Remove.2. Foil lining handle of fry basket. Remove. Replace if broken.
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08/28/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Pooled eggs at 63.5 deg F. Hold at 41 deg F or below. (Ultrapastuerized product so not disposing - product indicates temperature should be 33-40 deg F)
Location: Kitchen (front)
- 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: Drink with no lid or straw on ice machine. Provide lid and straw and store in approved area.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Items blocking/on back kitchen hand sink. Discontinue. Do not place anything in or on hand sinks. CORRECTED
Location: Kitchen (back)
Equipment: Hand sink
- 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: Three bay sink set up to wash- sanitize- rinse dishes. Discontinue. Always set up to wash- rinse- sanitize dishes.
Location: Kitchen (back)
Equipment: 3-bay
- 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: No reading at back kitchen in place sanitizer. Maintain at 200 ppm
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: Mop in mop water. Store to air dry.
Location: Kitchen (back)
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Nesting foods in walk in cooler. Discontinue.
Location: Walk-in cooler
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03/04/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Pooled eggs at 63.5 deg F. Hold at 41 deg F or below. (Ultrapastuerized product so not disposing - product indicates temperature should be 33-40 deg F)
Location: Kitchen (front)
- Eating, drinking, smoking
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: Drink with no lid or straw on ice machine. Provide lid and straw and store in approved area.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Items blocking/on back kitchen hand sink. Discontinue. Do not place anything in or on hand sinks. CORRECTED
Location: Kitchen (back)
Equipment: Hand sink
- 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: Three bay sink set up to wash- sanitize- rinse dishes. Discontinue. Always set up to wash- rinse- sanitize dishes.
Location: Kitchen (back)
Equipment: 3-bay
- 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: No reading at back kitchen in place sanitizer. Maintain at 200 ppm
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: Mop in mop water. Store to air dry.
Location: Kitchen (back)
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Nesting foods in walk in cooler. Discontinue.
Location: Walk-in cooler
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02/24/2014 | Routine |
| No violation noted during this evaluation. | 08/27/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Coleslaw in pre-portioned cups in cooler at 45.5 deg F. Hold at 41 deg F or below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: Not washing hands before putting on gloves. Always wash hands before putting on gloves. Note: more than one employee. Corrected with one employee.
|
02/15/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Coleslaw in pre-portioned cups in cooler at 45.5 deg F. Hold at 41 deg F or below.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Always wash hands before putting on gloves. Note: more than one employee. Corrected with one employee.
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02/08/2013 | Routine |
- 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: In place sanitizer bucket on front hand sink. Remove. Do not store anything in or on hand sinks.
Location: Kitchen (front)
- 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: No sanitizer reading in front counter in place sanitizer solution. Change out to maintain quat at 200 ppm.
Location: Kitchen (front)
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface or replace cutting boards.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from compressor in walk in cooler onto food. Repair. Do not store food below drip.2. Water pooling in 2 door true reach in cooler. Remove standing water and repair, CORRECTED
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from compressor in walk in cooler onto food. Repair. Do not store food below drip.2. Water pooling in 2 door true reach in cooler. Remove standing water and repair, CORRECTED
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
08/28/2012 | Recheck |
- Hand sink improper usage
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: In place sanitizer bucket on front hand sink. Remove. Do not store anything in or on hand sinks.
Location: Kitchen (front)
- 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: No sanitizer reading in front counter in place sanitizer solution. Change out to maintain quat at 200 ppm.
Location: Kitchen (front)
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface or replace cutting boards.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from compressor in walk in cooler onto food. Repair. Do not store food below drip.2. Water pooling in 2 door true reach in cooler. Remove standing water and repair,
Location: Kitchen
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from compressor in walk in cooler onto food. Repair. Do not store food below drip.2. Water pooling in 2 door true reach in cooler. Remove standing water and repair,
Location: Kitchen
Equipment: Reach in cooler (2 door)
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08/21/2012 | Routine |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean cutting board in back.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: wet cloth on counter. Store in sanitizer solution. CORRECTED
Location: Kitchen (back)
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02/17/2012 | Routine |
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