- 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: Warmer holding biscuit gravy egg mix (2) at 117.2 deg F, (1) BBQ Rib Sandwich at 113.4 deg F, (1) Angus cheese burger at 114.5 deg F, and (2) philly cheese steak sandwiches at 111.2 deg F. All disposed of at time of inspection. Hold at 135 deg F or above.Note: On follow up inspection 5-7-2014 Hot foods - egg/biscuit gravy/cheese mix at 132.5 deg F and foil wrapped sandwiches at 132.5 deg F. Hold all hot foods at 135 deg F or above.
- 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: Mini Monster energy cooler at 54.6 deg F. Repair to hold at 41 deg F or below. 1/2 box of hot dogs at 52.4 deg F 1 box of sausage/egg/cheese tornados at 55.2 deg F (2 1/2 packs) 1 box southwest chicken tornados at 52.0 deg F (2 packs) 1 large pack of American cheese at 52.9 deg F 1 pack shredded cheese at 54.4 deg F 1 pan egg/suasage/gravy/cheese mix at 55.9 deg F All disposed of at time of inspection.Note: Not using refrigerator at time of inspection
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean corners in 3 bay sink where soiled.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean hand sink.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Note: no longer using mini cooler in back kitchen. Remove unused equipment from facility.
- 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. Clean ceiling by air duct in back kitchen.2. Clean back wall at entrance to walk in cooler.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer for mini Monster Energy refrigerator.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket loose/worn on walk in cooler entrance door. Replace.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure 3 bay sink to wall with silicone caulk.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for hand sink.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for hand sink.
|
05/14/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Warmer holding biscuit gravy egg mix (2) at 117.2 deg F, (1) BBQ Rib Sandwich at 113.4 deg F, (1) Angus cheese burger at 114.5 deg F, and (2) philly cheese steak sandwiches at 111.2 deg F. All disposed of at time of inspection. Hold at 135 deg F or above.Note: On follow up inspection 5-7-2014 Hot foods - egg/biscuit gravy/cheese mix at 132.5 deg F and foil wrapped sandwiches at 132.5 deg F. Hold all hot foods at 135 deg F or above.
- 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: Mini Monster energy cooler at 54.6 deg F. Repair to hold at 41 deg F or below. 1/2 box of hot dogs at 52.4 deg F 1 box of sausage/egg/cheese tornados at 55.2 deg F (2 1/2 packs) 1 box southwest chicken tornados at 52.0 deg F (2 packs) 1 large pack of American cheese at 52.9 deg F 1 pack shredded cheese at 54.4 deg F 1 pan egg/suasage/gravy/cheese mix at 55.9 deg F All disposed of at time of inspection.Note: Not using refrigerator at time of inspection
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean corners in 3 bay sink where soiled.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean hand sink.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Note: no longer using mini cooler in back kitchen. Remove unused equipment from facility.
- 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. Clean ceiling by air duct in back kitchen.2. Clean back wall at entrance to walk in cooler.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer for mini Monster Energy refrigerator.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket loose/worn on walk in cooler entrance door. Replace.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure 3 bay sink to wall with silicone caulk.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for hand sink.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for hand sink.
|
05/07/2014 | Recheck |
- 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: Warmer holding biscuit gravy egg mix (2) at 117.2 deg F, (1) BBQ Rib Sandwich at 113.4 deg F, (1) Angus cheese burger at 114.5 deg F, and (2) philly cheese steak sandwiches at 111.2 deg F. All disposed of at time of inspection. Hold at 135 deg F or above.
- 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: Mini Monster energy cooler at 54.6 deg F. Repair to hold at 41 deg F or below. 1/2 box of hot dogs at 52.4 deg F 1 box of sausage/egg/cheese tornados at 55.2 deg F (2 1/2 packs) 1 box southwest chicken tornados at 52.0 deg F (2 packs) 1 large pack of American cheese at 52.9 deg F 1 pack shredded cheese at 54.4 deg F 1 pan egg/suasage/gravy/cheese mix at 55.9 deg F All disposed of at time of inspection.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean corners in 3 bay sink where soiled.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean 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. Clean ceiling by air duct in back kitchen.2. Clean back wall at entrance to walk in cooler.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer for mini Monster Energy refrigerator.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket loose/worn on walk in cooler entrance door. Replace.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure 3 bay sink to wall with silicone caulk.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for hand sink.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for hand sink.
|
05/06/2014 | Recheck |
- 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: Warmer holding biscuit gravy egg mix (2) at 117.2 deg F, (1) BBQ Rib Sandwich at 113.4 deg F, (1) Angus cheese burger at 114.5 deg F, and (2) philly cheese steak sandwiches at 111.2 deg F. All disposed of at time of inspection. Hold at 135 deg F or above.
- 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: Mini Monster energy cooler at 54.6 deg F. Repair to hold at 41 deg F or below. 1/2 box of hot dogs at 52.4 deg F 1 box of sausage/egg/cheese tornados at 55.2 deg F (2 1/2 packs) 1 box southwest chicken tornados at 52.0 deg F (2 packs) 1 large pack of American cheese at 52.9 deg F 1 pack shredded cheese at 54.4 deg F 1 pan egg/suasage/gravy/cheese mix at 55.9 deg F All disposed of at time of inspection.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean corners in 3 bay sink where soiled.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean 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. Clean ceiling by air duct in back kitchen.2. Clean back wall at entrance to walk in cooler.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer for mini Monster Energy refrigerator.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket loose/worn on walk in cooler entrance door. Replace.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure 3 bay sink to wall with silicone caulk.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for hand sink.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for hand sink.
|
04/29/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Warmer holding biscuit gravy egg mix (2) at 117.2 deg F, (1) BBQ Rib Sandwich at 113.4 deg F, (1) Angus cheese burger at 114.5 deg F, and (2) philly cheese steak sandwiches at 111.2 deg F. All disposed of at time of inspection. Hold at 135 deg F or above.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean corners in 3 bay sink where soiled.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean 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. Clean ceiling by air duct in back kitchen.2. Clean back wall at entrance to walk in cooler.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer for mini Monster Energy refrigerator.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket loose/worn on walk in cooler entrance door. Replace.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure 3 bay sink to wall with silicone caulk.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap for hand sink.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels for hand sink.
|
04/22/2014 | Routine |
- 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: BBQ chicken sandwich in warming box at 126.5 deg F. Must hold at 135 deg F or above. Must transport from Lafayette and 56 th street store at 135 deg F or above.Note: on follow up inspection 9-23-2013 sandwiches in hot box at 125 deg F. Reheat to 165 deg F and hold at 135 deg F or above.Note: on follow up inspection 9-30-2013 Hot case holding hamburger at 133 deg F and biscuit gravy mix at 123 deg F. Repair to hold hot foods at 135 deg F or above.
- 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: Mini cooler in kitchen is at 46 deg F. Repair to hold at 41 deg F or below.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Date mark open cheese in mini cooler in kitchen with 7 day disposal date.
- 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: Items in hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Replace stained ceiling tiles in sales area.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in walk in cooler. 2. Clean floor below 3 bay sink.3. Soda spill on wall across from soda boxes. Please clean.4. Clean the wall behind the oven.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a clearly visible thermometer for mini refrigerator in kitchen.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer going onto food boxes. remove ice4 and repair. Do not store food below ice. 2. Ice build up in stand white freezer. Thaw for easier cleaning.
- 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: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire shelves in walk in cooler where soiled.
- 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 pepsi unit soda caps.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guard missing in walk in cooler. Provide.
- 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 3 bay sink. Repair.
- 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 bleach test strips to be able to set up sanitizer correctly.
- 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: Wood tray and card board box and plastic tray covered with foil. Remove foil. Clean as needed. Do not use wood trays or card board boxes.
|
10/07/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BBQ chicken sandwich in warming box at 126.5 deg F. Must hold at 135 deg F or above. Must transport from Lafayette and 56 th street store at 135 deg F or above.Note: on follow up inspection 9-23-2013 sandwiches in hot box at 125 deg F. Reheat to 165 deg F and hold at 135 deg F or above.Note: on follow up inspection 9-30-2013 Hot case holding hamburger at 133 deg F and biscuit gravy mix at 123 deg F. Repair to hold hot foods at 135 deg F or above.
- 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: Mini cooler in kitchen is at 46 deg F. Repair to hold at 41 deg F or below.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Date mark open cheese in mini cooler in kitchen with 7 day disposal date.
- 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: Items in hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Replace stained ceiling tiles in sales area.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in walk in cooler. 2. Clean floor below 3 bay sink.3. Soda spill on wall across from soda boxes. Please clean.4. Clean the wall behind the oven.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a clearly visible thermometer for mini refrigerator in kitchen.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer going onto food boxes. remove ice4 and repair. Do not store food below ice. 2. Ice build up in stand white freezer. Thaw for easier cleaning.
- 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: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire shelves in walk in cooler where soiled.
- 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 pepsi unit soda caps.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guard missing in walk in cooler. Provide.
- 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 3 bay sink. Repair.
- 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 bleach test strips to be able to set up sanitizer correctly.
- 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: Wood tray and card board box and plastic tray covered with foil. Remove foil. Clean as needed. Do not use wood trays or card board boxes.
|
09/30/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BBQ chicken sandwich in warming box at 126.5 deg F. Must hold at 135 deg F or above. Must transport from Lafayette and 56 th street store at 135 deg F or above.Note: on follow up inspection 9-23-2013 sandwiches in hot box at 125 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
- 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: Mini cooler in kitchen is at 46 deg F. Repair to hold at 41 deg F or below.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Date mark open cheese in mini cooler in kitchen with 7 day disposal date.
- 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: Items in hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Replace stained ceiling tiles in sales area.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in walk in cooler. 2. Clean floor below 3 bay sink.3. Soda spill on wall across from soda boxes. Please clean.4. Clean the wall behind the oven.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a clearly visible thermometer for mini refrigerator in kitchen.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer going onto food boxes. remove ice4 and repair. Do not store food below ice. 2. Ice build up in stand white freezer. Thaw for easier cleaning.
- 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: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire shelves in walk in cooler where soiled.
- 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 pepsi unit soda caps.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guard missing in walk in cooler. Provide.
- 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 3 bay sink. Repair.
- 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 bleach test strips to be able to set up sanitizer correctly.
- 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: Wood tray and card board box and plastic tray covered with foil. Remove foil. Clean as needed. Do not use wood trays or card board boxes.
|
09/23/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BBQ chicken sandwich in warming box at 126.5 deg F. Must hold at 135 deg F or above. Must transport from Lafayette and 56 th street store at 135 deg F or above.
- 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: Mini cooler in kitchen is at 46 deg F. Repair to hold at 41 deg F or below.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Date mark open cheese in mini cooler in kitchen with 7 day disposal date.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Items in hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Replace stained ceiling tiles in sales area.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in walk in cooler. 2. Clean floor below 3 bay sink.3. Soda spill on wall across from soda boxes. Please clean.4. Clean the wall behind the oven.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a clearly visible thermometer for mini refrigerator in kitchen.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer going onto food boxes. remove ice4 and repair. Do not store food below ice. 2. Ice build up in stand white freezer. Thaw for easier cleaning.
- 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: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire shelves in walk in cooler where soiled.
- 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 pepsi unit soda caps.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guard missing in walk in cooler. Provide.
- 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 3 bay sink. Repair.
- 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 bleach test strips to be able to set up sanitizer correctly.
- 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: Wood tray and card board box and plastic tray covered with foil. Remove foil. Clean as needed. Do not use wood trays or card board boxes.
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09/19/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: BBQ chicken sandwich in warming box at 126.5 deg F. Must hold at 135 deg F or above. Must transport from Lafayette and 56 th street store at 135 deg F or above.
- 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: Mini cooler in kitchen is at 46 deg F. Repair to hold at 41 deg F or below.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Date mark open cheese in mini cooler in kitchen with 7 day disposal date.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Items in hand sink. Remove. Do not place anything in or on hand sinks. CORRECTED
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Replace stained ceiling tiles in sales area.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor in walk in cooler. 2. Clean floor below 3 bay sink.3. Soda spill on wall across from soda boxes. Please clean.4. Clean the wall behind the oven.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a clearly visible thermometer for mini refrigerator in kitchen.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer going onto food boxes. remove ice4 and repair. Do not store food below ice. 2. Ice build up in stand white freezer. Thaw for easier cleaning.
- 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: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire shelves in walk in cooler where soiled.
- 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 pepsi unit soda caps.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guard missing in walk in cooler. Provide.
- 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 3 bay sink. Repair.
- 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 bleach test strips to be able to set up sanitizer correctly.
- 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: Wood tray and card board box and plastic tray covered with foil. Remove foil. Clean as needed. Do not use wood trays or card board boxes.
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09/12/2013 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall in back kitchen across from soda syrup.
Location: Kitchen (back)
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02/13/2013 | Routine |
- 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: Hot case holding food at 114 deg F. Hot dogs on roller at 109 deg F. Hold all hot foods at 135 deg F or above. Dispose of foods after 1 hour if not sold. Foods already out for 3 hours.
Location: Sales floor
Equipment: Steam table
- 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 to sanitize dishes. Provide bleach to sanitize dishes (facility has test strips for bleach). Make sure bleach is unscented.
Location: Kitchen
Equipment: 3-bay
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: No dish soap. Provide dish soap to wash dishes. (dawn, palmolive, etc)
Location: Kitchen
Equipment: 3-bay
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to check food temperatures.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace stained ceiling tiles and repair roof leak if needed.
Location: Sales floor
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall across from soda syrup.
Location: Kitchen
|
02/13/2013 | Pre-Licensing Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Hot case holding food at 114 deg F. Hot dogs on roller at 109 deg F. Hold all hot foods at 135 deg F or above. Dispose of foods after 1 hour if not sold. Foods already out for 3 hours.
Location: Sales floor
Equipment: Steam table
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No sanitizer to sanitize dishes. Provide bleach to sanitize dishes (facility has test strips for bleach). Make sure bleach is unscented.
Location: Kitchen
Equipment: 3-bay
- Warewashing No detergent (corrected on site)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: No dish soap. Provide dish soap to wash dishes. (dawn, palmolive, etc)
Location: Kitchen
Equipment: 3-bay
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to check food temperatures.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace stained ceiling tiles and repair roof leak if needed.
Location: Sales floor
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall across from soda syrup.
Location: Kitchen
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02/05/2013 | Pre-Licensing |
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