| No violation noted during this evaluation. | 05/21/2014 | Routine |
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
10/23/2013 | Routine |
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
|
06/10/2013 | Routine |
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE AND OTHER PERSONAL ITEMS LAYING ON PREP TABLE IN PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Prep area
|
02/07/2013 | 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: SOUR CREAM TESTING AT 45 DEGREES FAHRENHEIT. MAINTAIN AT 41 DEGREES FAHRENHEIT. DO NOT FILL CONTAINERS FULL, FILL THEM HALF WAY. KEEP LID DOWN WHEN COLD-TOP NOT IN USE.
Location: Cook line
Equipment: Cold top
|
11/07/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SOUR CREAM TESTING AT 45 DEGREES FAHRENHEIT. MAINTAIN AT 41 DEGREES FAHRENHEIT. DO NOT FILL CONTAINERS FULL, FILL THEM HALF WAY. KEEP LID DOWN WHEN COLD-TOP NOT IN USE.
Location: Cook line
Equipment: Cold top
|
10/29/2012 | Routine |
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MAINTAIN TOWELS AT HAND SINK IN KITCHEN.
Location: Kitchen
Equipment: Hand sink
|
07/11/2012 | Routine |
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: PAINT OR SEAL WOOD BOX HOLDING PLASTIC WRAP.
Location: Kitchen (back)
Equipment: Prep table
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL 3-BAY SINK TO WALL.
Location: Kitchen
Equipment: 3-bay
|
03/14/2012 | 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: SOUR CREAM AND CHEESE TESTING BETWEEN 50.3 AND 52.1 IN COLD-TOP COOLER ON MAKE LINE. CONTAINERS EXTREMEMLY FULL OF FOOD ITEM. COLD-TOP LID WAS OPEN FOR 2 HOURS DURING LUNCH RUSH. THERMOMETER INSIDE COOLER READS AT 40.0 DEGREES FAHRENHEIT. PROVIDED A FEW OPTIONS FOR SOLVING THE ISSUE.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. CLEAN AND SANITIZED CUTTING BOARDS ARE STORED BEHIND THE FAUCET AT 2-BAY SINK, STORE IN LOCATION AWAY FROM SPLASHES AND SPILLS. 2. ICE SCOOP AT MAIN ICE MACHINE SHALL BE STORED IN A SECONDARY CONTAINER.
- 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 THERMOMETER INSIDE TRUE REFRIGERATOR.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK IN BAR.
|
12/13/2011 | 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: SOUR CREAM AND CHEESE TESTING BETWEEN 50.3 AND 52.1 IN COLD-TOP COOLER ON MAKE LINE. CONTAINERS EXTREMEMLY FULL OF FOOD ITEM. COLD-TOP LID WAS OPEN FOR 2 HOURS DURING LUNCH RUSH. THERMOMETER INSIDE COOLER READS AT 40.0 DEGREES FAHRENHEIT. PROVIDED A FEW OPTIONS FOR SOLVING THE ISSUE.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. CLEAN AND SANITIZED CUTTING BOARDS ARE STORED BEHIND THE FAUCET AT 2-BAY SINK, STORE IN LOCATION AWAY FROM SPLASHES AND SPILLS. 2. ICE SCOOP AT MAIN ICE MACHINE SHALL BE STORED IN A SECONDARY CONTAINER.
- 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 THERMOMETER INSIDE TRUE REFRIGERATOR.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: PROVIDE SOAP AT HAND SINK IN BAR.
|
12/06/2011 | Routine |
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