- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BOTTLES OF SPRAY CLEANERS BY 3-BAY SINK. LABEL ALL BOTTLES WITH COMMON NAME OF CLEANING PRODUCTS. MANAGER LABELED BOTTLES. CORRECTED ON SITE
Location: Kitchen
|
05/19/2014 | Routine |
- Date marking (corrected on site)
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: Container of cooked ground beef stored in the walk in cooler without a date.
Location: Walk-in cooler
- 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: Toilet tank lid in the womens restroom is constructed out of cardboard and aluminum foil. Replace lid with one made from a corrosion-resistant, nonabsorbant, and smooth material.
Location: Restroom
Equipment: -
|
11/06/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS (3) IN THE BASEMENT OBSERVED UNRESTRAINED. SECURE TANKS WITH BUNGEE CORD PROVIDED.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF BLEACH OBSERVED UNLABELED ON THE BACK PREP TABLE. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Prep area
- 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: NO DATES OBSERVED ON CONTAINERS OF COOKED BEEF TONGUE AND COOKED GROUND BEEF. PROPERLY MARK FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: COOKED CHICKEN IN THE WALK-IN COOLER OBSERVED WITH A DATE OF 4/24. DISCARD EXPIRED FOOD PRODUCTS.
Location: Walk-in cooler
- 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: FRONT WINDOWS OBSERVED OPEN. KEEP WINDOWS CLOSED OR INSTALL SCREENS TO PREVENT PEST ENTRY.
Location: Dining room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SEVERAL WET WIPING TOWELS OBSERVED AT THE FRONT SERVICE COUNTER AND ON THE BACK AREA PREP TABLE. STORE WET WIPING TOWELS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SEVERAL WET WIPING TOWELS OBSERVED AT THE FRONT SERVICE COUNTER AND ON THE BACK AREA PREP TABLE. STORE WET WIPING TOWELS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Prep area
- 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: NO THERMOMETER OBSERVED INSIDE THE REACH-IN COOLER BEHIND THE FRONT SERVICE COUNTER. PROVIDE.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET ON THE WALK-IN COOLER DOOR OBSERVED PEELING. SECURE/REPAIR.
Location: Walk-in cooler
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: MONSTER ENERY DRINK CAN OBSERVED INSIDE THE ICE MACHINE. ICE USED AS AN EXTERIOR COOLANT SHALL NOT BE USED FOR CONSUMPTION.
Location: Prep 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: (1) CONTAINER OF RAW BEEF TONGUE OBSERVED UNCOVERED IN THE WALK-IN COOLER. PROVIDE LID, COVER WITH FOOD WRAP, ETC.(2) CASES OF SODA SYRUP OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BASEMENT. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: 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: (1) CONTAINER OF RAW BEEF TONGUE OBSERVED UNCOVERED IN THE WALK-IN COOLER. PROVIDE LID, COVER WITH FOOD WRAP, ETC.(2) CASES OF SODA SYRUP OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BASEMENT. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Basement
- 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: EXCESSIVE SLIME BUILD-UP OBSERVED IN THE NOZZLES AND DIFFUSERS OF THE SODA MACHINE. THOROUGHLY CLEAN AND SANITIZE.
Location: Service counter
Equipment: Soda machine
|
05/09/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS (3) IN THE BASEMENT OBSERVED UNRESTRAINED. SECURE TANKS WITH BUNGEE CORD PROVIDED.
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE OF BLEACH OBSERVED UNLABELED ON THE BACK PREP TABLE. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Prep area
- 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: NO DATES OBSERVED ON CONTAINERS OF COOKED BEEF TONGUE AND COOKED GROUND BEEF. PROPERLY MARK FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: COOKED CHICKEN IN THE WALK-IN COOLER OBSERVED WITH A DATE OF 4/24. DISCARD EXPIRED FOOD PRODUCTS.
Location: Walk-in cooler
- 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: FRONT WINDOWS OBSERVED OPEN. KEEP WINDOWS CLOSED OR INSTALL SCREENS TO PREVENT PEST ENTRY.
Location: Dining room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SEVERAL WET WIPING TOWELS OBSERVED AT THE FRONT SERVICE COUNTER AND ON THE BACK AREA PREP TABLE. STORE WET WIPING TOWELS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Service counter
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SEVERAL WET WIPING TOWELS OBSERVED AT THE FRONT SERVICE COUNTER AND ON THE BACK AREA PREP TABLE. STORE WET WIPING TOWELS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Prep area
- 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: NO THERMOMETER OBSERVED INSIDE THE REACH-IN COOLER BEHIND THE FRONT SERVICE COUNTER. PROVIDE.
Location: Service counter
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GASKET ON THE WALK-IN COOLER DOOR OBSERVED PEELING. SECURE/REPAIR.
Location: Walk-in cooler
- Ice reuse (corrected on site)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: MONSTER ENERY DRINK CAN OBSERVED INSIDE THE ICE MACHINE. ICE USED AS AN EXTERIOR COOLANT SHALL NOT BE USED FOR CONSUMPTION.
Location: Prep 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: (1) CONTAINER OF RAW BEEF TONGUE OBSERVED UNCOVERED IN THE WALK-IN COOLER. PROVIDE LID, COVER WITH FOOD WRAP, ETC.(2) CASES OF SODA SYRUP OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BASEMENT. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: 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: (1) CONTAINER OF RAW BEEF TONGUE OBSERVED UNCOVERED IN THE WALK-IN COOLER. PROVIDE LID, COVER WITH FOOD WRAP, ETC.(2) CASES OF SODA SYRUP OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BASEMENT. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Basement
- 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: EXCESSIVE SLIME BUILD-UP OBSERVED IN THE NOZZLES AND DIFFUSERS OF THE SODA MACHINE. THOROUGHLY CLEAN AND SANITIZE.
Location: Service counter
Equipment: Soda machine
|
05/02/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS (2) IN THE BASEMENT OBSERVED UNRESTRAINED. SECURE TANKS TO A PERMANENT STRUCTURE BY MEANS OF A CHAIN, BUNGEE CORD, ETC.
- 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: SLICED WHITE CHEESE IN THE COLD TOP OF THE FRONT SERVICE COUNTER COOLER MEASURED 47 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Service counter
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLES (3) OF VARIOUS CHEMICALS OBSERVED ON THE RACK ABOVE THE MOP SINK WITH NO LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Three bay area
- 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: EMPLOYEE OBSERVED REMOVING PLASTIC GLOVES, WORKING ON THE FRONT COOK LINE, THEN PUTTING ON NEW GLOVES TO PREP RAW MEAT WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
- 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: UNCOVERED DRINK CUPS (2) OBSERVED ON THE DRY GOODS SHELVING AND ON THE BACK AREA PREP TABLE. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: NO DATES OBSERVED ON COOKED CHICKEN, BEEF, AND PORK IN THE WALK-IN COOLER. PROVIDE DISCARD DATES (MAXIMUM 7 DAYS).
Location: Walk-in cooler
- 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: EMPLOYEE OBSERVED DUMPING DRINK IN THE BACK AREA HAND SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISPOSE OF LIQUID WASTES IN THE MOP SINK AS NECESSARY.
- 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: CHLORINE SANITIZER SOLUTION IN THE THREE-COMPARTMENT SINK AND IN THE BUCKET AT THE FRONT COOK LINE MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CHANGE SANITIZER SOLUTION EVERY 2-3 HOURS AS NECESSARY. NOTE: 1 CAPFUL OF BLEACH + 1 GALLON OF WATER = 50-100 PPM CHLORINE SANITIZER.
Location: Three bay area
- 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: CHLORINE SANITIZER SOLUTION IN THE THREE-COMPARTMENT SINK AND IN THE BUCKET AT THE FRONT COOK LINE MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CHANGE SANITIZER SOLUTION EVERY 2-3 HOURS AS NECESSARY. NOTE: 1 CAPFUL OF BLEACH + 1 GALLON OF WATER = 50-100 PPM CHLORINE SANITIZER.
Location: Cook line
- Minimize contact (Non-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: PLASTIC CUPS OBSERVED BEING USED AS SCOOPS FOR BULK INGREDIENTS (GROUND BEEF SPICE, RICE, SOYA). PROVIDE APPROVED SCOOPS WITH HANDLES TO DISPENSE PRODUCTS.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE AND KEYS OBSERVED STORED ON THE DRY GOODS SHELVING IN THE BACK PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) PERSONAL FOOD (COFFEE, CREAMER, OATS) OBSERVED STORED IN THE LEDGE OF THE EXHAUST HOOD SYSTEM IN THE BACK PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Prep area
- 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: WET MOP OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOP TO DRIP DRY BETWEEN USES.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWEL OBSERVED STORED ON THE FRONT SERVICE COUNTER AREA. STORE WET WIPING TOWELS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Service counter
- 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: NO THERMOMETER OBSERVED INSIDE THE COLD TOP REACH-IN COOLER AT THE FRONT SERVICE COUNTER. PROVIDE.
Location: Service counter
Equipment: Cold top
- Unapproved non-food contact (corrected)
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: CARDBOARD OBSERVED USED TO LINE DRY GOODS SHELVING. REMOVE.
Location: Prep area
Equipment: Wire shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) NO STOPPERS OBSERVED FOR THE THREE-COMPARTMENT SINK BASINS. PROVIDE (3).(2) LEFT DOOR GASKET OF THE 2-DOOR UPRIGHT COOLER IN THE BACK PREP AREA OBSERVED SEVERELY TORN. REPLACE.
Location: Three bay area
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) NO STOPPERS OBSERVED FOR THE THREE-COMPARTMENT SINK BASINS. PROVIDE (3).(2) LEFT DOOR GASKET OF THE 2-DOOR UPRIGHT COOLER IN THE BACK PREP AREA OBSERVED SEVERELY TORN. REPLACE.
Location: Prep area
Equipment: Upright cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SPRAY HOSE FOR THE THREE-COMPARTMENT SINK FAUCET OBSERVED LOOSE AND UNATTACHED FROM THE WALL. SECURE/SEAL SPRAY HOSE.
Location: Three bay area
Equipment: 3-bay
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: METAL PAN CONTAINING INDIVIDUAL PORTION CUPS OF SOUR CREAM AND SALSA OBSERVED STORED INSIDE THE ICE BIN OF THE SODA MACHINE. REMOVE PAN AND DISCONTINUE PRACTICE TO PREVENT CONTAMINATION OF DRINK ICE.
Location: Service counter
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COLD WATER HANDLE ON THE THREE-COMPARTMENT SINK FAUCET OBSERVED LEAKING. REPAIR.
Location: Three bay area
Equipment: 3-bay
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE WOMEN'S RESTROOM. PROVIDE.
Location: Womens restroom
- 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: WRONG SANITIZER TEST KIT PURCHASED (QUAT). PROVIDE CHLORINE SANITIZER TEST KIT.
- 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: SEVERE CRACKS OBSERVED IN THE LIDS FOR THE BULK HOT PEPPERS AND RICE CONTAINERS. REPLACE.
Location: Prep area
|
12/05/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS (2) IN THE BASEMENT OBSERVED UNRESTRAINED. SECURE TANKS TO A PERMANENT STRUCTURE BY MEANS OF A CHAIN, BUNGEE CORD, ETC.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED WHITE CHEESE IN THE COLD TOP OF THE FRONT SERVICE COUNTER COOLER MEASURED 47 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.
Location: Service counter
Equipment: Cold top
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLES (3) OF VARIOUS CHEMICALS OBSERVED ON THE RACK ABOVE THE MOP SINK WITH NO LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Three bay area
- 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: EMPLOYEE OBSERVED REMOVING PLASTIC GLOVES, WORKING ON THE FRONT COOK LINE, THEN PUTTING ON NEW GLOVES TO PREP RAW MEAT WITHOUT FIRST WASHING HIS HANDS. FOOD HANDLERS MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND PRIOR TO DONNING GLOVES.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED DRINK CUPS (2) OBSERVED ON THE DRY GOODS SHELVING AND ON THE BACK AREA PREP TABLE. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: NO DATES OBSERVED ON COOKED CHICKEN, BEEF, AND PORK IN THE WALK-IN COOLER. PROVIDE DISCARD DATES (MAXIMUM 7 DAYS).
Location: Walk-in cooler
- 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: EMPLOYEE OBSERVED DUMPING DRINK IN THE BACK AREA HAND SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY. DISPOSE OF LIQUID WASTES IN THE MOP SINK AS NECESSARY.
- 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: CHLORINE SANITIZER SOLUTION IN THE THREE-COMPARTMENT SINK AND IN THE BUCKET AT THE FRONT COOK LINE MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CHANGE SANITIZER SOLUTION EVERY 2-3 HOURS AS NECESSARY. NOTE: 1 CAPFUL OF BLEACH + 1 GALLON OF WATER = 50-100 PPM CHLORINE SANITIZER.
Location: Three bay area
- 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: CHLORINE SANITIZER SOLUTION IN THE THREE-COMPARTMENT SINK AND IN THE BUCKET AT THE FRONT COOK LINE MEASURED LESS THAN 10 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CHANGE SANITIZER SOLUTION EVERY 2-3 HOURS AS NECESSARY. NOTE: 1 CAPFUL OF BLEACH + 1 GALLON OF WATER = 50-100 PPM CHLORINE SANITIZER.
Location: Cook line
- Minimize contact (Non-Critical)
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: PLASTIC CUPS OBSERVED BEING USED AS SCOOPS FOR BULK INGREDIENTS (GROUND BEEF SPICE, RICE, SOYA). PROVIDE APPROVED SCOOPS WITH HANDLES TO DISPENSE PRODUCTS.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE AND KEYS OBSERVED STORED ON THE DRY GOODS SHELVING IN THE BACK PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) PERSONAL FOOD (COFFEE, CREAMER, OATS) OBSERVED STORED IN THE LEDGE OF THE EXHAUST HOOD SYSTEM IN THE BACK PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Prep area
- Drying mop(s) (corrected on site)
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: WET MOP OBSERVED STORED INSIDE THE MOP SINK. HANG WET MOP TO DRIP DRY BETWEEN USES.
Location: Prep area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWEL OBSERVED STORED ON THE FRONT SERVICE COUNTER AREA. STORE WET WIPING TOWELS INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Service counter
- 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: NO THERMOMETER OBSERVED INSIDE THE COLD TOP REACH-IN COOLER AT THE FRONT SERVICE COUNTER. PROVIDE.
Location: Service counter
Equipment: Cold top
- 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: CARDBOARD OBSERVED USED TO LINE DRY GOODS SHELVING. REMOVE.
Location: Prep area
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) NO STOPPERS OBSERVED FOR THE THREE-COMPARTMENT SINK BASINS. PROVIDE (3).(2) LEFT DOOR GASKET OF THE 2-DOOR UPRIGHT COOLER IN THE BACK PREP AREA OBSERVED SEVERELY TORN. REPLACE.
Location: Three bay area
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) NO STOPPERS OBSERVED FOR THE THREE-COMPARTMENT SINK BASINS. PROVIDE (3).(2) LEFT DOOR GASKET OF THE 2-DOOR UPRIGHT COOLER IN THE BACK PREP AREA OBSERVED SEVERELY TORN. REPLACE.
Location: Prep area
Equipment: Upright cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SPRAY HOSE FOR THE THREE-COMPARTMENT SINK FAUCET OBSERVED LOOSE AND UNATTACHED FROM THE WALL. SECURE/SEAL SPRAY HOSE.
Location: Three bay area
Equipment: 3-bay
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: METAL PAN CONTAINING INDIVIDUAL PORTION CUPS OF SOUR CREAM AND SALSA OBSERVED STORED INSIDE THE ICE BIN OF THE SODA MACHINE. REMOVE PAN AND DISCONTINUE PRACTICE TO PREVENT CONTAMINATION OF DRINK ICE.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COLD WATER HANDLE ON THE THREE-COMPARTMENT SINK FAUCET OBSERVED LEAKING. REPAIR.
Location: Three bay area
Equipment: 3-bay
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE WOMEN'S RESTROOM. PROVIDE.
Location: Womens restroom
- 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: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
- 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: SEVERE CRACKS OBSERVED IN THE LIDS FOR THE BULK HOT PEPPERS AND RICE CONTAINERS. REPLACE.
Location: Prep area
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11/28/2012 | Routine |
- 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.
Location: Cook line
Equipment: Prep Top Cooler
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04/21/2012 | Routine |
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