Landing, 2501 S HIGH SCHOOL RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Landing
Type: Restaurant
Address: 2501 S HIGH SCHOOL RD, Indianapolis, IN 46241
County: Marion
License #: 40155
Smoking: Smoke Free
Total inspections: 28
Last inspection: 10/14/2014
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Inspection findings

Inspection Date

Type
  • 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: 1, Pan of cooked peppers and cooked chicken at room temperature at 105.4 deg F. Disposed of at time of inspection. Hold all hot foods at 135 deg F or above. 2. Cooked brussel sprouts on top of steam table with no temperature control at 104 deg F. Disposed of at time of inspection. Hold all hot foods at 135 deg F or above. 3. Other hot foods pulled out and placed on working steam well to heat. Must reheat to 165 deg F in 2 hours and then mainatin at 135 deg F or above. Rest of steam well broken so foods are at room temperature. Repair steam well and discontinue holding hot foods at room temperature.
  • 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: 1. Prep top cooler over filled on top and cheese at 44.5 deg F. Make sure to hold all foods at 41 deg F or below.
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Chicken wrapped in plastic wrap in cooler on cooks line from 10-3-2014 at 63.3 deg F. Disposed of at time of inspection.2. Ribs pulled from tilt skillet around 3:00 pm in 2 pans at room temperature covered in foil at 86.6 deg F. Discontinue. Placed on sheet pan and moved to walk in cooler. Make aure ribs reach 70 deg F by 5:00 pm or dispose of ribs. MAKE SURE ALL FOODS ARE COOLED TO 70 DEG F IN 2 HOURS OR DISPOSE OF FOODS. THEN COOL FROM 70 DEG F TO 41 DEG F OR BELOW IN ADDITIONAL 4 HOURS OR DISPOSE OF FOODS. IF COOLING GOES FROM ONE SHIFT TO ANOTHER MAKE SURE ALL STAFF KNOWS WHEN FOOD STARTED COOLING AND TIMES LEFT FOR FOOD TO REACH PROPER TEMPERATURES.
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: Foods to be discarded from salad bar during the day (disposal set for 2:30 pm per SOP of facility) pulled to walk in cooler. Cottage cheese at 50.7 deg F and pasta salad at 52.3 deg F other foods have temperatures between 50-54 deg F. Disposed of at time of inspection: cottage cheese, shredded cheese, luncheon meat, pasta salad, potato salad, chooped boiled eggs. Discontinue.
  • 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: Unlabeled chemical bottle in dish room. Label all chemical bottles with content.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Chemical bottle stored on rack with juice mixes. Do not store chemical where it can spray the pour spouts from the bottles. CORRECTED
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: No reading at in place sanitizer on cooks line. No chemical in dispenser. Make sure to maintain quat at 200 ppm. CORRECTED
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Dish machine is reaching 111.1 deg F, 111 deg F and 111 deg F at plate level. Repair to sanitize at 160 deg F at plate level.Set up three bay sink to wash - rinse- sanitize and air dry dishes until dish machine is repaired.
  • 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: 3 bags of provolone cheese not date marked and one bag of American cheese date marked for 9-30-2014 (8 days ago). disposed of at time of inspection. Date mark all ready to eat potentially hazardous foods and dispose of in 7 days.
  • 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: Purse and jacket on prep table by prep top cooler. Discontinue. Store in approved areas. CORRECTED
  • 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 heavily soiled water in mop bucket. Discontinue. Air dry clean mops. Change water frequently enough to be able to clean floors.
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Kitchen trash cans are soiled. Please clean.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: cove molding missing around clean dishes by buffet. Provide.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles out over clean dishes by buffet. Pipe burst. Pipe repaired. Clean and sanitize all dishes. Provide ceiling tiles. 2. Broken floor tiles in dish room. Replace.
  • 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 below and around equipment at the bar.2. Clean floor-wall junctions in the kitchen.3. Clean dish room floor, pooling water below 3 bay sink. Clean. 4. Clean floor-wall junctions at the bar. 5. Clean floor below tables in server area. 6. Clean floor drain below prep table in server area. 7. Floor in produce walk in cooler is soiled around coke crates and below shelving. Clean.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Cloth towel with chemical spray bottle at bar. Discontinue. If using spray bottle must use paper towels.2. wet cloth towel on counter in server area. Please store in approved strength sanitizer solution. 3. Wet cloth towel on counter by catsup in dinning area. Please 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: Bag of fries slacking on top of small reach in cooler at end of cooks line. Discontinue. Slack fries in refrigeration.
  • 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: 1. Thermometer in prep top cooler is broken (reading 70 deg F) dispose of thermometer and provide accurate thermometer.2. Keg cooler is missing thermometer. Provide clearly visible thermometer. 3. Thermometer missing in mini true cooler on prep line. Provide clearly visible thermometer. CORRECTED4. No visible thermometer in 2 door victory cheese cooler. Provide clearly visible thermometer.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling inside prep top cooler. Remove standing water and repair, Note: repeat violation. CORRECTED2. One light out in front exhaust hood. Provide. CORRECTED3. Five lights out in back exhaust hood. Provide. CORRECTED4. Door gasket loose on ice machine. Repair. CORRECTED5. STeam well not working. Repair. Note: parts ordered.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling inside prep top cooler. Remove standing water and repair, Note: repeat violation. CORRECTED2. One light out in front exhaust hood. Provide. CORRECTED3. Five lights out in back exhaust hood. Provide. CORRECTED4. Door gasket loose on ice machine. Repair. CORRECTED5. STeam well not working. Repair. Note: parts ordered.
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Clean all cabinets below buffet area. 2. Both ice machine kick plates are soiled. Please clean.3. Inside lid of ice mnachine is soiled. Please clean.
  • 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 server/room service area. Provide.
  • 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. Foil over stove and salamander. Remove and clean equipment as needed. 2. Box of gloves soaked through in dish area on dish machine. Dispose of box of soiled gloves.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Knives stored between prep table and prep top cooler. Discontinue. Store on cleaned and sanitized surface.,
 10/14/2014Recheck
  • 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: 1, Pan of cooked peppers and cooked chicken at room temperature at 105.4 deg F. Disposed of at time of inspection. Hold all hot foods at 135 deg F or above. 2. Cooked brussel sprouts on top of steam table with no temperature control at 104 deg F. Disposed of at time of inspection. Hold all hot foods at 135 deg F or above. 3. Other hot foods pulled out and placed on working steam well to heat. Must reheat to 165 deg F in 2 hours and then mainatin at 135 deg F or above. Rest of steam well broken so foods are at room temperature. Repair steam well and discontinue holding hot foods at room temperature.
  • 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: 1. Prep top cooler over filled on top and cheese at 44.5 deg F. Make sure to hold all foods at 41 deg F or below.
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 1. Chicken wrapped in plastic wrap in cooler on cooks line from 10-3-2014 at 63.3 deg F. Disposed of at time of inspection.2. Ribs pulled from tilt skillet around 3:00 pm in 2 pans at room temperature covered in foil at 86.6 deg F. Discontinue. Placed on sheet pan and moved to walk in cooler. Make aure ribs reach 70 deg F by 5:00 pm or dispose of ribs. MAKE SURE ALL FOODS ARE COOLED TO 70 DEG F IN 2 HOURS OR DISPOSE OF FOODS. THEN COOL FROM 70 DEG F TO 41 DEG F OR BELOW IN ADDITIONAL 4 HOURS OR DISPOSE OF FOODS. IF COOLING GOES FROM ONE SHIFT TO ANOTHER MAKE SURE ALL STAFF KNOWS WHEN FOOD STARTED COOLING AND TIMES LEFT FOR FOOD TO REACH PROPER TEMPERATURES.
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: Foods to be discarded from salad bar during the day (disposal set for 2:30 pm per SOP of facility) pulled to walk in cooler. Cottage cheese at 50.7 deg F and pasta salad at 52.3 deg F other foods have temperatures between 50-54 deg F. Disposed of at time of inspection: cottage cheese, shredded cheese, luncheon meat, pasta salad, potato salad, chooped boiled eggs. Discontinue.
  • 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: Unlabeled chemical bottle in dish room. Label all chemical bottles with content.
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Chemical bottle stored on rack with juice mixes. Do not store chemical where it can spray the pour spouts from the bottles. CORRECTED
  • Sanitizer criteria (corrected on site)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: No reading at in place sanitizer on cooks line. No chemical in dispenser. Make sure to maintain quat at 200 ppm. CORRECTED
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Dish machine is reaching 111.1 deg F, 111 deg F and 111 deg F at plate level. Repair to sanitize at 160 deg F at plate level.Set up three bay sink to wash - rinse- sanitize and air dry dishes until dish machine is repaired.
  • 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: 3 bags of provolone cheese not date marked and one bag of American cheese date marked for 9-30-2014 (8 days ago). disposed of at time of inspection. Date mark all ready to eat potentially hazardous foods and dispose of in 7 days.
  • 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: Purse and jacket on prep table by prep top cooler. Discontinue. Store in approved areas. CORRECTED
  • 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 heavily soiled water in mop bucket. Discontinue. Air dry clean mops. Change water frequently enough to be able to clean floors.
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Kitchen trash cans are soiled. Please clean.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: cove molding missing around clean dishes by buffet. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles out over clean dishes by buffet. Pipe burst. Pipe repaired. Clean and sanitize all dishes. Provide ceiling tiles. 2. Broken floor tiles in dish room. Replace.
  • 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 below and around equipment at the bar.2. Clean floor-wall junctions in the kitchen.3. Clean dish room floor, pooling water below 3 bay sink. Clean. 4. Clean floor-wall junctions at the bar. 5. Clean floor below tables in server area. 6. Clean floor drain below prep table in server area. 7. Floor in produce walk in cooler is soiled around coke crates and below shelving. Clean.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Cloth towel with chemical spray bottle at bar. Discontinue. If using spray bottle must use paper towels.2. wet cloth towel on counter in server area. Please store in approved strength sanitizer solution. 3. Wet cloth towel on counter by catsup in dinning area. Please 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: Bag of fries slacking on top of small reach in cooler at end of cooks line. Discontinue. Slack fries in refrigeration.
  • 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: 1. Thermometer in prep top cooler is broken (reading 70 deg F) dispose of thermometer and provide accurate thermometer.2. Keg cooler is missing thermometer. Provide clearly visible thermometer. 3. Thermometer missing in mini true cooler on prep line. Provide clearly visible thermometer. CORRECTED4. No visible thermometer in 2 door victory cheese cooler. Provide clearly visible thermometer.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling inside prep top cooler. Remove standing water and repair, Note: repeat violation.2. One light out in front exhaust hood. Provide.3. Five lights out in back exhaust hood. Provide. 4. Door gasket loose on ice machine. Repair.
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Clean all cabinets below buffet area. 2. Both ice machine kick plates are soiled. Please clean.3. Inside lid of ice mnachine is soiled. Please clean.
  • 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 server/room service area. 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: 1. Foil over stove and salamander. Remove and clean equipment as needed. 2. Box of gloves soaked through in dish area on dish machine. Dispose of box of soiled gloves.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Knives stored between prep table and prep top cooler. Discontinue. Store on cleaned and sanitized surface.,
 10/07/2014Routine
  • 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: Unlabeled chemical bottle at bar. Label.
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Chemicals and soiled cloth towels stored with food/ drinks at bar. Remove.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Chemicals and soiled cloth towels stored with food/ drinks at bar. Clean drink caps.
  • 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 in server area and in Starbucks.
  • Wiping cloths / no other purpose (corrected)
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Drying pitcher on cloth towel at starbucks. Discontinue.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Door gasket loose on ice machine. Repair.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean outside/ doors of dessert and server coolers. 2. Clean side of dish machine at bar.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Dawn dish soap by prep sinks. Remove. Wash hands at hand sinks only.
 04/11/2014Recheck
  • 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: Unlabeled chemical bottle at bar. Label.
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Chemicals and soiled cloth towels stored with food/ drinks at bar. Remove.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Chemicals and soiled cloth towels stored with food/ drinks at bar. Clean drink caps.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in server area and in Starbucks.
  • Wiping cloths / no other purpose
    Wiping cloth(s) used improperly.
    Correction: Cloths used for wiping food spills shall be used for no other purpose.
    Comments: Drying pitcher on cloth towel at starbucks. Discontinue.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Door gasket loose on ice machine. Repair.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean outside/ doors of dessert and server coolers. 2. Clean side of dish machine at bar.
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Dawn dish soap by prep sinks. Remove. Wash hands at hand sinks only.
 04/04/2014Routine
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide no smoking within 8 ft of entrance signs at all entrances per state law.Note: provide signage and move ash trays/cigarette containers 8 feet from doors.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Make sure to use utensil with ready to eat foods (toast at service station)
  • 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: Using utensils (tongs, spoons) at pasta bar. Do not use gloves as there is no hand sink for hand washing before putting on gloves. Continue using other utensils.
  • 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: 1. Drink without lid and straw by 3 bay sink. Provide lids and straws.2. Employee food at 3 bay sink. Discontinue. Eat in approved areas.
  • 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: Not date marking cheese. Date mark all ready to eat potentially hazardous foods.
  • 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: Sanitizer not reading in bucket at starbucks.Maintain spray or in place bucket at 200ppm. Check frequently with test strips.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of forks on the floor in the stock room. Store 6 inches off the floor.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Wall tiles missing between three bay sink and hand sink. Repair to smooth, non absorbent or easily cleanable surface.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walk in cooler and walk in produce cooler fan guards are soiled. Clean
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in kitchen. Store in approved strength sanitizer solution.
  • 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.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Wrap apples to protect from contamination at starbucks or buffet.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Suffles used as scoop. Use scoops with handle. CORRECTED2. Do not store utensils in standing water or sanitizer water. Clean on dry clean cloth between orders and wash-rinse-sanitize and air dry every 4 hours while in use.
 12/04/2013Recheck
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide no smoking within 8 ft of entrance signs at all entrances per state law.Note: provide signage and move ash trays/cigarette containers 8 feet from doors.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Make sure to use utensil with ready to eat foods (toast at service station)
  • 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: Using utensils (tongs, spoons) at pasta bar. Do not use gloves as there is no hand sink for hand washing before putting on gloves. Continue using other utensils.
  • 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: 1. Drink without lid and straw by 3 bay sink. Provide lids and straws.2. Employee food at 3 bay sink. Discontinue. Eat in approved areas.
  • 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: Not date marking cheese. Date mark all ready to eat potentially hazardous foods.
  • 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: Sanitizer not reading in bucket at starbucks.Maintain spray or in place bucket at 200ppm. Check frequently with test strips.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of forks on the floor in the stock room. Store 6 inches off the floor.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Wall tiles missing between three bay sink and hand sink. Repair to smooth, non absorbent or easily cleanable surface.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walk in cooler and walk in produce cooler fan guards are soiled. Clean
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in kitchen. Store in approved strength sanitizer solution.
  • 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.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Wrap apples to protect from contamination at starbucks or buffet.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Suffles used as scoop. Use scoops with handle. CORRECTED2. Do not store utensils in standing water or sanitizer water. Clean on dry clean cloth between orders and wash-rinse-sanitize and air dry every 4 hours while in use.
 12/02/2013Recheck
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide no smoking within 8 ft of entrance signs at all entrances per state law.Note: provide signage and move ash trays/cigarette containers 8 feet from doors.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Make sure to use utensil with ready to eat foods (toast at service station)
  • 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: Using utensils (tongs, spoons) at pasta bar. Do not use gloves as there is no hand sink for hand washing before putting on gloves. Continue using other utensils.
  • 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: 1. Drink without lid and straw by 3 bay sink. Provide lids and straws.2. Employee food at 3 bay sink. Discontinue. Eat in approved areas.
  • 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: Not date marking cheese. Date mark all ready to eat potentially hazardous foods.
  • 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: Sanitizer not reading in bucket at starbucks.Maintain spray or in place bucket at 200ppm. Check frequently with test strips.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of forks on the floor in the stock room. Store 6 inches off the floor.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Wall tiles missing between three bay sink and hand sink. Repair to smooth, non absorbent or easily cleanable surface.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walk in cooler and walk in produce cooler fan guards are soiled. Clean
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in kitchen. Store in approved strength sanitizer solution.
  • 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.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Wrap apples to protect from contamination at starbucks or buffet.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Suffles used as scoop. Use scoops with handle. CORRECTED2. Do not store utensils in standing water or sanitizer water. Clean on dry clean cloth between orders and wash-rinse-sanitize and air dry every 4 hours while in use.
 11/25/2013Recheck
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide no smoking within 8 ft of entrance signs at all entrances per state law.Note: provide signage and move ash trays/cigarette containers 8 feet from doors.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Make sure to use utensil with ready to eat foods (toast at service station)
  • 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: Using utensils (tongs, spoons) at pasta bar. Do not use gloves as there is no hand sink for hand washing before putting on gloves. Continue using other utensils.
  • 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: 1. Drink without lid and straw by 3 bay sink. Provide lids and straws.2. Employee food at 3 bay sink. Discontinue. Eat in approved areas.
  • 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: Not date marking cheese. Date mark all ready to eat potentially hazardous foods.
  • 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: Sanitizer not reading in bucket at starbucks.Maintain spray or in place bucket at 200ppm. Check frequently with test strips.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of forks on the floor in the stock room. Store 6 inches off the floor.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Wall tiles missing between three bay sink and hand sink. Repair to smooth, non absorbent or easily cleanable surface.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walk in cooler and walk in produce cooler fan guards are soiled. Clean
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in kitchen. Store in approved strength sanitizer solution.
  • 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.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Wrap apples to protect from contamination at starbucks or buffet.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Suffles used as scoop. Use scoops with handle. CORRECTED2. Do not store utensils in standing water or sanitizer water. Clean on dry clean cloth between orders and wash-rinse-sanitize and air dry every 4 hours while in use.
 11/22/2013Recheck
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide no smoking within 8 ft of entrance signs at all entrances per state law.Note: provide signage and move ash trays/cigarette containers 8 feet from doors.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Make sure to use utensil with ready to eat foods (toast at service station)
  • 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: Using utensils (tongs, spoons) at pasta bar. Do not use gloves as there is no hand sink for hand washing before putting on gloves. Continue using other utensils.
  • 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: 1. Drink without lid and straw by 3 bay sink. Provide lids and straws.2. Employee food at 3 bay sink. Discontinue. Eat in approved areas.
  • 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: Not date marking cheese. Date mark all ready to eat potentially hazardous foods.
  • 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: Sanitizer not reading in bucket at starbucks.Maintain spray or in place bucket at 200ppm. Check frequently with test strips.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of forks on the floor in the stock room. Store 6 inches off the floor.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Wall tiles missing between three bay sink and hand sink. Repair to smooth, non absorbent or easily cleanable surface.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walk in cooler and walk in produce cooler fan guards are soiled. Clean
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in kitchen. Store in approved strength sanitizer solution.
  • 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.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Wrap apples to protect from contamination at starbucks or buffet.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Suffles used as scoop. Use scoops with handle. CORRECTED2. Do not store utensils in standing water or sanitizer water. Clean on dry clean cloth between orders and wash-rinse-sanitize and air dry every 4 hours while in use.
 11/14/2013Recheck
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Provide no smoking within 8 ft of entrance signs at all entrances per state law.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen. Exterminate.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Make sure to use utensil with ready to eat foods (toast at service station)
  • 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: Using utensils (tongs, spoons) at pasta bar. Do not use gloves as there is no hand sink for hand washing before putting on gloves. Continue using other utensils.
  • 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: Not date marking cheese. Date mark all ready to eat potentially hazardous foods.
  • 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: Sanitizer not reading in bucket at starbucks.Maintain spray or in place bucket at 200ppm. Check frequently with test strips.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of forks on the floor in the stock room. Store 6 inches off the floor.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Wall tiles missing between three bay sink and hand sink. Repair to smooth, non absorbent or easily cleanable surface.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walk in cooler and walk in produce cooler fan guards are soiled. Clean
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in kitchen. Store in approved strength sanitizer solution.
  • 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.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Wrap apples to protect from contamination at starbucks or buffet.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Suffles used as scoop. Use scoops with handle. CORRECTED2. Do not store utensils in standing water or sanitizer water. Clean on dry clean cloth between orders and wash-rinse-sanitize and air dry every 4 hours while in use.
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Suffles used as scoop. Use scoops with handle. CORRECTED2. Do not store utensils in standing water or sanitizer water. Clean on dry clean cloth between orders and wash-rinse-sanitize and air dry every 4 hours while in use.
 11/07/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in kitchen. Exterminate.
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Make sure to use utensil with ready to eat foods (toast at service station)
  • 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: Not date marking cheese. Date mark all ready to eat potentially hazardous foods.
  • 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: Sanitizer not reading in bucket at starbucks.Maintain spray or in place bucket at 200ppm. Check frequently with test strips.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of forks on the floor in the stock room. Store 6 inches off the floor.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Wall tiles missing between three bay sink and hand sink. Repair to smooth, non absorbent or easily cleanable surface.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walk in cooler and walk in produce cooler fan guards are soiled. Clean
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter in kitchen. Store in approved strength sanitizer solution.
  • 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.
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Wrap apples to protect from contamination at starbucks or buffet.
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Suffles used as scoop. Use scopp with handle.
 10/30/2013Routine
  • Mechanical equipment (corrected)
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Air conditioning not working. Repair or replace unit.
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. CORRECTED2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. CORRECTED3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above. CORRECTED4. Cooked potatoes at room temperature at 78 deg F. Disposed of during inspection. Hold hot foods at 135 deg F or above.5. Mash potatoes at room temperature at 108 deg F. Hold at 135 deg F or above. Note: reheat to 165 deg F and hold at 135 deg F or above.
    Location: Buffet
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. CORRECTED2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. CORRECTED3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above. CORRECTED4. Cooked potatoes at room temperature at 78 deg F. Disposed of during inspection. Hold hot foods at 135 deg F or above.5. Mash potatoes at room temperature at 108 deg F. Hold at 135 deg F or above. Note: reheat to 165 deg F and hold at 135 deg F or above.
    Location: Kitchen
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. CORRECTED2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below. CORRECTED3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. CORRECTED4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below. CORRECTED5. Butter (tub) at room temperature. Discontinue. Hold at 41 deg F or below. Note: placed in refrigeration during inspection. CORRECTED6. Buffet items at 50-59 deg F. Hold at 41 deg F or below. Dispose of eggs, blue cheese, shredded cheese, pasta salad and bean salad after lunch. Note: on follow up inspection 7-23-2013 Buffet cold items are at 47-50 deg F. Repair to hold at 41 deg F or below. Disposed of eggs, cheese, pasta salads and potatoe salad at time of inspection.Note: on follow up inspection 7-30-2013 Buffet is holding blue cheese and boiled eggs at 49.5 deg F. Hold at 41 deg F or below. Note: writing SOP for time to control bacterial growth for buffet cold food items. Should mark contianers with discard times if using time to control bacterial growth7. Delivery at room temperature. Put potentially hazardous foods away quickly on delivery. Note: corrected having foods put away at time of inspection.
    Location: Kitchen
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. CORRECTED2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below. CORRECTED3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. CORRECTED4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below. CORRECTED5. Butter (tub) at room temperature. Discontinue. Hold at 41 deg F or below. Note: placed in refrigeration during inspection. CORRECTED6. Buffet items at 50-59 deg F. Hold at 41 deg F or below. Dispose of eggs, blue cheese, shredded cheese, pasta salad and bean salad after lunch. Note: on follow up inspection 7-23-2013 Buffet cold items are at 47-50 deg F. Repair to hold at 41 deg F or below. Disposed of eggs, cheese, pasta salads and potatoe salad at time of inspection.Note: on follow up inspection 7-30-2013 Buffet is holding blue cheese and boiled eggs at 49.5 deg F. Hold at 41 deg F or below. Note: writing SOP for time to control bacterial growth for buffet cold food items. Should mark contianers with discard times if using time to control bacterial growth7. Delivery at room temperature. Put potentially hazardous foods away quickly on delivery. Note: corrected having foods put away at time of inspection.
    Location: Buffet
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar. Exterminate.
    Location: Bar
  • 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: Employee wearing the same gloves for all jobs. Discontinue.. Use utensil (gloves) to handle ready to eat foods. Change gloves frequently as needed in kitchen when changing jobs.
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Service counter
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Kitchen
  • 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: Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. Delivery foods placed on floor in puddle of dirty floor water. Discontinue. If food is damaged dispose of food.2. Doing vegetable prep in the same sink as raw meat prep. Discontinue.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of bottom of two door victory cooler by walk in freezer. 2. Clean prep table shelves where soiled. CORRECTED
    Location: Kitchen
  • 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: 1. Glass in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing. CORRECTED
    Location: Bar
  • 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: 1. Glass in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing. CORRECTED
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Service counter
  • Cutting surface(s) (corrected)
    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: Cutting boards soiled. Clean, resurface and replace.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cups on floor in stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor tile missing by cooks line hand sink. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. 2. Clean walls in prep area in kitchen.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counters in kitchen. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing 3 boxes of sausage at room temperature. Discontinue. Store in approved manner. (Thaw in refrigeration)
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Three lights out in back exhaust hood. Provide. CORRECTED2. Five lights out in front exhaust hood. Provide. CORRECTED3. Water pooling in prep top cooler. Remove water and repair. CORRECTED4. True freezer number 2 has ice build up. Remove ice and repair.5. True refrigerator/freezer unit on cooks line has a worn door gaskets. Replace. CORRECTED6. Leak on cooling unit in walk in cooler. Repair.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor on walk in freezer. Store 6 inches off the floor. CORRECTED2. Boxes of fruit on the floor by the walk in produce cooler. Store 6 inches off the floor. CORRECTED AT TIME OF INSPECTION3. Boxes of food on the floor in the stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Stand fan in kicthen is soiled. Clean. CORRECTED2. Clean doors of two door victory cooler by walk in freezer. 3. Outside of dressing containers soiled in stock room. Clean. CORRECTED4. Trash cans soiled. Please clean. CORRECTED
    Location: Kitchen
  • 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 small scotsman ice machine kick plate.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair. Note: Parts ordered2. Left side of three bay sink faucet is leaking. Repair. Note: parts ordered
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair. Note: Parts ordered2. Left side of three bay sink faucet is leaking. Repair. Note: parts ordered
    Location: Kitchen
  • 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: Replace broken lids on hot foods at buffet. Dispose of broken lids.
 08/06/2013Recheck
  • Mechanical equipment (corrected)
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Air conditioning not working. Repair or replace unit.
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. CORRECTED2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. CORRECTED3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above. CORRECTED4. Cooked potatoes at room temperature at 78 deg F. Disposed of during inspection. Hold hot foods at 135 deg F or above.5. Mash potatoes at room temperature at 108 deg F. Hold at 135 deg F or above. Note: reheat to 165 deg F and hold at 135 deg F or above.
    Location: Buffet
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. CORRECTED2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. CORRECTED3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above. CORRECTED4. Cooked potatoes at room temperature at 78 deg F. Disposed of during inspection. Hold hot foods at 135 deg F or above.5. Mash potatoes at room temperature at 108 deg F. Hold at 135 deg F or above. Note: reheat to 165 deg F and hold at 135 deg F or above.
    Location: Kitchen
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. CORRECTED2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below. CORRECTED3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. CORRECTED4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below. CORRECTED5. Butter (tub) at room temperature. Discontinue. Hold at 41 deg F or below. Note: placed in refrigeration during inspection. CORRECTED6. Buffet items at 50-59 deg F. Hold at 41 deg F or below. Dispose of eggs, blue cheese, shredded cheese, pasta salad and bean salad after lunch. Note: on follow up inspection 7-23-2013 Buffet cold items are at 47-50 deg F. Repair to hold at 41 deg F or below. Disposed of eggs, cheese, pasta salads and potatoe salad at time of inspection.Note: on follow up inspection 7-30-2013 Buffet is holding blue cheese and boiled eggs at 49.5 deg F. Hold at 41 deg F or below. Note: writing SOP for time to control bacterial growth for buffet cold food items. Should mark contianers with discard times if using time to control bacterial growth7. Delivery at room temperature. Put potentially hazardous foods away quickly on delivery. Note: corrected having foods put away at time of inspection.
    Location: Kitchen
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. CORRECTED2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below. CORRECTED3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. CORRECTED4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below. CORRECTED5. Butter (tub) at room temperature. Discontinue. Hold at 41 deg F or below. Note: placed in refrigeration during inspection. CORRECTED6. Buffet items at 50-59 deg F. Hold at 41 deg F or below. Dispose of eggs, blue cheese, shredded cheese, pasta salad and bean salad after lunch. Note: on follow up inspection 7-23-2013 Buffet cold items are at 47-50 deg F. Repair to hold at 41 deg F or below. Disposed of eggs, cheese, pasta salads and potatoe salad at time of inspection.Note: on follow up inspection 7-30-2013 Buffet is holding blue cheese and boiled eggs at 49.5 deg F. Hold at 41 deg F or below. Note: writing SOP for time to control bacterial growth for buffet cold food items. Should mark contianers with discard times if using time to control bacterial growth7. Delivery at room temperature. Put potentially hazardous foods away quickly on delivery. Note: corrected having foods put away at time of inspection.
    Location: Buffet
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar. Exterminate.
    Location: Bar
  • 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: Employee wearing the same gloves for all jobs. Discontinue.. Use utensil (gloves) to handle ready to eat foods. Change gloves frequently as needed in kitchen when changing jobs.
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Service counter
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Kitchen
  • 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: Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. Delivery foods placed on floor in puddle of dirty floor water. Discontinue. If food is damaged dispose of food.2. Doing vegetable prep in the same sink as raw meat prep. Discontinue.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of bottom of two door victory cooler by walk in freezer. 2. Clean prep table shelves where soiled. CORRECTED
    Location: Kitchen
  • 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: 1. Glass in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing. CORRECTED
    Location: Bar
  • 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: 1. Glass in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing. CORRECTED
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Service counter
  • Cutting surface(s) (corrected)
    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: Cutting boards soiled. Clean, resurface and replace.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cups on floor in stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor tile missing by cooks line hand sink. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. 2. Clean walls in prep area in kitchen.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counters in kitchen. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing 3 boxes of sausage at room temperature. Discontinue. Store in approved manner. (Thaw in refrigeration)
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Three lights out in back exhaust hood. Provide. CORRECTED2. Five lights out in front exhaust hood. Provide. CORRECTED3. Water pooling in prep top cooler. Remove water and repair. CORRECTED4. True freezer number 2 has ice build up. Remove ice and repair.5. True refrigerator/freezer unit on cooks line has a worn door gaskets. Replace. CORRECTED6. Leak on cooling unit in walk in cooler. Repair.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor on walk in freezer. Store 6 inches off the floor. CORRECTED2. Boxes of fruit on the floor by the walk in produce cooler. Store 6 inches off the floor. CORRECTED AT TIME OF INSPECTION3. Boxes of food on the floor in the stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Stand fan in kicthen is soiled. Clean. CORRECTED2. Clean doors of two door victory cooler by walk in freezer. 3. Outside of dressing containers soiled in stock room. Clean. CORRECTED4. Trash cans soiled. Please clean. CORRECTED
    Location: Kitchen
  • 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 small scotsman ice machine kick plate.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair. Note: Parts ordered2. Left side of three bay sink faucet is leaking. Repair. Note: parts ordered
    Location: Bar
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair. Note: Parts ordered2. Left side of three bay sink faucet is leaking. Repair. Note: parts ordered
    Location: Kitchen
  • 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: Replace broken lids on hot foods at buffet. Dispose of broken lids.
 07/30/2013Recheck
  • Mechanical equipment
    Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
    Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
    Comments: Air conditioning not working. Repair or replace unit.
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. CORRECTED2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. CORRECTED3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above. CORRECTED4. Cooked potatoes at room temperature at 78 deg F. Disposed of during inspection. Hold hot foods at 135 deg F or above.5. Mash potatoes at room temperature at 108 deg F. Hold at 135 deg F or above. Note: reheat to 165 deg F and hold at 135 deg F or above.
    Location: Buffet
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. CORRECTED2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. CORRECTED3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above. CORRECTED4. Cooked potatoes at room temperature at 78 deg F. Disposed of during inspection. Hold hot foods at 135 deg F or above.5. Mash potatoes at room temperature at 108 deg F. Hold at 135 deg F or above. Note: reheat to 165 deg F and hold at 135 deg F or above.
    Location: Kitchen
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. CORRECTED2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below. CORRECTED3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. CORRECTED4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below. CORRECTED5. Butter (tub) at room temperature. Discontinue. Hold at 41 deg F or below. Note: placed in refrigeration during inspection. CORRECTED6. Blue cheese at 49 deg F to go on buffet for lunch. Hold at 41 deg F or below. CORRECTED7. Buffet items at 50-59 deg F. Hold at 41 deg F or below. Dispose of eggs, blue cheese, shredded cheese, pasta salad and bean salad after lunch. Note: on follow up inspection 7-23-2013 Buffet cold items are at 47-50 deg F. Repair to hold at 41 deg F or below. Disposed of eggs, cheese, pasta salads and potatoe salad at time of inspection.
    Location: Kitchen
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. CORRECTED2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below. CORRECTED3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. CORRECTED4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below. CORRECTED5. Butter (tub) at room temperature. Discontinue. Hold at 41 deg F or below. Note: placed in refrigeration during inspection. CORRECTED6. Blue cheese at 49 deg F to go on buffet for lunch. Hold at 41 deg F or below. CORRECTED7. Buffet items at 50-59 deg F. Hold at 41 deg F or below. Dispose of eggs, blue cheese, shredded cheese, pasta salad and bean salad after lunch. Note: on follow up inspection 7-23-2013 Buffet cold items are at 47-50 deg F. Repair to hold at 41 deg F or below. Disposed of eggs, cheese, pasta salads and potatoe salad at time of inspection.
    Location: Buffet
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar. Exterminate.
    Location: Bar
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Service counter
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Kitchen
  • 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: Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of bottom of two door victory cooler by walk in freezer. 2. Clean prep table shelves where soiled. CORRECTED
    Location: Kitchen
  • 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: 1. Glass in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing. CORRECTED
    Location: Bar
  • 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: 1. Glass in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing. CORRECTED
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Service counter
  • Cutting surface(s) (corrected)
    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: Cutting boards soiled. Clean, resurface and replace.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cups on floor in stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor tile missing by cooks line hand sink. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. 2. Clean walls in prep area in kitchen.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counters in kitchen. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing 3 boxes of sausage at room temperature. Discontinue. Store in approved manner. (Thaw in refrigeration)
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Three lights out in back exhaust hood. Provide. CORRECTED2. Five lights out in front exhaust hood. Provide. CORRECTED3. Water pooling in prep top cooler. Remove water and repair. CORRECTED4. True freezer number 2 has ice build up. Remove ice and repair.5. True refrigerator/freezer unit on cooks line has a worn door gaskets. Replace. CORRECTED6. Leak on cooling unit in walk in cooler. Repair.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Three lights out in back exhaust hood. Provide. CORRECTED2. Five lights out in front exhaust hood. Provide. CORRECTED3. Water pooling in prep top cooler. Remove water and repair. CORRECTED4. True freezer number 2 has ice build up. Remove ice and repair.5. True refrigerator/freezer unit on cooks line has a worn door gaskets. Replace. CORRECTED6. Leak on cooling unit in walk in cooler. Repair.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor on walk in freezer. Store 6 inches off the floor. CORRECTED2. Boxes of fruit on the floor by the walk in produce cooler. Store 6 inches off the floor. CORRECTED AT TIME OF INSPECTION3. Boxes of food on the floor in the stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Stand fan in kicthen is soiled. Clean. CORRECTED2. Clean doors of two door victory cooler by walk in freezer. 3. Outside of dressing containers soiled in stock room. Clean. CORRECTED4. Trash cans soiled. Please clean. CORRECTED
    Location: Kitchen
  • 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 small scotsman ice machine kick plate.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair. Note: Parts ordered2. Left side of three bay sink faucet is leaking. Repair. Note: parts ordered
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair. Note: Parts ordered2. Left side of three bay sink faucet is leaking. Repair. Note: parts ordered
    Location: Kitchen
  • 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: Replace broken lids on hot foods at buffet. Dispose of broken lids.
 07/23/2013Recheck
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. CORRECTED2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. CORRECTED3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above. CORRECTED4. Cooked potatoes at room temperature at 78 deg F. Disposed of during inspection. Hold hot foods at 135 deg F or above.5. Mash potatoes at room temperature at 108 deg F. Hold at 135 deg F or above. Note: reheat to 165 deg F and hold at 135 deg F or above.
    Location: Buffet
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. CORRECTED2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. CORRECTED3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above. CORRECTED4. Cooked potatoes at room temperature at 78 deg F. Disposed of during inspection. Hold hot foods at 135 deg F or above.5. Mash potatoes at room temperature at 108 deg F. Hold at 135 deg F or above. Note: reheat to 165 deg F and hold at 135 deg F or above.
    Location: Kitchen
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. CORRECTED2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below. CORRECTED3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. CORRECTED4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below. CORRECTED5. Butter (tub) at room temperature. Discontinue. Hold at 41 deg F or below. Note: placed in refrigeration during inspection. CORRECTED6. Blue cheese at 49 deg F to go on buffet for lunch. Hold at 41 deg F or below. CORRECTED7. Buffet items at 50-59 deg F. Hold at 41 deg F or below. Dispose of eggs, blue cheese, shredded cheese, pasta salad and bean salad after lunch.
    Location: Kitchen
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. CORRECTED2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below. CORRECTED3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. CORRECTED4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below. CORRECTED5. Butter (tub) at room temperature. Discontinue. Hold at 41 deg F or below. Note: placed in refrigeration during inspection. CORRECTED6. Blue cheese at 49 deg F to go on buffet for lunch. Hold at 41 deg F or below. CORRECTED7. Buffet items at 50-59 deg F. Hold at 41 deg F or below. Dispose of eggs, blue cheese, shredded cheese, pasta salad and bean salad after lunch.
    Location: Buffet
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar. Exterminate.
    Location: Bar
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Service counter
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Kitchen
  • 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: Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of bottom of two door victory cooler by walk in freezer. 2. Clean prep table shelves where soiled. CORRECTED
    Location: Kitchen
  • 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: 1. Glass in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing. CORRECTED
    Location: Bar
  • 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: 1. Glass in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing. CORRECTED
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Service counter
  • Cutting surface(s) (corrected)
    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: Cutting boards soiled. Clean, resurface and replace.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cups on floor in stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. 2. Clean walls in prep area in kitchen.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counters in kitchen. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing 3 boxes of sausage at room temperature. Discontinue. Store in approved manner. (Thaw in refrigeration)
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Three lights out in back exhaust hood. Provide. CORRECTED2. Five lights out in front exhaust hood. Provide. CORRECTED3. Water pooling in prep top cooler. Remove water and repair.4. True freezer number 2 has ice build up. Remove ice and repair.5. True refrigerator/freezer unit on cooks line has a worn door gaskets. Replace. CORRECTED6. Leak on cooling unit in walk in cooler. Repair.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Three lights out in back exhaust hood. Provide. CORRECTED2. Five lights out in front exhaust hood. Provide. CORRECTED3. Water pooling in prep top cooler. Remove water and repair.4. True freezer number 2 has ice build up. Remove ice and repair.5. True refrigerator/freezer unit on cooks line has a worn door gaskets. Replace. CORRECTED6. Leak on cooling unit in walk in cooler. Repair.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor on walk in freezer. Store 6 inches off the floor. CORRECTED2. Boxes of fruit on the floor by the walk in produce cooler. Store 6 inches off the floor. CORRECTED AT TIME OF INSPECTION3. Boxes of food on the floor in the stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Stand fan in kicthen is soiled. Clean. CORRECTED2. Clean doors of two door victory cooler by walk in freezer. 3. Outside of dressing containers soiled in stock room. Clean. CORRECTED4. Trash cans soiled. Please clean. CORRECTED
    Location: Kitchen
  • 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 small scotsman ice machine kick plate.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair.2. Left side of three bay sink faucet is leaking. Repair.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair.2. Left side of three bay sink faucet is leaking. Repair.
    Location: Kitchen
  • 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: Replace broken lids on hot foods at buffet. Dispose of broken lids.
 07/16/2013Recheck
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. CORRECTED2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. CORRECTED3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above. CORRECTED4. Cooked potatoes at room temperature at 78 deg F. Disposed of during inspection. Hold hot foods at 135 deg F or above.5. Mash potatoes at room temperature at 108 deg F. Hold at 135 deg F or above. Note: reheat to 165 deg F and hold at 135 deg F or above.
    Location: Buffet
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. CORRECTED2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. CORRECTED3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above. CORRECTED4. Cooked potatoes at room temperature at 78 deg F. Disposed of during inspection. Hold hot foods at 135 deg F or above.5. Mash potatoes at room temperature at 108 deg F. Hold at 135 deg F or above. Note: reheat to 165 deg F and hold at 135 deg F or above.
    Location: Kitchen
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. CORRECTED2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below. CORRECTED3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. CORRECTED4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below. CORRECTED5. Butter (tub) at room temperature. Discontinue. Hold at 41 deg F or below. Note: placed in refrigeration during inspection.6. Blue cheese at 49 deg F to go on buffet for lunch. Hold at 41 deg F or below.
    Location: Kitchen
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. CORRECTED2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below. CORRECTED3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. CORRECTED4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below. CORRECTED5. Butter (tub) at room temperature. Discontinue. Hold at 41 deg F or below. Note: placed in refrigeration during inspection.6. Blue cheese at 49 deg F to go on buffet for lunch. Hold at 41 deg F or below.
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar. Exterminate.
    Location: Bar
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Service counter
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Kitchen
  • 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: Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of bottom of two door victory cooler by walk in freezer. 2. Clean prep table shelves where soiled. CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of bottom of two door victory cooler by walk in freezer. 2. Clean prep table shelves where soiled. CORRECTED
    Location: Kitchen
  • 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: 1. Glass in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing. CORRECTED
    Location: Bar
  • 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: 1. Glass in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing. CORRECTED
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Service counter
  • Cutting surface(s) (corrected)
    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: Cutting boards soiled. Clean, resurface and replace.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cups on floor in stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. 2. Clean walls in prep area in kitchen.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counters in kitchen. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing 3 boxes of sausage at room temperature. Discontinue. Store in approved manner. (Thaw in refrigeration)
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Three lights out in back exhaust hood. Provide. CORRECTED2. Five lights out in front exhaust hood. Provide. CORRECTED3. Water pooling in prep top cooler. Remove water and repair.4. True freezer number 2 has ice build up. Remove ice and repair.5. True refrigerator/freezer unit on cooks line has a worn door gaskets. Replace.6. Leak on cooling unit in walk in cooler. Repair.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Three lights out in back exhaust hood. Provide. CORRECTED2. Five lights out in front exhaust hood. Provide. CORRECTED3. Water pooling in prep top cooler. Remove water and repair.4. True freezer number 2 has ice build up. Remove ice and repair.5. True refrigerator/freezer unit on cooks line has a worn door gaskets. Replace.6. Leak on cooling unit in walk in cooler. Repair.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor on walk in freezer. Store 6 inches off the floor. CORRECTED2. Boxes of fruit on the floor by the walk in produce cooler. Store 6 inches off the floor. CORRECTED AT TIME OF INSPECTION3. Boxes of food on the floor in the stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor on walk in freezer. Store 6 inches off the floor. CORRECTED2. Boxes of fruit on the floor by the walk in produce cooler. Store 6 inches off the floor. CORRECTED AT TIME OF INSPECTION3. Boxes of food on the floor in the stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Stand fan in kicthen is soiled. Clean. CORRECTED2. Clean doors of two door victory cooler by walk in freezer. 3. Outside of dressing containers soiled in stock room. Clean. CORRECTED4. Trash cans soiled. Please clean. CORRECTED
    Location: Kitchen
  • 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 small scotsman ice machine kick plate.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair.2. Left side of three bay sink faucet is leaking. Repair.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair.2. Left side of three bay sink faucet is leaking. Repair.
    Location: Kitchen
  • 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: Replace broken lids on hot foods at buffet. Dispose of broken lids.
 07/08/2013Recheck
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. 2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. 3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above.
    Location: Buffet
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. 2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below.3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. 4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar. Exterminate.
    Location: Bar
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Service counter
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Kitchen
  • 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: Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of bottom of two door victory cooler by walk in freezer. 2. Clean prep table shelves where soiled.
    Location: Kitchen
  • 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: 1. Glass and container in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing.
    Location: Bar
  • 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: 1. Glass and container in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing.
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Service counter
  • 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: Cutting boards soiled. Clean, resurface and replace.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Pizza boxes on floor in stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. 2. Clean walls in prep area in kitchen.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counters in kitchen. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing 3 boxes of sausage at room temperature. Discontinue. Store in approved manner. (Thaw in refrigeration)
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Three lights out in back exhaust hood. Provide.2. Five lights out in front exhaust hood. Provide. 3. Water pooling in prep top cooler. Remove water and repair.4. True freezer number 2 has ice build up. Remove ice and repair.5. True refrigerator/freezer unit on cooks line refrigerator has a worn door gasket. Replace.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor on walk in freezer. Store 6 inches off the floor. 2. Boxes of fruit on the floor by the walk in produce cooler. Store 6 inches off the floor.3. Boxes of food on the floor in the stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Stand fan in kicthen is soiled. Clean.2. Clean doors of two door victory cooler by walk in freezer. 3. Outside of dressing containers soiled in stock room. Clean.4. Trash cans soiled. Please clean.
    Location: Kitchen
  • 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 small scotsman ice machine kick plate.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair.2. Left side of three bay sink faucet is leaking. Repair.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair.2. Left side of three bay sink faucet is leaking. Repair.
    Location: Kitchen
  • 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: Replace broken lids on hot foods at buffet.
 07/05/2013Recheck
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. 2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. 3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above.
    Location: Buffet
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. 2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below.3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. 4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar. Exterminate.
    Location: Bar
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Service counter
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Kitchen
  • 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: Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of bottom of two door victory cooler by walk in freezer. 2. Clean prep table shelves where soiled.
    Location: Kitchen
  • 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: 1. Glass and container in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing.
    Location: Bar
  • 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: 1. Glass and container in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing.
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Service counter
  • 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: Cutting boards soiled. Clean, resurface and replace.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Pizza boxes on floor in stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. 2. Clean walls in prep area in kitchen.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counters in kitchen. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing 3 boxes of sausage at room temperature. Discontinue. Store in approved manner. (Thaw in refrigeration)
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Three lights out in back exhaust hood. Provide.2. Five lights out in front exhaust hood. Provide. 3. Water pooling in prep top cooler. Remove water and repair.4. True freezer number 2 has ice build up. Remove ice and repair.5. True refrigerator/freezer unit on cooks line refrigerator has a worn door gasket. Replace.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor on walk in freezer. Store 6 inches off the floor. 2. Boxes of fruit on the floor by the walk in produce cooler. Store 6 inches off the floor.3. Boxes of food on the floor in the stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Stand fan in kicthen is soiled. Clean.2. Clean doors of two door victory cooler by walk in freezer. 3. Outside of dressing containers soiled in stock room. Clean.4. Trash cans soiled. Please clean.
    Location: Kitchen
  • 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 small scotsman ice machine kick plate.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair.2. Left side of three bay sink faucet is leaking. Repair.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair.2. Left side of three bay sink faucet is leaking. Repair.
    Location: Kitchen
  • 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: Replace broken lids on hot foods at buffet.
 07/03/2013Recheck
  • 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: 1. Cooked eggs on buffet at 127-130 deg F. Please hold all hot foods at 135 deg F or above. 2. Sausage patties at 106 deg F on buffet. Hold all hot foods at 135 deg f or above. 3. Cut potatoes in steam well at 110.5 deg F. Hold all hot foods at 135 deg F or above.
    Location: Buffet
  • 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: 1. Liquid eggs at room temperature. Discontinue. Store at 41 deg F or below. 2. Butter at room temperature on buffet and in back for room service. Keep butter at 41 deg F or below.3. Boiled eggs on buffet at 63 deg F. Disposed of at time of inspection. Hold all cold foods at 41 deg F or below. 4. Milk and yogurt on ice on buffet. Not adequately covered with ice. Make sure to surround with ice to maintain at 41 deg F or below.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar. Exterminate.
    Location: Bar
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Service counter
  • 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: 1. Drink without lid in server area. Provide lids and straws for employee drinks.2. Drink with no lid in kicthen. Provide lids and straws for employee drinks.
    Location: Kitchen
  • 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: Not date marking luncheon meat in prep top cooler. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of bottom of two door victory cooler by walk in freezer. 2. Clean prep table shelves where soiled.
    Location: Kitchen
  • 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: 1. Glass and container in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing.
    Location: Bar
  • 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: 1. Glass and container in bar hand sink. Discontinue. Do not place anything in or on hand sinks.2. Dumping in stainless steel hand sink in kitchen. Discontinue. Clean hand sink and use only for hand washing.
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Kitchen
  • 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: 1. In place sanitizer is too strong in server area. Maintian at proper concentration.2. In place sanitizer not reading in kitchen and starbucks. Maintain at proper concentration.
    Location: Service counter
  • 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: Cutting boards soiled. Clean, resurface and replace.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Pizza boxes on floor in stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Walk in cooler fan guards are soiled. 2. Clean walls in prep area in kitchen.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counters in kitchen. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Thawing 3 boxes of sausage at room temperature. Discontinue. Store in approved manner. (Thaw in refrigeration)
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Three lights out in back exhaust hood. Provide.2. Five lights out in front exhaust hood. Provide. 3. Water pooling in prep top cooler. Remove water and repair.4. True freezer number 2 has ice build up. Remove ice and repair.5. True refrigerator/freezer unit on cooks line refrigerator has a worn door gasket. Replace.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor on walk in freezer. Store 6 inches off the floor. 2. Boxes of fruit on the floor by the walk in produce cooler. Store 6 inches off the floor.3. Boxes of food on the floor in the stock room. Store 6 inches off the floor.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Stand fan in kicthen is soiled. Clean.2. Clean doors of two door victory cooler by walk in freezer. 3. Outside of dressing containers soiled in stock room. Clean.4. Trash cans soiled. Please clean.
    Location: Kitchen
  • 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 small scotsman ice machine kick plate.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair.2. Left side of three bay sink faucet is leaking. Repair.
    Location: Bar
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at faucet of dump sink at bar. Repair.2. Left side of three bay sink faucet is leaking. Repair.
    Location: Kitchen
  • 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: Replace broken lids on hot foods at buffet.
 06/26/2013Routine
  • 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: 1. Par cooked chicken at room temperature at 76 deg F. Either finish cooking and hold at 135 deg F or above. Or refrigerate and cool in approved manner. 2. Cooked stuffing at room temperature. Do not hold at room temperature. Place in warmer box or refrigerate and cool in approved manner.
    Location: Kitchen
  • 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 before putting on gloves at the bar. Always wash hands before putting on 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: KITCHEN1. Employee drink without lid or straw. Please provide lids and straws.
    Location: Kitchen
  • 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: KITCHEN1. Not date marking cheese in victory 2 door cooler #6. Date mark all cheese with 7 day disposal date after opening original packaging.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Osterizer blender is soiled. Please clean.KITCHEN1. Spill inside of victory 2 door cooler number 6. Please clean.2. trays below hot wells are soiled. Clean. 3. Utensil drawer in prep room is soiled. Clean.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Osterizer blender is soiled. Please clean.KITCHEN1. Spill inside of victory 2 door cooler number 6. Please clean.2. trays below hot wells are soiled. Clean. 3. Utensil drawer in prep room is soiled. Clean.
    Location: Kitchen
  • 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: KITCHEN1. Scrub brush in hand sink, Discontinue. Do not store anything in or on hand sink. CORRECTED2. Dumping in server area hand sink. Discontinue. Use only for hand washing. STARBUCKS1. Tray on starbucks area hand sink. Discontinue. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: KITCHEN1. Knives stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface. CORRECTEDBAR1. Rinsed cutting board and knife in hand sink at the bar. If dishes need to be washed always wash-rinse-sanitize dishes or wash in dish machine.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: KITCHEN1. Knives stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface. CORRECTEDBAR1. Rinsed cutting board and knife in hand sink at the bar. If dishes need to be washed always wash-rinse-sanitize dishes or wash in dish machine.
    Location: Bar
  • Cutting surface(s) (corrected)
    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: Cutting boards on prep tops soiled. Clean, resurface or replace.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: STARBUCKS1. Coffee filters on floor. Store 6 inches off the floor.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: One light out in exhaust hood. Provide.
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Piece of cove molding missing by chemical storage. Provide.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Ceiling tiles out in kitchen. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor around equipmentStarbucks1. Clean floor wall junctions where needed. CORRECTEDKITCHEN1. Spill on floor in dry good storage area (rice wine vinegar). Please clean. CORRECTED
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor around equipmentStarbucks1. Clean floor wall junctions where needed. CORRECTEDKITCHEN1. Spill on floor in dry good storage area (rice wine vinegar). Please clean. CORRECTED
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towels on the counter at starbucks. Store in approved strength sanitizer solution.
    Location: Kitchen
  • 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: BAR1. Provide clearly visible thermometer for keg cooler.
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Sausage and potatoes on steam well at 110-111 deg F. Changing over from breakfast to lunch and food is disposed of after breakfast. Make sure hot well is holding at 135 deg F or above. Just added water to steam well. CORRECTED 2. Electrical tape on compressor of 2 door cooler. Note: Temporary repair. Company repairing unit had to order new compressor.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Sausage and potatoes on steam well at 110-111 deg F. Changing over from breakfast to lunch and food is disposed of after breakfast. Make sure hot well is holding at 135 deg F or above. Just added water to steam well. CORRECTED 2. Electrical tape on compressor of 2 door cooler. Note: Temporary repair. Company repairing unit had to order new compressor.
    Location: Buffet
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Starbucks1. Soda holster is holding fluid. Remove and repair to drain freely. CORRECTEDBar1. Soda holster is holding fluid. Remove and repair to drain freely.
    Location: Kitchen
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Starbucks1. Soda holster is holding fluid. Remove and repair to drain freely. CORRECTEDBar1. Soda holster is holding fluid. Remove and repair to drain freely.
    Location: Bar
  • 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: Both ice machine kick plates are soiled. Please clean.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: BAR1. Provide soap for hand sink. Note: providing pump bottle soap for bar hand sink
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: BAR1. Provide paper towels for hand sink. Note: open package and place in dispenser.
    Location: Bar
  • 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 over clean dish drain board. Provide.
    Location: Kitchen
  • Washing linens (corrected)
    Linen(s) are improperly washed.
    Correction: Linens shall be washed using approved methods.
    Comments: Cloth towel washed in dish machine with dishes. Discontinue.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Stainless steel hand sink in kitchen on cooks line has no hot water. Repair. Note: this is a chronic repeat problem. 2. Leak at both faucets of 3 bay sink in dish room. Repair.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Stainless steel hand sink in kitchen on cooks line has no hot water. Repair. Note: this is a chronic repeat problem. 2. Leak at both faucets of 3 bay sink in dish room. Repair.
    Location: Kitchen
  • 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: KITCHEN1. Foil lining prep table bottom shelves. Remove and clean as needed. CORRECTED2. Ceiling tiles replaced in kitchen. Please replace with washable ceiling tiles. Note: washable ceiling tiles ordered
    Location: Kitchen
 04/03/2013Recheck
  • 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: 1. Par cooked chicken at room temperature at 76 deg F. Either finish cooking and hold at 135 deg F or above. Or refrigerate and cool in approved manner. 2. Cooked stuffing at room temperature. Do not hold at room temperature. Place in warmer box or refrigerate and cool in approved manner.
    Location: Kitchen
  • 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 before putting on gloves at the bar. Always wash hands before putting on 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: KITCHEN1. Employee drink without lid or straw. Please provide lids and straws.
    Location: Kitchen
  • 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: KITCHEN1. Not date marking cheese in victory 2 door cooler #6. Date mark all cheese with 7 day disposal date after opening original packaging.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Osterizer blender is soiled. Please clean.KITCHEN1. Spill inside of victory 2 door cooler number 6. Please clean.2. trays below hot wells are soiled. Clean. 3. Utensil drawer in prep room is soiled. Clean.
    Location: Bar
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Osterizer blender is soiled. Please clean.KITCHEN1. Spill inside of victory 2 door cooler number 6. Please clean.2. trays below hot wells are soiled. Clean. 3. Utensil drawer in prep room is soiled. Clean.
    Location: Kitchen
  • 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: KITCHEN1. Scrub brush in hand sink, Discontinue. Do not store anything in or on hand sink. CORRECTED2. Dumping in server area hand sink. Discontinue. Use only for hand washing. STARBUCKS1. Tray on starbucks area hand sink. Discontinue. Do not place anything in or on hand sinks.
    Location: Kitchen
  • 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: KITCHEN1. Scrub brush in hand sink, Discontinue. Do not store anything in or on hand sink. CORRECTED2. Dumping in server area hand sink. Discontinue. Use only for hand washing. STARBUCKS1. Tray on starbucks area hand sink. Discontinue. Do not place anything in or on hand sinks.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: KITCHEN1. Knives stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface. CORRECTEDBAR1. Rinsed cutting board and knife in hand sink at the bar. If dishes need to be washed always wash-rinse-sanitize dishes or wash in dish machine.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: KITCHEN1. Knives stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface. CORRECTEDBAR1. Rinsed cutting board and knife in hand sink at the bar. If dishes need to be washed always wash-rinse-sanitize dishes or wash in dish machine.
    Location: Bar
  • Cutting surface(s) (corrected)
    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: Cutting boards on prep tops soiled. Clean, resurface or replace.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: STARBUCKS1. Coffee filters on floor. Store 6 inches off the floor.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: One light out in exhaust hood. Provide.
    Location: Kitchen
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Piece of cove molding missing by chemical storage. Provide.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Ceiling tiles out in kitchen. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor around equipmentStarbucks1. Clean floor wall junctions where needed. CORRECTEDKITCHEN1. Spill on floor in dry good storage area (rice wine vinegar). Please clean. CORRECTED
    Location: Bar
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor around equipmentStarbucks1. Clean floor wall junctions where needed. CORRECTEDKITCHEN1. Spill on floor in dry good storage area (rice wine vinegar). Please clean. CORRECTED
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towels on the counter at starbucks. Store in approved strength sanitizer solution.
    Location: Kitchen
  • 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: BAR1. Provide clearly visible thermometer for keg cooler.
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Sausage and potatoes on steam well at 110-111 deg F. Changing over from breakfast to lunch and food is disposed of after breakfast. Make sure hot well is holding at 135 deg F or above. Just added water to steam well. CORRECTED 2. Electrical tape on compressor of 2 door cooler. Note: Temporary repair. Company repairing unit had to order new compressor.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Sausage and potatoes on steam well at 110-111 deg F. Changing over from breakfast to lunch and food is disposed of after breakfast. Make sure hot well is holding at 135 deg F or above. Just added water to steam well. CORRECTED 2. Electrical tape on compressor of 2 door cooler. Note: Temporary repair. Company repairing unit had to order new compressor.
    Location: Buffet
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Starbucks1. Soda holster is holding fluid. Remove and repair to drain freely. CORRECTEDBar1. Soda holster is holding fluid. Remove and repair to drain freely.
    Location: Kitchen
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Starbucks1. Soda holster is holding fluid. Remove and repair to drain freely. CORRECTEDBar1. Soda holster is holding fluid. Remove and repair to drain freely.
    Location: Bar
  • 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: Both ice machine kick plates are soiled. Please clean.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: BAR1. Provide soap for hand sink.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: BAR1. Provide paper towels for hand sink. Note: open package and place in dispenser.
    Location: Bar
  • 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 over clean dish drain board. Provide.
    Location: Kitchen
  • Washing linens (corrected)
    Linen(s) are improperly washed.
    Correction: Linens shall be washed using approved methods.
    Comments: Cloth towel washed in dish machine with dishes. Discontinue.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Stainless steel hand sink in kitchen on cooks line has no hot water. Repair. Note: this is a chronic repeat problem. 2. Leak at both faucets of 3 bay sink in dish room. Repair.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Stainless steel hand sink in kitchen on cooks line has no hot water. Repair. Note: this is a chronic repeat problem. 2. Leak at both faucets of 3 bay sink in dish room. Repair.
    Location: Kitchen
  • 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: KITCHEN1. Foil lining prep table bottom shelves. Remove and clean as needed. CORRECTED2. Ceiling tiles replaced in kitchen. Please replace with washable ceiling tiles. Note: washable ceiling tiles ordered
    Location: Kitchen
  • 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: KITCHEN1. Foil lining prep table bottom shelves. Remove and clean as needed. CORRECTED2. Ceiling tiles replaced in kitchen. Please replace with washable ceiling tiles. Note: washable ceiling tiles ordered
    Location: Kitchen
 03/27/2013Recheck
  • 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: 1. Par cooked chicken at room temperature at 76 deg F. Either finish cooking and hold at 135 deg F or above. Or refrigerate and cool in approved manner. 2. Cooked stuffing at room temperature. Do not hold at room temperature. Place in warmer box or refrigerate and cool in approved manner.
    Location: Kitchen
  • 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 before putting on gloves. Always wash hands before putting on gloves.
  • 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: KITCHEN1. Employee drink without lid or straw. Please provide lids and straws.
    Location: Kitchen
  • 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: KITCHEN1. Not date marking cheese in victory 2 door cooler #6. Date mark all cheese with 7 day disposal date after opening original packaging.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Osterizer blender is soiled. Please clean.KITCHEN1. Spill inside of victory 2 door cooler number 6. Please clean.2. trays below hot wells are soiled. Clean. 3. Utensil drawer in prep room is soiled. Clean.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BAR1. Osterizer blender is soiled. Please clean.KITCHEN1. Spill inside of victory 2 door cooler number 6. Please clean.2. trays below hot wells are soiled. Clean. 3. Utensil drawer in prep room is soiled. Clean.
    Location: Kitchen
  • 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: KITCHEN1. Scrub brush in hand sink, Discontinue. Do not store anything in or on hand sink.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: KITCHEN1. Knives stored in sanitizer solution. Discontinue. Store on cleaned and sanitized surface.
    Location: Kitchen
  • 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: Cutting boards on prep tops soiled. Clean, resurface or replace.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: STARBUCKS1. Coffee filters on floor. Store 6 inches off the floor.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: One light out in exhaust hood. Provide.
    Location: Kitchen
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Piece of cove molding missing by chemical storage. Provide.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: KITCHEN1. Ceiling tiles out in kitchen. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BAR1. Clean floor around equipmentStarbucks1. Clean floor wall junctions where needed.KITCHEN1. Spill on floor in dry good storage area (rice wine vinegar). Please clean.
    Location: Bar
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towels on the counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • 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: BAR1. Provide clearly visible thermometer for keg cooler.
    Location: Bar
    Equipment: Keg cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN1. Suasage and potatoes on steam well at 110-111 deg F. Changing over from breakfast to lunch and food is disposed of after breakfast. Make sure hot well is holding at 135 deg F or above. Just added water to steam well. 2. Electrical tape on compressor of 2 door cooler. Note: Temporary repair. Company repairing unit had to order new compressor.
    Location: Kitchen
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Starbucks1. Soda holster is holding fluid. Remove and repair to drain freely.Bar1. Soda holster is holding fluid. Remove and repair to drain freely.
    Location: Kitchen
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Starbucks1. Soda holster is holding fluid. Remove and repair to drain freely.Bar1. Soda holster is holding fluid. Remove and repair to drain freely.
    Location: Bar
  • 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: Both ice machine kick plates are soiled. Please clean.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: BAR1. Provide soap for hand sink.
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: BAR1. Provide paper towels for hand sink.
    Location: Bar
  • 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 over clean dish drain board. Provide.
    Location: Kitchen
  • Washing linens
    Linen(s) are improperly washed.
    Correction: Linens shall be washed using approved methods.
    Comments: Cloth towel washed in dish machine with dishes. Discontinue.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Stainless steel hand sink in kitchen on cooks line has no hot water. Repair. Note: this is a chronic repeat problem. 2. Leak at both faucets of 3 bay sink in dish room. Repair.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Stainless steel hand sink in kitchen on cooks line has no hot water. Repair. Note: this is a chronic repeat problem. 2. Leak at both faucets of 3 bay sink in dish room. Repair.
    Location: Kitchen
  • 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: KITCHEN1. Foil lining prep table bottom shelves. Remove and clean as needed.
    Location: Kitchen
 03/20/2013Routine
  • 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: 1. Alfredo sauce in warmer at 122 deg F with one sterno. Please use more sterno's as needed to maintain temperature at 135 deg F or above. 2. Warmer box with one sterno holding hot pasta at 121.5 deg F. Repair unit to hold foods at 135 deg F or above.
    Location: Sales floor
  • 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: 1. Alfredo sauce in warmer at 122 deg F with one sterno. Please use more sterno's as needed to maintain temperature at 135 deg F or above. 2. Warmer box with one sterno holding hot pasta at 121.5 deg F. Repair unit to hold foods at 135 deg F or above.
    Location: Kitchen
  • 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: 1. Food on ice at pasta bar at 54 deg F (cooked pasta and cooked sausage). Disposed after lunch. Obtain refrigeration for pasta bar. 2. Buffet is holding chopped egg at 50.5 deg F, ham on salad at 59 deg F, pasta salad at 50 deg F, chicken salad at 51.5 deg F and cottage cheese at 52.5 deg F. Dispose of after lunch. Repair unit to hold foods at 41 deg F or below.
    Location: Sales floor
  • 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: 1. Food on ice at pasta bar at 54 deg F (cooked pasta and cooked sausage). Disposed after lunch. Obtain refrigeration for pasta bar. 2. Buffet is holding chopped egg at 50.5 deg F, ham on salad at 59 deg F, pasta salad at 50 deg F, chicken salad at 51.5 deg F and cottage cheese at 52.5 deg F. Dispose of after lunch. Repair unit to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Buffet
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Make sure foods are being cooled properly.
    Location: Kitchen
  • 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: Label spray bottle over panini press.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Do not store chemicals over panini press.
    Location: Kitchen
  • 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: Food and drinks without lids and straws in kitchen. Have employees eat in approved areas. Provide lids and straws for all employee drinks.
    Location: Kitchen
  • 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 all luncheon meats, cheeses and potentially hazardous foods in produce walk in cooler, victory 2 door cooler and cooks line prep top cooler.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean utensil drawer in prep area.
    Location: Kitchen
  • 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 board on cooks line.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3 Lights out in back exhaust hood and one light out in front exhaust hood. Provide.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Two ceiling tiles out by office. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor in dish area.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels on counter at dish machine area, buffet area and by prep sink. Please store in approved strength sanitize4r solution or in soiled linen container.
    Location: Kitchen
  • 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: 1. Provide working thermometer to monitor temperatures of warmer box. 2. Provide thermometer for 2 door victory cooler #6. CORRECTED
    Location: Kitchen
    Equipment: -
  • 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: 1. Provide working thermometer to monitor temperatures of warmer box. 2. Provide thermometer for 2 door victory cooler #6. CORRECTED
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Box of cereal on floor in stock room. Please store 6 inches off the floor.
    Location: Dry storage
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide sneeze guards or lids/covers for pasta bar. 2. Provide sneeze guards/lids/covers or individual wrap desserts at buffet. CORRECTED
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for starbucks and bar hand sinks.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for starbucks and bar hand sinks.
    Location: Bar
  • 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 guards missing in prep walk in cooler. Provide.
    Location: Walk-in cooler
  • 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 one bay meat prep sink faucet. Please repair.
    Location: Kitchen
    Equipment: Prep sink
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Knife stored in stagnant water on cooks line on the floor. Store on cleaned and sanitized surface. Clean and sanitize every hours or more often as needed.
    Location: Kitchen
 10/19/2012Recheck
  • 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: 1. Alfredo sauce in warmer at 122 deg F with one sterno. Please use more sterno's as needed to maintain temperature at 135 deg F or above. 2. Warmer box with one sterno holding hot pasta at 121.5 deg F. Repair unit to hold foods at 135 deg F or above.
    Location: Sales floor
  • 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: 1. Alfredo sauce in warmer at 122 deg F with one sterno. Please use more sterno's as needed to maintain temperature at 135 deg F or above. 2. Warmer box with one sterno holding hot pasta at 121.5 deg F. Repair unit to hold foods at 135 deg F or above.
    Location: Kitchen
  • 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: 1. Food on ice at pasta bar at 54 deg F (cooked pasta and cooked sausage). Disposed after lunch. Obtain refrigeration for pasta bar. 2. Buffet is holding chopped egg at 50.5 deg F, ham on salad at 59 deg F, pasta salad at 50 deg F, chicken salad at 51.5 deg F and cottage cheese at 52.5 deg F. Dispose of after lunch. Repair unit to hold foods at 41 deg F or below.
    Location: Sales floor
  • 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: 1. Food on ice at pasta bar at 54 deg F (cooked pasta and cooked sausage). Disposed after lunch. Obtain refrigeration for pasta bar. 2. Buffet is holding chopped egg at 50.5 deg F, ham on salad at 59 deg F, pasta salad at 50 deg F, chicken salad at 51.5 deg F and cottage cheese at 52.5 deg F. Dispose of after lunch. Repair unit to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Buffet
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Make sure foods are being cooled properly.
    Location: Kitchen
  • 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: Label spray bottle over panini press.
    Location: Kitchen
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Do not store chemicals over panini press.
    Location: Kitchen
  • 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: Food and drinks without lids and straws in kitchen. Have employees eat in approved areas. Provide lids and straws for all employee drinks.
    Location: Kitchen
  • 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 all luncheon meats, cheeses and potentially hazardous foods in produce walk in cooler, victory 2 door cooler and cooks line prep top cooler.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean utensil drawer in prep area.
    Location: Kitchen
  • 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 board on cooks line.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 3 Lights out in back exhaust hood and one light out in front exhaust hood. Provide.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Two ceiling tiles out by office. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor in dish area.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Cloth towels on counter at dish machine area, buffet area and by prep sink. Please store in approved strength sanitize4r solution or in soiled linen container.
    Location: Kitchen
  • 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: 1. Provide working thermometer to monitor temperatures of warmer box. 2. Provide thermometer for 2 door victory cooler #6.
    Location: Kitchen
    Equipment: -
  • 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: Box of cereal on floor in stock room. Please store 6 inches off the floor.
    Location: Dry storage
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Provide sneeze guards or lids/covers for pasta bar. 2. Provide sneeze guards/lids/covers or individual wrap desserts at buffet. CORRECTED
    Location: Sales floor
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for starbucks and bar hand sinks.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for starbucks and bar hand sinks.
    Location: Bar
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guards missing in prep walk in cooler. Provide.
    Location: Walk-in cooler
  • 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 one bay meat prep sink faucet. Please repair.
    Location: Kitchen
    Equipment: Prep sink
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Knife stored in stagnant water on cooks line on the floor. Store on cleaned and sanitized surface. Clean and sanitize every hours or more often as needed.
    Location: Kitchen
 10/11/2012Routine
  • 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: 1. Two pans of cooked pasta at room temperature at 68 deg F and 63 deg F. Two pans of cooked pasta with cooked vegetables at room temperature at 61 deg F and 56 deg F. One pan of cooked beef at room temperature at 66 deg F. One pan of cooked pasta with sausage at room temperature at 61 deg F. All disposed of at time of inspection.Do not cool or thaw foods at room temperature. 2. Raw chicken at room temperature at 50 deg F. Thaw under running wate ror in refirgeration. Stop thawing and cook or refrigerate foods at 41 deg F. Note: cooked at time of inspection. 3. Drawer cooler #10 is holding raw chicken and raw beef at 45-47 deg F. Repair to hold at 41 deg F or below. Note: Meats moved to walk in cooler. 4. Cooked foods - suasage, cubed potaotes, gravy - at room temperature. Placed sausage in walk in cooler to cool. Disposed of other foods. (1 and 1/2 pans of cubed potatoes and 1 pan of gravy)
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar. Exterminate.
    Location: Bar
  • 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: Employee food in server area. Eat in approved areas. CORRECTED
    Location: Kitchen
  • 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: Remove mixer cord from over bar hand sink.
    Location: Bar
  • 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 in coffee shop.
    Location: Kitchen
  • 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: Scrubber in server area hand sink. Remove. Do not store anything in hand sinks.
    Location: Service counter
    Equipment: Hand sink
  • 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 in place sanitizer in server area. Hold quat at 200ppm.
    Location: Service counter
  • Cutting surface(s) (corrected)
    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 prep top cooler cutting board. Replace if too worn to clean.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Do not store pitchers and clean glass ware below paper towel dispenser at server area.
    Location: Service counter
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Two lights out in exhaust hood. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor-wall junctions at coffee shop.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counters in kitchen. Please store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in 3 door prep top cooler. Repair and remove water. 2. Repair Norlake freezer by back soor. CORRECTED3. Repair drawer coolers. Note: parts ordered.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in 3 door prep top cooler. Repair and remove water. 2. Repair Norlake freezer by back soor. CORRECTED3. Repair drawer coolers. Note: parts ordered.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean soda holster at starbucks/ coffee shop.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean oven at coffee shop.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sink in coffee shop.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Metal cooks line hand sink leaking. Repair.
    Location: Kitchen
 06/08/2012Recheck
  • 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: 1. Two pans of cooked pasta at room temperature at 68 deg F and 63 deg F. Two pans of cooked pasta with cooked vegetables at room temperature at 61 deg F and 56 deg F. One pan of cooked beef at room temperature at 66 deg F. One pan of cooked pasta with sausage at room temperature at 61 deg F. All disposed of at time of inspection.Do not cool or thaw foods at room temperature. 2. Raw chicken at room temperature at 50 deg F. Thaw under running wate ror in refirgeration. Stop thawing and cook or refrigerate foods at 41 deg F. Note: cooked at time of inspection. 3. Drawer cooler #10 is holding raw chicken and raw beef at 45-47 deg F. Repair to hold at 41 deg F or below. Note: Meats moved to walk in cooler. 4. Cooked foods - suasage, cubed potaotes, gravy - at room temperature. Placed sausage in walk in cooler to cool. Disposed of other foods. (1 and 1/2 pans of cubed potatoes and 1 pan of gravy)
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar. Exterminate.
    Location: Bar
  • 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 without lid and straw and food in dish area on top of dish machine. Provide lids and straws. Eat in approved areas.
    Location: Kitchen
  • 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: Remove mixer cord from over bar hand sink.
    Location: Bar
  • 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 in coffee shop.
    Location: Kitchen
  • 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: Scrubber in server area hand sink. Remove. Do not store anything in hand sinks.
    Location: Service counter
    Equipment: Hand sink
  • 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 in place sanitizer in server area. Hold quat at 200ppm.
    Location: Service counter
  • Cutting surface(s) (corrected on site)
    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 prep top cooler cutting board. Replace if too worn to clean.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Do not store pitchers and clean glass ware below paper towel dispenser at server area.
    Location: Service counter
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Two lights out in exhaust hood. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor-wall junctions at coffee shop.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counters in kitchen. Please store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in 3 door prep top cooler. Repair and remove water. 2. Repair Norlake freezer by back soor. CORRECTED3. Repair drawer coolers. Note: parts ordered.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in 3 door prep top cooler. Repair and remove water. 2. Repair Norlake freezer by back soor. CORRECTED3. Repair drawer coolers. Note: parts ordered.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean soda holster at starbucks/ coffee shop.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean oven at coffee shop.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sink in coffee shop.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Metal cooks line hand sink leaking. Repair. (Adjust faucet handles to turn off).
    Location: Kitchen
 05/25/2012Recheck
  • 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: 1. Two pans of cooked pasta at room temperature at 68 deg F and 63 deg F. Two pans of cooked pasta with cooked vegetables at room temperature at 61 deg F and 56 deg F. One pan of cooked beef at room temperature at 66 deg F. One pan of cooked pasta with sausage at room temperature at 61 deg F. All disposed of at time of inspection.Do not cool or thaw foods at room temperature. 2. Raw chicken at room temperature at 50 deg F. Thaw under running wate ror in refirgeration. Stop thawing and cook or refrigerate foods at 41 deg F. Note: cooked at time of inspection. 3. Drawer cooler #10 is holding raw chicken and raw beef at 45-47 deg F. Repair to hold at 41 deg F or below. Note: Meats moved to walk in cooler. 4. Cooked foods - suasage, cubed potaotes, gravy - at room temperature. Placed sausage in walk in cooler to cool. Disposed of other foods. (1 and 1/2 pans of cubed potatoes and 1 pan of gravy)
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats at bar. Exterminate.
    Location: Bar
  • 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 without lid and straw and food in dish area on top of dish machine. Provide lids and straws. Eat in approved areas.
    Location: Kitchen
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Remove mixer cord from over bar hand sink.
    Location: Bar
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in coffee shop.
    Location: Kitchen
  • 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: Scrubber in server area hand sink. Remove. Do not store anything in hand sinks.
    Location: Service counter
    Equipment: Hand sink
  • 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 in place sanitizer in server area. Hold quat at 200ppm.
    Location: Service counter
  • 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 prep top cooler cutting board. Replace if too worn to clean.
    Location: Kitchen
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Do not store pitchers and clean glass ware below paper towel dispenser at server area.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Two lights out in exhaust hood. Provide.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean floor-wall junctions at coffee shop.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counters in kitchen. Please store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water pooling in 3 door prep top cooler. Repair and remove water. 2. Repair Norlake freezer by back soor.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean soda holster at starbucks/ coffee shop.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean oven at coffee shop.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Provide paper towels for hand sink in coffee shop.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Metal cooks line hand sink leaking. Repair. (Adjust faucet handles to turn off).
    Location: Kitchen
 05/18/2012Routine
  • 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 or replace cutting boards.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Remove duct tape from wall area and walk in cooler area.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Gasket loose on ice machine lid. Please repair.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Soda gun at bar is soiled. Please clean.2. Clean side of bar dish machine.3. Clean inside of utensil drawer.4. Clean crushed ice kick plate.5. Please clean fan guards in walk in produce cooler.
 01/06/2012Routine

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