- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FOOD SPLATTER ON THE CEILING- CLEAN ALL SPLATTERS AS SOON AS POSSIBLE TO PREVENT HARDENING- COS
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CEILING FAN SCREENS ARE SOILED - CORRECTED ON SITE
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Equipment: 3-bay
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07/18/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2014 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
- Thawing (corrected on site)
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: Hot dogs thawing out in hand sink.
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08/20/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. HAMBURGER WAS AT 110 DEGREES2. HOT DOGS WERE AT 78 DEGREES
- 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. HAMBURGER WAS AT 110 DEGREES2. HOT DOGS WERE AT 78 DEGREES
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: TOMATOES WERE BEING SLICED ON SITE WITH BARE HAND CONTACT. PREP FOOD AT LICENSED KITCHEN. PROVIDE GLOVES,TONGS OR PLASTIC WRAP WHEN HANDLING POTENTIALLY HAZARDOUS FOODS.
- 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: PROVIDE AND USE GLOVES WHEN HANDLING READY TO EAT FOOD.
- 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: SET UP IN PLACE SANITIZER BEFORE PREPPING FOOD.
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06/20/2013 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
|
06/13/2013 | Routine |
- 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. HAMBURGER WAS AT 110 DEGREES2. HOT DOGS WERE AT 78 DEGREES
- Glove Use (Critical) (corrected on site)
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: PROVIDE AND USE GLOVES WHEN HANDLING READY TO EAT FOOD.
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SET UP IN PLACE SANITIZER BEFORE PREPPING FOOD.
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05/16/2013 | Routine |
| No violation noted during this evaluation. | 05/25/2012 | Pre-Licensing |
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