- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at three bay sink. Repair to a sound working condition.
Location: Kitchen (back)
Equipment: 3-bay
|
06/24/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Small cardboard containers of meat on top of cold top held between 47 and 48 deg. F. Hold all cold foods at 41 deg. F or below, NOTE > REDUCE AMOUNTS OF FOOD IN CONTAINERS AND PROVIDE ADDITIONAL LIDS ON CONTAINERS OF MEAT TO AID IN COOLING.
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Wet mop not hung up. Hang mop up between use to dry.
Location: Kitchen (back)
|
12/30/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Small cardboard containers of meat on top of cold top held between 47 and 48 deg. F. Hold all cold foods at 41 deg. F or below, NOTE > REDUCE AMOUNTS OF FOOD IN CONTAINERS AND PROVIDE ADDITIONAL LIDS ON CONTAINERS OF MEAT TO AID IN COOLING.
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Wet mop not hung up. Hang mop up between use to dry.
Location: Kitchen (back)
|
12/17/2013 | Routine |
| No violation noted during this evaluation. | 06/12/2013 | Routine |
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of two door reach in cooler on front line. Provide.
Location: Kitchen (front)
|
01/22/2013 | Routine |
| No violation noted during this evaluation. | 09/18/2012 | Non-Illness Complaint |
- 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) The reach in cooler below the ovens is 46 F.2) The reach in cooler by the kitchen door is 48-49 F.
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) The reach in cooler below the ovens is 46 F.2) The reach in cooler by the kitchen door is 48-49 F.
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: Employee drinking from a screw top bottle. Use cups with lids & straws.
Location: Kitchen
|
07/30/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The reach in cooler below the ovens is 46 F.2) The reach in cooler by the kitchen door is 48-49 F.
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) The reach in cooler below the ovens is 46 F.2) The reach in cooler by the kitchen door is 48-49 F.
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: Employee drinking from a screw top bottle. Use cups with lids & straws.
Location: Kitchen
|
07/23/2012 | Routine |
| No violation noted during this evaluation. | 06/01/2012 | Illness Complaint |
| No violation noted during this evaluation. | 01/27/2012 | Routine |
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