- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED LOCATED IN BACK KITCHEN AREA.KEEP HAND WASHING STATION IN A CLEAN CONDITION AT ALL TIMES TO PREVENT SPREAD OF BACTERIA.
Location: Kitchen (back)
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHING HANDS WITH 80 DEGREE F RUNNING WATER. HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F.PROPER HAND WASHING REQUIRES A MINIMUM RUNNING WATER TEMPERATURE OF 100 DEGREES F.
Location: Service counter
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHING HANDS WITH 80 DEGREE F RUNNING WATER. HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F.PROPER HAND WASHING REQUIRES A MINIMUM RUNNING WATER TEMPERATURE OF 100 DEGREES F.
Location: Prep area
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NEW EMPLOYEE NOT WEARING A HAIR RESTRAINT.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: SERVICE COUNTER, BACK KITCHEN, AND EMPLOYEE DESIGNATED RESTROOM HAND SINK WATER TEMPERATURES REACHED MAXIMUM TEMPERATURES RANGING FROM 78 TO 80 DEGREES F.PROVIDE WATER AT 100 DEGREES MINIMUM AT ALL HAND SINKS.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: SERVICE COUNTER, BACK KITCHEN, AND EMPLOYEE DESIGNATED RESTROOM HAND SINK WATER TEMPERATURES REACHED MAXIMUM TEMPERATURES RANGING FROM 78 TO 80 DEGREES F.PROVIDE WATER AT 100 DEGREES MINIMUM AT ALL HAND SINKS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: SERVICE COUNTER, BACK KITCHEN, AND EMPLOYEE DESIGNATED RESTROOM HAND SINK WATER TEMPERATURES REACHED MAXIMUM TEMPERATURES RANGING FROM 78 TO 80 DEGREES F.PROVIDE WATER AT 100 DEGREES MINIMUM AT ALL HAND SINKS.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: SERVICE COUNTER, BACK KITCHEN, AND EMPLOYEE DESIGNATED RESTROOM HAND SINK WATER TEMPERATURES REACHED MAXIMUM TEMPERATURES RANGING FROM 78 TO 80 DEGREES F.PROVIDE WATER AT 100 DEGREES MINIMUM AT ALL HAND SINKS.
Location: Womens restroom
Equipment: Hand sink
|
06/03/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HAND SINK SOILED LOCATED IN BACK KITCHEN AREA.KEEP HAND WASHING STATION IN A CLEAN CONDITION AT ALL TIMES TO PREVENT SPREAD OF BACTERIA.
Location: Kitchen (back)
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHING HANDS WITH 80 DEGREE F RUNNING WATER. HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F.PROPER HAND WASHING REQUIRES A MINIMUM RUNNING WATER TEMPERATURE OF 100 DEGREES F.
Location: Service counter
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHING HANDS WITH 80 DEGREE F RUNNING WATER. HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 80 DEGREES F.PROPER HAND WASHING REQUIRES A MINIMUM RUNNING WATER TEMPERATURE OF 100 DEGREES F.
Location: Prep area
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NEW EMPLOYEE NOT WEARING A HAIR RESTRAINT.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: SERVICE COUNTER, BACK KITCHEN, AND EMPLOYEE DESIGNATED RESTROOM HAND SINK WATER TEMPERATURES REACHED MAXIMUM TEMPERATURES RANGING FROM 78 TO 80 DEGREES F.PROVIDE WATER AT 100 DEGREES MINIMUM AT ALL HAND SINKS.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: SERVICE COUNTER, BACK KITCHEN, AND EMPLOYEE DESIGNATED RESTROOM HAND SINK WATER TEMPERATURES REACHED MAXIMUM TEMPERATURES RANGING FROM 78 TO 80 DEGREES F.PROVIDE WATER AT 100 DEGREES MINIMUM AT ALL HAND SINKS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: SERVICE COUNTER, BACK KITCHEN, AND EMPLOYEE DESIGNATED RESTROOM HAND SINK WATER TEMPERATURES REACHED MAXIMUM TEMPERATURES RANGING FROM 78 TO 80 DEGREES F.PROVIDE WATER AT 100 DEGREES MINIMUM AT ALL HAND SINKS.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: SERVICE COUNTER, BACK KITCHEN, AND EMPLOYEE DESIGNATED RESTROOM HAND SINK WATER TEMPERATURES REACHED MAXIMUM TEMPERATURES RANGING FROM 78 TO 80 DEGREES F.PROVIDE WATER AT 100 DEGREES MINIMUM AT ALL HAND SINKS.
Location: Womens restroom
Equipment: Hand sink
|
05/27/2014 | Routine |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES WORKING AT THE SERVICE COUNTER WERE NOT WEARING HAIR RESTRAINTS.ENSURE ALL EMPLOYEES HAIR RESTRAINTS. REPEAT VIOLATION
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF RACK PEELING LOCATED INSIDE REACH IN COOLER BELOW ESPRESSO MACHINE AT SERVICE COUNTER AND STORAGE COMPARTMENT ABOVE SANITIZER SINK IN BACK KITCHEN AREA.REPLACE OR RESURFACE SHELVING.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF RACK PEELING LOCATED INSIDE REACH IN COOLER BELOW ESPRESSO MACHINE AT SERVICE COUNTER AND STORAGE COMPARTMENT ABOVE SANITIZER SINK IN BACK KITCHEN AREA.REPLACE OR RESURFACE SHELVING.
Location: Service counter
|
11/12/2013 | Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES WORKING AT THE SERVICE COUNTER WERE NOT WEARING HAIR RESTRAINTS.ENSURE ALL EMPLOYEES HAIR RESTRAINTS. REPEAT VIOLATION
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF RACK PEELING LOCATED INSIDE REACH IN COOLER BELOW ESPRESSO MACHINE AT SERVICE COUNTER AND STORAGE COMPARTMENT ABOVE SANITIZER SINK IN BACK KITCHEN AREA.REPLACE OR RESURFACE SHELVING.
|
10/28/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TWO GALLONS OF MILK WERE HOLDING AT 50 DEGREES F INSIDE REACH IN COOLER AT SERVICE COUNTER. COOLER WAS HOLDING AT 60 DEGREES INSIDE. DOOR GASKET WARPED AND DID NOT PROVIDE A TIGHT SEAL AFTER CLOSING. ENSURE COOLER MAINTAINS PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. MILK DISCARDED. DISCONTINUE STORING POTENTIALLY HAZARDOUS FOODS INSIDE COOLER UNTIL CAPABLE OF HOLDING AT 41 DEGREES F OR LOWER.RECHECK: COOLER PUT OUT OF SERVICE UNTIL REPAIR HAS BEEN COMPLETED.
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NO EMPLOYEES WERE WEARING HAIR RESTAINTS.ENSURE EMPLOYEES HANDLING FOOD AND DRINKS WEAR PROPER HAIR RESTRAINTS.RECHECK 4/24: NOT CORRECTED. HAIR RESTRAINTS (CAPS, VISORS, ETC...) WILL BE ORDERED ACCORDING TO GENERAL MANAGER.
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: THREE BAY WASH SOLUTION HOLDING AT 95 DEGREES.ENSURE WASH TEMPERATURE MAINTAINS A MINIMUM OF 110 DEGREES F OR HIGHER.
Location: Kitchen
|
04/24/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TWO GALLONS OF MILK WERE HOLDING AT 50 DEGREES F INSIDE REACH IN COOLER AT SERVICE COUNTER. COOLER WAS HOLDING AT 60 DEGREES INSIDE. DOOR GASKET WARPED AND DID NOT PROVIDE A TIGHT SEAL AFTER CLOSING. ENSURE COOLER MAINTAINS PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. MILK DISCARDED. DISCONTINUE STORING POTENTIALLY HAZARDOUS FOODS INSIDE COOLER UNTIL CAPABLE OF HOLDING AT 41 DEGREES F OR LOWER.
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: NO EMPLOYEES WERE WEARING HAIR RESTAINTS.ENSURE EMPLOYEES HANDLING FOOD AND DRINKS WEAR PROPER HAIR RESTRAINTS.
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: THREE BAY WASH SOLUTION HOLDING AT 95 DEGREES.ENSURE WASH TEMPERATURE MAINTAINS A MINIMUM OF 110 DEGREES F OR HIGHER.
Location: Kitchen
|
04/17/2013 | Routine |
| No violation noted during this evaluation. | 10/23/2012 | Routine |
| No violation noted during this evaluation. | 04/18/2012 | Routine |
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