- 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: 4/17/2014: MAINTAIN BAGS OF SPAGHETTI IN COLD-TOP AT COOK LINE AT 41 DEGREES FAHRENHEIT OR BELOW. CURRENTLY, BAGS OF SPAGHETTI ARE TESTING AT 51.8 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Cold top
- No hand washing (when) (corrected on site)
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: 4/17/2014: MONITOR EMPLOYEE HAND WASHING AND GLOVE USE. EMPLOYEES SHALL WASH HANDS PRIOR TO PUTTING ON A SET OF GLOVES. EMPLOYEE REMOVED GLOVES AT COOK LINE, WENT AND RETRIEVED ANOTHER PAIR OF GLOVES TO PUT ON. ASKED EMPLOYEE TO WASH HANDS BEFORE PUTTING ON GLOVES.
- 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: 4/17/2014: KEEP ALL ITEMS OUT OF HAND SINK. MAINTAIN FREE AND CLEAR FOR HAND WASHING. CURRENTLY, DRINK CUP WITH LID AND STRAW PLACED IN HAND SINK.
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: 4/17/2014: MAINTAIN SANITIZER SOLUTION AT 200-400 PPM. CHANGE FREQUENTLY AND USE TEST STRIPS FOR CONCENTRATION VERIFICATION.
Location: Wait staff area
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 4/17/2014: HANG MOPS TO DRY WHEN FINISHED USING. RINSE MOP HEADS THAT CAN BE REUSED. HEAVILY SOILED AND WORN OUT MOP HEADS SHOULD BE REPLACED. CURRENTLY, MOP HEAD PLACED IN SOILED MOP BUCKET AND MOP HEAD PLACED IN MOP SINK. MOP HEAD IN MOP SINK IS LOADED WITH FOOD DEBRIS.
Location: Utility room
- 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: 4/17/2014: FREQUENTLY CHANGE MOP WATER AND MOP FLOORS WITH FRESH SOLUTION. EMPLOYEE MOPPING FLOOR WITH GRAY WATER. WENT OVER FLOOR SEVERAL TIMES WITH SAME WATER.
Location: Kitchen
- 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: 4/17/2014: PLACE KNIFE FOR CUTTING LIMES AT WAIT STATION IN SECONDARY CONTAINER WHEN NOT IN USE. CURRENTLY LAYING ON WAIT TRAY.
Location: Wait staff area
|
04/24/2014 | 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: 4/17/2014: MAINTAIN BAGS OF SPAGHETTI IN COLD-TOP AT COOK LINE AT 41 DEGREES FAHRENHEIT OR BELOW. CURRENTLY, BAGS OF SPAGHETTI ARE TESTING AT 51.8 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Cold top
- No hand washing (when) (corrected on site)
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: 4/17/2014: MONITOR EMPLOYEE HAND WASHING AND GLOVE USE. EMPLOYEES SHALL WASH HANDS PRIOR TO PUTTING ON A SET OF GLOVES. EMPLOYEE REMOVED GLOVES AT COOK LINE, WENT AND RETRIEVED ANOTHER PAIR OF GLOVES TO PUT ON. ASKED EMPLOYEE TO WASH HANDS BEFORE PUTTING ON GLOVES.
- 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: 4/17/2014: KEEP ALL ITEMS OUT OF HAND SINK. MAINTAIN FREE AND CLEAR FOR HAND WASHING. CURRENTLY, DRINK CUP WITH LID AND STRAW PLACED IN HAND SINK.
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: 4/17/2014: MAINTAIN SANITIZER SOLUTION AT 200-400 PPM. CHANGE FREQUENTLY AND USE TEST STRIPS FOR CONCENTRATION VERIFICATION.
Location: Wait staff area
- 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: 4/17/2014: HANG MOPS TO DRY WHEN FINISHED USING. RINSE MOP HEADS THAT CAN BE REUSED. HEAVILY SOILED AND WORN OUT MOP HEADS SHOULD BE REPLACED. CURRENTLY, MOP HEAD PLACED IN SOILED MOP BUCKET AND MOP HEAD PLACED IN MOP SINK. MOP HEAD IN MOP SINK IS LOADED WITH FOOD DEBRIS.
Location: Utility room
- 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: 4/17/2014: FREQUENTLY CHANGE MOP WATER AND MOP FLOORS WITH FRESH SOLUTION. EMPLOYEE MOPPING FLOOR WITH GRAY WATER. WENT OVER FLOOR SEVERAL TIMES WITH SAME WATER.
Location: Kitchen
- 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: 4/17/2014: PLACE KNIFE FOR CUTTING LIMES AT WAIT STATION IN SECONDARY CONTAINER WHEN NOT IN USE. CURRENTLY LAYING ON WAIT TRAY.
Location: Wait staff area
|
04/17/2014 | Routine |
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: IBUPROFEN ON SHELF ABOVE HOT FUDGE AND CARAMEL.DO NOT STORE ABOVE FOOD.
Location: Kitchen
- 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: SERVER CLEARED TABLE AND PLACED OPEN DRINKS ON COUNTER ABOVE BREAD. DISCONTINUE THIS PRACTICE. ENSURE ALL CUSTOMER PLATES AND EQUIPMENT ARE TAKEN TO DISHROOM.
Location: Kitchen (front)
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT HAND SINK IS SOILED WITH FOOD DEBRIS AND CORNER IS BLACK. KEEP CLEAN AT ALL TIMES, DO NOT USE FOR ANY OTHER PURPOSE THAN HANDWASHING.
Location: Kitchen (front)
Equipment: Hand sink
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: TILE OUTSIDE WALK IN COOLER-COVE MOLDING-IS MISSING. REPLACE.
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: 1. CLEAN AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
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: 1. CLEAN AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Walk-in cooler
- 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 AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Walk-in freezer
- 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 AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Dish machine area
- 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 AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Dish machine area
- 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 AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Kitchen (back)
- 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 AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTH NOT STORED IN SANITIZER BUCKET IN PREP AREA IN BACK. CLOTH STORED ON PREP TABLE.
Location: Kitchen (back)
- 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.
Location: Kitchen (front)
Equipment: Hand sink
- 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: PROVIDE THERMOMETER IN COOLER DRAWERS AND COOLER WITH MEAT AND POULTRY.
Location: Cook line
- 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: PROVIDE THERMOMETER IN COOLER DRAWERS AND COOLER WITH MEAT AND POULTRY.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKETS ON FREEZER DOORS NEXT TO FRYER. 2. REACH IN ICE CREAM FREEZER (LOWER FREEZER BELOW SHAKE PREP AREA) HEAVILY SOILED.CLEAN. 3. CRATES IN WALK IN COOLER HEAVILY SOILED. REMOVE AND CLEAN OR DISCONTINUE USING. 4. UNDERSIDE OF WALK IN COOLER SHELVES ARE HEAVILY SOILED. CLEAN.5. CLEAN WALK IN COOLER FAN GUARDS AND LIGHT FIXTURE. DUSTY.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKETS ON FREEZER DOORS NEXT TO FRYER. 2. REACH IN ICE CREAM FREEZER (LOWER FREEZER BELOW SHAKE PREP AREA) HEAVILY SOILED.CLEAN. 3. CRATES IN WALK IN COOLER HEAVILY SOILED. REMOVE AND CLEAN OR DISCONTINUE USING. 4. UNDERSIDE OF WALK IN COOLER SHELVES ARE HEAVILY SOILED. CLEAN.5. CLEAN WALK IN COOLER FAN GUARDS AND LIGHT FIXTURE. DUSTY.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKETS ON FREEZER DOORS NEXT TO FRYER. 2. REACH IN ICE CREAM FREEZER (LOWER FREEZER BELOW SHAKE PREP AREA) HEAVILY SOILED.CLEAN. 3. CRATES IN WALK IN COOLER HEAVILY SOILED. REMOVE AND CLEAN OR DISCONTINUE USING. 4. UNDERSIDE OF WALK IN COOLER SHELVES ARE HEAVILY SOILED. CLEAN.5. CLEAN WALK IN COOLER FAN GUARDS AND LIGHT FIXTURE. DUSTY.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKETS ON FREEZER DOORS NEXT TO FRYER. 2. REACH IN ICE CREAM FREEZER (LOWER FREEZER BELOW SHAKE PREP AREA) HEAVILY SOILED.CLEAN. 3. CRATES IN WALK IN COOLER HEAVILY SOILED. REMOVE AND CLEAN OR DISCONTINUE USING. 4. UNDERSIDE OF WALK IN COOLER SHELVES ARE HEAVILY SOILED. CLEAN.5. CLEAN WALK IN COOLER FAN GUARDS AND LIGHT FIXTURE. DUSTY.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKETS ON FREEZER DOORS NEXT TO FRYER. 2. REACH IN ICE CREAM FREEZER (LOWER FREEZER BELOW SHAKE PREP AREA) HEAVILY SOILED.CLEAN. 3. CRATES IN WALK IN COOLER HEAVILY SOILED. REMOVE AND CLEAN OR DISCONTINUE USING. 4. UNDERSIDE OF WALK IN COOLER SHELVES ARE HEAVILY SOILED. CLEAN.5. CLEAN WALK IN COOLER FAN GUARDS AND LIGHT FIXTURE. DUSTY.
Location: Walk-in cooler
- Thermometer location (corrected)
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Comments: THERMOMETER IN CONDIMENTS/SALAD COOLER IS IN THE BACK OF COOLER. ENSURE TO STORE THERMOMETERS IN FRONT OF COOLER WHERE VISIBLE.
Location: Kitchen
|
10/09/2013 | Recheck |
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: IBUPROFEN ON SHELF ABOVE HOT FUDGE AND CARAMEL.DO NOT STORE ABOVE FOOD.
Location: Kitchen
- 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: SERVER CLEARED TABLE AND PLACED OPEN DRINKS ON COUNTER ABOVE BREAD. DISCONTINUE THIS PRACTICE. ENSURE ALL CUSTOMER PLATES AND EQUIPMENT ARE TAKEN TO DISHROOM.
Location: Kitchen (front)
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FRONT HAND SINK IS SOILED WITH FOOD DEBRIS AND CORNER IS BLACK. KEEP CLEAN AT ALL TIMES, DO NOT USE FOR ANY OTHER PURPOSE THAN HANDWASHING.
Location: Kitchen (front)
Equipment: Hand sink
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: TILE OUTSIDE WALK IN COOLER-COVE MOLDING-IS MISSING. REPLACE.
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: 1. CLEAN AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
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: 1. CLEAN AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Walk-in cooler
- 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 AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Walk-in freezer
- 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 AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Dish machine area
- 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 AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Dish machine area
- 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 AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Kitchen (back)
- 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 AND COVE MOLDING BY WALL BY FRYER FREEZER. SOILED. 2. CLEAN WALK IN COOLER FLOOR. SOILED. CLEAN UNDER SHELVING, ALONG WALL.3. CLEAN WALK IN FREEZER FLOOR. SOILED. REMOVE CARDBOARD. 4. REMOVE CARDBOARD UNDER MATS IN DISHROOM. CARDBOARD IS NOT AN NONABSORBANT, CLEANABLE MATERIAL. 5. CLEAN CEILING VENT ABOVE ENTRANCE TO DISHROOM.6. REMOVE ITEMS ON FLOOR UNDER UPRIGHT ICE CREAM FREEZER AND CLEAN . FLOOR IS SOILED. 7. SWEEP, MOP AND REMOVE TRASH UNDER SHELVES IN DRY STORAGE.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTH NOT STORED IN SANITIZER BUCKET IN PREP AREA IN BACK. CLOTH STORED ON PREP TABLE.
Location: Kitchen (back)
- 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.
Location: Kitchen (front)
Equipment: Hand sink
- 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: PROVIDE THERMOMETER IN COOLER DRAWERS AND COOLER WITH MEAT AND POULTRY.
Location: Cook line
- 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: PROVIDE THERMOMETER IN COOLER DRAWERS AND COOLER WITH MEAT AND POULTRY.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKETS ON FREEZER DOORS NEXT TO FRYER. 2. REACH IN ICE CREAM FREEZER (LOWER FREEZER BELOW SHAKE PREP AREA) HEAVILY SOILED.CLEAN. 3. CRATES IN WALK IN COOLER HEAVILY SOILED. REMOVE AND CLEAN OR DISCONTINUE USING. 4. UNDERSIDE OF WALK IN COOLER SHELVES ARE HEAVILY SOILED. CLEAN.5. CLEAN WALK IN COOLER FAN GUARDS AND LIGHT FIXTURE. DUSTY.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKETS ON FREEZER DOORS NEXT TO FRYER. 2. REACH IN ICE CREAM FREEZER (LOWER FREEZER BELOW SHAKE PREP AREA) HEAVILY SOILED.CLEAN. 3. CRATES IN WALK IN COOLER HEAVILY SOILED. REMOVE AND CLEAN OR DISCONTINUE USING. 4. UNDERSIDE OF WALK IN COOLER SHELVES ARE HEAVILY SOILED. CLEAN.5. CLEAN WALK IN COOLER FAN GUARDS AND LIGHT FIXTURE. DUSTY.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKETS ON FREEZER DOORS NEXT TO FRYER. 2. REACH IN ICE CREAM FREEZER (LOWER FREEZER BELOW SHAKE PREP AREA) HEAVILY SOILED.CLEAN. 3. CRATES IN WALK IN COOLER HEAVILY SOILED. REMOVE AND CLEAN OR DISCONTINUE USING. 4. UNDERSIDE OF WALK IN COOLER SHELVES ARE HEAVILY SOILED. CLEAN.5. CLEAN WALK IN COOLER FAN GUARDS AND LIGHT FIXTURE. DUSTY.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKETS ON FREEZER DOORS NEXT TO FRYER. 2. REACH IN ICE CREAM FREEZER (LOWER FREEZER BELOW SHAKE PREP AREA) HEAVILY SOILED.CLEAN. 3. CRATES IN WALK IN COOLER HEAVILY SOILED. REMOVE AND CLEAN OR DISCONTINUE USING. 4. UNDERSIDE OF WALK IN COOLER SHELVES ARE HEAVILY SOILED. CLEAN.5. CLEAN WALK IN COOLER FAN GUARDS AND LIGHT FIXTURE. DUSTY.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN GASKETS ON FREEZER DOORS NEXT TO FRYER. 2. REACH IN ICE CREAM FREEZER (LOWER FREEZER BELOW SHAKE PREP AREA) HEAVILY SOILED.CLEAN. 3. CRATES IN WALK IN COOLER HEAVILY SOILED. REMOVE AND CLEAN OR DISCONTINUE USING. 4. UNDERSIDE OF WALK IN COOLER SHELVES ARE HEAVILY SOILED. CLEAN.5. CLEAN WALK IN COOLER FAN GUARDS AND LIGHT FIXTURE. DUSTY.
Location: Walk-in cooler
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Comments: THERMOMETER IN CONDIMENTS/SALAD COOLER IS IN THE BACK OF COOLER. ENSURE TO STORE THERMOMETERS IN FRONT OF COOLER WHERE VISIBLE.
Location: Kitchen
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10/02/2013 | Routine |
- 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 DID NOT CHANGE GLOVES AFTER LEAVING SANDWICH MAKE LINE. EMPLOYEE WENT TO WALK-IN COOLER WITH GLOVES ON AND RETURNED TO TASK WITH SAME GLOVES ON. HANDS SHOULD HAVE BEEN WASHED AND A NEW SET OF GLOVES PUT ON. MONITOR EMPLOYEE BEHAVIOR.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS BETWEEN HANDLING SOILED DISHES AND SANITIZED DISHES. HANDS SHALL ALWAYS BE WASHED BEFORE HANDLING SANITIZED DISHES.
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04/17/2013 | Recheck |
- 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 DID NOT CHANGE GLOVES AFTER LEAVING SANDWICH MAKE LINE. EMPLOYEE WENT TO WALK-IN COOLER WITH GLOVES ON AND RETURNED TO TASK WITH SAME GLOVES ON. HANDS SHOULD HAVE BEEN WASHED AND A NEW SET OF GLOVES PUT ON. MONITOR EMPLOYEE BEHAVIOR.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS BETWEEN HANDLING SOILED DISHES AND SANITIZED DISHES. HANDS SHALL ALWAYS BE WASHED BEFORE HANDLING SANITIZED DISHES.
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04/04/2013 | Routine |
- 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 LEFT EXPO LINE WITH GLOVES ON, AND PROCEEDED TO RETRIEVE FOOD ITEMS FROM WALK-IN COOLER. EMPLOYEE DID NOT REMOVE GLOVES WHEN CHANGING TASK OR BEFORE GOING BACK TO TASK..
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE WASHING DISHES DID NOT WASH HANDS BETWEEN HANDLING SOILED AND CLEAN DISHES. HANDS MUST BE WASHED AFTER HANDLING SOILED DISHES AND 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: COOK LINE: REACH-IN COOLER HOLDING MEAT NEEDS A THERMOMETER.
Location: Cook line
Equipment: Reach in cooler
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11/02/2012 | Recheck |
- 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 LEFT EXPO LINE WITH GLOVES ON, AND PROCEEDED TO RETRIEVE FOOD ITEMS FROM WALK-IN COOLER. EMPLOYEE DID NOT REMOVE GLOVES WHEN CHANGING TASK OR BEFORE GOING BACK TO TASK..
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE WASHING DISHES DID NOT WASH HANDS BETWEEN HANDLING SOILED AND CLEAN DISHES. HANDS MUST BE WASHED AFTER HANDLING SOILED DISHES AND EQUIPMENT.
- 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: COOK LINE: REACH-IN COOLER HOLDING MEAT NEEDS A THERMOMETER.
Location: Cook line
Equipment: Reach in cooler
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10/26/2012 | Routine |
- 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 HANDLING DRIVE-THRU WINDOW REGISTER STEPPED OVER TO THE FRYERS AND TOUCHED BUTTONS AND BASKETS WITH BARE HANDS,. EMPLOYEES MAKING SANDWICHES WITH GLOVES ON ALSO TOUCH THE SAME BUTTONS AND BASKETS AND THEN GO BACK TO SANDWICH MAKING. DESIGNATE EQUIPMENT A GLOVE OR NON-GLOVE AREA.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN WALK-IN COOLER. REPLACE BULB.
Location: Walk-in cooler
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08/09/2012 | Recheck |
- 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 HANDLING DRIVE-THRU WINDOW REGISTER STEPPED OVER TO THE FRYERS AND TOUCHED BUTTONS AND BASKETS WITH BARE HANDS,. EMPLOYEES MAKING SANDWICHES WITH GLOVES ON ALSO TOUCH THE SAME BUTTONS AND BASKETS AND THEN GO BACK TO SANDWICH MAKING. DESIGNATE EQUIPMENT A GLOVE OR NON-GLOVE AREA.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT IN WALK-IN COOLER. REPLACE BULB.
Location: Walk-in cooler
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08/01/2012 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE LEFT SANDWICH MAKE LINE AND WENT TO WALK-IN COOLER WITH GLOVES. RETURNED TO MAKE LINE WITH SAME SET OF GLOVES ON. INSTRUCTED EMPLOYEE TO CHANGE GLOVES AND WASH HANDS.
- 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: DISH MACHINE IS TESTING AT 0 PPM FOR SANITIZER SOLUTION. ADJUSTED SANITIZER AND MACHINE WAS TESTING AT 50-100 PPM. CORRECTED ON SIGHT.
Location: Kitchen (back)
Equipment: Dishmachine
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04/17/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE LEFT SANDWICH MAKE LINE AND WENT TO WALK-IN COOLER WITH GLOVES. RETURNED TO MAKE LINE WITH SAME SET OF GLOVES ON. INSTRUCTED EMPLOYEE TO CHANGE GLOVES AND WASH HANDS.
- 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: DISH MACHINE IS TESTING AT 0 PPM FOR SANITIZER SOLUTION. ADJUSTED SANITIZER AND MACHINE WAS TESTING AT 50-100 PPM. CORRECTED ON SIGHT.
Location: Kitchen (back)
Equipment: Dishmachine
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04/06/2012 | 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: RAW EGGS HELD AT ROOM TEMPERATURE. CONTAINER TOO FULL. EGGS AT BOTTOM HELD COLD, EGGS AT TOP OF CONTAINER ARE WARM TO THE TOUCH. STORE ALL EGGS AT 41 DEGREES OR BELOW.
- 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: THERMOMETER NEEDED IN COOLER BELOW SERVICE WINDOW. COULD NOT LOCATE. 12/19/2011: THERMOMETER ON ORDER.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BOTTOM OF SHAKE STATION COOLER. MAINTAIN.
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12/19/2011 | 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: RAW EGGS HELD AT ROOM TEMPERATURE. CONTAINER TOO FULL. EGGS AT BOTTOM HELD COLD, EGGS AT TOP OF CONTAINER ARE WARM TO THE TOUCH. STORE ALL EGGS AT 41 DEGREES OR BELOW.
- 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: THERMOMETER NEEDED IN COOLER BELOW SERVICE WINDOW. COULD NOT LOCATE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BOTTOM OF SHAKE STATION COOLER. MAINTAIN.
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12/09/2011 | Routine |
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