| No violation noted during this evaluation. | 11/05/2014 | Illness Complaint |
| No violation noted during this evaluation. | 10/15/2014 | 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: 9/24/2014: (1) MAINTAIN COOKED CHICKEN (AND OTHER COOKED MEATS) AT 41 DEGREES OR BELOW AT PIZZA PREP TABLE. BBQ CHICKEN TESTING AT 82 dF. CHICKEN DISCARDED. CORRECTED DURING INSPECTION. (2) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN MAIN KITCHEN. MAYO TESTING AT 55 dF. MAYO DISCARDED. CORRECTED DURING INSPECTION. (3) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN WAIT STAFF AREA. MAYO TESTING AT 46 DEGREES FAHRENHEIT. CORRECTED DURING INSPECTION. ***KEEP COLD-TOP COOLER LID CLOSED WHEN NOT IN USE.*** (4) MAINTAIN PIE COOLER AT 41 DEGREES FAHRENHEIT OR BELOW. ADJUST COOLER AS NEEDED TO MAINTAIN 41 dF DURING PEAK HOURS OF USE.
Location: Kitchen (back)
Equipment: Prep table
- 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: 9/24/2014: (1) MAINTAIN COOKED CHICKEN (AND OTHER COOKED MEATS) AT 41 DEGREES OR BELOW AT PIZZA PREP TABLE. BBQ CHICKEN TESTING AT 82 dF. CHICKEN DISCARDED. CORRECTED DURING INSPECTION. (2) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN MAIN KITCHEN. MAYO TESTING AT 55 dF. MAYO DISCARDED. CORRECTED DURING INSPECTION. (3) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN WAIT STAFF AREA. MAYO TESTING AT 46 DEGREES FAHRENHEIT. CORRECTED DURING INSPECTION. ***KEEP COLD-TOP COOLER LID CLOSED WHEN NOT IN USE.*** (4) MAINTAIN PIE COOLER AT 41 DEGREES FAHRENHEIT OR BELOW. ADJUST COOLER AS NEEDED TO MAINTAIN 41 dF DURING PEAK HOURS OF USE.
Location: Main kitchen
Equipment: Cold top
- 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: 9/24/2014: (1) MAINTAIN COOKED CHICKEN (AND OTHER COOKED MEATS) AT 41 DEGREES OR BELOW AT PIZZA PREP TABLE. BBQ CHICKEN TESTING AT 82 dF. CHICKEN DISCARDED. CORRECTED DURING INSPECTION. (2) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN MAIN KITCHEN. MAYO TESTING AT 55 dF. MAYO DISCARDED. CORRECTED DURING INSPECTION. (3) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN WAIT STAFF AREA. MAYO TESTING AT 46 DEGREES FAHRENHEIT. CORRECTED DURING INSPECTION. ***KEEP COLD-TOP COOLER LID CLOSED WHEN NOT IN USE.*** (4) MAINTAIN PIE COOLER AT 41 DEGREES FAHRENHEIT OR BELOW. ADJUST COOLER AS NEEDED TO MAINTAIN 41 dF DURING PEAK HOURS OF USE.
Location: Wait staff area
Equipment: Cold top
- 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: 9/24/2014: (1) MAINTAIN COOKED CHICKEN (AND OTHER COOKED MEATS) AT 41 DEGREES OR BELOW AT PIZZA PREP TABLE. BBQ CHICKEN TESTING AT 82 dF. CHICKEN DISCARDED. CORRECTED DURING INSPECTION. (2) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN MAIN KITCHEN. MAYO TESTING AT 55 dF. MAYO DISCARDED. CORRECTED DURING INSPECTION. (3) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN WAIT STAFF AREA. MAYO TESTING AT 46 DEGREES FAHRENHEIT. CORRECTED DURING INSPECTION. ***KEEP COLD-TOP COOLER LID CLOSED WHEN NOT IN USE.*** (4) MAINTAIN PIE COOLER AT 41 DEGREES FAHRENHEIT OR BELOW. ADJUST COOLER AS NEEDED TO MAINTAIN 41 dF DURING PEAK HOURS OF USE.
Location: Wait staff area
Equipment: Reach in cooler (3 door)
- 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: 10/7/2014: EMPLOYEES ARE TO WASH HANDS PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME GLOVES ARE PUT ON. EMPLOYEE WENT TO PUT ON GLOVES IN BACK KITCHEN WITHOUT HAND WASHING. CORRECTED DURING INSPECTION.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 9/24/2014: STORE RAW MEATS SEPARATE FROM COOKED MEATS. BAG OF OPEN RAW SAUSAGE STORED IN CONTAINER WITH OPEN BAGS OF COOKED HAM AND CHICKEN AT PIZZA PREP TABLE. CORRECTED DURING INSPECTION.
Location: Kitchen (back)
Equipment: Prep table
- 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: 9/24/2014: LABEL ALL POTENTIALLY HAZARDOUS FOODS WITH DATE MARK AND DISCARD AFTER 7 DAYS. RAW CHICKEN IN PIZZA KITCHEN WALK-IN COOLER NOT LABELED WITH DATE.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: 9/24/2014: MAINTAIN IN-PLACE SANITIZER AT 50-100 PPM AT COOK LINE. CORRECTED DURING INSPECTION.
Location: Cook line
- 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: 9/24/2014: STORE PERSONAL ITEMS LIKE PURSES AND JACKETS IN APPROVED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS. CORRECTED DURING INSPECTION.
Location: Kitchen (back)
- 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: 9/24/2014: MAINTAIN THERMOMETERS IN COLD-TOP COOLER IN WAIT STAFF AREA AND REACH-IN COLESLAW/COTTAGE CHEESE COOLER IN WAIT STAFF AREA.
Location: Wait staff area
Equipment: Cold top
- 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: 9/24/2014: MAINTAIN THERMOMETERS IN COLD-TOP COOLER IN WAIT STAFF AREA AND REACH-IN COLESLAW/COTTAGE CHEESE COOLER IN WAIT STAFF AREA.
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 9/24/2014: REATTACH HAND SINK IN MAIN KITCHEN TO WALL. SEAL EDGE OF SINK TO WALL WITH SEALANT.
Location: Main 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: 10/7/2014: REPAIR LEAK AT PREP SINK IN BACK KITCHEN (PIZZA MAKE AREA). OWNER IS AWARE OF ISSUE AND IN PROCESS OF REPAIR.
Location: Kitchen (back)
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: 9/24/2014: STORE ICE SCOOP IN SANITARY SECOND CONTAINER. CURRENT CONTAINER IS FULL OF WATER. MONITOR AND EMPTY.
Location: Kitchen (back)
Equipment: Ice machine
|
10/08/2014 | 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: 9/24/2014: (1) MAINTAIN COOKED CHICKEN (AND OTHER COOKED MEATS) AT 41 DEGREES OR BELOW AT PIZZA PREP TABLE. BBQ CHICKEN TESTING AT 82 dF. CHICKEN DISCARDED. CORRECTED DURING INSPECTION. (2) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN MAIN KITCHEN. MAYO TESTING AT 55 dF. MAYO DISCARDED. CORRECTED DURING INSPECTION. (3) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN WAIT STAFF AREA. MAYO TESTING AT 46 DEGREES FAHRENHEIT. CORRECTED DURING INSPECTION. ***KEEP COLD-TOP COOLER LID CLOSED WHEN NOT IN USE.*** (4) MAINTAIN PIE COOLER AT 41 DEGREES FAHRENHEIT OR BELOW. ADJUST COOLER AS NEEDED TO MAINTAIN 41 dF DURING PEAK HOURS OF USE.
Location: Kitchen (back)
Equipment: Prep table
- 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: 9/24/2014: (1) MAINTAIN COOKED CHICKEN (AND OTHER COOKED MEATS) AT 41 DEGREES OR BELOW AT PIZZA PREP TABLE. BBQ CHICKEN TESTING AT 82 dF. CHICKEN DISCARDED. CORRECTED DURING INSPECTION. (2) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN MAIN KITCHEN. MAYO TESTING AT 55 dF. MAYO DISCARDED. CORRECTED DURING INSPECTION. (3) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN WAIT STAFF AREA. MAYO TESTING AT 46 DEGREES FAHRENHEIT. CORRECTED DURING INSPECTION. ***KEEP COLD-TOP COOLER LID CLOSED WHEN NOT IN USE.*** (4) MAINTAIN PIE COOLER AT 41 DEGREES FAHRENHEIT OR BELOW. ADJUST COOLER AS NEEDED TO MAINTAIN 41 dF DURING PEAK HOURS OF USE.
Location: Main kitchen
Equipment: Cold top
- 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: 9/24/2014: (1) MAINTAIN COOKED CHICKEN (AND OTHER COOKED MEATS) AT 41 DEGREES OR BELOW AT PIZZA PREP TABLE. BBQ CHICKEN TESTING AT 82 dF. CHICKEN DISCARDED. CORRECTED DURING INSPECTION. (2) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN MAIN KITCHEN. MAYO TESTING AT 55 dF. MAYO DISCARDED. CORRECTED DURING INSPECTION. (3) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN WAIT STAFF AREA. MAYO TESTING AT 46 DEGREES FAHRENHEIT. CORRECTED DURING INSPECTION. ***KEEP COLD-TOP COOLER LID CLOSED WHEN NOT IN USE.*** (4) MAINTAIN PIE COOLER AT 41 DEGREES FAHRENHEIT OR BELOW. ADJUST COOLER AS NEEDED TO MAINTAIN 41 dF DURING PEAK HOURS OF USE.
Location: Wait staff area
Equipment: Cold top
- 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: 9/24/2014: (1) MAINTAIN COOKED CHICKEN (AND OTHER COOKED MEATS) AT 41 DEGREES OR BELOW AT PIZZA PREP TABLE. BBQ CHICKEN TESTING AT 82 dF. CHICKEN DISCARDED. CORRECTED DURING INSPECTION. (2) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN MAIN KITCHEN. MAYO TESTING AT 55 dF. MAYO DISCARDED. CORRECTED DURING INSPECTION. (3) MAINTAIN MAYONAISE AT 41 dF OR BELOW AT COLD-TOP IN WAIT STAFF AREA. MAYO TESTING AT 46 DEGREES FAHRENHEIT. CORRECTED DURING INSPECTION. ***KEEP COLD-TOP COOLER LID CLOSED WHEN NOT IN USE.*** (4) MAINTAIN PIE COOLER AT 41 DEGREES FAHRENHEIT OR BELOW. ADJUST COOLER AS NEEDED TO MAINTAIN 41 dF DURING PEAK HOURS OF USE.
Location: Wait staff area
Equipment: Reach in cooler (3 door)
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 9/24/2014: STORE RAW MEATS SEPARATE FROM COOKED MEATS. BAG OF OPEN RAW SAUSAGE STORED IN CONTAINER WITH OPEN BAGS OF COOKED HAM AND CHICKEN AT PIZZA PREP TABLE. CORRECTED DURING INSPECTION.
Location: Kitchen (back)
Equipment: Prep table
- 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: 9/24/2014: LABEL ALL POTENTIALLY HAZARDOUS FOODS WITH DATE MARK AND DISCARD AFTER 7 DAYS. RAW CHICKEN IN PIZZA KITCHEN WALK-IN COOLER NOT LABELED WITH DATE.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: 9/24/2014: MAINTAIN IN-PLACE SANITIZER AT 50-100 PPM AT COOK LINE. CORRECTED DURING INSPECTION.
Location: Cook line
- 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: 9/24/2014: STORE PERSONAL ITEMS LIKE PURSES AND JACKETS IN APPROVED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS. CORRECTED DURING INSPECTION.
Location: Kitchen (back)
- 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: 9/24/2014: MAINTAIN THERMOMETERS IN COLD-TOP COOLER IN WAIT STAFF AREA AND REACH-IN COLESLAW/COTTAGE CHEESE COOLER IN WAIT STAFF AREA.
Location: Wait staff area
Equipment: Cold top
- 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: 9/24/2014: MAINTAIN THERMOMETERS IN COLD-TOP COOLER IN WAIT STAFF AREA AND REACH-IN COLESLAW/COTTAGE CHEESE COOLER IN WAIT STAFF AREA.
Location: Wait staff area
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 9/24/2014: REATTACH HAND SINK IN MAIN KITCHEN TO WALL. SEAL EDGE OF SINK TO WALL WITH SEALANT.
Location: Main kitchen
Equipment: Hand 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: 9/24/2014: STORE ICE SCOOP IN SANITARY SECOND CONTAINER. CURRENT CONTAINER IS FULL OF WATER. MONITOR AND EMPTY.
Location: Kitchen (back)
Equipment: Ice machine
|
09/24/2014 | Routine |
| No violation noted during this evaluation. | 08/01/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 06/13/2014 | Non-Illness Complaint |
- 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 CLEANED A COUNTERTOP, THEN WENT TO ASSEMBLE FOOD WITH SAME GLOVES. WHEN SWITCHING BETWEEN FOOD HANDLING AND CLEANING TASKS, PLEASE REMOVE GLOVES, WASH HANDS, AND PUT ON A NEW PAIR OF GLOVES.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINER OF RAW FISH WAS PLACED ON TOP OF A BOX OF CHIPS TO THAW.PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED OR READY TO EAT FOODSCorrected on site.
Location: Walk-in cooler
- 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: IN PLACE SANITIZER CONCENTRATION WAS TOO LOW.Corrected on site.
Location: Wait staff area
- 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: PLEASE DO NOT HANG PERSONAL ITEMS SUCH AS COATS ON RACKS WHERE FOOD IS STORED
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE REPAIR COVE MOLDING WHERE IT HAS PEELED AWAY FROM THE WALL
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.
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.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WALK IN COOLER FAN GRATES
Location: Walk-in cooler
|
03/31/2014 | Recheck |
- 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: EMPLOYEE CLEANED A COUNTERTOP, THEN WENT TO ASSEMBLE FOOD WITH SAME GLOVES. WHEN SWITCHING BETWEEN FOOD HANDLING AND CLEANING TASKS, PLEASE REMOVE GLOVES, WASH HANDS, AND PUT ON A NEW PAIR OF GLOVES.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CONTAINER OF RAW FISH WAS PLACED ON TOP OF A BOX OF CHIPS TO THAW.PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED OR READY TO EAT FOODSCorrected on site.
Location: Walk-in cooler
- 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: IN PLACE SANITIZER CONCENTRATION WAS TOO LOW.Corrected on site.
Location: Wait staff area
- 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: PLEASE DO NOT HANG PERSONAL ITEMS SUCH AS COATS ON RACKS WHERE FOOD IS STORED
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PLEASE REPAIR COVE MOLDING WHERE IT HAS PEELED AWAY FROM THE WALL
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.
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.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WALK IN COOLER FAN GRATES
Location: Walk-in cooler
|
03/25/2014 | Routine |
| No violation noted during this evaluation. | 03/25/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 01/14/2014 | Non-Illness Complaint |
- Minimize contact (Non-Critical)
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: EMPLOYEES WERE USING NON-HANDLED CUPS TO SCOOP ICE. TO PREVENT CONTACT BETWEEN ICE USED FOR CONSUMPTION AND BARE HANDS, PLEASE USE AN APPROVED SCOOP WITH A HANDLE RATHER THAN BEVERAGE CUPS.
|
11/15/2013 | Non-Illness Complaint |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PLEASE CLEAN AND SANITIZE ICE WAND
Location: Kitchen
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: ESTABLISHMENT WAS WITHOUT HOT WATER AT TIME OF INSPECTION. Food preparation and service must cease until hot water is restored. Establishment must close until inspector determines that the plumbing issue had been resolved.
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: IN PLACE SANITIZER CONCENTRATION TOO LOW. PLEASE USE TEST STRIPS TO CHECK CONCENTRATION, AND CHANGE SANITIZER FREQUENTLY TO MAINTAIN IT AT THE PROPER CONCENTRATION
Location: Kitchen
- 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.
Location: Kitchen
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP HANGING ABOVE FOOD PREP AREA. PLEASE MOVE THE FLY STRIP TO AN AREA AWAY FROM FOOD STORAGE AND PREP
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPLACE MISSING CEILING TILE ABOVE PIZZA PREP AREA
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: WALLS AND FLOORS THROUGHOUT KITCHEN NEED TO BE CLEANED
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: WALLS AND FLOORS THROUGHOUT KITCHEN NEED TO BE CLEANED
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Wait staff area
- 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: BEEF THAWING ON PREP SINK DRAINBOARD AT ROOM TEMPERATURE. PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PLEASE SEAL HANDSINK (in back kitchen) TO WALL
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:INTERIOR OF UPRIGHT FREEZER (the one where the ice wand is kept, to the right of the handsink)CART BY THE COOK LINEWALK IN COOLER DOOR HANDLE
Location: Kitchen
Equipment: Upright freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR LEAK IN 2 BAY SINK
Location: Kitchen
Equipment: 2-bay
- 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: PLEASE DO NOT STORE ICE SCOOPS ON SODA MACHINE. STORE IN A CLEAN AND SANITIZED CONTAINER, OR IN ICE IF THE SCOOP HANDLE CAN BE KEPT UP AND OUT OF THE ICE
Location: Wait staff area
|
10/28/2013 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PLEASE CLEAN AND SANITIZE ICE WAND
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: ESTABLISHMENT WAS WITHOUT HOT WATER AT TIME OF INSPECTION. Food preparation and service must cease until hot water is restored. Establishment must close until inspector determines that the plumbing issue had been resolved.
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: IN PLACE SANITIZER CONCENTRATION TOO LOW. PLEASE USE TEST STRIPS TO CHECK CONCENTRATION, AND CHANGE SANITIZER FREQUENTLY TO MAINTAIN IT AT THE PROPER CONCENTRATION
Location: Kitchen
- 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.
Location: Kitchen
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP HANGING ABOVE FOOD PREP AREA. PLEASE MOVE THE FLY STRIP TO AN AREA AWAY FROM FOOD STORAGE AND PREP
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE REPLACE MISSING CEILING TILE ABOVE PIZZA PREP AREA
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: WALLS AND FLOORS THROUGHOUT KITCHEN NEED TO BE CLEANED
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: WALLS AND FLOORS THROUGHOUT KITCHEN NEED TO BE CLEANED
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Wait staff area
- 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: BEEF THAWING ON PREP SINK DRAINBOARD AT ROOM TEMPERATURE. PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PLEASE SEAL HANDSINK (in back kitchen) TO WALL
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:INTERIOR OF UPRIGHT FREEZER (the one where the ice wand is kept, to the right of the handsink)CART BY THE COOK LINEWALK IN COOLER DOOR HANDLE
Location: Kitchen
Equipment: Upright freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR LEAK IN 2 BAY SINK
Location: Kitchen
Equipment: 2-bay
- 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: PLEASE DO NOT STORE ICE SCOOPS ON SODA MACHINE. STORE IN A CLEAN AND SANITIZED CONTAINER, OR IN ICE IF THE SCOOP HANDLE CAN BE KEPT UP AND OUT OF THE ICE
Location: Wait staff area
|
10/22/2013 | Routine |
- 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: OBSERVED RODENT DROPPINGS ON FLOOR IN CORNER OF CLOCK IN AREA
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: AREAS OF KITCHEN FLOORS ARE HEAVILY SOILED. PLEASE THOROUGHLY CLEAN KITCHEN FLOORS, AND PAY SPECIAL ATTENTION TO EDGES, CORNERS, BEHIND AND BENEATH EQUIPMENT
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: AREAS OF KITCHEN FLOORS ARE HEAVILY SOILED. PLEASE THOROUGHLY CLEAN KITCHEN FLOORS, AND PAY SPECIAL ATTENTION TO EDGES, CORNERS, BEHIND AND BENEATH EQUIPMENT
Location: Kitchen (front)
|
07/25/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED RODENT DROPPINGS ON FLOOR IN CORNER OF CLOCK IN AREA
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: AREAS OF KITCHEN FLOORS ARE HEAVILY SOILED. PLEASE THOROUGHLY CLEAN KITCHEN FLOORS, AND PAY SPECIAL ATTENTION TO EDGES, CORNERS, BEHIND AND BENEATH EQUIPMENT
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: AREAS OF KITCHEN FLOORS ARE HEAVILY SOILED. PLEASE THOROUGHLY CLEAN KITCHEN FLOORS, AND PAY SPECIAL ATTENTION TO EDGES, CORNERS, BEHIND AND BENEATH EQUIPMENT
Location: Kitchen (front)
|
07/16/2013 | 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: UPRIGHT COOLER IN THE KITCHEN AT 45 DEGREES F
Location: Kitchen
Equipment: Upright cooler
- 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: ALL EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE COOKED FOODS. PLEASE STORE BELOW.
Location: Kitchen
Equipment: Upright cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EMPLOYEE TOUCHED FOOD CONTACT SURFACE OF A SANITIZED BOWL WITH UNPROTECTED HAND. PLEASE ENSURE THAT EMPLOYEES TAKE CARE NOT TO CONTAMINATE SANITIZED TABLEWARE AND DISHES
- 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: PLEASE DO NOT STORE EMPLOYEE DRINKS ON TOP OF COOKING OR PREP EQUIPMENT
Location: Kitchen
- 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: PLEASE DO NOT STORE MOP HEAD IN MOP BUCKET WHEN NOT IN USE
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: UPRIGHT COOLER IN KITCHEN NOT MAINTAINING FOOD AT 41 DEGREES F OR BELOW. PLEASE REPAIR.
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1; UNDERNEATH THE COKE MACHINE IN THE WAIT STAFF AREA2: INTERIOR OF THE REACH IN COOLER IN THE WAIT STAFF AREA (the glass-front one where the cole slaw is)3: INSIDE OF THE SALAD COOLER COLD TOP
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1; UNDERNEATH THE COKE MACHINE IN THE WAIT STAFF AREA2: INTERIOR OF THE REACH IN COOLER IN THE WAIT STAFF AREA (the glass-front one where the cole slaw is)3: INSIDE OF THE SALAD COOLER COLD TOP
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1; UNDERNEATH THE COKE MACHINE IN THE WAIT STAFF AREA2: INTERIOR OF THE REACH IN COOLER IN THE WAIT STAFF AREA (the glass-front one where the cole slaw is)3: INSIDE OF THE SALAD COOLER COLD TOP
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: PLEASE STORE BULK FOOD SCOOPS WITH THE HANDLE UP AND OUT OF THE FOOD
Location: Kitchen (back)
|
06/03/2013 | 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: UPRIGHT COOLER IN THE KITCHEN AT 45 DEGREES F
Location: Kitchen
Equipment: Upright cooler
- 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: ALL EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED ABOVE COOKED FOODS. PLEASE STORE BELOW.
Location: Kitchen
Equipment: Upright cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EMPLOYEE TOUCHED FOOD CONTACT SURFACE OF A SANITIZED BOWL WITH UNPROTECTED HAND. PLEASE ENSURE THAT EMPLOYEES TAKE CARE NOT TO CONTAMINATE SANITIZED TABLEWARE AND DISHES
- 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: PLEASE DO NOT STORE EMPLOYEE DRINKS ON TOP OF COOKING OR PREP EQUIPMENT
Location: Kitchen
- 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: PLEASE DO NOT STORE MOP HEAD IN MOP BUCKET WHEN NOT IN USE
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: UPRIGHT COOLER IN KITCHEN NOT MAINTAINING FOOD AT 41 DEGREES F OR BELOW. PLEASE REPAIR.
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1; UNDERNEATH THE COKE MACHINE IN THE WAIT STAFF AREA2: INTERIOR OF THE REACH IN COOLER IN THE WAIT STAFF AREA (the glass-front one where the cole slaw is)3: INSIDE OF THE SALAD COOLER COLD TOP
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1; UNDERNEATH THE COKE MACHINE IN THE WAIT STAFF AREA2: INTERIOR OF THE REACH IN COOLER IN THE WAIT STAFF AREA (the glass-front one where the cole slaw is)3: INSIDE OF THE SALAD COOLER COLD TOP
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1; UNDERNEATH THE COKE MACHINE IN THE WAIT STAFF AREA2: INTERIOR OF THE REACH IN COOLER IN THE WAIT STAFF AREA (the glass-front one where the cole slaw is)3: INSIDE OF THE SALAD COOLER COLD TOP
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: PLEASE STORE BULK FOOD SCOOPS WITH THE HANDLE UP AND OUT OF THE FOOD
Location: Kitchen (back)
|
05/29/2013 | 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: FOOD IN ICE BACK NEAR COOK LINE IS AT 51 DEGREES F. PLEASE ADD ICE AND MONITOR TEMPERATURE TO ENSURE THAT IT DOES NOT GO BELOW 41 DEGREES F
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF STORED ABOVE COOKED CHICKEN IN THE WALK-IN COOLER. PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOODCorrected on site.
Location: Walk-in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Glove use (Non-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: OBSERVED EMPLOYEE WIPE GLOVED HANDS ON APRON. PLEASE REMOVE AND DISCARD GLOVES WHEN THEY BECOME SOILED.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: BAGS OF CORNMEAL ON FLOOR IN PIZZA KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN EXTERIOR OF DEEP FRYERS
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN COOKTOPS
Location: Cook line
- 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: PLEASE STORE ICE SCOOPS IN A CLEAN AND SANITIZED CONTAINER, OR IN THE ICE WITH THE HANDLE UP AND ABOVE THE LEVEL OF THE ICE
Location: Kitchen
Equipment: Ice machine
- 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: PLEASE STORE ICE SCOOPS IN A CLEAN AND SANITIZED CONTAINER, OR IN THE ICE WITH THE HANDLE UP AND ABOVE THE LEVEL OF THE ICE
Location: Wait staff area
|
01/10/2013 | 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: DELI MEAT TEMPERATURE IN GLASS-DOOR COOLER AT 46-47 DEGREES F.
Location: Kitchen
Equipment: Upright cooler
- 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: PLEASE DO NOT BLOW INTO GLOVES BEFORE PUTTING THEM ON.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE OPEN CONTAINER OF PICKLES. PLEASE STORE RAW MEATS BELOW READY-TO-EAT FOODS
Location: Walk-in cooler
- 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: IN-PLACE SANITIZER IN WAIT STAFF AREA WAS AT TOO LOW A CONCETRATION
Location: Wait staff area
- Glove use (Non-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 WAS USING A GLOVE THAT HAD TORN (not handling food). PLEASE DISCARD GLOVES WHEN THEY BECOME DAMAGED
- 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: EMPLOYEE DRINK AND CELL PHONE ON PREP TABLE. PLEASE STORE BELOW OR SEPARATE FROM FOOD PREP AREAS
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: KITCHEN FLOORS, WALLS, AND CEILINGS NEEDS TO BE CLEANED (ESPECIALLY IN COOK LINE AREA)
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: KITCHEN FLOORS, WALLS, AND CEILINGS NEEDS TO BE CLEANED (ESPECIALLY IN COOK LINE AREA)
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WALK-IN COOLER SHELVES2: AREA AROUND FRYERS3: INTERIOR OF TRUE FREEZER (THE ONE TO THE RIGHT OF THE HANDSINK IN THE COOK LINE AREA)
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WALK-IN COOLER SHELVES2: AREA AROUND FRYERS3: INTERIOR OF TRUE FREEZER (THE ONE TO THE RIGHT OF THE HANDSINK IN THE COOK LINE AREA)
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WALK-IN COOLER SHELVES2: AREA AROUND FRYERS3: INTERIOR OF TRUE FREEZER (THE ONE TO THE RIGHT OF THE HANDSINK IN THE COOK LINE AREA)
Location: Kitchen
Equipment: True freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN OVEN/COOK SURFACE
Location: Kitchen
|
09/19/2012 | 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: DELI MEAT TEMPERATURE IN GLASS-DOOR COOLER AT 46-47 DEGREES F.
Location: Kitchen
Equipment: Upright cooler
- 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: PLEASE DO NOT BLOW INTO GLOVES BEFORE PUTTING THEM ON.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE OPEN CONTAINER OF PICKLES. PLEASE STORE RAW MEATS BELOW READY-TO-EAT FOODS
Location: Walk-in cooler
- 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: IN-PLACE SANITIZER IN WAIT STAFF AREA WAS AT TOO LOW A CONCETRATION
Location: Wait staff area
- Glove use (Non-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: EMPLOYEE WAS USING A GLOVE THAT HAD TORN (not handling food). PLEASE DISCARD GLOVES WHEN THEY BECOME DAMAGED
- Storage of Personal Items
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: EMPLOYEE DRINK AND CELL PHONE ON PREP TABLE. PLEASE STORE BELOW OR SEPARATE FROM FOOD PREP AREAS
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: KITCHEN FLOORS, WALLS, AND CEILINGS NEEDS TO BE CLEANED (ESPECIALLY IN COOK LINE AREA)
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: KITCHEN FLOORS, WALLS, AND CEILINGS NEEDS TO BE CLEANED (ESPECIALLY IN COOK LINE AREA)
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WALK-IN COOLER SHELVES2: AREA AROUND FRYERS3: INTERIOR OF TRUE FREEZER (THE ONE TO THE RIGHT OF THE HANDSINK IN THE COOK LINE AREA)
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WALK-IN COOLER SHELVES2: AREA AROUND FRYERS3: INTERIOR OF TRUE FREEZER (THE ONE TO THE RIGHT OF THE HANDSINK IN THE COOK LINE AREA)
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WALK-IN COOLER SHELVES2: AREA AROUND FRYERS3: INTERIOR OF TRUE FREEZER (THE ONE TO THE RIGHT OF THE HANDSINK IN THE COOK LINE AREA)
Location: Kitchen
Equipment: True freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN OVEN/COOK SURFACE
Location: Kitchen
|
09/06/2012 | Routine |
| No violation noted during this evaluation. | 09/06/2012 | 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: HAM IN ICE BATH AT 58 DEGREES. WHEN USING ICE BATHS TO KEEP FOOD COLD, IT IS IMPORTANT THAT THE ICE COME UP TO THE LEVEL OF THE FOOD IN THE CONTAINER TO ENSURE A CONSISTENT TEMPERATURE OF 41 DEGREES F OR BELOW THROUGHOUT.
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: PLEASE LABEL ALL CHEMICAL CONTAINERS AND SPRAY BOTTLES
- 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: EMPLOYEE DRINKS ON SHELVES ABOVE PREP TABLES AND COLD TOPS. PLEASE STORE EMPLOYEE DRINKS ON LOWER SHELVES. DRINKS ALSO NEED TO HAVE A LID AND A STRAW
Location: Cook line
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS (FLOUR, SUGAR, ETC.)
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: PLEASE CLEAN FLOOR BENEATH THE GLASS-DOOR COOLER BY THE COOK LINE
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELF ABOVE HANDSINK NEAR THE COOK LINE2: SHELVES BELOW THE COOK LINE3: BREAD RACKS BY THE COOK LINE4: INSIDE THE SALAD COOLER IN THE WAITSTAFF AREA
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELF ABOVE HANDSINK NEAR THE COOK LINE2: SHELVES BELOW THE COOK LINE3: BREAD RACKS BY THE COOK LINE4: INSIDE THE SALAD COOLER IN THE WAITSTAFF AREA
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELF ABOVE HANDSINK NEAR THE COOK LINE2: SHELVES BELOW THE COOK LINE3: BREAD RACKS BY THE COOK LINE4: INSIDE THE SALAD COOLER IN THE WAITSTAFF AREA
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELF ABOVE HANDSINK NEAR THE COOK LINE2: SHELVES BELOW THE COOK LINE3: BREAD RACKS BY THE COOK LINE4: INSIDE THE SALAD COOLER IN THE WAITSTAFF AREA
Location: Wait staff area
- 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: PLEASE CLEAN ICE DISPENSER NOZZLE OF COKE MACHINE IN DINING ROOM
Location: Dining room
Equipment: Soda machine
|
04/18/2012 | 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: HAM IN ICE BATH AT 58 DEGREES. WHEN USING ICE BATHS TO KEEP FOOD COLD, IT IS IMPORTANT THAT THE ICE COME UP TO THE LEVEL OF THE FOOD IN THE CONTAINER TO ENSURE A CONSISTENT TEMPERATURE OF 41 DEGREES F OR BELOW THROUGHOUT.
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: PLEASE LABEL ALL CHEMICAL CONTAINERS AND SPRAY BOTTLES
- Storage of Personal Items
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: EMPLOYEE DRINKS ON SHELVES ABOVE PREP TABLES AND COLD TOPS. PLEASE STORE EMPLOYEE DRINKS ON LOWER SHELVES. DRINKS ALSO NEED TO HAVE A LID AND A STRAW
Location: Cook line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS (FLOUR, SUGAR, ETC.)
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: PLEASE CLEAN FLOOR BENEATH THE GLASS-DOOR COOLER BY THE COOK LINE
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELF ABOVE HANDSINK NEAR THE COOK LINE2: SHELVES BELOW THE COOK LINE3: BREAD RACKS BY THE COOK LINE4: INSIDE THE SALAD COOLER IN THE WAITSTAFF AREA
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELF ABOVE HANDSINK NEAR THE COOK LINE2: SHELVES BELOW THE COOK LINE3: BREAD RACKS BY THE COOK LINE4: INSIDE THE SALAD COOLER IN THE WAITSTAFF AREA
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELF ABOVE HANDSINK NEAR THE COOK LINE2: SHELVES BELOW THE COOK LINE3: BREAD RACKS BY THE COOK LINE4: INSIDE THE SALAD COOLER IN THE WAITSTAFF AREA
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: SHELF ABOVE HANDSINK NEAR THE COOK LINE2: SHELVES BELOW THE COOK LINE3: BREAD RACKS BY THE COOK LINE4: INSIDE THE SALAD COOLER IN THE WAITSTAFF AREA
Location: Wait staff area
- 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: PLEASE CLEAN ICE DISPENSER NOZZLE OF COKE MACHINE IN DINING ROOM
Location: Dining room
Equipment: Soda machine
|
04/11/2012 | 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: FOOD IN KITCHEN COOLER (the one with the glass doors) AT 50-51 DEGREES. PLEASE LOOK INTO REPLACING THIS COOLER, AS THERE HAVE BEEN REPEATED TEMPERATURE VIOLATIONS. IF THE COOLER CANNOT BE REPLACED, PLEASE REPAIR AND MONITOR TEMPERATURES OF FOOD TO MAKE SURE THEY DO NOT EXCEED 41 DEGREES F
Location: Kitchen
- 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: COOKED WIPED GLOVES ON APRON.IF GLOVES BECOME SOILED, DISCARD THEM, WASH HANDS, AND PUT ON A NEW PAIR.
- 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.
- 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: IN-PLACE SANITIZER AT TOO HIGH A CONCENTRATION (>200 ppm)*12/8: Kitchen sanitizer still too high. Also, please do not mix soap with the bleach/water sanitizer.*12/16: Kitchen sanitizer at too high a concentration, and waitstaff area sanitizer was at too low a concentration.
- 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: OPEN EMPLOYEE BEVERAGE STORED ON MICROWAVE SHELF ABOVE STEAM TABLE. PLEASE DO NOT STORE EMPLOYEE DRINKS ABOVE FOOD, AND PLEASE USE A LID AND A STRAW.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENTILATION HOOD DUE FOR SERVICE IN OCTOBER 2011. PLEASE CALL FOR SERVICE.*12/8 Appointment made for 12/19
Location: Cook line
- 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: PLEASE CLEAN:1: WALL BEHIND 3-BAY SINK IN KITCHEN2: WALLS IN DISHMACHINE AREA3: FLOOR BENEATH DISHMACHINE TABLE (BY THE DOOR BETWEEN KITCHEN AND WAITSTAFF AREA)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
Equipment: Reach in cooler
|
12/23/2011 | Recheck |
- 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: FOOD IN KITCHEN COOLER (the one with the glass doors) AT 50-51 DEGREES. PLEASE LOOK INTO REPLACING THIS COOLER, AS THERE HAVE BEEN REPEATED TEMPERATURE VIOLATIONS. IF THE COOLER CANNOT BE REPLACED, PLEASE REPAIR AND MONITOR TEMPERATURES OF FOOD TO MAKE SURE THEY DO NOT EXCEED 41 DEGREES F
Location: Kitchen
- 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: COOKED WIPED GLOVES ON APRON.IF GLOVES BECOME SOILED, DISCARD THEM, WASH HANDS, AND PUT ON A NEW PAIR.
- 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.
- 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: IN-PLACE SANITIZER AT TOO HIGH A CONCENTRATION (>200 ppm)*12/8: Kitchen sanitizer still too high. Also, please do not mix soap with the bleach/water sanitizer.*12/16: Kitchen sanitizer at too high a concentration, and waitstaff area sanitizer was at too low a concentration.
- 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: OPEN EMPLOYEE BEVERAGE STORED ON MICROWAVE SHELF ABOVE STEAM TABLE. PLEASE DO NOT STORE EMPLOYEE DRINKS ABOVE FOOD, AND PLEASE USE A LID AND A STRAW.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENTILATION HOOD DUE FOR SERVICE IN OCTOBER 2011. PLEASE CALL FOR SERVICE.*12/8 Appointment made for 12/19
Location: Cook line
- 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: PLEASE CLEAN:1: WALL BEHIND 3-BAY SINK IN KITCHEN2: WALLS IN DISHMACHINE AREA3: FLOOR BENEATH DISHMACHINE TABLE (BY THE DOOR BETWEEN KITCHEN AND WAITSTAFF AREA)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
Equipment: Reach in cooler
|
12/16/2011 | Recheck |
- 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: FOOD IN KITCHEN COOLER (the one with the glass doors) AT 50-51 DEGREES. PLEASE LOOK INTO REPLACING THIS COOLER, AS THERE HAVE BEEN REPEATED TEMPERATURE VIOLATIONS. IF THE COOLER CANNOT BE REPLACED, PLEASE REPAIR AND MONITOR TEMPERATURES OF FOOD TO MAKE SURE THEY DO NOT EXCEED 41 DEGREES F
Location: Kitchen
- 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: COOKED WIPED GLOVES ON APRON.IF GLOVES BECOME SOILED, DISCARD THEM, WASH HANDS, AND PUT ON A NEW PAIR.
- 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.
- 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: IN-PLACE SANITIZER AT TOO HIGH A CONCENTRATION (>200 ppm)*12/8: Kitchen sanitizer still too high. Also, please do not mix soap with the bleach/water sanitizer.
- 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: OPEN EMPLOYEE BEVERAGE STORED ON MICROWAVE SHELF ABOVE STEAM TABLE. PLEASE DO NOT STORE EMPLOYEE DRINKS ABOVE FOOD, AND PLEASE USE A LID AND A STRAW.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENTILATION HOOD DUE FOR SERVICE IN OCTOBER 2011. PLEASE CALL FOR SERVICE.*12/8 Appointment made for 12/19
Location: Cook line
- 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: PLEASE CLEAN:1: WALL BEHIND 3-BAY SINK IN KITCHEN2: WALLS IN DISHMACHINE AREA3: FLOOR BENEATH DISHMACHINE TABLE (BY THE DOOR BETWEEN KITCHEN AND WAITSTAFF AREA)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
Equipment: Reach in cooler
|
12/08/2011 | 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: FOOD IN KITCHEN COOLER (the one with the glass doors) AT 50-51 DEGREES. PLEASE LOOK INTO REPLACING THIS COOLER, AS THERE HAVE BEEN REPEATED TEMPERATURE VIOLATIONS. IF THE COOLER CANNOT BE REPLACED, PLEASE REPAIR AND MONITOR TEMPERATURES OF FOOD TO MAKE SURE THEY DO NOT EXCEED 41 DEGREES F
Location: Kitchen
- 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: COOKED WIPED GLOVES ON APRON.IF GLOVES BECOME SOILED, DISCARD THEM, WASH HANDS, AND PUT ON A NEW PAIR.
- 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.
- 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: IN-PLACE SANITIZER AT TOO HIGH A CONCENTRATION (>200 ppm)
- Storage of Personal Items
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: OPEN EMPLOYEE BEVERAGE STORED ON MICROWAVE SHELF ABOVE STEAM TABLE. PLEASE DO NOT STORE EMPLOYEE DRINKS ABOVE FOOD, AND PLEASE USE A LID AND A STRAW.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENTILATION HOOD DUE FOR SERVICE IN OCTOBER 2011. PLEASE CALL FOR SERVICE.
Location: Cook line
- 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: PLEASE CLEAN:1: WALL BEHIND 3-BAY SINK IN KITCHEN2: WALLS IN DISHMACHINE AREA3: FLOOR BENEATH DISHMACHINE TABLE (BY THE DOOR BETWEEN KITCHEN AND WAITSTAFF AREA)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN:1: WIRE SHELVES INSIDE GLASS-DOOR COOLER IN THE KITCHEN2: MICROWAVE SHELF3: GASKETS AND DOORS OF REACH-IN COOLER (not being used as a cooler currently, used for storage) IN KITCHEN
Location: Kitchen
Equipment: Reach in cooler
|
12/01/2011 | Routine |
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