| No violation noted during this evaluation. | 09/19/2014 | 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: 1. Cold foods held between 46 and 48 deg. F. on cold top unit on front line. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Wet wiping towel inside of front line hand sink. Remove and store in approved manner. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (front)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain slow at hand sink on front line. Repair.
Location: Kitchen (front)
Equipment: Hand sink
|
08/05/2014 | 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: 1. Cold foods held between 46 and 48 deg. F. on cold top unit on front line. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below.
Location: Kitchen (front)
Equipment: Cold top
- 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: 1. Wet wiping towel inside of front line hand sink. Remove and store in approved manner. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (front)
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: 1. Drain slow at hand sink on front line. Repair.
Location: Kitchen (front)
Equipment: Hand sink
|
07/29/2014 | Routine |
| No violation noted during this evaluation. | 01/15/2014 | Routine |
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer broken inside of two door reach in cooler below micro wave oven on front line area. Provide a working thermometer.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
|
07/17/2013 | Routine |
| No violation noted during this evaluation. | 01/31/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The meatballs were 130-136 F.
Location: Service counter
- 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: The reach in cooler below the microwaves is 52 F (only vegetables are present).
Location: Service counter
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee washed his hands for 5 seconds.
Location: Kitchen
|
07/13/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The meatballs were 130-136 F.
Location: Service counter
- 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: The reach in cooler below the microwaves is 52 F (only vegetables are present).
Location: Service counter
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee washed his hands for 5 seconds.
Location: Kitchen
|
07/06/2012 | Routine |
- Air gap (corrected on site)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: There is a hose attached & hanging in the mop sink. Detach hose when not used to fill the mop bucket or install a vacuum breaker.
Location: Kitchen (back)
|
01/19/2012 | Routine |
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