- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: DISCONTINUE REUSING TOWELS MEANT FOR SINGLE USE ONLY. DO NOT USE TOWELS FOR MORE THAN ONE TASK. DO NOT WASH SINGLE USE TOWELS. MULTIPLE TOWELS THAT ARE GRAY IN COLOR AND SOILED, DRYING ON LADDER.
- 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: CLEAN VENT INSIDE WALK IN COOLER.
Location: Walk-in cooler
- 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.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
|
10/20/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE CHEMICALS ON SAME SHELF AS PLASTIC WRAP.
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: DISCONTINUE REUSING TOWELS MEANT FOR SINGLE USE ONLY. DO NOT USE TOWELS FOR MORE THAN ONE TASK. DO NOT WASH SINGLE USE TOWELS. MULTIPLE TOWELS THAT ARE GRAY IN COLOR AND SOILED, DRYING ON LADDER.
- 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: CLEAN VENT INSIDE WALK IN COOLER.
Location: Walk-in cooler
- 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.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
|
10/13/2014 | Routine |
| No violation noted during this evaluation. | 03/24/2014 | Recheck |
- 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: EMPLOYEE DRINKS STORED ON PREP TABLE IN SIDE KITCHEN. DISCONTINUE STORING BEVERAGES ON PREP TABLE. STORE ON LOWER SHELF, OR IN A LOCATION AWAY FROM FOODS, UTENSILS, EQUIPMENT, LINENS AND SINGLE USE ITEMS TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Prep table
- Date marking (corrected on site)
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: HAM IN PLASTIC CONTAINER, REMOVED FROM ORIGINAL PACKAGING, IS NOT DATEMARKED.
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: NO SANITIZER PRESENT. SANITIZER BUCKET IS EMPTY.
Location: Kitchen (front)
|
03/12/2014 | 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: 1. Plastic pan of cooked potentially hazardous meatballs sitting out at room temperature in back kitchen area. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: 2-bay
- 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: 1. Food handler put on glove to handle ready to eat food items without washing hands first at hand sink. You must wash hands first at approved hand sink with soap and water before using gloves to handle ready to eat food items.
- 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: 1. Employee coats hanging off of stock shelving in back kitchen area. Remove, Store personal item(s) away from food and food related articles.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Box of single service cups located in back kitchen area stored on floor. Remove. NOTE > WORKER CORRECTED AT TIME OF INSECTION.
Location: Kitchen (back)
|
12/20/2013 | 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: 1. Plastic pan of cooked potentially hazardous meatballs sitting out at room temperature in back kitchen area. Do not sit potentially hazardous foods out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: 2-bay
- Glove use (Non-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: 1. Food handler put on glove to handle ready to eat food items without washing hands first at hand sink. You must wash hands first at approved hand sink with soap and water before using gloves to handle ready to eat food items.
- 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: 1. Employee coats hanging off of stock shelving in back kitchen area. Remove, Store personal item(s) away from food and food related articles.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Box of single service cups located in back kitchen area stored on floor. Remove. NOTE > WORKER CORRECTED AT TIME OF INSECTION.
Location: Kitchen (back)
|
12/13/2013 | Routine |
- 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: 0 PPM IN 3 BAY. ENSURE TO CHANGE FREQUENTLY.
Location: Kitchen
Equipment: 3-bay
- 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: STORE EMPLOYEE FOOD ITEMS IN CONTAINER ON LOWER SHELF OF COOLER. DO NOT STORE ABOVE CUSTOMER FOOD.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
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.
Location: -
Equipment: Reach in cooler (2 door)
|
04/23/2013 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BROOM AND DUST PAN RESTING ON HAND SINK. STORE BROOM AND DUST PAN IN ANOTHER LOCATION.
Location: Walk-in cooler
Equipment: Hand sink
- Food storage (corrected)
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: BOXES OF FOOD STORED ON FLOOR OF WALK-IN COOLER. ELEVATE 6 INCHES.
Location: Walk-in cooler
|
10/23/2012 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BROOM AND DUST PAN RESTING ON HAND SINK. STORE BROOM AND DUST PAN IN ANOTHER LOCATION.
Location: Walk-in cooler
Equipment: Hand sink
- 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: BOXES OF FOOD STORED ON FLOOR OF WALK-IN COOLER. ELEVATE 6 INCHES.
Location: Walk-in cooler
|
10/16/2012 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Remove ladder & other items from in front of the hand sink.
Location: Kitchen (back)
- Improper hand washing (corrected on site)
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 her hands for approximately 5 seconds. Proper hand washing was reviewed.
Location: Kitchen (front)
|
04/16/2012 | Routine |
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