- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN.DUMPSTER LIDS SHOULD REMAIN CLOSED AFTER EACH USE TO PREVENT ATTRACTION OF INSECTS AND RODENTS IN AREA.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: TRASH AND DEBRIS LITTERED ON THE GROUND IN DUMPSTER AREA. ROTTEN PLYWOOD INSIDE ENCLOSURE.REMOVE ALL TRASH AND DEBRIS INCLUDING PLYWOOD IN ENCLOSURE AND MAINTAIN ON A ROUTINE BASIS.
Location: Dumpster area
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08/29/2014 | Routine |
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT MINIMUM OF 100 DEGREES AT ALL HAND SINKS.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT MINIMUM OF 100 DEGREES AT ALL HAND SINKS.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT MINIMUM OF 100 DEGREES AT ALL HAND SINKS.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT MINIMUM OF 100 DEGREES AT ALL HAND SINKS.
Location: Mens restroom
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: THREE BAY HOT WATER TEMPERATURE REACHING A MAXIMUM OF 98 DEGREES F.ADJUST/REPAIR TO MAINTAIN A MINIMUM OF 110 DEGREES F OR MORE.
Location: Kitchen
Equipment: 3-bay
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02/07/2014 | Recheck |
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT MINIMUM OF 100 DEGREES AT ALL HAND SINKS.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT MINIMUM OF 100 DEGREES AT ALL HAND SINKS.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT MINIMUM OF 100 DEGREES AT ALL HAND SINKS.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: PROVIDE WATER AT MINIMUM OF 100 DEGREES AT ALL HAND SINKS.
Location: Mens restroom
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: THREE BAY HOT WATER TEMPERATURE REACHING A MAXIMUM OF 98 DEGREES F.ADJUST/REPAIR TO MAINTAIN A MINIMUM OF 110 DEGREES F OR MORE.
Location: Kitchen
Equipment: 3-bay
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01/30/2014 | Routine |
- 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 BOTTLED BEVERAGES STORED ON THE B OTTOM OF REACH IN COOLER.STORE EMPLOYEE DRINKS INSIDE CUPS WITH CONTAINERS WITH LIDS AND STRAWS TO PREVENT CONTAMINATION OF FOOD AND HANDS.
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash handsfo 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: HANDS WERE WASHED FOR LESS THAN 10 SECONDS. ENSURE HANDS ARE WASHED FOR A MINIMUM OF TWENTY SECONDS WITH A WATER TEMPERATURE OF 100 DEGREES F OR HIGHER.
Location: Service counter
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: SINGLE USE SALAD BOWL AND LIDS STORED IMPROPERLY ON SERVICE COUNTER.STORE INVERTED (FACE DOWN) TO PREVENT CONTAMINATION.
Location: Service counter
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06/24/2013 | Routine |
- 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 HANDLING MONEY ON REGISTER AND THEN PUT ON A PAIR OF FOOD SERVICE GLOVES WITHOUT WASHING HANDS PRIOR. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED ONION BITS ON SURFACE OF SLICER HANGING ABOVE PREP TABLE.2. UTENSILS STORED IN CONTAINER SOILED WITH DRIED FOOD RESIDUE.ENSURE ALL EQUIPMENT HAS BEEN THOROUGHLY BEFORE STORAGE.
Location: Kitchen
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01/23/2013 | 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 HANDLING MONEY ON REGISTER AND THEN PUT ON A PAIR OF FOOD SERVICE GLOVES WITHOUT WASHING HANDS PRIOR. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE PUTTING ON A PAIR OF FOOD SERVICE GLOVES AND IN BETWEEN CHANGES.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED ONION BITS ON SURFACE OF SLICER HANGING ABOVE PREP TABLE.2. UTENSILS STORED IN CONTAINER SOILED WITH DRIED FOOD RESIDUE.ENSURE ALL EQUIPMENT HAS BEEN THOROUGHLY BEFORE STORAGE.
Location: Kitchen
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01/15/2013 | Routine |
| No violation noted during this evaluation. | 07/16/2012 | 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: THERMOMETER NOT AVAILABLE INSIDE REACH IN COOLER ON SERVICE LINE. PROVIDE.
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01/19/2012 | Routine |
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