- Single Service/Equipment storage
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: The ice scooper was sitting inside the ice in the ice machine. Store ice scooper in the ice machine so that the handle is not touching the ice.
Location: Back room
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09/29/2014 | Routine |
- 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: A container of soiled untensils were stored near the three bay area. Clean and sanitize utensils after use to ensure cleanliness.
Location: Three bay area
- 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: The ice scooper was stored in the ice bin with the handle touching the ice. The manager corrected the issue by storing the scooper in the ice bin with the handle up not touching any ice.
Location: Kitchen (front)
- 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: There was no theremometer in the reach in cooler containing drinks in the front kitchen. Provide theremometers in all coolers containing any potentially hazardous foods.
Location: Kitchen (front)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vents on the top part outside of the ice machine are soiled with dust build up. Clean vents frequently to ensure cleanliness.
Location: Back room
Equipment: Ice machine
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03/26/2014 | Routine |
- 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: 1. IN PLACE SANITIZER BUCKET CONCENTRATION WAS TOO STRONG. MANAGER CORRECTED THE ISSUE. SANITIZER CONCENTRATION IS NOW AT 200 PPM.ALWAYS KEEP SANITIZER CONCENTRATION AT 200 PPM.
Location: Service counter
Equipment: Ice cream freezer
- 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: EMPLOYEE APRONS AND VISORS WERE STORED ON TOP OF DRINKS. STORE EMPLOYEE ITEMS IN A DESIGNATED AREA AWAY FROM FOOD ITEMS.
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: THERE WAS NO THERMOMETERS INSIDE THE REACH IN COOLERS (2 DOOR). PROVIDE THERMOMETERS IN ALL COOLERS SO THEY ARE VISIBLE.
Location: Prep area
Equipment: Reach in cooler (2 door)
- 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: 1. ICE SCOOPER WAS STORED ON TOP OF ICE BIN NEAR DRINK DESPINSER. STORE ICE SCOOPER INSIDE ICE BIN WITH THE HANDLE OUTSIDE OF ICE, OR STORE IN SEPERATE CONTAINER TO PREVENT CONTAMINATION.
Location: Prep area
Equipment: Ice bin
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09/20/2013 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).Partially eaten cookie observed on the preparation table where vegetables were being sliced.
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.
Location: Kitchen (back)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.Cooked, frozen sliced beef and imitation crab meat thawing in a bowl at room temperature in kitchen. Food handler states she thaws it for approximately two hours with no temperature control before placing in cooler over night.
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.
Location: Kitchen (back)
Equipment: -
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02/02/2013 | Routine |
| No violation noted during this evaluation. | 07/13/2012 | Routine |
| No violation noted during this evaluation. | 01/27/2012 | Super Bowl Routine |
| No violation noted during this evaluation. | 12/23/2011 | Routine |
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