| No violation noted during this evaluation. | 07/29/2014 | Routine |
- Drying mop(s) (corrected on site)
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: 1. MOP STORED WET IN MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- 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. REACH IN COOLER BEHIND SERVICE COUNTER IS MISSING THERMOMETER. PROVIDE ONE.
Location: Service counter
Equipment: Reach in cooler
|
01/22/2014 | 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: 7-9Open drink on prep tablediscarded
Location: Back room
- 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: Ensure hands are washed for 15 to 20 seconds ensure hands are washed prior to each glove change
Location: Service counter
- 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: Sanitizer dispenser not distributing properlyensure test strips are usedensure 200ppm
Location: Three bay area
- 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: Sanitizer dispenser not distributing properlyensure test strips are usedensure 200ppm
Location: Service counter
- 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 visible in milk mini fridgeensure working thermometer7-9Themometer is broken - provide a working one
Location: Service counter
Equipment: Mini-fridge
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Milk / yogurt cooler pooling water on bottom levelrepair to eliminate water
Location: Service counter
Equipment: Mini-fridge
|
07/09/2013 | Recheck |
- 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: Ensure hands are washed for 15 to 20 seconds ensure hands are washed prior to each glove change
Location: Service counter
- 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: Sanitizer dispenser not distributing properlyensure test strips are usedensure 200ppm
Location: Three bay area
- 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: Sanitizer dispenser not distributing properlyensure test strips are usedensure 200ppm
Location: Service counter
- 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 visible in milk mini fridgeensure working thermometer
Location: Service counter
Equipment: Mini-fridge
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Milk / yogurt cooler pooling water on bottom levelrepair to eliminate water
Location: Service counter
Equipment: Mini-fridge
|
07/02/2013 | Routine |
- 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: THERE IS ICE IN THE HAND SINK (LOOKS LIKE SOMEONE USED AS A DUMP SINK). PLEASE CLEAN AND SANATIZE SINK, AND THEN ONLY USE FOR HAND WASHING.THE HAND SINK IS BEING USED FOR HAND WASHING ONLY.
Location: Service counter
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: THERE ARE BOXES OF FOOD PRODUCT STORED ON THE FLOOR OF THE WALK-IN FREEZER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD HAS BEEN STORED 6 INCHES ABOVE THE FLOOR.
Location: Wait staff area
Equipment: Walk in freezer
|
12/17/2012 | Recheck |
- 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: THERE IS ICE IN THE HAND SINK (LOOKS LIKE SOMEONE USED AS A DUMP SINK). PLEASE CLEAN AND SANATIZE SINK, AND THEN ONLY USE FOR HAND WASHING.
Location: Service counter
Equipment: Hand sink
- Food storage (corrected on site)
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: THERE ARE BOXES OF FOOD PRODUCT STORED ON THE FLOOR OF THE WALK-IN FREEZER. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Wait staff area
Equipment: Walk in freezer
|
12/10/2012 | Routine |
- 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: Ensure hands are washed for 20 seconds rubbing hands together for friction for 10 to 15 secondshand wash avereaged about 6-7 secondsone employee applied glove without washing hands
Location: Service counter
- 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: gloves should be applied only after proper hand washing
- 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: clothes on sauce bags and hanging from shelves with a purse over utensilsensure personal items are stored away from food and food contact items
Location: Back room
|
05/09/2012 | Recheck |
- 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: Ensure hands are washed for 20 seconds rubbing hands together for friction for 10 to 15 secondshand wash avereaged about 6-7 secondsone employee applied glove without washing hands
Location: Service counter
- 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: gloves should be applied only after proper hand washing
- 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: clothes on sauce bags and hanging from shelves with a purse over utensilsensure personal items are stored away from food and food contact items
Location: Back room
|
05/01/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Chain or bungee all co2 tanks
- 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: Front sandwich cooler not onensure 41 or below prior to storing food
Location: Service counter
|
03/08/2012 | Pre-Licensing Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Chain or bungee all co2 tanks
- 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: Front sandwich cooler not onensure 41 or below prior to storing food
Location: Service counter
|
02/23/2012 | Pre-Licensing |
- 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: Clear chemical in bottle labeled for purple degreaserensure correct chemicals are in correctly labeled bottles
Location: Back room
- 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: Gloves applied without washing hands priorhands must be washed with each glove change
- Eating, drinking, smoking (corrected)
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: Open employee drinks on food contact surfaces in back roomensure all employee drinks have lid and straw
Location: Back room
- 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: Scrubbie pad in hand sinkstore nothing in or on a hand sink
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
|
12/01/2011 | Recheck |
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