- Cold holding (corrected)
1. Cut melon being held in the danger zone. Maintain the proper temperature. 2. Potentially hazardous food located on stove top in restaurant being maintained in the danger zone. Potentially hazardous cold foods not held at proper temperatures. Discard potentially hazardous foods that were being held in the danger zone.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower or hot at 135 degrees F or higher.
- Cold holding (corrected)
1. Cut melon being held in the danger zone. Maintain the proper temperature. 2. Potentially hazardous food located on stove top in restaurant being maintained in the danger zone. Potentially hazardous cold foods not held at proper temperatures. Discard potentially hazardous foods that were being held in the danger zone.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower or hot at 135 degrees F or higher.
- Toxic material(s) separation (corrected)
1. Hydrogen Peroxide being stored above food in restaurant area. 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).
- Pests/rodents (corrected)
1. House mouse droppings present on aisle 3 & 4. Take measures to eliminate mice and clean shelves and droppings. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Bait stations (corrected)
1. Loose bait present in rear warehouse area. Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
- Bare hand contact (critical) (corrected)
1. A bowl was being used to dispense food in the restaurant. Provide a suitable utensil with a handle or other approved utensil to dispense food. Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Food contact surface(s) soiled (corrected)
1. Old soil buildup present on grinder located in meat department walk in refrigerator. Ensure grinder is broken down completely and all soil removed as required. Grinder needs to be thoroughly cleaned at least every 24 hrs at 41 degrees F. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink improper usage (corrected)
1. Hand sink in meat department being used for storage. 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.
- Non sewage liquid drainage (corrected)
1. Repair condensate drain for meat department walk in refrigerator so if functions properly as designed. 2. Repair the condensate drain located in meat department walk-in refrigerator. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Cutting surface(s) (corrected)
1. Resurface or discard any cutting board located in meat department which cannot be cleaned properly to remove all stains. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings
1. Close overhead door when not in use. 2. Repair overhead door located at rear of building behind meat department so no gaps are present for pest entry. Large gap present at bottom of door. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Unnecessary litter (corrected)
1. Pick up trash located on ground around dumpster and dispose of properly. Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Walls, floors, etc/soiled (corrected)
1. Clean the refrigeration unit located in produce walk-in. 2. Clean the ladies restroom door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the refrigeration unit located in produce walk-in. 2. Clean the ladies restroom door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in the reach in refrigeration where the hotdogs are located. 2. Provide a thermometer in the reach in refrigerator located in restaurant. 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.
- Thermometer, provided (corrected)
1. Provide a thermometer in the reach in refrigeration where the hotdogs are located. 2. Provide a thermometer in the reach in refrigerator located in restaurant. 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.
- Equipment repair (corrected)
1. Repair the ice maker so it does not leak onto floor. 2. Repair the salad prep refrigerator located in restaurant so if functios properly as designed. Refrigeration unit currently frozen solid. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair (corrected)
1. Repair the ice maker so it does not leak onto floor. 2. Repair the salad prep refrigerator located in restaurant so if functios properly as designed. Refrigeration unit currently frozen solid. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Food storage (corrected)
1. Do not set bags of food on the floor. Bags of food sitting on floor in bakery area. 2. Bread setting on rolling rack in bakery not covered. 3. Food located on shelf in meat department walk in refrigerator being dripped on by condensate. Move Food. 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.
- Food storage (corrected)
1. Do not set bags of food on the floor. Bags of food sitting on floor in bakery area. 2. Bread setting on rolling rack in bakery not covered. 3. Food located on shelf in meat department walk in refrigerator being dripped on by condensate. Move Food. 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.
- Food storage (corrected)
1. Do not set bags of food on the floor. Bags of food sitting on floor in bakery area. 2. Bread setting on rolling rack in bakery not covered. 3. Food located on shelf in meat department walk in refrigerator being dripped on by condensate. Move Food. 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.
- Food on display (corrected)
1. Provide sneeze guard or other protective means on restaurant salad bar. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in womens restroom.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in womens restroom.
Correction: Provide approved hand drying provisions.
- In store label information
1. Self serve foods with more than one ingredient must be labeled with the proper information. Pasta and adjacent food item located in produce area which consists of sugar in the ingredient. Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- In store label information
1. Self serve foods with more than one ingredient must be labeled with the proper information. Pasta and adjacent food item located in produce area which consists of sugar in the ingredient. Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Toilet paper (corrected)
1. No toilet paper provided in one of the stalls in womens restroom .
Correction: Provide toilet paper.
- In use utensil storage (corrected)
1. Ice dispensing utensil and knife in restaurant being stored with handles touching the ice. Ensure handles do not contact ice. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
06/10/2014 | Recheck |
- Cold holding (corrected)
1. Cut melon being held in the danger zone. Maintain the proper temperature. 2. Potentially hazardous food located on stove top in restaurant being maintained in the danger zone. Potentially hazardous cold foods not held at proper temperatures. Discard potentially hazardous foods that were being held in the danger zone.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower or hot at 135 degrees F or higher.
- Cold holding (corrected)
1. Cut melon being held in the danger zone. Maintain the proper temperature. 2. Potentially hazardous food located on stove top in restaurant being maintained in the danger zone. Potentially hazardous cold foods not held at proper temperatures. Discard potentially hazardous foods that were being held in the danger zone.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower or hot at 135 degrees F or higher.
- Toxic material(s) separation (corrected)
1. Hydrogen Peroxide being stored above food in restaurant area. 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).
- Pests/rodents (corrected)
1. House mouse droppings present on aisle 3 & 4. Take measures to eliminate mice and clean shelves and droppings. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Bait stations (corrected)
1. Loose bait present in rear warehouse area. Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
- Bare hand contact (critical) (corrected)
1. A bowl was being used to dispense food in the restaurant. Provide a suitable utensil with a handle or other approved utensil to dispense food. Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Food contact surface(s) soiled (corrected)
1. Old soil buildup present on grinder located in meat department walk in refrigerator. Ensure grinder is broken down completely and all soil removed as required. Grinder needs to be thoroughly cleaned at least every 24 hrs at 41 degrees F. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink improper usage (corrected)
1. Hand sink in meat department being used for storage. 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.
- Non sewage liquid drainage
1. Repair condensate drain for meat department walk in refrigerator so if functions properly as designed. 2. Repair the condensate drain located in meat department walk-in refrigerator. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Cutting surface(s) (corrected)
1. Resurface or discard any cutting board located in meat department which cannot be cleaned properly to remove all stains. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings
1. Close overhead door when not in use. 2. Repair overhead door located at rear of building behind meat department so no gaps are present for pest entry. Large gap present at bottom of door. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Unnecessary litter (corrected)
1. Pick up trash located on ground around dumpster and dispose of properly. Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Walls, floors, etc/soiled (corrected)
1. Clean the refrigeration unit located in produce walk-in. 2. Clean the ladies restroom door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the refrigeration unit located in produce walk-in. 2. Clean the ladies restroom door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in the reach in refrigeration where the hotdogs are located. 2. Provide a thermometer in the reach in refrigerator located in restaurant. 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.
- Thermometer, provided
1. Provide a thermometer in the reach in refrigeration where the hotdogs are located. 2. Provide a thermometer in the reach in refrigerator located in restaurant. 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.
- Equipment repair
1. Repair the ice maker so it does not leak onto floor. 2. Repair the salad prep refrigerator located in restaurant so if functios properly as designed. Refrigeration unit currently frozen solid. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair
1. Repair the ice maker so it does not leak onto floor. 2. Repair the salad prep refrigerator located in restaurant so if functios properly as designed. Refrigeration unit currently frozen solid. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Food storage
1. Do not set bags of food on the floor. Bags of food sitting on floor in bakery area. 2. Bread setting on rolling rack in bakery not covered. 3. Food located on shelf in meat department walk in refrigerator being dripped on by condensate. Move Food. 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.
- Food storage (corrected)
1. Do not set bags of food on the floor. Bags of food sitting on floor in bakery area. 2. Bread setting on rolling rack in bakery not covered. 3. Food located on shelf in meat department walk in refrigerator being dripped on by condensate. Move Food. 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.
- Food storage (corrected)
1. Do not set bags of food on the floor. Bags of food sitting on floor in bakery area. 2. Bread setting on rolling rack in bakery not covered. 3. Food located on shelf in meat department walk in refrigerator being dripped on by condensate. Move Food. 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.
- Food on display
1. Provide sneeze guard or other protective means on restaurant salad bar. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in womens restroom.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink in womens restroom.
Correction: Provide approved hand drying provisions.
- In store label information
1. Self serve foods with more than one ingredient must be labeled with the proper information. Pasta and adjacent food item located in produce area which consists of sugar in the ingredient. Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- In store label information
1. Self serve foods with more than one ingredient must be labeled with the proper information. Pasta and adjacent food item located in produce area which consists of sugar in the ingredient. Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Toilet paper (corrected)
1. No toilet paper provided in one of the stalls in womens restroom .
Correction: Provide toilet paper.
- In use utensil storage (corrected)
1. Ice dispensing utensil and knife in restaurant being stored with handles touching the ice. Ensure handles do not contact ice. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
05/27/2014 | Recheck |
- Cold holding
1. Cut melon being held in the danger zone. Maintain the proper temperature. 2. Potentially hazardous food located on stove top in restaurant being maintained in the danger zone. Potentially hazardous cold foods not held at proper temperatures. Discard potentially hazardous foods that were being held in the danger zone.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower or hot at 135 degrees F or higher.
- Cold holding
1. Cut melon being held in the danger zone. Maintain the proper temperature. 2. Potentially hazardous food located on stove top in restaurant being maintained in the danger zone. Potentially hazardous cold foods not held at proper temperatures. Discard potentially hazardous foods that were being held in the danger zone.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower or hot at 135 degrees F or higher.
- Toxic material(s) separation
1. Hydrogen Peroxide being stored above food in restaurant area. 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).
- Pests/rodents
1. House mouse droppings present on aisle 3 & 4. Take measures to eliminate mice and clean shelves and droppings. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Bait stations
1. Loose bait present in rear warehouse area. Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
- Bare hand contact (critical)
1. A bowl was being used to dispense food in the restaurant. Provide a suitable utensil with a handle or other approved utensil to dispense food. Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Food contact surface(s) soiled
1. Old soil buildup present on grinder located in meat department walk in refrigerator. Ensure grinder is broken down completely and all soil removed as required. Grinder needs to be thoroughly cleaned at least every 24 hrs at 41 degrees F. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink improper usage
1. Hand sink in meat department being used for storage. 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.
- Non sewage liquid drainage
1. Repair condensate drain for meat department walk in refrigerator so if functions properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Cutting surface(s)
1. Resurface or discard any cutting board located in meat department which cannot be cleaned properly to remove all stains. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings
1. Close overhead door when not in use. 2. Repair overhead door located at rear of building behind meat department so no gaps are present for pest entry. Large gap present at bottom of door. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Unnecessary litter
1. Pick up trash located on ground around dumpster and dispose of properly. Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Walls, floors, etc/soiled
1. Clean the refrigeration unit located in produce walk-in. 2. Clean the ladies restroom door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the refrigeration unit located in produce walk-in. 2. Clean the ladies restroom door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in the reach in refrigeration where the hotdogs are located. 2. Provide a thermometer in the reach in refrigerator located in restaurant. 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.
- Equipment repair
1. Repair the ice maker so it does not leak onto floor. 2. Repair the salad prep refrigerator located in restaurant so if functios properly as designed. Refrigeration unit currently frozen solid. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair
1. Repair the ice maker so it does not leak onto floor. 2. Repair the salad prep refrigerator located in restaurant so if functios properly as designed. Refrigeration unit currently frozen solid. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Food storage
1. Do not set bags of food on the floor. Bags of food sitting on floor in bakery area. 2. Bread setting on rolling rack in bakery not covered. 3. Food located on shelf in meat department walk in refrigerator being dripped on by condensate. Move Food. 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.
- Food storage
1. Do not set bags of food on the floor. Bags of food sitting on floor in bakery area. 2. Bread setting on rolling rack in bakery not covered. 3. Food located on shelf in meat department walk in refrigerator being dripped on by condensate. Move Food. 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.
- Food on display
1. Provide sneeze guard or other protective means on restaurant salad bar. Food on display unprotected.
Correction: Food on display shall be protected from contamination.
- Hand sink/towels
1. No hand drying provisions at hand sink in womens restroom.
Correction: Provide approved hand drying provisions.
- Hand sink/towels
1. No hand drying provisions at hand sink in womens restroom.
Correction: Provide approved hand drying provisions.
- In store label information
1. Self serve foods with more than one ingredient must be labeled with the proper information. Pasta and adjacent food item located in produce area which consists of sugar in the ingredient. Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- In store label information
1. Self serve foods with more than one ingredient must be labeled with the proper information. Pasta and adjacent food item located in produce area which consists of sugar in the ingredient. Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Toilet paper
1. No toilet paper provided in one of the stalls in womens restroom .
Correction: Provide toilet paper.
- In use utensil storage
1. Ice dispensing utensil and knife in restaurant being stored with handles touching the ice. Ensure handles do not contact ice. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
05/19/2014 | Routine |
- Electrical service (corrected)
1. Electrical service has been interrupted. Restore electrical service. Establishment may reopen when electrical service is restored. Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
|
05/07/2014 | Non-Illness Complaint Recheck |
- Electrical service
1. Electrical service has been interrupted. Restore electrical service. Establishment may reopen when electrical service is restored. Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
|
05/05/2014 | Non-Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Pests/rodents (corrected)
1. Presence of rodents in facility. Mouse droppings present in several locations. Droppings present in meat department walk-in refrigerator. Droppings present in bakery area. Droppings present on grocery shelf where pasta is located. Droppings present in self serve pastry case area. Clean up droppings daily or as needed and place traps in those areas if activity is observed. Consult pest control service.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Cross-contamination (corrected)
1. Raw shell eggs stored above cooked meat in reataurant reach=in refrigerator. Store raw eggs below cooked meat and salsa.in the refrigerator. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Food contact surface(s) soiled (corrected)
1. Dried meat present in meat grinder chute. Meat grider located in meat department walk-in refrigerator. Grinder must be cleaned and sanitized at least every 24 hours after being used. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Improper hand washing (corrected)
1. No soap present at only hand sink in restaurant and no hand drying aids at employee restroom hand sinks. 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.
- Glove use (Non-Critical) (corrected)
1. Food gloves used incorrectly. Employee must limit food glove use to handling food only. Employee in restaurant using food glove the clean dishes. Use a different type glove if desired.
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.
- Thermometer accuracy (corrected)
1. Meat display case thermometers are inaccurate. Remove or repair thermometers. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Cutting surface(s) (corrected)
1. Resurface or discard cutting boards in meat department which are not smooth and easily cleanable. 2. Discard or resurface the cutting board in restaurant on main cutting table. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
1. Resurface or discard cutting boards in meat department which are not smooth and easily cleanable. 2. Discard or resurface the cutting board in restaurant on main cutting table. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings (corrected)
1. Repair the rear exit door and adjacent door on outer wall behind meat department so they do not have gaps present at the bottom where house mice can enter. Eliminate gaps. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Walls, floors, etc/soiled (corrected)
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in the reach-in refrigeator where yogurt and chocolate milk are located. 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.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink in restaurant. Provide soap at all hand sinks at all times.
Correction: Provide soap.
- Hand sink/towels (corrected)
1. Provide hand drying aids at restroom hand sinks.. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
1. Provide hand drying aids at restroom hand sinks.. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
1. Provide hand drying aids at restroom hand sinks.. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- In store label information (corrected)
1. The pasta located in produce grocery area not labeled. Provide information below on package. Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Light shields (corrected)
1. Provide shields on lights in the bakery missing them. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Plumbing system/ repair (Non-Critical) (corrected)
1. Repair all toilets in ladies restroom to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
12/26/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Pests/rodents (corrected)
1. Presence of rodents in facility. Mouse droppings present in several locations. Droppings present in meat department walk-in refrigerator. Droppings present in bakery area. Droppings present on grocery shelf where pasta is located. Droppings present in self serve pastry case area. Clean up droppings daily or as needed and place traps in those areas if activity is observed. Consult pest control service.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Cross-contamination
1. Raw shell eggs stored above cooked meat in reataurant reach=in refrigerator. Store raw eggs below cooked meat and salsa.in the refrigerator. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Food contact surface(s) soiled (corrected)
1. Dried meat present in meat grinder chute. Meat grider located in meat department walk-in refrigerator. Grinder must be cleaned and sanitized at least every 24 hours after being used. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Improper hand washing (corrected)
1. No soap present at only hand sink in restaurant and no hand drying aids at employee restroom hand sinks. 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.
- Glove use (Non-Critical) (corrected)
1. Food gloves used incorrectly. Employee must limit food glove use to handling food only. Employee in restaurant using food glove the clean dishes. Use a different type glove if desired.
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.
- Thermometer accuracy (corrected)
1. Meat display case thermometers are inaccurate. Remove or repair thermometers. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Cutting surface(s)
1. Resurface or discard cutting boards in meat department which are not smooth and easily cleanable. 2. Discard or resurface the cutting board in restaurant on main cutting table. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
1. Resurface or discard cutting boards in meat department which are not smooth and easily cleanable. 2. Discard or resurface the cutting board in restaurant on main cutting table. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings
1. Repair the rear exit door and adjacent door on outer wall behind meat department so they do not have gaps present at the bottom where house mice can enter. Eliminate gaps. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Walls, floors, etc/soiled (corrected)
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in the reach-in refrigeator where yogurt and chocolate milk are located. 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.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink in restaurant. Provide soap at all hand sinks at all times.
Correction: Provide soap.
- Hand sink/towels (corrected)
1. Provide hand drying aids at restroom hand sinks.. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
1. Provide hand drying aids at restroom hand sinks.. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
1. Provide hand drying aids at restroom hand sinks.. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- In store label information
1. The pasta located in produce grocery area not labeled. Provide information below on package. Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Light shields
1. Provide shields on lights in the bakery missing them. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Plumbing system/ repair (Non-Critical)
1. Repair all toilets in ladies restroom to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
12/18/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Pests/rodents
1. Presence of rodents in facility. Mouse droppings present in several locations. Droppings present in meat department walk-in refrigerator. Droppings present in bakery area. Droppings present on grocery shelf where pasta is located. Droppings present in self serve pastry case area. Clean up droppings daily or as needed and place traps in those areas if activity is observed. Consult pest control service.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Cross-contamination
1. Raw shell eggs stored above cooked meat in reataurant reach=in refrigerator. Store raw eggs below cooked meat in the refrigerator. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Food contact surface(s) soiled
1. Dried meat present in meat grinder chute. Meat grider located in meat department walk-in refrigerator. Grinder must be cleaned and sanitized at least every 24 hours after being used. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Improper hand washing
1. No soap present at only hand sink in restaurant and no hand drying aids at employee restroom hand sinks. 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.
- Glove use (Non-Critical)
1. Food gloves used incorrectly. Employee must limit food glove use to handling food only. Employee in restaurant using food glove the clean dishes. Use a different type glove if desired.
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.
- Thermometer accuracy
1. Meat display case thermometers are inaccurate. Remove or repair thermometers. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Cutting surface(s)
1. Resurface or discard cutting boards in meat department which are not smooth and easily cleanable. 2. Discard or resurface the cutting board in restaurant on main cutting table. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
1. Resurface or discard cutting boards in meat department which are not smooth and easily cleanable. 2. Discard or resurface the cutting board in restaurant on main cutting table. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Protected outer openings
1. Repair the rear exit door and adjacent door on outer wall behind meat department so they do not have gaps present at the bottom where house mice can enter. Eliminate gaps. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Walls, floors, etc/soiled
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Maintain the floor in rear warehouse area in a clean dry condition. Puddle of water present near electrical boxes and ice maker. Keep clean and dry. 2. Clean the restroom doors where hands touch. 3. Clean the perimeter of floor in bakery area. 4. Clean the floor in meat department walk-in refrigerator. 5. Clean the grocery shelf where pasta is located. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in the reach-in refrigeator where yogurt and chocolate milk are located. 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.
- Hand sink/soap
1. No hand soap provided at hand sink in restaurant. Provide soap at all hand sinks at all times.
Correction: Provide soap.
- Hand sink/towels
1. Provide hand drying aids at restroom hand sinks.. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels
1. Provide hand drying aids at restroom hand sinks.. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels
1. Provide hand drying aids at restroom hand sinks.. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- In store label information
1. The pasta located in produce grocery area not labeled. Provide information below on package. Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
- Light shields
1. Provide shields on lights in the bakery missing them. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
- Plumbing system/ repair (Non-Critical)
1. Repair all toilets in ladies restroom to function properly as designed. Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
|
12/11/2013 | Routine |
- Cold holding (corrected)
1. Walk-in located next to Produce dept. walk-in refrigerator not functioning properly. Walk-in was a freezer but now is not cold enough to be a refrigerator. Currently holding at 50 degrees F. Butter present inside. Do not use for potentially hazardous food storage until cold enough. 2. Cut melon present on shelf at room temperature. Cut melon must be held cold at 41 degrees F or lower.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
1. Walk-in located next to Produce dept. walk-in refrigerator not functioning properly. Walk-in was a freezer but now is not cold enough to be a refrigerator. Currently holding at 50 degrees F. Butter present inside. Do not use for potentially hazardous food storage until cold enough. 2. Cut melon present on shelf at room temperature. Cut melon must be held cold at 41 degrees F or lower.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents (corrected)
1. Mouse droppings present in several locations in the bakery. Droppings present on shelves, inside oven insulation and on floor. This is a repeat violation. Citation given. 2. Mouse droppings present on shelf in dry storage area outside of Meat department walk-in refrigerator where bulk flour bags are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents (corrected)
1. Mouse droppings present in several locations in the bakery. Droppings present on shelves, inside oven insulation and on floor. This is a repeat violation. Citation given. 2. Mouse droppings present on shelf in dry storage area outside of Meat department walk-in refrigerator where bulk flour bags are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Food contact surface(s) soiled (corrected)
1. Grinder located in Meat dept. walk-in refrigerator which was being used today has dried meat build-up in neck and tray. Meat grider must be cleaned every 24 hours after being used at a minimum. Food contact surface(s) soiled.
Correction: Clean and sanitize as required.
- Improper hand washing (corrected)
1. Hand sink located in Restaurant not suppied with soap. 2. Hand sink in Bakery not supplied with soap or hand drying provitions. All hand sinks must be propely supplied at all times to incourage proper 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.
- Improper hand washing (corrected)
1. Hand sink located in Restaurant not suppied with soap. 2. Hand sink in Bakery not supplied with soap or hand drying provitions. All hand sinks must be propely supplied at all times to incourage proper 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.
- Thermometer, provided
1. Provide a thermometer in the refrigerator where yougurt is stored and adjacent freezer. 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.
- Equipment drainage
1. Condesate leaking into bottom refrigeration compartment of prep. refrigerator located in Restaurant kitchen. Repair the condensate drain to function properly as designed. Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
- In use utensil storage (corrected)
1. Store ice scoop at ice maker located in rear warehouse area in a clean container or other approved manner. Currently stored on top of ice maker which is soiled. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
09/03/2013 | Recheck |
- Cold holding
1. Walk-in located next to Produce dept. walk-in refrigerator not functioning properly. Walk-in was a freezer but now is not cold enough to be a refrigerator. Currently holding at 50 degrees F. Butter present inside. Do not use for potentially hazardous food storage until cold enough. 2. Cut melon present on shelf at room temperature. Cut melon must be held cold at 41 degrees F or lower.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. Walk-in located next to Produce dept. walk-in refrigerator not functioning properly. Walk-in was a freezer but now is not cold enough to be a refrigerator. Currently holding at 50 degrees F. Butter present inside. Do not use for potentially hazardous food storage until cold enough. 2. Cut melon present on shelf at room temperature. Cut melon must be held cold at 41 degrees F or lower.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
1. Mouse droppings present in several locations in the bakery. Droppings present on shelves, inside oven insulation and on floor. This is a repeat violation. Citation given. 2. Mouse droppings present on shelf in dry storage area outside of Meat department walk-in refrigerator where bulk flour bags are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
1. Mouse droppings present in several locations in the bakery. Droppings present on shelves, inside oven insulation and on floor. This is a repeat violation. Citation given. 2. Mouse droppings present on shelf in dry storage area outside of Meat department walk-in refrigerator where bulk flour bags are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Food contact surface(s) soiled
1. Grinder located in Meat dept. walk-in refrigerator which was being used today has dried meat build-up in neck and tray. Meat grider must be cleaned every 24 hours after being used at a minimum. Food contact surface(s) soiled.
Correction: Clean and sanitize as required.
- Improper hand washing
1. Hand sink located in Restaurant not suppied with soap. 2. Hand sink in Bakery not supplied with soap or hand drying provitions. All hand sinks must be propely supplied at all times to incourage proper 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.
- Improper hand washing
1. Hand sink located in Restaurant not suppied with soap. 2. Hand sink in Bakery not supplied with soap or hand drying provitions. All hand sinks must be propely supplied at all times to incourage proper 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.
- Thermometer, provided
1. Provide a thermometer in the refrigerator where yougurt is stored and adjacent freezer. 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.
- Equipment drainage
1. Condesate leaking into bottom refrigeration compartment of prep. refrigerator located in Restaurant kitchen. Repair the condensate drain to function properly as designed. Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
- In use utensil storage
1. Store ice scoop at ice maker located in rear warehouse area in a clean container or other approved manner. Currently stored on top of ice maker which is soiled. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
08/23/2013 | Routine |
- Hot holding (corrected)
1. Refried beans in pot on stove not being held at a proper temperature. Maintain potentially hazadous foods at a temperature not in the danger zone. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Toxic material(s) separation (corrected)
1. Window cleaner located above clean single service items and ware on shelf in bakery area near radio. 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).
- Pests/rodents (corrected)
House mouse dropping present in 3 locations. Clean up droppings and take measures to eliminate house mice. 1. Droppings present on white counter fitted with drink cup holders in storage area at South side of building. 2. Droppings present on shelf behind 50 pound bags of flour which are located in dry storage area behind meat department. 3. Droppings present on table in bakery where radio and small mixer are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents (corrected)
House mouse dropping present in 3 locations. Clean up droppings and take measures to eliminate house mice. 1. Droppings present on white counter fitted with drink cup holders in storage area at South side of building. 2. Droppings present on shelf behind 50 pound bags of flour which are located in dry storage area behind meat department. 3. Droppings present on table in bakery where radio and small mixer are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents (corrected)
House mouse dropping present in 3 locations. Clean up droppings and take measures to eliminate house mice. 1. Droppings present on white counter fitted with drink cup holders in storage area at South side of building. 2. Droppings present on shelf behind 50 pound bags of flour which are located in dry storage area behind meat department. 3. Droppings present on table in bakery where radio and small mixer are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Bait stations (corrected)
Rodent bait present on floor near overhead door located near produce dept. at South side of building. All rodent bait must be inside a bait station. Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
- Hand sink improper usage (corrected)
1. Hand sink in restaurant being used for storage. 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.
- Single Service/Equipment storage (corrected)
1. Bag of syrofoam trays setting on floor in produce packaging area. 2. Several boxes of single service items setting on floor in dry storage area located behind meat department. 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.
- Single Service/Equipment storage (corrected)
1. Bag of syrofoam trays setting on floor in produce packaging area. 2. Several boxes of single service items setting on floor in dry storage area located behind meat department. 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.
- Walls, floors, etc/soiled (corrected)
1. Clean the plastic curtains located between meat counter and restrooms of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in the reach-in Coke refrigerator located near check out which contains milk. 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.
- Non food contact surface cleaning frequency (corrected)
Clean the locations where mouse droppings are located. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
Clean the locations where mouse droppings are located. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
Clean the locations where mouse droppings are located. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
1. Bakery hand sink needs hand drying aids at all times. 2. Hand sink in restaurant needs hand drying provitions at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
1. Bakery hand sink needs hand drying aids at all times. 2. Hand sink in restaurant needs hand drying provitions at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Light shields (corrected)
1. Light bulb in fixture above produce packaging area must be shielded. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
|
04/30/2013 | Recheck |
- Hot holding (corrected)
1. Refried beans in pot on stove not being held at a proper temperature. Maintain potentially hazadous foods at a temperature not in the danger zone. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Toxic material(s) separation (corrected)
1. Window cleaner located above clean single service items and ware on shelf in bakery area near radio. 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).
- Pests/rodents
House mouse dropping present in 3 locations. Clean up droppings and take measures to eliminate house mice. 1. Droppings present on white counter fitted with drink cup holders in storage area at South side of building. 2. Droppings present on shelf behind 50 pound bags of flour which are located in dry storage area behind meat department. 3. Droppings present on table in bakery where radio and small mixer are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
House mouse dropping present in 3 locations. Clean up droppings and take measures to eliminate house mice. 1. Droppings present on white counter fitted with drink cup holders in storage area at South side of building. 2. Droppings present on shelf behind 50 pound bags of flour which are located in dry storage area behind meat department. 3. Droppings present on table in bakery where radio and small mixer are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
House mouse dropping present in 3 locations. Clean up droppings and take measures to eliminate house mice. 1. Droppings present on white counter fitted with drink cup holders in storage area at South side of building. 2. Droppings present on shelf behind 50 pound bags of flour which are located in dry storage area behind meat department. 3. Droppings present on table in bakery where radio and small mixer are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Bait stations
Rodent bait present on floor near overhead door located near produce dept. at South side of building. All rodent bait must be inside a bait station. Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
- Hand sink improper usage (corrected)
1. Hand sink in restaurant being used for storage. 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.
- Single Service/Equipment storage (corrected)
1. Bag of syrofoam trays setting on floor in produce packaging area. 2. Several boxes of single service items setting on floor in dry storage area located behind meat department. 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.
- Single Service/Equipment storage (corrected)
1. Bag of syrofoam trays setting on floor in produce packaging area. 2. Several boxes of single service items setting on floor in dry storage area located behind meat department. 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.
- Walls, floors, etc/soiled
1. Clean the plastic curtains located between meat counter and restrooms of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in the reach-in Coke refrigerator located near check out which contains milk. 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.
- Non food contact surface cleaning frequency
Clean the locations where mouse droppings are located. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
Clean the locations where mouse droppings are located. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
Clean the locations where mouse droppings are located. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
1. Bakery hand sink needs hand drying aids at all times. 2. Hand sink in restaurant needs hand drying provitions at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels (corrected)
1. Bakery hand sink needs hand drying aids at all times. 2. Hand sink in restaurant needs hand drying provitions at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Light shields
1. Light bulb in fixture above produce packaging area must be shielded. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
|
04/22/2013 | Recheck |
- Hot holding
1. Refried beans in pot on stove not being held at a proper temperature. Maintain potentially hazadous foods at a temperature not in the danger zone. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Toxic material(s) separation
1. Window cleaner located above clean single service items and ware on shelf in bakery area near radio. 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).
- Pests/rodents
House mouse dropping present in 3 locations. Clean up droppings and take measures to eliminate house mice. 1. Droppings present on white counter fitted with drink cup holders in storage area at South side of building. 2. Droppings present on shelf behind 50 pound bags of flour which are located in dry storage area behind meat department. 3. Droppings present on table in bakery where radio and small mixer are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
House mouse dropping present in 3 locations. Clean up droppings and take measures to eliminate house mice. 1. Droppings present on white counter fitted with drink cup holders in storage area at South side of building. 2. Droppings present on shelf behind 50 pound bags of flour which are located in dry storage area behind meat department. 3. Droppings present on table in bakery where radio and small mixer are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
House mouse dropping present in 3 locations. Clean up droppings and take measures to eliminate house mice. 1. Droppings present on white counter fitted with drink cup holders in storage area at South side of building. 2. Droppings present on shelf behind 50 pound bags of flour which are located in dry storage area behind meat department. 3. Droppings present on table in bakery where radio and small mixer are located. Presence of rodents in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Bait stations
Rodent bait present on floor near overhead door located near produce dept. at South side of building. All rodent bait must be inside a bait station. Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
- Hand sink improper usage
1. Hand sink in restaurant being used for storage. 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.
- Single Service/Equipment storage
1. Bag of syrofoam trays setting on floor in produce packaging area. 2. Several boxes of single service items setting on floor in dry storage area located behind meat department. 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.
- Single Service/Equipment storage
1. Bag of syrofoam trays setting on floor in produce packaging area. 2. Several boxes of single service items setting on floor in dry storage area located behind meat department. 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.
- Walls, floors, etc/soiled
1. Clean the plastic curtains located between meat counter and restrooms of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in the reach-in Coke refrigerator located near check out which contains milk. 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.
- Non food contact surface cleaning frequency
Clean the locations where mouse droppings are located. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
Clean the locations where mouse droppings are located. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
Clean the locations where mouse droppings are located. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
1. Bakery hand sink needs hand drying aids at all times. 2. Hand sink in restaurant needs hand drying provitions at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Hand sink/towels
1. Bakery hand sink needs hand drying aids at all times. 2. Hand sink in restaurant needs hand drying provitions at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Light shields
1. Light bulb in fixture above produce packaging area must be shielded. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
|
04/15/2013 | Routine |
- Pests/rodents (corrected)
1. Contact exterminator and report activity. Take measures to control German roaches. Any repeat violations in the future may result in a citation being issued or license suspension. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Non food contact surface cleaning frequency (corrected)
1. Clean the counter as required and needed to eliminate dead bugs and soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
02/04/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
1. Contact exterminator and report activity. Take measures to control German roaches. Any repeat violations in the future may result in a citation being issued or license suspension. Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
- Non food contact surface cleaning frequency
1. Clean the counter as required and needed to eliminate dead bugs and soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
01/28/2013 | Non-Illness Complaint |
- Hot holding (corrected)
1. Potentially hazardous food setting on shelf at room temperature in Restaurant area. Discard. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher or 41 degrees F or less.
- Pests/rodents (corrected)
1. & 2. Mouse droppings present in Bakery area and rear storage area behind Meat dept. walk-in refrigerator. Presence of house mice in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents (corrected)
1. & 2. Mouse droppings present in Bakery area and rear storage area behind Meat dept. walk-in refrigerator. Presence of house mice in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Food contact surface cleanability (corrected)
1. Discard the cracked clear plastic covers being used to cover food on steam table in Restaurant. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Cross-contamination (corrected)
1. Raw pork hanging above cooked ready to eat food in Restaurant kitchen. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Food contact surface(s) soiled (corrected)
1. Meat grinder has dried soil build-up in neck. Grinder must broken down, cleaned and sanitized at least every 24 hours or in order to prevent cross contamination. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Single-service reuse (corrected)
1. Provide a proper utensil to dispense chicharron tronador not a styrofoam tray. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Single Service/Equipment storage (corrected)
1. The wrapper located next to hand sink in Meat department service area is getting splashed by hand sink. Block splash or move wrapper. 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.
- Physical facility repair (corrected)
1. Repair the floor in service Meat dept. area where tile is loose or missing to a smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the swinging door to Meat dept. service area where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Single Service Storage (corrected)
1. Do not set boxes or bags of single service items on the floor. Keep up off the floor at least 6 inches. Single-service item(s) stored improperly.
Correction: Store in approved manner
Location: Produce room
- Single Service Storage (corrected)
1. Do not set boxes or bags of single service items on the floor. Keep up off the floor at least 6 inches. Single-service item(s) stored improperly.
Correction: Store in approved manner
Location: Meat room
|
12/28/2012 | Recheck |
- Hot holding
1. Potentially hazardous food setting on shelf at room temperature in Restaurant area. Discard. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher or 41 degrees F or less.
- Pests/rodents
1. & 2. Mouse droppings present in Bakery area and rear storage area behind Meat dept. walk-in refrigerator. Presence of house mice in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Pests/rodents
1. & 2. Mouse droppings present in Bakery area and rear storage area behind Meat dept. walk-in refrigerator. Presence of house mice in facility.
Correction: Exterminate rodents using approved methods and elimination of harborage conditions.
- Food contact surface cleanability
1. Discard the cracked clear plastic covers being used to cover food on steam table in Restaurant. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Cross-contamination
1. Raw pork hanging above cooked ready to eat food in Restaurant kitchen. Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
- Food contact surface(s) soiled
1. Meat grinder has dried soil build-up in neck. Grinder must broken down, cleaned and sanitized at least every 24 hours or in order to prevent cross contamination. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Single-service reuse
1. Provide a proper utensil to dispense chicharron tronador not a styrofoam tray. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Single Service/Equipment storage
1. The wrapper located next to hand sink in Meat department service area is getting splashed by hand sink. Block splash or move wrapper. 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.
- Physical facility repair
1. Repair the floor in service Meat dept. area where tile is loose or missing to a smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the swinging door to Meat dept. service area where hands touch of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Single Service Storage
1. Do not set boxes or bags of single service items on the floor. Keep up off the floor at least 6 inches. Single-service item(s) stored improperly.
Correction: Store in approved manner
Location: Produce room
- Single Service Storage
1. Do not set boxes or bags of single service items on the floor. Keep up off the floor at least 6 inches. Single-service item(s) stored improperly.
Correction: Store in approved manner
Location: Meat room
|
12/21/2012 | Routine |
- Hot holding (corrected)
1. Cooked chopped beef setting on counter in restaurant at room temperature. Do not maintain temperature in the danger zone. Discard. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding (corrected)
1. Shredded cheese and raw meat in prep. refrigerator in restaurant area not being held at proper temperature. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents (corrected)
1. German roaches present in paper towel dispenser in Bakery area. Presence of pests in facility.
Correction: Exterminate German roaches using approved methods and elimination of harborage conditions.
- Food contact surface cleanability (corrected)
1. Do not use the counter top in produce prep. area to cut vegetables. Provide a cutting board. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Non sewage liquid drainage (corrected)
Repair the condensate drain in the walk-in meat freezer to function properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Unnecessary litter (corrected)
Premises not free of unnecessary litter.
Correction: Remove litter from outside lot area around perimeter of building.
- Single Service/Equipment storage (corrected)
1. Bag of styrofoam trays setting on floor in produce prep. area. 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.
- Physical facility repair (corrected)
1. Repair floor in service meat prep. area where tile is broken to a smooth easily cleanable condition. 2. Repair the floor in restaurant kitchen area where floor tiles is broken to a smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair (corrected)
1. Repair floor in service meat prep. area where tile is broken to a smooth easily cleanable condition. 2. Repair the floor in restaurant kitchen area where floor tiles is broken to a smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Frozen temperatures (corrected)
1. Freezers at Southeast corner of sales floor not cold enough. Products are thawing and freezing. Ice crystalls present. Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
|
08/16/2012 | Recheck |
- Hot holding (corrected)
1. Cooked chopped beef setting on counter in restaurant at room temperature. Do not maintain temperature in the danger zone. Discard. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding (corrected)
1. Shredded cheese and raw meat in prep. refrigerator in restaurant area not being held at proper temperature. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
1. German roaches present in paper towel dispenser in Bakery area. Presence of pests in facility.
Correction: Exterminate German roaches using approved methods and elimination of harborage conditions.
- Food contact surface cleanability (corrected)
1. Do not use the counter top in produce prep. area to cut vegetables. Provide a cutting board. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Non sewage liquid drainage (corrected)
Repair the condensate drain in the walk-in meat freezer to function properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Unnecessary litter
Premises not free of unnecessary litter.
Correction: Remove litter from outside lot area around perimeter of building.
- Single Service/Equipment storage (corrected)
1. Bag of styrofoam trays setting on floor in produce prep. area. 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.
- Physical facility repair
1. Repair floor in service meat prep. area where tile is broken to a smooth easily cleanable condition. 2. Repair the floor in restaurant kitchen area where floor tiles is broken to a smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repair floor in service meat prep. area where tile is broken to a smooth easily cleanable condition. 2. Repair the floor in restaurant kitchen area where floor tiles is broken to a smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Frozen temperatures (corrected)
1. Freezers at Southeast corner of sales floor not cold enough. Products are thawing and freezing. Ice crystalls present. Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
|
08/09/2012 | Recheck |
- Hot holding
1. Cooked chopped beef setting on counter in restaurant at room temperature. Do not maintain temperature in the danger zone. Discard. Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
- Cold holding
1. Shredded cheese and raw meat in prep. refrigerator in restaurant area not being held at proper temperature. Do not use for potentially hazardous food storage until repaired. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Pests/rodents
1. German roaches present in paper towel dispenser in Bakery area. Presence of pests in facility.
Correction: Exterminate German roaches using approved methods and elimination of harborage conditions.
- Food contact surface cleanability
1. Do not use the counter top in produce prep. area to cut vegetables. Provide a cutting board. Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Non sewage liquid drainage
Repair the condensate drain in the walk-in meat freezer to function properly as designed. Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Unnecessary litter
Premises not free of unnecessary litter.
Correction: Remove litter from outside lot area around perimeter of building.
- Single Service/Equipment storage
1. Bag of styrofoam trays setting on floor in produce prep. area. 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.
- Physical facility repair
1. Repair floor in service meat prep. area where tile is broken to a smooth easily cleanable condition. 2. Repair the floor in restaurant kitchen area where floor tiles is broken to a smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Physical facility repair
1. Repair floor in service meat prep. area where tile is broken to a smooth easily cleanable condition. 2. Repair the floor in restaurant kitchen area where floor tiles is broken to a smooth easily cleanable condition. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Frozen temperatures
1. Freezers at Southeast corner of sales floor not cold enough. Products are thawing and freezing. Ice crystalls present. Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
|
08/02/2012 | Routine |
| No violation noted during this evaluation. | 07/02/2012 | Non-Illness Complaint |
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: 1. Remove any flying insect killer in meat department labeled for home use only. Follow all label directions on container. Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain to function properly as designed in the walk-in freezer located near produce area in back. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: 1. Discard the broken metal ice scoop in restaurant area. Maintain all utensils in good repair and calibration.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Two of the cutting boards in meat department prep. area need resurfaced or discarded. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Two of the cutting boards in meat department prep. area need resurfaced or discarded. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: 1. Wet mop setting on floor in bakery area. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Unnecessary litter (corrected)
Premises not free of unnecessary litter.
Correction: Remove litter from dumpster area and parking lot.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Remove the ice from floor of walk-in freezer located on rear near produce area. The physical facilities shall be cleaned as often as necessary to keep clean.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: 1. Cover the spices on shelving when not in use located in rear storage area near back door of meat department walk-in refrigerator. 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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. & 2. Clean the door handles on refrigerator and proofer in bakery area of soil.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. & 2. Clean the door handles on refrigerator and proofer in bakery area of soil.
|
04/19/2012 | Recheck |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: 1. Remove any flying insect killer in meat department labeled for home use only. Follow all label directions on container. Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain to function properly as designed in the walk-in freezer located near produce area in back. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: 1. Discard the broken metal ice scoop in restaurant area. Maintain all utensils in good repair and calibration.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Two of the cutting boards in meat department prep. area need resurfaced or discarded. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: 1. Two of the cutting boards in meat department prep. area need resurfaced or discarded. Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: 1. Wet mop setting on floor in bakery area. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Unnecessary litter
Premises not free of unnecessary litter.
Correction: Remove litter from dumpster area and parking lot.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Remove the ice from floor of walk-in freezer located on rear near produce area. The physical facilities shall be cleaned as often as necessary to keep clean.
- Food storage
Food stored in unprotected manner.
Correction: 1. Cover the spices on shelving when not in use located in rear storage area near back door of meat department walk-in refrigerator. 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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. & 2. Clean the door handles on refrigerator and proofer in bakery area of soil.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. & 2. Clean the door handles on refrigerator and proofer in bakery area of soil.
|
04/12/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: 1. Do not store chemicals on shelf above 2 compartment sink in meat dept. service area. 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).
Location: Meat counter
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: 1. Do not store chemicals on shelf above 2 compartment sink in meat dept. service area. 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).
Location: Meat counter
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: 1. Do not store chemicals on shelf above 2 compartment sink in meat dept. service area. 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).
Location: Meat counter
- Pests/rodents (corrected)
Presence of pests in facility.
Correction: 1. Eliminate fruit flies from bakery and restaurant areas. Pesticides are not effective. They need a warm wet area to breed. Check trash cans for cleaning and hang up wet mop to dry when not in use. A fan may also help to get air moving to dry up breeding area and chase away adult flies. Exterminate pest using approved methods and elimination of harborage conditions.
- Pests/rodents (corrected)
Presence of pests in facility.
Correction: 1. Eliminate fruit flies from bakery and restaurant areas. Pesticides are not effective. They need a warm wet area to breed. Check trash cans for cleaning and hang up wet mop to dry when not in use. A fan may also help to get air moving to dry up breeding area and chase away adult flies. Exterminate pest using approved methods and elimination of harborage conditions.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Non sewage liquid drainage (corrected)
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain in walk-in meat department freezer so it functions properly as designed. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: 1. Remove tape from all knife handles in meat department or discard knife. Maintain all utensils in good repair and calibration.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: 1. Large stock pot of cooked beans located in walk-in meat department refrigerator must be portioned before cooling into smaller batches and tracked with a thermometer and clock to ensure proper cooling requirements. Cooling shall be accomplished by using the following methods: in shallow pans no more than 3 inches deep, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: 1. The freezer at southeast corner of store is holding at 20 degrees F. Repair freezer to maintain food solid. Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelves in meat department walk-in refrigerator where soiled.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: 1. Provide approved hand drying provisions at all hand sinks at all times. No paper towels at hand sink in bakery.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: 1. Provide approved hand drying provisions at all hand sinks at all times. No paper towels at hand sink in bakery.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the faucet on 3 compartment sink in restaurant so it does not leak. Remove plastic wrap and do not replace. Plumbing system(s) shall be repaired and maintained.
Equipment: 3-bay
|
12/20/2011 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: 1. Do not store chemicals on shelf above 2 compartment sink in meat dept. service area. 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).
Location: Meat counter
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: 1. Do not store chemicals on shelf above 2 compartment sink in meat dept. service area. 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).
Location: Meat counter
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: 1. Do not store chemicals on shelf above 2 compartment sink in meat dept. service area. 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).
Location: Meat counter
- Pests/rodents
Presence of pests in facility.
Correction: 1. Eliminate fruit flies from bakery and restaurant areas. Pesticides are not effective. They need a warm wet area to breed. Check trash cans for cleaning and hang up wet mop to dry when not in use. A fan may also help to get air moving to dry up breeding area and chase away adult flies. Exterminate pest using approved methods and elimination of harborage conditions.
- Pests/rodents
Presence of pests in facility.
Correction: 1. Eliminate fruit flies from bakery and restaurant areas. Pesticides are not effective. They need a warm wet area to breed. Check trash cans for cleaning and hang up wet mop to dry when not in use. A fan may also help to get air moving to dry up breeding area and chase away adult flies. Exterminate pest using approved methods and elimination of harborage conditions.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Non sewage liquid drainage (corrected)
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain in walk-in meat department freezer so it functions properly as designed. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: 1. Remove tape from all knife handles in meat department or discard knife. Maintain all utensils in good repair and calibration.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: 1. Large stock pot of cooked beans located in walk-in meat department refrigerator must be portioned before cooling into smaller batches and tracked with a thermometer and clock to ensure proper cooling requirements. Cooling shall be accomplished by using the following methods: in shallow pans no more than 3 inches deep, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Walk-in cooler
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: 1. The freezer at southeast corner of store is holding at 20 degrees F. Repair freezer to maintain food solid. Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelves in meat department walk-in refrigerator where soiled.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: 1. Provide approved hand drying provisions at all hand sinks at all times. No paper towels at hand sink in bakery.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: 1. Provide approved hand drying provisions at all hand sinks at all times. No paper towels at hand sink in bakery.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the faucet on 3 compartment sink in restaurant so it does not leak. Remove plastic wrap and do not replace. Plumbing system(s) shall be repaired and maintained.
Equipment: 3-bay
|
12/13/2011 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: 1. Meat and cooked beans in restaurant setting on counter in restaurant at room temperature. Discard. Potentially hazardous food(s) shall be held at (135 degrees F or higher) or (41 degrees F or lower.)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Two door refrigerator in restaurant is not cold enough. Do not use for potentially hazardous food storeage until cold enough. Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: 1. Do not store chemicals on shelf above 2 compartment sink in meat dept. service area. 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).
Location: Meat counter
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: 1. Do not store chemicals on shelf above 2 compartment sink in meat dept. service area. 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).
Location: Meat counter
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: 1. Do not store chemicals on shelf above 2 compartment sink in meat dept. service area. 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).
Location: Meat counter
- Pests/rodents
Presence of pests in facility.
Correction: 1. Eliminate fruit flies from bakery area. Pesticides are not effective. They need a warm wet area to breed. Check trash cans for cleaning and hang up wet mop to dry when not in use. A fan may also help to get air moving to dry up breeding area and chase away adult flies. Exterminate pest using approved methods and elimination of harborage conditions.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: 1. No paper towel at hand sink in restaurant. 2. No paper towels at hand sink in bakery. 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.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: 1. Repair the condensate drain in walk-in meat department freezer so it functions properly as designed. Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: 1. Remove tape from all knife handles in meat department or discard knife. Maintain all utensils in good repair and calibration.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: 1. Large stock pot of cooked beans located in walk-in meat department refrigerator must be portioned before cooling into smaller batches and tracked with a thermometer and clock to ensure proper cooling requirements. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: 1. The freezer at southeast corner of store is holding at 20 degrees F. Repair freezer to maintain food solid. Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: 1. Clean the shelves in meat department walk-in refrigerator where soiled.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: 1. Provide approved hand drying provisions at all hand sinks at all times.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: 1. Provide approved hand drying provisions at all hand sinks at all times.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the faucet on 3 compartment sink in restaurant so it does not leak. Remove plastic wrap and do not replace. Plumbing system(s) shall be repaired and maintained.
Equipment: 3-bay
|
12/06/2011 | Routine |
Restaurant representatives - add corrected or new information about SUPERIOR SUPERMARKET#2, 3702 N MITTHOEFER RD, Indianapolis, IN »