- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE DUMPED IN BACK KITCHEN HAND SINK. UTILIZE HAND SINK FOR HAND WASHING ONLY. CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Hand sink
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: BULK FOOD CONTAINERS HAVE HOLES DRILLED INTO THEM WITH JAGGED PIECES OF PLASTIC ON THE HOLES THAT COULD CONTAMINATE FOOD PRODUCTS.CEASE USING THESE CONTAINERS AND USE CONTAINERS AS DESIGNED.
Location: Kitchen
Equipment: Bulk food containers
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINERS OF DRY BEANS UNLABELED IN BACK KITCHEN. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT. CONTAINER LABELED CORRECTED ON SITE.
Location: Kitchen (back)
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER IN FRONT STORAGE AREA IS AT 50 DEGREES. ALL POTENTIALLY HAZARDOUS FOODS HAVE BEEN MOVED OUT OF THIS COOLER. 2 POUNDS OF GROUND TURKEY DISCARDED. SERVICE TECHNICIAN IS ON SITE AND REPAIRS ARE IN PROGRESS.
Location: Walk-in cooler
|
07/30/2014 | Routine |
| No violation noted during this evaluation. | 02/06/2014 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. CONTAINER OF CHICKEN STOCK IN UPRIGHT COOLER MEASURED 47 DEGREES F. 5 GALLON BUCKET USED. COOLING NOT COMPLETED THOROUGHLY. CORRECTED WITH USE OF ICE WAND TO GET TEMPERATURE DOWN TO 41 DEGREES F.
Location: Kitchen
Equipment: Upright cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. OFFICE HAND SINK HAD COFFEE SPILLED IN IT.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: 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.
Comments: 1. CONTAINER OF CHICKEN STOCK IN UPRIGHT COOLER MEASURED 47 DEGREES F. 5 GALLON BUCKET USED. COOLING NOT COMPLETED THOROUGHLY. SEE ABOVE FOR APPROVED METHODS. CORRECTED WITH USE OF ICE WAND TO GET TEMPERATURE DOWN TO 41 DEGREES F.
Location: Kitchen
Equipment: Upright cooler
|
06/12/2013 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. CONTAINER OF CHICKEN STOCK IN UPRIGHT COOLER MEASURED 47 DEGREES F. 5 GALLON BUCKET USED. COOLING NOT COMPLETED THOROUGHLY. CORRECTED WITH USE OF ICE WAND TO GET TEMPERATURE DOWN TO 41 DEGREES F.
Location: Kitchen
Equipment: Upright cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. OFFICE HAND SINK HAD COFFEE SPILLED IN IT.PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: 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.
Comments: 1. CONTAINER OF CHICKEN STOCK IN UPRIGHT COOLER MEASURED 47 DEGREES F. 5 GALLON BUCKET USED. COOLING NOT COMPLETED THOROUGHLY. SEE ABOVE FOR APPROVED METHODS. CORRECTED WITH USE OF ICE WAND TO GET TEMPERATURE DOWN TO 41 DEGREES F.
Location: Kitchen
Equipment: Upright cooler
|
06/05/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED TWO FRUIT FLIES AROUND THE DISH MACHINE AREA IN SECOND KITCHEN ON MAIN FLOOR.PLEASE FIND SOURCE OF STANDING WATER AND/OR CLEAN THE FLOOR DRAINS.ELIMINATE THE SOURCE OF INFESTATION.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: OBSERVED DELI SLICER, STAND MIXER. AND STAND CAN OPEN IN BOTH KITCHENS ON THE MAIN FLOOR AND THE KITCHEN ON THE 11TH FLOOR WERE SOILED AFTER HAVING BEEN CLEANED FOR THE DAY. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: -
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: OBSERVED CAN HEAVILY DENTED IN BACK STORAGE ROOM ON MAIN FLOOR. PLEASE ENSURE ALL FOOD PACKAGES ARE IN GOOD CONDITION AND PROTECT THE INTEGRITY OF THE CONTENTS.
Location: Back room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DEBRIS AND STANDING WATER ALONG THE FLOOR-WALL JUNCTIONS UNDERNEATH DISH MACHINE AND POT AND PAN RACK IN DISH MACHINE AREA IN KITCHEN ON 11TH FLOOR.PLEASE IMRPOVE ROUTINE CLEANING AND SANITIZING.
Location: Dish machine area
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: BOX OF SINGLE SERVICE CUPS STORED DIRECTLY ON THE FLOOR IN THE BACK STOCK ROOM IN THE KITCHEN ON THE 11TH FLOOR.PLEASE STORE AT LEAST SIX INCHES OFF THE FLOOR TO PREVENT CONTAMINATION.
Location: Back room
|
12/14/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED TWO FRUIT FLIES AROUND THE DISH MACHINE AREA IN SECOND KITCHEN ON MAIN FLOOR.PLEASE FIND SOURCE OF STANDING WATER AND/OR CLEAN THE FLOOR DRAINS.ELIMINATE THE SOURCE OF INFESTATION.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: OBSERVED DELI SLICER, STAND MIXER. AND STAND CAN OPEN IN BOTH KITCHENS ON THE MAIN FLOOR AND THE KITCHEN ON THE 11TH FLOOR WERE SOILED AFTER HAVING BEEN CLEANED FOR THE DAY. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: -
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: OBSERVED CAN HEAVILY DENTED IN BACK STORAGE ROOM ON MAIN FLOOR. PLEASE ENSURE ALL FOOD PACKAGES ARE IN GOOD CONDITION AND PROTECT THE INTEGRITY OF THE CONTENTS.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE DEBRIS AND STANDING WATER ALONG THE FLOOR-WALL JUNCTIONS UNDERNEATH DISH MACHINE AND POT AND PAN RACK IN DISH MACHINE AREA IN KITCHEN ON 11TH FLOOR.PLEASE IMRPOVE ROUTINE CLEANING AND SANITIZING.
Location: Dish machine area
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: BOX OF SINGLE SERVICE CUPS STORED DIRECTLY ON THE FLOOR IN THE BACK STOCK ROOM IN THE KITCHEN ON THE 11TH FLOOR.PLEASE STORE AT LEAST SIX INCHES OFF THE FLOOR TO PREVENT CONTAMINATION.
Location: Back room
|
12/07/2012 | Routine |
| No violation noted during this evaluation. | 07/31/2012 | Routine |
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. No hot water at 2 hand sinks in A La Carte kitchen area. Hot water only 74 deg. F. Provide water having a temperature of at least 100 degrees F by means of a mixing valve. 2. No hot water at hand sinks in Bake kitchen. Provide water having a temperature of at least 100 degrees F by means of a mixing valve. 3. No hot water at hand sinks in 11th. floor kitchen Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
|
02/17/2012 | Recheck |
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. No hot water at 2 hand sinks in A La Carte kitchen area. Hot water only 74 deg. F. Provide water having a temperature of at least 100 degrees F by means of a mixing valve. 2. No hot water at hand sinks in Bake kitchen. Provide water having a temperature of at least 100 degrees F by means of a mixing valve. 3. No hot water at hand sinks in 11th. floor kitchen Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
|
02/10/2012 | Routine |
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