| No violation noted during this evaluation. | 11/06/2014 | Non-Illness Complaint |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Mop sink soiled. Please clean.
Location: Kitchen
|
05/16/2014 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Mop sink soiled. Please clean.
Location: Kitchen
|
05/09/2014 | Routine |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
- Cooling methods
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: Ribs cooling at room temperature.
Location: Kitchen
|
11/26/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1) Raw eggs observed stored over ready to eat foods in the kitchen reach in cooler.Store raw eggs below all other ready to eat foods. 2) Raw chicken observed stored over ready to eat foods in the kitchen reach in cooler. Store raw chicken below all other ready to eat and raw foods.
Location: Kitchen
Equipment: Reach in cooler
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service cups and containers observed stored on the floor in the dry storage room. Store all single service items at least 6 inches above the floor.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill and fryer hood vents observed soiled. Clean filters and hood to remove grease build up.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Section of drywall near back door observed secured with duct tape. Repair drywall and paint to provide a smooth and easily cleanable surface.
Location: Kitchen
- 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: 1) Floors observed soiled beneath the 2-bay and 3-bay sinks in the kitchen. 2) Mold growth observed on the ceiling above the 3-bay sink. Clean with bleach and repaint.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Stove and flat top grill observed with significant grease and food debris build up.
Location: Kitchen
Equipment: Flat grill
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Stove and flat top grill observed with significant grease and food debris build up.
Location: Kitchen
Equipment: Stove
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
06/20/2013 | Routine |
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Grease fryer soiled. Please clean.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
12/04/2012 | Routine |
- Pests/rodents (corrected)
Presence of haborage conditions.
Correction: Remove high grass and weeds from permiter of building to eliminate harborage conditions.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing. Do not use hand sink for storage.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
|
06/26/2012 | Recheck |
- Pests/rodents
Presence of haborage conditions.
Correction: Remove high grass and weeds from permiter of building to eliminate harborage conditions.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing. Do not use hand sink for storage.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
|
06/19/2012 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Please store eggs at the bottom of the coolers or refrigeration units.
Location: Kitchen
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Please ensure that all foods cooked and need no further preparation have dates on which there were cooked or prepared.
Location: Walk-in cooler
- 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: Please label flour and sugar containers stored on prep table.
Location: Kitchen
|
12/13/2011 | Routine |
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