- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COLD HOLDING DRAWERS ACROSS FROM COOKLINE NOT HOLDING FOODS AT PROPER TEMPERATURE. FOOD MEASURED BETWEEN 45 AND 53 DEGREES F.2. COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE. FOODS MEASURED 48 DEGREES F.3. CREAM BASED SAUCES IN COLD TOP NEXT TO COOK LINE MEASURED 48-52 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.CORRECTED. ALL POTENTIALLY HAZARDOUS FOODS MOVED TO ICE WATER BATH, COOLER, AND FREEZER.
Location: Cook line
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG HAND SINK IN PREP AREA IS CRACKED.REPLACE.
Location: Prep area
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. UPPER INTERIOR OF ICE MACHINE SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
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09/04/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COLD HOLDING DRAWERS ACROSS FROM COOKLINE NOT HOLDING FOODS AT PROPER TEMPERATURE. FOOD MEASURED BETWEEN 45 AND 53 DEGREES F.2. COLD TOP ACROSS FROM COOK LINE NOT HOLDING FOODS AT PROPER TEMPERATURE. FOODS MEASURED 48 DEGREES F.3. CREAM BASED SAUCES IN COLD TOP NEXT TO COOK LINE MEASURED 48-52 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.CORRECTED. ALL POTENTIALLY HAZARDOUS FOODS MOVED TO ICE WATER BATH, COOLER, AND FREEZER.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG HAND SINK IN PREP AREA IS CRACKED.REPLACE.
Location: Prep area
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. UPPER INTERIOR OF ICE MACHINE SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
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08/27/2014 | Routine |
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE (1) LIGHT OUT AND MANAGERS REPLACED DURING INSPECTION
Location: Kitchen (back)
Equipment: Walk in cooler
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03/26/2014 | Routine |
| No violation noted during this evaluation. | 03/25/2014 | Illness Complaint |
| No violation noted during this evaluation. | 10/31/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Broiler Cooler at 44-45 degreesensure food is held at 41 or below
Location: Cook line
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee holding bread for baskets with bare handsRepeat ViolationWritten Warning givenCitation will be given at next observance
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife holder in prep:Knife held in sanitizer - please do not store utensils in liquidPlease inform me of SOP concerning a knife rack with a sanitizer compartment.
Location: Prep area
|
06/11/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Broiler Cooler at 44-45 degreesensure food is held at 41 or below
Location: Cook line
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee holding bread for baskets with bare handsRepeat ViolationWritten Warning givenCitation will be given at next observance
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife holder in prep:Knife held in sanitizer - please do not store utensils in liquidPlease inform me of SOP concerning a knife rack with a sanitizer compartment.
Location: Prep area
|
06/04/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BROIL STATIONTop temperature 47Drawer temperature 44Repait to 41 or below - watch defrost cycles
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine sanitizing temperature too lowEnsure 180 degrees 160 at plate level
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: BROIL/PANTRYHandsink soap dispenser is broken - repair
Location: Cook line
|
02/07/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BROIL STATIONTop temperature 47Drawer temperature 44Repait to 41 or below - watch defrost cycles
Location: Cook line
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Dishmachine sanitizing temperature too lowEnsure 180 degrees 160 at plate level
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: BROIL/PANTRYHandsink soap dispenser is broken - repair
Location: Cook line
|
01/28/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to magnetic rack in prepplease store only after cleaning and sanitizing
Location: Prep area
Equipment: Knife/utensil rack
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Three bay had low/no sanitizerensure sink is tested with ph strips prior to using for dishes
Location: Three bay area
Equipment: 3-bay
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: Bar dishmachine not reaching 120 degrees at rinse cycleplease monitor and repair if needed
Location: Bar
Equipment: Dishmachine
|
10/03/2012 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to magnetic rack in prepplease store only after cleaning and sanitizing
Location: Prep area
Equipment: Knife/utensil rack
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Three bay had low/no sanitizerensure sink is tested with ph strips prior to using for dishes
Location: Three bay area
Equipment: 3-bay
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: Bar dishmachine not reaching 120 degrees at rinse cycleplease monitor and repair if needed
Location: Bar
Equipment: Dishmachine
|
09/10/2012 | Routine |
| No violation noted during this evaluation. | 08/09/2012 | Non-Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all generic bottles holding toxins are labeled with content name
Location: Bakery area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating on expo area near bread employees should not wear gloves while eating
Location: Expo line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: employee eating on expo washed hands in dump sink with no soap
Location: Cook line
Equipment: Dump sink
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: gloves applied with improper handwashing remind employees that hands must be washed with each glove change
|
04/19/2012 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all generic bottles holding toxins are labeled with content name
Location: Bakery area
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee eating on expo area near bread employees should not wear gloves while eating
Location: Expo line
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: employee eating on expo washed hands in dump sink with no soap
Location: Cook line
Equipment: Dump sink
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: gloves applied with improper handwashing remind employees that hands must be washed with each glove change
|
04/13/2012 | Routine |
| No violation noted during this evaluation. | 01/04/2012 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drinks in kitchen/dishmachine areaprovide lid and straw use unbreakable glassware
Location: Prep area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drinks in kitchen/dishmachine areaprovide lid and straw use unbreakable glassware
Location: Dish machine area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over cilantroRaw chicken being preppped on same prep surface as cilantroDo not store raw over ready to eat at any timeDo not prep raw protiens and produce on same table at any time
Location: Prep area
- 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: Please clean floors in walk in cooler
Location: Walk-in freezer
- 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: No hot water at hand sink in wait staff area behind barrepair
Location: Wait staff area
|
12/19/2011 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drinks in kitchen/dishmachine areaprovide lid and straw use unbreakable glassware
Location: Prep area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drinks in kitchen/dishmachine areaprovide lid and straw use unbreakable glassware
Location: Dish machine area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken stored over cilantroRaw chicken being preppped on same prep surface as cilantroDo not store raw over ready to eat at any timeDo not prep raw protiens and produce on same table at any time
Location: Prep area
- 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: Please clean floors in walk in cooler
Location: Walk-in freezer
- 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: No hot water at hand sink in wait staff area behind barrepair
Location: Wait staff area
|
12/12/2011 | Routine |
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