- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Metal rolling cart has deteriorated Please paint cart.
Location: Kitchen
Equipment: Rolling cart
- 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: Clean the ceil air vents.
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.
Comments: Clean the ceil air vents.
Location: Dining room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The door gaskits on both true coolers in the back kitchen area have dteriorated an need to be replaced. Replace door gaskits
Location: Kitchen (back)
Equipment: True cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The door gaskits on both true coolers in the back kitchen area have dteriorated an need to be replaced. Replace door gaskits
Location: Kitchen (back)
Equipment: True cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: A box of hamburger patties are stored open in the reach in freeezer.
Location: Kitchen
Equipment: reach in freezer
|
08/26/2014 | 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: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP MUST BE MAINTAINED AT 41 DEGREES OR BELOW.COS
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. EMPLOYEE'S ARE USING THEIR GLOVES FOR TOO MANY TASK. OBSERVED EMPLOYEE CRACK AN EGG THEN FINISHED PLATING A SANDWICH. THE REMNANTS FROM THE EGG WERE ON THE GLOVE AND SANDWICH. DISCARD SANDWICH
- 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: FOOD EQUIPMENT WAS STORED IN THE HAND SINK. PLEASE DON'T STORE ANYTHING IN THE HAND SINK. COS
Location: Kitchen
Equipment: Hand sink
- 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 WASHED HIS HANDS WITH HIS GLOVES ON. COS
Location: Kitchen
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
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: DONUT BOXES WERE STORED ON THE FLOOR IN THE DRY STORAGE ROOM..
Location: Dry storage
- 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: FLOOR IS HEAVILY SOILED ALONG THE WALLS AND BEHIND THE KITCHEN EQUIPMENT.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BOXES OF FOOD STORED IN THE FREEZER UNCOVERED.
Location: Kitchen
Equipment: True freezer
- 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: DRY SPIECE CONTAINER LIDS ARE SOILED . PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Prep table
|
04/04/2014 | 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: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP MUST BE MAINTAINED AT 41 DEGREES OR BELOW.COS
Location: Kitchen
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. EMPLOYEE'S ARE USING THEIR GLOVES FOR TOO MANY TASK. OBSERVED EMPLOYEE CRACK AN EGG THEN FINISHED PLATING A SANDWICH. THE REMNANTS FROM THE EGG WERE ON THE GLOVE AND SANDWICH. DISCARD SANDWICH
- 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: FOOD EQUIPMENT WAS STORED IN THE HAND SINK. PLEASE DON'T STORE ANYTHING IN THE HAND SINK. COS
Location: Kitchen
Equipment: Hand sink
- Improper hand washing (corrected on site)
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 WASHED HIS HANDS WITH HIS GLOVES ON. COS
Location: Kitchen
Equipment: Hand sink
- 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: DONUT BOXES WERE STORED ON THE FLOOR IN THE DRY STORAGE ROOM..
Location: Dry storage
- 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: FLOOR IS HEAVILY SOILED ALONG THE WALLS AND BEHIND THE KITCHEN EQUIPMENT.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BOXES OF FOOD STORED IN THE FREEZER UNCOVERED.
Location: Kitchen
Equipment: True freezer
- 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: DRY SPIECE CONTAINER LIDS ARE SOILED . PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Prep table
|
03/26/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Date marking (corrected)
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: 1. A CONTAINER OF SAUSAGE GRAVY WAS NOT DATED.2. A LARGE PAN OF CHILL STORE IN THE COOLER WAS NOTE DATED.
Location: Kitchen (back)
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. AREA BEHIND THE DOOR LID IS SOILED ON THE COLD TOP. ALSO INSIDE THE COLD TOP
Location: Kitchen
Equipment: Cold top
- 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: THE SLICER WAS SOILED . PLEASE CLEAN AFTER.
Location: Dry storage
Equipment: Slicer
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOP STORED BY THE BAKING EQUIPMENT.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF EGGS WERE STORED ON THE FLOOR.2. 2 BEVERAGE IN A BOX CONTAINER WERE STORED ON THE FLOOR.PLEASE STORE FOOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF EGGS WERE STORED ON THE FLOOR.2. 2 BEVERAGE IN A BOX CONTAINER WERE STORED ON THE FLOOR.PLEASE STORE FOOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: HAM WAS STORED UNCOVERED IN THE TRUE COOLER.
Location: Kitchen (back)
Equipment: True cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SIDE SURFACE ON THE STOVE ANF MAKE TABLE COOLER WITH DRAWER.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SIDE SURFACE ON THE STOVE ANF MAKE TABLE COOLER WITH DRAWER.
Location: Cook line
Equipment: Make table cooler
- 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. BACK PREP TABLE ACROSS FROM THE HAND SINK IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. WOODEN SHELVES ARE SOILED WITH DONUT FILLING AND FLOUR. ALSO REMOVE SOILED CARDBOARD.3. TRUE REACH IN COOLER IS SOILED INSIDE AND OUT.4. PEPSI FOUNTIAN MACHINE IS SOILED.PLEASE CLEAN MORE FREQUENTLY
Location: Kitchen
- 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. BACK PREP TABLE ACROSS FROM THE HAND SINK IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. WOODEN SHELVES ARE SOILED WITH DONUT FILLING AND FLOUR. ALSO REMOVE SOILED CARDBOARD.3. TRUE REACH IN COOLER IS SOILED INSIDE AND OUT.4. PEPSI FOUNTIAN MACHINE IS SOILED.PLEASE CLEAN MORE FREQUENTLY
Location: Dry storage
Equipment: Wood shelving
- 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. BACK PREP TABLE ACROSS FROM THE HAND SINK IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. WOODEN SHELVES ARE SOILED WITH DONUT FILLING AND FLOUR. ALSO REMOVE SOILED CARDBOARD.3. TRUE REACH IN COOLER IS SOILED INSIDE AND OUT.4. PEPSI FOUNTIAN MACHINE IS SOILED.PLEASE CLEAN MORE FREQUENTLY
Location: Kitchen (back)
Equipment: True cooler
- 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. BACK PREP TABLE ACROSS FROM THE HAND SINK IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. WOODEN SHELVES ARE SOILED WITH DONUT FILLING AND FLOUR. ALSO REMOVE SOILED CARDBOARD.3. TRUE REACH IN COOLER IS SOILED INSIDE AND OUT.4. PEPSI FOUNTIAN MACHINE IS SOILED.PLEASE CLEAN MORE FREQUENTLY
Location: Service counter
Equipment: Soda machine
|
10/14/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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.
Comments: 1. A CONTAINER OF SAUSAGE GRAVY WAS NOT DATED.2. A LARGE PAN OF CHILL STORE IN THE COOLER WAS NOTE DATED.
Location: Kitchen (back)
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. AREA BEHIND THE DOOR LID IS SOILED ON THE COLD TOP. ALSO INSIDE THE COLD TOP
Location: Kitchen
Equipment: Cold top
- 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: THE SLICER WAS SOILED . PLEASE CLEAN AFTER.
Location: Dry storage
Equipment: Slicer
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOP STORED BY THE BAKING EQUIPMENT.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF EGGS WERE STORED ON THE FLOOR.2. 2 BEVERAGE IN A BOX CONTAINER WERE STORED ON THE FLOOR.PLEASE STORE FOOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF EGGS WERE STORED ON THE FLOOR.2. 2 BEVERAGE IN A BOX CONTAINER WERE STORED ON THE FLOOR.PLEASE STORE FOOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: HAM WAS STORED UNCOVERED IN THE TRUE COOLER.
Location: Kitchen (back)
Equipment: True cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SIDE SURFACE ON THE STOVE ANF MAKE TABLE COOLER WITH DRAWER.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SIDE SURFACE ON THE STOVE ANF MAKE TABLE COOLER WITH DRAWER.
Location: Cook line
Equipment: Make table cooler
- 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. BACK PREP TABLE ACROSS FROM THE HAND SINK IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. WOODEN SHELVES ARE SOILED WITH DONUT FILLING AND FLOUR. ALSO REMOVE SOILED CARDBOARD.3. TRUE REACH IN COOLER IS SOILED INSIDE AND OUT.4. PEPSI FOUNTIAN MACHINE IS SOILED.PLEASE CLEAN MORE FREQUENTLY
Location: Kitchen
- 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. BACK PREP TABLE ACROSS FROM THE HAND SINK IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. WOODEN SHELVES ARE SOILED WITH DONUT FILLING AND FLOUR. ALSO REMOVE SOILED CARDBOARD.3. TRUE REACH IN COOLER IS SOILED INSIDE AND OUT.4. PEPSI FOUNTIAN MACHINE IS SOILED.PLEASE CLEAN MORE FREQUENTLY
Location: Dry storage
Equipment: Wood shelving
- 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. BACK PREP TABLE ACROSS FROM THE HAND SINK IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. WOODEN SHELVES ARE SOILED WITH DONUT FILLING AND FLOUR. ALSO REMOVE SOILED CARDBOARD.3. TRUE REACH IN COOLER IS SOILED INSIDE AND OUT.4. PEPSI FOUNTIAN MACHINE IS SOILED.PLEASE CLEAN MORE FREQUENTLY
Location: Kitchen (back)
Equipment: True cooler
- 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. BACK PREP TABLE ACROSS FROM THE HAND SINK IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. WOODEN SHELVES ARE SOILED WITH DONUT FILLING AND FLOUR. ALSO REMOVE SOILED CARDBOARD.3. TRUE REACH IN COOLER IS SOILED INSIDE AND OUT.4. PEPSI FOUNTIAN MACHINE IS SOILED.PLEASE CLEAN MORE FREQUENTLY
Location: Service counter
Equipment: Soda machine
|
10/03/2013 | 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: NO MICE DROPPING WERE SEEN TODAY. OBSERVED A COPY OF PEST CONTROL RECIEPT FOR 6/11/13. CONTINUE 6/14/13MICE DROPPING PRESENT. OBSERVED COPY OF PEST CONTROL RECIEPT. PLEASE CONTINUE TO FOLLOW PEST CONTROL RECOMMENDATIONS. CONTINUE TO KEEP ARE CLEAN AND FREE OF FOOD DEBRIS . REMOVE MICE DROPPING AS OFTEN AS NECESSARY. 6/7/131. OBSEVRED RODENT DROPPING IN THE DRY STORAGE AREA ON A BULK BAG OF FLOUR. DISCARD THE BAG OF FLOUR . KEEP AREA CLEAN AND FREE OF FOOD DEBRI. CALL AN EXTERMINATOR AND INCORPORATE A CLEAN SCHEDULE.
Location: Dry storage
- 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: OBSERVED EMPLOYEE SMOKING IN THE KITCHEN. SMOKING IS NOT PERMITTED AT THIS FACILITY
Location: Kitchen
- 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: 1. A HEAD OF LETTUCE WAS STORED ON TOP OF AN OPEN BOX OF RAW BACON IN THE TRUE COOLER.2. RAW EGG WERE STORED ON THE TOP SHELF IN THE TRUE COOLER
Location: Kitchen (back)
Equipment: True cooler
- 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: 1. A HEAD OF LETTUCE WAS STORED ON TOP OF AN OPEN BOX OF RAW BACON IN THE TRUE COOLER.2. RAW EGG WERE STORED ON THE TOP SHELF IN THE TRUE COOLER
Location: Kitchen (back)
Equipment: True cooler
- 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: SLICER BLADE WAS SOILED. PLEASE CLEAN SLICER AFTER USE
Location: Kitchen
Equipment: Slicer
- Bulk labeling (corrected)
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: PLASTIC CONTAINERS OF FLOUR AND BROWN SUGAR ON THE PREP TABLE SHELVES WERE NOT LABELED WITH THE FOOD ITEMS COMMON NAME.
Location: Kitchen (back)
- 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.
Comments: OBSERVED AN ACCUMULATION OF OIL DRIPPING ALONG THE HOOD, FIRE SUPRESSION SYSTEM, AND LIGHT SHEILDS. PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
- 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: WOOD SHELVES ARE HEAVILY SOILED FROM DONUT FILLING. PLEASE CLEAN
Location: Dry storage
Equipment: Wood shelving
|
06/14/2013 | 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: MICE DROPPING PRESENT. OBSERVED COPY OF PEST CONTROL RECIEPT. PLEASE CONTINUE TO FOLLOW PEST CONTROL RECOMMENDATIONS. CONTINUE TO KEEP ARE CLEAN AND FREE OF FOOD DEBRIS . REMOVE MICE DROPPING AS OFTEN AS NECESSARY. 6/7/131. OBSEVRED RODENT DROPPING IN THE DRY STORAGE AREA ON A BULK BAG OF FLOUR. DISCARD THE BAG OF FLOUR . KEEP AREA CLEAN AND FREE OF FOOD DEBRI. CALL AN EXTERMINATOR AND INCORPORATE A CLEAN SCHEDULE.
Location: Dry storage
- 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: OBSERVED EMPLOYEE SMOKING IN THE KITCHEN. SMOKING IS NOT PERMITTED AT THIS FACILITY
Location: Kitchen
- 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: 1. A HEAD OF LETTUCE WAS STORED ON TOP OF AN OPEN BOX OF RAW BACON IN THE TRUE COOLER.2. RAW EGG WERE STORED ON THE TOP SHELF IN THE TRUE COOLER
Location: Kitchen (back)
Equipment: True cooler
- 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: 1. A HEAD OF LETTUCE WAS STORED ON TOP OF AN OPEN BOX OF RAW BACON IN THE TRUE COOLER.2. RAW EGG WERE STORED ON THE TOP SHELF IN THE TRUE COOLER
Location: Kitchen (back)
Equipment: True cooler
- 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: SLICER BLADE WAS SOILED. PLEASE CLEAN SLICER AFTER USE
Location: Kitchen
Equipment: Slicer
- 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: PLASTIC CONTAINERS OF FLOUR AND BROWN SUGAR ON THE PREP TABLE SHELVES WERE NOT LABELED WITH THE FOOD ITEMS COMMON NAME.
Location: Kitchen (back)
- 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: OBSERVED AN ACCUMULATION OF OIL DRIPPING ALONG THE HOOD, FIRE SUPRESSION SYSTEM, AND LIGHT SHEILDS. PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
- 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: WOOD SHELVES ARE HEAVILY SOILED FROM DONUT FILLING. PLEASE CLEAN
Location: Dry storage
Equipment: Wood shelving
|
06/07/2013 | 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: 1. OBSEVRED RODENT DROPPING IN THE DRY STORAGE AREA ON A BULK BAG OF FLOUR. DISCARD THE BAG OF FLOUR . KEEP AREA CLEAN AND FREE OF FOOD DEBRI. CALL AN EXTERMINATOR AND INCORPORATE A CLEAN SCHEDULE.
Location: Dry storage
- 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: 1. A HEAD OF LETTUCE WAS STORED ON TOP OF AN OPEN BOX OF RAW BACON IN THE TRUE COOLER.2. RAW EGG WERE STORED ON THE TOP SHELF IN THE TRUE COOLER
Location: Kitchen (back)
Equipment: True cooler
- 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: 1. A HEAD OF LETTUCE WAS STORED ON TOP OF AN OPEN BOX OF RAW BACON IN THE TRUE COOLER.2. RAW EGG WERE STORED ON THE TOP SHELF IN THE TRUE COOLER
Location: Kitchen (back)
Equipment: True cooler
- 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: SLICER BLADE WAS SOILED. PLEASE CLEAN SLICER AFTER USE
Location: Kitchen
Equipment: Slicer
- 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: PLASTIC CONTAINERS OF FLOUR AND BROWN SUGAR ON THE PREP TABLE SHELVES WERE NOT LABELED WITH THE FOOD ITEMS COMMON NAME.
Location: Kitchen (back)
- 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: OBSERVED AN ACCUMULATION OF OIL DRIPPING ALONG THE HOOD, FIRE SUPRESSION SYSTEM, AND LIGHT SHEILDS. PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
- 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: WOOD SHELVES ARE HEAVILY SOILED FROM DONUT FILLING. PLEASE CLEAN
Location: Dry storage
Equipment: Wood shelving
|
05/30/2013 | Routine |
- 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: BOTH TRUE REFRIGS IN BACK ARE SOILED INSIDE AND OUT
Location: Kitchen (back)
Equipment: True cooler
- 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: BOTH TRUE REFRIGS IN BACK ARE SOILED INSIDE AND OUT
Location: Kitchen (back)
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH TRUE FREEZERS ARE HEAVILY SOILED INSIDE AND OUT. 2. BOTH COLD TOP COOLERS ARE SOILED INSIDE AND OUT. REMOVE METAL RACKS AN CLEAN AND SANITIZE
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH TRUE FREEZERS ARE HEAVILY SOILED INSIDE AND OUT. 2. BOTH COLD TOP COOLERS ARE SOILED INSIDE AND OUT. REMOVE METAL RACKS AN CLEAN AND SANITIZE
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH TRUE FREEZERS ARE HEAVILY SOILED INSIDE AND OUT. 2. BOTH COLD TOP COOLERS ARE SOILED INSIDE AND OUT. REMOVE METAL RACKS AN CLEAN AND SANITIZE
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH TRUE FREEZERS ARE HEAVILY SOILED INSIDE AND OUT. 2. BOTH COLD TOP COOLERS ARE SOILED INSIDE AND OUT. REMOVE METAL RACKS AN CLEAN AND SANITIZE
Location: Kitchen
Equipment: Cold top
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Comments: ANSUL SOILED WITH AN ACCUMULATION OF GREASE.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BUCKET OF FROSTING STORED ON THE FLOOR.
Location: Dry storage
- 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.
Location: Kitchen
Equipment: Metal shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
|
01/14/2013 | Recheck |
- 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: BOTH TRUE REFRIGS IN BACK ARE SOILED INSIDE AND OUT
Location: Kitchen (back)
Equipment: True cooler
- 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: BOTH TRUE REFRIGS IN BACK ARE SOILED INSIDE AND OUT
Location: Kitchen (back)
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH TRUE FREEZERS ARE HEAVILY SOILED INSIDE AND OUT. 2. BOTH COLD TOP COOLERS ARE SOILED INSIDE AND OUT. REMOVE METAL RACKS AN CLEAN AND SANITIZE
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH TRUE FREEZERS ARE HEAVILY SOILED INSIDE AND OUT. 2. BOTH COLD TOP COOLERS ARE SOILED INSIDE AND OUT. REMOVE METAL RACKS AN CLEAN AND SANITIZE
Location: Kitchen
Equipment: True freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH TRUE FREEZERS ARE HEAVILY SOILED INSIDE AND OUT. 2. BOTH COLD TOP COOLERS ARE SOILED INSIDE AND OUT. REMOVE METAL RACKS AN CLEAN AND SANITIZE
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTH TRUE FREEZERS ARE HEAVILY SOILED INSIDE AND OUT. 2. BOTH COLD TOP COOLERS ARE SOILED INSIDE AND OUT. REMOVE METAL RACKS AN CLEAN AND SANITIZE
Location: Kitchen
Equipment: Cold top
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: ANSUL SOILED WITH AN ACCUMULATION OF GREASE.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BUCKET OF FROSTING STORED ON THE FLOOR.
Location: Dry storage
- 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.
Location: Kitchen
Equipment: Metal shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
|
01/04/2013 | Routine |
- Date marking (corrected)
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: Potentially hazardous cooked food stored in the true coolers were not marked to indicate throw away date.
Location: Kitchen (back)
Equipment: True cooler
- Date marking (corrected)
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: Potentially hazardous cooked food stored in the true coolers were not marked to indicate throw away date.
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dirty in use knives stored on the cutting board on cold top cooler. 2. Dirty in use utensils stored on the rolling metal cart where toaster are stored. Please clean and santize utensil when contamination occurrs.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dirty in use knives stored on the cutting board on cold top cooler. 2. Dirty in use utensils stored on the rolling metal cart where toaster are stored. Please clean and santize utensil when contamination occurrs.
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
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: Slicer soiled with an accumulation food debris
Location: Dry storage
Equipment: Slicer
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- Single Service/Equipment storage (corrected on site)
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: Single service cup holder were stored on the floor in dry storage area.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of eggs stored on the floor
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: True freezer
- 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. 3 wooden storage shelves in dry storage area are soiled . Remove product from shelves than clean and santize2. Ture cooler and freezer bottom surface are heavily soiled. Clean and sanitze
Location: Dry storage
Equipment: Wood shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
08/27/2012 | Recheck |
- 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: Potentially hazardous cooked food stored in the true coolers were not marked to indicate throw away date.
Location: Kitchen (back)
Equipment: True cooler
- 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: Potentially hazardous cooked food stored in the true coolers were not marked to indicate throw away date.
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dirty in use knives stored on the cutting board on cold top cooler. 2. Dirty in use utensils stored on the rolling metal cart where toaster are stored. Please clean and santize utensil when contamination occurrs.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dirty in use knives stored on the cutting board on cold top cooler. 2. Dirty in use utensils stored on the rolling metal cart where toaster are stored. Please clean and santize utensil when contamination occurrs.
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: Slicer soiled with an accumulation food debris
Location: Dry storage
Equipment: Slicer
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- Single Service/Equipment storage (corrected on site)
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: Single service cup holder were stored on the floor in dry storage area.
Location: Dry storage
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of eggs stored on the floor
Location: Kitchen
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: True freezer
- 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. 3 wooden storage shelves in dry storage area are soiled . Remove product from shelves than clean and santize2. Ture cooler and freezer bottom surface are heavily soiled. Clean and sanitze
Location: Dry storage
Equipment: Wood shelving
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
08/20/2012 | Routine |
- Receiving temperature(s) 41 (corrected)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: Ham
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Front cold top near the bread rack temped at 46 degrees
Location: Kitchen
Equipment: Cold top
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Change gloves when handling raw then ready to eat foods. Wash your hands before placing a new pair on.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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 meat stored over ready to eat food.
Location: Kitchen
Equipment: True freezer
- 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 meat stored over ready to eat food.
Location: Kitchen
Equipment: True freezer
- 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 meat stored over ready to eat food.
Location: Kitchen
Equipment: True cooler
- 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 meat stored over ready to eat food.
Location: Kitchen
Equipment: True cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1.Thawing turkey breast that was submerged in dirty dish water.
Location: Kitchen
Equipment: 3-bay
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: Mixer
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen (back)
Equipment: Mixer
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: -
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: Cold top
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: True cooler
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: True freezer
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: Microwave oven
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: Slicer
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: Prep table
- 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: Cracked egg shell stored in hand sink.
Location: Kitchen
Equipment: Hand sink
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Cooked meat stored in to go sacks. Store food in the approved storage containers or plastic wrap.
Location: Kitchen
Equipment: True freezer
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: too strong
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Bulk labeling (corrected)
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 flour container not labeled
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Water damaged ceiling tile.
Location: Kitchen
- 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: Floor soiled
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Turkey Breast
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Several buckets of icing were stored on the floor
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Dirty dishes stored on the soda machine
Location: Service counter
Equipment: Soda machine
- 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. Front Wooden shelving is soiled.2. Wooden shelving in the dry storage area were soiled3. Beverage box storage metal rack was soiled 4. Bulk storage flour container and lid soiled
Location: Service counter
Equipment: Wood shelving
- 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. Front Wooden shelving is soiled.2. Wooden shelving in the dry storage area were soiled3. Beverage box storage metal rack was soiled 4. Bulk storage flour container and lid soiled
Location: Dry storage
Equipment: Wood shelving
- 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. Front Wooden shelving is soiled.2. Wooden shelving in the dry storage area were soiled3. Beverage box storage metal rack was soiled 4. Bulk storage flour container and lid soiled
Location: Dry storage
Equipment: Wire shelving
- 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. Front Wooden shelving is soiled.2. Wooden shelving in the dry storage area were soiled3. Beverage box storage metal rack was soiled 4. Bulk storage flour container and lid soiled
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Stove 2. Microwave oven3. Donut glazes machine soiled 4. Cappuccino machine.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Stove 2. Microwave oven3. Donut glazes machine soiled 4. Cappuccino machine.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Stove 2. Microwave oven3. Donut glazes machine soiled 4. Cappuccino machine.
Location: Kitchen
- 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: Spoons and other utensils stored in the food containers in the cooler..
Location: Kitchen
Equipment: Cold top
|
05/01/2012 | Recheck |
- Receiving temperature(s) 41 (corrected on site)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: Ham
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Front cold top near the bread rack temped at 46 degrees
Location: Kitchen
Equipment: Cold top
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Change gloves when handling raw then ready to eat foods. Wash your hands before placing a new pair on.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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 meat stored over ready to eat food.
Location: Kitchen
Equipment: True freezer
- 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 meat stored over ready to eat food.
Location: Kitchen
Equipment: True freezer
- 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 meat stored over ready to eat food.
Location: Kitchen
Equipment: True cooler
- 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 meat stored over ready to eat food.
Location: Kitchen
Equipment: True cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1.Thawing turkey breast that was submerged in dirty dish water.
Location: Kitchen
Equipment: 3-bay
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: Mixer
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen (back)
Equipment: Mixer
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: -
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: Cold top
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: True cooler
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: True freezer
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: Microwave oven
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: Slicer
- 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: 1.-2. Both mixers were soiled with accumulated food debris. 3. All the donut filling dispensors machines were soiled . 4. Both cold top coolers were soiled with an accumulation of food debris . 5. Door gaskits, interior, and exterior of All equipment in the kitchen was heavily soiled6. Microwave oven above the 3 bay steam warmer machine was soiled.7. Clean and sanitize the slicer after use.8. Both prep tables were heavily soiled.
Location: Kitchen
Equipment: Prep table
- 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: Cracked egg shell stored in hand sink.
Location: Kitchen
Equipment: Hand sink
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Cooked meat stored in to go sacks. Store food in the approved storage containers or plastic wrap.
Location: Kitchen
Equipment: True freezer
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: too strong
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- 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 flour container not labeled
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Water damaged ceiling tile.
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: Floor soiled
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Turkey Breast
Location: Kitchen
Equipment: 3-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Several buckets of icing were stored on the floor
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Dirty dishes stored on the soda machine
Location: Service counter
Equipment: Soda machine
- 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. Front Wooden shelving is soiled.2. Wooden shelving in the dry storage area were soiled3. Beverage box storage metal rack was soiled 4. Bulk storage flour container and lid soiled
Location: Service counter
Equipment: Wood shelving
- 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. Front Wooden shelving is soiled.2. Wooden shelving in the dry storage area were soiled3. Beverage box storage metal rack was soiled 4. Bulk storage flour container and lid soiled
Location: Dry storage
Equipment: Wood shelving
- 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. Front Wooden shelving is soiled.2. Wooden shelving in the dry storage area were soiled3. Beverage box storage metal rack was soiled 4. Bulk storage flour container and lid soiled
Location: Dry storage
Equipment: Wire shelving
- 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. Front Wooden shelving is soiled.2. Wooden shelving in the dry storage area were soiled3. Beverage box storage metal rack was soiled 4. Bulk storage flour container and lid soiled
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: 1. Stove 2. Microwave oven3. Donut glazes machine soiled 4. Cappuccino machine.
Location: Cook line
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Stove 2. Microwave oven3. Donut glazes machine soiled 4. Cappuccino machine.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Stove 2. Microwave oven3. Donut glazes machine soiled 4. Cappuccino machine.
Location: Kitchen
- 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: Spoons and other utensils stored in the food containers in the cooler..
Location: Kitchen
Equipment: Cold top
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04/23/2012 | Routine |
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Box of eggs store on the floor.
Location: Kitchen
- 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.
Location: Dry storage
Equipment: Wood shelving
- 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.
Location: Kitchen
Equipment: Upright cooler
- 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.
Location: Kitchen
Equipment: Mixer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Microwave oven
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12/23/2011 | Routine |
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