- CO2 tanks unrestrained (corrected on site)
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 ...
Comments: TWO LARGE CO2 TANKS NOT RESTRAINED LOCATED IN DRY STORAGE ROOM.RESTRAIN CO2 TANKS WITH AN EFFECTIVE RESTRAINT.
- 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: CEILING COOK LINE AIR VENT SOILED WITH DUST.CLEAN THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAULK SOILED WITH MILDEW LOCATED BETWEEN WALL AND THREE BAY SINK.REPLACE SOILED SEALANT.
Location: Kitchen (back)
Equipment: 3-bay
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: DINING ROOM SODA MACHINE ICE DISPENSER SOILED WITH BUILD UP.CLEAN AND SANITIZE ICE DISPENSER ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Dining room
Equipment: Soda machine
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08/11/2014 | 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: FOOD STORED ON COLD TOP COOLER HOLDING AT 47 DEGREES. (FOOD ON BOTTOM HOLDING AT THE CORRECT TEMPERATURE OF 41 DEGREES).REPAIR COLD TOP TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. NOTE; THIS COOLER WAS NOT MAINTAINING PRODUCT AT 41 DEGREES ON PREVIOUS ROUTINE INSPECTION AND FOLLOW UP VISITS THERE AFTER. COOLER WILL NEED TO BE REPLACED IF CAPABLE OF NOT HOLDING FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAULK SOILED WITH MILDEW IN BETWEEN WALL AND THREE COMPARTMENT SINK.PROVIDE FRESH CAULK.
Location: Kitchen (back)
Equipment: 3-bay
- 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: SODA MACHINE ICE DISPENSE AREA LOCATED IN THE DRIVE THRU SOILED WITH BUILD UP.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Service counter
Equipment: Soda machine
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01/24/2014 | 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: FOOD STORED ON COLD TOP COOLER HOLDING AT 47 DEGREES. (FOOD ON BOTTOM HOLDING AT THE CORRECT TEMPERATURE OF 41 DEGREES).REPAIR COLD TOP TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. NOTE; THIS COOLER WAS NOT MAINTAINING PRODUCT AT 41 DEGREES ON PREVIOUS ROUTINE INSPECTION AND FOLLOW UP VISITS THERE AFTER. COOLER WILL NEED TO BE REPLACED IF CAPABLE OF NOT HOLDING FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAULK SOILED WITH MILDEW IN BETWEEN WALL AND THREE COMPARTMENT SINK.PROVIDE FRESH CAULK.
Location: Kitchen (back)
Equipment: 3-bay
- 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: SODA MACHINE ICE DISPENSE AREA LOCATED IN THE DRIVE THRU SOILED WITH BUILD UP.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Service counter
Equipment: Soda machine
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01/17/2014 | Routine |
- 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: COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING PRODUCT BETWEEN 43 AND 48 DEGREES ON TOP AND BOTTOM INTERIOR.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK:COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING CHEESE PRODUCT AT 45 DEGREES F. PRODUCT NEAR HEAT SOURCE HOLDING AT 48 DEGREES.REPAIR/ADJUST COOLERS TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. PLEASE HAVE DEFECT CORRECTED BY FOLLOW UP DATE.NOTE: IF COOLERS ARE INCAPABLE OF HOLDING PRODUCT AT 41 DEGREES, THEY WILL NEED TO BE REPLACED.RECHECK: MAIN COLD TOP COOLER HOLDING GUACAMOLE AT 48 DEGREES F. TEMPERARY FANS AND ICE HAVE BEEN INSTALLED ON COLD TOP UNTIL PERMANENT REPAIR HAS BEEN MADE.
Location: Cook line
Equipment: Cold top
- 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: COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING PRODUCT BETWEEN 43 AND 48 DEGREES ON TOP AND BOTTOM INTERIOR.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK:COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING CHEESE PRODUCT AT 45 DEGREES F. PRODUCT NEAR HEAT SOURCE HOLDING AT 48 DEGREES.REPAIR/ADJUST COOLERS TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. PLEASE HAVE DEFECT CORRECTED BY FOLLOW UP DATE.NOTE: IF COOLERS ARE INCAPABLE OF HOLDING PRODUCT AT 41 DEGREES, THEY WILL NEED TO BE REPLACED.RECHECK: MAIN COLD TOP COOLER HOLDING GUACAMOLE AT 48 DEGREES F. TEMPERARY FANS AND ICE HAVE BEEN INSTALLED ON COLD TOP UNTIL PERMANENT REPAIR HAS BEEN MADE.
Location: Cook line
Equipment: Cold top
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: CLOTHS DRAPED OVER THE SIDE OF SANITIZER BUCKET.STORE CLOTHS SUBMERGED IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SANITIZER DISPENER LOCATED AT HAND SINK SOILED WITH BUILD.CLEAN AND SANITIZE THOROUGHLY.
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. MOLD GROWTH ON SURFACE OF REACH IN COOLER DOOR GASKETS.2. SLIME MOLD GROWTH ON SURFACE AREAS OF ICE DISPENSER ON SODA MACHINE.
Location: Cook line
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09/16/2013 | 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: COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING PRODUCT BETWEEN 43 AND 48 DEGREES ON TOP AND BOTTOM INTERIOR.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK:COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING CHEESE PRODUCT AT 45 DEGREES F. PRODUCT NEAR HEAT SOURCE HOLDING AT 48 DEGREES.REPAIR/ADJUST COOLERS TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. PLEASE HAVE DEFECT CORRECTED BY FOLLOW UP DATE.NOTE: IF COOLERS ARE INCAPABLE OF HOLDING PRODUCT AT 41 DEGREES, THEY WILL NEED TO BE REPLACED.RECHECK: MAIN COLD TOP COOLER HOLDING GUACAMOLE AT 48 DEGREES F. TEMPERARY FANS AND ICE HAVE BEEN INSTALLED ON COLD TOP UNTIL PERMANENT REPAIR HAS BEEN MADE.
Location: Cook line
Equipment: Cold top
- 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: COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING PRODUCT BETWEEN 43 AND 48 DEGREES ON TOP AND BOTTOM INTERIOR.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK:COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING CHEESE PRODUCT AT 45 DEGREES F. PRODUCT NEAR HEAT SOURCE HOLDING AT 48 DEGREES.REPAIR/ADJUST COOLERS TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. PLEASE HAVE DEFECT CORRECTED BY FOLLOW UP DATE.NOTE: IF COOLERS ARE INCAPABLE OF HOLDING PRODUCT AT 41 DEGREES, THEY WILL NEED TO BE REPLACED.RECHECK: MAIN COLD TOP COOLER HOLDING GUACAMOLE AT 48 DEGREES F. TEMPERARY FANS AND ICE HAVE BEEN INSTALLED ON COLD TOP UNTIL PERMANENT REPAIR HAS BEEN MADE.
Location: Cook line
Equipment: Cold top
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: CLOTHS DRAPED OVER THE SIDE OF SANITIZER BUCKET.STORE CLOTHS SUBMERGED IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SANITIZER DISPENER LOCATED AT HAND SINK SOILED WITH BUILD.CLEAN AND SANITIZE THOROUGHLY.
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. MOLD GROWTH ON SURFACE OF REACH IN COOLER DOOR GASKETS.2. SLIME MOLD GROWTH ON SURFACE AREAS OF ICE DISPENSER ON SODA MACHINE.
Location: Cook line
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07/09/2013 | 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: COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING PRODUCT BETWEEN 43 AND 48 DEGREES ON TOP AND BOTTOM INTERIOR.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK:COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING CHEESE PRODUCT AT 45 DEGREES F. PRODUCT NEAR HEAT SOURCE HOLDING AT 48 DEGREES.REPAIR/ADJUST COOLERS TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. PLEASE HAVE DEFECT CORRECTED BY FOLLOW UP DATE.NOTE: IF COOLERS ARE INCAPABLE OF HOLDING PRODUCT AT 41 DEGREES, THEY WILL NEED TO BE REPLACED.
Location: Cook line
Equipment: Cold top
- 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: COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING PRODUCT BETWEEN 43 AND 48 DEGREES ON TOP AND BOTTOM INTERIOR.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.RECHECK:COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING CHEESE PRODUCT AT 45 DEGREES F. PRODUCT NEAR HEAT SOURCE HOLDING AT 48 DEGREES.REPAIR/ADJUST COOLERS TO HOLD PRODUCT AT 41 DEGREES F OR LOWER. PLEASE HAVE DEFECT CORRECTED BY FOLLOW UP DATE.NOTE: IF COOLERS ARE INCAPABLE OF HOLDING PRODUCT AT 41 DEGREES, THEY WILL NEED TO BE REPLACED.
Location: Cook line
Equipment: Cold top
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: CLOTHS DRAPED OVER THE SIDE OF SANITIZER BUCKET.STORE CLOTHS SUBMERGED IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SANITIZER DISPENER LOCATED AT HAND SINK SOILED WITH BUILD.CLEAN AND SANITIZE THOROUGHLY.
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. MOLD GROWTH ON SURFACE OF REACH IN COOLER DOOR GASKETS.2. SLIME MOLD GROWTH ON SURFACE AREAS OF ICE DISPENSER ON SODA MACHINE.
Location: Cook line
|
07/02/2013 | 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: COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING PRODUCT BETWEEN 43 AND 48 DEGREES ON TOP AND BOTTOM INTERIOR.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- 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: COLD TOP COOLERS ON BOTH SIDES OF MAKE LINE HOLDING PRODUCT BETWEEN 43 AND 48 DEGREES ON TOP AND BOTTOM INTERIOR.REPAIR/ADJUST COOLERS TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: CLOTHS DRAPED OVER THE SIDE OF SANITIZER BUCKET.STORE CLOTHS SUBMERGED IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SANITIZER DISPENER LOCATED AT HAND SINK SOILED WITH BUILD.CLEAN AND SANITIZE THOROUGHLY.
- 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. MOLD GROWTH ON SURFACE OF REACH IN COOLER DOOR GASKETS.2. SLIME MOLD GROWTH ON SURFACE AREAS OF ICE DISPENSER ON SODA MACHINE.
Location: Cook line
|
06/24/2013 | Routine |
| No violation noted during this evaluation. | 01/29/2013 | Routine |
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THE DRAIN COVERS UNDER BOTH MAKE TABLES ARE CRACKED AND CHIPPED ON THE CORNERS MAKING THEM NOT SMOOTH AND EASILY CLEANABLE. EXPOSED CEMENT UNDER THE DRAIN COVER ARE CAUSING THE ACCUMLATION OF FOOD DEBRIS. REPLACE / REPAIR DRAIN COVER PIECES.
Location: Kitchen
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01/29/2013 | Pre-Licensing Recheck |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: THE DRAIN COVERS UNDER BOTH MAKE TABLES ARE CRACKED AND CHIPPED ON THE CORNERS MAKING THEM NOT SMOOTH AND EASILY CLEANABLE. EXPOSED CEMENT UNDER THE DRAIN COVER ARE CAUSING THE ACCUMLATION OF FOOD DEBRIS. REPLACE / REPAIR DRAIN COVER PIECES.
Location: Kitchen
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01/14/2013 | Pre-Licensing |
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