- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DUMPSTER IS MISSING LID. PLEASE HAVE TRASH SERVICE PROVIDER BRING OUT A DUMPSTER WITH TIGHT FITTING LIDS.
Location: Dumpster area
|
06/20/2014 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. KNIFE IN HAND SINK IN FRONT KITCHEN/SERVICE COUNTER AREA.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
Location: Kitchen (front)
Equipment: Hand sink
- 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: 1. IN PLACE QUAT SANITIZER AND 3 BAY QUAT SANITIZER MEASURED 0 PPM. ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM. MONITOR WITH TEST STRIPS. CHANGE ATLEAST EVERY 4 HOURS.
Location: Kitchen (back)
Equipment: 3-bay
- 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: 1. IN PLACE QUAT SANITIZER AND 3 BAY QUAT SANITIZER MEASURED 0 PPM. ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM. MONITOR WITH TEST STRIPS. CHANGE ATLEAST EVERY 4 HOURS.
Location: Kitchen (front)
|
11/05/2013 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. KNIFE IN HAND SINK IN FRONT KITCHEN/SERVICE COUNTER AREA.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.
Location: Kitchen (front)
Equipment: Hand sink
- 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: 1. IN PLACE QUAT SANITIZER AND 3 BAY QUAT SANITIZER MEASURED 0 PPM. ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM. MONITOR WITH TEST STRIPS. CHANGE ATLEAST EVERY 4 HOURS.
Location: Kitchen (back)
Equipment: 3-bay
- 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: 1. IN PLACE QUAT SANITIZER AND 3 BAY QUAT SANITIZER MEASURED 0 PPM. ENSURE A PROPER QUAT SANITIZER CONCENTRATION OF 200 PPM. MONITOR WITH TEST STRIPS. CHANGE ATLEAST EVERY 4 HOURS.
Location: Kitchen (front)
|
10/28/2013 | Routine |
| No violation noted during this evaluation. | 04/12/2013 | 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. MILK IN COOLER AT 44 DEGREES F. AIR TEMPERATURE OF 60 DEGREES F. NEW WARM ITEMS LOADED INTO COOLER COULD HAVE INFLUENCED THE TEMPERATURE. PLEASE ASSESS.
Location: Sales floor
Equipment: Upright cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). BATHROOM CLEANER STORED ABOVE VEG SINK.
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. OPEN DRINK STORED ABOVE VEGETABLE SINK. REMOVE.
Location: Prep area
Equipment: Veg. Sink
- Storage of Personal Items (corrected on site)
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. ENSURE EMPLOYEE CLOTHING ARE NOT HUNG ON FOOD OR EQUIPMENT SHELVING.
Location: Kitchen (back)
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Equipment: 3-bay
|
10/30/2012 | 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. MILK IN COOLER AT 44 DEGREES F. AIR TEMPERATURE OF 60 DEGREES F. NEW WARM ITEMS LOADED INTO COOLER COULD HAVE INFLUENCED THE TEMPERATURE. PLEASE ASSESS.
Location: Sales floor
Equipment: Upright cooler
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s). BATHROOM CLEANER STORED ABOVE VEG SINK.
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. OPEN DRINK STORED ABOVE VEGETABLE SINK. REMOVE.
Location: Prep area
Equipment: Veg. Sink
- 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. ENSURE EMPLOYEE CLOTHING ARE NOT HUNG ON FOOD OR EQUIPMENT SHELVING.
Location: Kitchen (back)
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Equipment: 3-bay
|
10/24/2012 | Routine |
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: THE SPRAY ARM ON THE 3-BAY SINK MUST HANG ABOVE THE FLOOD RIM OF THE 3-BAY SINK OR AN APPROVED PRESSURE TYPE VACUUM BREAKER WILL BE REQUIRED.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL THE BACK COUNTER TO THE WALL.
Location: Kitchen (front)
Equipment: -
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: 1. RAISE THE BOTTOM SHELVES TO PROVIDE 6" CLEARANCE TO THE FLOOR2. SEAL THE GREASE TRAP TO THE FLOOR
Location: Kitchen
Equipment: Wire shelving
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: 1. RAISE THE BOTTOM SHELVES TO PROVIDE 6" CLEARANCE TO THE FLOOR2. SEAL THE GREASE TRAP TO THE FLOOR
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE INSIDE OF THE CABINET UNDER THE SODA MACHINE INCLUDING THE INSIDE OF THE DOORS (STICKY)
Location: Dining room
Equipment: -
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN DISPENSER
Location: Kitchen (back)
Equipment: Hand sink
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: SEAL AROUND THE WATER AND DRAIN LINES UNDER THE VEG SINK WHERE THEY RUN THROUGH THE WALL.
Location: Kitchen
|
10/16/2012 | Pre-Licensing Recheck |
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: THE SPRAY ARM ON THE 3-BAY SINK MUST HANG ABOVE THE FLOOD RIM OF THE 3-BAY SINK OR AN APPROVED PRESSURE TYPE VACUUM BREAKER WILL BE REQUIRED.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL THE BACK COUNTER TO THE WALL.
Location: Kitchen (front)
Equipment: -
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: 1. RAISE THE BOTTOM SHELVES TO PROVIDE 6" CLEARANCE TO THE FLOOR2. SEAL THE GREASE TRAP TO THE FLOOR
Location: Kitchen
Equipment: Wire shelving
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: 1. RAISE THE BOTTOM SHELVES TO PROVIDE 6" CLEARANCE TO THE FLOOR2. SEAL THE GREASE TRAP TO THE FLOOR
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE INSIDE OF THE CABINET UNDER THE SODA MACHINE INCLUDING THE INSIDE OF THE DOORS (STICKY)
Location: Dining room
Equipment: -
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN DISPENSER
Location: Kitchen (back)
Equipment: Hand sink
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: SEAL AROUND THE WATER AND DRAIN LINES UNDER THE VEG SINK WHERE THEY RUN THROUGH THE WALL.
Location: Kitchen
|
10/12/2012 | Pre-Licensing Recheck |
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: THE SPRAY ARM ON THE 3-BAY SINK MUST HANG ABOVE THE FLOOD RIM OF THE 3-BAY SINK OR AN APPROVED PRESSURE TYPE VACUUM BREAKER WILL BE REQUIRED.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL THE BACK COUNTER TO THE WALL.
Location: Kitchen (front)
Equipment: -
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: 1. RAISE THE BOTTOM SHELVES TO PROVIDE 6" CLEARANCE TO THE FLOOR2. SEAL THE GREASE TRAP TO THE FLOOR
Location: Kitchen
Equipment: Wire shelving
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: 1. RAISE THE BOTTOM SHELVES TO PROVIDE 6" CLEARANCE TO THE FLOOR2. SEAL THE GREASE TRAP TO THE FLOOR
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE INSIDE OF THE CABINET UNDER THE SODA MACHINE INCLUDING THE INSIDE OF THE DOORS (STICKY)
Location: Dining room
Equipment: -
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN DISPENSER
Location: Kitchen (back)
Equipment: Hand sink
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: SEAL AROUND THE WATER AND DRAIN LINES UNDER THE VEG SINK WHERE THEY RUN THROUGH THE WALL.
Location: Kitchen
|
10/04/2012 | Pre-Licensing Recheck |
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: THE SPRAY ARM ON THE 3-BAY SINK MUST HANG ABOVE THE FLOOD RIM OF THE 3-BAY SINK OR AN APPROVED PRESSURE TYPE VACUUM BREAKER WILL BE REQUIRED.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL THE BACK COUNTER TO THE WALL.
Location: Kitchen (front)
Equipment: -
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: 1. RAISE THE BOTTOM SHELVES TO PROVIDE 6" CLEARANCE TO THE FLOOR2. SEAL THE GREASE TRAP TO THE FLOOR
Location: Kitchen
Equipment: Wire shelving
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: 1. RAISE THE BOTTOM SHELVES TO PROVIDE 6" CLEARANCE TO THE FLOOR2. SEAL THE GREASE TRAP TO THE FLOOR
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE INSIDE OF THE CABINET UNDER THE SODA MACHINE INCLUDING THE INSIDE OF THE DOORS (STICKY)
Location: Dining room
Equipment: -
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN DISPENSER
Location: Kitchen (back)
Equipment: Hand sink
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: SEAL AROUND THE WATER AND DRAIN LINES UNDER THE VEG SINK WHERE THEY RUN THROUGH THE WALL.
Location: Kitchen
|
10/01/2012 | Pre-Licensing |
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