- Critical: One of hand sinks does not attain minimum water temperature of 100 F within 30 seconds of actuating flow of water. (3 penalty points)
Corrected on site.
- Critical: Valves are installed downstream of non-continuous pressure vacuum breaker valves in warewash area. (6 penalty points)
2 occurences.
- Chemical dispenser Connected to water supply lacks mark mof A112 backflow certification. (1 penalty point)
- Conduit/drain lines are not elevated above floor to facilitate cleaning. (1 penalty point)
- A pipe penetration of a wall is not covered/sealed and a corner of wall is cracked. (1 penalty point)
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9/15/2015 | Routine | 88 | Advise & Educate |
- Critical: Records are not maintained to confirm that ROP product is cooled from 38 F to 34 F within the required time period. (3 penalty points)
- Critical: Hose bibs lack vacuum breaker protection in warewash area. (6 penalty points)
- Conduit is on floor. (1 penalty point)
- Gap between metal corner guard and wall is not sealed to be easily cleanable. (1 penalty point)
|
3/11/2015 | Routine | 89 | Advise & Educate |
- Critical: Employee is observed eating in prep area. (3 penalty points)
Corrected on site.
- Working containers of white powdered food are not labeled with common name of food. (1 penalty point)
Corrected on site.
- Conduit is on floor. (1 penalty point)
|
10/27/2014 | Routine | 95 | Advise & Educate |
- Non-portable equipment( hand sinks) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Valve is installed downstream of a Low hazard, Non continuous pressure vacuum breaker valve in ware wash room. (1 penalty point)
- Conduit is on floor. (1 penalty point)
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2/10/2014 | Routine | 97 | Advise & Educate |
- Critical: Employee is drinking from an uncovered beverage container in prep area. (3 penalty points)
Corrected on site.
- 'Cllean kitchenware is not all covered/inverted. (1 penalty point)
Corrected on site.
- Critical: Warewash machine water temperature does not achieve at leaast 180 F during the final rinse.- (3 penalty points)
Corrected on site.
- Rinse nozzle hangs below flood rim of sink. (1 penalty point)
- Drain line/supply line/conduit is not elevated above floor to facilitate cleaning. (1 penalty point)
- Area of ceiling and wall in warewash area is not repaired to be smooth and easily cleanable.' (1 penalty point)
- Unable to find where HACCP plan ideentifies the mehod and frequency for the person in charge to routinely verify that ROP food temperaturet is continuously monitored in a refrigeration unit equipped with an electronic system that continuouslyly monitors time and temperature and is visually examined for proper temperature twice daily. (1 penalty point)
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10/11/2013 | Routine | 89 | Advise & Educate |
- HACCP plan for cook/chill ROP, does not appear to identify that cooked product must be placed in a package or bag with an oxygen barrier and sealed immediately after cooking and before reaching a temperature below 135F. (1 penalty point)
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6/6/2013 | Routine | 99 | Advise & Educate |
- Critical: Food. Establishment implemented reduced oxygen packaging of potentially hazardous foods with cooling and holding time/temperature parameters that are different than found in written HACCP plan provided by Eood Establishment. The electronic system that monitors time and temperature of ROP product in walk-in is not visually examined two times daily for proper operation. (3 penalty points)
2 occurences.
- Hose bibs in kitchen lack vacuum breaker protection. Rinse nozzle lacking approved backflow protaction hangs below flood rim. (1 penalty point)
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2/5/2013 | Routine | 96 | Advise & Educate |
- Critical: Kitchenware is not sanitized by high temperature sanitization warewaash machine that is not achieving minimum of 160 F at plate surface. (6 penalty points)
- Critical: Minimum of 100F water temperature is not achieved at one of handsinks within 30 seconds of actuating flow of water. (3 penalty points)
- .Escutcheons have detached from vent pipe penetrations in ceiling above warewash machine. (1 penalty point)
- Ceiling is dusty in area of warewash machine. (1 penalty point)
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10/5/2012 | Routine | 89 | |
- Critical: Food contact surfaces of ice bin are not clean. (6 penalty points)
- Hand sink is not draining freely. (1 penalty point)
- Drain line is not installed above the floor to facilitate cleaning. (1 penalty point)
- Small holes in walk-in wall around pipe penetrations are not covered/sealed to be smooth and easily cleanable. (1 penalty point)
- Areas of walk-in ceilings and walk-in fans/fan covers are not clean . (1 penalty point)
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6/5/2012 | Routine | 90 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw beef is stored above ready-to-eat ham in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food (oil). (1 penalty point)
- Critical: Pasta is being cooled in covered containers and is currently at 95-103 F. (3 penalty points)
Corrected on site.
- Utensils are stored wet in the cook chill room. (1 penalty point)
- Clean equipment is stored in unclean bins. Gloves are stored in the splash zone of a hand sink. (1 penalty point)
Corrected on site.
2 occurences.
- Combi ovens are depositing oven cleaner onto the floor. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Exterior surfaces of food containers are dirty in dry storage. Bag crimping equipment is unclean. Exterior surfaces of cooking equipment are dirty by the grill. Food storage trays are dirty beneath the prep tables. Shelves in the cold food prep area are dirty. (1 penalty point)
5 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds in the ingredient room and cook chill room. (3 penalty points)
- The drain pipe is leaking beneath a hand sink. (1 penalty point)
- The ceiling in a storage room is not smooth and easily cleanable where open foods and utensils are stored. Pull ropes on walk in cooler doors are not easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- There is no hand drying provision at a kitchen hand sink. (3 penalty points)
Corrected on site.
- Critical: Dented cans are not segregated from usable food product. (3 penalty points)
Corrected on site.
- Lights are burned out on the cook line. (1 penalty point)
- Sanitizer is stored beside a utensil in the ingredient room. (3 penalty points)
Corrected on site.
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1/4/2012 | Routine | 67 | Advise & Educate |
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