- Unable to verify all food handlers on site. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Potentially hazardous food (ground beef) is thawing at room temperature. (1 penalty point)
- Critical: Cut tomatoes are being held out of temperature control at 48°F in a make table. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Beverage style coolers are being used to store potentially hazardous foods. Domestic style stove range is not durable for commercial use. Domestic style freezer is not durable for commercial use. (1 penalty point)
3 occurences.
- A cutting board is scored. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- The door runners are dirty on the beverage coolers. (1 penalty point)
- Various floor tiles are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/13/2016 | Routine | 67 | Advise & Educate |
- An employee does not have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A food employee touched ready-to-eat bread with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Reach-in cooler gaskets are dirty. Bottom shelves in the reach-in cooler are dirty. Hood baffles are unclean. (1 penalty point)
3 occurences.
- Wall between hand sink and three-compartment sink is damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/27/2015 | Routine | 80 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Handle is damaged on a refrigerator unit. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- The ambient air thermometer is in disrepair. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- The cover for the portable fan at warewash area is dusty. (1 penalty point)
- The floor is dirty beneath equipment. (1 penalty point)
|
2/4/2014 | Routine | 87 | Advise & Educate |
| No violation noted during this evaluation. | 10/29/2012 | Followup | 100 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A food handler touched mozarella cheese with bare hands. (6 penalty points)
- Critical: Raw chicken is stored next to mozarella cheese on food counter. Raw shell eggs are stored next to ready-to-eat food and vegetable in True reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cooked lasagna is being held at 46 °F in a True reach in cooler. Cut tomatoes and cooked meatballs are being held at 46 °F in a Clak reach in cooler. (6 penalty points)
2 occurences.
- Critical: Non-food grade container is used to transport culinary ice. (6 penalty points)
- True reach-in cooler is used to stored prepared food, and the unit is designed to stored packaged or bottled beverages. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The upper interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler handles are dirty. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above packaged foods, and food utensils/equipment in the area by the office. (1 penalty point)
- The floor sink beneath the mop sink is dirty. The floor is dirty beneath shelves rack and in mop sink area. (1 penalty point)
2 occurences.
- Critical: There is a fly present in the facility. (3 penalty points)
|
10/22/2012 | Routine | 57 | Advise & Educate |
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is no pipe extending to within 6 inches of the floor from the pressure relief valve on the side of the water heater. (1 penalty point)
- A few floor tiles are cracked. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. A piece of rubber base is missing in the northwest corner of the kitchen. (1 penalty point)
|
11/2/2011 | Routine | 91 | Advise & Educate |
- Critical: TRUE brand reach-in is holding turkey at 46 degrees F. (6 penalty points)
- Small clear drain tube from carbonator is not long enough to reach the drain. (1 penalty point)
- Soap is needed in the dispensers. (3 penalty points)
- Handwashing signage is not posted at the kitchen handsink. (1 penalty point)
- There are cracks in the floor tile. (1 penalty point)
- There are cracks in the floor tile. (1 penalty point)
|
5/2/2011 | Routine | 87 | Advise & Educate |
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