- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Sliced tomatoes are being stored in contact witha paper towel. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The meat slicer is unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- Fan covers in the walk-in cooler are dirty. The exterior surfaces of the warewashing machine are dirty. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The ceiling is dirty in various areas. Floor sinks are dirty. (1 penalty point)
2 occurences.
- Employee personal items are being stored in a food prep area. (1 penalty point)
Corrected on site.
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4/27/2015 | Routine | 83 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use sugar scoops are stored with handles in contact with food. (1 penalty point)
- Critical: Cheese is moldy in walk-in. (6 penalty points)
- Handle is damaged on reach-in behind salad bar. (1 penalty point)
- A cutting board is scored on the front make table.. (1 penalty point)
- Lip above opening of ice machine is dirty. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. (6 penalty points)
3 occurences.
- Fan covers in the walk-in freezer are dirty. (1 penalty point)
- The ceiling above the front hand sink is dusty. (1 penalty point)
|
10/8/2014 | Routine | 78 | |
- Not all food employees 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: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Employee cell phones are being stored on food preparation surfaces. (1 penalty point)
|
12/4/2013 | Routine | 81 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Pasta, cooked meat and cream sauce are being held at 51-57°F in the walk in cooler. Cut tomatoes are being held at 48 F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
6/27/2013 | Routine | 90 | Advise & Educate |
- Food employees are not using hair restraints. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Salad is being held at 48°F in the display cooler. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
Corrected on site.
- The back door is propped open. (1 penalty point)
Corrected on site.
|
1/14/2013 | Routine | 86 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A cutting board is scored. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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7/25/2012 | Routine | 94 | Advise & Educate |
- Critical: Food is not protected from consumer contamination by using food guards or other effective means. (6 penalty points)
- Critical: Cut tomatoes, ham, chicken salad is being held at 47-50°F in the make table. (6 penalty points)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Chemical spray bottle is next to boxed food. (3 penalty points)
|
1/10/2012 | Routine | 79 | Advise & Educate |
- Bottled water in contact with culinary ice. (1 penalty point)
- Scoop for dry food with handle touching food. (1 penalty point)
- Critical: Creamers at self serve are held at 74 F. (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. (6 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The slicer is unclean. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
3 occurences.
- Various walls are damaged. (1 penalty point)
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7/29/2011 | Routine | 77 | Advise & Educate |
- Food is not protected from consumer contamination by using food guards or other effective means. (1 penalty point)
- Critical: Salsa in make table is 55F. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- The dumpster area is not maintained clean. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
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3/16/2011 | Routine | 81 | Advise & Educate |
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a drawer cooler. (6 penalty points)
- Critical: Sausage is being held at 46°F in a reach in cooler. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Shelves in the reach-in cooler are dirty. (1 penalty point)
|
11/8/2010 | Routine | 80 | Advise & Educate |
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