- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Cooked meat is being held at 48°F in the cold drawer. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The 2-compartment sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Wire shelves are rusting. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Shelves throughout the kitchen are dirty. Personal fan covers in the kitchen are dirty. (1 penalty point)
2 occurences.
- The faucet handle s in disrepair making the mixed watertoo hot. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Personal jackets are stored on dry storage. (1 penalty point)
- Various floor surfaces are damaged. Floor tiles are missing/broken. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas and in the walk-in. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
|
11/24/2015 | Routine | 65 | Advise & Educate |
- 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.
- 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)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard is being used as a floor liner. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Ventilation hood covers are not tight fitted. The cover is missing on a reach-in freezer. The lights in the mop sink room are missing. (1 penalty point)
3 occurences.
- Single-use cups are being re-used as scoops. (1 penalty point)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
3 occurences.
- Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: There is no hot water available in the men's restroom. (3 penalty points)
Corrected on site.
- An exterior door is not tight fitting. (1 penalty point)
- Areas of the floor are missing grout. Various floor surfaces are damaged near the cook line. (1 penalty point)
2 occurences.
- The mop sink is dirty to sight and touch. The ceiling is dirty in various areas above the food preparation station. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: In use knives are stored in sanitizer buckets. (6 penalty points)
Corrected on site.
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11/25/2014 | Routine | 63 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Bread in the storage room is not covered to prevent contamination. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- seals are broken on Ice machine. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Various floor surfaces are damaged. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
|
10/1/2013 | Routine | 74 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Drain line for condensate of wak in goes into a pan. (1 penalty point)
- Floor tiles are missing (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
4/30/2013 | Routine | 87 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: There is no designated person in charge. (6 penalty points)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper cooling methods for potentially hazardous foods. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Cooked beans being held out of temperature control at 75 °F on a counter. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The spray bottles that contain food are not food grade. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- The filter on the ice machine is dirty. Fan covers in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Critical: The condensate pipe from the walk-in cooler is not indirectly drained. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
12/3/2012 | Routine | 34 | |
- A food employee's outer clothing is unclean. (1 penalty point)
- Gloves used for multiple tasks. (1 penalty point)
- Critical: Steak and cut tomatoes is being held at 48°F in the make table. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. The light bulb inside the refrigerator is not shielded or shatterproof. (1 penalty point)
2 occurences.
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
|
8/24/2011 | Routine | 80 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Knives are stored in standing water. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Hood filters have gaps. Gaskets are damaged on the drawer unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Shelves outside walk in cooler are uncleaned. (1 penalty point)
3 occurences.
- The faucet is leaking on the mop sink. (1 penalty point)
- .Ligh bulb is burned out over hand sink. Another light in the backroom. Various floor surfaces are damaged. Light in walk in cooler is not working. Ceiling tiles are missing (1 penalty point)
5 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
Corrected on site.
3 occurences.
- Critical: Observed dead mice. (3 penalty points)
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4/6/2011 | Routine | 76 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a ice maker unit. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Interior surfaces of a reach in freezer are unclean. (1 penalty point)
2 occurences.
- Several lights are out. Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
3 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
12/1/2010 | Routine | 84 | Advise & Educate |
- A food handler card has expired. (1 penalty point)
- The certified manager certificate has expired. (1 penalty point)
- Critical: Bread is held with bare hands when slicing. (6 penalty points)
- Critical: Raw steaks are stored above corn beef in the walk in cooler. (6 penalty points)
- In use utensils are stored in bleach water. (1 penalty point)
Corrected on site.
- The ice scoop and dessert knives are stored in 123° F standing water. (1 penalty point)
- Raw meats are stored above and in contact with ready to eat foods in the reach in freezer. (1 penalty point)
- Critical: Various ready to eat potentially hazardous foods held over 24 hours lack date marking. (6 penalty points)
- Critical: The consumer advisory on the menu lacks an asterisk to specific menu items. (6 penalty points)
- Various reach in cooler door gaskets are damaged. (1 penalty point)
- Critical: The interior of the ice machine is dirty. (6 penalty points)
- Various dry storage and walk in cooler shelves are dirty. (1 penalty point)
- Various floor tiles are damaged. There are no hood vents. (2 penalty points)
2 occurences.
- The floor under various equipment is dirty. The counter under the grill and griddle is dirty. The walk in cooler fan covers are dirty. (3 penalty points)
3 occurences.
|
1/28/2010 | Routine | 58 | Advise & Educate |
- Critical: Food is being held at too hot of temperature. (The unit temp was adjusted downward.) (6 penalty points)
- Nested trays are stored wet. (1 penalty point)
Corrected on site.
- The thermometer in the make table reach in is not properly calibrated, and a probe thermometer. (1 penalty point)
- 1. The microwave handle is broken. 2. A light is out inside the walk in. (2 penalty points)
2 occurences.
- Critical: The microwave ceiling is not clean. (6 penalty points)
- The dumpster lid is broken. (1 penalty point)
|
9/9/2009 | Routine | 83 | |
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