- Unable to verify all food handlers on site. (1 penalty point)
- Critical: Unable to verify a food safety manager on site. (6 penalty points)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Potatoes are being stored outside of the establishment. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The hand sink is not sealed to the adjacent wall, in the front preparation area. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The vegetable press is dirty to sight and touch. (6 penalty points)
2 occurences.
- Shelves in the ware washing area are dirty. Non-food contact surfaces of various equipment are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
3 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various ceiling surfaces are damaged. There are various holes in the walls. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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9/15/2015 | Routine | 62 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. In-use grill scraper is stored in an unclean location between pieces of equipment. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The french fry slicer is unclean. The interior of the ice machine is unclean. The canopener holster is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
4 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
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11/4/2014 | Routine | 89 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
Corrected on site.
3 occurences.
- The fan in the walk in is dirty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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12/11/2013 | Routine | 81 | |
- Food safety manager certification is expired. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Sliced tomatoes are 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)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Various floor surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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12/18/2012 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Fresh Salsa is being held at 44 °F in the walk in cooler. (6 penalty points)
- Cardboard is being used as a floor liner of the walk in. Duct tape is being used as a repair above the steamer wells. (1 penalty point)
2 occurences.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- The hand sink in the warewashiny area drains into a bucket. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various shelving surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- The Outside walk in Cooler door is propped open. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- The glass window above the grill is broken. (1 penalty point)
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2/18/2011 | Routine | 79 | Advise & Educate |
- Ice bin lid seal is damaged. (1 penalty point)
- Handwash sign is not at handsink in men's toilet room and is not at handsink in warewash room. (1 penalty point)
- Utility line is on floor. (1 penalty point)
- Areas of floor are chipped and areas of ceiling are not maintained smooth and non-absorbent. (1 penalty point)
- Cardboard box remnants are on floor of walk-in. (1 penalty point)
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7/2/2009 | Routine | 95 | Advise & Educate |
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