- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Please have equipment serviced and do not use until equiptment is working properly.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. Bottom shleve on the prep table has deteriorated. Please spray paint rusted shelve.
Location: Prep area
Equipment: Prep table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Carton of eggs stored above ready to eat food. 1. Carton of eggs was stored on top of loaf of bread in the reach in cooler. COSStore food to prevent contamination.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Carton of eggs stored above ready to eat food. 1. Carton of eggs was stored on top of loaf of bread in the reach in cooler. COSStore food to prevent contamination.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Cooked food stored with no discard date in the walk in cooler.2. Cooked gravy, mac&cheese and strawberry jam were not labled in the reach in cooler Follow above corrective action.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Cooked food stored with no discard date in the walk in cooler.2. Cooked gravy, mac&cheese and strawberry jam were not labled in the reach in cooler Follow above corrective action.
Location: Kitchen
Equipment: Reach in cooler
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Clean cutting boards stored on the floor. 2. Single service to go cups were stored onthe floor. Store single service and clean equipment 6 inches above the floor.
Location: Dish machine area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Clean cutting boards stored on the floor. 2. Single service to go cups were stored onthe floor. Store single service and clean equipment 6 inches above the floor.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light out in hood system. Replace light on the hood. 8/8/14 same
Location: Cook line
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Install paper towel rack by the hand sink next to the stove.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Wall near the dish machine is moldy . Remove moldy seal from wall, clean and recaulk
Location: Dish machine area
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Large container of cut fries were stored on the floor in the kitchen. Please do not store food or food equipment on the floor.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Food is stored in the 2 door upright freezer uncovered.2. Food stored in the cold top cooler is not covered. Please store all food covered. Especially foods that are stored over night or in the freezer.
Location: Kitchen
Equipment: Upright freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Food is stored in the 2 door upright freezer uncovered.2. Food stored in the cold top cooler is not covered. Please store all food covered. Especially foods that are stored over night or in the freezer.
Location: Kitchen
Equipment: Cold top
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08/08/2014 | Recheck |
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Please have equipment serviced and do not use until equiptment is working properly.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: 1. Bottom shleve on the prep table has deteriorated. Please spray paint rusted shelve.
Location: Prep area
Equipment: Prep table
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Carton of eggs was stored on top of loaf of bread in the reach in cooler. COSStore food to prevent contamination.
Location: Kitchen
Equipment: Cold top
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Cooked food stored with no discard date in the walk in cooler.2. Cooked gravy, mac&cheese and strawberry jam were not labled in the reach in cooler Follow above corrective action.
Location: Kitchen
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Cooked food stored with no discard date in the walk in cooler.2. Cooked gravy, mac&cheese and strawberry jam were not labled in the reach in cooler Follow above corrective action.
Location: Kitchen
Equipment: Reach in cooler
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Clean cutting boards stored on the floor. 2. Single service to go cups were stored onthe floor. Store single service and clean equipment 6 inches above the floor.
Location: Dish machine area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Clean cutting boards stored on the floor. 2. Single service to go cups were stored onthe floor. Store single service and clean equipment 6 inches above the floor.
Location: Basement
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light out in hood system. Replace light on the hood.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Install paper towel rack by the hand sink next to the stove.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Wall near the dish machine is moldy . Remove moldy seal from wall, clean and recaulk
Location: Dish machine area
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Food is stored in the 2 door upright freezer uncovered.2. Food stored in the cold top cooler is not covered. Please store all food covered. Especially foods that are stored over night or in the freezer.
Location: Kitchen
Equipment: Upright freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Food is stored in the 2 door upright freezer uncovered.2. Food stored in the cold top cooler is not covered. Please store all food covered. Especially foods that are stored over night or in the freezer.
Location: Kitchen
Equipment: Cold top
|
07/24/2014 | Routine |
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Prep table drawer in the kitchen is lined with packing plastic that is not smooth or easily cleanable. Replace drawer liner with an approved material.
Location: Kitchen
Equipment: Prep table
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Soap and paper towels located at the dump sink in the kitchen. Remove soap and towel dispensers.
Location: Kitchen
Equipment: Dump sink
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee jacket observed hanging from the clean equipment storage rack.
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometer provided in the cook line cold top.
Location: Cook line
Equipment: Cold top
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12/04/2013 | Pre-Licensing |
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