- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN BACK OF KITCHEN SOILED. PLEASE CLEAN.
Location: Kitchen (back)
Equipment: Hand sink
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED STRAWS. PLEASE PURCHASE STRAWS THAT ARE PRE-WRAPPED TO PREVENT BARE HAND CONTACT WHCIH RESULTS IN CONTAMINATION.AFTER DISCUSSING THE STRAW ISSUE WITH MR. BRAKE, HE EXPLAINED THAT THEY HAVE PREWRAPPED STRAWS THAT ARE USED WHEN SOMEONE GETS A DRINK TO GO. THE OTHER STRAWS ARE FOR DINING IN. THEY WILL BEGIN ONLY USING PRE-WRAPPED STRAWS ONCE THERE ENOUGH FOR DEMAND. TIME NOT TO EXCEED 2 WEEKS.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: TO GO CONTAINERS NOT STORED INVERTED.
Location: Kitchen
- Thermometer, provided (corrected)
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 IN COOLER DRAWER OF COLD TOP COOLER.
Location: Cook line
Equipment: Cooler drawers
- Food storage (corrected)
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: BOX OF BONELESS CHICKEN STORED ON GROUND IN WALK IN FREEZER.
Location: Walk-in freezer
|
09/10/2014 | Recheck |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN BACK OF KITCHEN SOILED. PLEASE CLEAN.
Location: Kitchen (back)
Equipment: Hand sink
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNWRAPPED STRAWS. PLEASE PURCHASE STRAWS THAT ARE PRE-WRAPPED TO PREVENT BARE HAND CONTACT WHCIH RESULTS IN CONTAMINATION.AFTER DISCUSSING THE STRAW ISSUE WITH MR. BRAKE, HE EXPLAINED THAT THEY HAVE PREWRAPPED STRAWS THAT ARE USED WHEN SOMEONE GETS A DRINK TO GO. THE OTHER STRAWS ARE FOR DINING IN. THEY WILL BEGIN ONLY USING PRE-WRAPPED STRAWS ONCE THERE ENOUGH FOR DEMAND. TIME NOT TO EXCEED 2 WEEKS.
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: TO GO CONTAINERS NOT STORED INVERTED.
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 IN COOLER DRAWER OF COLD TOP COOLER.
Location: Cook line
Equipment: Cooler drawers
- 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: BOX OF BONELESS CHICKEN STORED ON GROUND IN WALK IN FREEZER.
Location: Walk-in freezer
|
09/03/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 3/4/14: HOLD STEAMED/BAKED POTATOES AT 135 DEGREES FAHRENHEIT (dF) OR ABOVE ON STEAM TABLE AT WEST SIDE OF COOK LINE. CURRENTLY, POTATOES ARE TESTING AT 55 dF IN HOT HOLDING. POTATOES HAVE NOT BEEN COOKED TO THE PROPER TEMPERATURE AND/OR THE CONTAINER AND PLACEMENT OF THE POTATOES ON THE STEAM TABLE IS NOT SUFFICIENT FOR HOT HOLDING POTATOES.
Location: Cook line
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 3/4/14: 1. HOLD BLUE CHEESE DRESSING AT 41 DEGREES FAHRENHEIT (dF) OR BELOW AT SALAD BAR IN WAIT STAFF AREA. CURRENTLY, BLUE CHEESE IS TESTING AT 49 dF. FILL CONTAINER HALF FULL AND STIR FREQUENTLY TO MAINTAIN TEMPERATURE OF 41 dF OR BELOW. 2. HOLD ASIAN CHICKEN AT 41 dF OR BELOW ON THE COLD-TOP AT THE WEST SIDE OF THE COOK LINE. CURRENTLY, ASIAN CHICKEN IS TESTING AT 75 dF. CHICKEN HAS NOT BEEN PROPERLY COOLED BEFORE PLACING IN COLD HOLDING. FOLLOW PROPER COOLING PROCEDURES.
Location: Wait staff area
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 3/4/14: 1. HOLD BLUE CHEESE DRESSING AT 41 DEGREES FAHRENHEIT (dF) OR BELOW AT SALAD BAR IN WAIT STAFF AREA. CURRENTLY, BLUE CHEESE IS TESTING AT 49 dF. FILL CONTAINER HALF FULL AND STIR FREQUENTLY TO MAINTAIN TEMPERATURE OF 41 dF OR BELOW. 2. HOLD ASIAN CHICKEN AT 41 dF OR BELOW ON THE COLD-TOP AT THE WEST SIDE OF THE COOK LINE. CURRENTLY, ASIAN CHICKEN IS TESTING AT 75 dF. CHICKEN HAS NOT BEEN PROPERLY COOLED BEFORE PLACING IN COLD HOLDING. FOLLOW PROPER COOLING PROCEDURES.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3/4/14: REPAIR DRAIN STOPPER AT 3RD BAY SINK AT 3-BAY SINK IN BACK KITCHEN. CURRENTLY, 3RD BAY SINK CAN NOT HOLD WATER. ALL SINKS MUST BE FUNCTIONING PROPERLY IN CASE 3-BAY NEEDS TO BE USED FOR WASHING, RINSING, AND SANITIZING EQUIPMENT IN CASE DISH MACHINE IS NOT FUNCTIONING.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 3/4/14: REPAIR FAUCET AND PROVIDE COLD WATER AT HAND SINK SERVICING COOK LINE. CURRENTLY, NO COLD WATER IS PROVIDED FOR MIXING OF WATER FOR HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
|
03/11/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 3/4/14: HOLD STEAMED/BAKED POTATOES AT 135 DEGREES FAHRENHEIT (dF) OR ABOVE ON STEAM TABLE AT WEST SIDE OF COOK LINE. CURRENTLY, POTATOES ARE TESTING AT 55 dF IN HOT HOLDING. POTATOES HAVE NOT BEEN COOKED TO THE PROPER TEMPERATURE AND/OR THE CONTAINER AND PLACEMENT OF THE POTATOES ON THE STEAM TABLE IS NOT SUFFICIENT FOR HOT HOLDING POTATOES.
Location: Cook line
Equipment: Steam table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 3/4/14: 1. HOLD BLUE CHEESE DRESSING AT 41 DEGREES FAHRENHEIT (dF) OR BELOW AT SALAD BAR IN WAIT STAFF AREA. CURRENTLY, BLUE CHEESE IS TESTING AT 49 dF. FILL CONTAINER HALF FULL AND STIR FREQUENTLY TO MAINTAIN TEMPERATURE OF 41 dF OR BELOW. 2. HOLD ASIAN CHICKEN AT 41 dF OR BELOW ON THE COLD-TOP AT THE WEST SIDE OF THE COOK LINE. CURRENTLY, ASIAN CHICKEN IS TESTING AT 75 dF. CHICKEN HAS NOT BEEN PROPERLY COOLED BEFORE PLACING IN COLD HOLDING. FOLLOW PROPER COOLING PROCEDURES.
Location: Wait staff area
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 3/4/14: 1. HOLD BLUE CHEESE DRESSING AT 41 DEGREES FAHRENHEIT (dF) OR BELOW AT SALAD BAR IN WAIT STAFF AREA. CURRENTLY, BLUE CHEESE IS TESTING AT 49 dF. FILL CONTAINER HALF FULL AND STIR FREQUENTLY TO MAINTAIN TEMPERATURE OF 41 dF OR BELOW. 2. HOLD ASIAN CHICKEN AT 41 dF OR BELOW ON THE COLD-TOP AT THE WEST SIDE OF THE COOK LINE. CURRENTLY, ASIAN CHICKEN IS TESTING AT 75 dF. CHICKEN HAS NOT BEEN PROPERLY COOLED BEFORE PLACING IN COLD HOLDING. FOLLOW PROPER COOLING PROCEDURES.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3/4/14: REPAIR DRAIN STOPPER AT 3RD BAY SINK AT 3-BAY SINK IN BACK KITCHEN. CURRENTLY, 3RD BAY SINK CAN NOT HOLD WATER. ALL SINKS MUST BE FUNCTIONING PROPERLY IN CASE 3-BAY NEEDS TO BE USED FOR WASHING, RINSING, AND SANITIZING EQUIPMENT IN CASE DISH MACHINE IS NOT FUNCTIONING.
Location: Kitchen (back)
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 3/4/14: REPAIR FAUCET AND PROVIDE COLD WATER AT HAND SINK SERVICING COOK LINE. CURRENTLY, NO COLD WATER IS PROVIDED FOR MIXING OF WATER FOR HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
|
03/04/2014 | Routine |
| No violation noted during this evaluation. | 08/05/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS IN BAR AREA. HARBORING IN DAMAGED PART UNDERNEATH BAR COUNTER TOP.2-26-13: STILL A COUPLE FRUIT FLIES/GNATS FLYING AROUND THE BAR AREA. ECOLAB SCHEDULED TO COME AGAIN THIS WEEK.PLEASE ELIMINIATE PESTS.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. AREA UNDERNEATH BAR COUNTERTOP IS DAMAGED AND ALLOWING HARBORAGE FOR GNATS/FRUIT FLIES.PLEASE REPAIR ACCORDINGLY.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS IN DISPENSER AT HAND SINK NEAR TWO BAY IN BACK KITCHEN AREA.2. NO PAPER TOWELS IN DISPENSER AT HAND SINK AT END OF COOK LINE.PLEASE PROVIDE PAPER TOWELS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS IN DISPENSER AT HAND SINK NEAR TWO BAY IN BACK KITCHEN AREA.2. NO PAPER TOWELS IN DISPENSER AT HAND SINK AT END OF COOK LINE.PLEASE PROVIDE PAPER TOWELS.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM PLUMBING UNDERNEATH THREE BAY SINK IN BACK KITCHEN AREA.PLEASE REPAIR ACCORDINGLY TO ELIMINATE LEAK.
Location: Kitchen (back)
Equipment: 3-bay
|
03/05/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS IN BAR AREA. HARBORING IN DAMAGED PART UNDERNEATH BAR COUNTER TOP.2-26-13: STILL A COUPLE FRUIT FLIES/GNATS FLYING AROUND THE BAR AREA. ECOLAB SCHEDULED TO COME AGAIN THIS WEEK.PLEASE ELIMINIATE PESTS.
Location: Bar
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. AREA UNDERNEATH BAR COUNTERTOP IS DAMAGED AND ALLOWING HARBORAGE FOR GNATS/FRUIT FLIES.PLEASE REPAIR ACCORDINGLY.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS IN DISPENSER AT HAND SINK NEAR TWO BAY IN BACK KITCHEN AREA.2. NO PAPER TOWELS IN DISPENSER AT HAND SINK AT END OF COOK LINE.PLEASE PROVIDE PAPER TOWELS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS IN DISPENSER AT HAND SINK NEAR TWO BAY IN BACK KITCHEN AREA.2. NO PAPER TOWELS IN DISPENSER AT HAND SINK AT END OF COOK LINE.PLEASE PROVIDE PAPER TOWELS.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM PLUMBING UNDERNEATH THREE BAY SINK IN BACK KITCHEN AREA.PLEASE REPAIR ACCORDINGLY TO ELIMINATE LEAK.
Location: Kitchen (back)
Equipment: 3-bay
|
02/26/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS IN BAR AREA. HARBORING IN DAMAGED PART UNDERNEATH BAR COUNTER TOP.PLEASE REPAIR ACCORDINGLY AND ELIMINATE PESTS.
Location: Bar
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. AREA UNDERNEATH BAR COUNTERTOP IS DAMAGED AND ALLOWING HARBORAGE FOR GNATS/FRUIT FLIES.PLEASE REPAIR ACCORDINGLY.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS IN DISPENSER AT HAND SINK NEAR TWO BAY IN BACK KITCHEN AREA.2. NO PAPER TOWELS IN DISPENSER AT HAND SINK AT END OF COOK LINE.PLEASE PROVIDE PAPER TOWELS.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS IN DISPENSER AT HAND SINK NEAR TWO BAY IN BACK KITCHEN AREA.2. NO PAPER TOWELS IN DISPENSER AT HAND SINK AT END OF COOK LINE.PLEASE PROVIDE PAPER TOWELS.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM PLUMBING UNDERNEATH THREE BAY SINK IN BACK KITCHEN AREA.PLEASE REPAIR ACCORDINGLY TO ELIMINATE LEAK.
Location: Kitchen (back)
Equipment: 3-bay
|
02/19/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top across from deep fry unit on cooks line holding food items on top of unit at 44 to 46 deg. F and 45 deg in pull out drawers. Hold all cold foods at 41 deg. F or below. 2. Large cold top on middle of cooks line holding food items at 52 deg. F Hold all cold food itmes at 41 deg. f or below. 3. Pre baged portion control rice on top of end cold top held at 53 deg. F due to pan being overfilled. Only fill pans 1/2 full to aid in cooling.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top across from deep fry unit on cooks line holding food items on top of unit at 44 to 46 deg. F and 45 deg in pull out drawers. Hold all cold foods at 41 deg. F or below. 2. Large cold top on middle of cooks line holding food items at 52 deg. F Hold all cold food itmes at 41 deg. f or below. 3. Pre baged portion control rice on top of end cold top held at 53 deg. F due to pan being overfilled. Only fill pans 1/2 full to aid in cooling.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top across from deep fry unit on cooks line holding food items on top of unit at 44 to 46 deg. F and 45 deg in pull out drawers. Hold all cold foods at 41 deg. F or below. 2. Large cold top on middle of cooks line holding food items at 52 deg. F Hold all cold food itmes at 41 deg. f or below. 3. Pre baged portion control rice on top of end cold top held at 53 deg. F due to pan being overfilled. Only fill pans 1/2 full to aid in cooling.
Location: Chemical room
Equipment: Cold top
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leakig at hand sink in kitchen area. Repair drain to a sound working condition.
Location: Kitchen (back)
Equipment: Hand sink
|
09/11/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top across from deep fry unit on cooks line holding food items on top of unit at 44 to 46 deg. F and 45 deg in pull out drawers. Hold all cold foods at 41 deg. F or below. 2. Large cold top on middle of cooks line holding food items at 52 deg. F Hold all cold food itmes at 41 deg. f or below. 3. Pre baged portion control rice on top of end cold top held at 53 deg. F due to pan being overfilled. Only fill pans 1/2 full to aid in cooling.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top across from deep fry unit on cooks line holding food items on top of unit at 44 to 46 deg. F and 45 deg in pull out drawers. Hold all cold foods at 41 deg. F or below. 2. Large cold top on middle of cooks line holding food items at 52 deg. F Hold all cold food itmes at 41 deg. f or below. 3. Pre baged portion control rice on top of end cold top held at 53 deg. F due to pan being overfilled. Only fill pans 1/2 full to aid in cooling.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cold top across from deep fry unit on cooks line holding food items on top of unit at 44 to 46 deg. F and 45 deg in pull out drawers. Hold all cold foods at 41 deg. F or below. 2. Large cold top on middle of cooks line holding food items at 52 deg. F Hold all cold food itmes at 41 deg. f or below. 3. Pre baged portion control rice on top of end cold top held at 53 deg. F due to pan being overfilled. Only fill pans 1/2 full to aid in cooling.
Location: Chemical room
Equipment: Cold top
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leakig at hand sink in kitchen area. Repair drain to a sound working condition.
Location: Kitchen (back)
Equipment: Hand sink
|
09/04/2012 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at hand sink by two bay sink in back kitchen. Repair. 2. Faucet leaking at bar 4 bay sink. Repair.
Location: Kitchen (back)
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at hand sink by two bay sink in back kitchen. Repair. 2. Faucet leaking at bar 4 bay sink. Repair.
Location: Bar
Equipment: 4-bay
|
04/10/2012 | Routine |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored between equipment on cooks line. Remove and store in approved manner.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Cold water not working at hand sink in kitchen area. Repair.
Location: Kitchen
Equipment: Hand sink
|
12/15/2011 | Routine |
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