- CO2/Health or safety hazard (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS NOT RESTRAINED.
- 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: MEDITERRANEAN: FETTUCCINI NOODLES IN A CONTAINER SITTING ON PREP TOP. DATE SAID IT WAS PREPPED TODAY BUT THERE WAS NOT A TIME ON IT AND THEY DID NOT HAVE A RECORD OF THE TIME. NOODLES WERE 72 DEGREES F. NOODLES WERE DISCARDED. SMALL CONTAINER OF PASTA 64 DEGREES F. SAME AS ABOVE, TODAY'S DATE BUT NO RECORD OF TIME. PASTA WAS DISCARDED.
Location: Prep area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: MEDITERRANEAN: PIECE OF EQUIPMENT ON TOP OF HAND SINK WHICH MADE IT NOT ABLE TO BE USED.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: MONGOLIAN/STIR FRY: BULK CONTAINERS OF WHITE AND BROWN RICE NOT LABELED. PLEASE LABEL
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: GRILL: HOOD SOILED
Location: Cook line
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: HEAVY CONDENSATION IN THE FREEZER, INSIDE THE FANS AND THROUGHOUT THE FREEZER. PLEASE HAVE SERVICED.11/7/14FREEZER DOOR IS GOING TO BE REPLACED OVER BREAK IN DECEMBER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAIN KITCHEN: 4-DOOR HOBART COOLER IN BACK OF KITCHEN SOILED AND HAS MOLD PRESENT. PLEASE DETAIL CLEAN.SALES FLOOR: CABINETS UNDER SODA MACHINES SOILED. PLEASE CLEAN.
Location: Kitchen (back)
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAIN KITCHEN: 4-DOOR HOBART COOLER IN BACK OF KITCHEN SOILED AND HAS MOLD PRESENT. PLEASE DETAIL CLEAN.SALES FLOOR: CABINETS UNDER SODA MACHINES SOILED. PLEASE CLEAN.
Location: Sales floor
Equipment: Wood shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MEDITERRANEAN: NO PAPER TOWELS AT 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. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN2. LEAK AT FAUCET AT 3- BAY SINK IN MAIN KITCHEN3. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN.PLEASE REPAIR LEAKS AT THE FAUCETS IN THE SINKS IN THE MAIN KITCHEN.
Location: Kitchen
Equipment: 2-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: 1. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN2. LEAK AT FAUCET AT 3- BAY SINK IN MAIN KITCHEN3. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN.PLEASE REPAIR LEAKS AT THE FAUCETS IN THE SINKS IN THE MAIN KITCHEN.
Location: Kitchen
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: 1. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN2. LEAK AT FAUCET AT 3- BAY SINK IN MAIN KITCHEN3. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN.PLEASE REPAIR LEAKS AT THE FAUCETS IN THE SINKS IN THE MAIN KITCHEN.
Location: Kitchen
Equipment: 2-bay
|
11/07/2014 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS NOT RESTRAINED.
- 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: MEDITERRANEAN: FETTUCCINI NOODLES IN A CONTAINER SITTING ON PREP TOP. DATE SAID IT WAS PREPPED TODAY BUT THERE WAS NOT A TIME ON IT AND THEY DID NOT HAVE A RECORD OF THE TIME. NOODLES WERE 72 DEGREES F. NOODLES WERE DISCARDED. SMALL CONTAINER OF PASTA 64 DEGREES F. SAME AS ABOVE, TODAY'S DATE BUT NO RECORD OF TIME. PASTA WAS DISCARDED.
Location: Prep area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: MEDITERRANEAN: PIECE OF EQUIPMENT ON TOP OF HAND SINK WHICH MADE IT NOT ABLE TO BE USED.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: MONGOLIAN/STIR FRY: BULK CONTAINERS OF WHITE AND BROWN RICE NOT LABELED. PLEASE LABEL
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: GRILL: HOOD SOILED
Location: Cook line
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: HEAVY CONDENSATION IN THE FREEZER, INSIDE THE FANS AND THROUGHOUT THE FREEZER. PLEASE HAVE SERVICED.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAIN KITCHEN: 4-DOOR HOBART COOLER IN BACK OF KITCHEN SOILED AND HAS MOLD PRESENT. PLEASE DETAIL CLEAN.SALES FLOOR: CABINETS UNDER SODA MACHINES SOILED. PLEASE CLEAN.
Location: Kitchen (back)
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAIN KITCHEN: 4-DOOR HOBART COOLER IN BACK OF KITCHEN SOILED AND HAS MOLD PRESENT. PLEASE DETAIL CLEAN.SALES FLOOR: CABINETS UNDER SODA MACHINES SOILED. PLEASE CLEAN.
Location: Sales floor
Equipment: Wood shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MEDITERRANEAN: NO PAPER TOWELS AT 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. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN2. LEAK AT FAUCET AT 3- BAY SINK IN MAIN KITCHEN3. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN.PLEASE REPAIR LEAKS AT THE FAUCETS IN THE SINKS IN THE MAIN KITCHEN.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN2. LEAK AT FAUCET AT 3- BAY SINK IN MAIN KITCHEN3. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN.PLEASE REPAIR LEAKS AT THE FAUCETS IN THE SINKS IN THE MAIN KITCHEN.
Location: Kitchen
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: 1. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN2. LEAK AT FAUCET AT 3- BAY SINK IN MAIN KITCHEN3. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN.PLEASE REPAIR LEAKS AT THE FAUCETS IN THE SINKS IN THE MAIN KITCHEN.
Location: Kitchen
Equipment: 2-bay
|
10/20/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS NOT RESTRAINED.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MEDITERRANEAN: FETTUCCINI NOODLES IN A CONTAINER SITTING ON PREP TOP. DATE SAID IT WAS PREPPED TODAY BUT THERE WAS NOT A TIME ON IT AND THEY DID NOT HAVE A RECORD OF THE TIME. NOODLES WERE 72 DEGREES F. NOODLES WERE DISCARDED. SMALL CONTAINER OF PASTA 64 DEGREES F. SAME AS ABOVE, TODAY'S DATE BUT NO RECORD OF TIME. PASTA WAS DISCARDED.
Location: Prep area
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: MEDITERRANEAN: PIECE OF EQUIPMENT ON TOP OF HAND SINK WHICH MADE IT NOT ABLE TO BE USED.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: MONGOLIAN/STIR FRY: BULK CONTAINERS OF WHITE AND BROWN RICE NOT LABELED. PLEASE LABEL
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: GRILL: HOOD SOILED
Location: Cook line
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: HEAVY CONDENSATION IN THE FREEZER, INSIDE THE FANS AND THROUGHOUT THE FREEZER. PLEASE HAVE SERVICED.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAIN KITCHEN: 4-DOOR HOBART COOLER IN BACK OF KITCHEN SOILED AND HAS MOLD PRESENT. PLEASE DETAIL CLEAN.SALES FLOOR: CABINETS UNDER SODA MACHINES SOILED. PLEASE CLEAN.
Location: Kitchen (back)
Equipment: Reach in cooler (4 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAIN KITCHEN: 4-DOOR HOBART COOLER IN BACK OF KITCHEN SOILED AND HAS MOLD PRESENT. PLEASE DETAIL CLEAN.SALES FLOOR: CABINETS UNDER SODA MACHINES SOILED. PLEASE CLEAN.
Location: Sales floor
Equipment: Wood shelving
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: MEDITERRANEAN: NO PAPER TOWELS AT 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. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN2. LEAK AT FAUCET AT 3- BAY SINK IN MAIN KITCHEN3. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN.PLEASE REPAIR LEAKS AT THE FAUCETS IN THE SINKS IN THE MAIN KITCHEN.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN2. LEAK AT FAUCET AT 3- BAY SINK IN MAIN KITCHEN3. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN.PLEASE REPAIR LEAKS AT THE FAUCETS IN THE SINKS IN THE MAIN KITCHEN.
Location: Kitchen
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: 1. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN2. LEAK AT FAUCET AT 3- BAY SINK IN MAIN KITCHEN3. LEAK AT FAUCET AT 2-BAY SINK IN MAIN KITCHEN.PLEASE REPAIR LEAKS AT THE FAUCETS IN THE SINKS IN THE MAIN KITCHEN.
Location: Kitchen
Equipment: 2-bay
|
10/13/2014 | Routine |
- 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: Raw turkey breast stored above raw beef steak in the walk in cooler. Store all raw poultry below all other raw meats.
Location: Walk-in cooler
- 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: Piece of cardboard being used to stabilize the leg of the prep table next to the 2-bay sink. Do not use cardboard in areas exposed to moisture.
Location: Kitchen (back)
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Warming box under the pizza station service counter is not functioning properly. The left side is holding food at above 200 degrees F while the right side temperature is at 130 degrees F. Repair warmer to reach temperatures above 135 degrees F on both sides.
Location: Service counter
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 2-bay sink in the back kitchen has leaks in both the drain lines and the base of the faucet. Repair sink and faucet to good working condition.
Location: Kitchen (back)
Equipment: 2-bay
|
12/09/2013 | Routine |
- Cold holding (corrected on site)
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. Raw beef holding at 46 F at stir fry station. 2. Tofu holding at 45 F at stir fry station.3. Raw chicken holding at 48 F on 2 bay sink near stir fry stationMake sure ice completely surrounds trays of raw meat and check temperatures regularly. 9/5/13Raw beef holding at 49 degrees F on the stir fry counter. All other temperatures were corrected. Beef was discarded.
Location: Service counter
Equipment: -
- 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: 1. Raw chicken stored over raw beef in stir fry reach-in cooler.2. Raw hamburger stored over cheese in reach in cooler in grill area.Store raw chickien below all other raw meat. Store raw hamburger below all ready-to-eat foods.
Location: Service counter
Equipment: Reach in cooler
- 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: 1. Raw chicken stored over raw beef in stir fry reach-in cooler.2. Raw hamburger stored over cheese in reach in cooler in grill area.Store raw chickien below all other raw meat. Store raw hamburger below all ready-to-eat foods.
Location: Cook line
Equipment: Reach in cooler
- Storage of Personal Items (corrected)
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: Sunglasses stored on bottom shelf of prep table near stir fry
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door to walk in freezer does not fully seal and is causing significant ice build-up. Repair freezer door to good working condition.
Location: Walk-in freezer
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Chemical sanitizer was not at proper concentration. Use test strips to check concentration regularly.
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: Leak observed at base of 2 bay sink faucet.
Location: Kitchen (back)
Equipment: 2-bay
|
09/05/2013 | Recheck |
- Cold holding (corrected on site)
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. Raw beef holding at 46 F at stir fry station. 2. Tofu holding at 45 F at stir fry station.3. Raw chicken holding at 48 F on 2 bay sink near stir fry stationMake sure ice completely surrounds trays of raw meat and check temperatures regularly.
Location: Service counter
Equipment: -
- 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. Raw chicken stored over raw beef in stir fry reach-in cooler.2. Raw hamburger stored over cheese in reach in cooler in grill area.Store raw chickien below all other raw meat. Store raw hamburger below all ready-to-eat foods.
Location: Service counter
Equipment: Reach in cooler
- 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. Raw chicken stored over raw beef in stir fry reach-in cooler.2. Raw hamburger stored over cheese in reach in cooler in grill area.Store raw chickien below all other raw meat. Store raw hamburger below all ready-to-eat foods.
Location: Cook line
Equipment: Reach in cooler
- 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: Sunglasses stored on bottom shelf of prep table near stir fry
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door to walk in freezer does not fully seal and is causing significant ice build-up. Repair freezer door to good working condition.
Location: Walk-in freezer
- Warewashing No detergent (corrected on site)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: Chemical sanitizer was not at proper concentration. Use test strips to check concentration regularly.
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: Leak observed at base of 2 bay sink faucet.
Location: Kitchen (back)
Equipment: 2-bay
|
08/29/2013 | 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: ONE OF THE REACH-IN COOLERS AT THE SALAD PREP STATION IS READING 44 DEGREES F. PRODUCT TEMP OF CHICKEN 43.9 DEGREES F CONFIRMED THAT THE COOLER IS RUNNING A LITTLE WARM. PLEASE MOVE ALL PRODUCT TO ONE OF THE OTHER COOLERS THAT IS FUNCTIONING PROPERLY UNTIL THE UNIT IS REPAIRED. THE CHEF DID DISCARD THE CHICKEN THAT WAS READING 43.9 DEGREES F.
Equipment: Reach in cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE ARE CHEMICAL STORAGE ISSUES IN THE FOLLOWING AREAS:(1) THE PIZZA STATION AS STAINLESS STEEL CLEANER ON THE COUNTER TOP WHERE PIZZA ARE HELD.(2) THE SALAD STATION HAS OVEN CLEANER STORED ON A CART WITH PLASTIC WRAP USED TO WRAP UP FOOD WITH.PLEASE STORE ALL CHEMICALS IN THE DRY STORAGE AREA ON THE CHEMICAL RACK.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE ARE CHEMICAL STORAGE ISSUES IN THE FOLLOWING AREAS:(1) THE PIZZA STATION AS STAINLESS STEEL CLEANER ON THE COUNTER TOP WHERE PIZZA ARE HELD.(2) THE SALAD STATION HAS OVEN CLEANER STORED ON A CART WITH PLASTIC WRAP USED TO WRAP UP FOOD WITH.PLEASE STORE ALL CHEMICALS IN THE DRY STORAGE AREA ON THE CHEMICAL RACK.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: THERE IS AN EMPLOYEE OPEN DRINK OF COFFEE AT THE PIZZA STATION ON A PREP TABLE. PLEASE MAKE SURE EMPLOYEES STORE THEIR DRINKS SEPERATE AND/OR BELOW FOOD, UTENSILS, AND PREP AREAS. PLEASE MAKE SURE EMPLOYEES USE LIDS AND STRAWS AS WELL.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THE HAND SINK AT THE PIZZA STATION IS BLOCKED BY A ROLLING RACK. PLEASE DO NOT STORE THE ROLLING RACK IN FRONT OF THE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THERE ARE SANATIZER CONCENTRATION ISSUES IN TWO AREAS:(1) THE 3-BAY SINK IS READING 0 PPM. PLEASE CHANGE THE SANATIZER WATER OUT MORE FREQUENTLY.(2) THE IN-PLACE SANATIZER DISPENSER IS NOT PUTTING OUT THE RIGHT CONCENTRATION. PLEASE CALL YOUR VENDOR SO THEY CAN ADJUST THE MACHINE TO PUT OUT THE RIGHT CONCENTRATION.
Location: Three bay area
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THERE ARE SANATIZER CONCENTRATION ISSUES IN TWO AREAS:(1) THE 3-BAY SINK IS READING 0 PPM. PLEASE CHANGE THE SANATIZER WATER OUT MORE FREQUENTLY.(2) THE IN-PLACE SANATIZER DISPENSER IS NOT PUTTING OUT THE RIGHT CONCENTRATION. PLEASE CALL YOUR VENDOR SO THEY CAN ADJUST THE MACHINE TO PUT OUT THE RIGHT CONCENTRATION.
Location: Kitchen
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOPS OBSERVED INSIDE THE MOP BUCKETS. STORE MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK FLOUR AND SUGAR CONTAINERS AT THE BAKERY STATION OBSERVED UNLABELED. PROPERLY LABEL CONTAINERS WITH THE COMMON NAME OF THE FOOD ITEMS.
Location: Service counter
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK FLOUR AND SUGAR CONTAINERS AT THE BAKERY STATION OBSERVED UNLABELED. PROPERLY LABEL CONTAINERS WITH THE COMMON NAME OF THE FOOD ITEMS.
Location: Service counter
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE LIDS ARE OPEN ON THE DUMPSTERS. PLEASE MAKE SURE THE LIDS ARE CLOSED AT ALL TIMES. ONE OF THE LIDS LOOKS TO BE BROKEN. PLEASE CALL RAYS TRASH SERVICE AND HAVE THEM REPAIR THE LID.
Location: Dumpster area
- 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: THERE ARE FORKS AND SPOONS STORED HANDLE DOWN IN THE DRY STORAGE AREA (CATERING SIDE). PLEASE STORE ALL CLEAN TABLE WARE INVERTED HANDLE UP.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GREASE TRAP UNDER THE THREE-COMPARTMENT SINK OBSERVED LEAKING FROM THE TOP LID WHEN WATER IS DRAINED FROM THE SINK. REPAIR.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GREASE TRAP UNDER THE THREE-COMPARTMENT SINK OBSERVED LEAKING FROM THE TOP LID WHEN WATER IS DRAINED FROM THE SINK. REPAIR.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GREASE TRAP UNDER THE THREE-COMPARTMENT SINK OBSERVED LEAKING FROM THE TOP LID WHEN WATER IS DRAINED FROM THE SINK. REPAIR.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GREASE TRAP UNDER THE THREE-COMPARTMENT SINK OBSERVED LEAKING FROM THE TOP LID WHEN WATER IS DRAINED FROM THE SINK. REPAIR.
Location: Kitchen
- 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: THERE ARE BOXES OF CHIPS STORED ON THE FLOOR IN THE DRY STORAGE AREA. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THE HAND SINK IN THE KITCHEN NEXT TO THE PREP SINK DOES NOT PROVIDE PAPER TOWELS. THE DISPENSER IS BROKEN. AT THIS TIME PROVIDE A ROLL ON TOP OF THE DISPENSER UNTIL MAINTENANCE CAN REPAIR THE DISPENSER.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING FROM FIXTURE IN THE DRY STORAGE AREA (CATERING SIDE). REPLACE.
Location: Dry storage
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04/02/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ONE OF THE REACH-IN COOLERS AT THE SALAD PREP STATION IS READING 44 DEGREES F. PRODUCT TEMP OF CHICKEN 43.9 DEGREES F CONFIRMED THAT THE COOLER IS RUNNING A LITTLE WARM. PLEASE MOVE ALL PRODUCT TO ONE OF THE OTHER COOLERS THAT IS FUNCTIONING PROPERLY UNTIL THE UNIT IS REPAIRED. THE CHEF DID DISCARD THE CHICKEN THAT WAS READING 43.9 DEGREES F.
Equipment: Reach in cooler
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE ARE CHEMICAL STORAGE ISSUES IN THE FOLLOWING AREAS:(1) THE PIZZA STATION AS STAINLESS STEEL CLEANER ON THE COUNTER TOP WHERE PIZZA ARE HELD.(2) THE SALAD STATION HAS OVEN CLEANER STORED ON A CART WITH PLASTIC WRAP USED TO WRAP UP FOOD WITH.PLEASE STORE ALL CHEMICALS IN THE DRY STORAGE AREA ON THE CHEMICAL RACK.
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: THERE ARE CHEMICAL STORAGE ISSUES IN THE FOLLOWING AREAS:(1) THE PIZZA STATION AS STAINLESS STEEL CLEANER ON THE COUNTER TOP WHERE PIZZA ARE HELD.(2) THE SALAD STATION HAS OVEN CLEANER STORED ON A CART WITH PLASTIC WRAP USED TO WRAP UP FOOD WITH.PLEASE STORE ALL CHEMICALS IN THE DRY STORAGE AREA ON THE CHEMICAL RACK.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: THERE IS AN EMPLOYEE OPEN DRINK OF COFFEE AT THE PIZZA STATION ON A PREP TABLE. PLEASE MAKE SURE EMPLOYEES STORE THEIR DRINKS SEPERATE AND/OR BELOW FOOD, UTENSILS, AND PREP AREAS. PLEASE MAKE SURE EMPLOYEES USE LIDS AND STRAWS AS WELL.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THE HAND SINK AT THE PIZZA STATION IS BLOCKED BY A ROLLING RACK. PLEASE DO NOT STORE THE ROLLING RACK IN FRONT OF THE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THERE ARE SANATIZER CONCENTRATION ISSUES IN TWO AREAS:(1) THE 3-BAY SINK IS READING 0 PPM. PLEASE CHANGE THE SANATIZER WATER OUT MORE FREQUENTLY.(2) THE IN-PLACE SANATIZER DISPENSER IS NOT PUTTING OUT THE RIGHT CONCENTRATION. PLEASE CALL YOUR VENDOR SO THEY CAN ADJUST THE MACHINE TO PUT OUT THE RIGHT CONCENTRATION.
Location: Three bay area
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THERE ARE SANATIZER CONCENTRATION ISSUES IN TWO AREAS:(1) THE 3-BAY SINK IS READING 0 PPM. PLEASE CHANGE THE SANATIZER WATER OUT MORE FREQUENTLY.(2) THE IN-PLACE SANATIZER DISPENSER IS NOT PUTTING OUT THE RIGHT CONCENTRATION. PLEASE CALL YOUR VENDOR SO THEY CAN ADJUST THE MACHINE TO PUT OUT THE RIGHT CONCENTRATION.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: ALL OF THE MOPS ARE STORED IMPROPERLY, SITTING IN THE MOP BUCKET TO DRY. PLEASE STORE MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE BULK CONTAINERS AT THE BAKERY STATION AND THE MONGOLIAN STATION THAT ARE NOT LABELED. PLEASE LABEL THESE BULK CONTAINERS.
Location: Service counter
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE BULK CONTAINERS AT THE BAKERY STATION AND THE MONGOLIAN STATION THAT ARE NOT LABELED. PLEASE LABEL THESE BULK CONTAINERS.
Location: Service counter
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: THE LIDS ARE OPEN ON THE DUMPSTERS. PLEASE MAKE SURE THE LIDS ARE CLOSED AT ALL TIMES. ONE OF THE LIDS LOOKS TO BE BROKEN. PLEASE CALL RAYS TRASH SERVICE AND HAVE THEM REPAIR THE LID.
Location: Dumpster area
- 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: THERE ARE FORKS AND SPOONS STORED HANDLE DOWN IN THE DRY STORAGE AREA (CATERING SIDE). PLEASE STORE ALL CLEAN TABLE WARE INVERTED HANDLE UP.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING ITEMS ARE NEED OF REPAIR:(1) A 2-DOOR REACH-IN COOLER AT THE SALAD STATION HOLDING TEMP AT 44 DEGREES F.(2) A 2-DOOR REACH-IN COOLER AT THE MONGOLIAN STATION HOLDING TEMP AT 48 DEGREES F.(3) THE GREASE TRAP AT THE 3-BAY SINK OVER FLOWS WHEN WATER DRAINS OUT OF THE 3-BAY.(4) THE IN-PLACE SANATIZER DISPENSER DOES NOT PUT OUT THE RIGHT CONCENTRATION.PLEASE REPAIR THESE ITEMS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING ITEMS ARE NEED OF REPAIR:(1) A 2-DOOR REACH-IN COOLER AT THE SALAD STATION HOLDING TEMP AT 44 DEGREES F.(2) A 2-DOOR REACH-IN COOLER AT THE MONGOLIAN STATION HOLDING TEMP AT 48 DEGREES F.(3) THE GREASE TRAP AT THE 3-BAY SINK OVER FLOWS WHEN WATER DRAINS OUT OF THE 3-BAY.(4) THE IN-PLACE SANATIZER DISPENSER DOES NOT PUT OUT THE RIGHT CONCENTRATION.PLEASE REPAIR THESE ITEMS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING ITEMS ARE NEED OF REPAIR:(1) A 2-DOOR REACH-IN COOLER AT THE SALAD STATION HOLDING TEMP AT 44 DEGREES F.(2) A 2-DOOR REACH-IN COOLER AT THE MONGOLIAN STATION HOLDING TEMP AT 48 DEGREES F.(3) THE GREASE TRAP AT THE 3-BAY SINK OVER FLOWS WHEN WATER DRAINS OUT OF THE 3-BAY.(4) THE IN-PLACE SANATIZER DISPENSER DOES NOT PUT OUT THE RIGHT CONCENTRATION.PLEASE REPAIR THESE ITEMS.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FOLLOWING ITEMS ARE NEED OF REPAIR:(1) A 2-DOOR REACH-IN COOLER AT THE SALAD STATION HOLDING TEMP AT 44 DEGREES F.(2) A 2-DOOR REACH-IN COOLER AT THE MONGOLIAN STATION HOLDING TEMP AT 48 DEGREES F.(3) THE GREASE TRAP AT THE 3-BAY SINK OVER FLOWS WHEN WATER DRAINS OUT OF THE 3-BAY.(4) THE IN-PLACE SANATIZER DISPENSER DOES NOT PUT OUT THE RIGHT CONCENTRATION.PLEASE REPAIR THESE ITEMS.
Location: Kitchen
- 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: THERE ARE BOXES OF CHIPS STORED ON THE FLOOR IN THE DRY STORAGE AREA. PLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THE HAND SINK IN THE KITCHEN NEXT TO THE PREP SINK DOES NOT PROVIDE PAPER TOWELS. THE DISPENSER IS BROKEN. AT THIS TIME PROVIDE A ROLL ON TOP OF THE DISPENSER UNTIL MAINTENANCE CAN REPAIR THE DISPENSER.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: THERE IS A LIGHT SHIELD MISSING IN THE DRY STORAGE AREA (CATERING SIDE). PLEASE REPLACE LIGHT SHIELD.
Location: Dry storage
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03/26/2013 | Routine |
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Dish machine area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Location: Dining room
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Location: Prep area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Location: Dish machine area
- Extension cords/utility lines exposed
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: DROP CEILING MUST BE INSTALLED IN THE DISH MACHINE AREA TO ENSURE UTILITY LINES AND PIPES ARE NOT EXPOSED.
Location: Dish machine area
- Floor drains and grading
Floors not coved, sealed, graded to drain and/or floor drains not present.
Correction: The floors shall be provided with drains and be graded to drain.
Comments: STANDING WATER OBSERVED IN THE DISH MACHINE ROOM DUE TO FLOORS NOT BEING GRADED TO DRAIN TO THE FLOOR DRAIN. REPAIR FLOOR TO ENSURE PROPER DRAINAGE.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Location: Service counter
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09/27/2012 | Pre-Licensing Recheck |
- 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. EX. HOT DOGS. ENSURE UNIT HOLDS FOOD AT 135 DEGREES AND ABOVE.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- 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. CHICKEN SALAD - ENSURE CONTAINERS ARE PROPERLY SURROUNDED WITH ICE AND MONITORED.
Location: Deli area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 5 GALLON CONTAINERS (2) OF PASTA. ENSURE PROPERLY COOLED.
Location: Kitchen
Equipment: Prep table
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BUILDUP OF ICE AROUND DOOR.
Location: Kitchen
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BELOW VEGETABLE SINK.
Location: Kitchen
Equipment: Veg. Sink
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09/21/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. EX. HOT DOGS. ENSURE UNIT HOLDS FOOD AT 135 DEGREES AND ABOVE.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. CHICKEN SALAD - ENSURE CONTAINERS ARE PROPERLY SURROUNDED WITH ICE AND MONITORED.
Location: Deli area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. 5 GALLON CONTAINERS (2) OF PASTA. ENSURE PROPERLY COOLED.
Location: Kitchen
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BUILDUP OF ICE AROUND DOOR.
Location: Kitchen
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BELOW VEGETABLE SINK.
Location: Kitchen
Equipment: Veg. Sink
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09/14/2012 | Routine |
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: The soup area originally was supposed to be self serve with no hand sink required. Temporarily this area will be used as a saute station until the mongolian grill area is done in approx. Sept. If employees will be handling food in this area, a hand sink with hot and cold water under pressure, soap and paper towels will be required to be easily accessible and within 25 feet (route of travel).8/17/12 This area will be self serve and the saute station will be at the grill area until the next phase is done (Mongolian Grill) and there will be a hand sink.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Dish machine area
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: WINDOW IN DINING ROOM WAS OPEN. DINING ROOM OPENS DIRECTLY INTO FOOD PREP AREAS. INSTALL SCREEN OF 16 MESH TO THE INCH IF WINDOWS WILL BE OPEN.
Location: Dining room
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: FINISH THE OUTSIDE OF THE PIZZA OVEN (SHOULD BE FINISHED TODAY) TO A SMOOTH, WASHABLE, NONABSORBENT CONDITION.
Location: Prep area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Location: Dish machine area
- Extension cords/utility lines exposed
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Paint peeling on the ceiling in the dishroom. Remove peeling paint. 8/17/12 CORRECTED2. Seal the gaps where the floor meets the wall under the soda station closest to the bookstore.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Paint peeling on the ceiling in the dishroom. Remove peeling paint. 8/17/12 CORRECTED2. Seal the gaps where the floor meets the wall under the soda station closest to the bookstore.
Location: Service counter
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08/17/2012 | Pre-Licensing Recheck |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: The soup area originally was supposed to be self serve with no hand sink required. Temporarily this area will be used as a saute station until the mongolian grill area is done in approx. Sept. If employees will be handling food in this area, a hand sink with hot and cold water under pressure, soap and paper towels will be required to be easily accessible and within 25 feet (route of travel).
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Location: Dish machine area
- Extension cords/utility lines exposed
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Paint peeling on the ceiling in the dishroom. Remove peeling paint.
Location: Dish machine area
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08/09/2012 | Pre-Licensing |
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CLEAN EQUIPMENT SITTING ON FLOOR NEXT TO STORAGE RACK IN DISH MACHINE AREA. ELEVATE AT LEAST 6 INCHES.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOLDY CEILING IN DISH MACHINE AREA. NO EXAUST VENTILATION TO REMOVE STEAM.ISSUE WILL BE RESOLVED IN REMODEL.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BINS HOLDING UTENSILS ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PROVIDE SECONDARY CONTAINERS FOR ICE SCOOPS AT MAIN ICE MACHINES.
Location: -
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: PROVIDE SECONDARY CONTAINERS FOR ICE SCOOPS AT MAIN ICE MACHINES.
Equipment: Ice machine
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03/21/2012 | Routine |
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