- 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.
Comments: KITCHEN HOT-HOLDING CABINET AT 129 F.*CORRECTIVE ACTION* HOLDING CABINET TEMPERATURE GAUGE WAS ADJUSTED.
Location: Kitchen
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.
Comments: GUEST RESTAURANT:CHICK PEAS AND RICE PUDDING AT 50 F (IMPROPER ICE BATH).*CORRECTIVE ACTION* MORE ICE WAS ADDED TO ENSURE THAT ALL OF FOOD CONTAINER WAS SUBMERGED IN ICE TO KEEP FOOD AT 41 F OR BELOW.
Location: Sales floor
- First aid storage (Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: BURN GEL STORED AT SALES FLOOR PIZZA STATION REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Sales floor
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
- 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.
Comments: FOOD WAS COOKED TODAY: STORED IN COOLER SEALED AND NOT COOLED PROPERLY.SAUSAGE GRAVY OUT OF TEMPERATURE.*CORRECTIVE ACTION* FOOD WAS BROKEN DOWN INTO SHALLOW PANS AND PLACE IN PREP SINK IN PROPER ICE BATH OR WALK-IN-COOLER/FREEZER.ESTABLISHMENT MUST CONTINUE TO WORK ON AND IMPROVE FOOD SAFETY EDUCATION ON PROPER COOLING METHODS AND PROCEDURES.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: IN PROGRESS/WORK ORDER #: 9853248REPAIR LOOSE FAUCET HEAD PREP SINK ATTACHMENTS AT SALES FLOOR GUEST RESTAURANT STATION AND GRILL STATION LOCATION. FAUCET BASE MUST NOT MOVE.
Location: Sales floor
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TURE COOLER CEILING SURFACES AND FANGUARDS--CORRECTED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TURE COOLER CEILING SURFACES AND FANGUARDS--CORRECTED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TURE COOLER CEILING SURFACES AND FANGUARDS--CORRECTED.
Location: Kitchen
Equipment: True cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS/WORK ORDER #:REPAIR LEAKS AT FAUCET HEAD PREP SINKS WHEN WATER IS TURNED ON AT SALES FLOOR GUEST RESTAURANT STATION AND GRILL STATION LOCATION.
Location: Sales floor
Equipment: Prep sink
|
06/17/2014 | 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.
Comments: KITCHEN HOT-HOLDING CABINET AT 120 F.*CORRECTIVE ACTION* HOLDING CABINET TEMPERATURE GAUGE WAS ADJUSTED.
Location: Kitchen
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.
Comments: GUEST RESTAURANT:CHICK PEAS AND RICE PUDDING AT 50 F (IMPROPER ICE BATH).*CORRECTIVE ACTION* MORE ICE WAS ADDED TO ENSURE THAT ALL OF FOOD CONTAINER WAS SUBMERGED IN ICE TO KEEP FOOD AT 41 F OR BELOW.
Location: Sales floor
- First aid storage (Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: BURN GEL STORED AT SALES FLOOR PIZZA STATION REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Sales floor
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
- 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.
Comments: FOOD WAS COOKED TODAY: STORED IN COOLER SEALED AND NOT COOLED PROPERLY.SAUSAGE GRAVY OUT OF TEMPERATURE.*CORRECTIVE ACTION* FOOD WAS BROKEN DOWN INTO SHALLOW PANS AND PLACE IN PREP SINK IN PROPER ICE BATH OR WALK-IN-COOLER/FREEZER.ESTABLISHMENT MUST CONTINUE TO WORK ON AND IMPROVE FOOD SAFETY EDUCATION ON PROPER COOLING METHODS AND PROCEDURES.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: IN PROGRESS/WORK ORDER #: 9853248REPAIR LOOSE FAUCET HEAD PREP SINK ATTACHMENTS AT SALES FLOOR GUEST RESTAURANT STATION AND GRILL STATION LOCATION. FAUCET BASE MUST NOT MOVE.
Location: Sales floor
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TURE COOLER CEILING SURFACES AND FANGUARDS--CORRECTED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TURE COOLER CEILING SURFACES AND FANGUARDS--CORRECTED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TURE COOLER CEILING SURFACES AND FANGUARDS--CORRECTED.
Location: Kitchen
Equipment: True cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS/WORK ORDER #:REPAIR LEAKS AT FAUCET HEAD PREP SINKS WHEN WATER IS TURNED ON AT SALES FLOOR GUEST RESTAURANT STATION AND GRILL STATION LOCATION.
Location: Sales floor
Equipment: Prep sink
|
06/05/2014 | 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.
Comments: KITCHEN HOT-HOLDING CABINET AT 120 F.*CORRECTIVE ACTION* HOLDING CABINET TEMPERATURE GAUGE WAS ADJUSTED.
Location: Kitchen
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.
Comments: GUEST RESTAURANT:CHICK PEAS AND RICE PUDDING AT 50 F (IMPROPER ICE BATH).*CORRECTIVE ACTION* MORE ICE WAS ADDED TO ENSURE THAT ALL OF FOOD CONTAINER WAS SUBMERGED IN ICE TO KEEP FOOD AT 41 F OR BELOW.
Location: Sales floor
- First aid storage (Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: BURN GEL STORED AT SALES FLOOR PIZZA STATION REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Sales floor
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
- 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.
Comments: BOTH FOOD PRODUCTS WERE COOKED TODAY: STORED IN COOLERS SEALED AND NOT COOLED PROPERLY.GROUND BEEF AT 145 F.SHREDDED CHICKEN AT 128 F.*CORRECTIVE ACTION* FOOD WAS BROKEN DOWN INTO SHALLOW PANS AND PLACE IN PREP SINK IN PROPER ICE BATH.
Location: Kitchen
- 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.
Comments: BOTH FOOD PRODUCTS WERE COOKED TODAY: STORED IN COOLERS SEALED AND NOT COOLED PROPERLY.GROUND BEEF AT 145 F.SHREDDED CHICKEN AT 128 F.*CORRECTIVE ACTION* FOOD WAS BROKEN DOWN INTO SHALLOW PANS AND PLACE IN PREP SINK IN PROPER ICE BATH.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REPAIR LOOSE FAUCET HEAD PREP SINK ATTACHMENTS AT SALES FLOOR GUEST RESTAURANT STATION AND GRILL STATION LOCATION. FAUCET BASE MUST NOT MOVE.
Location: Sales floor
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING AND FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TURE COOLER CEILING SURFACES AND FANGUARDS.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING AND FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TURE COOLER CEILING SURFACES AND FANGUARDS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER SHELVING AND FANGUARDS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN TURE COOLER CEILING SURFACES AND FANGUARDS.
Location: Kitchen
Equipment: True cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT FAUCET HEAD PREP SINKS WHEN WATER IS TURNED ON AT SALES FLOOR GUEST RESTAURANT STATION AND GRILL STATION LOCATION.
Location: Sales floor
Equipment: Prep sink
|
05/14/2014 | 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: ITALIAN HOT ZONE:COLD-HOLDING FOOD BELOW HEAT LAMP AT 45 F.SALAD BAR:CREAM CHEESE AND BUTTER STORED AT ROOM TEMPERATURE; STORE ON ICE BATH OR UNDER REFRIGERATION TEMPS OF 41 F OR BELOW.
- 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: ITALIAN HOT ZONE:COLD-HOLDING FOOD BELOW HEAT LAMP AT 45 F.SALAD BAR:CREAM CHEESE AND BUTTER STORED AT ROOM TEMPERATURE; STORE ON ICE BATH OR UNDER REFRIGERATION TEMPS OF 41 F OR BELOW.
Location: Buffet
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOLDED WALK-IN-COOLER SHELVING.-SOILED WALK-IN-COOLER ROLLING CART.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOLDED WALK-IN-COOLER SHELVING.-SOILED WALK-IN-COOLER ROLLING CART.
Location: Walk-in cooler
Equipment: Rolling cart
- 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: ENSURE THAT ALL SINGLE-SERVICE USE ITEMS ARE STORED ON SANITARY SURFACE AND NOT BARE COUNTER-TOPS (EX. BASKETS/TRAYS).
Location: Service counter
- 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: ENSURE THAT ALL SINGLE-SERVICE USE ITEMS ARE STORED ON SANITARY SURFACE AND NOT BARE COUNTER-TOPS (EX. BASKETS/TRAYS).
Location: Sales floor
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: PEST CONTROL DEVICE STORED ABOVE SLICER--REMOVE AND STORED DEVICE AT APPROVED LOCATION AWAY FROM FOOD PREP AREAS/EQUIPMENT.
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: PROVIDE INTERIOR THERMOMETER AT HUMMUS COOLER.
Equipment: Reach in cooler
- 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: IN PROGRESS: WORK ORDERS: 9742699REPAIR LEAKS AT INTERIOR CABINET UNDER SODA MACHINE.REPAIR CONDENSATION LEAKS AT FRONT-LINE COLD-TOP COOLER.
Location: Sales floor
Equipment: Soda machine
- 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: IN PROGRESS: WORK ORDERS: 9742699REPAIR LEAKS AT INTERIOR CABINET UNDER SODA MACHINE.REPAIR CONDENSATION LEAKS AT FRONT-LINE COLD-TOP COOLER.
Location: Service counter
Equipment: Cold top
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: EGGS STORED ON TOWELS AT COOLER DRAWERS--DISCONTINUE THIS BEHAVIOR. FOOD MUST BE STORED IN APPROVED FOOD GRADE CONTAINERS/WRAPPINGS OR ON CLEAN SANITARY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.
Location: Cook line
Equipment: Cooler drawers
|
10/15/2013 | 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: ITALIAN HOT ZONE:COLD-HOLDING FOOD BELOW HEAT LAMP AT 45 F.SALAD BAR:CREAM CHEESE AND BUTTER STORED AT ROOM TEMPERATURE; STORE ON ICE BATH OR UNDER REFRIGERATION TEMPS OF 41 F OR BELOW.
- 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: ITALIAN HOT ZONE:COLD-HOLDING FOOD BELOW HEAT LAMP AT 45 F.SALAD BAR:CREAM CHEESE AND BUTTER STORED AT ROOM TEMPERATURE; STORE ON ICE BATH OR UNDER REFRIGERATION TEMPS OF 41 F OR BELOW.
Location: Buffet
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOLDED WALK-IN-COOLER SHELVING.-SOILED WALK-IN-COOLER ROLLING CART.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOLDED WALK-IN-COOLER SHELVING.-SOILED WALK-IN-COOLER ROLLING CART.
Location: Walk-in cooler
Equipment: Rolling cart
- 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: ENSURE THAT ALL SINGLE-SERVICE USE ITEMS ARE STORED ON SANITARY SURFACE AND NOT BARE COUNTER-TOPS (EX. BASKETS/TRAYS).
Location: Service counter
- 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: ENSURE THAT ALL SINGLE-SERVICE USE ITEMS ARE STORED ON SANITARY SURFACE AND NOT BARE COUNTER-TOPS (EX. BASKETS/TRAYS).
Location: Sales floor
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: PEST CONTROL DEVICE STORED ABOVE SLICER--REMOVE AND STORED DEVICE AT APPROVED LOCATION AWAY FROM FOOD PREP AREAS/EQUIPMENT.
Location: Kitchen
- Thermometer, provided
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: PROVIDE INTERIOR THERMOMETER AT HUMMUS COOLER.
Equipment: Reach in cooler
- 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: REPAIR LEAKS AT INTERIOR CABINET UNDER SODA MACHINE.REPAIR CONDENSATION LEAKS AT FRONT-LINE COLD-TOP COOLER.
Location: Sales floor
Equipment: Soda machine
- 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: REPAIR LEAKS AT INTERIOR CABINET UNDER SODA MACHINE.REPAIR CONDENSATION LEAKS AT FRONT-LINE COLD-TOP COOLER.
Location: Service counter
Equipment: Cold top
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: EGGS STORED ON TOWELS AT COOLER DRAWERS--DISCONTINUE THIS BEHAVIOR. FOOD MUST BE STORED IN APPROVED FOOD GRADE CONTAINERS/WRAPPINGS OR ON CLEAN SANITARY SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.
Location: Cook line
Equipment: Cooler drawers
|
10/03/2013 | Routine |
- 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: KITCHEN
- 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: IN PROGRESS--CHILLER DRESSING STORAGE CONTAINERS ON ORDER.SALAD BAR:IMPROPER ICE BATH SET-UP FOR TALL SALAD DRESSING CONTAINERS AT SALAD BAR. ENSURE THAT FOOD CONTAINERS ARE SUBMERGED FULLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Sales floor
Equipment: Buffet
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PIZZA STATION:SOILED KNIVES IN KNIFE HOLDER.
Location: Sales floor
Equipment: Knife/utensil rack
- 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: SALAD BAR:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR A FREQUENT AS NEEDED.KITCHEN:QUAT SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM (CONTAINER CONTAINING SANITIZER VERY LOW)--INSTALL SANITIZER.MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Sales floor
Equipment: Buffet
- 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: SALAD BAR:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR A FREQUENT AS NEEDED.KITCHEN:QUAT SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM (CONTAINER CONTAINING SANITIZER VERY LOW)--INSTALL SANITIZER.MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Kitchen
Equipment: 3-bay
- 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: PIZZA STATION:EMPLOYEE PERSONAL FOOD STORED AT REACH-IN-FREEZER (BOWL OF STRAWBERRIES)--DISCONTINUE THIS BEHAVIOR.GRILL STATION:EMPLOYEE PERSONAL DRINK STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Sales floor
- 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: PIZZA STATION:EMPLOYEE PERSONAL FOOD STORED AT REACH-IN-FREEZER (BOWL OF STRAWBERRIES)--DISCONTINUE THIS BEHAVIOR.GRILL STATION:EMPLOYEE PERSONAL DRINK STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Buffet
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:GRILL STATION:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT CEILING (VERY DARK LOCATION).
Location: Sales floor
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:GRILL STATION:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT CEILING (VERY DARK LOCATION).
Location: Buffet
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Sales floor
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Buffet
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Chemical room
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 160 F ACCORDING TO DATA PLATE.
Location: Kitchen
Equipment: Dishmachine
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Emp restroom mens
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Emp restroom women
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Dish machine area
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Walk in cooler
|
05/14/2013 | 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: KITCHEN
- 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: IN PROGRESS--CHILLER DRESSING STORAGE CONTAINERS ON ORDER.SALAD BAR:IMPROPER ICE BATH SET-UP FOR TALL SALAD DRESSING CONTAINERS AT SALAD BAR. ENSURE THAT FOOD CONTAINERS ARE SUBMERGED FULLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Sales floor
Equipment: Buffet
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PIZZA STATION:SOILED KNIVES IN KNIFE HOLDER.
Location: Sales floor
Equipment: Knife/utensil rack
- 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: SALAD BAR:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR A FREQUENT AS NEEDED.KITCHEN:QUAT SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM (CONTAINER CONTAINING SANITIZER VERY LOW)--INSTALL SANITIZER.MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Sales floor
Equipment: Buffet
- 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: SALAD BAR:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR A FREQUENT AS NEEDED.KITCHEN:QUAT SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM (CONTAINER CONTAINING SANITIZER VERY LOW)--INSTALL SANITIZER.MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Kitchen
Equipment: 3-bay
- 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: PIZZA STATION:EMPLOYEE PERSONAL FOOD STORED AT REACH-IN-FREEZER (BOWL OF STRAWBERRIES)--DISCONTINUE THIS BEHAVIOR.GRILL STATION:EMPLOYEE PERSONAL DRINK STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Sales floor
- 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: PIZZA STATION:EMPLOYEE PERSONAL FOOD STORED AT REACH-IN-FREEZER (BOWL OF STRAWBERRIES)--DISCONTINUE THIS BEHAVIOR.GRILL STATION:EMPLOYEE PERSONAL DRINK STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Buffet
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:GRILL STATION:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT CEILING (VERY DARK LOCATION).
Location: Sales floor
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:GRILL STATION:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT CEILING (VERY DARK LOCATION).
Location: Buffet
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Sales floor
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Buffet
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Chemical room
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 160 F ACCORDING TO DATA PLATE.
Location: Kitchen
Equipment: Dishmachine
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Emp restroom mens
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Emp restroom women
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Dish machine area
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Walk in cooler
|
05/06/2013 | 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: KITCHEN
- 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: IN PROGRESS--CHILLER DRESSING STORAGE CONTAINERS ON ORDER.SALAD BAR:IMPROPER ICE BATH SET-UP FOR TALL SALAD DRESSING CONTAINERS AT SALAD BAR. ENSURE THAT FOOD CONTAINERS ARE SUBMERGED FULLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.
Location: Sales floor
Equipment: Buffet
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PIZZA STATION:SOILED KNIVES IN KNIFE HOLDER.
Location: Sales floor
Equipment: Knife/utensil rack
- 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: SALAD BAR:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR A FREQUENT AS NEEDED.KITCHEN:QUAT SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM (CONTAINER CONTAINING SANITIZER VERY LOW)--INSTALL SANITIZER.MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Sales floor
Equipment: Buffet
- 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: SALAD BAR:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR A FREQUENT AS NEEDED.KITCHEN:QUAT SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM (CONTAINER CONTAINING SANITIZER VERY LOW)--INSTALL SANITIZER.MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Kitchen
Equipment: 3-bay
- 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: PIZZA STATION:EMPLOYEE PERSONAL FOOD STORED AT REACH-IN-FREEZER (BOWL OF STRAWBERRIES)--DISCONTINUE THIS BEHAVIOR.GRILL STATION:EMPLOYEE PERSONAL DRINK STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Sales floor
- 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: PIZZA STATION:EMPLOYEE PERSONAL FOOD STORED AT REACH-IN-FREEZER (BOWL OF STRAWBERRIES)--DISCONTINUE THIS BEHAVIOR.GRILL STATION:EMPLOYEE PERSONAL DRINK STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Buffet
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:GRILL STATION:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT CEILING (VERY DARK LOCATION).
Location: Sales floor
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS:GRILL STATION:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT CEILING (VERY DARK LOCATION).
Location: Buffet
- 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: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Sales floor
- 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: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Buffet
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IN PROGRESS:PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.
Location: Chemical room
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 160 F ACCORDING TO DATA PLATE.
Location: Kitchen
Equipment: Dishmachine
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Emp restroom mens
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Emp restroom women
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Dish machine area
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Walk in cooler
|
04/12/2013 | Recheck |
- CO2 tanks unrestrained (corrected on site)
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: KITCHEN
- 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: SALAD BAR:IMPROPER ICE BATH SET-UP FOR TALL SALAD DRESSING CONTAINERS AT SALAD BAR. ENSURE THAT FOOD CONTAINERS ARE SUBMERGED FULLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.PIZZA STATION:COLD-TOP COOLER FOODS UP TOP AT 48 F (GAPS/OPENINGS AT TOP OF COLD-TOP UNIT--SEAL).
Location: Sales floor
Equipment: Buffet
- 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: SALAD BAR:IMPROPER ICE BATH SET-UP FOR TALL SALAD DRESSING CONTAINERS AT SALAD BAR. ENSURE THAT FOOD CONTAINERS ARE SUBMERGED FULLY IN ICE BATH TO ENSURE THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.PIZZA STATION:COLD-TOP COOLER FOODS UP TOP AT 48 F (GAPS/OPENINGS AT TOP OF COLD-TOP UNIT--SEAL).
Location: Sales floor
Equipment: Buffet
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PIZZA STATION:SOILED KNIVES IN KNIFE HOLDER.
Location: Sales floor
Equipment: Knife/utensil rack
- Chemical sanitizer concentration
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: SALAD BAR:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR A FREQUENT AS NEEDED.KITCHEN:QUAT SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM (CONTAINER CONTAINING SANITIZER VERY LOW)--INSTALL SANITIZER.MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Sales floor
Equipment: Buffet
- 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: SALAD BAR:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR A FREQUENT AS NEEDED.KITCHEN:QUAT SANITIZER DISPENSER AT KITCHEN 3-BAY SINK AT 0 PPM (CONTAINER CONTAINING SANITIZER VERY LOW)--INSTALL SANITIZER.MAINTAIN QUAT SANITIZER AT 200 PPM.
Location: Kitchen
Equipment: 3-bay
- Storage of Personal Items
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: PIZZA STATION:EMPLOYEE PERSONAL FOOD STORED AT REACH-IN-FREEZER (BOWL OF STRAWBERRIES)--DISCONTINUE THIS BEHAVIOR.GRILL STATION:EMPLOYEE PERSONAL DRINK STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Sales floor
- Storage of Personal Items
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: PIZZA STATION:EMPLOYEE PERSONAL FOOD STORED AT REACH-IN-FREEZER (BOWL OF STRAWBERRIES)--DISCONTINUE THIS BEHAVIOR.GRILL STATION:EMPLOYEE PERSONAL DRINK STORED NEXT TO FOOD AND SINGLE-SERVICE ITEMS--DISCONTINUE THIS BEHAVIOR.
Location: Buffet
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: SALAD BAR:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.PIZZA STATION:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.GRILL STATION:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT CEILING (VERY DARK LOCATION).
Location: Sales floor
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: SALAD BAR:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.PIZZA STATION:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM.GRILL STATION:PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEM AND AT CEILING (VERY DARK LOCATION).
Location: Buffet
- 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: PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.KITCHEN:SOILED CEILING VENTS AT KITCHEN CHEMICAL STORAGE CLOSET.
Location: Sales floor
- 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: PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.KITCHEN:SOILED CEILING VENTS AT KITCHEN CHEMICAL STORAGE CLOSET.
Location: Buffet
- 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: PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.KITCHEN:SOILED CEILING VENTS AT KITCHEN CHEMICAL STORAGE CLOSET.
Location: Kitchen
- 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: PIZZA STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES.GRILL STATION:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS (GREASE DRIPS).SERVICE AS NEEDED.KITCHEN:SOILED CEILING VENTS AT KITCHEN CHEMICAL STORAGE CLOSET.
Location: Chemical room
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 160 F ACCORDING TO DATA PLATE.
Location: Kitchen
Equipment: Dishmachine
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Emp restroom mens
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Emp restroom women
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND MAINTAIN HOT WATER AT RESTROOM HANDSINKS AT 100 F - 120 F.NO HOT WATER AT DISHMACHINE AREA LOCATION HANDSINK (HOOKED-UP TO EYE WASH STATION)--REPAIR TO ENSURE HOT WATER AT HANDSINK IS MAINTAINED AT 100 F - 120 F (ENSURE BOTH HOT AND COLD RUNNING WATER).
Location: Dish machine area
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Walk in cooler
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04/04/2013 | Routine |
| No violation noted during this evaluation. | 06/07/2012 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ENSURE BOTH COOLERS ARE OPERATING PROPERLY AND DOORS ARE CLOSING FULLY TO MAINTAIN PROPER TEMPERATURE BELOW 41 DEGREES F.
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01/10/2012 | Routine |
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