- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CONTAINER OF FOOD STORED INSIDE KITCHEN ICE MACHINE LOCATED BEHIND SUBWAY LOCATION--DISCONTINUE THIS BEHAVIOR TO PREVENT CONTAMINATION OF ICE.
Location: Kitchen
Equipment: Ice machine
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR KITCHEN DISHMACHINE TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 150 F.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS/WORK ORDER#:SEAL OR ANCHOR KITCHEN 3-BAY SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
|
05/28/2014 | Recheck |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CONTAINER OF FOOD STORED INSIDE KITCHEN ICE MACHINE LOCATED BEHIND SUBWAY LOCATION--DISCONTINUE THIS BEHAVIOR TO PREVENT CONTAMINATION OF ICE.
Location: Kitchen
Equipment: Ice machine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR KITCHEN DISHMACHINE TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 150 F.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL OR ANCHOR KITCHEN 3-BAY SINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
|
05/13/2014 | 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: SUBWAY:TUNA SALAD AT 47 F--DISCARDED AND REPLACED WITH TUNA SALAD THAT WAS IN COOLER.
Location: Service counter
- 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: EMPLOYEE PERSONAL JACKET STORED AT INTERIOR CABINETS AT SALES FLOOR LOCATION.
Location: Sales floor
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT MAIN KITCHEN CEILING.
Location: Main kitchen
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE AT DISHMACHINE ROOM BEHIND SUBWAY.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SUBWAY:RUSTED TOP SHELVING OF TRAULSEN COOLER AT BACK KITCHEN; REPLACE OR RESURFACE RUSTED SHELVING.WORK ORDER WAS SUBMITTED ON 10/15/13 TO REPLACE TOP RACK IN COOLER IN BACK OF DISH ROOM BECAUSE OF RUST. WORK ORDER # 9748854MANAGEMENT TALKED WITH MIKE COX AND DENISE.TOP WORKERS OF JCI CONTROL ARE GETTING NEW SHELVING.DISHROOM/SUBWAY:REPAIR DISHMACHINE WASH TEMPERATURE GAUGE--CORRECTED.MAIN KITCHEN: REPAIR PAPER TOWEL DISPENSER IN MAIN KITCHEN THAT IS NOT FUNCTIONING LOCATED BEHIND GUEST RESTAURANT LOCATION--CORRECTED.
Location: Kitchen (back)
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SUBWAY:RUSTED TOP SHELVING OF TRAULSEN COOLER AT BACK KITCHEN; REPLACE OR RESURFACE RUSTED SHELVING.WORK ORDER WAS SUBMITTED ON 10/15/13 TO REPLACE TOP RACK IN COOLER IN BACK OF DISH ROOM BECAUSE OF RUST. WORK ORDER # 9748854MANAGEMENT TALKED WITH MIKE COX AND DENISE.TOP WORKERS OF JCI CONTROL ARE GETTING NEW SHELVING.DISHROOM/SUBWAY:REPAIR DISHMACHINE WASH TEMPERATURE GAUGE--CORRECTED.MAIN KITCHEN: REPAIR PAPER TOWEL DISPENSER IN MAIN KITCHEN THAT IS NOT FUNCTIONING LOCATED BEHIND GUEST RESTAURANT LOCATION--CORRECTED.
Location: Main kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SUBWAY:RUSTED TOP SHELVING OF TRAULSEN COOLER AT BACK KITCHEN; REPLACE OR RESURFACE RUSTED SHELVING.WORK ORDER WAS SUBMITTED ON 10/15/13 TO REPLACE TOP RACK IN COOLER IN BACK OF DISH ROOM BECAUSE OF RUST. WORK ORDER # 9748854MANAGEMENT TALKED WITH MIKE COX AND DENISE.TOP WORKERS OF JCI CONTROL ARE GETTING NEW SHELVING.DISHROOM/SUBWAY:REPAIR DISHMACHINE WASH TEMPERATURE GAUGE--CORRECTED.MAIN KITCHEN: REPAIR PAPER TOWEL DISPENSER IN MAIN KITCHEN THAT IS NOT FUNCTIONING LOCATED BEHIND GUEST RESTAURANT LOCATION--CORRECTED.
Location: Dish machine area
Equipment: Dishmachine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DISHROOM BEHIND SUBWAY:ICE SCOOP IS STORED ON LEDGE AT TOP OF ICE MACHINE; STORE ICE SCOOPS ON SANITARY SURFACES ONLY OR IN ICE SCOOP HOLDER.
Location: Kitchen
Equipment: Ice machine
|
10/15/2013 | 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: SUBWAY:TUNA SALAD AT 47 F--DISCARDED AND REPLACED WITH TUNA SALAD THAT WAS IN COOLER.
Location: Service counter
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL JACKET STORED AT INTERIOR CABINETS AT SALES FLOOR LOCATION.
Location: Sales floor
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT MAIN KITCHEN CEILING.
Location: Main kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISHMACHINE AT DISHMACHINE ROOM BEHIND SUBWAY.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SUBWAY:RUSTED TOP SHELVING OF TRAULSEN COOLER AT BACK KITCHEN; REPLACE OR RESURFACE RUSTED SHELVING.DISHROOM/SUBWAY:REPAIR DISHMACHINE WASH TEMPERATURE GAUGE.MAIN KITCHEN: REPAIR PAPER TOWEL DISPENSER IN MAIN KITCHEN THAT IS NOT FUNCTIONING LOCATED BEHIND GUEST RESTAURANT LOCATION.
Location: Kitchen (back)
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SUBWAY:RUSTED TOP SHELVING OF TRAULSEN COOLER AT BACK KITCHEN; REPLACE OR RESURFACE RUSTED SHELVING.DISHROOM/SUBWAY:REPAIR DISHMACHINE WASH TEMPERATURE GAUGE.MAIN KITCHEN: REPAIR PAPER TOWEL DISPENSER IN MAIN KITCHEN THAT IS NOT FUNCTIONING LOCATED BEHIND GUEST RESTAURANT LOCATION.
Location: Main kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SUBWAY:RUSTED TOP SHELVING OF TRAULSEN COOLER AT BACK KITCHEN; REPLACE OR RESURFACE RUSTED SHELVING.DISHROOM/SUBWAY:REPAIR DISHMACHINE WASH TEMPERATURE GAUGE.MAIN KITCHEN: REPAIR PAPER TOWEL DISPENSER IN MAIN KITCHEN THAT IS NOT FUNCTIONING LOCATED BEHIND GUEST RESTAURANT LOCATION.
Location: Dish machine area
Equipment: Dishmachine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DISHROOM BEHIND SUBWAY:ICE SCOOP IS STORED ON LEDGE AT TOP OF ICE MACHINE; STORE ICE SCOOPS ON SANITARY SURFACES ONLY OR IN ICE SCOOP HOLDER.
Location: Kitchen
Equipment: Ice machine
|
10/03/2013 | 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: GUEST STATION (FAZOLI'S):PASTA ON ICE BATH AT 48 F (IMPROPER ICE BATH SET-UP). ENSURE THAT FOOD STORAGE CONTAINER IS PROPERLY SUBMERGED IN ICE BATH SO THAT FOOD PRODUCT IS 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.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE BEING DUMPED DOWN HANDSINKS--DISCONTINUE THIS BEHAVIOR.
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: QUAT SANITIZER DISPENSER BELOW 200 PPM--REPAIR TO ENSURE QUAT SANITIZER DISPENSER IS MAINTAINED AT 200 PPM.
Location: Kitchen
- 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: QUAT SANITIZER DISPENSER BELOW 200 PPM--REPAIR TO ENSURE QUAT SANITIZER DISPENSER IS MAINTAINED AT 200 PPM.
Location: Dish machine area
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: EMPLOYEE DRINKS STORED IMPROPERLY HIGH ABOVE FOOD PREP AREAS AND PREP TABLES--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: IN PROGRESS: PARTS HAVE BEEN ORDERED THROUGH JOHNSON CONTROLS. DISMACHINE IS NOT IN USE UNTIL ALL REPAIRS HAVE BEEN COMPLETED. EMPLOYEES ARE CONDUCTING MANUAL WAREWASHING AT PROVIDED 3-BAY SINK UNTIL DISHMACHINE REPAIRS ARE COMPLETE.SUBWAY DISHMACHINE ROOM:REPAIR DISHMACHINE TO ENSURE WASH TEMPERATURE IS MAINTAINED AT 160 F ACCORDING TO DATA PLATE.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISH STORAGE LOCATION SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISH STORAGE LOCATION SHELVING.
Location: Dish machine area
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: SUBWAY DISHMACHINE ROOM
Location: Dish machine area
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Sales floor
Equipment: Hand sink
|
04/12/2013 | 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: GUEST STATION (FAZOLI'S):PASTA ON ICE BATH AT 48 F (IMPROPER ICE BATH SET-UP). ENSURE THAT FOOD STORAGE CONTAINER IS PROPERLY SUBMERGED IN ICE BATH SO THAT FOOD PRODUCT IS MAINTAINED AT 41 F OR BELOW.
Location: Sales floor
Equipment: Buffet
- Food contact cleaning frequency (corrected on site)
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.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE BEING DUMPED DOWN HANDSINKS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Hand sink
- 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: QUAT SANITIZER DISPENSER BELOW 200 PPM--REPAIR TO ENSURE QUAT SANITIZER DISPENSER IS MAINTAINED AT 200 PPM.
Location: Kitchen
- 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: QUAT SANITIZER DISPENSER BELOW 200 PPM--REPAIR TO ENSURE QUAT SANITIZER DISPENSER IS MAINTAINED AT 200 PPM.
Location: Dish machine area
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: EMPLOYEE DRINKS STORED IMPROPERLY HIGH ABOVE FOOD PREP AREAS AND PREP TABLES--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: SUBWAY DISHMACHINE ROOM:REPAIR DISHMACHINE TO ENSURE WASH TEMPERATURE IS MAINTAINED AT 160 F ACCORDING TO DATA PLATE.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISH STORAGE LOCATION SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISH STORAGE LOCATION SHELVING.
Location: Dish machine area
Equipment: Metal shelving
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: SUBWAY DISHMACHINE ROOM
Location: Dish machine area
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Sales floor
Equipment: Hand sink
|
04/02/2013 | 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: REPAIR DIAL ON DATA PLATE FOR FINAL RINSE ON DISHMACHINE. WORK ORDER SENT
|
01/10/2012 | Routine |
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