- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUGS MISSING FROM DUMPSTERS. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL DRAIN PLUGS TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: DUMPSTER LIDS ARE DAMAGED. PLEASE HAVE YOUR TRASH SERVICE PROVIDER BRING YOU A DUMPSTER WITH TIGHT FITTING LIDS.
Location: Dumpster area
|
07/29/2014 | Routine |
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS ON FLOOR UNDERNEATH SHELVING IN DRY STORAGE ROOM.2. DEAD PESTS IN LIGHT SHIELDS IN DRY STORAGE AREA.REMOVE. CLEAN AND SANITIZE CONTACT SURFACE.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. TOWELS STORED GREEN SOAP BUCKETS IN KITCHEN.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET. STORING IN SOAP WATER DOES NOT PROTECT AGAINST PATHOGEN GROWTH.
Location: Kitchen
- 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: 1. HAND SINK ON COOK LINE IN CAFETERIA NO PROVIDING HOT WATER.ENSURE HAND SINK CAN PROVIDE RUNNING HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Cook line
|
02/11/2014 | Recheck |
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. DEAD PESTS ON FLOOR UNDERNEATH SHELVING IN DRY STORAGE ROOM.2. DEAD PESTS IN LIGHT SHIELDS IN DRY STORAGE AREA.REMOVE. CLEAN AND SANITIZE CONTACT SURFACE.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. TOWELS STORED GREEN SOAP BUCKETS IN KITCHEN.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET. STORING IN SOAP WATER DOES NOT PROTECT AGAINST PATHOGEN GROWTH.
Location: Kitchen
- 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: 1. HAND SINK ON COOK LINE IN CAFETERIA NO PROVIDING HOT WATER.ENSURE HAND SINK CAN PROVIDE RUNNING HOT WATER THAT IS ATLEAST 100 DEGREES F.
Location: Cook line
|
02/04/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. HOT HOLDING CABINET IN SERVICE COUNTER AREA NOT HOLDING HOT FOODS AT PROPER TEMPERATURE. RICE MEASURED 125 DEGREES F AND REFRIED BEANS MEASURED 130 DEGREES F. THERMOMETER INSIDE READ 100 DEGREES F. AIR TEMPERATURE INSIDE MEASURED 128 DEGREES F.ENSURE ALL POTENTAILLY HAZAROUDS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Service counter
Equipment: Warming drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MADE TO ORDER PIZZA TOPPINGS NOT BEING HELD AT PROPER TEMPERATURE DUE TO IMPROPER ICE WATER BATH SET UP. PEPPERONI MEASURED 55 DEGREES F, SAUSAGE MEASURED 45 DEGREES F, AND CHICKEN MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.ICE WATER BATH SHOULD BE EQUAL PARTS ICE AND WATER AND COMPLETELY SURROUND CONTAINERS OF FOOD FOR ADEQUATE COOLING.
Location: Service counter
Equipment: Cold top
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINKS IN SERVICE COUNTER AREAS WERE SOILED WITH FOOD DEBRIS.KEEP CLEAN AND SANITARY.
Location: Service counter
Equipment: Hand sink
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. PROVIDE NEW THERMOMETER FOR HOT HOLDING CABINET. CURRENT THERMOMETER MEASURED 100 DEGREES F WHEN AIR TEMPERATURE WAS OVER 120 DEGREES F.
- Drying mop(s) (corrected)
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: 1. MOP STORED IN WATER INSIDE MOP BUCKET WHEN NOT IN USE.STORE HANGING ON MOP RACK OR IN A WAY THAT FACILITATES DRYING.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD BUGS ON THE FLOOR UNDERNEATH SHELVING IN DRY STORAGE AREA.REMOVE. CLEAN AND SANITIZE FLOOR.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. SEVERAL BOXES OF SINGLE SERVICE ITEMS STORED ON FLOOR IN DRY STORAGE ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- 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: 1. THREE ICE WANDS STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE ATLEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Walk-in freezer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. STORE ALL TOWELS IN SANITIZER BUCKET.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. WASH TEMPERATURE GAUGE ON DISHMACHINE READ 120 DEGREES F WASH TEMPERATURE.DATA PLATE SAYS WASH TEMPERATURE SHOULD BE 160 DEGREES F. REPAIR ACCORDINGLY.SEPTEMBER 26:1. WORK ORDER PLACED FOR TEMP GUAGE.
Location: Dish machine area
Equipment: Dishmachine
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. APPLES IN OPEN AIR REACH IN COOLER ON SALES FLOOR NOT PROTECTED FROM CONTAMINATION.APPLES MUST BE PROTECTED FROM CONTAMINATION BY PROVIDING A SNEEZE GUARD, COVERED CONTAINER, OR WRAPPING IN PLASTIC WRAP AFTER WASHING.FRUITS SUCH AS BANANAS AND ORANGES WHERE THE SKIN WILL NOT BE CONSUMED DO NOT REQUIRE THIS TREATMENT.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALL MOUNTED FAN IN DISHMACHINE AREA IS HEAVILY SOILED WITH DUST.CLEAN.
Location: Dish machine area
|
09/26/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. HOT HOLDING CABINET IN SERVICE COUNTER AREA NOT HOLDING HOT FOODS AT PROPER TEMPERATURE. RICE MEASURED 125 DEGREES F AND REFRIED BEANS MEASURED 130 DEGREES F. THERMOMETER INSIDE READ 100 DEGREES F. AIR TEMPERATURE INSIDE MEASURED 128 DEGREES F.ENSURE ALL POTENTAILLY HAZAROUDS FOODS BEING HELD HOT ARE KEPT AT 135 DEGREES F OR ABOVE.
Location: Service counter
Equipment: Warming drawers
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. MADE TO ORDER PIZZA TOPPINGS NOT BEING HELD AT PROPER TEMPERATURE DUE TO IMPROPER ICE WATER BATH SET UP. PEPPERONI MEASURED 55 DEGREES F, SAUSAGE MEASURED 45 DEGREES F, AND CHICKEN MEASURED 54 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.ICE WATER BATH SHOULD BE EQUAL PARTS ICE AND WATER AND COMPLETELY SURROUND CONTAINERS OF FOOD FOR ADEQUATE COOLING.
Location: Service counter
Equipment: Cold top
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINKS IN SERVICE COUNTER AREAS WERE SOILED WITH FOOD DEBRIS.KEEP CLEAN AND SANITARY.
Location: Service counter
Equipment: Hand sink
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. PROVIDE NEW THERMOMETER FOR HOT HOLDING CABINET. CURRENT THERMOMETER MEASURED 100 DEGREES F WHEN AIR TEMPERATURE WAS OVER 120 DEGREES F.
- 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: 1. MOP STORED IN WATER INSIDE MOP BUCKET WHEN NOT IN USE.STORE HANGING ON MOP RACK OR IN A WAY THAT FACILITATES DRYING.
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: 1. SEVERAL DEAD BUGS ON THE FLOOR UNDERNEATH SHELVING IN DRY STORAGE AREA.REMOVE. CLEAN AND SANITIZE FLOOR.
Location: Dry storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. SEVERAL BOXES OF SINGLE SERVICE ITEMS STORED ON FLOOR IN DRY STORAGE ROOM.STORE AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. THREE ICE WANDS STORED DIRECLTY ON THE FLOOR IN WALK IN FREEZER.STORE ATLEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Walk-in freezer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. STORE ALL TOWELS IN SANITIZER BUCKET.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1. WASH TEMPERATURE GAUGE ON DISHMACHINE READ 120 DEGREES F WASH TEMPERATURE.DATA PLATE SAYS WASH TEMPERATURE SHOULD BE 160 DEGREES F. REPAIR ACCORDINGLY.
Location: Dish machine area
Equipment: Dishmachine
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. APPLES IN OPEN AIR REACH IN COOLER ON SALES FLOOR NOT PROTECTED FROM CONTAMINATION.APPLES MUST BE PROTECTED FROM CONTAMINATION BY PROVIDING A SNEEZE GUARD, COVERED CONTAINER, OR WRAPPING IN PLASTIC WRAP AFTER WASHING.FRUITS SUCH AS BANANAS AND ORANGES WHERE THE SKIN WILL NOT BE CONSUMED DO NOT REQUIRE THIS TREATMENT.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WALL MOUNTED FAN IN DISHMACHINE AREA IS HEAVILY SOILED WITH DUST.CLEAN.
Location: Dish machine area
|
09/18/2013 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN PREP/COOK AREA NEAR ICE MACHINE.2. ONE LIGHT OUT IN HOOD IN COOK LINE IN THE KITCHEN.PLEASE REPLACE.
Location: Cook line
|
05/14/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Calzones on pizza line at 112 deg. F. Please hold all hot items at 135 deg. F. or above.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cut tomatoes on grill line at 45 deg. F2. Sliced chicken on deli line at 51 deg. F.3. Chicken salad on deli line at 49 deg. F.4. Tuna salad on deli line at 50 deg. F.5. Cubed chicken and ham on salad line at 44 deg. F.6. Diced eggs on salad bar line at 44 deg. F.Please hold all cold items at 41 deg F. or lower.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle under coffee pot. Label all products as to content.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slicer that has been cleaned for the day still has food debris on it. Ensure slicer is cleaned better.
Location: Kitchen
Equipment: Slicer
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lighting in mop room is very dim. Please replace bulbs. Repair lights above ice machine by hand sink.
Location: -
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor wall junction by hand sink in front of grill line area soiled. Please improve routine cleaning and santizing of this area.
- Data plate (corrected)
No data plate provided.
Correction: Provide data plate.
Comments: 12-7-12 EcoLab man has ordered the data plate and it should be in soon.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair the stopper in the 3 bay sink to hold water in the bays.2. Water filters on ice machine need to be changed according to manufacturers directions usually every 6 months. One is not dated; one has date of 9/11/11. Change water filters.3. Final rinse gauge on dish machine not working. Please repair and/or replace.12-7-12 New water filters are coming in on 12-14-12 and in the process of getting a new rinse gauge for the dish machine.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair the stopper in the 3 bay sink to hold water in the bays.2. Water filters on ice machine need to be changed according to manufacturers directions usually every 6 months. One is not dated; one has date of 9/11/11. Change water filters.3. Final rinse gauge on dish machine not working. Please repair and/or replace.12-7-12 New water filters are coming in on 12-14-12 and in the process of getting a new rinse gauge for the dish machine.
Location: Kitchen
Equipment: Ice machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair the stopper in the 3 bay sink to hold water in the bays.2. Water filters on ice machine need to be changed according to manufacturers directions usually every 6 months. One is not dated; one has date of 9/11/11. Change water filters.3. Final rinse gauge on dish machine not working. Please repair and/or replace.12-7-12 New water filters are coming in on 12-14-12 and in the process of getting a new rinse gauge for the dish machine.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Reseal hand sink to wall at front grill line.
Location: Cook line
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: Pop nozzles on soda fountain in self-serve cafeteria area soiled. Please improve routeine cleaning and sanitizing of pop nozzles.
Location: Sales floor
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap/interceptor needs to be pumped every 3 to 6 months. Provide documentation that this has been completed.
Location: Kitchen
Equipment: -
- 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: Ice scoop stored behind the water filters on wall. Ensure scoop is stored in a clean area.
|
12/07/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Calzones on pizza line at 112 deg. F. Please hold all hot items at 135 deg. F. or above.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cut tomatoes on grill line at 45 deg. F2. Sliced chicken on deli line at 51 deg. F.3. Chicken salad on deli line at 49 deg. F.4. Tuna salad on deli line at 50 deg. F.5. Cubed chicken and ham on salad line at 44 deg. F.6. Diced eggs on salad bar line at 44 deg. F.Please hold all cold items at 41 deg F. or lower.
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle under coffee pot. Label all products as to content.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slicer that has been cleaned for the day still has food debris on it. Ensure slicer is cleaned better.
Location: Kitchen
Equipment: Slicer
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lighting in mop room is very dim. Please replace bulbs. Repair lights above ice machine by hand sink.
Location: -
- 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: Floor wall junction by hand sink in front of grill line area soiled. Please improve routine cleaning and santizing of this area.
- Data plate
No data plate provided.
Correction: Provide data plate.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair the stopper in the 3 bay sink to hold water in the bays.2. Water filters on ice machine need to be changed according to manufacturers directions usually every 6 months. One is not dated; one has date of 9/11/11. Change water filters.3. Final rinse gauge on dish machine not working. Please repair and/or replace.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair the stopper in the 3 bay sink to hold water in the bays.2. Water filters on ice machine need to be changed according to manufacturers directions usually every 6 months. One is not dated; one has date of 9/11/11. Change water filters.3. Final rinse gauge on dish machine not working. Please repair and/or replace.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair the stopper in the 3 bay sink to hold water in the bays.2. Water filters on ice machine need to be changed according to manufacturers directions usually every 6 months. One is not dated; one has date of 9/11/11. Change water filters.3. Final rinse gauge on dish machine not working. Please repair and/or replace.
Location: Dish machine area
Equipment: Dishmachine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Reseal hand sink to wall at front grill line.
Location: Cook line
Equipment: Hand sink
- 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: Pop nozzles on soda fountain in self-serve cafeteria area soiled. Please improve routeine cleaning and sanitizing of pop nozzles.
Location: Sales floor
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap/interceptor needs to be pumped every 3 to 6 months. Provide documentation that this has been completed.
Location: Kitchen
Equipment: -
- 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: Ice scoop stored behind the water filters on wall. Ensure scoop is stored in a clean area.
|
11/30/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza toppings in customer area prep area held at 49 deg. F Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER IS GOING TO REMOVE METAL PLATE THAT SEPERATES FOOD FROM ICE TO AID IN COOLING 2. Wraps held at 49 deg. F. Hold at 41 deg. F. or below. 3. Chicken held at 50 Deg. in sandwich area. Hold at 41 deg. F or below. 4. Hobart reach in cooler at 44 deg. F. Repair unit so as to hold food at 41 deg. F or below.
Location: Kitchen (front)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza toppings in customer area prep area held at 49 deg. F Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER IS GOING TO REMOVE METAL PLATE THAT SEPERATES FOOD FROM ICE TO AID IN COOLING 2. Wraps held at 49 deg. F. Hold at 41 deg. F. or below. 3. Chicken held at 50 Deg. in sandwich area. Hold at 41 deg. F or below. 4. Hobart reach in cooler at 44 deg. F. Repair unit so as to hold food at 41 deg. 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: 1. Pizza toppings in customer area prep area held at 49 deg. F Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER IS GOING TO REMOVE METAL PLATE THAT SEPERATES FOOD FROM ICE TO AID IN COOLING 2. Wraps held at 49 deg. F. Hold at 41 deg. F. or below. 3. Chicken held at 50 Deg. in sandwich area. Hold at 41 deg. F or below. 4. Hobart reach in cooler at 44 deg. F. Repair unit so as to hold food at 41 deg. 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: 1. Pizza toppings in customer area prep area held at 49 deg. F Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER IS GOING TO REMOVE METAL PLATE THAT SEPERATES FOOD FROM ICE TO AID IN COOLING 2. Wraps held at 49 deg. F. Hold at 41 deg. F. or below. 3. Chicken held at 50 Deg. in sandwich area. Hold at 41 deg. F or below. 4. Hobart reach in cooler at 44 deg. F. Repair unit so as to hold food at 41 deg. F or below.
|
05/30/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza toppings in customer area prep area held at 49 deg. F Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER IS GOING TO REMOVE METAL PLATE THAT SEPERATES FOOD FROM ICE TO AID IN COOLING 2. Wraps held at 49 deg. F. Hold at 41 deg. F. or below. 3. Chicken held at 50 Deg. in sandwich area. Hold at 41 deg. F or below. 4. Hobart reach in cooler at 44 deg. F. Repair unit so as to hold food at 41 deg. F or below.
Location: Kitchen (front)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza toppings in customer area prep area held at 49 deg. F Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER IS GOING TO REMOVE METAL PLATE THAT SEPERATES FOOD FROM ICE TO AID IN COOLING 2. Wraps held at 49 deg. F. Hold at 41 deg. F. or below. 3. Chicken held at 50 Deg. in sandwich area. Hold at 41 deg. F or below. 4. Hobart reach in cooler at 44 deg. F. Repair unit so as to hold food at 41 deg. F or below.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza toppings in customer area prep area held at 49 deg. F Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER IS GOING TO REMOVE METAL PLATE THAT SEPERATES FOOD FROM ICE TO AID IN COOLING 2. Wraps held at 49 deg. F. Hold at 41 deg. F. or below. 3. Chicken held at 50 Deg. in sandwich area. Hold at 41 deg. F or below. 4. Hobart reach in cooler at 44 deg. F. Repair unit so as to hold food at 41 deg. F or below.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pizza toppings in customer area prep area held at 49 deg. F Hold all cold foods at 41 deg. F. or below. NOTE > MANAGER IS GOING TO REMOVE METAL PLATE THAT SEPERATES FOOD FROM ICE TO AID IN COOLING 2. Wraps held at 49 deg. F. Hold at 41 deg. F. or below. 3. Chicken held at 50 Deg. in sandwich area. Hold at 41 deg. F or below. 4. Hobart reach in cooler at 44 deg. F. Repair unit so as to hold food at 41 deg. F or below.
|
05/23/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw hamburger held at 43 deg. F. ham held at 50 deg. F. on ice in grill area for customers. Hold all cold foods at 41 deg. F. or below. 2. Egg salad sandwiches held at 50 deg. F. in custormer serving area. Hold all cold foods at 41 deg. F. or below. NOTE > SPOKE TO MANAGER AT TIME OF INSPECTION ABOUT USING TIME -v- TEMPERATURE TO CONTROL PRODUCT. SANDWICHES ARE MADE DAILY AND DISCARDED AFTER LUNCH. WHEN USING TIME TO CONTROL POTENTILLYY HAZARDOUS FOODS, YOU MUST RECORD WHAT TIME THE SANDWICHES WERE MADE AND MARK FOR A DISCARD TIME 4 HR. AFTER SANDWICHES ARE SET OUT. YOU MUST DISCARD AFTER 4 HR. YOU MAY NOT LET SANDWICHES SET OUT FOR TWO HOURS PUT UP THEN SET OUT FOR 2 MORE HOURS. ONCE YOU USE TIME TO CONTROL PRODUCT YOU MUST DISCARD WHEN DONE SERVING OR WHEN YOU HAVE REACHED 4 HOUR TIME FRAME.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw hamburger held at 43 deg. F. ham held at 50 deg. F. on ice in grill area for customers. Hold all cold foods at 41 deg. F. or below. 2. Egg salad sandwiches held at 50 deg. F. in custormer serving area. Hold all cold foods at 41 deg. F. or below. NOTE > SPOKE TO MANAGER AT TIME OF INSPECTION ABOUT USING TIME -v- TEMPERATURE TO CONTROL PRODUCT. SANDWICHES ARE MADE DAILY AND DISCARDED AFTER LUNCH. WHEN USING TIME TO CONTROL POTENTILLYY HAZARDOUS FOODS, YOU MUST RECORD WHAT TIME THE SANDWICHES WERE MADE AND MARK FOR A DISCARD TIME 4 HR. AFTER SANDWICHES ARE SET OUT. YOU MUST DISCARD AFTER 4 HR. YOU MAY NOT LET SANDWICHES SET OUT FOR TWO HOURS PUT UP THEN SET OUT FOR 2 MORE HOURS. ONCE YOU USE TIME TO CONTROL PRODUCT YOU MUST DISCARD WHEN DONE SERVING OR WHEN YOU HAVE REACHED 4 HOUR TIME FRAME.
- 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 hamburger stored above ready to eat food items inside of 2 door reach in cooler / freezer combo in grill area. Store raw meats below all ready to eat food items.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. No sneeze guard at cookie dispay by cash regestier in customer area. Provide. 1/31/12 -- SNEEZE GUARD IS ON ORDER -- COOKIES ARE NOT ON DISPLAY AT THIS TIME.
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01/31/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw hamburger held at 43 deg. F. ham held at 50 deg. F. on ice in grill area for customers. Hold all cold foods at 41 deg. F. or below. 2. Egg salad sandwiches held at 50 deg. F. in custormer serving area. Hold all cold foods at 41 deg. F. or below. NOTE > SPOKE TO MANAGER AT TIME OF INSPECTION ABOUT USING TIME -v- TEMPERATURE TO CONTROL PRODUCT. SANDWICHES ARE MADE DAILY AND DISCARDED AFTER LUNCH. WHEN USING TIME TO CONTROL POTENTILLYY HAZARDOUS FOODS, YOU MUST RECORD WHAT TIME THE SANDWICHES WERE MADE AND MARK FOR A DISCARD TIME 4 HR. AFTER SANDWICHES ARE SET OUT. YOU MUST DISCARD AFTER 4 HR. YOU MAY NOT LET SANDWICHES SET OUT FOR TWO HOURS PUT UP THEN SET OUT FOR 2 MORE HOURS. ONCE YOU USE TIME TO CONTROL PRODUCT YOU MUST DISCARD WHEN DONE SERVING OR WHEN YOU HAVE REACHED 4 HOUR TIME FRAME.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Raw hamburger held at 43 deg. F. ham held at 50 deg. F. on ice in grill area for customers. Hold all cold foods at 41 deg. F. or below. 2. Egg salad sandwiches held at 50 deg. F. in custormer serving area. Hold all cold foods at 41 deg. F. or below. NOTE > SPOKE TO MANAGER AT TIME OF INSPECTION ABOUT USING TIME -v- TEMPERATURE TO CONTROL PRODUCT. SANDWICHES ARE MADE DAILY AND DISCARDED AFTER LUNCH. WHEN USING TIME TO CONTROL POTENTILLYY HAZARDOUS FOODS, YOU MUST RECORD WHAT TIME THE SANDWICHES WERE MADE AND MARK FOR A DISCARD TIME 4 HR. AFTER SANDWICHES ARE SET OUT. YOU MUST DISCARD AFTER 4 HR. YOU MAY NOT LET SANDWICHES SET OUT FOR TWO HOURS PUT UP THEN SET OUT FOR 2 MORE HOURS. ONCE YOU USE TIME TO CONTROL PRODUCT YOU MUST DISCARD WHEN DONE SERVING OR WHEN YOU HAVE REACHED 4 HOUR TIME FRAME.
- Cross-contamination
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 hamburger stored above ready to eat food items inside of 2 door reach in cooler / freezer combo in grill area. Store raw meats below all ready to eat food items.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. No sneeze guard at cookie dispay by cash regestier in customer area. Provide.
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01/24/2012 | Routine |
Restaurant representatives - add corrected or new information about ARAMARK DOW AGROSCIENCES, 9330 ZIONSVILLE RD, Indianapolis, IN »