- 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
- 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: Mixer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: WORK ORDER #9859054PROVIDE COLD WATER AT SALAD BAR STATION HANDSINK.
Location: Sales floor
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: WORK ORDER #9859054PROVIDE COLD WATER AT SALAD BAR STATION HANDSINK.
Location: Service counter
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM AT DELI AND GRILL STATIONS; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM CEILING VENTS/TILES.
Location: Dish machine area
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM CEILING VENTS/TILES.
Location: Kitchen
|
06/17/2014 | Recheck |
- 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
- 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: Mixer
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: WORK ORDER #9859054PROVIDE COLD WATER AT SALAD BAR STATION HANDSINK.
Location: Sales floor
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: WORK ORDER #9859054PROVIDE COLD WATER AT SALAD BAR STATION HANDSINK.
Location: Service counter
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM AT DELI AND GRILL STATIONS; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM CEILING VENTS/TILES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM CEILING VENTS/TILES.
Location: Dish machine area
|
05/28/2014 | Recheck |
- 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
- 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: Mixer
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER AT SALAD BAR STATION HANDSINK.
Location: Sales floor
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER AT SALAD BAR STATION HANDSINK.
Location: Service counter
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM AT DELI AND GRILL STATIONS; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM CEILING VENTS/TILES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE ROOM CEILING VENTS/TILES.
Location: Dish machine area
|
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: CREAM CHEESE AND BUTTER STORED AT ROOM TEMPERATURE AT SALAD BAR LOCATION; STORED ON ICE BATH OR IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW,
Location: 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: GRILL STATION.
Location: Service counter
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: ENSURE THAT NO FOOD/DRINK DUMPING IS OCCURING AT FOOD STATION HANDSINKS.
Location: Service counter
Equipment: Hand sink
- Equipment drainage (corrected)
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 FREEZING CONDENSATION LEAKS AND HEAVY ICE BUILD-UP AT WALK-IN-FREEZER.REMOVE ANY FOOD AWAY FROM LEAKS TO AVOID CROSS-CONTAMINATION AND ICE BUILD-UP ON PACKAGING.
Location: Kitchen
Equipment: Walk in freezer
- 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 REACH-IN BEVERAGE STORAGE COOLERS (INTERIOR VENTS).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR LOCATION COUNTER-TOP SURFACES WHERE NEEDED AROUND, UNDER AND BEHIND EQUIPMENT/BEVERAGE MACHINES.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN BEVERAGE STORAGE COOLERS (INTERIOR VENTS).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR LOCATION COUNTER-TOP SURFACES WHERE NEEDED AROUND, UNDER AND BEHIND EQUIPMENT/BEVERAGE MACHINES.
Location: Sales floor
|
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: CREAM CHEESE AND BUTTER STORED AT ROOM TEMPERATURE AT SALAD BAR LOCATION; STORED ON ICE BATH OR IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW,
Location: 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.
Comments: GRILL STATION.
Location: Service counter
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: ENSURE THAT NO FOOD/DRINK DUMPING IS OCCURING AT FOOD STATION HANDSINKS.
Location: Service counter
Equipment: Hand sink
- 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 FREEZING CONDENSATION LEAKS AND HEAVY ICE BUILD-UP AT WALK-IN-FREEZER.REMOVE ANY FOOD AWAY FROM LEAKS TO AVOID CROSS-CONTAMINATION AND ICE BUILD-UP ON PACKAGING.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN BEVERAGE STORAGE COOLERS (INTERIOR VENTS).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR LOCATION COUNTER-TOP SURFACES WHERE NEEDED AROUND, UNDER AND BEHIND EQUIPMENT/BEVERAGE MACHINES.
Location: Sales floor
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN BEVERAGE STORAGE COOLERS (INTERIOR VENTS).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR LOCATION COUNTER-TOP SURFACES WHERE NEEDED AROUND, UNDER AND BEHIND EQUIPMENT/BEVERAGE MACHINES.
Location: Sales floor
|
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: SALAD BAR:IMPROPER ICE BATH SET-UP AT SALAD BAR. SUBMERG SALAD DRESSINGS PROPERLY IN ICE BATHS SO THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED PROPERLY AT 41 F OR BELOW.
Location: Sales floor
Equipment: Buffet
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: STIR FRY STATION:EMPLOYEE DRINK.
Location: Sales floor
Equipment: Buffet
- 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: GUEST STATION:EMPLOYEE DRINK STORED ON FOOD PREP TABLE--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: GUEST STATION:EMPLOYEE DRINK STORED ON FOOD PREP TABLE--DISCONTINUE THIS BEHAVIOR.
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: STIR FRY STATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF STIR FRY STATION HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
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: STIR FRY STATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF STIR FRY STATION HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Buffet
- 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: *MANAGEMENT STATED THAT JCI WAS CONDUCTING REPAIRS DURING TIME OF INSPECTION THAT HAS INTERFERRED WITH PROPER HOT WATER PRODUCTION.SALAD BAR:HANDSINK AT 71 F--REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.DELI STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.GRILL STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.COFFEE STATION: HOT WATER AT HANDSINK AT 73 F (BELOW 100 F). REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.KITCHEN DISHMACHINE LOCATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.
Location: Sales floor
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: *MANAGEMENT STATED THAT JCI WAS CONDUCTING REPAIRS DURING TIME OF INSPECTION THAT HAS INTERFERRED WITH PROPER HOT WATER PRODUCTION.SALAD BAR:HANDSINK AT 71 F--REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.DELI STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.GRILL STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.COFFEE STATION: HOT WATER AT HANDSINK AT 73 F (BELOW 100 F). REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.KITCHEN DISHMACHINE LOCATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.
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: *MANAGEMENT STATED THAT JCI WAS CONDUCTING REPAIRS DURING TIME OF INSPECTION THAT HAS INTERFERRED WITH PROPER HOT WATER PRODUCTION.SALAD BAR:HANDSINK AT 71 F--REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.DELI STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.GRILL STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.COFFEE STATION: HOT WATER AT HANDSINK AT 73 F (BELOW 100 F). REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.KITCHEN DISHMACHINE LOCATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.
Location: Dish machine area
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR FAUCET HEAD LEAKS AT KITCHEN DISH AREA 3-BAY SINK WHEN WATER IS TURNED ON.
Location: Dish machine area
Equipment: 3-bay
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: SALAD BAR:PROVID PROPER SNEEZE GUARD AND/OR COVERING FOR EXPOSED SALAD TOPPINGS.
Location: Sales floor
Equipment: Buffet
- 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: GUEST STATION:UTENSIL STORED IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR. STORE IN OR ON CLEAN SANITARY DRY SURFACE, IN FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINED AT 135 F.
Location: Sales floor
Equipment: Buffet
|
05/06/2013 | 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: SALAD BAR:IMPROPER ICE BATH SET-UP AT SALAD BAR. SUBMERG SALAD DRESSINGS PROPERLY IN ICE BATHS SO THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED PROPERLY AT 41 F OR BELOW.
Location: Sales floor
Equipment: Buffet
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: STIR FRY STATION:EMPLOYEE DRINK.
Location: Sales floor
Equipment: Buffet
- 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: GUEST STATION:EMPLOYEE DRINK STORED ON FOOD PREP TABLE--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: GUEST STATION:EMPLOYEE DRINK STORED ON FOOD PREP TABLE--DISCONTINUE THIS BEHAVIOR.
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: STIR FRY STATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF STIR FRY STATION HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
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: STIR FRY STATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF STIR FRY STATION HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Buffet
- 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: *MANAGEMENT STATED THAT JCI WAS CONDUCTING REPAIRS DURING TIME OF INSPECTION THAT HAS INTERFERRED WITH PROPER HOT WATER PRODUCTION.SALAD BAR:HANDSINK AT 71 F--REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.DELI STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.GRILL STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.COFFEE STATION: HOT WATER AT HANDSINK AT 73 F (BELOW 100 F). REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.KITCHEN DISHMACHINE LOCATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.
Location: Sales floor
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: *MANAGEMENT STATED THAT JCI WAS CONDUCTING REPAIRS DURING TIME OF INSPECTION THAT HAS INTERFERRED WITH PROPER HOT WATER PRODUCTION.SALAD BAR:HANDSINK AT 71 F--REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.DELI STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.GRILL STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.COFFEE STATION: HOT WATER AT HANDSINK AT 73 F (BELOW 100 F). REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.KITCHEN DISHMACHINE LOCATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.
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: *MANAGEMENT STATED THAT JCI WAS CONDUCTING REPAIRS DURING TIME OF INSPECTION THAT HAS INTERFERRED WITH PROPER HOT WATER PRODUCTION.SALAD BAR:HANDSINK AT 71 F--REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.DELI STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.GRILL STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.COFFEE STATION: HOT WATER AT HANDSINK AT 73 F (BELOW 100 F). REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.KITCHEN DISHMACHINE LOCATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.
Location: Dish machine area
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR FAUCET HEAD LEAKS AT KITCHEN DISH AREA 3-BAY SINK WHEN WATER IS TURNED ON.
Location: Dish machine area
Equipment: 3-bay
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: SALAD BAR:PROVID PROPER SNEEZE GUARD AND/OR COVERING FOR EXPOSED SALAD TOPPINGS.
Location: Sales floor
Equipment: Buffet
- 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: GUEST STATION:UTENSIL STORED IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR. STORE IN OR ON CLEAN SANITARY DRY SURFACE, IN FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINED AT 135 F.
Location: Sales floor
Equipment: Buffet
|
04/12/2013 | 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: SALAD BAR:IMPROPER ICE BATH SET-UP AT SALAD BAR. SUBMERG SALAD DRESSINGS PROPERLY IN ICE BATHS SO THAT ALL OF FOOD PRODUCT IS BEING MAINTAINED PROPERLY AT 41 F OR BELOW.
Location: Sales floor
Equipment: Buffet
- 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: GUEST STATION:EMPLOYEE DRINK STORED ON FOOD PREP TABLE--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: GUEST STATION:EMPLOYEE DRINK STORED ON FOOD PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Buffet
- 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: *MANAGEMENT STATED THAT JCI WAS CONDUCTING REPAIRS DURING TIME OF INSPECTION THAT HAS INTERFERRED WITH PROPER HOT WATER PRODUCTION.SALAD BAR:HANDSINK AT 71 F--REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.DELI STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.GRILL STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.COFFEE STATION: HOT WATER AT HANDSINK AT 73 F (BELOW 100 F). REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.KITCHEN DISHMACHINE LOCATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.
Location: Sales floor
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: *MANAGEMENT STATED THAT JCI WAS CONDUCTING REPAIRS DURING TIME OF INSPECTION THAT HAS INTERFERRED WITH PROPER HOT WATER PRODUCTION.SALAD BAR:HANDSINK AT 71 F--REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.DELI STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.GRILL STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.COFFEE STATION: HOT WATER AT HANDSINK AT 73 F (BELOW 100 F). REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.KITCHEN DISHMACHINE LOCATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.
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: *MANAGEMENT STATED THAT JCI WAS CONDUCTING REPAIRS DURING TIME OF INSPECTION THAT HAS INTERFERRED WITH PROPER HOT WATER PRODUCTION.SALAD BAR:HANDSINK AT 71 F--REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.DELI STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.GRILL STATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.COFFEE STATION: HOT WATER AT HANDSINK AT 73 F (BELOW 100 F). REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.KITCHEN DISHMACHINE LOCATION:HOT WATER AT HANDSINK BELOW 100 F. REPAIR TO ENSURE BOTH HOT AND COLD RUNNING WATER. HOT WATER MUST BE MAINTAINED AT 100 F - 120 F.
Location: Dish machine area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR FAUCET HEAD LEAKS AT KITCHEN DISH AREA 3-BAY SINK WHEN WATER IS TURNED ON.
Location: Dish machine area
Equipment: 3-bay
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: SALAD BAR:PROVID PROPER SNEEZE GUARD AND/OR COVERING FOR EXPOSED SALAD TOPPINGS.
Location: Sales floor
Equipment: Buffet
- 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: GUEST STATION:UTENSIL STORED IN CONTAINER OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR. STORE IN OR ON CLEAN SANITARY DRY SURFACE, IN FREE-FLOWING DIP WELL OR IN HOT WATER MAINTAINED AT 135 F.
Location: Sales floor
Equipment: Buffet
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04/03/2013 | Routine |
- 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: REPLACE THERMOMETER IN "GRILL" COOLER AND PIZZA COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN KICK PLATE INSIDE ICE MACHINE. 2. CLEAN EXTERIOR OF WALK IN FREEZER DOOR (ON WALK IN COOLER SIDE).
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN KICK PLATE INSIDE ICE MACHINE. 2. CLEAN EXTERIOR OF WALK IN FREEZER DOOR (ON WALK IN COOLER SIDE).
Location: Walk-in cooler
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06/07/2012 | Routine |
| No violation noted during this evaluation. | 01/10/2012 | Routine |
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