- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
|
10/06/2014 | Pre-Licensing |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. Dish machine not sanitizing at final rinse. Final rinse at 155 deg. Repair machine so as to provide at least 160 deg. F. at final rinse.
Location: Dish machine area
Equipment: Dishmachine
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Car tire in dry stock room aea. Remove.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: IN PROGRESS:1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard misisng on one light in large dry stock area. Provide.
Location: Dry storage
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Drain board on wash side of three bay sink in kitchen area soiled. Clean.
Location: Kitchen
Equipment: 3-bay
|
08/14/2014 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. Dish machine not sanitizing at final rinse. Final rinse at 155 deg. Repair machine so as to provide at least 160 deg. F. at final rinse.
Location: Dish machine area
Equipment: Dishmachine
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Car tire in dry stock room aea. Remove.
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard misisng on one light in large dry stock area. Provide.
Location: Dry storage
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Drain board on wash side of three bay sink in kitchen area soiled. Clean.
Location: Kitchen
Equipment: 3-bay
|
08/08/2014 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Dry storage
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dry storage
Equipment: Hand sink
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING WATCH AT KITCHEN WHILE PREPPING FOOD--REMOVE.
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND DISH MACHINE ROOM FLOORS.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND DISH MACHINE ROOM FLOORS.
Location: Dish machine area
- 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 KITCHEN AND DRY STORAGE SHELVING; INCLUDING SHELVING AT INTERIOR OF KITCHEN CABINETS.2) CLEAN AND ORGANIZE DISH MACHINE ROOM.
Location: Kitchen
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 KITCHEN AND DRY STORAGE SHELVING; INCLUDING SHELVING AT INTERIOR OF KITCHEN CABINETS.2) CLEAN AND ORGANIZE DISH MACHINE ROOM.
Location: Dumpster area
- 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 KITCHEN AND DRY STORAGE SHELVING; INCLUDING SHELVING AT INTERIOR OF KITCHEN CABINETS.2) CLEAN AND ORGANIZE DISH MACHINE ROOM.
Location: Dish machine area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM CEILING WHERE MISSING.
Location: Dry storage
|
03/07/2014 | 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: TOMATOES AND CUCUMBERS AT 50 F.***CORRECTIVE ACTION*** ICE BATH
Location: Service counter
Equipment: Cold top
- 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: REPAIR TO ENSURE THAT FINAL SANITIZING HOT WATER RINSE TEMPERATURE IS BEING REACH ACCORDING TO DATA PLATE.***ESTABLISHMENT WILL BE USING 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE REPAIRS ARE COMPLETED.
Location: Dish machine area
Equipment: Dishmachine
- 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: EMPLOYEE DRINKS STORED AT KITCHEN PREP TABLES AND ROLLING CARTS--DISCONTINUE THIS BEHAVIOR.OPEN EMPLOYEE DRINK (PEPSI CAN).
Location: Kitchen
Equipment: Rolling cart
- 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: EMPLOYEE DRINKS STORED AT KITCHEN PREP TABLES AND ROLLING CARTS--DISCONTINUE THIS BEHAVIOR.OPEN EMPLOYEE DRINK (PEPSI CAN).
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM EMPLOYEE COOLER AND BEVERAGE STORAGE REACH-IN-COOLERS.
Location: Dining room
Equipment: Reach in cooler
- 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: Can opener
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Service counter
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.
Location: Dry storage
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen
- 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: CONTINUE TO WORK ON: IMPROVEMENTS NEEDED!IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Service counter
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR.***ESTABLISHMENT WILL BE USING 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE REPAIRS ARE COMPLETED.
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: REPAIR KITCHEN ICE MACHINE DOOR GASKET.
Location: Kitchen
Equipment: Ice machine
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF FRUIT STORED ON FLOOR AT KITCHEN.
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 KITCHEN INTERIOR CABINETS AND STORAGE SHELVING SURFACES.
Location: Kitchen
Equipment: Metal shelving
- 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.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
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: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: PART IS ON ORDER.REPAIR DISHMACHINE LEAKS.
Location: Dish machine area
Equipment: Dishmachine
|
09/05/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TOMATOES AND CUCUMBERS AT 50 F.***CORRECTIVE ACTION*** ICE BATH
Location: Service counter
Equipment: Cold top
- 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: REPAIR TO ENSURE THAT FINAL SANITIZING HOT WATER RINSE TEMPERATURE IS BEING REACH ACCORDING TO DATA PLATE.***ESTABLISHMENT WILL BE USING 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE REPAIRS ARE COMPLETED.
Location: Dish machine area
Equipment: Dishmachine
- 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: EMPLOYEE DRINKS STORED AT KITCHEN PREP TABLES AND AT REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: EMPLOYEE DRINKS STORED AT KITCHEN PREP TABLES AND AT REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM EMPLOYEE COOLER AND BEVERAGE STORAGE REACH-IN-COOLERS.
Location: Dining room
Equipment: Reach in cooler
- 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.
Location: Kitchen
Equipment: Can opener
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Service counter
Equipment: Hand sink
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE LINE; MAINTAIN AT ALL TIMES DURING OPERATION HOURS.
Location: Service counter
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Service counter
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: REPAIR.***ESTABLISHMENT WILL BE USING 3-BAY SINK WASH/RINSE/SANITIZE METHOD UNTIL DISHMACHINE REPAIRS ARE COMPLETED.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN ICE MACHINE DOOR GASKET.
Location: Kitchen
Equipment: Ice machine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF FRUIT STORED ON FLOOR AT KITCHEN.
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 KITCHEN INTERIOR CABINETS AND STORAGE SHELVING SURFACES.
Location: Kitchen
Equipment: Metal shelving
- 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.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR DISHMACHINE LEAKS.
Location: Dish machine area
Equipment: Dishmachine
|
08/29/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: NOT HOLDING COLD-HOLDING FOODS WITH PROPER ICE BATH METHOD; REPAIR COLD-TOP UNIT OR CONDUCT PROPER ICE BATH TO ENSURE THAT FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH SO THAT ALL OF FOOD PRODUCT IS BEING COOLED AND MAINTAINED AT 41 F OR BELOW.
Location: Service counter
Equipment: Cold top
- 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: NOT HOLDING COLD-HOLDING FOODS WITH PROPER ICE BATH METHOD; REPAIR COLD-TOP UNIT OR CONDUCT PROPER ICE BATH TO ENSURE THAT FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH SO THAT ALL OF FOOD PRODUCT IS BEING COOLED AND MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.
Location: Dining room
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER PREPARING FOOD WITH BRACELET ON ARM/WRIST--REMOVE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: KEEP ALL UTENSILS (EX. PAPER GOOD PRODUCTS) STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS--MUST IMPROVE!
Location: Back room
- 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: KEEP ALL UTENSILS (EX. PAPER GOOD PRODUCTS) STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS--MUST IMPROVE!
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Chemical room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR AND RESEAL DAMAGED INSULATION THAT IS ATTACHED TO WALK-IN-COOLER FANGUARD UNIT.RESURFACE OR REPLACE RUSTED SHELVING AT KITCHEN PASS THRU REFRIGERATION AND HOT-HOLDING WARMER UNITS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR AND RESEAL DAMAGED INSULATION THAT IS ATTACHED TO WALK-IN-COOLER FANGUARD UNIT.RESURFACE OR REPLACE RUSTED SHELVING AT KITCHEN PASS THRU REFRIGERATION AND HOT-HOLDING WARMER UNITS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR AND RESEAL DAMAGED INSULATION THAT IS ATTACHED TO WALK-IN-COOLER FANGUARD UNIT.RESURFACE OR REPLACE RUSTED SHELVING AT KITCHEN PASS THRU REFRIGERATION AND HOT-HOLDING WARMER UNITS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS--MUST IMPROVE!
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS--MUST IMPROVE!
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS--MUST IMPROVE!
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS--MUST IMPROVE!
Location: 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 KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Kitchen
Equipment: Metal shelving
- 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 KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Prep area
Equipment: Prep table
- 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 KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Service counter
Equipment: Metal shelving
- 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 KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Kitchen
Equipment: Rolling cart
- 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 KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Chemical room
Equipment: Mop sink
|
01/23/2013 | Recheck |
- 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: NOT HOLDING COLD-HOLDING FOODS WITH PROPER ICE BATH METHOD; REPAIR COLD-TOP UNIT OR CONDUCT PROPER ICE BATH TO ENSURE THAT FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH SO THAT ALL OF FOOD PRODUCT IS BEING COOLED AND MAINTAINED AT 41 F OR BELOW.
Location: Service counter
Equipment: Cold top
- 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: NOT HOLDING COLD-HOLDING FOODS WITH PROPER ICE BATH METHOD; REPAIR COLD-TOP UNIT OR CONDUCT PROPER ICE BATH TO ENSURE THAT FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH SO THAT ALL OF FOOD PRODUCT IS BEING COOLED AND MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.
Location: Dining room
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER PREPARING FOOD WITH BRACELET ON ARM/WRIST--REMOVE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: KEEP ALL UTENSILS (EX. PAPER GOOD PRODUCTS) STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS--MUST IMPROVE!
Location: Back room
- 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: KEEP ALL UTENSILS (EX. PAPER GOOD PRODUCTS) STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS--MUST IMPROVE!
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Chemical room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER FLOORS, WALLS AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR AND RESEAL DAMAGED INSULATION THAT IS ATTACHED TO WALK-IN-COOLER FANGUARD UNIT.RESURFACE OR REPLACE RUSTED SHELVING AT KITCHEN PASS THRU REFRIGERATION AND HOT-HOLDING WARMER UNITS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR AND RESEAL DAMAGED INSULATION THAT IS ATTACHED TO WALK-IN-COOLER FANGUARD UNIT.RESURFACE OR REPLACE RUSTED SHELVING AT KITCHEN PASS THRU REFRIGERATION AND HOT-HOLDING WARMER UNITS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR AND RESEAL DAMAGED INSULATION THAT IS ATTACHED TO WALK-IN-COOLER FANGUARD UNIT.RESURFACE OR REPLACE RUSTED SHELVING AT KITCHEN PASS THRU REFRIGERATION AND HOT-HOLDING WARMER UNITS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS--MUST IMPROVE!
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS--MUST IMPROVE!
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS--MUST IMPROVE!
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER AND DRY STORAGE ROOM FLOORS--MUST IMPROVE!
Location: 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 KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Kitchen
Equipment: Metal shelving
- 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 KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Prep area
Equipment: Prep table
- 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 KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Service counter
Equipment: Metal shelving
- 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 KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Kitchen
Equipment: Rolling cart
- 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 KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Chemical room
Equipment: Mop sink
|
01/16/2013 | 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: NOT HOLDING COLD-HOLDING FOODS WITH PROPER ICE BATH METHOD; REPAIR COLD-TOP UNIT OR CONDUCT PROPER ICE BATH TO ENSURE THAT FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH SO THAT ALL OF FOOD PRODUCT IS BEING COOLED AND MAINTAINED AT 41 F OR BELOW.
Location: Service counter
Equipment: Cold top
- 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: NOT HOLDING COLD-HOLDING FOODS WITH PROPER ICE BATH METHOD; REPAIR COLD-TOP UNIT OR CONDUCT PROPER ICE BATH TO ENSURE THAT FOOD CONTAINER IS PROPERLY SUBMERGED IN ICE BATH SO THAT ALL OF FOOD PRODUCT IS BEING COOLED AND MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.-SOILED KITCHEN ROLLING CARTS.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PASS-THRU REFRIGERATION AND HOT-WARMER UNITS.
Location: Dining room
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.-SOILED KITCHEN ROLLING CARTS.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PASS-THRU REFRIGERATION AND HOT-WARMER UNITS.
Location: Kitchen
Equipment: Rolling cart
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.-SOILED KITCHEN ROLLING CARTS.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PASS-THRU REFRIGERATION AND HOT-WARMER UNITS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF THE FOLLOWING:-DINING ROOM EMPLOYEE LUNCH STORAGE REFRIGERATION UNIT.-SOILED KITCHEN ROLLING CARTS.-SOILED INTERIOR SURFACES AND SHELVING OF KITCHEN PASS-THRU REFRIGERATION AND HOT-WARMER UNITS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER PREPARING FOOD WITH BRACELET ON ARM/WRIST--REMOVE.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: KEEP ALL UTENSILS (EX. GLASSWARE, PAPER GOOD PRODUCTS) STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS--MUST IMPROVE!
Location: Back room
- 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: KEEP ALL UTENSILS (EX. GLASSWARE, PAPER GOOD PRODUCTS) STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOMS--MUST IMPROVE!
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING, WALK-IN-COOLER, AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING, WALK-IN-COOLER, AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING, WALK-IN-COOLER, AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK DRY STORAGE ROOM CEILING, WALK-IN-COOLER, AND AT INTERIOR OF KITCHEN HOOD SYSTEMS WHERE OUT.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER AND FREEZER FLOORS, WALLS, AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.-MOP SINK AND DISH ROOM FLOORS.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER AND FREEZER FLOORS, WALLS, AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.-MOP SINK AND DISH ROOM FLOORS.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER AND FREEZER FLOORS, WALLS, AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.-MOP SINK AND DISH ROOM FLOORS.
Location: Chemical room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER AND FREEZER FLOORS, WALLS, AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.-MOP SINK AND DISH ROOM FLOORS.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER AND FREEZER FLOORS, WALLS, AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.-MOP SINK AND DISH ROOM FLOORS.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-WALK-IN-COOLER AND FREEZER FLOORS, WALLS, AND CEILING SURFACES.-DRY STORAGE ROOM FLOORS,-KITCHEN FLOORS; ESPECIALLY WHERE UNDER SHELVING WHERE CANNED FOODS ARE STORED.-MOP SINK AND DISH ROOM FLOORS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR AND RESEAL DAMAGED INSULATION THAT IS ATTACHED TO WALK-IN-COOLER FANGUARD UNIT.RESURFACE OR REPLACE RUSTED SHELVING AT KITCHEN PASS THRU REFRIGERATION AND HOT-HOLDING WARMER UNITS.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR AND RESEAL DAMAGED INSULATION THAT IS ATTACHED TO WALK-IN-COOLER FANGUARD UNIT.RESURFACE OR REPLACE RUSTED SHELVING AT KITCHEN PASS THRU REFRIGERATION AND HOT-HOLDING WARMER UNITS.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR AND RESEAL DAMAGED INSULATION THAT IS ATTACHED TO WALK-IN-COOLER FANGUARD UNIT.RESURFACE OR REPLACE RUSTED SHELVING AT KITCHEN PASS THRU REFRIGERATION AND HOT-HOLDING WARMER UNITS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER, DRY STORAGE ROOMS AND KITCHEN FLOORS--MUST IMPROVE!
Location: Dry storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER, DRY STORAGE ROOMS AND KITCHEN FLOORS--MUST IMPROVE!
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER, DRY STORAGE ROOMS AND KITCHEN FLOORS--MUST IMPROVE!
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER, WALK-IN-FREEZER, DRY STORAGE ROOMS AND KITCHEN FLOORS--MUST IMPROVE!
Location: 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 KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Prep area
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR CABINETS AND SHELVING AT PREP AREA LOCATIONS; INCLUDING SHELVING AND SURFACES AT FRONT SERVING LINE. ALSO CLEAN TALL ROLLING CARTS AND SHELVING WHERE TRAYS ARE STORED ON.CLEAN AND ORGANIZE MOP SINK ROOM AND CLEAN MOP SINK ROUTINELY--IMPROVEMENTS NEEDED!
Location: Chemical room
Equipment: Mop sink
|
01/09/2013 | 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: CARROTS AT 125 F.
Location: Service counter
Equipment: Steam table
- 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: LEFT-SIDE LOCATION COLD-TOP UNIT (CLOSER TO GOODWILL RESTROOMS): ADJUST AND/OR REPAIR TO MAINTAIN COLD-HOLDING TEMPERATURE AT 41 F OR BELOW.COLE SLAW AT 53 F.TOMATOES AT 44 F.
Location: Service counter
Equipment: Cold top
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED NEXT TO FOOD AND SINGLE SERVICE ITEMS ON FRONT SERVING LINE AND KITCHEN SHELVING--REMOVE.
Location: Service counter
- 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: EMPLOYEE DRINKS STORED NEXT TO FOOD AND SINGLE SERVICE ITEMS ON FRONT SERVING LINE AND KITCHEN SHELVING--REMOVE.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE ROUTINE/FREQUENT DETAILED CLEANING AND SANITIZING OF KITCHEN CAN OPENER AND HOT-HOLDING/REFRIGERATION UNIT PASS-THURS AND SHELVING.
Location: Kitchen
Equipment: Can opener
- 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: IMPROVE ROUTINE/FREQUENT DETAILED CLEANING AND SANITIZING OF KITCHEN CAN OPENER AND HOT-HOLDING/REFRIGERATION UNIT PASS-THURS AND SHELVING.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Dry storage
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- 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: FOOD HANDLER ON SERVING LINE DUMPED SANITIZER IN HANDSINK--DISCONTINUE THIS BEHAVIOR.ITEMS STORED IN DRY STORAGE ROOM HANDSINK--REMOVE.
Location: Dry storage
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
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: FOOD HANDLER ON SERVING LINE DUMPED SANITIZER IN HANDSINK--DISCONTINUE THIS BEHAVIOR.ITEMS STORED IN DRY STORAGE ROOM HANDSINK--REMOVE.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MAINTAIN IN-PLACE SANITIZER BUCKET ON FRONT SERVING LINE DURING SERVING HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 200 PPM FOR QUAT.
Location: Service counter
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND AT KITCHEN FLOORS.UTENSILS STORED ON FLOOR AT DISHMACHINE ROOM; KEEP CLEAN UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND AT KITCHEN FLOORS.UTENSILS STORED ON FLOOR AT DISHMACHINE ROOM; KEEP CLEAN UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dish machine area
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND AT KITCHEN FLOORS.UTENSILS STORED ON FLOOR AT DISHMACHINE ROOM; KEEP CLEAN UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM CEILING.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM CEILING.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM CEILING.
Location: Cook line
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Service counter
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Kitchen
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Walk-in cooler
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Chemical room
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING, PASS-THRU AND KITCHEN DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING, PASS-THRU AND KITCHEN DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING, PASS-THRU AND KITCHEN DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING, PASS-THRU AND KITCHEN DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND AT WALK-IN-FREEZER.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND AT WALK-IN-FREEZER.
Location: 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 THE FOLLOWING:-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Kitchen
Equipment: Rolling cart
- 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 THE FOLLOWING:-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Chemical room
Equipment: Mop sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
10/23/2012 | 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: CARROTS AT 125 F.
Location: Service counter
Equipment: Steam table
- 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: LEFT-SIDE LOCATION COLD-TOP UNIT (CLOSER TO GOODWILL RESTROOMS): ADJUST AND/OR REPAIR TO MAINTAIN COLD-HOLDING TEMPERATURE AT 41 F OR BELOW.COLE SLAW AT 53 F.TOMATOES AT 44 F.
Location: Service counter
Equipment: Cold top
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKS STORED NEXT TO FOOD AND SINGLE SERVICE ITEMS ON FRONT SERVING LINE AND KITCHEN SHELVING--REMOVE.
Location: Service counter
- Eating, drinking, smoking
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: EMPLOYEE DRINKS STORED NEXT TO FOOD AND SINGLE SERVICE ITEMS ON FRONT SERVING LINE AND KITCHEN SHELVING--REMOVE.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE ROUTINE/FREQUENT DETAILED CLEANING AND SANITIZING OF KITCHEN CAN OPENER AND HOT-HOLDING/REFRIGERATION UNIT PASS-THURS AND SHELVING.
Location: Kitchen
Equipment: Can opener
- 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: IMPROVE ROUTINE/FREQUENT DETAILED CLEANING AND SANITIZING OF KITCHEN CAN OPENER AND HOT-HOLDING/REFRIGERATION UNIT PASS-THURS AND SHELVING.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Dry storage
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- 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: ITEMS STORED IN DRY STORAGE ROOM HANDSINK--REMOVE.
Location: Dry storage
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MAINTAIN IN-PLACE SANITIZER BUCKET ON FRONT SERVING LINE DURING SERVING HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 200 PPM FOR QUAT.
Location: Service counter
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND AT KITCHEN FLOORS.UTENSILS STORED ON FLOOR AT DISHMACHINE ROOM; KEEP CLEAN UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND AT KITCHEN FLOORS.UTENSILS STORED ON FLOOR AT DISHMACHINE ROOM; KEEP CLEAN UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dish machine area
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND AT KITCHEN FLOORS.UTENSILS STORED ON FLOOR AT DISHMACHINE ROOM; KEEP CLEAN UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM CEILING.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM CEILING.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM CEILING.
Location: Cook line
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Service counter
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Kitchen
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Walk-in cooler
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Chemical room
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING, PASS-THRU AND KITCHEN DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING, PASS-THRU AND KITCHEN DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING, PASS-THRU AND KITCHEN DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING, PASS-THRU AND KITCHEN DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND AT WALK-IN-FREEZER.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND AT WALK-IN-FREEZER.
Location: 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 THE FOLLOWING:-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Kitchen
Equipment: Rolling cart
- 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 THE FOLLOWING:-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Chemical room
Equipment: Mop sink
|
10/12/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CARROTS AT 125 F.
Location: Service counter
Equipment: Steam table
- 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: LEFT-SIDE LOCATION COLD-TOP UNIT (CLOSER TO GOODWILL RESTROOMS): ADJUST AND/OR REPAIR TO MAINTAIN COLD-HOLDING TEMPERATURE AT 41 F OR BELOW.COLE SLAW AT 47 F.TOMATOES AT 44 F.
Location: Service counter
Equipment: Cold top
- Eating, drinking, smoking
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: EMPLOYEE DRINKS STORED NEXT TO FOOD AND SINGLE SERVICE ITEMS ON FRONT SERVING LINE.
Location: Service counter
- 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: IMPROVE ROUTINE/FREQUENT DETAILED CLEANING AND SANITIZING OF KITCHEN CAN OPENER AND HOT-HOLDING/REFRIGERATION UNIT PASS-THURS AND SHELVING.
Location: Kitchen
Equipment: Can opener
- 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: IMPROVE ROUTINE/FREQUENT DETAILED CLEANING AND SANITIZING OF KITCHEN CAN OPENER AND HOT-HOLDING/REFRIGERATION UNIT PASS-THURS AND SHELVING.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Dry storage
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- 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: ITEMS STORED IN DRY STORAGE ROOM HANDSINK--REMOVE.
Location: Dry storage
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MAINTAIN IN-PLACE SANITIZER BUCKET ON FRONT SERVING LINE DURING SERVING HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND AT KITCHEN FLOORS.UTENSILS STORED ON FLOOR AT DISHMACHINE ROOM; KEEP CLEAN UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND AT KITCHEN FLOORS.UTENSILS STORED ON FLOOR AT DISHMACHINE ROOM; KEEP CLEAN UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dish machine area
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM AND AT KITCHEN FLOORS.UTENSILS STORED ON FLOOR AT DISHMACHINE ROOM; KEEP CLEAN UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOM CEILING AND AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Chemical room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS; INCLUDING WALL SURFACES WHERE NEEDED.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND AT WALK-IN-FREEZER.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND AT WALK-IN-FREEZER.
Location: 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 THE FOLLOWING:-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER SHELVING (MINOR MOLD BUILD-UP).-SOILED DRY STORAGE ROOM SHELVING WHERE NEEDED.-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER SHELVING (MINOR MOLD BUILD-UP).-SOILED DRY STORAGE ROOM SHELVING WHERE NEEDED.-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER SHELVING (MINOR MOLD BUILD-UP).-SOILED DRY STORAGE ROOM SHELVING WHERE NEEDED.-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN ROLLING CARTS.-SOILED WALK-IN-COOLER SHELVING (MINOR MOLD BUILD-UP).-SOILED DRY STORAGE ROOM SHELVING WHERE NEEDED.-SOILED MOP SINK AT KITCHEN CHEMICAL STORAGE ROOM.
Location: Chemical room
Equipment: Mop sink
|
10/05/2012 | 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: ENSURE PROPER ICE BATHS AT FRONT SERVING-LINE COLD-HOLDING LOCATIONS. ENSURE FOOD CONTAINER IS PROPERLY PACKED IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEPT AT RIGHT TEMPERATURE AND JUST NOT THE BOTTOM OF THE FOOD CONTAINER.
Location: Service counter
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Kitchen
Equipment: Metal shelving
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Prep area
Equipment: Prep table
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Service counter
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Prep area
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Dining room
Equipment: Reach in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: IN PROGRESS: CONTINUE TO WORK ON TURNING HOT WATER DOWN A LITTLE MORE.HOT WATER AT KITCHEN HANDSINKS ARE TOO HOT (CURRENLTY AT 122 F); MAINTAIN AT 100 F - 120 F. ADJUST/REPAIR AS NEEDED.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: IN PROGRESS: CONTINUE TO WORK ON TURNING HOT WATER DOWN A LITTLE MORE.HOT WATER AT KITCHEN HANDSINKS ARE TOO HOT (CURRENLTY AT 122 F); MAINTAIN AT 100 F - 120 F. ADJUST/REPAIR AS NEEDED.
Location: Dish machine area
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: IN PROGRESS: CONTINUE TO WORK ON TURNING HOT WATER DOWN A LITTLE MORE.HOT WATER AT KITCHEN HANDSINKS ARE TOO HOT (CURRENLTY AT 122 F); MAINTAIN AT 100 F - 120 F. ADJUST/REPAIR AS NEEDED.
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: IN PROGRESS/ NEW ICE SCOOP ON ORDER:REPLACE DAMAGED/CRACKED ICE SCOOP FOR KITCHEN ICE MACHINE.
- 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 ITEMS STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE.EMPLOYEE PERSONAL PURFUME STORED ON FRONT SERVING-LINE LOCATION SHELVING--DISCONTINUE.
Location: Kitchen
- 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 ITEMS STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE.EMPLOYEE PERSONAL PURFUME STORED ON FRONT SERVING-LINE LOCATION SHELVING--DISCONTINUE.
Location: Prep area
- 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 ITEMS STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE.EMPLOYEE PERSONAL PURFUME STORED ON FRONT SERVING-LINE LOCATION SHELVING--DISCONTINUE.
Location: Service counter
- 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: KEEP ALL EQUIPMENT AND SINGLE-SERVICE ITEMS STORED OFF FLOOR WHERE NEEDED AT KITCHEN AND/OR DRY STORAGE ROOM LOCATION AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN STORED NEXT TO ICE MACHINE.
Location: Kitchen
- 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: KEEP ALL EQUIPMENT AND SINGLE-SERVICE ITEMS STORED OFF FLOOR WHERE NEEDED AT KITCHEN AND/OR DRY STORAGE ROOM LOCATION AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN STORED NEXT TO ICE MACHINE.
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: KEEP OPEN/EXPOSED UTENSILS/EQUIPMENT INVERTED.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS: UNWANTED EQUIPMENT IN PROCESS OF BEING MOVED OUT OF KITCHEN AND DRY STORAGE ROOM.ALSO REMOVE ALL FOIL OFF EQUIPMENT/PASS-THUR UNITS AND SHELVING WHERE APPLIED.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS: UNWANTED EQUIPMENT IN PROCESS OF BEING MOVED OUT OF KITCHEN AND DRY STORAGE ROOM.ALSO REMOVE ALL FOIL OFF EQUIPMENT/PASS-THUR UNITS AND SHELVING WHERE APPLIED.
Location: Dry storage
- 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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS.
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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS.
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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS.
Location: Dining room
- 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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS.
Location: Dry storage
- 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 TILES WHERE MISSING AT KITCHEN CHEMICAL ROOM WHERE MOP SINK IS LOCATED.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT KITCHEN.
Location: Chemical room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: PLANNED TO OCCUR AT THE END OF THIS MONTH (MARCH 2012) DURING THE SPRING BREAK SESSION.REPAIR DAMAGED TILED, WALL SURFACES, AND COVE MOLDING WHERE MISSING, NEEDED AND/OR DAMAGED/CRACKED AT KITCHEN AND FRONT SERVING COUNTER SURROUNDING THE PASS-THUR UNIT FRAMES. ALL WALL, FLOOR, AND CEILING SURFACES MUST ALWAYS BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Service counter
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: PLANNED TO OCCUR AT THE END OF THIS MONTH (MARCH 2012) DURING THE SPRING BREAK SESSION.REPAIR DAMAGED TILED, WALL SURFACES, AND COVE MOLDING WHERE MISSING, NEEDED AND/OR DAMAGED/CRACKED AT KITCHEN AND FRONT SERVING COUNTER SURROUNDING THE PASS-THUR UNIT FRAMES. ALL WALL, FLOOR, AND CEILING SURFACES MUST ALWAYS BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Kitchen
- 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: ESTABLISHMENT HAS CONTRACT TO HAVE FLOORS CLEANED AND SANITIZED MONTHLY BY A PROFESSIONAL SERVICE PROVIDER.
Location: Dish machine area
- 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: ESTABLISHMENT HAS CONTRACT TO HAVE FLOORS CLEANED AND SANITIZED MONTHLY BY A PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- 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: ESTABLISHMENT HAS CONTRACT TO HAVE FLOORS CLEANED AND SANITIZED MONTHLY BY A PROFESSIONAL SERVICE PROVIDER.
Location: Walk-in cooler
- 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: ESTABLISHMENT HAS CONTRACT TO HAVE FLOORS CLEANED AND SANITIZED MONTHLY BY A PROFESSIONAL SERVICE PROVIDER.
Location: Service counter
- 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: ESTABLISHMENT HAS CONTRACT TO HAVE FLOORS CLEANED AND SANITIZED MONTHLY BY A PROFESSIONAL SERVICE PROVIDER.
Location: Chemical room
- 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: ESTABLISHMENT HAS CONTRACT TO HAVE FLOORS CLEANED AND SANITIZED MONTHLY BY A PROFESSIONAL SERVICE PROVIDER.
Location: Walk-in freezer
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE AT 140 F BELOW DATA PLATE SPECS; REPAIR TO ENSURE WASH TEMPERATURE REACHES AT LEAST 160 F.ALSO ENSURE THAT FINAL RINSE TEMPERATURE REACHES 180 F.
Location: Dish machine area
Equipment: Dishmachine
- 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: IN PROGRESS/ON ORDER:PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT KITCHEN PASS-THRU REFRIGERATION UNITS WHERE MISSING.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE (DEAD INSECTS ON TOP OF DISHMACHINE).
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS (SUMMER): SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS (SUMMER): SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS (SUMMER): SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.
Location: Dining room
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS (SUMMER): SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS (SUMMER): SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.
Location: Dry storage
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS (SUMMER): SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.
Location: Walk-in freezer
Equipment: Metal shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ICE STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Chemical room
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Service counter
Equipment: Metal shelving
- 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: CONTINUE TO WORK ON: EX. INTERIOR SURFACESIMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON: EX. INTERIOR SURFACESIMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: IN PROGRESS: NEW SOAP DISPENSER ON ORDER FOR DRY STORAGE ROOM HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: IN PROGRESS: NEW SOAP DISPENSER ON ORDER FOR DRY STORAGE ROOM HANDSINK.
Location: Dry storage
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
|
04/04/2012 | Recheck |
- 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: ENSURE PROPER ICE BATHS AT FRONT SERVING-LINE COLD-HOLDING LOCATIONS. ENSURE FOOD CONTAINER IS PROPERLY PACKED IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEPT AT RIGHT TEMPERATURE AND JUST NOT THE BOTTOM OF THE FOOD CONTAINER.
Location: Service counter
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Kitchen
Equipment: Metal shelving
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Prep area
Equipment: Prep table
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Service counter
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Prep area
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Dining room
Equipment: Reach in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN HANDSINKS ARE TOO HOT (CURRENLTY AT 127 F); MAINTAIN AT 100 F - 120 F. ADJUST/REPAIR AS NEEDED.DO NOT STORE ANY ITEMS IN FRONT OF HANDSINKS OR INSIDE HANDSINKS (DO NOT USE AS STORAGE)--COS.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN HANDSINKS ARE TOO HOT (CURRENLTY AT 127 F); MAINTAIN AT 100 F - 120 F. ADJUST/REPAIR AS NEEDED.DO NOT STORE ANY ITEMS IN FRONT OF HANDSINKS OR INSIDE HANDSINKS (DO NOT USE AS STORAGE)--COS.
Location: Dish machine area
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN HANDSINKS ARE TOO HOT (CURRENLTY AT 127 F); MAINTAIN AT 100 F - 120 F. ADJUST/REPAIR AS NEEDED.DO NOT STORE ANY ITEMS IN FRONT OF HANDSINKS OR INSIDE HANDSINKS (DO NOT USE AS STORAGE)--COS.
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- 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: KEEP ALL EQUIPMENT AND SINGLE-SERVICE ITEMS STORED OFF FLOOR WHERE NEEDED AT KITCHEN AND/OR DRY STORAGE ROOM LOCATION AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN STORED NEXT TO ICE MACHINE.
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: KEEP OPEN/EXPOSED UTENSILS/EQUIPMENT INVERTED.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS: UNWANTED EQUIPMENT IN PROCESS OF BEING MOVED OUT OF KITCHEN AND DRY STORAGE ROOM.ALSO REMOVE ALL FOIL OFF EQUIPMENT/PASS-THUR UNITS AND SHELVING WHERE APPLIED.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN PROGRESS: UNWANTED EQUIPMENT IN PROCESS OF BEING MOVED OUT OF KITCHEN AND DRY STORAGE ROOM.ALSO REMOVE ALL FOIL OFF EQUIPMENT/PASS-THUR UNITS AND SHELVING WHERE APPLIED.
Location: Dry storage
- 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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS.
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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS.
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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS.
Location: Dining room
- 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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS.
Location: Dry storage
- 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 TILES WHERE MISSING AT KITCHEN CHEMICAL ROOM WHERE MOP SINK IS LOCATED.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT KITCHEN.
Location: Chemical room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: PLANNED TO OCCUR AT THE END OF THIS MONTH (MARCH 2012) DURING THE SPRING BREAK SESSION.REPAIR DAMAGED TILED, WALL SURFACES, AND COVE MOLDING WHERE MISSING, NEEDED AND/OR DAMAGED/CRACKED AT KITCHEN AND FRONT SERVING COUNTER SURROUNDING THE PASS-THUR UNIT FRAMES. ALL WALL, FLOOR, AND CEILING SURFACES MUST ALWAYS BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: PLANNED TO OCCUR AT THE END OF THIS MONTH (MARCH 2012) DURING THE SPRING BREAK SESSION.REPAIR DAMAGED TILED, WALL SURFACES, AND COVE MOLDING WHERE MISSING, NEEDED AND/OR DAMAGED/CRACKED AT KITCHEN AND FRONT SERVING COUNTER SURROUNDING THE PASS-THUR UNIT FRAMES. ALL WALL, FLOOR, AND CEILING SURFACES MUST ALWAYS BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Kitchen
- 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: IN PROGRESS: DETAILED PROFESSIONAL FLOOR CLEANING IS PLANNED TO OCCUR AT THE END OF THIS MONTH (MARCH 2012) DURING THE SPRING BREAK SESSION; ALSO ENSURE ALL CARPETED RUGS AND FLOOR MATS ARE CLEANED AND SANITIZED AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IN PROGRESS: DETAILED PROFESSIONAL FLOOR CLEANING IS PLANNED TO OCCUR AT THE END OF THIS MONTH (MARCH 2012) DURING THE SPRING BREAK SESSION; ALSO ENSURE ALL CARPETED RUGS AND FLOOR MATS ARE CLEANED AND SANITIZED AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Kitchen
- 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: IN PROGRESS: DETAILED PROFESSIONAL FLOOR CLEANING IS PLANNED TO OCCUR AT THE END OF THIS MONTH (MARCH 2012) DURING THE SPRING BREAK SESSION; ALSO ENSURE ALL CARPETED RUGS AND FLOOR MATS ARE CLEANED AND SANITIZED AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Walk-in cooler
- 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: IN PROGRESS: DETAILED PROFESSIONAL FLOOR CLEANING IS PLANNED TO OCCUR AT THE END OF THIS MONTH (MARCH 2012) DURING THE SPRING BREAK SESSION; ALSO ENSURE ALL CARPETED RUGS AND FLOOR MATS ARE CLEANED AND SANITIZED AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Service counter
- 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: IN PROGRESS: DETAILED PROFESSIONAL FLOOR CLEANING IS PLANNED TO OCCUR AT THE END OF THIS MONTH (MARCH 2012) DURING THE SPRING BREAK SESSION; ALSO ENSURE ALL CARPETED RUGS AND FLOOR MATS ARE CLEANED AND SANITIZED AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Chemical room
- 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: IN PROGRESS: DETAILED PROFESSIONAL FLOOR CLEANING IS PLANNED TO OCCUR AT THE END OF THIS MONTH (MARCH 2012) DURING THE SPRING BREAK SESSION; ALSO ENSURE ALL CARPETED RUGS AND FLOOR MATS ARE CLEANED AND SANITIZED AS WELL.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Walk-in freezer
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE AT 140 F BELOW DATA PLATE SPECS; REPAIR TO ENSURE WASH TEMPERATURE REACHES AT LEAST 160 F.ALSO ENSURE THAT FINAL RINSE TEMPERATURE REACHES 180 F.
Location: Dish machine area
Equipment: Dishmachine
- 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: IN PROGRESS/ON ORDER:PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT KITCHEN PASS-THRU REFRIGERATION UNITS WHERE MISSING.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE (DEAD INSECTS ON TOP OF DISHMACHINE).
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS--CORRECTED.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS--CORRECTED.
Location: Dining room
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS--CORRECTED.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS--CORRECTED.
Location: Dry storage
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: SCHOOL PLANS TO TRY TO GET NEW SHELVING INCORPORATED INTO THE BUDGET BY SEPTEMBER OF 2012 - THE BEGINNING OF NEXT YEAR 2013.REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS--CORRECTED.
Location: Walk-in freezer
Equipment: Metal shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ICE STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Chemical room
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Service counter
Equipment: Metal shelving
- 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: CONTINUE TO WORK ON: EX. EXTERIOR VENTSIMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: IN PROGRESS: NEW SOAP DISPENSER ON ORDER FOR DRY STORAGE ROOM HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: IN PROGRESS: NEW SOAP DISPENSER ON ORDER FOR DRY STORAGE ROOM HANDSINK.
Location: Dry storage
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: IN PROGRESS/ NEW ICE SCOOP ON ORDER:REPLACE DAMAGED/CRACKED ICE SCOOP FOR KITCHEN ICE MACHINE.
- 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 ITEMS STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE.EMPLOYEE PERSONAL PURFUME STORED ON FRONT SERVING-LINE LOCATION SHELVING--DISCONTINUE.
Location: Kitchen
- 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 ITEMS STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE.EMPLOYEE PERSONAL PURFUME STORED ON FRONT SERVING-LINE LOCATION SHELVING--DISCONTINUE.
Location: Prep area
- 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 ITEMS STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE.EMPLOYEE PERSONAL PURFUME STORED ON FRONT SERVING-LINE LOCATION SHELVING--DISCONTINUE.
Location: Service counter
- 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: KEEP ALL EQUIPMENT AND SINGLE-SERVICE ITEMS STORED OFF FLOOR WHERE NEEDED AT KITCHEN AND/OR DRY STORAGE ROOM LOCATION AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN STORED NEXT TO ICE MACHINE.
Location: Kitchen
|
03/07/2012 | 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: ENSURE PROPER ICE BATHS AT FRONT SERVING-LINE COLD-HOLDING LOCATIONS. ENSURE FOOD CONTAINER IS PROPERLY PACKED IN ICE SO THAT ALL OF FOOD PRODUCT IS BEING KEPT AT RIGHT TEMPERATURE AND JUST NOT THE BOTTOM OF THE FOOD CONTAINER.
Location: Service counter
- Eating, drinking, smoking
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: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Eating, drinking, smoking
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: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Kitchen
Equipment: Metal shelving
- Eating, drinking, smoking
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: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Prep area
Equipment: Prep table
- Eating, drinking, smoking
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: PERSONAL EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER AND AT KITCHEN PASS-THRU (EX. PIZZA) REFRIGERATION UNIT, CHIPS (EX. FRITOS) STORED ON KITCHEN PREP TABLE SHELVING, EMPLOYEE DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE. ALL EMPLOYEE DRINKS MUST HAVE A COVERED LID WITH STRAW.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: Bulk food containers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Service counter
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Prep area
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Prep area
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL THE ABOVE ITEMS AND THE FOLLOWING BELOW:-SOILED KITCHEN PASS-THRU REFRIGERATION/HOT-WARMER UNIT SHELVING AND INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS.-SOILED KITCHEN EQUIPMENT; INCLUDING DEEP FRYER INTERIOR/EXTERIOR SURFACES.-SOILED KITCHEN UTENSIL DRAWERS AND UTENSILS.-SOILED/MOLDED WALK-IN-COOLER SHELVING.-SOILED INTERIOR/EXTERIOR SURFACES OF DINING ROOM LOCATION MILK STORAGE REFRIGERATION UINTS AND EMPLOYEE REFRIGERATOR; INCLUDING DOOR GASKETS/SEALS ON UNITS.
Location: Dining room
Equipment: Reach in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN HANDSINKS ARE TOO HOT (CURRENLTY AT 127 F); MAINTAIN AT 100 F - 120 F. ADJUST/REPAIR AS NEEDED.DO NOT STORE ANY ITEMS IN FRONT OF HANDSINKS OR INSIDE HANDSINKS (DO NOT USE AS STORAGE).
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN HANDSINKS ARE TOO HOT (CURRENLTY AT 127 F); MAINTAIN AT 100 F - 120 F. ADJUST/REPAIR AS NEEDED.DO NOT STORE ANY ITEMS IN FRONT OF HANDSINKS OR INSIDE HANDSINKS (DO NOT USE AS STORAGE).
Location: Dish machine area
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN HANDSINKS ARE TOO HOT (CURRENLTY AT 127 F); MAINTAIN AT 100 F - 120 F. ADJUST/REPAIR AS NEEDED.DO NOT STORE ANY ITEMS IN FRONT OF HANDSINKS OR INSIDE HANDSINKS (DO NOT USE AS STORAGE).
Location: Service counter
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Dish machine area
Equipment: Hand sink
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: REPLACE DAMAGED/CRACKED ICE SCOOP FOR KITCHEN ICE MACHINE.
- 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 PERSONAL ITEMS STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE.EMPLOYEE PERSONAL PURFUME STORED ON FRONT SERVING-LINE LOCATION SHELVING--DISCONTINUE.
Location: Kitchen
- 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 PERSONAL ITEMS STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE.EMPLOYEE PERSONAL PURFUME STORED ON FRONT SERVING-LINE LOCATION SHELVING--DISCONTINUE.
Location: Prep area
- 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 PERSONAL ITEMS STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE.EMPLOYEE PERSONAL PURFUME STORED ON FRONT SERVING-LINE LOCATION SHELVING--DISCONTINUE.
Location: Service counter
- 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: KEEP ALL EQUIPMENT AND SINGLE-SERVICE ITEMS STORED OFF FLOOR WHERE NEEDED AT KITCHEN AND/OR DRY STORAGE ROOM LOCATION AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN STORED NEXT TO ICE MACHINE.
Location: Kitchen
- 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: KEEP ALL EQUIPMENT AND SINGLE-SERVICE ITEMS STORED OFF FLOOR WHERE NEEDED AT KITCHEN AND/OR DRY STORAGE ROOM LOCATION AT LEAST 6 INCHES.KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN STORED NEXT TO ICE MACHINE.
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: KEEP OPEN/EXPOSED UTENSILS/EQUIPMENT INVERTED.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: ALSO REMOVE ALL FOIL OFF EQUIPMENT/PASS-THUR UNITS AND SHELVING WHERE APPLIED.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: ALSO REMOVE ALL FOIL OFF EQUIPMENT/PASS-THUR UNITS AND SHELVING WHERE APPLIED.
Location: Dry storage
- 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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS; IN ADDITION INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS; IN ADDITION INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS; IN ADDITION INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
Location: Dining room
- 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 CLEANING AND SANITIZING OF KITCHEN, DRY STORAGE ROOM AND DINING ROOM LOCATION CEILING VENTS; IN ADDITION INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
Location: Dry storage
- 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 TILES WHERE MISSING AT KITCHEN CHEMICAL ROOM WHERE MOP SINK IS LOCATED.REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT KITCHEN.
Location: Chemical room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED TILED, WALL SURFACES, AND COVE MOLDING WHERE MISSING, NEEDED AND/OR DAMAGED/CRACKED AT KITCHEN AND FRONT SERVING COUNTER SURROUNDING THE PASS-THUR UNIT FRAMES. ALL WALL, FLOOR, AND CEILING SURFACES MUST ALWAYS BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED TILED, WALL SURFACES, AND COVE MOLDING WHERE MISSING, NEEDED AND/OR DAMAGED/CRACKED AT KITCHEN AND FRONT SERVING COUNTER SURROUNDING THE PASS-THUR UNIT FRAMES. ALL WALL, FLOOR, AND CEILING SURFACES MUST ALWAYS BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Chemical room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT ABOVE LOCATIONS.IMPROVE SOILED WALK-IN-COOLER FLOORS, WALLS, AND CEILINGS.IMPROVE SOILED WALK-IN-FREEZER FLOORS.SOILED SERVIING LINE LOCATION FLOORS, FLOOR DRAINS, AND FLOOR MATS.
Location: Walk-in freezer
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE AT 140 F BELOW DATA PLATE SPECS; REPAIR TO ENSURE WASH TEMPERATURE REACHES AT LEAST 160 F.ALSO ENSURE THAT FINAL RINSE TEMPERATURE REACHES 180 F.
Location: Dish machine area
Equipment: Dishmachine
- 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 VISIBLE WORKING THEREMOMETERS AT KITCHEN PASS-THRU REFRIGERATION UNITS WHERE MISSING.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE (DEAD INSECTS ON TOP OF DISHMACHINE).
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS.
Location: Dining room
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS.
Location: Dry storage
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED KITCHEN TRAULSEN PASS-THRU REFRIGERATION UNITS AND HOT-WARMER UNIT SHELVING AND WALK-IN-FREEZER SHELVING AND SHELVING WHERE NEEDED AT DRY STORAGE ROOM LOCATION.REPLACE DAMAGED DOOR GASKETS SEALS ON KITCHEN ICE MACHINE DOOR AND ALSO AT DINING ROOM LOCATION MILK STORAGE COOLER UNITS.
Location: Walk-in freezer
Equipment: Metal shelving
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ICE STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- 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 TRAY RACK CARTS AND ROLLING CARTS.-SOILED KITCHEN FAN.-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.-SERVING LINE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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 TRAY RACK CARTS AND ROLLING CARTS.-SOILED KITCHEN FAN.-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.-SERVING LINE SHELVING.
Location: Kitchen
Equipment: Rolling cart
- 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 TRAY RACK CARTS AND ROLLING CARTS.-SOILED KITCHEN FAN.-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.-SERVING LINE SHELVING.
Location: Chemical room
Equipment: Mop 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 TRAY RACK CARTS AND ROLLING CARTS.-SOILED KITCHEN FAN.-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.-SERVING LINE SHELVING.
Location: Walk-in cooler
- 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 TRAY RACK CARTS AND ROLLING CARTS.-SOILED KITCHEN FAN.-SOILED MOP SINK.-SOILED WALK-IN-COOLER FANGUARDS.-SERVING LINE SHELVING.
Location: Service counter
Equipment: Metal shelving
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dry storage
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
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02/22/2012 | Routine |
Restaurant representatives - add corrected or new information about ARAMARK INDY METRO HS, 1635 W MICHIGAN ST, Indianapolis, IN »