- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Main kitchen
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Back room
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Dry storage
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: GUEST RESTAURANT LOCATION:FOOD HANDLER STATION THAT HE WAS NOT WASHING HIS HANDS AT THIS LOCATION. THIS LOCATION CURRENTLY HAS A HANDWASHING STATION THAT IS PROPERLY STOCKED WITH SOAP AND PAPERTOWELS. PLEASE ENSURE AND ENFORE THAT ALL GUEST RESTAURANT EMPLOYEES ARE WASHING HANDS FREQUENTLY AND PROPERLY DURING OPERATION HOURS AT PROVIDED DESIGNATED HANDSINKS.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: MAIN KITCHEN LOCATION:1) PACKAGES OF BREAD STORED ON TOP OF RAW SHELL EGGS AT KITCHEN WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.2) RAW MEATS STORED NEXT TO CORN CHOWDER AT WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Location: Main kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: MAIN KITCHEN LOCATION:1) PACKAGES OF BREAD STORED ON TOP OF RAW SHELL EGGS AT KITCHEN WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.2) RAW MEATS STORED NEXT TO CORN CHOWDER AT WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Equipment: Rolling cart
- 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: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Main kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Main bar
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: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Back room
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: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Dry storage
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: *IN PROGRESS: JCI QUOTES ARE PENDING FOR REVIEW.CHILI/SOUP/SALAD BAR LOCATION:INSTALL A HANDWASHING SINK, PAPERTOWELS AND SOAP AT THE CHILI/SOUP/SALAD BAR SALES FLOOR STATION TO ALLOW FOOD HANDLERS TO WASH HANDS PROPERLY DURING SERVICE.
Location: Sales floor
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.
Comments: TOSS & ROLL LOCATION:DO NOT STORE ROLLING CARTS IN FRONT OF HANDSINK; KEEP ACCESS TO HAND WASHING STATIONS FREE AND ACCESSIBLE AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CHOP STICKS LOCATON:
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: GUEST RESTAURANT LOCATION:--CORRECTEDIN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.TAVOLINO LOCATION:--CORRECTEDIN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.HOME-STYLE COOKING STATION LOCATION:--COSIN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.SUBWAY LOCATION:--CORRECTEDIN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: CHILI/SOUP/SALAD BAR LOCATION:FOOD HANDLER AT THIS STATION WEARING BIG WATCH--REMOVE.BBQ DISTRICT:FOOD HANDLER AT THIS STATION WEARING BIG WATCH--REMOVE.
- 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: BBQ DISTRICT GRILL LOCATION:--IN PROGRESS. WORK ORDER HAS BEEN SUBMITTED. NEW CEILING TILES HAVE ALSO BEEN PURCHASED; ETA 1ST WEEK OF DECEMBER.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY CEILING TILES/VENTS (IN PROGRESS) AND INTERIOR & EXTERIOR SURFACES OF HOOD SYSTEM; INCLUDING FILTERS (CORRECTED).
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: JCISALES FLOOR SERVICE COUNTER: IN PROGRESS.1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT FOOD SERVICE GRILL LOCATION.EMPLOYEE RESTROOMS: IN PROGRESS.2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Main kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCISALES FLOOR SERVICE COUNTER: IN PROGRESS.1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT FOOD SERVICE GRILL LOCATION.EMPLOYEE RESTROOMS: IN PROGRESS.2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCISALES FLOOR SERVICE COUNTER: IN PROGRESS.1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT FOOD SERVICE GRILL LOCATION.EMPLOYEE RESTROOMS: IN PROGRESS.2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST 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: JCISALES FLOOR SERVICE COUNTER: IN PROGRESS.1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT FOOD SERVICE GRILL LOCATION.EMPLOYEE RESTROOMS: IN PROGRESS.2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom mens
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCISALES FLOOR SERVICE COUNTER: IN PROGRESS.1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT FOOD SERVICE GRILL LOCATION.EMPLOYEE RESTROOMS: IN PROGRESS.2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom women
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCISALES FLOOR SERVICE COUNTER: IN PROGRESS.1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT FOOD SERVICE GRILL LOCATION.EMPLOYEE RESTROOMS: IN PROGRESS.2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back 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: JCISALES FLOOR SERVICE COUNTER: IN PROGRESS.1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT FOOD SERVICE GRILL LOCATION.EMPLOYEE RESTROOMS: IN PROGRESS.2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- 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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
Location: Main 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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
Location: Walk-in freezer
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Main kitchen
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DISHMACHINE ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE EXTERIOR SURFACES; DO NOT USE DISHMACHINE TO STORE ITEMS ON TOP OF UNIT. DO NOT USE AS A STORAGE.
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: GUEST RESTAURANT LOCATION:--IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED. SPLASH GUARD SHIELDS HAVE BEEN FABRICATED.INSTALL PROPER SPLASH GUARD SHIELDS AT THE GUEST RESTAURANT LOCATION HANDSINK TO PREVENT CROSS-CONTAMINATION DURING SERVING TIMES.
Location: Service counter
Equipment: Hand sink
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: MAIN KITCHEN:--IN PROGRESS WITH JCI. WORK ORDER HAS BEEN SUBMITTED.REPAIR INTERIOR LEAKS AT MAIN KITCHEN WALK-IN-FREEZER WHERE NEEDED TO PREVENT HEAVY ICE BUILD-UP.
Location: Main kitchen
Equipment: Walk in freezer
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: GUEST RESTAURANT LOCATION:--IN PROGRESS. WORK ORDER HAS BEEN SUBMITTED FOR SNEEZE GUARD SHIELDS.LARGE CONTAINER OF HUMMUS NOT PROTECTED WITH PROPER SNEEZE SHIELD OR COVERED PROPERLY DURING SERVICE TIMES TO PREVENT CROSS-CONTAMINATION.PURCHASE PROPER SNEEZE GUARD SHIELDS OR COVERS FOR FOODS THAT MAY BE EXPOSED IMPROPERLY TO EMPLOYEES AND CUSTOMERS DURING SERVING TIMES.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Pizza oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Back room
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: CHOP STICKS LOCATION:REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT LOCATION CEILING.
Location: Service counter
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: ECOLAB SERVICE ORDERDISHMACHINE ROOM:REPAIR ALL LEAKS AT THE TOP OF DISHMACHINE AT PIPING (CORRECTED) AND AT CHEMICAL SOLUTION CONTAINERS (IN PROGRESS: NEW DISPENSER HAS BEEN ORDERED) THAT ARE LEAKING.*CONTACT YOUR PROFESSIONAL SERVICE PROVIDER ECOLAB.
Location: Dish machine area
Equipment: Dishmachine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: CHOP STICKS LOCATION:IN USE UTENSILS ARE STORED IN STAGNANT WATER--DISCONTINUE THIS BEHAVIOR. IN USE UTENSILS CAN ONLY BE STORED IN FREE-FLOWING DIP WELL, WATER MAINTAINED AT 135 F OR ABOVE OR IN CLEAN DRY OR ON CLEAN DRY SANITARY SURFACES/CONTAINERS.
Location: Service counter
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10/31/2014 | 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Main kitchen
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Back room
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Dry storage
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: GUEST RESTAURANT LOCATION:FOOD HANDLER STATION THAT HE WAS NOT WASHING HIS HANDS AT THIS LOCATION. THIS LOCATION CURRENTLY HAS A HANDWASHING STATION THAT IS PROPERLY STOCKED WITH SOAP AND PAPERTOWELS. PLEASE ENSURE AND ENFORE THAT ALL GUEST RESTAURANT EMPLOYEES ARE WASHING HANDS FREQUENTLY AND PROPERLY DURING OPERATION HOURS AT PROVIDED DESIGNATED HANDSINKS.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: MAIN KITCHEN LOCATION:1) PACKAGES OF BREAD STORED ON TOP OF RAW SHELL EGGS AT KITCHEN WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.2) RAW MEATS STORED NEXT TO CORN CHOWDER AT WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Location: Main kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: MAIN KITCHEN LOCATION:1) PACKAGES OF BREAD STORED ON TOP OF RAW SHELL EGGS AT KITCHEN WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.2) RAW MEATS STORED NEXT TO CORN CHOWDER AT WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Equipment: Rolling cart
- 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: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Main kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Main bar
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: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Back room
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: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Dry storage
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: *IN PROGRESS: JCICHILI/SOUP/SALAD BAR LOCATION:INSTALL A HANDWASHING SINK, PAPERTOWELS AND SOAP AT THE CHILI/SOUP/SALAD BAR SALES FLOOR STATION TO ALLOW FOOD HANDLERS TO WASH HANDS PROPERLY DURING SERVICE.
Location: Sales floor
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.
Comments: TOSS & ROLL LOCATION:DO NOT STORE ROLLING CARTS IN FRONT OF HANDSINK; KEEP ACCESS TO HAND WASHING STATIONS FREE AND ACCESSIBLE AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CHOP STICKS LOCATON:
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: GUEST RESTAURANT LOCATION:--CORRECTEDIN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.TAVOLINO LOCATION:--CORRECTEDIN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.HOME-STYLE COOKING STATION LOCATION:--COSIN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.SUBWAY LOCATION:--CORRECTEDIN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: CHILI/SOUP/SALAD BAR LOCATION:FOOD HANDLER AT THIS STATION WEARING BIG WATCH--REMOVE.BBQ DISTRICT:FOOD HANDLER AT THIS STATION WEARING BIG WATCH--REMOVE.
- 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: CHOP STICKS, BBQ DISTRICT & AT HOME-STYLE COOKING STATION LOCATIONS:--IN PROGRESS. WORK ORDER HAS BEEN SUBMITTED. NEW CEILING TILES HAVE ALSO BEEN PURCHASED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY CEILING TILES/VENTS (IN PROGRESS) AND INTERIOR & EXTERIOR SURFACES OF HOOD SYSTEM; INCLUDING FILTERS (CORRECTED).
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: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Main kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST 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: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom mens
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom women
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back 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: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- 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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
Location: Main 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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
Location: Walk-in freezer
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Main kitchen
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DISHMACHINE ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE EXTERIOR SURFACES; DO NOT USE DISHMACHINE TO STORE ITEMS ON TOP OF UNIT. DO NOT USE AS A STORAGE.
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: GUEST RESTAURANT LOCATION:--IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED. SPLASH GUARD SHIELDS HAVE BEEN FABRICATED.INSTALL PROPER SPLASH GUARD SHIELDS AT THE GUEST RESTAURANT LOCATION HANDSINK TO PREVENT CROSS-CONTAMINATION DURING SERVING TIMES.
Location: Service counter
Equipment: Hand sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: MAIN KITCHEN:--IN PROGRESS WITH JCI. WORK ORDER HAS BEEN SUBMITTED.REPAIR INTERIOR LEAKS AT MAIN KITCHEN WALK-IN-FREEZER WHERE NEEDED TO PREVENT HEAVY ICE BUILD-UP.
Location: Main kitchen
Equipment: Walk in freezer
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: GUEST RESTAURANT LOCATION:--IN PROGRESS. WORK ORDER HAS BEEN SUBMITTED FOR SNEEZE GUARD SHIELDS.LARGE CONTAINER OF HUMMUS NOT PROTECTED WITH PROPER SNEEZE SHIELD OR COVERED PROPERLY DURING SERVICE TIMES TO PREVENT CROSS-CONTAMINATION.PURCHASE PROPER SNEEZE GUARD SHIELDS OR COVERS FOR FOODS THAT MAY BE EXPOSED IMPROPERLY TO EMPLOYEES AND CUSTOMERS DURING SERVING TIMES.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Pizza oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Back room
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: CHOP STICKS LOCATION:REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT LOCATION CEILING.
Location: Service counter
- 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: ECOLAB SERVICE ORDERDISHMACHINE ROOM:REPAIR ALL LEAKS AT THE TOP OF DISHMACHINE AT PIPING (CORRECTED) AND AT CHEMICAL SOLUTION CONTAINERS (IN PROGRESS: NEW DISPENSER HAS BEEN ORDERED) THAT ARE LEAKING.*CONTACT YOUR PROFESSIONAL SERVICE PROVIDER ECOLAB.
Location: Dish machine area
Equipment: Dishmachine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: CHOP STICKS LOCATION:IN USE UTENSILS ARE STORED IN STAGNANT WATER--DISCONTINUE THIS BEHAVIOR. IN USE UTENSILS CAN ONLY BE STORED IN FREE-FLOWING DIP WELL, WATER MAINTAINED AT 135 F OR ABOVE OR IN CLEAN DRY OR ON CLEAN DRY SANITARY SURFACES/CONTAINERS.
Location: Service counter
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10/22/2014 | 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Main kitchen
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Back room
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Dry storage
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: GUEST RESTAURANT LOCATION:FOOD HANDLER STATION THAT HE WAS NOT WASHING HIS HANDS AT THIS LOCATION. THIS LOCATION CURRENTLY HAS A HANDWASHING STATION THAT IS PROPERLY STOCKED WITH SOAP AND PAPERTOWELS. PLEASE ENSURE AND ENFORE THAT ALL GUEST RESTAURANT EMPLOYEES ARE WASHING HANDS FREQUENTLY AND PROPERLY DURING OPERATION HOURS AT PROVIDED DESIGNATED HANDSINKS.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: MAIN KITCHEN LOCATION:1) PACKAGES OF BREAD STORED ON TOP OF RAW SHELL EGGS AT KITCHEN WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.2) RAW MEATS STORED NEXT TO CORN CHOWDER AT WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Location: Main kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: MAIN KITCHEN LOCATION:1) PACKAGES OF BREAD STORED ON TOP OF RAW SHELL EGGS AT KITCHEN WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.2) RAW MEATS STORED NEXT TO CORN CHOWDER AT WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Equipment: Rolling cart
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Main kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Main bar
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: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Back room
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: *CONTINUE TO MONITOR AND WORK ON.MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Dry storage
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: *IN PROGRESS: JCICHILI/SOUP/SALAD BAR LOCATION:INSTALL A HANDWASHING SINK, PAPERTOWELS AND SOAP AT THE CHILI/SOUP/SALAD BAR SALES FLOOR STATION TO ALLOW FOOD HANDLERS TO WASH HANDS PROPERLY DURING SERVICE.
Location: Sales floor
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.
Comments: TOSS & ROLL LOCATION:DO NOT STORE ROLLING CARTS IN FRONT OF HANDSINK; KEEP ACCESS TO HAND WASHING STATIONS FREE AND ACCESSIBLE AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CHOP STICKS LOCATON:
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: GUEST RESTAURANT LOCATION:--CORRECTEDIN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.TAVOLINO LOCATION:--CORRECTEDIN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.HOME-STYLE COOKING STATION LOCATION:--COSIN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.SUBWAY LOCATION:--CORRECTEDIN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: CHILI/SOUP/SALAD BAR LOCATION:FOOD HANDLER AT THIS STATION WEARING BIG WATCH--REMOVE.BBQ DISTRICT:FOOD HANDLER AT THIS STATION WEARING BIG WATCH--REMOVE.
- 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: CHOP STICKS, BBQ DISTRICT & AT HOME-STYLE COOKING STATION LOCATIONS:--IN PROGRESS. WORK ORDER HAS BEEN SUBMITTED. NEW CEILING TILES HAVE ALSO BEEN PURCHASED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY CEILING TILES/VENTS (IN PROGRESS) AND INTERIOR & EXTERIOR SURFACES OF HOOD SYSTEM; INCLUDING FILTERS (CORRECTED).
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: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Main kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST 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: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom mens
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom women
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: *IN PROGRESS: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back 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: JCIMAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. *IT IS HIGHLY RECOMMENDED THAT ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:--CORRECTED.3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- 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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
Location: Main 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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
Location: Walk-in freezer
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: *IN PROGRESS: JCI WORK ORDERS ARE PENDING.*ALSO ADDRESS SIMILAR HANDSINK TEMPERATURE ISSUES AT ALL SERVING COUNTER AND MAIN KITCHEN HANDSINKS THAT ARE NOT REACHING PROPER TEMPEATURES OF 100 F.TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Main kitchen
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DISHMACHINE ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE EXTERIOR SURFACES; DO NOT USE DISHMACHINE TO STORE ITEMS ON TOP OF UNIT. DO NOT USE AS A STORAGE.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GUEST RESTAURANT LOCATION:--IN PROGRESS: WORK ORDER HAS BEEN SUBMITTED. SPLASH GUARD SHIELDS HAVE BEEN FABRICATED.INSTALL PROPER SPLASH GUARD SHIELDS AT THE GUEST RESTAURANT LOCATION HANDSINK TO PREVENT CROSS-CONTAMINATION DURING SERVING TIMES.
Location: Service counter
Equipment: Hand sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: MAIN KITCHEN:--IN PROGRESS WITH JCI. WORK ORDER HAS BEEN SUBMITTED.REPAIR INTERIOR LEAKS AT MAIN KITCHEN WALK-IN-FREEZER WHERE NEEDED TO PREVENT HEAVY ICE BUILD-UP.
Location: Main kitchen
Equipment: Walk in freezer
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: GUEST RESTAURANT LOCATION:--IN PROGRESS. WORK ORDER HAS BEEN SUBMITTED FOR SNEEZE GUARD SHIELDS.LARGE CONTAINER OF HUMMUS NOT PROTECTED WITH PROPER SNEEZE SHIELD OR COVERED PROPERLY DURING SERVICE TIMES TO PREVENT CROSS-CONTAMINATION.PURCHASE PROPER SNEEZE GUARD SHIELDS OR COVERS FOR FOODS THAT MAY BE EXPOSED IMPROPERLY TO EMPLOYEES AND CUSTOMERS DURING SERVING TIMES.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Pizza oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Back room
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:--CORRECTED.DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER (CONTINUE TO WORK ON) FANGUARDS.CATERING ROOM:--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: CHOP STICKS LOCATION:REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT LOCATION CEILING.
Location: Service counter
- 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: ECOLAB SERVICE ORDERDISHMACHINE ROOM:REPAIR ALL LEAKS AT THE TOP OF DISHMACHINE AT PIPING AND AT CHEMICAL SOLUTION CONTAINERS THAT ARE LEAKING.*CONTACT YOUR PROFESSIONAL SERVICE PROVIDER ECOLAB.
Location: Dish machine area
Equipment: Dishmachine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: CHOP STICKS LOCATION:IN USE UTENSILS ARE STORED IN STAGNANT WATER--DISCONTINUE THIS BEHAVIOR. IN USE UTENSILS CAN ONLY BE STORED IN FREE-FLOWING DIP WELL, WATER MAINTAINED AT 135 F OR ABOVE OR IN CLEAN DRY OR ON CLEAN DRY SANITARY SURFACES/CONTAINERS.
Location: Service counter
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10/15/2014 | 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Sales floor
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- 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: TOSS & ROLL LOCATION: 1) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.2) SALAD DRESSINGS SUCH AS RANCH, HONEY MUSTARD AND BLUE CHEESE MAINTAINING A COLD-HOLDING TEMPERTURE OF 44 F - 47 F. ENSURE PROPER ICE BATH SET-UP OR STORE UNDER ON IN PROPER REFRIGERATION OF 41 F OR BELOW.CHILI/SOUP/SALAD BAR LOCATION:3) SOUR CREAM AT CHILI STATION AT 44 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.4) ENSURE THAT INDIVIDUALLY BUTTER PACKAGES ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.5) COTTAGE CHEESE AT 48 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.6) SOUR CREAM AT MEXICAN FOOD BUFFET LOCATION AT 51 F. IMPROPER ICE BATH SET-UP. ENSURE THAT SOUR CREAM FOOD CONTAINER IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.GUEST RESTAURANT LOCATION:7) HUMMUS STORED AT ROOM TEMPERATURE. ENSURE THAT HUMMUS IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.CHOP STICKS LOCATION:8) COLD-TOP REFRIGERATION UNIT ON SWITCH IS OFF THAT STORES SHRIMP, BEEF AND CHICKEN. ENSURE THAT COLD-TOP REFRIGERATION UNIT IS TURNED ON PROPERLY DAILY AND CHECKED TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW BEFORE USE. FOODS AT COLD-TOP UNIT IS MAINTAINED AT 46 F - 53 F.*CORRECTIVE ACTION* ICE BATHTAVOLINO LOCATION:9) SHRIMP AT 44 - 43 F. ENSURE THAT SHRIMP IS SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.BBQ DISTRICT LOCATION:10) SALAD DRESSINGS AT 53 F. ENSURE THAT SALAD DRESSINGS ARE SUBMERGED PROPERLY IN ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING AT 41 F OR BELOW TO ENSURE ALL OF FOOD PRODUCT IS BEING MAINTAINED AT 41 F OR BELOW.HOME-STYLE COOKING STATION:11) COLE SLAW AT 42 F - 55 F. COLE SLAW WAS DISCARDED. COLE SLAW FOOD CONTAINER WAS SITTING ON TOP OF ICE AND NOT STORED SUBMERGED IN ICE BATH PROPERLY.*TEMPORARY CORRECTIVE ACTIONS WERE CONDUCTED AT THE TIME OF THE ROUTINE INSPECTION; HOWEVER, NOT ALL SALAD DRESSING CONTAINERS CURRENTLY ARE NOT STORED IN A WAY TO CONDUCT A PROPER ICE BATH. IT IS HIGHLY RECOMMENDED THAT ESTABLISHMENT CHANGE ALL SALAD BAR STATIONS AND SALAD DRESSING STATIONS TO MECHANICAL REFRIGERATION UNITS WITH DEEPING HOLDING WELLS TO MAINTAIN PROPER COLD-HOLDING TEMPERATURES OF 41 F. CURRENT SALAD BAR AND SALAD DRESSING STATIONS ARE VERY SHALLOW AND DOES NOT ASSIST WITH MAINTAINING COLD-HOLDING TEMPERATURES WITH AN ICE BATH; MOREOVER THE CURRENT DESIGN OF THE SALAD BAR STATIONS ARE NOT COMPATIBLE AND/OR EFFICIENT TO THIS METHOD.
Location: Service counter
- Bait stations (corrected on site)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Main kitchen
- Bait stations (corrected on site)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Back room
- Bait stations (corrected on site)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: MAIN KITCHEN, DRY STORAGE ROOM AND CATERING ROOM LOCATIONS:REMOVE FLY STRIPS AT THE ABOVE LOCATIONS.*RECOMMENDATION* PURCHASE INSECT LIGHT TRAPPING DEVICES. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Dry storage
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: GUEST RESTAURANT LOCATION:FOOD HANDLER STATION THAT HE WAS NOT WASHING HIS HANDS AT THIS LOCATION. THIS LOCATION CURRENTLY HAS A HANDWASHING STATION THAT IS PROPERLY STOCKED WITH SOAP AND PAPERTOWELS. PLEASE ENSURE AND ENFORE THAT ALL GUEST RESTAURANT EMPLOYEES ARE WASHING HANDS FREQUENTLY AND PROPERLY DURING OPERATION HOURS AT PROVIDED DESIGNATED HANDSINKS.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: MAIN KITCHEN LOCATION:1) PACKAGES OF BREAD STORED ON TOP OF RAW SHELL EGGS AT KITCHEN WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.2) RAW MEATS STORED NEXT TO CORN CHOWDER AT WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Location: Main kitchen
Equipment: Walk in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: MAIN KITCHEN LOCATION:1) PACKAGES OF BREAD STORED ON TOP OF RAW SHELL EGGS AT KITCHEN WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.2) RAW MEATS STORED NEXT TO CORN CHOWDER AT WALK-IN-COOLER ON ROLLING CART. DISCONTINUE TO PREVENT CROSS-CONTAMINATION.
Equipment: Rolling cart
- 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: MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Main kitchen
Equipment: Knife/utensil rack
- 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: MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Main bar
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: MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Back room
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: MAIN KITCHEN & CATERING ROOM LOCATION:CONDUCT WHERE NEEDED.
Location: Dry storage
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: CHILI/SOUP/SALAD BAR LOCATION:INSTALL A HANDWASHING SINK, PAPERTOWELS AND SOAP AT THE CHILI/SOUP/SALAD BAR SALES FLOOR STATION TO ALLOW FOOD HANDLERS TO WASH HANDS PROPERLY DURING SERVICE.
Location: Sales floor
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.
Comments: TOSS & ROLL LOCATION:DO NOT STORE ROLLING CARTS IN FRONT OF HANDSINK; KEEP ACCESS TO HAND WASHING STATIONS FREE AND ACCESSIBLE AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CHOP STICKS LOCATON:
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: GUEST RESTAURANT LOCATION:IN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.TAVOLINO LOCATION:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.HOME-STYLE COOKING STATION LOCATION:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.SUBWAY LOCATION:IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: CHILI/SOUP/SALAD BAR LOCATION:FOOD HANDLER AT THIS STATION WEARING BIG WATCH--REMOVE.BBQ DISTRICT:FOOD HANDLER AT THIS STATION WEARING BIG WATCH--REMOVE.
- 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: CHOP STICKS, BBQ DISTRICT & AT HOME-STYLE COOKING STATION LOCATIONS:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED/DUSTY CEILING TILES/VENTS AND INTERIOR & EXTERIOR SURFACES OF HOOD SYSTEM (INCLUDING FILTERS).
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Main kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST 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: MAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom mens
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Emp restroom women
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MAIN KITCHEN, SERVICE COUNTER AND DISH ROOM LOCATIONS:1) REPLACE ANY DAMAGED CEILING TILES WHERE NEEDED AT MAIN KITCHEN, FOOD SERVICE COUNTER LOCATIONS AND AT DISHMACHINE ROOM.EMPLOYEE RESTROOMS:2) REPLACE DAMAGED COUNTER-TOPS ARE EMPLOYEE MAIN KITCHEN RESTROOMS. ALL COUNTER-TOP SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.CATERING ROOM DRY STORAGE ROOM:3) REPAIR ALL EXPOSED OPENINGS/HOLES AT WALLS WHERE NEEDED AT DRY STOCK STORAGE ROOM. ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
Location: Main 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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
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: MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE SODA SYRUP BOXES ARE STORED AND AT WALK-IN-COOLER & WALK-IN-FREEZER UNITS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS UNDER KITCHEN HOOD SYSTEM AND BEHIND KETTLE EQUPIMENT WHERE NEEDED (EX. LIVE BUGS OBSERVED AT THIS LOCATION). ENSURE PROPER FOLLOW-UP WITH PROFESSIONAL PEST CONTROL PROVIDER REGARDING THIS LOCATION. PROVIDE DOCUMENTATION ON THE RECHECK INSPECTION DATE. CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS AT CATERING ROOM.
Location: Walk-in freezer
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: TOSS & ROLL LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.COOKING LIGHT LOCATION:HAND SINK HOT WATER TEMPERATURE AT 75 F; REPAIR PROPERLY TO ENSURE HOT WATER AT HANDSINKS ARE MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Sales floor
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DISHMACHINE ROOM:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE EXTERIOR SURFACES; DO NOT USE DISHMACHINE TO STORE ITEMS ON TOP OF UNIT. DO NOT USE AS A STORAGE.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GUEST RESTAURANT LOCATION:INSTALL PROPER SPLASH GUARD SHIELDS AT THE GUEST RESTAURANT LOCATION HANDSINK TO PREVENT CROSS-CONTAMINATION DURING SERVING TIMES.SALES FLOOR SALAD BAR LOCATIONS:REPLACE OR RESURFACE RUSTED SHELVING AT THE INTERIOR OF REFRIGERATION UNITS AT SALAD BAR LOCATIONS WHERE NEEDED.
Location: Service counter
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: GUEST RESTAURANT LOCATION:INSTALL PROPER SPLASH GUARD SHIELDS AT THE GUEST RESTAURANT LOCATION HANDSINK TO PREVENT CROSS-CONTAMINATION DURING SERVING TIMES.SALES FLOOR SALAD BAR LOCATIONS:REPLACE OR RESURFACE RUSTED SHELVING AT THE INTERIOR OF REFRIGERATION UNITS AT SALAD BAR LOCATIONS WHERE NEEDED.
Location: Sales floor
Equipment: Reach in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: MAIN KITCHEN:REPAIR INTERIOR LEAKS AT MAIN KITCHEN WALK-IN-FREEZER WHERE NEEDED TO PREVENT HEAVY ICE BUILD-UP.
Location: Main kitchen
Equipment: Walk in freezer
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: GUEST RESTAURANT LOCATION:LARGE CONTAINER OF HUMMUS NOT PROTECTED WITH PROPER SNEEZE SHIELD OR COVERED PROPERLY DURING SERVICE TIMES TO PREVENT CROSS-CONTAMINATION.PURCHASE PROPER SNEEZE GUARD SHIELDS OR COVERS FOR FOODS THAT MAY BE EXPOSED IMPROPERLY TO EMPLOYEES AND CUSTOMERS DURING SERVING TIMES.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Pizza oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Back room
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Main kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHOP STICKS LOCATION:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXPOSED CLEAN PLATE/BOWL STORAGE SHELVING AND STAINLESS-STEEL CABINET STOREAGE.BBQ DISTRICT:DO NOT USE PIZZA OVEN AS A STORAGE; KEEP CLEAN/SANITIZED AND ACCESSIBLE AT ALL TIMES.MAIN KITCHEN:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.CATERING ROOM:3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FANGUARDS.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CATERING ROOM AND DRY STORAGE ROOM SOILED/DUSTY SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: CHOP STICKS LOCATION:REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT LOCATION CEILING.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DISHMACHINE ROOM:REPAIR ALL LEAKS AT THE TOP OF DISHMACHINE AT PIPING AND AT CHEMICAL SOLUTION CONTAINERS THAT ARE LEAKING.*CONTACT YOUR PROFESSIONAL SERVICE PROVIDER ECOLAB.
Location: Dish machine area
Equipment: Dishmachine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: CHOP STICKS LOCATION:IN USE UTENSILS ARE STORED IN STAGNANT WATER--DISCONTINUE THIS BEHAVIOR. IN USE UTENSILS CAN ONLY BE STORED IN FREE-FLOWING DIP WELL, WATER MAINTAINED AT 135 F OR ABOVE OR IN CLEAN DRY OR ON CLEAN DRY SANITARY SURFACES/CONTAINERS.
Location: Service counter
|
10/07/2014 | Routine |
- 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: East dish room dish machine: max temp at dish level only hitting 133-134 F. Repair so that sanitizing step reaches 160 F at dish level.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean compressor fan housings inside "cook's freezer" walk-in, slight accumulation of dust.
Location: Kitchen
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Prep sink next to Chopsticks station leaks from faucet; repair.
Location: -
Equipment: Prep sink
|
03/06/2014 | 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: East dish room dish machine: max temp at dish level only hitting 133-134 F. Repair so that sanitizing step reaches 160 F at dish level.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean compressor fan housings inside "cook's freezer" walk-in, slight accumulation of dust.
Location: Kitchen
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Prep sink next to Chopsticks station leaks from faucet; repair.
Location: -
Equipment: Prep sink
|
02/07/2014 | Routine |
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Routine floor cleaning in dry storage room and behind ice machine in kitchen.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Routine floor cleaning in dry storage room and behind ice machine in kitchen.
Location: Kitchen
- Food unsafe(Non-Critical) (corrected on site)
One can on can storage rack... no label
Correction: Make sure food product in can is in a wholesome condition prior to use.... Label can as needed. Corrected during inspection
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. (Restore hot water service to prep sink)
Location: Kitchen
Equipment: Prep sink
|
08/23/2013 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from ceiling/wall area in walk in cooler, and clean ceiling tiles around hood at grill unit area.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean dust from ceiling/wall area in walk in cooler, and clean ceiling tiles around hood at grill unit area.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean some rolling transport carts as needed, and clean metal shelving in the chemical storage room.
Location: Prep area
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean some rolling transport carts as needed, and clean metal shelving in the chemical storage room.
Location: Chemical room
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing leak at faucet of 2 bay prep sink.
Location: Prep area
Equipment: 2-bay
|
04/19/2013 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint. (Pot and pan dish washer area of kitchen)
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean up water on floor under ice machine in dry storage room; and clean up water on floor in pot and pans washer area.... Repair any leaks at pot and pan washer unit as needed...
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean up water on floor under ice machine in dry storage room; and clean up water on floor in pot and pans washer area.... Repair any leaks at pot and pan washer unit as needed...
Location: Dry storage
- Food storage (corrected on site)
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.
Comments: One plastic bag of soft drink syrup on floor by boxed soft drink rack in back side storage area. (Corrected during inspection)
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair leak at ice machine.
Location: Dry storage
Equipment: Ice machine
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12/18/2012 | Routine |
- Hoods inadequate or unapproved
Ventilation hood inadequate to remove smoke from Grill unit area.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Some smoke from grill unit is not being pulled up into hood system. Correct this issue as needed.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair hole in wall under drain board area of Pot and Pan Washer in kitchen.
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: Clean wall area under cooling fan assembly unit in the walk in produce cooler; Clean floor under pot and pan dish washer unit and drain board area; Clean up leakage/spill under boxed soft drink rack in back storage room area; Clean ceiling tiles and light guards as needed next to grill hood in grill unit area.
Location: Prep 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: Clean wall area under cooling fan assembly unit in the walk in produce cooler; Clean floor under pot and pan dish washer unit and drain board area; Clean up leakage/spill under boxed soft drink rack in back storage room area; Clean ceiling tiles and light guards as needed next to grill hood in grill unit area.
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: Clean wall area under cooling fan assembly unit in the walk in produce cooler; Clean floor under pot and pan dish washer unit and drain board area; Clean up leakage/spill under boxed soft drink rack in back storage room area; Clean ceiling tiles and light guards as needed next to grill hood in grill unit area.
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: Clean wall area under cooling fan assembly unit in the walk in produce cooler; Clean floor under pot and pan dish washer unit and drain board area; Clean up leakage/spill under boxed soft drink rack in back storage room area; Clean ceiling tiles and light guards as needed next to grill hood in grill unit area.
Location: Dry storage
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hand towel dispensers need batteries to operate in the correct manner. (Stir Fry unit and Pot and Pan washer area) Corrected during inspection
Location: Dish machine area
Equipment: Hand sink
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Hand towel dispensers need batteries to operate in the correct manner. (Stir Fry unit and Pot and Pan washer area) Corrected during inspection
Location: Prep area
Equipment: Hand sink
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08/09/2012 | Routine |
- Single Service/Equipment storage (corrected on site)
Single service article(s), stored improperly. (Package of cup lids on floor)
Correction: 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: One package of plastic cup lids on floor under ice machine... Corrected during inspection
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, and provide proper ventilatrion.
Comments: Clean hood interior and filters to increase ventilation... Grill station hood.... Smoke from cooking burgers not ventilating through exhaust hood correctly at this time.
Location: Prep area
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair. (Hand sink was draining slowly)
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
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03/15/2012 | Routine |
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