| No violation noted during this evaluation. | 07/22/2014 | Routine |
| No violation noted during this evaluation. | 05/12/2014 | Non-Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Whipped butter stored at room temp on counter next to oven. Store in prep top or use ice to hold at 41 or below. **CORRECTED 10/212. Left-hand front prep top: gorgonzola and feta at 46, hard boiled egg at 46, cooked chicken at 49. Temps OK in reach-in underneath. Please do not stack souffle cups of cheese higher than edge of container. ** CORRECTED 10/213. Right-hand front prep top: tuna salad at 44, lunch meats at 44-45, cream cheese spreads at 48-49. Lunch meat temps OK in reach-in underneath. **10/21 RECHECK: SALADS AND LUNCH MEAT IN LEFT PORTION OF THIS PREP TOP MAINTAINING GOOD TEMP, HOWEVER CREAM CHEESES IN SHALLOWER PANS ON RIGHT SIDE STILL READING 48-49 F. MANAGER WILL TRY USING DEEPER PANS FOR CREAM CHEESE, OR MAY STORE DIFFERENTLY, TO MAINTAIN GOOD TEMP.4. Basement prep-top: feta at 46, melon at 43. Temps OK in reach-in underneath. ** CORRECTED 10/21
Location: Service counter
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Whipped butter stored at room temp on counter next to oven. Store in prep top or use ice to hold at 41 or below. **CORRECTED 10/212. Left-hand front prep top: gorgonzola and feta at 46, hard boiled egg at 46, cooked chicken at 49. Temps OK in reach-in underneath. Please do not stack souffle cups of cheese higher than edge of container. ** CORRECTED 10/213. Right-hand front prep top: tuna salad at 44, lunch meats at 44-45, cream cheese spreads at 48-49. Lunch meat temps OK in reach-in underneath. **10/21 RECHECK: SALADS AND LUNCH MEAT IN LEFT PORTION OF THIS PREP TOP MAINTAINING GOOD TEMP, HOWEVER CREAM CHEESES IN SHALLOWER PANS ON RIGHT SIDE STILL READING 48-49 F. MANAGER WILL TRY USING DEEPER PANS FOR CREAM CHEESE, OR MAY STORE DIFFERENTLY, TO MAINTAIN GOOD TEMP.4. Basement prep-top: feta at 46, melon at 43. Temps OK in reach-in underneath. ** CORRECTED 10/21
Location: Basement
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Sanitizer bucket and knife in basement hand sink. Corrected on site.
Location: Basement
Equipment: Hand sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop in bucket next to upstairs mop sink. Please hang or invert wet mops to dry.
Location: Back room
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Chocolate-dipped strawberries next to register under saran wrap. Wrap each cup individually, or provide permanant means to protect from contamination.
Location: Sales floor
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towel dispenser jammed. Corrected on site.
Location: Basement
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on counter. Store in food safe container with handle up. Corrected on site.
Location: Service counter
Equipment: -
|
10/28/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Whipped butter stored at room temp on counter next to oven. Store in prep top or use ice to hold at 41 or below. **CORRECTED 10/212. Left-hand front prep top: gorgonzola and feta at 46, hard boiled egg at 46, cooked chicken at 49. Temps OK in reach-in underneath. Please do not stack souffle cups of cheese higher than edge of container. ** CORRECTED 10/213. Right-hand front prep top: tuna salad at 44, lunch meats at 44-45, cream cheese spreads at 48-49. Lunch meat temps OK in reach-in underneath. **10/21 RECHECK: SALADS AND LUNCH MEAT IN LEFT PORTION OF THIS PREP TOP MAINTAINING GOOD TEMP, HOWEVER CREAM CHEESES IN SHALLOWER PANS ON RIGHT SIDE STILL READING 48-49 F. MANAGER WILL TRY USING DEEPER PANS FOR CREAM CHEESE, OR MAY STORE DIFFERENTLY, TO MAINTAIN GOOD TEMP.4. Basement prep-top: feta at 46, melon at 43. Temps OK in reach-in underneath. ** CORRECTED 10/21
Location: Service counter
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Whipped butter stored at room temp on counter next to oven. Store in prep top or use ice to hold at 41 or below. **CORRECTED 10/212. Left-hand front prep top: gorgonzola and feta at 46, hard boiled egg at 46, cooked chicken at 49. Temps OK in reach-in underneath. Please do not stack souffle cups of cheese higher than edge of container. ** CORRECTED 10/213. Right-hand front prep top: tuna salad at 44, lunch meats at 44-45, cream cheese spreads at 48-49. Lunch meat temps OK in reach-in underneath. **10/21 RECHECK: SALADS AND LUNCH MEAT IN LEFT PORTION OF THIS PREP TOP MAINTAINING GOOD TEMP, HOWEVER CREAM CHEESES IN SHALLOWER PANS ON RIGHT SIDE STILL READING 48-49 F. MANAGER WILL TRY USING DEEPER PANS FOR CREAM CHEESE, OR MAY STORE DIFFERENTLY, TO MAINTAIN GOOD TEMP.4. Basement prep-top: feta at 46, melon at 43. Temps OK in reach-in underneath. ** CORRECTED 10/21
Location: Basement
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Sanitizer bucket and knife in basement hand sink. Corrected on site.
Location: Basement
Equipment: Hand sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop in bucket next to upstairs mop sink. Please hang or invert wet mops to dry.
Location: Back room
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Chocolate-dipped strawberries next to register under saran wrap. Wrap each cup individually, or provide permanant means to protect from contamination.
Location: Sales floor
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towel dispenser jammed. Corrected on site.
Location: Basement
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on counter. Store in food safe container with handle up. Corrected on site.
Location: Service counter
Equipment: -
|
10/21/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Whipped butter stored at room temp on counter next to oven. Store in prep top or use ice to hold at 41 or below.2. Left-hand front prep top: gorgonzola and feta at 46, hard boiled egg at 46, cooked chicken at 49. Temps OK in reach-in underneath. Please do not stack souffle cups of cheese higher than edge of container.3. Right-hand front prep top: tuna salad at 44, lunch meats at 44-45, cream cheese spreads at 48-49. Lunch meat temps OK in reach-in underneath.4. Basement prep-top: feta at 46, melon at 43. Temps OK in reach-in underneath.
Location: Service counter
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Whipped butter stored at room temp on counter next to oven. Store in prep top or use ice to hold at 41 or below.2. Left-hand front prep top: gorgonzola and feta at 46, hard boiled egg at 46, cooked chicken at 49. Temps OK in reach-in underneath. Please do not stack souffle cups of cheese higher than edge of container.3. Right-hand front prep top: tuna salad at 44, lunch meats at 44-45, cream cheese spreads at 48-49. Lunch meat temps OK in reach-in underneath.4. Basement prep-top: feta at 46, melon at 43. Temps OK in reach-in underneath.
Location: Basement
Equipment: Prep Top Cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Sanitizer bucket and knife in basement hand sink. Corrected on site.
Location: Basement
Equipment: Hand sink
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop in bucket next to upstairs mop sink. Please hang or invert wet mops to dry.
Location: Back room
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Chocolate-dipped strawberries next to register under saran wrap. Wrap each cup individually, or provide permanant means to protect from contamination.
Location: Sales floor
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Paper towel dispenser jammed. Corrected on site.
Location: Basement
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on counter. Store in food safe container with handle up. Corrected on site.
Location: Service counter
Equipment: -
|
10/09/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. CHICKEN, EGGS AT IMPROPER TEMPERATURE. PERSON IN CHARGE DISCARDED EGGS AND PUT CHICKEN IN OVEN TO REHEAT TO 165 DEGREES F. MONITOR UNIT. ENSURE HOLDS FOOD AT 135 OR DO NOT HOLD FOOD INSIDE.
Location: Kitchen (front)
Equipment: Warming drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE FOOD ITEMS ARE KEPT AT 41 AND BELOW AT ALL TIMES.
Location: Kitchen (front)
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN MOP SINK FAUCET.
Equipment: Mop sink
- 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. BREAD KNIFE STORED BETWEEN COOLER AND COUNTER. STORE ON CLEANED AND SANITIZED SURFACE.
Location: Kitchen (front)
|
03/01/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. CHICKEN, EGGS AT IMPROPER TEMPERATURE. PERSON IN CHARGE DISCARDED EGGS AND PUT CHICKEN IN OVEN TO REHEAT TO 165 DEGREES F. MONITOR UNIT. ENSURE HOLDS FOOD AT 135 OR DO NOT HOLD FOOD INSIDE.
Location: Kitchen (front)
Equipment: Warming drawers
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE FOOD ITEMS ARE KEPT AT 41 AND BELOW AT ALL TIMES.
Location: Kitchen (front)
Equipment: Make table cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN MOP SINK FAUCET.
Equipment: Mop sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. BREAD KNIFE STORED BETWEEN COOLER AND COUNTER. STORE ON CLEANED AND SANITIZED SURFACE.
Location: Kitchen (front)
|
02/21/2013 | Routine |
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Corrected during inspection
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner. (Box of food stored on floor of walk in freezer)
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: Corrected during inspection
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. (Dust on exterior side of ice machine)
Correction: Clean exterior side of ice machine...
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: One ceiling light fixture needs light shield.
Location: Kitchen
|
08/15/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD-TOP COOLERS IN SANDWICH MAKE AREA ARE HOLDING FOOD TEMPERATURES AT 46 - 49 DEGREES FAHRENHEIT. CUBED CHICKEN 46 dFCUBED TURKEY 47 dF
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD-TOP COOLERS IN SANDWICH MAKE AREA ARE HOLDING FOOD TEMPERATURES AT 46 - 49 DEGREES FAHRENHEIT. CUBED CHICKEN 46 dFCUBED TURKEY 47 dF
Location: Cook line
Equipment: Cold top
- No hand washing (when) (corrected on site)
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: EMPLOYEE NOT WASHING HANDS PRIOR TO PUTTING GLOVES ON. CORRECTED ON SIGHT. INSTRUCTED EMPLOYEE TO WASH HANDS FIRST.
- 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: RAW EGGS STORED ABOVE RAW VEGETABLES. EEGS MOVED TO LOWER SHELF, BELOW LESS POTENTIALLY HAZARDOUS FOOD ITEMS.
Location: Cook line
Equipment: Cold top
|
02/03/2012 | Super Bowl Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD-TOP COOLERS IN SANDWICH MAKE AREA ARE HOLDING FOOD TEMPERATURES AT 46 - 49 DEGREES FAHRENHEIT. CUBED CHICKEN 46 dFCUBED TURKEY 47 dF
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTH COLD-TOP COOLERS IN SANDWICH MAKE AREA ARE HOLDING FOOD TEMPERATURES AT 46 - 49 DEGREES FAHRENHEIT. CUBED CHICKEN 46 dFCUBED TURKEY 47 dF
Location: Cook line
Equipment: Cold top
- No hand washing (when) (corrected on site)
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: EMPLOYEE NOT WASHING HANDS PRIOR TO PUTTING GLOVES ON. CORRECTED ON SIGHT. INSTRUCTED EMPLOYEE TO WASH HANDS FIRST.
- 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: RAW EGGS STORED ABOVE RAW VEGETABLES. EEGS MOVED TO LOWER SHELF, BELOW LESS POTENTIALLY HAZARDOUS FOOD ITEMS.
Location: Cook line
Equipment: Cold top
|
01/31/2012 | Super Bowl Routine |
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