- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SEVERAL CHEMICALS STORED ABOVE SINGLE-SERVICE USE ITEMS AT INTERIOR CABINETS AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR WALK-IN-FREEZER TO ELIMINATE HEAVY ICE BUILD-UP AT INTERIOR.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) KEEP FOOD PRODUCTS COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER WHEN NOT IN USE.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) KEEP FOOD PRODUCTS COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER WHEN NOT IN USE.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: reach in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.2) KEEP FOOD PRODUCTS COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER WHEN NOT IN USE.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN SHELVING THAT IS EXTENDED FROM CEILING AND AT BOTTOM SHELVING AT FRONT SERVICE/CASHIER LOCATION SHELVING WHERE NEEDED.,
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN SHELVING THAT IS EXTENDED FROM CEILING AND AT BOTTOM SHELVING AT FRONT SERVICE/CASHIER LOCATION SHELVING WHERE NEEDED.,
Location: Kitchen (back)
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE ATTACHED ICE DISPENSER (EX. PINK SLIME YEAST BUILD-UP).
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE ATTACHED ICE DISPENSER (EX. PINK SLIME YEAST BUILD-UP).
Location: Dining room
Equipment: Ice bin
|
10/22/2014 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MINOR FLY ACTIVITY OBSERVED AT FRONT SERVICE COUNTER LOCATION AND AT KITCHEN.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MINOR FLY ACTIVITY OBSERVED AT FRONT SERVICE COUNTER LOCATION AND AT KITCHEN.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT; MAINTAIN IN-PLACE SANITIZER AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS BELOW 200 PPM FOR QUAT; MAINTAIN IN-PLACE SANITIZER AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Dining room
Equipment: Soda machine
|
07/16/2014 | Illness Complaint |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Prep table
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE COUNTER LOCATION CEILING VENTS WHERE NEEDED.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE COUNTER LOCATION CEILING VENTS WHERE NEEDED.
Location: Service counter
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: WALK-IN-FREEZER FLOOR LIFTING UP; SEAL DOWN PROPERLY AND/OR REPAIR TO ENSURE SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.
Location: Walk-in freezer
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PUT CEILING TILES BACK UP PROPERLY ABOVE BACK DESK LOCATION TO COVER ALL EXPOSED CEILING WIRES PROPERLY.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS WHERE CHEMICALS ARE LOCATED.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS WHERE CHEMICALS ARE LOCATED.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: CURRENT THERMOMETER INSIDE RIGHT-SIDE COLD-TOP UNIT NOT FUNCTIONING PROPERLY; PROVIDE NEW THERMOMETER.
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL OFF HOLE AT INTERIOR OF BACK KITCHEN HANDSINK.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE PROPER LIGHT GUARD SHIELD FOR BACK DRY STORAGE ROOM CEILING WHERE CRACKED--REPLACE.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE PROPER LIGHT GUARD SHIELD FOR BACK DRY STORAGE ROOM CEILING WHERE CRACKED--REPLACE.
Location: Dry storage
|
02/17/2014 | Recheck |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Prep table
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE COUNTER LOCATION CEILING VENTS WHERE NEEDED.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE COUNTER LOCATION CEILING VENTS WHERE NEEDED.
Location: Service counter
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: WALK-IN-FREEZER FLOOR LIFTING UP; SEAL DOWN PROPERLY AND/OR REPAIR TO ENSURE SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.
Location: Walk-in freezer
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PUT CEILING TILES BACK UP PROPERLY ABOVE BACK DESK LOCATION TO COVER ALL EXPOSED CEILING WIRES PROPERLY.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS WHERE CHEMICALS ARE LOCATED.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS WHERE CHEMICALS ARE LOCATED.
Location: Dry storage
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: CURRENT THERMOMETER INSIDE RIGHT-SIDE COLD-TOP UNIT NOT FUNCTIONING PROPERLY; PROVIDE NEW THERMOMETER.
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL OFF HOLE AT INTERIOR OF BACK KITCHEN HANDSINK.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE PROPER LIGHT GUARD SHIELD FOR BACK DRY STORAGE ROOM CEILING WHERE CRACKED--REPLACE.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE PROPER LIGHT GUARD SHIELD FOR BACK DRY STORAGE ROOM CEILING WHERE CRACKED--REPLACE.
Location: Dry storage
|
01/30/2014 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
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.
Location: Kitchen (back)
Equipment: Prep table
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE COUNTER LOCATION CEILING VENTS WHERE NEEDED.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE COUNTER LOCATION CEILING VENTS WHERE NEEDED.
Location: Service counter
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: WALK-IN-FREEZER FLOOR LIFTING UP; SEAL DOWN PROPERLY AND/OR REPAIR TO ENSURE SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.
Location: Walk-in freezer
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PUT CEILING TILES BACK UP PROPERLY ABOVE BACK DESK LOCATION TO COVER ALL EXPOSED CEILING WIRES PROPERLY.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS WHERE CHEMICALS ARE LOCATED.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STORAGE ROOM FLOORS WHERE CHEMICALS ARE LOCATED.
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: CURRENT THERMOMETER INSIDE RIGHT-SIDE COLD-TOP UNIT NOT FUNCTIONING PROPERLY; PROVIDE NEW THERMOMETER.
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SEAL OFF HOLE AT INTERIOR OF BACK KITCHEN HANDSINK.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ELEVATED SHELVING ABOVE PREP TABLE (DUSTY), FRONT SERVICE COUNTER LOWER SHELVING & INTERIOR CABINET SHELVING AND BACK DRY STORAGE ROOM SHELVING WHERE NEEDED.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE PROPER LIGHT GUARD SHIELD FOR BACK DRY STORAGE ROOM CEILING WHERE HANGING DOWN--REPAIR.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE PROPER LIGHT GUARD SHIELD FOR BACK DRY STORAGE ROOM CEILING WHERE HANGING DOWN--REPAIR.
Location: Dry storage
|
01/15/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Service counter
Equipment: Cold top
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON SANDWICH PREP LINE--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK DISPENSER AT 0 PPM FOR QUAT (SANITIZER CONTAINER SLIGHTYL EMPTY).
Location: Kitchen (back)
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK DISPENSER AT 0 PPM FOR QUAT (SANITIZER CONTAINER SLIGHTYL EMPTY).
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK DISPENSER AT 0 PPM FOR QUAT (SANITIZER CONTAINER SLIGHTYL EMPTY).
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: FOOD HANDLERS WEARING BIG WATCH AND DANGLING BRACELET PREPARING FOOD ON SANDWICH PREP LINE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER (EX. CAKE)--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE EXTERIOR SURFACES AND ATTACHED ICE DISPENSER.
Location: Dining room
Equipment: Soda machine
|
07/01/2013 | 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.
Location: Service counter
Equipment: Cold top
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED ON SANDWICH PREP LINE--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK DISPENSER AT 0 PPM FOR QUAT (SANITIZER CONTAINER SLIGHTYL EMPTY).
Location: Kitchen (back)
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK DISPENSER AT 0 PPM FOR QUAT (SANITIZER CONTAINER SLIGHTYL EMPTY).
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER AND SANITIZER AT 3-BAY SINK DISPENSER AT 0 PPM FOR QUAT (SANITIZER CONTAINER SLIGHTYL EMPTY).
Location: Service counter
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING BIG WATCH AND DANGLING BRACELET PREPARING FOOD ON SANDWICH PREP LINE.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER (EX. CAKE)--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE EXTERIOR SURFACES AND ATTACHED ICE DISPENSER.
Location: Dining room
Equipment: Soda machine
|
06/21/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RIGHT-SIDE COLD-TOP COOLER ON SANDWICH PREP LINE AT 51 F; ADJUST AND/OR REPAIR TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
Equipment: Cold top
- 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: (2) IN-PLACE SANITIZER BUCKETS UNDER 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS OR MORE OFTEN AS NEEDED DEPENDING ON USAGE.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT BACK KITCHEN HANDSINK.
Location: Kitchen (back)
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: IN PROGRESS: WALK-IN-FREEZER WAS SERVICED BY SKILES ELECTRIC MECHANICAL ON 12/20/12--INVOICE WORK ORDERS WHERE PROVIDED. MORE WORK IS SCHEDULED TO BE DONE ON WALK-IN-FREEZER TO FULLY REPAIR ALL DEFECTS. WHEN ARE REPAIRS TO BE COMPLETED ON WALK-IN-FREEZER. PLEASE CONTACT ME WITH INFORMATION VIA PHONE, FAX AND/OR EMAIL.HEAVY ICE BUILD-UP FORMING ON WALK-IN-FREEZER PIPING--REPAIR.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FROZEN FOODS COVERED PROPERLY AT BACK KITCHEN REACH-IN TRAULSEN FREEZER TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen (back)
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF SHELVING AT FRONT CASHIER LOCATION.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF SHELVING AT FRONT CASHIER LOCATION.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF SHELVING AT FRONT CASHIER LOCATION.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF SHELVING AT FRONT CASHIER LOCATION.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF SHELVING AT FRONT CASHIER LOCATION.
Location: Kitchen (back)
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM SODA MACHINE SODA NOZZELS AND ATTACHED ICE DISPENSER INTERIOR AND EXTERIOR SURFACES WHERE NEEDED.
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM SODA MACHINE SODA NOZZELS AND ATTACHED ICE DISPENSER INTERIOR AND EXTERIOR SURFACES WHERE NEEDED.
Location: Dining room
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM SODA MACHINE SODA NOZZELS AND ATTACHED ICE DISPENSER INTERIOR AND EXTERIOR SURFACES WHERE NEEDED.
Location: Kitchen
Equipment: Soda machine
- 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 BURIED IN ICE BIN AT DRIVE-THRU SODA MACHINE; KEEP HANDLE STORED UP AND OUT OR STORE ON CLEAN SANITARY SURFACES.
Location: Kitchen
Equipment: Soda machine
- 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 BURIED IN ICE BIN AT DRIVE-THRU SODA MACHINE; KEEP HANDLE STORED UP AND OUT OR STORE ON CLEAN SANITARY SURFACES.
Equipment: Ice bin
|
12/27/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RIGHT-SIDE COLD-TOP COOLER ON SANDWICH PREP LINE AT 51 F; ADJUST AND/OR REPAIR TO ENSURE THAT COLD-HOLDING TEMPERATURES ARE MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: (2) IN-PLACE SANITIZER BUCKETS UNDER 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS (ICE BUILD-UP).
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE PAPER TOWEL DISPENSER AT BACK KITCHEN HANDSINK.
Location: Kitchen (back)
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: HEAVY ICE BUILD-UP FORMING ON WALK-IN-FREEZER PIPING--REPAIR.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FROZEN FOODS COVERED PROPERLY AT BACK KITCHEN REACH-IN TRAULSEN FREEZER TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen (back)
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF SHELVING AT THE ABOVE LOCATIONS WHERE NEEDED (EX. FRONT CASHIER LOCATION, DRY STORAGE ROOM AND DISH STORAGE SHELVING).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK KITCHEN TRAULSEN FREEZER SURFACES AND BOTTOM SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF SHELVING AT THE ABOVE LOCATIONS WHERE NEEDED (EX. FRONT CASHIER LOCATION, DRY STORAGE ROOM AND DISH STORAGE SHELVING).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK KITCHEN TRAULSEN FREEZER SURFACES AND BOTTOM SHELVING.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF SHELVING AT THE ABOVE LOCATIONS WHERE NEEDED (EX. FRONT CASHIER LOCATION, DRY STORAGE ROOM AND DISH STORAGE SHELVING).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK KITCHEN TRAULSEN FREEZER SURFACES AND BOTTOM SHELVING.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF SHELVING AT THE ABOVE LOCATIONS WHERE NEEDED (EX. FRONT CASHIER LOCATION, DRY STORAGE ROOM AND DISH STORAGE SHELVING).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK KITCHEN TRAULSEN FREEZER SURFACES AND BOTTOM SHELVING.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF SHELVING AT THE ABOVE LOCATIONS WHERE NEEDED (EX. FRONT CASHIER LOCATION, DRY STORAGE ROOM AND DISH STORAGE SHELVING).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF BACK KITCHEN TRAULSEN FREEZER SURFACES AND BOTTOM SHELVING.
Location: Kitchen (back)
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM SODA MACHINE SODA NOZZELS AND ATTACHED ICE DISPENSER INTERIOR AND EXTERIOR SURFACES WHERE NEEDED.
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM SODA MACHINE SODA NOZZELS AND ATTACHED ICE DISPENSER INTERIOR AND EXTERIOR SURFACES WHERE NEEDED.
Location: Kitchen
Equipment: Soda machine
|
12/19/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF TRAULSEN FREEZER.
Location: Cook line
Equipment: reach in freezer
- 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: ICE BEING DUMPED AT BACK KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Hand sink
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: EX. BRACELETS--REMOVE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. STORE EMPLOYEE FOOD CONTAINER LOW.EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. STORE EMPLOYEE FOOD CONTAINER LOW.EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. STORE EMPLOYEE FOOD CONTAINER LOW.EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN COOLER AND WALK-IN-FREEZER SELF-CLOSING DEVICES ON THE DOORS TO ENSURE THAT WALK-IN UNIT DOORS CLOSE COMPLETELY.WALK-IN-COOLER AND WALK-IN-FREEZER DOORS ARE REMAINING PROPPED OPEN TO CAUSE TEMPERATURES IN UNITS TO RISE (EX. WALK-IN-COOLER AT 52 F).
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN COOLER AND WALK-IN-FREEZER SELF-CLOSING DEVICES ON THE DOORS TO ENSURE THAT WALK-IN UNIT DOORS CLOSE COMPLETELY.WALK-IN-COOLER AND WALK-IN-FREEZER DOORS ARE REMAINING PROPPED OPEN TO CAUSE TEMPERATURES IN UNITS TO RISE (EX. WALK-IN-COOLER AT 52 F).
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTINUE TO MONITOR AND WORK ON:KEEP FOODS COVERED PROPERLY AT KITCHEN TRAULSEN FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
|
07/11/2012 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF TRAULSEN FREEZER.
Location: Cook line
Equipment: reach in freezer
- 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: ICE BEING DUMPED AT BACK KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. STORE EMPLOYEE FOOD CONTAINER LOW.EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. STORE EMPLOYEE FOOD CONTAINER LOW.EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR. STORE EMPLOYEE FOOD CONTAINER LOW.EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN COOLER AND WALK-IN-FREEZER SELF-CLOSING DEVICES ON THE DOORS TO ENSURE THAT WALK-IN UNIT DOORS CLOSE COMPLETELY.WALK-IN-COOLER AND WALK-IN-FREEZER DOORS ARE REMAINING PROPPED OPEN TO CAUSE TEMPERATURES IN UNITS TO RISE (EX. WALK-IN-COOLER AT 52 F).
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN COOLER AND WALK-IN-FREEZER SELF-CLOSING DEVICES ON THE DOORS TO ENSURE THAT WALK-IN UNIT DOORS CLOSE COMPLETELY.WALK-IN-COOLER AND WALK-IN-FREEZER DOORS ARE REMAINING PROPPED OPEN TO CAUSE TEMPERATURES IN UNITS TO RISE (EX. WALK-IN-COOLER AT 52 F).
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN TRAULSEN FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN 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: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
|
06/28/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF TRAULSEN FREEZER.
Location: Cook line
Equipment: reach in freezer
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE BEING DUMPED AT BACK KITCHEN HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN COOLER AND WALK-IN-FREEZER SELF-CLOSING DEVICES ON THE DOORS TO ENSURE THAT WALK-IN UNIT DOORS CLOSE COMPLETELY.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN COOLER AND WALK-IN-FREEZER SELF-CLOSING DEVICES ON THE DOORS TO ENSURE THAT WALK-IN UNIT DOORS CLOSE COMPLETELY.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN TRAULSEN FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE INTERIOR AND EXTERIOR CLEANING AND SANITIZING OF KITCHEN 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: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
|
06/13/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE ON COOKS LINE IS CHEWING GUM. DISCONTINUE.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL DRAIN TRAYS FOR FRIED FOODS, SOILED. CLEAN
Location: Kitchen
- 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.
- 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 HANDLE IN ICE BIN, AT DRIVE THRU. STORE HANDLE OUT OF ICE.
Location: -
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE STORED ON CUTTING BOARD WHERE LETTUCE/SALAD ARE STORED.
Location: Kitchen
|
02/03/2012 | Super Bowl Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE ON COOKS LINE IS CHEWING GUM. DISCONTINUE.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: METAL DRAIN TRAYS FOR FRIED FOODS, SOILED. CLEAN
Location: Kitchen
- 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 HANDLE IN ICE BIN, AT DRIVE THRU. STORE HANDLE OUT OF ICE.
Location: -
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE STORED ON CUTTING BOARD WHERE LETTUCE/SALAD ARE STORED.
Location: Kitchen
|
01/30/2012 | Super Bowl 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: SLICED TOMATOES AT 53 F.
Location: Kitchen
Equipment: Cold top
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ON SANDWICH PREP LINE SHELVING--REMOVE.
Location: Prep area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: HOT WATER AT HANDSINKS TOO HOT (CURRENTLY AT 133 F); MAINTAIN HOT WATER TEMPERATUE AT HANDSINKS AT 100 F - 120 F--REPAIR AND/OR ADJUST PROPERLY.
Location: Kitchen
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: HOT WATER AT HANDSINKS TOO HOT (CURRENTLY AT 133 F); MAINTAIN HOT WATER TEMPERATUE AT HANDSINKS AT 100 F - 120 F--REPAIR AND/OR ADJUST PROPERLY.
Location: Restroom
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEFT SIDE FAUCET HOT WATER (NO HOT WATER COMING OUT--STRIPPED) AND ELIMINATE HOT WATER LEAK AT FAUCET HEAD.
Location: Kitchen
Equipment: 3-bay
- 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: CONTACT SERVICE PROVIDER IF NEEDED--NOT ENOUGH SANITIZER IS DISPENSING OUT OF SANITIZER UNIT.IN-PLACE SANITIZER BUCKETS AND SANITIZER AT 3-BAY SINK AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT--CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND USE TEST STRIPS.WATER TEMPERATURE FOR SANITIZER AT SANITIZER BUCKETS AND SANITZER WATER AT 3-BAY SINK IS TOO HOT (CURRENTLY AT 118 F AND 107 F); MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW--USE ONLY COOL OR LUKEWARM WATER NEVER HOT WATER.ENSURE SANITIZER BUCKET IS SET-UP AT ALL TIMES AT SANDWICH PREP LINE.
Location: Kitchen
- 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: CONTACT SERVICE PROVIDER IF NEEDED--NOT ENOUGH SANITIZER IS DISPENSING OUT OF SANITIZER UNIT.IN-PLACE SANITIZER BUCKETS AND SANITIZER AT 3-BAY SINK AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT--CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND USE TEST STRIPS.WATER TEMPERATURE FOR SANITIZER AT SANITIZER BUCKETS AND SANITZER WATER AT 3-BAY SINK IS TOO HOT (CURRENTLY AT 118 F AND 107 F); MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW--USE ONLY COOL OR LUKEWARM WATER NEVER HOT WATER.ENSURE SANITIZER BUCKET IS SET-UP AT ALL TIMES AT SANDWICH PREP LINE.
Location: Kitchen
Equipment: 3-bay
- 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: CONTACT SERVICE PROVIDER IF NEEDED--NOT ENOUGH SANITIZER IS DISPENSING OUT OF SANITIZER UNIT.IN-PLACE SANITIZER BUCKETS AND SANITIZER AT 3-BAY SINK AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT--CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND USE TEST STRIPS.WATER TEMPERATURE FOR SANITIZER AT SANITIZER BUCKETS AND SANITZER WATER AT 3-BAY SINK IS TOO HOT (CURRENTLY AT 118 F AND 107 F); MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW--USE ONLY COOL OR LUKEWARM WATER NEVER HOT WATER.ENSURE SANITIZER BUCKET IS SET-UP AT ALL TIMES AT SANDWICH PREP LINE.
Location: Prep area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE VISIBLE WORKING THEREMOMETER AT WALK-IN-FREEZER (CURRENT THERMOMETER INSIDE BROKEN).PROVIDE VISIBLE WORKING THEREMOMETER AT KITCHEN REACH-IN-COLD-TOP UNIT WHERE NEEDED (CURRENT THERMOMETER INSIDE BROKEN).
Location: Walk-in freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE VISIBLE WORKING THEREMOMETER AT WALK-IN-FREEZER (CURRENT THERMOMETER INSIDE BROKEN).PROVIDE VISIBLE WORKING THEREMOMETER AT KITCHEN REACH-IN-COLD-TOP UNIT WHERE NEEDED (CURRENT THERMOMETER INSIDE BROKEN).
Location: Kitchen
Equipment: Cold top
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP FOODS COVERED PROPERLY (EX. LIDS) AT TRAULSEN REACH-IN-FREEZER WHEN NOT IN USE OR IN DOWN TIME.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP FOODS COVERED PROPERLY (EX. LIDS) AT TRAULSEN REACH-IN-FREEZER WHEN NOT IN USE OR IN DOWN TIME.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON;CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, SERVICE COUNTER, AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-COOLER SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON;CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, SERVICE COUNTER, AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-COOLER SHELVING.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON;CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, SERVICE COUNTER, AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-COOLER SHELVING.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON;CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, SERVICE COUNTER, AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE INTERIOR ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND DINING ROOM LOCATION EXTERIOR AND INTERIOR SURFACE OF SODA MACHINE AND ATTACHED ICE DISPENSER.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE INTERIOR ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND DINING ROOM LOCATION EXTERIOR AND INTERIOR SURFACE OF SODA MACHINE AND ATTACHED ICE DISPENSER.
Location: Dining room
Equipment: Soda machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACED CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT CEILING OF WOMENS RESTROOM.
Location: Womens restroom
|
01/04/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED TOMATOES AT 53 F.
Location: Kitchen
Equipment: Cold top
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ON SANDWICH PREP LINE SHELVING--REMOVE.
Location: Prep area
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS TOO HOT (CURRENTLY AT 133 F); MAINTAIN HOT WATER TEMPERATUE AT HANDSINKS AT 100 F - 120 F--REPAIR AND/OR ADJUST PROPERLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS TOO HOT (CURRENTLY AT 133 F); MAINTAIN HOT WATER TEMPERATUE AT HANDSINKS AT 100 F - 120 F--REPAIR AND/OR ADJUST PROPERLY.
Location: Restroom
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEFT SIDE FAUCET HOT WATER (NO HOT WATER COMING OUT--STRIPPED) AND ELIMINATE HOT WATER LEAK AT FAUCET HEAD.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CONTACT SERVICE PROVIDER IF NEEDED--NOT ENOUGH SANITIZER IS DISPENSING OUT OF SANITIZER UNIT.IN-PLACE SANITIZER BUCKETS AND SANITIZER AT 3-BAY SINK AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT--CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND USE TEST STRIPS.WATER TEMPERATURE FOR SANITIZER AT SANITIZER BUCKETS AND SANITZER WATER AT 3-BAY SINK IS TOO HOT (CURRENTLY AT 118 F AND 107 F); MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW--USE ONLY COOL OR LUKEWARM WATER NEVER HOT WATER.ENSURE SANITIZER BUCKET IS SET-UP AT ALL TIMES AT SANDWICH PREP LINE.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CONTACT SERVICE PROVIDER IF NEEDED--NOT ENOUGH SANITIZER IS DISPENSING OUT OF SANITIZER UNIT.IN-PLACE SANITIZER BUCKETS AND SANITIZER AT 3-BAY SINK AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT--CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND USE TEST STRIPS.WATER TEMPERATURE FOR SANITIZER AT SANITIZER BUCKETS AND SANITZER WATER AT 3-BAY SINK IS TOO HOT (CURRENTLY AT 118 F AND 107 F); MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW--USE ONLY COOL OR LUKEWARM WATER NEVER HOT WATER.ENSURE SANITIZER BUCKET IS SET-UP AT ALL TIMES AT SANDWICH PREP LINE.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CONTACT SERVICE PROVIDER IF NEEDED--NOT ENOUGH SANITIZER IS DISPENSING OUT OF SANITIZER UNIT.IN-PLACE SANITIZER BUCKETS AND SANITIZER AT 3-BAY SINK AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT--CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS AND USE TEST STRIPS.WATER TEMPERATURE FOR SANITIZER AT SANITIZER BUCKETS AND SANITZER WATER AT 3-BAY SINK IS TOO HOT (CURRENTLY AT 118 F AND 107 F); MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW--USE ONLY COOL OR LUKEWARM WATER NEVER HOT WATER.ENSURE SANITIZER BUCKET IS SET-UP AT ALL TIMES AT SANDWICH PREP LINE.
Location: Prep area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster 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: SOILED WALK-IN-COOLER SHELVING; IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE VISIBLE WORKING THEREMOMETER AT WALK-IN-FREEZER (CURRENT THERMOMETER INSIDE BROKEN).PROVIDE VISIBLE WORKING THEREMOMETER AT KITCHEN REACH-IN-COLD-TOP UNIT WHERE NEEDED (CURRENT THERMOMETER INSIDE BROKEN).
Location: Walk-in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE VISIBLE WORKING THEREMOMETER AT WALK-IN-FREEZER (CURRENT THERMOMETER INSIDE BROKEN).PROVIDE VISIBLE WORKING THEREMOMETER AT KITCHEN REACH-IN-COLD-TOP UNIT WHERE NEEDED (CURRENT THERMOMETER INSIDE BROKEN).
Location: Kitchen
Equipment: Cold top
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP FOODS COVERED PROPERLY (EX. LIDS) AT TRAULSEN REACH-IN-FREEZER WHEN NOT IN USE OR IN DOWN TIME.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-FREEZER.KEEP FOODS COVERED PROPERLY (EX. LIDS) AT TRAULSEN REACH-IN-FREEZER WHEN NOT IN USE OR IN DOWN TIME.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, SERVICE COUNTER, AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-COOLER SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, SERVICE COUNTER, AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-COOLER SHELVING.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, SERVICE COUNTER, AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-COOLER SHELVING.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE, SERVICE COUNTER, AND KITCHEN STORAGE SHELVING WHERE NEEDED.-SOILED WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE INTERIOR ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND DINING ROOM LOCATION EXTERIOR AND INTERIOR SURFACE OF SODA MACHINE AND ATTACHED ICE DISPENSER.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE INTERIOR ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND DINING ROOM LOCATION EXTERIOR AND INTERIOR SURFACE OF SODA MACHINE AND ATTACHED ICE DISPENSER.
Location: Dining room
Equipment: Soda machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACED CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT CEILING OF WOMENS RESTROOM.
Location: Womens restroom
|
12/28/2011 | Routine |
Restaurant representatives - add corrected or new information about Arby's, 45 E SOUTH ST, Indianapolis, IN »