- 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: SOME MOISTURE UNDER THE SOFT DRINK DISPENSER AROUND HOSES AND FLOOR DRAIN HAS CAUSED SOME MINOR MOLD. CLEAN AREA AS NEEDED.
Location: Service counter
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05/22/2014 | Routine |
| No violation noted during this evaluation. | 09/13/2013 | Routine |
| No violation noted during this evaluation. | 03/06/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES, EQUIPMENT STORING FOOD, AND EQUIPMENT USED TO PREPARE FOOD.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL NON-FOOD CONTACT SURFACES LIKE FLOORS, COUNTERS, AND SHELVES.
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12/27/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: AT SANDWICH PREP. AREA SOME BOTTLES OF 1000 ISLAND, ETC. SPREADS WERE ABOVE SAFE TEMP. --- WERE RE-ICED AND CORRECTED -- OK.
Location: Prep area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: ONE OPEN BOX OF DRINK CUPS SHOULD BE KEPT 6" OR MORE OFF THE STORE ROOM FLOOR.
Location: Back room
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08/17/2012 | 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: THE LEFT SANDWICH PREP. COOLER MEASURED 60 DEGREES AND RIGHT--HAND ONE ABOUT 52F. STORE MEATS AND CHEESE IN DIFFERENT COOLER TO MAINTAIN 41F OR LESS. REPAIR UNITS AS NEEDED.2/17/12 -- LEAK REPAIRED & FREON ADDED -- TEMP. GOOD -- OK.
Equipment: Prep Top Cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK HOT WATER WOULD NOT GET WARM ENOUGH LIKELY DUE TO A MIXING VALVE ADJUSTED TOO MUCH WITH COLD WATER. TURN/ADJUST VALVE WARMER TO INCREASE HAND SINK HOT WATER.2/17/12 -- THE MIXING VALVE WAS TURNED HOTTER, WITH LITTLE AFFECT. TRY AGAIN TO ADJUST HAND SINK HOT WATER SEVERAL DEGREES WARMER. (TO AROUND 100F).
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02/17/2012 | 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: THE LEFT SANDWICH PREP. COOLER MEASURED 60 DEGREES AND RIGHT--HAND ONE ABOUT 52F. STORE MEATS AND CHEESE IN DIFFERENT COOLER TO MAINTAIN 41F OR LESS. REPAIR UNITS AS NEEDED.
Equipment: Prep Top Cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK HOT WATER WOULD NOT GET WARM ENOUGH LIKELY DUE TO A MIXING VALVE ADJUSTED TOO MUCH WITH COLD WATER. TURN/ADJUST VALVE WARMER TO INCREASE HAND SINK HOT WATER.
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02/14/2012 | Routine |
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