- 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: Direct bartenders to use only the dump sink for dumping beverages not the hand sink.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace/repair the missing coved based tile by the slicer.Repair the cause of the water getting into the light fixtures in the walk in freezer causing the light s to burn out.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The dish machine is not keeping up with the increased volume of dishes, pans, utensils, since the facility is responsible for all concessions as well as the suites. The machine has to be turned off inorder for the final rinse to reach the 160 F at dish level. Repai/ or replace the machine. Or install an additional dish machine.Dish machine has been repaired to working order. Machine needs to replaced with a larger machin or install an additional machine needs to be installed to keep up with the depand.
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04/11/2014 | Recheck |
- 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: Direct bartenders to use only the dump sink for dumping beverages not the hand sink.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace/repair the missing coved based tile by the slicer.Repair the cause of the water getting into the light fixtures in the walk in freezer causing the light s to burn out.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The dish machine is not keeping up with the increased volume of dishes, pans, utensils, since the facility is responsible for all concessions as well as the suites. The machine has to be turned off inorder for the final rinse to reach the 160 F at dish level. Repai/ or replace the machine. Or install an additional dish machine.
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03/17/2014 | Routine |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: LOW BOY NUMBER 1 & 2 NEEDS TO BE DEFROSTED AND CLEANED.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: FRONT WALK IN COOLER HAS BURNT OUT LIGHTS
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEAL AND SECURE THE THRESHOLDS AND RAMPS TO THE FLOOR.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE APPROVED STOPPERS FOR THE 3 BAY SINK WHERE MISSING.
Location: Kitchen (back)
Equipment: 3-bay
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN THE COFFEE AREA.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN THE PLUMBING OF THE HAND SINK IN THE PRODUCE ROOM
Location: Produce room
Equipment: Hand sink
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09/15/2013 | 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.
Comments: LOW BOY NUMBER 1 & 2 NEEDS TO BE DEFROSTED AND CLEANED.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: FRONT WALK IN COOLER HAS BURNT OUT LIGHTS
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEAL AND SECURE THE THRESHOLDS AND RAMPS TO THE FLOOR.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE APPROVED STOPPERS FOR THE 3 BAY SINK WHERE MISSING.
Location: Kitchen (back)
Equipment: 3-bay
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AT HAND SINK IN THE COFFEE AREA.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK IN THE PLUMBING OF THE HAND SINK IN THE PRODUCE ROOM
Location: Produce room
Equipment: Hand sink
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07/23/2013 | Routine |
| No violation noted during this evaluation. | 11/13/2012 | 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: 1) Walk in #1 was 54F. Foods inside were 46-48F.2) Walk in #2 was 44-45F3) Walk in #3 was 46-47FMaintenance was called and on their way to repair the coolers. If the coolers are not repaired by 1:30 move foods to the walk in coolers in the basement.
Location: Kitchen
Equipment: Walk in 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) Walk in #1 was 54F. Foods inside were 46-48F.2) Walk in #2 was 44-45F3) Walk in #3 was 46-47FMaintenance was called and on their way to repair the coolers. If the coolers are not repaired by 1:30 move foods to the walk in coolers in the basement.
Location: Kitchen
Equipment: Walk in 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) Walk in #1 was 54F. Foods inside were 46-48F.2) Walk in #2 was 44-45F3) Walk in #3 was 46-47FMaintenance was called and on their way to repair the coolers. If the coolers are not repaired by 1:30 move foods to the walk in coolers in the basement.
Location: Kitchen
Equipment: Walk in cooler
- 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: Employees were changing their gloves without washing their hands. Always wash your hands before putting on gloves and at each glove change.
- 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: Employees were drinking from open cups. Provide cups with lids and straws.
Location: Kitchen
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03/09/2012 | 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: 1) Walk in #1 was 54F. Foods inside were 46-48F.2) Walk in #2 was 44-45F3) Walk in #3 was 46-47FMaintenance was called and on their way to repair the coolers. If the coolers are not repaired by 1:30 move foods to the walk in coolers in the basement.
Location: Kitchen
Equipment: Walk in 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) Walk in #1 was 54F. Foods inside were 46-48F.2) Walk in #2 was 44-45F3) Walk in #3 was 46-47FMaintenance was called and on their way to repair the coolers. If the coolers are not repaired by 1:30 move foods to the walk in coolers in the basement.
Location: Kitchen
Equipment: Walk in 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) Walk in #1 was 54F. Foods inside were 46-48F.2) Walk in #2 was 44-45F3) Walk in #3 was 46-47FMaintenance was called and on their way to repair the coolers. If the coolers are not repaired by 1:30 move foods to the walk in coolers in the basement.
Location: Kitchen
Equipment: Walk in cooler
- 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: Employees were changing their gloves without washing their hands. Always wash your hands before putting on gloves and at each glove change.
- 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: Employees were drinking from open cups. Provide cups with lids and straws.
Location: Kitchen
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03/08/2012 | Routine |
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