- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Large box stored in the hand sink. Restroom hand sink must be acessible at all time. Cos
Location: Restroom
Equipment: Hand sink
- Single Service/Equipment storage (corrected on site)
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: Several boxes of to go containers were stored on the floor in dry storage area. Store 6 inches above the floor.
Location: Dry storage
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 2 containers of bottled water was stored on the floor. Cos
Location: Kitchen
- Restrooms accessible
Toilet room(s) not conveniently located and/or accessible.
Correction: Toilet room(s) shall be conveniently located and accessible to employees during all hours of operation.
Comments: Move equipment from hand sink and mop sink in the employee restroom.
Location: Restroom
|
09/16/2014 | Routine |
| No violation noted during this evaluation. | 03/06/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 01/03/2014 | Routine |
| No violation noted during this evaluation. | 12/17/2013 | Routine |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: door to employee restroom has holes.
Location: Kitchen (back)
|
09/05/2013 | Routine |
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
- 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.
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05/13/2013 | Routine |
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
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01/22/2013 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
- 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: Food trays stored on the floor in back of kitchen.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
10/29/2012 | Routine |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions. TEMPERATURE IN BACK OF KITCHEN IS APPROXIMATELY 100 DEGREES f. TEMPERATURES NEAR PIT ARE APPROXIMATELY 102 DEGREES F. REPAIR AIR CONDITIONING.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. PANS OF FOOD - RIBS - HELD ON SHELF WITH NO TEMPERATURE CONTROL. KEEP HOT.OR IMMEDIATELY START COOLING PROCESS.
Location: Cook line
- 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. FOOD IN COOLER AT IMPROPER TEMPERATURE FOR GREATER THAN 4 HOURS. PERSON IN CHARGE DISCARDED.
Location: Kitchen (back)
Equipment: Upright cooler
- 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. ITEMS PACKED IN AND AROUND HAND SINK. REMOVE.
Location: Emp restroom
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location. REMOVE FLY TAPE FROM ABOVE DISH WASHING SINK.
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. CLEAN SMOKE FROM WALLS AND CEILING OF COOK'S LINE.
Location: Cook line
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. FOOD IN COOLER AT 54-59 DEGREES F. DO NOT USE COOLER TO HOLD FOOD.
Location: Kitchen (back)
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BELOW HAND SINK.
Location: Cook line
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
07/12/2012 | Recheck |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions. TEMPERATURE IN BACK OF KITCHEN IS APPROXIMATELY 100 DEGREES f. TEMPERATURES NEAR PIT ARE APPROXIMATELY 102 DEGREES F. REPAIR AIR CONDITIONING. 7/6 AIR CONDITIONING INSTALLED.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. PANS OF FOOD - RIBS - HELD ON SHELF WITH NO TEMPERATURE CONTROL. KEEP HOT.OR IMMEDIATELY START COOLING PROCESS.
Location: Cook line
- 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. FOOD IN COOLER AT IMPROPER TEMPERATURE FOR GREATER THAN 4 HOURS. PERSON IN CHARGE DISCARDED.
Location: Kitchen (back)
Equipment: Upright cooler
- 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. ITEMS PACKED IN AND AROUND HAND SINK. REMOVE.
Location: Emp restroom
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location. REMOVE FLY TAPE FROM ABOVE DISH WASHING SINK.
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. CLEAN SMOKE FROM WALLS AND CEILING OF COOK'S LINE.
Location: Cook line
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. FOOD IN COOLER AT 54-59 DEGREES F. DO NOT USE COOLER TO HOLD FOOD.
Location: Kitchen (back)
Equipment: Upright cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BELOW HAND SINK.
Location: Cook line
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
07/06/2012 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions. TEMPERATURE IN BACK OF KITCHEN IS APPROXIMATELY 100 DEGREES f. TEMPERATURES NEAR PIT ARE APPROXIMATELY 102 DEGREES F. REPAIR AIR CONDITIONING.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. PANS OF FOOD - RIBS - HELD ON SHELF WITH NO TEMPERATURE CONTROL. KEEP HOT.OR IMMEDIATELY START COOLING PROCESS.
Location: Cook line
- 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. FOOD IN COOLER AT IMPROPER TEMPERATURE FOR GREATER THAN 4 HOURS. PERSON IN CHARGE DISCARDED.
Location: Kitchen (back)
Equipment: Upright cooler
- 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. ITEMS PACKED IN AND AROUND HAND SINK. REMOVE.
Location: Emp restroom
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location. REMOVE FLY TAPE FROM ABOVE DISH WASHING SINK.
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. CLEAN SMOKE FROM WALLS AND CEILING OF COOK'S LINE.
Location: Cook line
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. FOOD IN COOLER AT 54-59 DEGREES F. DO NOT USE COOLER TO HOLD FOOD.
Location: Kitchen (back)
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BELOW HAND SINK.
Location: Cook line
Equipment: Hand sink
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
|
07/05/2012 | Routine |
| No violation noted during this evaluation. | 05/02/2012 | Illness Complaint |
| No violation noted during this evaluation. | 02/23/2012 | Routine |
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