- 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: 1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.UNTIL DISHMACHINE IS REPAIRED, DISHES MAY BE WASHED IN DISHMACHINE BUT MUST THEN BE SANITIZED IN THREE BAY SINK AND AIR DRYED.
Location: Kitchen
Equipment: Dishmachine
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK BY GRILL AREA HEAVILY SOILED WITH GREASE AND DEBRIS BUILD UP.THOROUGHLY CLEAN AND SANITIZE. CLEAN REGULARLY.
Location: Cook line
Equipment: Hand sink
- 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: 1. EXTERIOR OF DEEP FRYERS HEAVILY SOILED. FLOOR UNDERNEATH DEEP FRYERS SOILED.CLEAN AND SANITIZE.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. THREE COVERED CONTAINERS OF COOKED PASTA IN WALK IN COOLER MEASURED 58-65 DEGREES F. CONTAINERS STACKED ON TOP OF EACHOTHER. CONDENSATION PRESENT ON LIDS. PASTA COOKED 6 HOURS AGO.DO NOT COVER FOODS WHEN ACTIVELY COOLING TO ALLOW STEAM AND HEAT TO ESCAPE. DO NOT STACK CONTAINERS OF COOLING FOOD.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DRAIN STOP AT SANITIZER BAY OF THREE BAY SINK DOES NOT SEAL COMPLETELY TO STOP THE DRAINING OF WATER.REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: 3-bay
|
08/29/2014 | Illness Complaint Recheck |
- 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: 1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.UNTIL DISHMACHINE IS REPAIRED, DISHES MAY BE WASHED IN DISHMACHINE BUT MUST THEN BE SANITIZED IN THREE BAY SINK AND AIR DRYED.
Location: Kitchen
Equipment: Dishmachine
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK BY GRILL AREA HEAVILY SOILED WITH GREASE AND DEBRIS BUILD UP.THOROUGHLY CLEAN AND SANITIZE. CLEAN REGULARLY.
Location: Cook line
Equipment: Hand sink
- 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: 1. EXTERIOR OF DEEP FRYERS HEAVILY SOILED. FLOOR UNDERNEATH DEEP FRYERS SOILED.CLEAN AND SANITIZE.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. THREE COVERED CONTAINERS OF COOKED PASTA IN WALK IN COOLER MEASURED 58-65 DEGREES F. CONTAINERS STACKED ON TOP OF EACHOTHER. CONDENSATION PRESENT ON LIDS. PASTA COOKED 6 HOURS AGO.DO NOT COVER FOODS WHEN ACTIVELY COOLING TO ALLOW STEAM AND HEAT TO ESCAPE. DO NOT STACK CONTAINERS OF COOLING FOOD.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DRAIN STOP AT SANITIZER BAY OF THREE BAY SINK DOES NOT SEAL COMPLETELY TO STOP THE DRAINING OF WATER.REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: 3-bay
|
08/25/2014 | Illness Complaint Recheck |
- 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: 1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.UNTIL DISHMACHINE IS REPAIRED, DISHES MAY BE WASHED IN DISHMACHINE BUT MUST THEN BE SANITIZED IN THREE BAY SINK AND AIR DRYED.
Location: Kitchen
Equipment: Dishmachine
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK BY GRILL AREA HEAVILY SOILED WITH GREASE AND DEBRIS BUILD UP.THOROUGHLY CLEAN AND SANITIZE. CLEAN REGULARLY.
Location: Cook line
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: 1. COLD WATER TURNED OFF AT THREE BAY SINK BECAUSE FAUCET IS NOT ABLE TO BE SHUT OFF COMPLETELY. REPAIR TO PROVIDE HOT AND COLD RUNNING WATER AT ALL TIMES. ENSURE FAUCET IS ABLE TO BE TURNED OFF COMPLETELY AND DOES NOT RUN CONTINUALLY.2. WATER LEAKING FROM PLUMBING UNDERNEATH HAND SINK IN COOK LINE AREA. REPAIR ACCORDINGLY TO PREVENT LEAKING.3. HAND SINK IN COOK LINE AREA DRAINS VERY SLOWLY.REMOVE ANY BLOCKAGE TO ENSURE HAND SINK CAN DRAIN FREELY.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. COLD WATER TURNED OFF AT THREE BAY SINK BECAUSE FAUCET IS NOT ABLE TO BE SHUT OFF COMPLETELY. REPAIR TO PROVIDE HOT AND COLD RUNNING WATER AT ALL TIMES. ENSURE FAUCET IS ABLE TO BE TURNED OFF COMPLETELY AND DOES NOT RUN CONTINUALLY.2. WATER LEAKING FROM PLUMBING UNDERNEATH HAND SINK IN COOK LINE AREA. REPAIR ACCORDINGLY TO PREVENT LEAKING.3. HAND SINK IN COOK LINE AREA DRAINS VERY SLOWLY.REMOVE ANY BLOCKAGE TO ENSURE HAND SINK CAN DRAIN FREELY.
Location: Cook line
Equipment: Hand sink
- 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: 1. EXTERIOR OF DEEP FRYERS HEAVILY SOILED. FLOOR UNDERNEATH DEEP FRYERS SOILED.CLEAN AND SANITIZE.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. THREE COVERED CONTAINERS OF COOKED PASTA IN WALK IN COOLER MEASURED 58-65 DEGREES F. CONTAINERS STACKED ON TOP OF EACHOTHER. CONDENSATION PRESENT ON LIDS. PASTA COOKED 6 HOURS AGO.DO NOT COVER FOODS WHEN ACTIVELY COOLING TO ALLOW STEAM AND HEAT TO ESCAPE. DO NOT STACK CONTAINERS OF COOLING FOOD.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DRAIN STOP AT SANITIZER BAY OF THREE BAY SINK DOES NOT SEAL COMPLETELY TO STOP THE DRAINING OF WATER.REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: 3-bay
|
08/18/2014 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH IN REFRIGERATOR IN BACK KITCHEN CONTAINING COTTAGE CHEESE AND OTHER VARIETIES HOLDING AT 50 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: TWO UNLABELED BOTTLES CONTAINING CLEANING CHEMICALS NOT LABELED.LABEL BOTTLES WITH CONTENTS.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK 6/24; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.RECHECK 7/2: HIGH GNAT ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES. CLEAN AND SANITIZE ALL STICKY SURFACES IN THE ENTIRE BAR AREA. PLEASE KEEP AREA CLEAN AND SANITARY AT ALL TIMES TO AID IN ELIMINATING GNAT POPULATION.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK 6/24; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.RECHECK 7/2: HIGH GNAT ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES. CLEAN AND SANITIZE ALL STICKY SURFACES IN THE ENTIRE BAR AREA. PLEASE KEEP AREA CLEAN AND SANITARY AT ALL TIMES TO AID IN ELIMINATING GNAT POPULATION.
Location: Kitchen (front)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK 6/24; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.RECHECK 7/2: HIGH GNAT ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES. CLEAN AND SANITIZE ALL STICKY SURFACES IN THE ENTIRE BAR AREA. PLEASE KEEP AREA CLEAN AND SANITARY AT ALL TIMES TO AID IN ELIMINATING GNAT POPULATION.
Location: Utility room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK 6/24; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.RECHECK 7/2: HIGH GNAT ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES. CLEAN AND SANITIZE ALL STICKY SURFACES IN THE ENTIRE BAR AREA. PLEASE KEEP AREA CLEAN AND SANITARY AT ALL TIMES TO AID IN ELIMINATING GNAT POPULATION.
Location: Buffet
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK 6/24; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.RECHECK 7/2: HIGH GNAT ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES. CLEAN AND SANITIZE ALL STICKY SURFACES IN THE ENTIRE BAR AREA. PLEASE KEEP AREA CLEAN AND SANITARY AT ALL TIMES TO AID IN ELIMINATING GNAT POPULATION.
Location: Dry storage
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DEAD GNAT IN CROCK CONTAINING STIR FRY SAUCE ON BUFFET.DISCARD CONTAMINATED PRODUCT.
Location: Buffet
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL COVERING KNIFE BLOCK. FOOD SOIL ON KNIFE BLADES STORED INSIDE BLOCK.CLEAN AND SANITIZE BLOCK AND KNIVES THOROUGHLY. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.2. INTERIOR ICE MACHINE SOILED WITH BUILD UP.CLEAN SANITIZE ON A ROUTINE BASIS.
Location: Kitchen
Equipment: Knife/utensil rack
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: BACK FLOW DEVICE MISSING ON MOP SINK FAUCET. REMOVE HOSES FROM FAUCET UNTIL BACK FLOW DEVICE HAS BEEN INSTALLED.
Location: Kitchen (back)
Equipment: Mop sink
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING INTENSITY LOW IN THE AREA WHERE EXHAUST HOOD IS LOCATED. INCREASE LIGHT INTENSITY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. BASE BOARD TILES/FLOOR JUNCTURES DAMGED AND/OR MISSING IN SOME AREAS LOCATED ON THE PERIMTER OF THE KITCHEN.REPAIR/REPLACED DAMAGED TILES.2. FLOOR TILES CRACKED AND DAMAGED IN SOME AREAS. HOLES AND GAPS PRESENT IN SOME AREA.REAPAIR DAMAGED TILES. FILL HOLES WITH GROUT IF NECESSARY.RECHECK 6/24: NOT CORRECTED. PLEASE HAVE ALL REPAIRS COMPLETED BY FOLLOW UP DATE.RECHECK 7/2: NOT CORRECTED. PROVIDE REPAIR TO ALL DAMAGED BASEBOARD AND FLOOR TILES. A WORK OREDER IS IN PROGRESS.RECHECK 7/11: A FEW DAMAGED TILES REMAIN NEAR ICE MACHINE. GROUT NEEDED IN REMAINING AREAS IN THE BAR. IMPROVEMENTS NOTED. COMPLETE TILE AND GROUT WORK WHERE NEEDED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. RAW CHICKEN THAWING IN A CRACKED/DAMAGED LEXAN INSIDE WALK IN COOLER.REPLACE DAMAGED CONTAINER.2. STORAGE SHELVING COATING PEELING EXPOSING RUST INSIDE REACH IN REFRIGERATOR IN BACK KITCHEN.RESURFACE OR REPLACE SHELVING.RECHECK: COVER MISSING OVER MOP SINK DRAIN.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. RAW CHICKEN THAWING IN A CRACKED/DAMAGED LEXAN INSIDE WALK IN COOLER.REPLACE DAMAGED CONTAINER.2. STORAGE SHELVING COATING PEELING EXPOSING RUST INSIDE REACH IN REFRIGERATOR IN BACK KITCHEN.RESURFACE OR REPLACE SHELVING.RECHECK: COVER MISSING OVER MOP SINK DRAIN.
Location: Utility room
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: LARGE DENT ON THE SIDE OF A CAN OF TOMATO PUREE STORED IN DRY STORAGE AREA.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR DISH MACHINE SOILED WITH FOOD RESIDUE BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
- 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: STICKY SURFACES ON ALL COUNTER TOPS, NOZZLES, SPICKETS, LIQUOR AND JUICE BOTTLES, ETC...LOCATED IN THE BAR AREA. HEAVY GNAT ACTIVITY IN THIS AREA.KEEP ALL SURFACES IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO AID IN DECREASING GNAT ACTIVITY.
Location: Bar
|
07/11/2014 | Recheck |
- 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: REACH IN REFRIGERATOR IN BACK KITCHEN CONTAINING COTTAGE CHEESE AND OTHER VARIETIES HOLDING AT 50 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: TWO UNLABELED BOTTLES CONTAINING CLEANING CHEMICALS NOT LABELED.LABEL BOTTLES WITH CONTENTS.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK 6/24; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.RECHECK 7/2: HIGH GNAT ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES. CLEAN AND SANITIZE ALL STICKY SURFACES IN THE ENTIRE BAR AREA. PLEASE KEEP AREA CLEAN AND SANITARY AT ALL TIMES TO AID IN ELIMINATING GNAT POPULATION.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK 6/24; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.RECHECK 7/2: HIGH GNAT ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES. CLEAN AND SANITIZE ALL STICKY SURFACES IN THE ENTIRE BAR AREA. PLEASE KEEP AREA CLEAN AND SANITARY AT ALL TIMES TO AID IN ELIMINATING GNAT POPULATION.
Location: Kitchen (front)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK 6/24; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.RECHECK 7/2: HIGH GNAT ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES. CLEAN AND SANITIZE ALL STICKY SURFACES IN THE ENTIRE BAR AREA. PLEASE KEEP AREA CLEAN AND SANITARY AT ALL TIMES TO AID IN ELIMINATING GNAT POPULATION.
Location: Utility room
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK 6/24; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.RECHECK 7/2: HIGH GNAT ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES. CLEAN AND SANITIZE ALL STICKY SURFACES IN THE ENTIRE BAR AREA. PLEASE KEEP AREA CLEAN AND SANITARY AT ALL TIMES TO AID IN ELIMINATING GNAT POPULATION.
Location: Buffet
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK 6/24; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.RECHECK 7/2: HIGH GNAT ACTIVITY REMAINS IN MOP SINK AD BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES. CLEAN AND SANITIZE ALL STICKY SURFACES IN THE ENTIRE BAR AREA. PLEASE KEEP AREA CLEAN AND SANITARY AT ALL TIMES TO AID IN ELIMINATING GNAT POPULATION.
Location: Dry storage
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DEAD GNAT IN CROCK CONTAINING STIR FRY SAUCE ON BUFFET.DISCARD CONTAMINATED PRODUCT.
Location: Buffet
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL COVERING KNIFE BLOCK. FOOD SOIL ON KNIFE BLADES STORED INSIDE BLOCK.CLEAN AND SANITIZE BLOCK AND KNIVES THOROUGHLY. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.2. INTERIOR ICE MACHINE SOILED WITH BUILD UP.CLEAN SANITIZE ON A ROUTINE BASIS.
Location: Kitchen
Equipment: Knife/utensil rack
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: BACK FLOW DEVICE MISSING ON MOP SINK FAUCET. REMOVE HOSES FROM FAUCET UNTIL BACK FLOW DEVICE HAS BEEN INSTALLED.
Location: Kitchen (back)
Equipment: Mop sink
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING INTENSITY LOW IN THE AREA WHERE EXHAUST HOOD IS LOCATED. INCREASE LIGHT INTENSITY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. BASE BOARD TILES/FLOOR JUNCTURES DAMGED AND/OR MISSING IN SOME AREAS LOCATED ON THE PERIMTER OF THE KITCHEN.REPAIR/REPLACED DAMAGED TILES.2. FLOOR TILES CRACKED AND DAMAGED IN SOME AREAS. HOLES AND GAPS PRESENT IN SOME AREA.REAPAIR DAMAGED TILES. FILL HOLES WITH GROUT IF NECESSARY.RECHECK 6/24: NOT CORRECTED. PLEASE HAVE ALL REPAIRS COMPLETED BY FOLLOW UP DATE.RECHECK 7/2: NOT CORRECTED. PROVIDE REPAIR TO ALL DAMAGED BASEBOARD AND FLOOR TILES. A WORK OREDER IS IN PROGRESS.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. RAW CHICKEN THAWING IN A CRACKED/DAMAGED LEXAN INSIDE WALK IN COOLER.REPLACE DAMAGED CONTAINER.2. STORAGE SHELVING COATING PEELING EXPOSING RUST INSIDE REACH IN REFRIGERATOR IN BACK KITCHEN.RESURFACE OR REPLACE SHELVING.RECHECK: COVER MISSING OVER MOP SINK DRAIN.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. RAW CHICKEN THAWING IN A CRACKED/DAMAGED LEXAN INSIDE WALK IN COOLER.REPLACE DAMAGED CONTAINER.2. STORAGE SHELVING COATING PEELING EXPOSING RUST INSIDE REACH IN REFRIGERATOR IN BACK KITCHEN.RESURFACE OR REPLACE SHELVING.RECHECK: COVER MISSING OVER MOP SINK DRAIN.
Location: Utility room
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: LARGE DENT ON THE SIDE OF A CAN OF TOMATO PUREE STORED IN DRY STORAGE AREA.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR DISH MACHINE SOILED WITH FOOD RESIDUE BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
- 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: STICKY SURFACES ON ALL COUNTER TOPS, NOZZLES, SPICKETS, LIQUOR AND JUICE BOTTLES, ETC...LOCATED IN THE BAR AREA. HEAVY GNAT ACTIVITY IN THIS AREA.KEEP ALL SURFACES IN A CLEAN AND SANITARY CONDITION AT ALL TIMES TO AID IN DECREASING GNAT ACTIVITY.
Location: Bar
|
07/02/2014 | Recheck |
- 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: REACH IN REFRIGERATOR IN BACK KITCHEN CONTAINING COTTAGE CHEESE AND OTHER VARIETIES HOLDING AT 50 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: TWO UNLABELED BOTTLES CONTAINING CLEANING CHEMICALS NOT LABELED.LABEL BOTTLES WITH CONTENTS.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AND BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AND BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.
Location: Kitchen (front)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AND BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AND BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.
Location: Buffet
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.RECHECK; GNAT ACTIVITY MINIMIZED NEAR THE BUFFET AND PREP AREAS. DRY AND CLEAN FLOORS THROUGH OUT ENTIRE KITCHEN AREA. IMPROVEMENTS IN CLEANING ON ALL SURFACES NOTED AS WELL. HIGH ACTIVITY REMAINS IN MOP SINK AND BAR AREAS. WATER POOLING IN DAMAGED TILES IN THE VICINITY OF THE BAR. CONTINUE TO TREAT DRAINS AND PEST CONTROL SERVICE. REPAIR ALL DAMAGED TILES TO PREVENT POOLING FOR BREEDING SITES.
Location: Dry storage
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DEAD GNAT IN CROCK CONTAINING STIR FRY SAUCE ON BUFFET.DISCARD CONTAMINATED PRODUCT.
Location: Buffet
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL COVERING KNIFE BLOCK. FOOD SOIL ON KNIFE BLADES STORED INSIDE BLOCK.CLEAN AND SANITIZE BLOCK AND KNIVES THOROUGHLY. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.2. INTERIOR ICE MACHINE SOILED WITH BUILD UP.CLEAN SANITIZE ON A ROUTINE BASIS.
Location: Kitchen
Equipment: Knife/utensil rack
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: BACK FLOW DEVICE MISSING ON MOP SINK FAUCET. REMOVE HOSES FROM FAUCET UNTIL BACK FLOW DEVICE HAS BEEN INSTALLED.
Location: Kitchen (back)
Equipment: Mop sink
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING INTENSITY LOW IN THE AREA WHERE EXHAUST HOOD IS LOCATED. INCREASE LIGHT INTENSITY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. BASE BOARD TILES/FLOOR JUNCTURES DAMGED AND/OR MISSING IN SOME AREAS LOCATED ON THE PERIMTER OF THE KITCHEN.REPAIR/REPLACED DAMAGED TILES.2. FLOOR TILES CRACKED AND DAMAGED IN SOME AREAS. HOLES AND GAPS PRESENT IN SOME AREA.REAPAIR DAMAGED TILES. FILL HOLES WITH GROUT IF NECESSARY.RECHECK: NOT CORRECTED. PROVIDE REPAIR TO ALL DAMAGED BASEBOARD AND FLOOR TILES. A WORK OREDER IS IN PROGRESS.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. RAW CHICKEN THAWING IN A CRACKED/DAMAGED LEXAN INSIDE WALK IN COOLER.REPLACE DAMAGED CONTAINER.2. STORAGE SHELVING COATING PEELING EXPOSING RUST INSIDE REACH IN REFRIGERATOR IN BACK KITCHEN.RESURFACE OR REPLACE SHELVING.
Location: Walk-in cooler
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: LARGE DENT ON THE SIDE OF A CAN OF TOMATO PUREE STORED IN DRY STORAGE AREA.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR DISH MACHINE SOILED WITH FOOD RESIDUE BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
|
06/26/2014 | 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: REACH IN REFRIGERATOR IN BACK KITCHEN CONTAINING COTTAGE CHEESE AND OTHER VARIETIES HOLDING AT 50 DEGREES F.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Kitchen (back)
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: TWO UNLABELED BOTTLES CONTAINING CLEANING CHEMICALS NOT LABELED.LABEL BOTTLES WITH CONTENTS.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.
Location: Kitchen (front)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT ACTIVITY IN ENTIRE FRONT AND BACK KITCHEN, BAR, AND BUFFET AREA. HIGH ACTIVITY IN MOP SINK AREA AND THE BAR. ESTABLISHMENT CURRENTLY TREATED BY PROFESSIONAL PEST CONTROL COMPANY.ELIMINATE BREEDING GROUNDS FOR GNATS.1. DAMP FLOORS AND WATER POOLS LOCATED IN BACK KITCHEN AREA. KEEP FLOORS DRY, ESPECIALLY OVER NIGHT TO PREVENT BREEDING. 2. SEAL TRASH CANS AND LAUNDRY BINS. 3. HANG MOPS ON MOP RACKS TO AIR DRY WHEN NOT IN USE. REPAIR PLUMBING LEAKS.4. CLEAN AND SANITIZE EQUIPMENT, FOOD AND NON FOOD CONTACT SURFACES IN KITCHEN AREA DAILY.5. CLEAN ALL STICKY RESIDUES ON SURFACES IN THE BAR.6. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE.7. KEEP FLOORS SWEPT AND MOPPED ON ALL SHIFTS.
Location: Buffet
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: DEAD GNAT IN CROCK CONTAINING STIR FRY SAUCE ON BUFFET.DISCARD CONTAMINATED PRODUCT.
Location: Buffet
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL COVERING KNIFE BLOCK. FOOD SOIL ON KNIFE BLADES STORED INSIDE BLOCK.CLEAN AND SANITIZE BLOCK AND KNIVES THOROUGHLY. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE TO PREVENT CROSS CONTAMINATION.2. INTERIOR ICE MACHINE SOILED WITH BUILD UP.CLEAN SANITIZE ON A ROUTINE BASIS.
Location: Kitchen
Equipment: Knife/utensil rack
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: BACK FLOW DEVICE MISSING ON MOP SINK FAUCET. REMOVE HOSES FROM FAUCET UNTIL BACK FLOW DEVICE HAS BEEN INSTALLED.
Location: Kitchen (back)
Equipment: Mop sink
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING INTENSITY LOW IN THE AREA WHERE EXHAUST HOOD IS LOCATED. INCREASE LIGHT INTENSITY.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. BASE BOARD TILES/FLOOR JUNCTURES DAMGED AND/OR MISSING IN SOME AREAS LOCATED ON THE PERIMTER OF THE KITCHEN.REPAIR/REPLACED DAMAGED TILES.2. FLOOR TILES CRACKED AND DAMAGED IN SOME AREAS. HOLES AND GAPS PRESENT IN SOME AREA.REAPAIR DAMAGED TILES. FILL HOLES WITH GROUT IF NECESSARY.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. RAW CHICKEN THAWING IN A CRACKED/DAMAGED LEXAN INSIDE WALK IN COOLER.REPLACE DAMAGED CONTAINER.2. STORAGE SHELVING COATING PEELING EXPOSING RUST INSIDE REACH IN REFRIGERATOR IN BACK KITCHEN.RESURFACE OR REPLACE SHELVING.
Location: Walk-in cooler
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: LARGE DENT ON THE SIDE OF A CAN OF TOMATO PUREE STORED IN DRY STORAGE AREA.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR DISH MACHINE SOILED WITH FOOD RESIDUE BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
|
06/19/2014 | 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.
Comments: RICE TEMPED AT 48 DEGREES ON THE COLD TOP COOLER .
Location: Kitchen
Equipment: Cold top
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: RECEIVED A COPY OF PEST CONTROL INVOIVE. DATED 11/07/13 OBSERVED A LARGE NUMBER OF DRAIN FLIES GATHERING ON THE CAN OPENER. ALSO THROUGHT OUT THE KITCHEN. CALL PEST CONTROL
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPEN AND BASE ARE HEAVILY SOILED.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IS NOT BEING MAINTAINED CLEAN.
Location: Kitchen
Equipment: Hand sink
- 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: EMPLOYEE WAS USING THE HAND SINK TO FILL A PITCHER FULL OF WATER. DO NOT USE THE HAND SINK FOR ANYTHING OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- 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: HOOD VENTS AND FIRE SUPPRESSION SYSTEM ARE SOILED FROM AN ACCUMULATION OF GREASE. PLEASE HAVE EQUIPMENNT PROFESSIONALLY CLEAN . ALSO WIPE BUILD UP FROM VENT AND FIRE SYSTEM AS OFTEN AS NECESSARY
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR COVE MOLDING WERE MISSING OR UNSEALED. THROUGTHOUT THE KITCHEN.
Location: Kitchen
- 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: 1. FLOOR AND WALL BEHIND THE STOVE AND DEEP FRIER EQUIPMENT ARE HEAVILY SOILED FROM GREASE AND FOOD DEBRIS.2. WALL BEHIND THE DISHMACHINE IS SOILED.3. FLOOR AND FLOOR DRAINS THROUGHT OUT THE KITCHEN AREA ARE HEAVILY SOILED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- 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: 1. FLOOR AND WALL BEHIND THE STOVE AND DEEP FRIER EQUIPMENT ARE HEAVILY SOILED FROM GREASE AND FOOD DEBRIS.2. WALL BEHIND THE DISHMACHINE IS SOILED.3. FLOOR AND FLOOR DRAINS THROUGHT OUT THE KITCHEN AREA ARE HEAVILY SOILED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED EGGS STORED IN THE COLD TOP TEMPED AT 70 DEGREES.
Location: Kitchen
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MICROWAVE HAS DETERIORATED IN THE INTERIOR CAVITY. REPLACE THE MICROWAVE OVEN.DONE 2. COLD WELL EQUIPMENT IS DETERIORATING ALONG THE INTERIOR COMPARTMENT WHERE THE ICE IS STORED. 3. THE 2 DOOR TRAYLSEN COOLER IS LEAKING WATER AT THE BOTTOM . PLEASE REPAIR.
Location: Kitchen
Equipment: Microwave oven
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MICROWAVE HAS DETERIORATED IN THE INTERIOR CAVITY. REPLACE THE MICROWAVE OVEN.DONE 2. COLD WELL EQUIPMENT IS DETERIORATING ALONG THE INTERIOR COMPARTMENT WHERE THE ICE IS STORED. 3. THE 2 DOOR TRAYLSEN COOLER IS LEAKING WATER AT THE BOTTOM . PLEASE REPAIR.
Location: Buffet
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MICROWAVE HAS DETERIORATED IN THE INTERIOR CAVITY. REPLACE THE MICROWAVE OVEN.DONE 2. COLD WELL EQUIPMENT IS DETERIORATING ALONG THE INTERIOR COMPARTMENT WHERE THE ICE IS STORED. 3. THE 2 DOOR TRAYLSEN COOLER IS LEAKING WATER AT THE BOTTOM . PLEASE REPAIR.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR AND INTERIOR SURFACES ARE SOILED. DE LIME EQUIPMENT. CLEAN AREA WERE FOOD DEBRIS HAS ACCUMULATED AND ALONG THE DOORS.2. THE UNDER SIDE OF THE METAL SHELVING IN THE DISH MACHINE AREA IS SOILED. PLEASE CLEAN3. THE 2 DOOR TRAYLSEN COOLER EXTERIOR SURFACE IS SOILED
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR AND INTERIOR SURFACES ARE SOILED. DE LIME EQUIPMENT. CLEAN AREA WERE FOOD DEBRIS HAS ACCUMULATED AND ALONG THE DOORS.2. THE UNDER SIDE OF THE METAL SHELVING IN THE DISH MACHINE AREA IS SOILED. PLEASE CLEAN3. THE 2 DOOR TRAYLSEN COOLER EXTERIOR SURFACE IS SOILED
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR AND INTERIOR SURFACES ARE SOILED. DE LIME EQUIPMENT. CLEAN AREA WERE FOOD DEBRIS HAS ACCUMULATED AND ALONG THE DOORS.2. THE UNDER SIDE OF THE METAL SHELVING IN THE DISH MACHINE AREA IS SOILED. PLEASE CLEAN3. THE 2 DOOR TRAYLSEN COOLER EXTERIOR SURFACE IS SOILED
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. COLD TOP COOLER IS HEAVILY SOILED IN THE INTERIOR, BEHIND THE DOOR LID AND IN THE AIR VENTS. 2. CLEAN THE REACH IN COOLER AND DRAWERS AT THE BUFFET.
Location: Kitchen
Equipment: Cold top
- 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: 1. COLD TOP COOLER IS HEAVILY SOILED IN THE INTERIOR, BEHIND THE DOOR LID AND IN THE AIR VENTS. 2. CLEAN THE REACH IN COOLER AND DRAWERS AT THE BUFFET.
Location: Buffet
Equipment: Cooler drawers
|
12/02/2013 | Recheck |
- 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: RICE TEMPED AT 48 DEGREES ON THE COLD TOP COOLER .
Location: Kitchen
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED A LARGE NUMBER OF DRAIN FLIES GATHERING ON THE CAN OPENER. ALSO THROUGHT OUT THE KITCHEN. CALL PEST CONTROL
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPEN AND BASE ARE HEAVILY SOILED.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IS NOT BEING MAINTAINED CLEAN.
Location: Kitchen
Equipment: Hand sink
- 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: EMPLOYEE WAS USING THE HAND SINK TO FILL A PITCHER FULL OF WATER. DO NOT USE THE HAND SINK FOR ANYTHING OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- 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: HOOD VENTS AND FIRE SUPPRESSION SYSTEM ARE SOILED FROM AN ACCUMULATION OF GREASE. PLEASE HAVE EQUIPMENNT PROFESSIONALLY CLEAN . ALSO WIPE BUILD UP FROM VENT AND FIRE SYSTEM AS OFTEN AS NECESSARY
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR COVE MOLDING WERE MISSING OR UNSEALED. THROUGTHOUT THE KITCHEN.
Location: Kitchen
- 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: 1. FLOOR AND WALL BEHIND THE STOVE AND DEEP FRIER EQUIPMENT ARE HEAVILY SOILED FROM GREASE AND FOOD DEBRIS.2. WALL BEHIND THE DISHMACHINE IS SOILED.3. FLOOR AND FLOOR DRAINS THROUGHT OUT THE KITCHEN AREA ARE HEAVILY SOILED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- 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: 1. FLOOR AND WALL BEHIND THE STOVE AND DEEP FRIER EQUIPMENT ARE HEAVILY SOILED FROM GREASE AND FOOD DEBRIS.2. WALL BEHIND THE DISHMACHINE IS SOILED.3. FLOOR AND FLOOR DRAINS THROUGHT OUT THE KITCHEN AREA ARE HEAVILY SOILED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED EGGS STORED IN THE COLD TOP TEMPED AT 70 DEGREES.
Location: Kitchen
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MICROWAVE HAS DETERIORATED IN THE INTERIOR CAVITY. REPLACE THE MICROWAVE OVEN.DONE 2. COLD WELL EQUIPMENT IS DETERIORATING ALONG THE INTERIOR COMPARTMENT WHERE THE ICE IS STORED. 3. THE 2 DOOR TRAYLSEN COOLER IS LEAKING WATER AT THE BOTTOM . PLEASE REPAIR.
Location: Kitchen
Equipment: Microwave oven
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MICROWAVE HAS DETERIORATED IN THE INTERIOR CAVITY. REPLACE THE MICROWAVE OVEN.DONE 2. COLD WELL EQUIPMENT IS DETERIORATING ALONG THE INTERIOR COMPARTMENT WHERE THE ICE IS STORED. 3. THE 2 DOOR TRAYLSEN COOLER IS LEAKING WATER AT THE BOTTOM . PLEASE REPAIR.
Location: Buffet
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MICROWAVE HAS DETERIORATED IN THE INTERIOR CAVITY. REPLACE THE MICROWAVE OVEN.DONE 2. COLD WELL EQUIPMENT IS DETERIORATING ALONG THE INTERIOR COMPARTMENT WHERE THE ICE IS STORED. 3. THE 2 DOOR TRAYLSEN COOLER IS LEAKING WATER AT THE BOTTOM . PLEASE REPAIR.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR AND INTERIOR SURFACES ARE SOILED. DE LIME EQUIPMENT. CLEAN AREA WERE FOOD DEBRIS HAS ACCUMULATED AND ALONG THE DOORS.2. THE UNDER SIDE OF THE METAL SHELVING IN THE DISH MACHINE AREA IS SOILED. PLEASE CLEAN3. THE 2 DOOR TRAYLSEN COOLER EXTERIOR SURFACE IS SOILED
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR AND INTERIOR SURFACES ARE SOILED. DE LIME EQUIPMENT. CLEAN AREA WERE FOOD DEBRIS HAS ACCUMULATED AND ALONG THE DOORS.2. THE UNDER SIDE OF THE METAL SHELVING IN THE DISH MACHINE AREA IS SOILED. PLEASE CLEAN3. THE 2 DOOR TRAYLSEN COOLER EXTERIOR SURFACE IS SOILED
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR AND INTERIOR SURFACES ARE SOILED. DE LIME EQUIPMENT. CLEAN AREA WERE FOOD DEBRIS HAS ACCUMULATED AND ALONG THE DOORS.2. THE UNDER SIDE OF THE METAL SHELVING IN THE DISH MACHINE AREA IS SOILED. PLEASE CLEAN3. THE 2 DOOR TRAYLSEN COOLER EXTERIOR SURFACE IS SOILED
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. COLD TOP COOLER IS HEAVILY SOILED IN THE INTERIOR, BEHIND THE DOOR LID AND IN THE AIR VENTS. 2. CLEAN THE REACH IN COOLER AND DRAWERS AT THE BUFFET.
Location: Kitchen
Equipment: Cold top
- 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: 1. COLD TOP COOLER IS HEAVILY SOILED IN THE INTERIOR, BEHIND THE DOOR LID AND IN THE AIR VENTS. 2. CLEAN THE REACH IN COOLER AND DRAWERS AT THE BUFFET.
Location: Buffet
Equipment: Cooler drawers
|
11/18/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RICE TEMPED AT 48 DEGREES ON THE COLD TOP COOLER .
Location: Kitchen
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED A LARGE NUMBER OF DRAIN FLIES GATHERING ON THE CAN OPENER. ALSO THROUGHT OUT THE KITCHEN. CALL PEST CONTROL
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPEN AND BASE ARE HEAVILY SOILED.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IS NOT BEING MAINTAINED CLEAN.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: EMPLOYEE WAS USING THE HAND SINK TO FILL A PITCHER FULL OF WATER. DO NOT USE THE HAND SINK FOR ANYTHING OTHER THAN HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- 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: HOOD VENTS AND FIRE SUPPRESSION SYSTEM ARE SOILED FROM AN ACCUMULATION OF GREASE. PLEASE HAVE EQUIPMENNT PROFESSIONALLY CLEAN . ALSO WIPE BUILD UP FROM VENT AND FIRE SYSTEM AS OFTEN AS NECESSARY
Location: Kitchen
- 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: 1. FLOOR AND WALL BEHIND THE STOVE AND DEEP FRIER EQUIPMENT ARE HEAVILY SOILED FROM GREASE AND FOOD DEBRIS.2. WALL BEHIND THE DISHMACHINE IS SOILED.3. FLOOR AND FLOOR DRAINS THROUGHT OUT THE KITCHEN AREA ARE HEAVILY SOILED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- 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: 1. FLOOR AND WALL BEHIND THE STOVE AND DEEP FRIER EQUIPMENT ARE HEAVILY SOILED FROM GREASE AND FOOD DEBRIS.2. WALL BEHIND THE DISHMACHINE IS SOILED.3. FLOOR AND FLOOR DRAINS THROUGHT OUT THE KITCHEN AREA ARE HEAVILY SOILED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Dish machine area
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED EGGS STORED IN THE COLD TOP TEMPED AT 70 DEGREES.
Location: Kitchen
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MICROWAVE HAS DETERIORATED IN THE INTERIOR CAVITY. REPLACE THE MICROWAVE OVEN.2. COLD WELL EQUIPMENT IS DETERIORATING ALONG THE INTERIOR COMPARTMENT WHERE THE ICE IS STORED. 3. THE 2 DOOR TRAYLSEN COOLER IS LEAKING WATER AT THE BOTTOM . PLEASE REPAIR.
Location: Kitchen
Equipment: Microwave oven
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MICROWAVE HAS DETERIORATED IN THE INTERIOR CAVITY. REPLACE THE MICROWAVE OVEN.2. COLD WELL EQUIPMENT IS DETERIORATING ALONG THE INTERIOR COMPARTMENT WHERE THE ICE IS STORED. 3. THE 2 DOOR TRAYLSEN COOLER IS LEAKING WATER AT THE BOTTOM . PLEASE REPAIR.
Location: Buffet
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. MICROWAVE HAS DETERIORATED IN THE INTERIOR CAVITY. REPLACE THE MICROWAVE OVEN.2. COLD WELL EQUIPMENT IS DETERIORATING ALONG THE INTERIOR COMPARTMENT WHERE THE ICE IS STORED. 3. THE 2 DOOR TRAYLSEN COOLER IS LEAKING WATER AT THE BOTTOM . PLEASE REPAIR.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR AND INTERIOR SURFACES ARE SOILED. DE LIME EQUIPMENT. CLEAN AREA WERE FOOD DEBRIS HAS ACCUMULATED AND ALONG THE DOORS.2. THE UNDER SIDE OF THE METAL SHELVING IN THE DISH MACHINE AREA IS SOILED. PLEASE CLEAN3. THE 2 DOOR TRAYLSEN COOLER EXTERIOR SURFACE IS SOILED
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR AND INTERIOR SURFACES ARE SOILED. DE LIME EQUIPMENT. CLEAN AREA WERE FOOD DEBRIS HAS ACCUMULATED AND ALONG THE DOORS.2. THE UNDER SIDE OF THE METAL SHELVING IN THE DISH MACHINE AREA IS SOILED. PLEASE CLEAN3. THE 2 DOOR TRAYLSEN COOLER EXTERIOR SURFACE IS SOILED
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR AND INTERIOR SURFACES ARE SOILED. DE LIME EQUIPMENT. CLEAN AREA WERE FOOD DEBRIS HAS ACCUMULATED AND ALONG THE DOORS.2. THE UNDER SIDE OF THE METAL SHELVING IN THE DISH MACHINE AREA IS SOILED. PLEASE CLEAN3. THE 2 DOOR TRAYLSEN COOLER EXTERIOR SURFACE IS SOILED
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. COLD TOP COOLER IS HEAVILY SOILED IN THE INTERIOR, BEHIND THE DOOR LID AND IN THE AIR VENTS. 2. CLEAN THE REACH IN COOLER AND DRAWERS AT THE BUFFET.
Location: Buffet
Equipment: Cooler drawers
|
11/06/2013 | Routine |
| No violation noted during this evaluation. | 06/20/2013 | Non-Illness Complaint |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INSERTS INSIDE RICE STEAMERS ARE SCRATCH AND DAMAGED. COATING PEELING.REPLACE INSERTS.
Location: Kitchen
|
06/13/2013 | Illness Complaint |
| No violation noted during this evaluation. | 04/30/2013 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PLEASE ENSURE ALL FOOD PRODUCT IS AT 41 DEGREES BEFORE PLACED ON THE COLD WELL . ALSO ENUSRE THAT THE FOOD PRODUCT IS MAINTAINED AT 41 DEGREES. EXAMPLE :RICE NOODLES. COS 4/19/13PRODUCT STORED IN THE COLD WELL RANGED BETWEEN 48- 63 DEGREES . DISCARD ALL PRODUCT STORED ON THE COLD WELL. ICE AND CHECK TEMPS EVERY HOUR UNTIL EQUIPMENT IS REPAIRED OR REPLACED. DONE
Location: Dining room
Equipment: Buffet
- 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: PLEASE ENSURE ALL FOOD PRODUCT IS AT 41 DEGREES BEFORE PLACED ON THE COLD WELL . ALSO ENUSRE THAT THE FOOD PRODUCT IS MAINTAINED AT 41 DEGREES. EXAMPLE :RICE NOODLES. COS 4/19/13PRODUCT STORED IN THE COLD WELL RANGED BETWEEN 48- 63 DEGREES . DISCARD ALL PRODUCT STORED ON THE COLD WELL. ICE AND CHECK TEMPS EVERY HOUR UNTIL EQUIPMENT IS REPAIRED OR REPLACED. DONE
Location: Dining room
Equipment: Buffet
- 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.
Comments: 1. TABLE ATTACHED CAN OPEN WAS SOILED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK WAS HEAVILY SOILED. HAND SINK SHALL BE CLEAN AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: CONTAINER OF FLOUR WAS NOT LABELED.
Location: Dry storage
- 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: CLEAN THE REMOVABLE VENT FILTERS. ONGOING
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. EQUIPMENT WAS NOT WORKING PROPERLY. INTERNAL TEMPERATURE WAS AT 52-56 DEGREES . PLEASE HAVE EQUIPMENT REPAIRED AND WORKING PROPELY. DONE2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT. DE LIME THE DISH MACHINE AND REPLACE CURTAIN. ON GOING
Location: Sales floor
Equipment: Buffet
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. EQUIPMENT WAS NOT WORKING PROPERLY. INTERNAL TEMPERATURE WAS AT 52-56 DEGREES . PLEASE HAVE EQUIPMENT REPAIRED AND WORKING PROPELY. DONE2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT. DE LIME THE DISH MACHINE AND REPLACE CURTAIN. ON GOING
Location: Kitchen
Equipment: Dishmachine
- 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: 1.SODA GUN SOILED COS 2. CLEAN THE CHEST FREEZER OUT.
Location: Bar
Equipment: Soda gun & holster
- 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: 1.SODA GUN SOILED COS 2. CLEAN THE CHEST FREEZER OUT.
Location: Kitchen
Equipment: Chest freezer
|
04/26/2013 | Recheck |
- 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: PLEASE ENSURE ALL FOOD PRODUCT IS AT 41 DEGREES BEFORE PLACED ON THE COLD WELL . ALSO ENUSRE THAT THE FOOD PRODUCT IS MAINTAINED AT 41 DEGREES. EXAMPLE :RICE NOODLES. COS 4/19/13PRODUCT STORED IN THE COLD WELL RANGED BETWEEN 48- 63 DEGREES . DISCARD ALL PRODUCT STORED ON THE COLD WELL. ICE AND CHECK TEMPS EVERY HOUR UNTIL EQUIPMENT IS REPAIRED OR REPLACED. DONE
Location: Dining room
Equipment: Buffet
- 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: PLEASE ENSURE ALL FOOD PRODUCT IS AT 41 DEGREES BEFORE PLACED ON THE COLD WELL . ALSO ENUSRE THAT THE FOOD PRODUCT IS MAINTAINED AT 41 DEGREES. EXAMPLE :RICE NOODLES. COS 4/19/13PRODUCT STORED IN THE COLD WELL RANGED BETWEEN 48- 63 DEGREES . DISCARD ALL PRODUCT STORED ON THE COLD WELL. ICE AND CHECK TEMPS EVERY HOUR UNTIL EQUIPMENT IS REPAIRED OR REPLACED. DONE
Location: Dining room
Equipment: Buffet
- 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.
Comments: 1. TABLE ATTACHED CAN OPEN WAS SOILED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK WAS HEAVILY SOILED. HAND SINK SHALL BE CLEAN AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: CONTAINER OF FLOUR WAS NOT LABELED.
Location: Dry storage
- 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: CLEAN THE REMOVABLE VENT FILTERS. ONGOING
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. EQUIPMENT WAS NOT WORKING PROPERLY. INTERNAL TEMPERATURE WAS AT 52-56 DEGREES . PLEASE HAVE EQUIPMENT REPAIRED AND WORKING PROPELY. DONE2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT. DE LIME THE DISH MACHINE AND REPLACE CURTAIN. ON GOING
Location: Sales floor
Equipment: Buffet
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. EQUIPMENT WAS NOT WORKING PROPERLY. INTERNAL TEMPERATURE WAS AT 52-56 DEGREES . PLEASE HAVE EQUIPMENT REPAIRED AND WORKING PROPELY. DONE2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT. DE LIME THE DISH MACHINE AND REPLACE CURTAIN. ON GOING
Location: Kitchen
Equipment: Dishmachine
- 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: 1.SODA GUN SOILED COS 2. CLEAN THE CHEST FREEZER OUT.
Location: Bar
Equipment: Soda gun & holster
- 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: 1.SODA GUN SOILED COS 2. CLEAN THE CHEST FREEZER OUT.
Location: Kitchen
Equipment: Chest freezer
|
04/19/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRODUCT STORED IN THE COLD WELL RANGED BETWEEN 48- 63 DEGREES . DISCARD ALL PRODUCT STORED ON THE COLD WELL. ICE AND CHECK TEMPS EVERY HOUR UNTIL EQUIPMENT IS REPAIRED OR REPLACED.
Location: Sales floor
Equipment: Buffet
- 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: 1. TABLE ATTACHED CAN OPEN WAS SOILED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK WAS HEAVILY SOILED. HAND SINK SHALL BE CLEAN AT ALL TIMES
Location: Kitchen
Equipment: Hand sink
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: CONTAINER OF FLOUR WAS NOT LABELED.
Location: Dry storage
- 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: CLEAN THE REMOVABLE VENT FILTERS
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. EQUIPMENT WAS NOT WORKING PROPERLY. INTERNAL TEMPERATURE WAS AT 52-56 DEGREES . PLEASE HAVE EQUIPMENT REPAIRED AND WORKING PROPELY.2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT. DE LIME THE DISH MACHINE AND REPLACE CURTAIN.
Location: Sales floor
Equipment: Buffet
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. EQUIPMENT WAS NOT WORKING PROPERLY. INTERNAL TEMPERATURE WAS AT 52-56 DEGREES . PLEASE HAVE EQUIPMENT REPAIRED AND WORKING PROPELY.2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT. DE LIME THE DISH MACHINE AND REPLACE CURTAIN.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: 1.SODA GUN SOILED COS 2. CLEAN THE CHEST FREEZER OUT.
Location: Bar
Equipment: Soda gun & holster
- 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: 1.SODA GUN SOILED COS 2. CLEAN THE CHEST FREEZER OUT.
Location: Kitchen
Equipment: Chest freezer
|
04/11/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Drain flies. Ongoing
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Drain flies. Ongoing
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- 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: Hand sink used to dump ice.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out in at the grill. Lighting is on order.
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: Hood vents were soiled
Location: Kitchen
- 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: Floor behind stove and rice cooker equipment was heavily soiled.
Location: Cook line
- 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: 1. Door handles on the 2door reach in were soiled.2. Clean behind the cold top door lid.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. Door handles on the 2door reach in were soiled.2. Clean behind the cold top door lid.
Location: Kitchen
Equipment: Cold top
|
11/08/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Drain flies
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Drain flies
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Hand sink used to dump ice.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out in at the grill
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: Hood vents were soiled
Location: Kitchen
- 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: Floor behind stove and rice cooker equipment was heavily soiled.
Location: Cook line
- 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: 1. Door handles on the 2door reach in were soiled.2. Clean behind the cold top door lid.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. Door handles on the 2door reach in were soiled.2. Clean behind the cold top door lid.
Location: Kitchen
Equipment: Cold top
|
10/30/2012 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Rice at 52 degrees
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
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.
Location: Bar
Equipment: Hand sink
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Repair missing cove molding
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Repair missing cove molding
Location: Emp restroom
- 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: Floor soiled
Location: Walk-in freezer
- 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: Clean behind the cold top door lid near stove.
Location: Cook line
Equipment: Cold top
|
05/14/2012 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Rice at 52 degrees
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Bar
Equipment: Hand sink
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Repair missing cove molding
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Repair missing cove molding
Location: Emp restroom
- 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: Floor soiled
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: Clean behind the cold top door lid near stove.
Location: Cook line
Equipment: Cold top
|
04/30/2012 | Routine |
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