- 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: TEMPERATURES WERE A LITTLE OFF BUT CONPRESSER WAS REPLACED TODAY. PLEASE DON'T STORE FOOD PRODUCT IN COLD TOP UNIT UNTIL 41 DEGREE TEMPERATURE IS MET. COS
Location: Kitchen (front)
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.
Comments: EMPLOYEE CUTTING ONION FOR SALSA IS USING THEIR BARE HANDS . PLEASE USE GLOVES.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SPRAY HOSE RUNNING CONTINUOUS. PLEASE HAVE EQUIPMENT REPAIRED
Location: Dish machine area
Equipment: -
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ONIONS
Location: Kitchen (back)
|
05/29/2014 | 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: TEMPERATURES WERE A LITTLE OFF BUT CONPRESSER WAS REPLACED TODAY. PLEASE DON'T STORE FOOD PRODUCT IN COLD TOP UNIT UNTIL 41 DEGREE TEMPERATURE IS MET. COS
Location: Kitchen (front)
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.
Comments: EMPLOYEE CUTTING ONION FOR SALSA IS USING THEIR BARE HANDS . PLEASE USE GLOVES.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SPRAY HOSE RUNNING CONTINUOUS. PLEASE HAVE EQUIPMENT REPAIRED
Location: Dish machine area
Equipment: -
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ONIONS
Location: Kitchen (back)
|
05/22/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TEMPERATURES WERE A LITTLE OFF BUT CONPRESSER WAS REPLACED TODAY. PLEASE DON'T STORE FOOD PRODUCTED IN COLD TOP UNIT UNTIL 41 DEGREE TEMPERATURE IS MET. COS
Location: Kitchen (front)
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.
Comments: EMPLOYEE CUTTING ONION FOR SALSA IS USING THEIR BARE HANDS . PLEASE USE GLOVES.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SPRAY HOSE RUNNING CONTINUOUS. PLEASE HAVE EQUIPMENT REPAIRED
Location: Dish machine area
Equipment: -
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ONIONS
Location: Kitchen (back)
|
05/14/2014 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace missing floor tile.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace missing floor tile.
Location: Walk-in cooler
- 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 the bottom of the Delfield freezer
Location: Kitchen
Equipment: Delfield freezer
|
12/09/2013 | Routine |
| No violation noted during this evaluation. | 08/27/2013 | Routine |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: PLEASE WASH YOUR HANDS BEFORE YOU APPLY A NEW PAIR OF GLOVES ON.
- 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: 1. EMPLOYEE' S WERE USING THE HAND SINK FOR MULTIPLE FUNCTION: WASHING CONDIMENT CONTAINER, FILLING WATER PITCHERS DUMPING LIQUIDS,RINCING WASH CLOTHES AND STORING CLEANED EQUIPMENT. PLEASE DISCONTINUE THESE PRACTICES, AND DON'T USE THE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING TO PREVENT CROSS CONTAMINATION.
Location: Kitchen (front)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
04/01/2013 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: 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: Dumping in the hand sink
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- 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: Bulk containers of rice, bean, and flour etc were not labeled
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of produce stored on the floor in the walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
|
01/03/2013 | Recheck |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
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: Dumping in the hand sink
Location: Kitchen
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Walk in cooler
- 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: Bulk containers of rice, bean, and flour etc were not labeled
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of produce stored on the floor in the walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
|
12/11/2012 | Routine |
| No violation noted during this evaluation. | 08/21/2012 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lights out in dry storage area, kitchen and dinning room. Replace lighting
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Re caulk hand sink to wall.
Location: Kitchen
Equipment: Hand sink
|
04/09/2012 | 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.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DISCARD FOOD
Location: Kitchen
Equipment: Chest freezer
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DISCARD FOOD
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: DISCARD FOOD.
Location: Kitchen
Equipment: Chest freezer
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: DISCARD FOOD.
Location: Kitchen
Equipment: Walk in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES PREPING FOOD WITH NO HAIR RESTRAINT
- 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: LABEL THE BLUE PLASTIC CONTAINERS WITH THE NAME OF THE PRODUCT STORED INSIDE.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED IN THE CHEST FREEZER.
Location: Kitchen
Equipment: Upright freezer
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONG AND OTHER COOKING EQUIPMENT STORED HANG FROM THE ANSUL SYSTEM UNDER THE HOOD.
Location: Cook line
|
12/15/2011 | Recheck |
- Cooling time (corrected on site)
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.
Location: Kitchen
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DISCARD FOOD
Location: Kitchen
Equipment: Chest freezer
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DISCARD FOOD
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: DISCARD FOOD.
Location: Kitchen
Equipment: Chest freezer
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: DISCARD FOOD.
Location: Kitchen
Equipment: Walk in cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES PREPING FOOD WITH NO HAIR RESTRAINT
- Bulk labeling
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: LABEL THE BLUE PLASTIC CONTAINERS WITH THE NAME OF THE PRODUCT STORED INSIDE.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD UNCOVERED IN THE CHEST FREEZER.
Location: Kitchen
Equipment: Upright freezer
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: TONG AND OTHER COOKING EQUIPMENT STORED HANG FROM THE ANSUL SYSTEM UNDER THE HOOD.
Location: Cook line
|
12/08/2011 | Routine |
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